JP7369534B2 - Food units and meal serving methods - Google Patents

Description

TECHNICAL FIELD The present invention relates to a food product unit and a method for providing meals. In particular, it relates to food units containing raw food ingredients and methods for providing meals.

Meals are provided to many people at hospitals and other facilities. A conventional method is to transport completed meals from a school lunch center or the like. Also. As the method disclosed in Patent Document 1, there is a method in which raw ingredients are prepared in advance at each hospital, cooked before a meal (induction heating, IH cooking), and then served as a meal (Patent Document 1).

International Publication No. 2016/121624

However, in the conventional method, the finished meal is cooled while being transported to the site (the place where the meal is to be eaten, i.e., a facility, a home, etc.), and the meal is not delicious. In the meal providing method of Patent Document 1, it takes time and manpower to prepare raw ingredients on site.
SUMMARY OF THE INVENTION An object of the present invention is to provide a meal serving method and a food ingredient unit that can serve uncooked meals without requiring much time or labor on site.

In order to solve the above problem, a food product unit is used which is a food product unit that is heated and cooked in one container and includes a plurality of raw food products prepared and transported by a food product vendor.

In addition, a manufacturing process in which a food supplier manufactures a food unit containing raw food ingredients and having a shape that matches the container used in the heating device, and a step in which the food unit is transferred to the container and cooked in the heating device. A method of serving a meal including a cooking process is used.
In addition, a manufacturing process in which a food product manufacturer manufactures a food unit containing raw food ingredients and placing the food material in a container used in a heating device, and a manufacturing process in which the food unit is placed in a container at a location different from the manufacturing process, and the food unit is placed in a container used in a heating device. A method of providing a meal is used, which includes a cooking step of cooking with the heating device. Here, the place different from the above manufacturing process is a place where meals are eaten, such as a facility or a house.

The meal unit and meal provision method of the present invention can be carried out on-site. Meals can be served without much labor.

Diagram showing the conventional configuration of a meal provision system A diagram showing a meal provision system according to Embodiment 1 A perspective view of the tray of Embodiment 1 A perspective view of the heating device 11 of the first embodiment A perspective view of food 14a placed in a container 32a according to Embodiment 2 A diagram showing a food product unit of Embodiment 2 A perspective view of food 14a placed in a container 32a according to Embodiment 3 A perspective view of food 14a placed in a container 32a according to Embodiment 4 A perspective view of food 14a placed in a container 32a according to Embodiment 5. A perspective view of food 14a placed in a container 32a according to Embodiment 6. A perspective view of food 14a arranged in a container 32a according to Embodiment 7 A plan view showing an example of the display on the surface of the food product unit 14 according to Embodiment 8.

The present invention will be described below using embodiments, but the invention is not limited thereto.
(Embodiment 1): Food supplier 13 supplies raw materials FIG. 1 is a diagram showing the conventional configuration of a meal provision system.

A cook 12 uses the heating device 11 to cook raw ingredients. The cook 12 serves the meal to the meal recipient 10.
The cook 12 directly purchases raw ingredients, cuts them, arranges them on a plate, and cooks them using the heating device 11. As explained above, the burden on the cook 12 was heavy.

FIG. 2 is a diagram showing the meal providing system according to the first embodiment.
A food supplier 13 provides a food product unit 14 to a cook 12. The cook 12 heats and cooks the food ingredients unit 14 using the heating device 11 and provides it to the meal recipient 10.
Here, heating means cooking raw food (partially heated) using the heating device 11, and includes microwave oven, electromagnetic cooking, steam heating, and the like.

The ingredients supplier 13 is a company that provides ingredients to many cooks 12.
The recipients of meals 10 include hospital patients, residents of facilities, students and children at schools, and residents of each household. A person who eats food.

The meal recipients 10 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 cook 12 may be used in various situations.
In facilities such as hospitals, the cook 12 is a specialized person. In each household, these are the relatives or assistants of the meal recipient 10. Furthermore, in each household, the person receiving the meal 10 may be the cook 12 himself.

The heating device 11 is a heating device placed in each household or location.
FIG. 3A shows a meal tray 31 for one person. There are a plurality of containers 32 on the tray 31.
It is preferable that the food unit 14 of this time provides food 14a that can be placed in all the containers 32 on one tray 31.

A meal unit 14 is placed in each container 32 and heated by the heating device 11 of FIG. 3B. The container 32 is then returned onto the tray 31. The meal recipient 10 eats from the container 32.
Note that the heating device 11 may be a method using electromagnetic induction, a microwave oven, a heating wire, heater heating, or steam heating. The tray 31 may be heated and cooked with the heating device 11, or each container 32 may be heated and cooked with the heating device 11.
The meal recipient 10 is provided with one meal per tray 31 and eats from the container 32 on the tray 31.
There is an optimum heating profile for each container 32 of the meal unit 14. The heating profile is determined based on the amount, pretreatment, type and amount of the food material 14a, etc.
In addition, the heating profile 32 of each container 32 can also be made the same by performing pre-processing, such as the following Embodiment 3.
The heating profile is a profile of time and target temperature, such as increasing the temperature to a certain temperature after a certain period of time, keeping the temperature at that temperature for a certain period of time, and then increasing the temperature further. It differs for each container 32.
Since the food is eaten in the heated cooking container 32, there is no need to transfer food, which is efficient.
Meal units 14 are preferably provided to match the shape of each container 32. As a result, the cook 12 simply places the meal unit 14 into the container 32 and cooks it with the heating device 11.

<Process>
(1) As shown in FIG. 2, the cook 12 receives the food product unit 14 from the food vendor 13. The food product unit 14 is a raw food material or a partially raw food material subjected to heat treatment or the like.
(2) The cook 12 puts the food 14a into the container 32 and cooks it with the heating device 11.
(3) The cook 12 provides the tray 31 with a plurality of containers 32 on it to the meal recipient 10.

<Effect>
Conventionally, the cook 12 prepared the ingredients 14a, but since the ingredients supplier 13 provides the ingredients unit 14, the burden on the cook 12 is eliminated. It doesn't require much manpower. The skill of the cook 12 is not required. Anyone can cook.
The food supplier 13 is efficient because it provides the food product units 14 to a plurality of cooks 12 or to cooks 12 at a plurality of different locations. Since the ingredients are prepared in bulk by the ingredients supplier 13, there is little loss of ingredients. In other words, in the conventional method, a large amount of food material 14a is prepared in preparation for waste loss during cooking on-site, such as vegetable peels and edges, over-ordering of food material 14a, and changes in the number of food recipients 10. There was a loss.
Since the ingredients 14a are heated and cooked on-site, a fresh and delicious meal can be prepared without cooling down. In other words, unlike the provision of reheated cooked food 14a, it is possible to provide a meal with a "freshly prepared feeling" and "juiciness". Texture can be improved.

(Second Embodiment) Supply in Frozen and Refrigerated Embodiments The second embodiment is the food product unit 14 used in the first embodiment. Items not explained are the same as in the first embodiment.
<Foodstuff unit 14>
FIG. 4(a) shows a perspective view of food 14a placed in a container 32a. An example of a main dish is meat and potatoes. There are a plurality of different types of foods 14a. There are a first food material 51 and a second food material 52.

The first food material 51 is a raw food material that is frozen, and the second food material 52 is a raw food material that is refrigerated.
Specific examples of each are shown below.
The first ingredient 51a is a raw potato that has been cut.
The first food material 51b is raw snap peas.
The first food ingredient 51c is raw beef.
The first food ingredient 51d is a cut raw onion.
The first ingredient 51e is cut raw carrots.
The first food ingredient 51f is broth.
The second food ingredient 52 is shirataki. Shirataki is not resistant to freezing, so it should be refrigerated.

<How to set the food unit 14>
(1) First method The first foodstuffs 51a to 51e are placed on a vacuum-formed deep-draw package according to the container 32 of the heating device 11, and the first foodstuffs 51f are placed on top. Then, it is packaged (sealed).
After that, it is quickly frozen (or cooled). As a result, a frozen food unit 14 in the shape of a container 32 is produced as shown in FIG. 4(b). Similarly, the second food material 52 is refrigerated and packed into a bag 62. These bags 62 form a food unit 14.
(2) Second method The first method and the container 32a (a container from which the food 14a can be easily taken out, the same shape and size as the container 32) according to the size of the eating plate of the container 32 of the heating device 11 are used. The food is arranged in the same manner, packed into a bag 62 as is in the container 32a, quickly frozen (or refrigerated), and shipped as a food unit 62.

<Process>
As shown in FIG. 2, the foodstuff vendor 13 produces bags 62 for each foodstuff 14a to form a foodstuff unit 14. The food product unit 14 is then delivered to the cook 12.
(1) In the case of the first method Here, the container 32a has almost the same shape as the container 32 used in the heating device 11a. Therefore, the cook 12 can put the frozen food into the container 32 as it is. Then, the refrigerated second food material 52 is placed on top of it. Thereafter, the food is heated and cooked in the heating device 11, and the food is completed. The ingredients unit 14 has already been arranged as a dish in one container 32.
(2) In the case of the second method In the second method, the food material 14a is sent in a bag 62 in a container 32a. The container 32a is taken out from the bag 62, the refrigerated second food material 52 is placed thereon, and the container 32a is placed in the heating device 11a to be heated and cooked. Note that the container 32a and the container 32 are the same in this case.

The following are the second foodstuffs 52 that cannot be frozen and must be sent refrigerated.
(1) Tofu, konjac, and shirataki become spongy when frozen.
(2) When vegetables with high water content such as cucumbers, tomatoes, lettuce, cabbage, turnips, and daikon radish are frozen, the water inside freezes and destroys the tissue, so when thawed, water comes out from the broken tissue. This may cause syneresis. Also, the texture becomes worse. However, it can be reduced by pre-processing such as par-boiling. In addition, freezing damage can be alleviated to some extent by rapid freezing.
(3) If you freeze foods that are high in fiber, such as burdock, bamboo shoots, and wild vegetables, they will have a stringy texture after thawing. These can also be reduced by pre-treatment after cutting. Freezing damage can be alleviated to some extent by rapid freezing.
Note that the second food material 52 and the first food material 51 may be refrigerated together. Alternatively, the second food material 52 may be omitted and only the first food material 51 may be provided frozen.

<Effect>
The cook 12 only needs to put the food 14a in the sent food product unit 14 into the container 32. Thereafter, cooking can be performed using the heating device 11. Therefore, you can prepare food with less burden. Note that the container 32a is preferably the same as the container 32 of the heating device 11. In other words, there is no need for on-site plating. Since the food unit 14 is arranged in individual meals, it is sufficient to simply place it on a plate (container 32).
In particular, since the food is transported in a shape that matches the container 32, it is easy to put it into the container 32.
Furthermore, although there are several types of containers 32, food can definitely be put into the container 32 due to its shape. Note that the heating profile 35 is different for each container 32, and if the heating profile 35 is incorrect, the cooking will not be successful. There is no need to arrange on-site.
Note that it is even simpler if the entire container 32a is sent.

The second food material 52 that cannot be frozen is sent in a refrigerated state and cooked in one container 32 together with the frozen food material.
Although the first food material 51 is frozen, the second food material 52 may also be refrigerated. In the case of refrigeration, unlike freezing, it is difficult to maintain the overall shape, so it is preferable to maintain the shape on the bag 62 side.
Here, freezing means storing at a temperature below 0 degrees Celsius, solidifying it like ice. Can be stored for a long time.
Refrigerating means storing at a temperature of approximately 3 to 6 degrees Celsius, and in an unfrozen state. Although long-term storage is difficult, it can be stored for short periods of time, within one week.
In this embodiment, only the staple food is used, but the food 14a can be similarly supplied to side dishes, small containers, and small plates as the food unit 14. It is preferable to be able to provide a whole meal for one person. Furthermore, it can be made into individual meals tailored to each individual.
Further, by contracting between the food supplier 13 and the cook 12 or the meal recipient 10, the food product units 14 are provided periodically. Alternatively, the food ingredients unit 14 may be delivered for each order. Further, by contracting between the food supplier 13 and the cook 12 or the meal recipient 10, the food product units 14 are provided periodically. Alternatively, the food ingredients unit 14 may be delivered for each order.
The surplus food unit 14 can be stored in a refrigerator (particularly in a freezer for a long period of time) and used at other times. This is a mechanism that reduces waste of the food material 14a.

(Embodiment 3): Supply of eggplant and seasoned ingredients Embodiment 3 is the ingredient unit 14 used in Embodiment 1. Items not explained are the same as those in the first and second embodiments.
FIG. 5 shows a perspective view of food 14a placed in a container 32a. The container 32a preferably has the same shape as the container 32 (FIG. 3A) used in the heating device 11. An example of a main dish is meat and potatoes. There are a plurality of different types of foods 14a. There are a third food material 53, a fourth food material 54, and an eighth food material 58.

The third food material 53 is a food material to be boiled. The reason for pre-boiling is to ensure that the food is cooked under similar conditions when it is heated and cooked together with other foods 14a in the heating device 11. In other words, hard ingredients can be softened using the lower eggplant. If the food remains hard, it is necessary to increase the cooking time depending on the food material 14a. By parboiling, the cooking time of the container 32 can be shortened. Furthermore, the food in the container 32 is cooked homogeneously. If you parboil it, the bitterness will come out.
The third food material 53 is a hard material such as a potato, carrot, or radish.
The fourth food material 54 is a food material to be blanched. The reason for blanching is to remove scum. If you don't remove the scum, you will need to remove it after cooking is complete. If the ingredients are removed at the stage of the ingredients unit 14, the time and effort of the cook 12 will be saved. The fourth food material 54 includes meat.
The eighth food material 58 is a raw eggplant, a food material that is not blanched.

Specific examples of each are shown below.
The third ingredient 53a is cut raw potatoes. moreover. It has been boiled down.
The third food material 53b is raw snap peas. It is further sub-boiled.
The fourth food ingredient 54a is raw beef. It is also blanched.
The eighth food ingredient 58a includes cut onions. Lower eggplant, not blanched.
The third food material 53c is cut carrots. Furthermore, it is further sub-boiled.
The eighth food ingredient 58b is broth. Naturally, the lower eggplant is not blanched.
The fourth food ingredient 54b is shirataki. It has been blanched.
<How to set the food unit 14>
This is the same as in the first embodiment.
The third foodstuffs 53a to 53c, the fourth foodstuff 54a, and the eighth foodstuff 58a are packed into a bag 62 in the container 32a using one of the two methods described above (not shown).
The fourth food material 54b is refrigerated and packed in bags (not shown) in the same manner as in the second embodiment.
As shown in the second embodiment, the bag 62 of each food item 14a is delivered to the cook 12 as a food unit 14.

<Process>
This is the same as the second embodiment.
<Effect>
Hard ingredients are par-boiled, so cooking time can be shortened. The entire food material 14a can be cooked homogeneously.
The ingredients are blanched at the stage of food unit 14, and the scum is removed. Therefore, there is no need to remove the scum after cooking.
Pre-boiling refers to boiling the ingredients in the heating device 11 before the actual cooking in order to make them cook better and remove the scum. (e.g., leafy vegetables), and foods that are boiled until soft (root vegetables such as radish and meat such as beef tendon).
Blanching is the process of quickly soaking food, meat, fish, vegetables, etc. in hot water to remove lye, odor, and oil.
In this embodiment, in order to prevent the heating time from becoming too long, a food product unit 14 that has been subjected to pretreatment is provided so as to eliminate the trouble of pretreatment. As a result, on-site preparation is not required. There is no need to cut, boil, parboil, or measure seasonings as in the past.

(Embodiment 4): Providing seasoned foods and baked foods Embodiment 4 is the foodstuff unit 14 used in Embodiment 1. Items not explained are the same as in the first to third embodiments.
FIG. 6 shows a perspective view of food 14a placed in a container 32a. An example of a main dish is Saikyo-yaki tuna (served with stir-fried vegetables).
There are a plurality of different types of foods 14a. There are a fifth food material 55 and a sixth food material 56.
The fifth food material 55 is a raw food material coated with seasoning liquid. Flavors can be added to ingredients depending on the dish.
The sixth food material 56 is a raw food material that has been grilled. The sixth food 56 includes fish, meat, hamburgers, doria, gratin, miso dengaku, and the like.
The food 14a in the container 32 of the heating device 11 cannot be turned over from the front to the back because of hygiene reasons and because it takes time and effort. Further, for hygiene reasons and to prevent the food 14a from drying out, the dish-shaped container 32 is covered with a lid and heated. Furthermore, since the heat source is under the container 32, it is impossible to brown the surface. However, since the grill marks contribute to the delicious appearance and delicious texture, it is preferable to add them in advance as described above.
Specific examples of each are shown below.

The fifth ingredient 55a is carrots that are cut, parboiled, and mixed with seasoning liquid.
The fifth food ingredient 55b is cut green pepper and mixed with seasoning liquid.
The fifth ingredient 55c was cut onions and coated with seasoning liquid.
The fifth food material 55 is the food material 14a mixed with seasoning liquid. It is not necessary to add seasonings or the like by simply transporting the food ingredient unit 14 to the cook 12 and putting the fifth food material 55 into the container 32.
The sixth food ingredient 56 is fin. After parboiling, seasonings were applied and grilled by heating. The heating device 11 does not brown the surface, so the surface is browned.
<How to set the food unit 14>
This is the same as in the first embodiment, and the fifth foodstuffs 55a to 55c and the sixth foodstuff 56 are packed into a bag 62. The bag 62 is sent to the cook 12 as a food unit 14.

<Process>
This is the same as the second embodiment.

(effect)
A dish made using the food ingredient unit 14 has grill marks, making the dish look better.
Seasoning by the cook 12 is not required. It does not take time and effort. In other words, there is no need for seasoning or blending on site.

(Fifth Embodiment): Providing Pasteurized Foodstuffs Embodiment 5 is the food product unit 14 used in Embodiment 1. Items not explained are the same as in Embodiments 1 to 4.
<Foodstuff unit 14>
FIG. 7 shows a perspective view of food 14a placed in a container 32a. An example of a hot dish is chawan mushi.
There are a plurality of different types of foods 14a. There are an eighth food material 58, a third food material 53, a seventh food material 57, and a second food material 52.
The second food material 52 is a raw food material that is refrigerated. The third food material 53 is a food material to be boiled. The seventh food material 57 is a pasteurized food material. The eighth food material 58 is a food material that is not processed except for cutting.

Specific examples of each are shown below.
The eighth food ingredient 58a is raw shrimp that has not been heat-treated.
The eighth food ingredient 58b is raw ginkgo that has not been heat-treated.
The third ingredient 53 is fresh shiitake mushrooms, which are cut and cooled for 5 minutes before serving.
The seventh food ingredient 57 is seasoned egg liquid. Make a seasoning liquid, pasteurize it, and quickly freeze it with other ingredients. When cooked by the cook 12, eggs with shells are not suitable because they pose a risk of food poisoning bacteria such as Salmonella. Therefore, pasteurized egg fluid is useful. Pasteurization is a method of heating and sterilizing food at a low temperature of 63 to 65°C for 30 minutes.
Here, the liquid eggs are pasteurized as follows. In other words, egg proteins coagulate at temperatures below about 65°C, so the temperature needs to be low. Once the eggs have solidified, they can no longer be used locally as chawanmushi, etc. For this purpose, egg wash is pasteurized, regardless of whether it is seasoned or not.
In addition, meat, fish, hamburgers, etc. that are browned in Embodiment 4, as well as chopped foods, can be browned after being cooked at a low temperature (pasteurization) if necessary, or by the reverse procedure, that is, browning. Afterwards, it is preferable to perform pasteurization.

The second food ingredient 52 is mitsuba. Refrigeration is best to preserve the aroma. Cut and transport refrigerated.
<How to set the food unit 14>
This is the same as in the first embodiment.
The eighth food material 58a, the eighth food material 58b, the third food material 53, and the seventh food material 57 are packed into a bag 62. The bag 62 is sent to the cook 12 as a food unit 14.

<Process>
This is the same as the second embodiment.
<Effect>
In addition to the effects of Embodiment 2, pasteurization makes food poisoning less likely to occur.

(Embodiment 6): Soup Embodiment 6 is the food product unit 14 used in Embodiment 1. Items not explained are the same as in Embodiments 1 to 5.
As described in the second and third embodiments, the food 14a may contain soup.
In the second embodiment, FIG. 4, the first food ingredient 51f is broth. In Embodiment 3, FIG. 5, the eighth food ingredient 58b is broth.
When the food material supplier 13 produces the food material unit 14, it is at room temperature. As a result, the viscosity of the soup is low and it stays below each food item 14a. If it is refrigerated as it is, the overall integrity will be low and it will be difficult for the cook 12 to handle it.
Therefore, a thickening material is added to the soup to increase its viscosity, turning it into a gel. Sprinkle it on the ingredients 14a. Juice that has been turned into a gel (gelatinized) tends to stay in each ingredient. Even when refrigerated, it retains its entire shape from the bottom to the top.
In addition, during freezing, even if the soup is not made into a gel, the surroundings of the foods 14a contain some moisture, so the foods 14a are frozen and almost fixed in the plated state. Therefore, gelation is not essential during freezing. Although gelling (gelling) is effective when refrigerating the food material 14a, it may also be applied during freezing.

Materials that increase viscosity are thickening stabilizers. It is a food additive that adds viscosity and adhesiveness to food, and is also called a glue. Specifically, there are thickeners that add stickiness and thickness to foods, stabilizers (binding agents) that stick foods together and prevent them from losing their shape, and gelling agents that turn foods into gels.
Specifically, locust bean gum: guar gum derivative; carrageenan: pectin; xanthan gum: gellan gum: diutan gum; starch; dextrin; cellulose derivative; emulsifier; and others (tara gum, alginic acid, powdered cellulose, dietary fiber) can be used. . When freezing ingredients, this broth can be used to solidify multiple ingredients into one. Even if the entire product is refrigerated, it can be made into one lump by using the thickening material to some extent.

<Effect>
The food product unit 14 can be made into one lump by the thickener of the juice. As a result, the cook 12 can easily prepare food. In other words, there is no need to add soup separately. Since soups are already combined as the food ingredient unit 14, it is only necessary to transfer it to the container 32 and put it into the heating device 11.

(Embodiment 7): Soup Embodiment 7 is the food product unit 14 used in Embodiment 1. Items not explained are the same as those in Embodiments 1 to 6.
<Foodstuff unit 14>
FIG. 8 shows a perspective view of food 14a placed in a container 32a. An example of a soup bowl is pork soup.
There are a plurality of different types of foods 14a. There are a third food material 53, an eighth food material 58, a fourth food material 54, and a second food material 52.

The second food material 52 is a raw food material that is refrigerated. The third food material 53 is a food material to be boiled. The fourth food material 54 is a raw food material that has been drained. The eighth food material 58 is a raw food material that is not processed.
Specific examples of each are shown below.
The third food ingredient 53a is raw radish that has been cut and pre-boiled.
The eighth food material 58a is a cut raw screw.
The third food ingredient 53b is raw pork that has been loosened and parboiled to prevent lye.
The fourth food ingredient 54 is raw burdock that has been cut for softening, soaked in sodium bicarbonate water to remove the bitterness, parboiled, and cut into 5 minutes.
The third ingredient 53c is raw carrots that have been cut, parboiled, and divided into three pieces.
The eighth food ingredient 58b is a seasoning soup stock. In this example, it is soup and the amount is large.
The second food ingredient 52 is konnyaku that is sent refrigerated. Cut and refrigerate. The other foods 14a are frozen after serving.
<How to set the food unit 14>
This is the same as in the first embodiment.
The third food material 53a to the third food material 53c, the fourth food material 54, and the eighth food material 58a are packed into a bag 62. The second food material 52 is frozen and packed into another bag 62. The two bags 62 are sent to the cook 12 as a food ingredient unit 14.

<Process>
This is the same as the second embodiment.
<Effect>
Soups can also be served in the same manner as above.

(Embodiment 8): Shape Embodiment 8 is the food product unit 14 used in Embodiment 1. Items not explained are the same as those in Embodiments 1 to 7.
Embodiment 8 will be explained with reference to FIG. Embodiment 8 is the food product unit 14 used in Embodiment 1.

FIG. 9 is a perspective view of food 14a placed in a container 32a. Examples of main dishes include keema curry and heart-shaped omelet.
There are a ninth food material 59 and a tenth food material 60 as the plurality of different types of food materials 14a. However, the tenth food ingredient 60 is not served in the container 32a.
The ninth food material 59 is a lump of the food material 14a. The tenth food ingredient 60 is liquid when raw.
A specific example is shown below.
<How to set the food unit 14>
This is the same as in the first embodiment.
The ninth food material 59a is made by cutting onions, carrots, eggplants, and ground meat, frying them, seasoning them, boiling them down, and serving them in a container 32b having a heart-shaped recess. When the ninth food material 59 is frozen and removed from the container 32b, it becomes a mass having an eight-shaped recess. The entire container 32b is packed into a bag 62. Further, the food material 42b is taken out from the container 32b and packed (sealed) into a bag 62.
The tenth food ingredient 60 is egg liquid. Fill a bag with the mixed egg and freeze it quickly. A bag 62 containing each food item 14a is delivered to the cook 12 as a food unit 14.

<Process>
As shown in FIGS. 2 and 4B, the bags 62 of each food item 14a are delivered to the cook 12 as a food unit 14.
Here, the cook 12 puts the still-frozen ninth food ingredient 59 into the container 32, thaws it a little, and then pours the seasoned egg liquid of the tenth food ingredient 60 into the heart-shaped recess after thawing, and heats it in the heating device 11. Cook.
In this example, the frozen food 14a is provided with a portion into which the refrigerated food 14a is inserted.
Other examples include:
(1) The stew is poured around a mold to freeze it, and the cook 12 pours the omelet dough, which has been thawed from the frozen state, into the mold and heats it with the heating device 11.
(2) Pour the unheated sponge cake batter around the mold and freeze. Then, the cook 12 pours the pudding dough thawed from the refrigerator and heats it with the heating device 11, so that it becomes like a cake with heart-shaped pudding. It's like warm bread pudding.
In addition to the heart shape, several other molds can be used depending on the season, such as a flower shape or a round shape.
The ninth food material 59 is a raw food material that may be sent refrigerated.

<Effect>
Diffusion of the tenth ingredient 60 into the ninth ingredient 59 is suppressed, and the finished meal is beautiful. If the 10th food material 60 and the 9th food material 59 are combined at the stage of the food product unit 14, the 10th food material 60 will diffuse into the 9th food material 59, and the beauty will be lost.
The ninth food material 59 may be a raw food material. It doesn't have to be multiple types of ingredients.
The tenth food material 60 does not have to be liquid.

(Embodiment 9) Display The food ingredients unit 14 can be, for example, large, medium, or small in quantity. Furthermore, in the case of the food product unit 14 for the salt-restricted meal recipient 10, the food material 14a is made with a reduced salt content. By providing the ingredients as a food product unit 14, errors in quantity, mixing of seasonings, etc. on site can be prevented.
Furthermore, dedicated food units 14 can also be provided individually.
Conventionally, for example, when preparing a meal for 20 people, it was necessary to measure individual ingredients and seasonings, and add individual flavors. However, in the food product unit 14 of the embodiment, the amount is taken into consideration in advance, and there is no need for individual measurement.
In particular, the ingredients 14a and seasonings used must be changed between the salt-adjusted meal recipient 10, the protein-restricted meal recipient 10, and the general meal recipient 10. However, in the food product unit 14 of the embodiment, the amount is taken into consideration in advance, and there is no need for individual measurement.
Here, when not using the ripening device 11 in which the relationship between the heating profile and the food product unit 14 is not set in advance, the cook 12 needs to input the heating profile 35 into the heating device 11. Therefore, it is displayed on the surface of the bag 62 of the food product unit 14.
An example of this case is shown in FIG.
The product number 28 is the meal number and indicates one tray 31. A is the staple food ingredient, a is one of the pair, and b is the other. Refrigerated and frozen are paired, and are marked with a and b. If only one is available, do not attach it.
The heating conditions are the heating profile 35 when heating with the heating device 11.
Target indicates a target person. In this case, it is for people who need to limit their salt intake.
Size indicates quantity.
Preservation indicates a state to be preserved.
The expiration date indicates the expiration date.
The manufacturer indicates the food supplier 13 that produced this meal unit 14.
The dish name indicates the name of the dish.
With these displays on the meal unit 14, the cook 12 can prepare food without making mistakes. In particular, it is effective to display the meal number, main ingredients, and pairs as product numbers.
In the display of meal numbers, in this case, food 14a numbered 28 will be placed on one tray.
By displaying the main ingredients, you can put them into the main container 32 without making a mistake.
It's good to have the pair displayed so you don't forget the other person.
It would be better if there were other indications as well.
Note that a bar code, an IC tag, or the like may be displayed as the display.
<Effect>
Even when the cook 12 heats and cooks the food ingredients units 14 of a plurality of documents, the cook 12 can cook the food ingredients units 14 according to the heating conditions. Further, the food product unit 14 can be provided to the meal recipient 10 to whom the food product unit 14 is intended without fail.

(as a whole)
Each embodiment can be combined.
Each of the first to tenth ingredients 51 to 60 may be a meal alone. It may also be combined with meals in any way.
Raw foods include not only foods that are eaten completely raw, but also foods that have been partially heated. Exclude those that have been sufficiently heated.

With the meal providing method of the present application, freshly prepared meals can be provided even to the ripening devices of households and facilities located far away.

10 Meal recipient 11 Heating device 11a Heating device 11b Adding device 11c Alarm section 11e Display section 11f Communication section 12 Cooker 13 Food vendor 14 Food unit 14a Food material 15 Heating section 16 Coil 17 Control section 18 Communication section 21 Power supply section 22 Temperature setting part 31 Tray 32 Container 32a Container 32b Container 32c Area 33 Specific position 35 Heating profile 36 Meal start time 44 Area 45 Top surface 51 First food 51a First food 51b First food 51c First food 51d First food 51e 1st food 51f 1st food 52 2nd food 53 3rd food 53a 3rd food 53b 3rd food 53c 3rd food 53d 3rd food 54 4th food 54c 4th food 55 5th food 55a 5th food 55b 5th food 55c 5th ingredient 56 6th ingredient 57 7th ingredient 58 8th ingredient 58a 8th ingredient 58b i-th ingredient 59 9th ingredient 59a 9th ingredient 60 10th ingredient 62 Bag

Claims (16)

It is a unit of multiple ingredients to be heated and cooked by electromagnetic induction in multiple containers,
A food unit containing multiple raw food products that is prepared and transported by a food supplier;
The plurality of food units include a staple food food unit, a side food food unit, a small container food unit, and a small dish food unit,
The plurality of food units are food units that are placed in the plurality of containers on a tray and heated and cooked. The plurality of raw ingredients include a first ingredient and a second ingredient,
The first food material is transported frozen ,
The foodstuff unit according to claim 1, wherein the second foodstuff is transported in a refrigerated state. Furthermore, it contains a third ingredient,
3. The food product unit according to claim 1, wherein the third food material is a raw food material that has been parboiled. Furthermore, it contains a fourth ingredient,
4. The food product unit according to claim 1, wherein the fourth food material is a raw food material that has been blanched. Furthermore, it contains the fifth ingredient,
5. The food product unit according to claim 1, wherein the fifth food material is a raw food material mixed with a seasoning liquid. Furthermore, it contains the sixth ingredient,
The food unit according to any one of claims 1 to 5, wherein the sixth food material is a raw food material whose surface is grilled. Furthermore, it contains the seventh ingredient,
7. The food product unit according to claim 1, wherein the seventh food material is a raw food material that has been pasteurized. In addition, it contains soups,
The foodstuff unit according to any one of claims 1 to 7, wherein the soup contains a thickener. The foodstuff unit according to claim 8, wherein the other foodstuffs are hardened by the soup. Including the 9th ingredient and the 10th ingredient,
The ninth food material is frozen in the shape of the container and has a recess, and the tenth food material is also frozen and transported,
The food product unit according to any one of claims 1 to 9 , wherein the tenth food material is thawed and poured into the recess before the heating and cooking, and is then heated and cooked. The food product unit according to any one of claims 1 to 10 , wherein a number indicating one of the trays is displayed on the food product unit. 10. The food product unit according to claim 1, wherein the food product is arranged in the shape of the container and placed in a bag as is. 12. The food product unit according to claim 11 , wherein the food product unit is provided with a number indicating one of the trays, a display indicating whether it is a staple food or a side dish, and a display indicating whether it is a pair of frozen and refrigerated food. The food product unit according to any one of claims 1 to 13 , wherein the food product unit is placed in a container on the tray, heated and cooked, and is eaten using the tray. a manufacturing process in which a food product manufacturer produces a plurality of food product units containing raw food material and having food material shaped to fit a container used in an electromagnetic induction heating device;
A method of providing a meal, comprising a cooking step of transferring the plurality of food units to the container and cooking with the heating device,
The plurality of food units include a staple food food unit, a side food food unit, a small container food unit, and a small dish food unit,
The plurality of food units are placed in the plurality of containers on a tray and cooked with heat. A manufacturing process in which a food supplier manufactures a plurality of food product units containing raw food materials and containing the food materials in containers used in electromagnetic induction heating devices;
a cooking step of cooking the plurality of food units in the container with the heating device at a location different from the manufacturing step;
The plurality of food units include a staple food food unit, a side food food unit, a small container food unit, and a small dish food unit,
The plurality of food units are placed in the plurality of containers on a tray and cooked with heat.