JP2001304560A - Cooking information storage method, cooking information storage system and cooking system - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare pre-cooking of a frozen food set under an effective utilization of cooking know-how of all over the world. SOLUTION: Recipe information is collected from terminal stations 10a to 10d in the world by a base station 11 through an internet Nt. When a pre- cooking of a frozen food set is performed in response to the recipe information, the base station 11 determines a degree of pre-cooking while eliminating a difference in heating and cooking progress during a defreezing cooking in such a way that other food materials are de-frozen, heated and cooked to complete the defreezing and cooking substantially in concurrent with the completion of defreezing and cooking of any one of the food materials which are hardly de-frozen in reference to the de-freezing and cooking performed in compliance with each of the food materials mostly difficult to be de-frozen collected in the same container, and the information are accumulated to construct a data base and the information is given to a person wanting to take it.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cooking information storage method, a cooking information storage system, and a cooking system for transmitting recipe information including data on the heating time of each ingredient from each terminal station to a base station.

[0002]

2. Description of the Related Art In the field of the food service industry, for example, foods are frozen in advance in order to effectively store the foods and reduce the waiting time from ordering the food to serving the foods. When there is, there is a practice of defrosting each frozen ingredient and providing it to customers. In this case, as shown in FIG. 6, in a restaurant restaurant or the like where a chain is developed, for example, a plurality of frozen ingredients A to D cooked below at a centralized center or the like are put on a predetermined dish 1 and frozen, and this ingredient set is frozen. The food set is stored and transported in a frozen state, the food set is thawed and cooked at a predetermined food providing place, and provided as a dish.

In recent years, the so-called HMR (Home Meal Replacement: Home Meal Replacement) has become popular due to the influence of women's entry into the workplace and the like. For example, a store such as a supermarket sells a set of various foods. Among them,
In consideration of the preservability of food in stores and at home, the food set is frozen before selling to the consumer, and the consumer purchases the food set as a frozen food set and microwaves at home. Decompression is performed by such means.

[0004] A user of a frozen food obtained by freezing such a completely cooked food (such as seasoning and cooking) can obtain a cooked food simply by thawing the frozen food.

[0005] On the frozen food user side,
There is a case where a plurality of types of frozen ingredients are obtained in a predetermined container. In this case, conventionally, the user has thawed the plurality of types of ingredients to be assorted separately, and then assembles them into the predetermined container.

[0006]

However, as described above, the operation of separately thawing a plurality of types of frozen foods separately is troublesome.

On the other hand, if a plurality of completely cooked frozen ingredients are combined in a predetermined container and thawed at the same time, the ease of thawing differs depending on the type of each frozen ingredient. Some of the ingredients may be in a partially thawed state, or may be overheated or overcooked, resulting in unpleasant ingredients, which is not appropriate.

An object of the present invention is to provide a cooking information storage method and a cooking information storage system capable of easily providing information on under-cooking for thawing a plurality of types of frozen ingredients substantially simultaneously to a predetermined cooking completion state. To provide.

[0009] In general, dishes to be provided or sold include seasonings, times for heating each of the ingredients A to D (branching time, baking time, boiling time, steaming time, fry time), and ingredients A to D. On the other hand, depending on the cooking method such as the amount of heat given per unit time (in short, thermal power, etc.), the taste of the cooking greatly differs.

However, at present, a small number of culinary researchers working at an intensive center or the like that prepares under the set of frozen ingredients has decided on a cooking method with limited knowledge.
There was a limit to how to improve the cooking method.

On the other hand, as for the cooking method, cooks and cook researchers around the world have various knowledge and know-how about cooking. However, although a very small portion of such knowledge and know-how is published as a recipe in books and the like, at present, such knowledge and know-how are not effectively utilized at each cooking site.

It is an object of the present invention to provide a cooking information storage method, a cooking information storage system, and a cooking method that can effectively and easily utilize the knowledge or know-how of a large number of cooks or cooking researchers at the site of cooking under frozen ingredients. We also provide systems.

[0013]

Means for Solving the Problems In order to solve the above problems,
The invention according to claim 1 accumulates cooking information relating to under-cooking of each food in a frozen food set in which a plurality of foods are put together in one container in accordance with a predetermined combination and subjected to freezing and thawing. A cooking information storage method, wherein a step of obtaining recipe information input at a terminal station through a predetermined communication network, and a step of performing the thawing process in a predetermined heating environment, wherein each of the ingredients assorted in the one container are substantially At the same time, lower cooking information for specifying the degree of the lower cooking of each of the ingredients by subtracting the heating cooking progress at the time of the thawing process so as to reach the heating cooking completed state specified for each ingredient by the recipe information. And accumulating the data.

According to a second aspect of the present invention, in the step of accumulating the under-cooking information, predetermined information on the degree of progress of the thawing process for each ingredient, the degree of progress of the thawing process for each ingredient, and Reference is made to predetermined information regarding the correlation with the degree.

According to a third aspect of the present invention, there is provided cooking information relating to under-cooking of each ingredient of a frozen ingredient set in which a plurality of ingredients are put together in one container according to a predetermined combination and subjected to freezing and thawing. A base station connected to a plurality of terminal stations by a predetermined communication network, the type of food, the various conditions of each food, the processing method of each food, and the processing of each food. A step of obtaining the recipe information input to the terminal station through the communication network, including the cooking completion state, and a method of processing the ingredients specified by the type of the ingredients in the recipe information according to the method of processing each of the ingredients. After the lower cooking step and after freezing under predetermined freezing conditions after the lower cooking step and then heating and thawing under predetermined thawing conditions, the thawing time required for each of the ingredients is set to a predetermined number of times. Subtracting the thawing time required for each of the ingredients recognized in the first step from the first step of recognizing with reference to the multidimensional table of the above, and the cooking completion state of each of the ingredients in the recipe information. A second step of calculating the cooking time after the freezing state has been released, and the correlation between the cooking time and the degree of the undercooking of each ingredient when heated under the thawing condition. Referring to a predetermined second multidimensional table defined for each condition and each processing method of each food material, the lower part corresponding to the cooking time after the freezing state is released calculated in the second step is calculated. The method includes a third step of detecting a degree of cooking and a fourth step of accumulating the degree of under-cooking of each of the ingredients detected in the third step.

According to a fourth aspect of the present invention, there is provided cooking information relating to under-cooking of each food in a frozen food set in which a plurality of foods are put together in one container according to a predetermined combination and subjected to freezing and thawing. And a communication means for obtaining recipe information input at a terminal station through a predetermined communication network, and a dishing process when the thawing process is performed in a predetermined heating environment. Determining the degree of under-cooking of each of the ingredients by subtracting the heating and cooking progress during the thawing process so that each of the ingredients reaches the heating and cooking completion state specified for each of the ingredients by the recipe information substantially simultaneously. And first storage means for accumulating lower cooking information.

According to a fifth aspect of the present invention, there is provided information on the degree of progress of the thawing process for each ingredient, which is referred to when obtaining the under-cooking information, and the degree of progress of the thawing process for each ingredient. The apparatus further includes a second storage means for storing information predetermined with respect to the degree of correlation with the degree of under cooking.

According to a sixth aspect of the present invention, there is provided cooking information relating to under-cooking of each food in a frozen food set in which a plurality of foods are put together in one container according to a predetermined combination and subjected to freezing and thawing. A predetermined base station, and a plurality of terminal stations that transmit recipe information to the base station are connected through a predetermined large-scale communication network, and the base station includes: Communication means for obtaining the recipe information input to the terminal station through the communication network, including the type of the food, the various conditions of the food, the processing method of the food, and the cooking completion state of the food; and the recipe information After the foodstuff specified by the type of the foodstuff is subjected to a lower cooking step corresponding to the processing method of each of the foodstuffs and is frozen under predetermined freezing conditions after the lower cooking step, A first multidimensional table preliminarily defining the thawing time required for each of the ingredients when heating and thawing under the thawing conditions, and the cooking time of each of the ingredients when heated under the thawing conditions And a predetermined second multidimensional table that defines the correlation between the degree of the under-cooking and the conditions of each of the ingredients and the processing method of each of the ingredients, and the completion of the cooking of each of the ingredients in the recipe information. From the state, subtract the thawing time required for each of the ingredients obtained by referring to the first multidimensional table to calculate the heating cooking progress time after the freezing state is released, and calculate the second multidimensional table. With reference to the information processing means for detecting the degree of the lower cooking corresponding to the heating cooking progress time after the freezing state is released, and the degree of the lower cooking of each ingredient detected by the information processing means is accumulated. Storage means It is intended.

According to a seventh aspect of the present invention, the base station comprises:
When performing thawing cooking in accordance with the most difficult-to-thaw ingredients among the ingredients assembled in the one container, subtract the difference in the progress of heating and cooking after thawing with respect to other easily thawing ingredients, and subtract the other ingredients. Is used to calculate a parameter related to the heating time.

[0020] The invention according to claim 8 is characterized in that the cooking information storage system, a refrigeration apparatus for assembling a plurality of ingredients in a single container and freezing the same, and the cooking information storage system before freezing in the refrigeration apparatus. And a lower cooking device that performs lower cooking including a heating process for each of the ingredients based on information provided from the lower cooking degree calculation function unit of the base station.

In this specification, the term "thaw" includes a heating step after the frozen state is released during heating and a subsequent heating step.

[0022]

FIG. 1 is a diagram showing a cooking information storage system according to one embodiment of the present invention. This cooking information storage system is applied to, for example, a frozen food set stored at a restaurant or sold to a consumer at a grocery store. As shown in FIG. 1, a plurality of cooks and a plurality of dishes are used. It includes terminal stations 10a to 10d installed on the expert side and connected to a predetermined large-scale communication network Nt such as the Internet, and a base station 11 installed near a cooking site. The recipe information input by the terminal stations 10a to 10d is obtained through the network Nt, and when the thawing process is performed in a predetermined heating environment, each of the ingredients A assorted on one plate (container) 1 as shown in FIG.
ＤD is subtracted from the amount of the cooking progress in the thawing process so that the cooking reaches the cooking completion state specified for each of the ingredients A に よ っ て D by the recipe information at substantially the same time. The lower cooking information for specifying the information is stored. Then, at each cooking site, the lower cooking device 12 performs the lower cooking of the frozen food set according to the accumulated lower cooking information.
A plurality of undercooked foods A to D are frozen while being arranged on the plate 1.

Here, the lower cooking device 12 performs lower cooking such as a seasoning process and a heating process for each food material. Here, in the seasoning treatment, salt, sugar, water, various spices, etc. may be added manually, or a valve of a storage tank in which salt, sugar, water, various spices, etc. are stored in advance may be opened. It may be automatically executed by adjusting the time. Also, when cooking, such as blanching (boiled), baking, boiling, steaming, frying, etc.,
The heating time and the amount of heat given per unit time may be manually performed, or may be automatically adjusted by a predetermined manufacturing apparatus. In the case where the seasoning or the like is automatically executed, the CPU built in the lower cooking device 12 based on various parameters given from the base station 11 described later.
(Not shown) may be automatically executed while performing time counting.

As the freezing device 13, for example, a quick freezing device for quick freezing is used, and a plurality of foods A to D cooked in the lower cooking device 12 are manually or automatically stored (not shown). This is a rapid freezing device that uses a food placement robot or the like to freeze quickly in a state of being arranged on the plate 1 as shown in FIG.

The lower cooking device 12 and the freezing device 13 are
It may be installed on the base station 11 side, or may be installed on any terminal station 10d side connected to the large-scale communication network Nt via the base station 11.

Each of the terminal stations 10a to 10d is a communication terminal having a communication connection device such as a modem or a terminal adapter and connected to the large-scale communication network Nt, and transmits and receives electronic mail (E-Mail). Preferably, as shown in FIG. 2, each chef or each culinary expert inputs recipe information on the screen or displays a predetermined recipe input screen such as a CRT or a liquid crystal display. A so-called personal computer, a portable terminal for electronic communication, or the like having a predetermined display device is used. In addition, each of the terminal stations 10a to 10d includes at least an input device such as a keyboard or a push button for inputting recipe information of a dish or the like that each chef or a cooking expert is proud of.

The recipe information includes a photograph of a dish, types of ingredients, various conditions such as the shape, thickness, width, and length of each ingredient, an arrangement state on a plate, and a time for heating each of the ingredients A to D. (Blanching time, baking time, boil time, steaming time, fry time) and cooking process procedures (processing method) such as the amount of heat (in short, thermal power, etc.) given per unit time to the foods A to D, and the respective foods The recipe information is transmitted to the base station 11 as an e-mail and its attached file, or is input to a predetermined input field in the recipe input screen as shown in FIG. It is supposed to. For example, on the recipe input screen shown in FIG.
Ingredients (Raw Mater) that the base station 11 has predetermined.
ials), size (including shape, thickness, width and length), number (Number) and remarks (R
emarks) are displayed based on the communication data transmitted from the base station 11, and in this state, each cook or each cooking expert etc. inputs his / her own name (NAM) in a predetermined input box.
E), while inputting the e-mail address, the elapsed time (Time) from the heating start time (Start),
Heating temperature within each time (Temperatur
The user inputs information such as a cooking process procedure (processing method) such as e) and a cooking completion state of each of the ingredients. The same applies to recipe information transmitted by e-mail. However, the recipe information to be transmitted is not limited to the contents shown in FIG.

Preferably, each terminal station 10a-10
d is previously registered in a predetermined registration list on the base station 11 side, and a person in charge of the base station 11 looks at the registration list and checks each terminal station 1.
E-mails can be sent to cooks 0a to 10d at any time.

The base station 11 has a communication connection device (communication means) such as a modem or a terminal adapter, and is connected to each of the terminal stations 10a to 10d through a large-scale communication network Nt.
And an information processing device (information processing means) 14 which is connected to the CPU and performs a calculation process of a parameter relating to the under cooking of each food.

The communication server 11a has a communication network N
The electronic mail (E-Mail) can be transmitted / received to / from each of the terminal stations 10a to 10d through the transmission of the recipe, and the contents relating to the recipe input screen shown in FIG. 2 are desirably transmitted to each of the terminal stations 10a to 10d. Recipe information of each cook and each cook expert is received through the screen. The recipe input screen shown in FIG.
For example, CGI (Common Gateway In)
terface) and stored in a predetermined storage device (not shown) in advance.

The communication server 11a stores the recipe information given from each of the terminal stations 10a to 10d through the large-scale communication network Nt into a built-in large-capacity storage device (storage means: hereinafter referred to as a "first storage device"). ) It functions as a database function unit (see FIG. 3) for recording in DB1.

As the information processing device 14, for example, a so-called personal computer having a display device such as a CTR, an input device such as a keyboard, and a storage device (second storage device) DB2 such as a hard disk drive is used.

As shown in FIG. 3, the second storage device DB2 of the information processing device 14 stores various conditions such as the material type, shape, thickness, width, and length of various food ingredients, and the arrangement state on the plate. In each case, data on the relative degree of heating progress when each of the frozen ingredients is heated in various heating environments is stored in advance as a first multidimensional table T1. For example, FIG. 4 shows data in the first multidimensional table T1 on a bar graph. In FIG. 4, for example, when defrosting each ingredient at a predetermined intensity of a general microwave oven, This indicates that, among the frozen ingredients A to D, the frozen ingredient A is the one that is most difficult to thaw, while the other frozen ingredients B to D are more easily thawed. FIG.
The hatched portion in the middle indicates the degree of heating of the frozen ingredients A to D at the time of thawing (hereinafter, simply described as heating time), and when the heating time reaches 10, the frozen ingredient A is only thawed. On the other hand, the frozen food B is thawed in 8 minutes, and the hatched portions thereafter indicate that heating is performed. Further, the frozen foods C and D are similarly defrosted at the upper ends of the bars shown in white, and reach a state where they are heated by the length of the hatched portion in the direction of the vertical axis. As described above, when various conditions such as the material type, the shape, the thickness, the width, the length, and the arrangement state on the plate of the food ingredients A to D are different, the relative thawing completion time when these are simultaneously thawed Is obtained empirically and experimentally, and this is stored in the second storage device DB2 as the first multidimensional table T1.

Further, in the second storage device DB2 of the information processing device 14, when heating is performed at the time of thawing as shown by the hatched portion in FIG. 4, the change of each of the foods A to D caused by the heating is performed. And various ingredients A to D in various cooking methods at the time of under cooking
A second multidimensional table T2 indicating the correspondence between the changes in the foods A to D when the food is heated is stored.

The information processing device 14 determines the cooking completion state of each of the ingredients A to D based on the recipe information stored in the first storage device DB1 of the communication server 11a. The difference between the unit 22 and the time until the completion of the relative thawing when the foods A to D are simultaneously thawed (the degree of progress of the thawing process: the white portion in FIG. 4) is stored in the second storage device DB2. And a simultaneous thawing based on a difference in the time until the relative thawing of the foods A to D is completed, based on the heating time difference calculating function unit 23 which calculates based on the data in the first multidimensional table T1. The thawing heating progress time calculation function unit 24 for calculating the heating cooking progress time (hatched portion in FIG. 4) of each of the foods A to D after the frozen state is released.
With reference to the second multidimensional table, the degree of under-cooking corresponding to the heating-cooking progress time after the freezing state is released is detected based on the heating-completion completion state of each of the ingredients A to D, and the half-heating state is detected. Semi-heated state determination function part 25 that determines the
And a lower cooking degree calculation function unit 26 that calculates the degree of lower cooking until reaching the semi-heated state of D based on the data of the second multidimensional table T2 in the second storage device DB2.

The communication server 11a first stores the degree of under-cooking of the foods A to D calculated by the under-cooking degree calculating function unit 26 up to the semi-heated state, in addition to the recipe information described above. It is stored in the device DB1.

Here, these information processing functions will be described in detail.

In general, when manufacturing a frozen food set, as shown in FIG. 5, a frozen food set is manufactured through a food preparation step P1 and a food laying / freezing step P2.

In particular, in the lower cooking step P1 at the time of manufacturing the frozen food set, in the thawing step P3, the single dish 1
Are cooked so that the foods A to D assorted at the same time reach the heating / cooking completion state predetermined for each of the foods A to D at substantially the same time. Here, the state of completion of heating and cooking determined for each of the ingredients A to D is determined to be preferable for the provider of the ingredients A to D to provide the ingredients A to D as a dish. This means the heated state, that is, the degree of baking or boiling of the ingredients A to D provided as dishes.

That is, in the thawing step P3, the same dish 1
When thawing each of the ingredients A to D assorted in a predetermined heating environment provided by a thawing heating device such as a steam oven or a microwave oven, the same conditions are applied to each of the ingredients A to D from the heating environment. Will be heated. However, the time required for each of the foods A to D to be thawed to an appropriately warmed state (that is, thawing is completed) depends on the thermal properties (thermal conductivity and heat conductivity) specific to each of the foods A to D. It depends on the pass rate), the three-dimensional shape (each dimension, shape) of the food piece or the lump, and the location on the plate 1. For example, if the thawing process is performed in accordance with any of the ingredients A to D that are most difficult to defrost, the other ingredients A to D that are easier to defrost are given only at the initial stage of the thawing process. Although the consumed heat energy is consumed for thawing, when the thawing is completed after a certain period of time from the start of the thawing process, the applied heat energy is further consumed for further heating and cooking the thawed foods A to D. It will be done. As a result, the foods A to D that are easily defrosted are excessively heated and cooked, and it is not possible to obtain delicious foods A to D that are appropriately heated and cooked.

For this reason, in the heating time difference calculation function unit 23 in the information processing apparatus 14 described above, each of the ingredients A to D
The difference between the time until the completion of the relative decompression (the white portion in FIG. 4) when the decompression is performed simultaneously is based on the data in the first multidimensional table T1 in the second storage device DB2. After the calculation, the thawing-time heating progress time calculation function unit 24 calculates the respective foods A to D at the time of simultaneous thawing based on the difference in the time until the relative thawing completion time of each of the foods A to D.
Is calculated (the hatched portion in FIG. 4).

In the lower cooking step P1, the ingredients A to D
To add salt, sugar, water, etc.
Heating such as blanching (boiling), baking, simmering, steaming, and frying are performed. Regarding the heating cooking among these, the heating cooking for each of the ingredients A to D is not completely terminated, and the heating cooking time in the thawing process P3 (the hatched portion in FIG. 4) is taken into consideration, and the heating cooking is changed to the semi-heated state. It is desirable to stop. Therefore, in the second multidimensional table T2 in the second storage device DB2 of the information processing device 14, the heating in the thawing process P3 for each type of the seasoning process and the cooking of each of the ingredients A to D (FIG. Of each foodstuff A-
The data of the correspondence relationship between the change in D and the change due to the heating of each of the ingredients A to D in the lower cooking process P1 is stored, and the heating and cooking completion state determination function unit 22 in the information processing device 14 performs communication. First storage device DB of server 11a
Based on the recipe information stored in 1, the cooking completion state of each of the ingredients A to D is determined, and when the cooking time in the thawing process P <b> 3 (hatched portion in FIG. 4) is given, In the information processing apparatus 14, the degree of under-cooking calculation function section 26 can easily calculate the degree of under-cooking.

Specifically, first, for any of the foods A to D which are the most difficult to thaw, the thawing process in the thawing process P3 is slow to complete the completion of the thawing process, and almost no extra cooking is performed. In the above, heating cooking is performed until the heating cooking is completed. On the other hand, for other foods A to D that are easy to be thawed, the thawing is completed quickly in the thawing step P3 and extra heating cooking proceeds, so in the lower cooking step P1, the cooking in the thawing step P3 is performed. The heating cooking is performed so as to be in the half-heating cooking state by subtracting the progress time. Regarding the adjustment of the cooking degree of each of the foods A to D in the lower cooking process P1, the time for heating the foods A to D (blanching time, baking time, boiling time, steaming time, Fry time) and ingredients A ~
D can be dealt with by adjusting the amount of heat (in short, thermal power, etc.) given per unit time.

Then, the frozen ingredients A to D assorted on the plate 1
Is thawed in accordance with the frozen food A that is the most difficult to thaw, and for other frozen foods BD that are easy to thaw, 8/10, 5/10, and 2/10 of the heating time of the frozen food A
Are reached, the respective thawing is completed (the amount of heat consumed for thawing is indicated by a white portion in FIG. 4). Then, by the subsequent heating, the heating cooking further proceeds (the amount of heating consumed for the heating cooking is indicated by the hatched portion in FIG. 4).

In this case, the foods B to D are further heated and cooked by heating after the thawing is completed. Therefore, in the lower cooking step P1, the cooking of each of the foods A to D is performed by subtracting the amount of the cooking (the hatched portion in FIG. 4).

Actually, under a predetermined thawing heating environment (in the case of a steam oven, conditions such as the temperature inside the refrigerator, the amount of water vapor and the amount of air in the refrigerator, and in the case of a microwave oven, the conditions such as the heating output). The time required for thawing the frozen foods A to D with respect to the three-dimensional shape (each dimensional size and shape) of the food pieces or lumps of the foods A to D and the location on the plate 1 is empirically and experimentally determined. The three-dimensional shapes of these ingredients A to D (each dimension,
A first multidimensional table T1 is created in which the shape and the location on the plate 1 and the time required for thawing the frozen ingredients A to D are associated with each other, and according to the combination of the ingredients A to D By subtracting the required heating time of the other easily thawing foods B to D from the required heating time of the food A that is the most difficult to defrost, it is possible to obtain the cooking time for each of the foods BD in the combination. If a multi-dimensional cable for a large number of the above-mentioned ingredients A to D is stored in a database,
It becomes easy to respond to a combination of various foods A to D later.

When the cooking time for each of the foods B to D can be determined in this manner, the cooking time in the thawing step P3 can be known by taking into account the heating environment in the thawing step. Then, the heating cooking in the lower cooking process P1 may be performed by subtracting the heating cooking progress time thus obtained.

Here, actually, the degree of the cooking progress in the lower cooking process P1 with respect to the cooking time of each of the foods B to D in the predetermined heating environment (for example, how much baking or boiling with how much heating power) Is determined empirically and experimentally, and a first multidimensional table T1 in which these are associated with each other is created in advance. Cooking process P
It is preferable to obtain the heating cooking progress degree in 1.
In this case as well, if a multi-dimensional cable for a large number of foods A to D is stored in a database, it is easy to deal with a combination of various foods A to D later.

The ease of thawing the frozen ingredients A to D is as follows:
It fluctuates according to the sugar content, the salt content, and the water content of the foods A to D. Therefore, by changing at least one of the sugar content, the salt content, and the water content, the thawing easiness of each of the frozen foods A to D can be adjusted. Therefore, the correction coefficient of the heating cooking progress degree in the lower cooking process P1 corresponding to the sugar content, the salt content, and the water content is determined empirically.
If a first multidimensional table T1 is obtained by associating these amounts of sugar, salt, and water with the correction coefficient of the degree of progress of cooking in the lower cooking step P1, the amount of sugar, salt, In addition, the degree of cooking progress in the lower cooking step P1 can be easily adjusted according to the amount of water.

Then, in the following freezing step P2, each of the ingredients A to D, which has been under-cooked in the above-mentioned under-cooking step P1, is
Plates are put on the plate 1 in accordance with a predetermined combination, and are frozen by a quick freezing device or the like, whereby a frozen food set is manufactured.

Here, the terminal stations 10a to 10d and the base station 1
The operation from the reception of the recipe information by the base station 11 through communication with the device 1 to the manufacture of the frozen food set will be described.

First, a predetermined person in the base station 11 sends an e-mail to a cook or the like of each of the terminal stations 10a to 10d by looking at the registered list. At this time, for example, information such as the name, size (Size), quantity (Number), and remarks (Remarks) of the ingredients (Raw Materials) predetermined by the base station 11 is described in the e-mail. deep.

Each terminal station 10a-
In 10d, each cook or each cooking expert etc.
In response to the e-mail sent from the company, the time for heating each of the ingredients A to D (blanching time, baking time, boiling time, steaming time, fry time), and for each of the ingredients A to D per unit time By inputting recipe information such as the amount of heat to be given (in short, thermal power or the like) to an e-mail or the recipe input screen shown in FIG. 2, the recipe information is transmitted to the base station 11 through the large-scale communication network Nt.

When the recipe information given from each of the terminal stations 10a to 10d is given by e-mail, the recipe information described therein is checked by a predetermined person once on a predetermined display device. A method of inputting from a predetermined input device such as a keyboard is employed. Also, when each recipe information is input through the recipe input screen shown in FIG. 2,
The recipe information is stored in a predetermined database as defined by the CGI, and a predetermined person in charge selects the recipe information stored in the database and transmits it to the information processing device 14.

At the base station 11, a predetermined person checks the recipe information in the e-mail transmitted from the terminal stations 10a to 10d through a predetermined display device, and inputs the recipe information to a predetermined input device such as a keyboard. And the communication server 1
1a in the first storage device DB1. Or,
When each piece of recipe information is input through the recipe input screen shown in FIG. 2, the recipe information is stored in the first storage device DB1 as defined by CGI. Then, if necessary, a predetermined person selects this recipe information and outputs it to the information processing device 14.

In the information processing device 14, the heating time difference calculation function unit 23 determines the relative time (the white portion in FIG. 4) until the thawing is completed when the foods A to D are simultaneously thawed. After the difference is calculated based on the data in the first multidimensional table T1 in the second storage device DB2, the heating time progressing time calculation function unit 24 at the time of thawing is used to calculate each food A
Based on the difference in the time until the completion of the relative thawing of the foods A to D, the cooking time of each of the foods A to D during the simultaneous thawing (the hatched portion in FIG. 4) is calculated.

Further, the cooking completion state determining function unit 22 of the information processing apparatus 14 determines the cooking completion state of each of the ingredients A to D based on the recipe information stored in the first storage device DB1 of the communication server 11a. Is determined, and based on the heating cooking progress time (the hatched portion in FIG. 4) calculated by the thawing heating progress time calculating function unit 24, the lower cooking degree calculating function unit 26 in the information processing apparatus 14 described above performs Calculate the degree of cooking. And the communication server 11a
Accumulates in the first storage device DB1 not only the above-described recipe information but also the degree of undercooking of the foods A to D calculated by the undercooking degree calculating function unit 26 until the ingredients A to D reach a semi-heated state.

Thereafter, the base station 11 installs the information on the degree of under-cooking calculated by the under-cooking degree calculating function section 26 in the desired terminal stations 10a to 10d or the base station 11 through the large-scale communication network Nt. Is transmitted to the prepared lower cooking device 12.

The ease of thawing the frozen ingredients A to D is as follows.
It fluctuates according to the sugar content, the salt content, and the water content of the foods A to D. Therefore, by changing at least one of the sugar content, the salt content, and the water content, the ease of thawing of each of the frozen ingredients A to D is adjusted, and thus the heating progress degree in the lower cooking process P1 is adjusted. Can be adjusted.

Then, the ingredients A to D, which have been under-cooked in the above-mentioned under-cooking step P1, are placed on the plate 1 by an automatic ingredient placement robot or the like or in a manual manner according to a predetermined combination. In P2, a frozen food set is manufactured by freezing in a freezing device 13 such as a rapid freezing device. In addition, it is desirable that various refrigeration conditions such as the refrigeration temperature and the refrigeration time in the refrigeration apparatus 13 are also executed based on an instruction signal from the information processing apparatus 14.

The dish 1 on which the frozen ingredients A to D are placed is:
It is an example of a container, and may be another tableware or the like.

As described above, when thawing is performed according to the most difficult-to-thaw ingredients A to D among the ingredients A to D assorted on the same plate 1, the thawing of the hard-to-thaw ingredients A to D is performed. Substantially at the same time as the completion, the other ingredients A to D are thawed and cooked, and the cooking progress at the time of thawing is subtracted so that each of the ingredients A to D is cooked under the thawing so that the cooking is completed. Since a frozen food set is manufactured by freezing the frozen food set, a plurality of types of frozen foods can be obtained by performing a thawing process in accordance with the hardest thawing food among the frozen foods A to D assorted on the plate 1. The foods A to D can be brought to the heating and cooking completed state almost simultaneously.

In addition, the recipe information obtained from a large number of cooks or cooking specialists can be effectively used to perform actual cooking and freeze, so that a small number of culinary researchers have limited knowledge. The knowledge and know-how of cooks and culinary researchers from around the world can be used very easily and effectively compared to the case of determining the cooking method.

Further, data collected via the large-scale communication network Nt as recipe information without freezing processing is temporarily stored in the first storage device DB1 in the communication server 11a.
And stores information on the degree of under-cooking when a plurality of ingredients A to D are served on one plate in the first storage device DB.
1, the recipe information itself and the information on the degree of under-cooking are disclosed through the large-scale communication network Nt, or the information on the recipe information and the degree of under-cooking via a predetermined storage medium such as a magnetic disk. The information can be sold as paid information to other manufacturers who want the information. In this case, the royalties corresponding to each of the industrialized culinary products may be paid to the cook or the culinary expert who submits the adopted recipe.

[0065]

According to the present invention, the degree of under-cooking of each ingredient is determined based on recipe information obtained through the communication network, and the information on the degree of under-cooking is determined. Since it is stored as a database, it is possible to determine the degree of under-cooking by effectively utilizing recipe information obtained from a large number of cooks or culinary experts, and to provide this information to many people. This makes it possible to use the knowledge and know-how of cooks and cook researchers around the world very easily and effectively compared to the case where a small number of cook researchers determine the cooking method with limited knowledge.

In this case, the difference in the progress of heating cooking during the thawing cooking is subtracted so that the thawing cooking before meals of the ingredients which have been put together in one container and frozen by the freezing device is completed almost simultaneously. Since the parameters relating to the heating time for each ingredient in the lower cooking device are calculated, this frozen ingredient set is subjected to thawing cooking in accordance with the ingredients that are most difficult to thaw among the frozen ingredients, A plurality of types of frozen foods can be thawed and cooked almost simultaneously and in an accurate thawed / cooked state.

According to the seventh aspect of the present invention, when the lower cooking is performed, when the thawing cooking is performed in accordance with the food which is most difficult to thaw among the foods arranged in one container, By subtracting the difference in the progress of heating and cooking after thawing the ingredients that are easy to thaw and calculating the parameters related to the heating time of the other ingredients, it is easy to complete the thawing and cooking of each ingredient almost simultaneously. Under these ingredients can be cooked.

[Brief description of the drawings]

FIG. 1 is a block diagram showing a cooking information storage system according to one embodiment of the present invention.

FIG. 2 is a diagram showing a recipe input screen.

FIG. 3 is a functional block diagram illustrating functions of a base station.

FIG. 4 is a diagram for explaining a thawing / heating cooking state of each ingredient in a thawing / cooking step.

FIG. 5 is a process chart showing a method of manufacturing a frozen food set and thawing cooking.

FIG. 6 is a schematic perspective view for explaining a state in which ingredients are stacked on a plate.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 dish A-D foodstuff 10a-10d Each terminal station 11 Base station 12 Under cooking device 13 Refrigeration device Nt Large-scale communication network

Claims (8)

[Claims] 1. A cooking information storing method for storing cooking information relating to under-cooking of each food in a frozen food set in which a plurality of foods are put together in one container according to a predetermined combination and subjected to freezing and thawing. And a step of obtaining recipe information input at a terminal station through a predetermined communication network; and when performing the thawing process with a predetermined heating environment, each food material assorted in the one container almost simultaneously receives the recipe information. Accumulating under-cooking information specifying the degree of under-cooking of each of the ingredients, by subtracting the amount of progress of the cooking during the thawing process so as to reach the heating-completion completion state specified for each ingredient by And a cooking information storage method comprising: 2. The cooking information storage method according to claim 1, wherein, in the step of storing the lower cooking information, information indicating a degree of progress of a thawing process for each ingredient and a thawing process for each ingredient. Cooking information accumulation method characterized by referring to predetermined information on the correlation between the degree of progress of cooking and the degree of cooking. 3. A cooking information storage method for storing cooking information relating to under-cooking of each food in a frozen food set in which a plurality of foods are put together in one container according to a predetermined combination and subjected to freezing and thawing. A base station connected to a plurality of terminal stations by a predetermined communication network includes a type of food, various conditions of the food, a processing method of the food, and a cooking completion state of the food, A step of obtaining the recipe information input to the terminal station through the communication network; and a step of preparing a food item specified by the type of the food item in the recipe information, through a lower cooking step corresponding to the processing method of each food item. In addition, when freezing under predetermined freezing conditions after the lower cooking step and then heating and thawing under predetermined thawing conditions, the thawing time required for each of the ingredients is referred to a predetermined first multidimensional table. A first step of recognizing the food, and subtracting the thawing time required for each of the foods recognized in the first step from the cooking completion state of each of the foods in the recipe information, after releasing the frozen state. A second step of calculating a cooking time, and a correlation between the cooking time and the degree of under-cooking of the ingredients when heated under the thawing condition, and the various conditions of the ingredients and the ingredients. Referring to a predetermined second multidimensional table defined for each processing method, the degree of the lower cooking corresponding to the heating cooking progress time after the release of the frozen state calculated in the second step is detected. A dish information storage method, comprising: a third step; and a fourth step of storing the degree of the under-cooking of each of the ingredients detected in the third step. 4. A dish information storage system for accumulating dish information relating to under-cooking of each ingredient of a frozen ingredient set in which a plurality of ingredients are put together in one container according to a predetermined combination and subjected to a freezing process and a thawing process. A communication means for obtaining recipe information input at a terminal station through a predetermined communication network; and when the thawing process is performed in a predetermined heating environment, each of the ingredients assorted in the one container substantially simultaneously receives the recipe. In order to reach the cooking completion state specified for each ingredient according to the information, the amount of progress of the cooking during the thawing process is subtracted, and the cooking information for specifying the degree of the cooking under the ingredients is accumulated. A dish information storage system including a first storage unit. 5. The cooking information storage system according to claim 4, wherein information for determining the degree of progress of the thawing process for each ingredient is referred to for obtaining the lower cooking information, and for each ingredient. A dish information storage system further comprising second storage means for storing information predetermined on the correlation between the degree of progress of the thawing process and the degree of under-cooking. 6. A dish information storage system for storing a plurality of ingredients in one container in accordance with a predetermined combination, and for accumulating dish information relating to under-cooking of each ingredient in a frozen ingredient set in which freezing and thawing processes are performed. A predetermined base station and a plurality of terminal stations that transmit recipe information to the base station are connected through a predetermined large-scale communication network, wherein the base station includes: A communication means for obtaining the recipe information input to the terminal station through the communication network, including various conditions, a processing method of each of the ingredients, and a cooking completion state of each of the ingredients, and a type of the ingredient in the recipe information After passing through the lower cooking step corresponding to the processing method of each of the above-mentioned food ingredients and freezing under the predetermined freezing condition after the lower cooking step, the food material specified in the above is heated under the predetermined thawing condition. When thawing, a first multidimensional table that predefines the thawing time required for each of the ingredients, and the heating cooking progress time of each ingredient and the degree of the undercooking when heating under the thawing conditions. A predetermined second multidimensional table that defines the correlation of the various conditions of each ingredient and the method of processing each ingredient; and the first multi-level table from the cooking completion state of each ingredient in the recipe information. Subtract the thawing time required for each of the ingredients obtained with reference to the dimension table to calculate the heating cooking progress time after releasing the frozen state, and refer to the second multidimensional table to determine the frozen state. A dish comprising: information processing means for detecting the degree of the under-cooking corresponding to the heating cooking progress time after the cancellation; and storage means for storing the degree of the under-cooking of each of the ingredients detected by the information processing means. Information storage system M 7. The cooking information storage system according to claim 6, wherein the base station performs thawing cooking in accordance with the food which is most difficult to defrost among the foods assembled in the one container. A cooking information accumulation system for calculating a parameter relating to a heating time of another foodstuff by subtracting a difference in progress of heating and cooking after thawing for another foodstuff that is easy to thaw. 8. A cooking system using the cooking information storage system according to any one of claims 4 to 7, wherein the cooking information storage system and a plurality of ingredients are put together in one container and frozen. A refrigeration apparatus, before freezing in the refrigeration apparatus, performing a lower cooking including a heating process for each of the ingredients based on information provided from the lower cooking degree calculation function unit of the base station of the cooking information storage system. A cooking system including a lower cooking device.