JP2007330506A - Store or facility form providing safety fresh food material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To easily keep eating cooked natural food material at home. <P>SOLUTION: A cooking booth 2 and a freezing corner 3 are provided around a sales zone 1. In the sales zone 1, fresh food material cut and packed by the sales unit is displayed and sold. The cooking booth 2 is provided with cooking apparatuses 23a, 23b and 23c. The freezing corner 3 is provided with a liquid freezing apparatus 30. Thus, the fresh food material is taken with the hands actually to be evaluated and purchased in the sales zone 1. The purchased food material is cooked in the cooking booth 2, frozen using the liquid freezing apparatus 30 in the freezing corner, and brought back home. Thus, buying to freezing of the natural food material can collectively be performed in one store by a liking cooking method while seasoning is controlled in consideration of health, so that it is possible to keep eating the natural food material easily at home. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a store or facility configuration in which safe natural foods that have been purchased are cooked on the spot, frozen, and brought home, so that safe natural foods can be continuously eaten.

Now, words such as “Lohas” and “Organic” are widely used as keywords for “health” and “nature”. Under such circumstances, food safety and security are being reviewed.

However, in general, processed foods (several processed products) sold in stores contain many additives such as preservatives and coloring agents. In addition, it is rich in seasoning, rich in greasy foods, and high in calories.

If so, you can buy natural ingredients (no additives) and cook them yourself. However, you can buy food every day, but it is bothersome and wasteful to go shopping every day. In particular, it is difficult for a single person who has a job or a part-time employee to work. In addition, it is difficult for the elderly to be physically strong. To solve this problem, you can buy natural foods at home and keep them frozen when you have free hands.

Conventionally, for such frozen storage, a domestic refrigerator-freezer equipped with a freezer compartment, such as (Patent Document 1), has been used.

JP 2005-83687 A

However, in the case of freezing and storing in a domestic refrigerator-freezer as described above, if the door of the freezer is opened, the temperature inside the warehouse rises due to mixing with outside air. In this way, since the food is put in the chamber where the temperature has risen and frozen, it takes time to pass through the maximum ice crystal formation zone (−5 ° C.) that makes ice crystals, and a lot of ice is inside the cells. Crystals are generated and the cell membrane is destroyed, resulting in loss of nutritional value and taste. In order to prevent this, it is possible to prepare ingredients such as boiled food before freezing, but it takes time and effort to prepare each ingredient after taking it home for several days. It is difficult. Also, since the preparation of ingredients for several days is done at once, cleaning up is difficult.

Therefore, the problem of the present invention is that, for example, even a single person, a part-time employee, or an elderly person can easily continue to eat natural ingredients that do not deteriorate in taste and nutrients (so that the real face of the ingredients themselves can be understood) at home. Is to do.

In order to solve the above problems, in the present invention, a cooking booth equipped with a heating cooker and a freezing corner equipped with a liquid freezing device are arranged around a sales zone where fresh foods cut and packed for each sales unit are displayed. The arrangement was adopted.

By adopting such a configuration, in this store or facility, fresh food is actually examined and purchased in the sales zone. At this time, the ingredients are packed for each sales unit, for example, one serving, two servings, three servings, etc., so if you buy the necessary serving packs in the sales zone, there will be no waste and too much calories will be consumed Can also be prevented. The purchased food is cooked in the cooking booth in preparation for freezing. At that time, the ingredients are cut, so there is no need to use a knife. Furthermore, in the case of cooking, if the seasoning also purchases and uses a good acceptable thing derived from a sales zone, the foodstuff without an additive can be eaten. If the food thus cooked is frozen using the liquid freezing device in the freezing corner, it can be taken home and stored in a freezer (freezer refrigerator). Therefore, the kitchen at home is not dirty for cooking and there is no need to clean up after cooking. And if you take out the stored cooked ingredients, thaw and eat, you can easily continue eating natural ingredients at home. At this time, since the food frozen using the liquid freezing apparatus is difficult to form ice crystals in the cells during freezing, the taste and nutrients do not deteriorate.

At this time, by adopting a configuration in which the packed fresh ingredients are washed vegetables, or the packed fresh ingredients are scales, bones, fish cut by taking the built-in, or cut meat, during cooking Since it is not necessary to prepare for the treatment of washing, scales, bones and internal organs, cooking can be performed easily.

At this time, if you adopt a configuration that uses a disposable container for cooking in the cooking device of the cooking booth, you do not need to prepare a pan or frying pan when cooking, it is disposable and clean and hygienic. is there. In addition, it is easy to clean up after cooking.

In addition, by attaching a QR code to the pack of fresh food, and by causing the mobile phone to read the QR code, by adopting a configuration in which the information of the QR code is displayed on the display, for example, on the display, You can get nutritional point information by displaying the number of calories per 100g for each item of ingredients, or you can display recipes for cooking using ingredients to get tips on purchasing and cooking ingredients Or the production history is displayed so that the safety of the food can be confirmed.

In addition, at this time, when a display and a barcode reader are arranged in a sales zone or a cooking booth, and the barcode barcode is read by the barcode reader, the QR code information is displayed on the display. By adopting it, customers who do not have a mobile phone can get nutritional point information from the display, get hints when purchasing and cooking ingredients, and safety of ingredients from production history It can be made possible to confirm the sex.

Since the present invention is configured as described above and can be performed in one store or facility from purchase of food to freezing, it is possible to easily and safely eat food (food) every day.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

As shown in FIG. 1, a store of this form (this store form can be applied to a facility to form a facility form) has a configuration in which a cooking booth 2 and a freezing corner 3 are arranged around a sales zone 1. It has become.

In this form, for example, as shown in FIG. 1, the sales zone 1 has a fishery corner 4, a fruit and vegetable corner 5, and a meat corner 6 arranged in a U shape, and a pickled corner 7 and a cut fruit in the U shape opening. A corner 8 is provided. In addition, a seasoning corner 9 is provided at the opening end in front of the pickled corner 7 and cut fruit corner 8, and cash registers 10 and 10 'are provided at the ends.

The fishery corner 4 is a corner that handles fresh fish. For example, it removes bones and scales of fresh fish, sashimi, boiled, baked for grilled fish, then cut, for each sales unit for 1 serving, 2 servings, 3 servings ... And is displayed in the showcase 11 as shown in FIG. At that time, the package for boiled fish is displayed in the showcase 11 with a seasoning liquid attached. The showcase 11 can be a multi-stage, semi-multistage, or flat super showcase depending on the situation of the store or facility. Here, the flat super showcase is spread with crushed ice. I used an ice bed.

Fruits and vegetables corner 5 is a corner where fresh vegetables are handled. For example, leafy vegetables for salad (lettuce, cabbage, Chinese cabbage) are washed and then removed and cut (eg bite size, chopped, shredded, coleslaw) Etc.) Packed for each sales unit of 1 person, 2 persons, 3 persons, etc. (PE bags and cases for plastic vacuum packaging, etc.) and formed by spreading crushed ice in a flat super showcase Displayed on an ice bed. For root vegetables, etc., after washing, peel and cut into bite size (such as chopped potatoes), or cut into small pieces, strips, slices (carrots), dice cuts (onions), etc. Packed and displayed in units of sales for two, three, and so on. By doing this, it is possible to select a pack of cutting methods suitable for various recipes. Furthermore, vegetable sticks and the like are packed in a plastic case for each sales unit of one, two, three, etc., and are displayed in the showcase 11.

Meat storage corner 6 is a corner that handles meat, cuts meat of chicken, pork, beef, etc. into appropriate size and mince and packs them for each sales unit of 1 person, 2 people, 3 people, etc., each pack It is displayed on the flat-type showcase 11 at each of ice temperature, refrigeration, low temperature, and chilled temperature suitable for each.

Pickled corner 7 and cut fruit corner 8 are flat-shaped showcases that are cut into various pickles or fruits and packed into single, double, and triple serving units and placed in a U-shape. 11 is displayed on an ice bed formed by spreading crushed ice.

Seasoning Corner 9 is a variety of seasonings based on natural ingredients such as sugar, salt, vinegar, soy sauce, miso, sake, oil, sauce, soup stock, soup stock, bouillon, fond de vaux, herbs ... Are packaged in bags for each person for each brand and type, and placed in a multistage showcase 11. By doing this, by counting the number of packs, the amount of salt and sugar used can be grasped and the amount used can be controlled.

As shown in FIG. 3, a QR code (two-dimensional bar code) 13 is attached to the pack 12 (including seasonings) of these ingredients. QR code 13 is the URL of the database that records the traceability of data such as the number of calories per 100g per item, mini-information on ingredients, and traceability such as production history information, and recipes for dishes using ingredients The URL to the site is recorded.

Therefore, when the QR code 13 is read by the mobile phone 14 corresponding to the QR code 13, the calorie of the food, the traceability of the food, and the recipe of the food can be displayed.

That is, in order to confirm traceability, the mobile phone is placed on the QR code 13, the URL of the displayed database is selected, the producer is displayed, and the amount of agricultural chemicals used is checked. In addition, in order to obtain a cooking hint, the mobile phone may be put on the QR code 13 and the displayed recipe may be displayed by selecting the displayed URL. If the dish is determined from the hints, it can be used to check whether there is an insufficient ingredient in the dish and to procure the insufficient ingredient in the sales zone 1. The recipe site may be linked to an Internet site, but here we prepared an original database.

The sales zone 1 is provided with a terminal 15 connected to the Internet for customers who do not have a mobile phone. If the reader of the terminal 15 is turned off, the producer and recipe are displayed.

On the other hand, an IC tag 16 is also attached to the pack 12. The IC tag 16 stores data such as item, weight, unit price in grams, calories, expiration date, date of production, etc. Here, a wireless IC tag that can read and write data in a non-contact manner is adopted, and the cash register 10 It is designed to be able to carry out liquidation at the self-work.

The cash register 10 includes, for example, a display, an RFID (Radio Frequency ID) transmitter / receiver, an IC card reader (not shown), and the like. A basket containing ingredients is placed on a table on which the RFID transmitter / receiver is set. Then, the data of the IC tag 16 of the food is read and the total amount is displayed on the display. When the total amount is displayed on the display, payment can be made by having the IC card reader read the card. Furthermore, since the number of calories in the purchased food can be printed on the payment receipt, this display can be used for health management. In addition, the other cash register 10 'is arranged to correspond to a case where a store clerk is arranged and IC card payment is not made. By the way, in this case as well, when the clerk reads the QR code 13 with a reader, the number of calories of the purchased food can be printed on the payment receipt, which can be utilized for health management.

As shown in FIG. 1, the cooking booth 2 is provided so as to surround the sales zone 1 along the wall surface, and is partitioned from the sales zone 1 by a glass hood 20. As shown in FIG. 4, the cooking booth 2 is composed of a plurality of cooking booths 2 partitioned by a partition 20, and each booth 2 is configured as shown in FIG.

That is, the cooking booth 2 includes a sink 21, a cooking table 22, and heating cookers 23 a, 23 b, and 23 c, and the network connection terminal 15 is embedded in the front wall of the cooking table 22. ing.

The sink 21 is provided with a gallan 21a for supplying hot / cold water so that cooking water can be supplied, cleaned after cooking, or hand-washed.

The cooking table 22 is provided between the sink 21 and an IH cooking heater (a heating cooking appliance to be described later) 23a so that a series of cooking operations can be easily performed. For example, the food is taken out from the pack 12 and transferred to a container, and water is added at the sink 21 and used to place a container during a series of operations such as cooking with a cooking heater 23a. By doing this, it is possible to do it safely and quickly without dropping food and containers during the work. Further, sanitary equipment such as alcohol spray is disposed in the corner of the cooking table 22 so that sterilization can be performed before cooking.

In this embodiment, the cooking devices 23a, 23b, and 23c include the IH cooking heater 23a, the microwave oven 23b, and the water microwave oven 23c described above. For example, the IH cooking heater 23a is provided at the end of the cooking table 22 as described above. In addition, a range hood 24 is provided above the ventilating fan. For example, in addition to the warming function used to boil the carrots and potatoes as they are in the pack 12, the microwave oven 23b is also prepared for cooking on the grill. The water microwave oven 23c is used for pottery because it can be grilled with superheated steam. As described above, the cooking utensils 23a, 23b, and 23c are prepared so that they can be cooked without using fire so as not to cause burns or fire accidents.

The network connection terminal 15 includes a display and a barcode reader (not shown). For example, when a barcode reader reads a QR code 13 attached to a food pack 12, a list of recipes is displayed on the display, and if a keyword is input, a recipe corresponding to the keyword is displayed. . By doing this, it is possible to make various dishes with reference to the displayed recipe so as not to get bored.

Furthermore, a shelf is provided in the partition 20 of each booth 2 so that basic seasonings such as salt, sugar, pepper and soy sauce are provided and can be used free of charge. In addition, a monitor camera 25 is provided in each booth 2 so that it can be monitored without danger.

Reference numeral 26 denotes a bench seat that can be used when waiting for a break or cooking time.

As shown in FIGS. 6 and 7, the freezing corner 3 is provided with a liquid freezing device 30 to speed-freeze the food cooked in the cooking booth 2. This liquid freezing device 30 uses ethanol as a freezing solution and can be instantly frozen at -30 ° C to -60 ° C. In addition, a vacuum pack packaging machine 32 and an ice chiller device 34 are provided in the freezing corner for instant freezing.

By the way, in this form of freezing corner, cooking utensils such as pizza oven 35, pasta boiler 36, salo 37, mixer 38, table range 39, convection oven 40, dust sink 41, clean table 42 with sink, sink cabinet 43, etc. A refrigerator 45, a frozen freeze stocker 46, etc. are also provided so that complex dishes that cannot be cooked in the cooking booth can be provided by arranging specialized staff. In the figure, reference numeral 47 is a reception counter.

This form is configured as described above. In the store of the present invention, when a customer enters the store, the store first selects a food item in the sales zone 1 by holding a basket or pushing a cart. At this time, since the foodstuffs are arranged in the showcase 11 according to type, the foodstuffs are selected by going to the desired foodstuff. For example, if you want to buy cabbage, go to the fruit and vegetable corner 5 and purchase the packed cabbage. At this time, since the pack 12 is washed and cut for each sales unit such as one serving, two servings,..., The necessary number is taken and placed in a basket or cart. At that time, since the QR code 13 is attached to the food, when the QR code 13 is read by the corresponding mobile phone 14, a production history page is displayed and traceability can be confirmed. At this time, in the case of the mobile phone 14, if the corresponding mobile phone 14 is not held, the production history is displayed on the display of the terminal 15 by reading the food pack 12 to the terminal 15 installed in the corner. The same information can be obtained.

In addition, when reading the QR code 13 and displaying the recipe site, the recommended menu using this ingredient is displayed, and how to make it and the necessary ingredients (food ingredients) are presented. If you buy ingredients from the inside that you can't find what you like from the fishery corner 4, fruit and vegetables corner 5, and meat corner 6, you can easily prepare the ingredients for cooking.

For example, in the fishery corner 4, boiled fish and grilled fish are cut into bones and packed 12. Moreover, the bag of seasoning liquid is attached to the pack 12, and the attached seasoning liquid is used in the pack 12 as described later. Further, in the case of fish for raw eating (sashimi), it is packed 12 as a fillet. The shellfish are sanded out and packed in 12, so the necessary number of packs are put into the basket or cart as many as the required number of packs.

In the livestock corner 6, meat made from cows, pigs, and chickens is packed 12 for each part. In addition, the meat of each part is not only a block but also processed with mince, komagire ... etc., so it is put in a pack, so the necessary number of packs as many as the required number of packs 12 in the cart or cart take. By the way, chicken eggs are also placed in this corner so that you can buy them from one piece.

When the ingredients that have been examined for traceability are determined in this way, the seasoning used in cooking is the sugar, salt, vinegar, soy sauce, miso, sake, oil, sauce, dashi, soup stock, bouillon in the seasoning corner 9 , Fond de vaux, herbs, etc.

In this way, when the ingredients for one dish are prepared, the ingredients for a few days are prepared in the same way. When all the ingredients are ready, checkout is made at the cash register 10, 10 '. Payment at the cash register 10, 10 'can be done at the cash register 10' where the store clerk is present, but since the tag is attached to each food pack 12 in advance, it can also be done at the cash register 10, which automatically performs payment. . In this automatic checkout cash register 10, when the basket is placed on the cash register 10, the billing amount is immediately displayed on the display. Therefore, the card checkout is completed when the card is read by the card reader. In the case of a cart, if the cart is placed in front of the display, the billing amount is immediately displayed on the display. Therefore, if the card is read by the card reader, the settlement at the cash register 10 is completed.

When the checkout at the cash register 10 is finished, the ingredients that have been paid are brought to the cooking booth 2 for cooking. As shown in FIG. 5, each cooking booth 2 is equipped with a cooking device such as an IH cooking heater 23 a, a microwave oven 23 b, and a water oven range 23 c, and the ingredients are baked, boiled or steamed according to preference. Or fry or boil. In order to perform such cooking, here, as shown in FIG. 8, a disposable container (one-way container) 50 made of aluminum foil or paper is distributed and used free of charge.

For example, when baking ingredients, the ingredients are taken out from the pack 12 and placed in a disposable container (aluminum container) 50. Appropriate seasonings can be added and baked using the grill function of the microwave oven 23b or the water microwave oven 23c. Moreover, you may make it bake using the IH cooking heater 23a.

Next, when cooking the ingredients, the pack 12 for boiled fish containing the seasoning liquid 51 is heated by the IH cooking heater 23a as shown in FIG. 8, for example. That is, after a heating plate 52 made of a ceramic plate is placed in a disposable container (paper container) 50 and then filled with water, and the pack 12 is placed in the container 50, boiled fish can be made.

Moreover, when steaming a foodstuff, the pack 12 without the seasoning liquid 51 is put into the container 50 which put the heating plate 52 and was filled with water, and heats it with the IH cooking heater 23a. Alternatively, the food material may be taken out from the pack 12 and directly put into a disposable container (aluminum container) 50, and an appropriate seasoning may be added and steamed using the steam function of the microwave oven 23b or water oven range 23c.

Furthermore, in the case of frying, what is necessary is just to put the thing which kneaded a small amount of oil in butter mix in the disposable container (aluminum container) 50, and using the range function of the microwave oven 23b or the water oven range 23c, and having made the food fried. .

Therefore, the customer cooks the food for each serving using the cookers 23a, 23b, and 23c. At this time, since the food is cut into the pack 12, the pack for the necessary number of people is cooked and divided into disposable containers 50 for each serving. Moreover, what is not to be heated is divided into the container 50 by serving as it is. Moreover, the cooking method at this time is displayed on the display of the cooking table 22 if the QR code 13 of the food is read into the terminal 15 of FIG. It can be easily done with reference. When the cooking is finished, the container 50 is divided for each serving. Carry to freezing corner 3.

Incidentally, in the case of a salad or the like that does not use the cookers 23a, 23b, and 23c, for example, a diced onion bag is opened and transferred to a disposable container (aluminum foil) 50. Add soy sauce, sugar, salt, vinegar, etc. in a sachet seasoning (from purchase or cooking booth 2) based on the recipe and knead to make a dressing. Next, the purchased cut vegetables are transferred to the disposable container 50, and this homemade dressing is used to complete the cooking (consumable cooking without using any food additives).

As described above, the cooking booth 2 is provided with the heating cookers 23a, 23b, and 23c, so that cooking can be performed so that the face of the food itself can be seen on the table.

In the freezing corner 3, the staff accepts it at the counter 47 and puts it in the container 50 immediately after cooking as shown in FIG. 9 (a) into a heat-resistant bag 60 as shown in FIG. 9 (b). As shown in FIG. 9C, after deaeration with the nozzle-type vacuum pack packaging machine 32, sealing is performed (2 to 3 seconds). When the seal is made, it is immersed in the ice chiller device 34 (immersion time 20 to 30 minutes) as shown in FIG. 9D, and frozen in the liquid freezing device 30 as shown in FIG. 9E. Here, the liquid freezing apparatus 30 uses ethanol as a freezing liquid, and can set the frozen liquid temperature to −30 ° C. to −60 ° C. The soaking time takes a minimum of 5 minutes to a maximum of 40 minutes, so after freezing, take it home and store it in a refrigerator at home. And the preserved foodstuff is taken out at the time of meal, thawed, and eats.

At this time, since the food is rapidly frozen in the liquid freezing apparatus, the generation of ice crystals in the cell is small and the cell membrane is less damaged, so that it can be stored frozen immediately after cooking. In addition, since there is little damage to the cell membrane, there is little drip at the time of thawing, and no thawing method is selected, so that natural ingredients that do not deteriorate in taste and nutrients can be easily eaten.

In this way, you can cook with your favorite cooking method without using a kitchen knife and adjust the seasoning with health in mind, and you can take it from the purchase of natural ingredients to freezing in one store. You can easily continue eating at home. At that time, the kitchen at home is not dirty for cooking, and there is no need to clean up after cooking. Therefore, the store or facility form of the present invention is a system that is optimal for modern people who do not have time.

This invention was actually picked up by hand, confirmed by traceability with QR code, purchased the examined ingredients, and was in the body (health state) without using any food additives on the spot Since it can be cooked, for example, it can be used in the diet of people who receive dietary restrictions (diet therapy) to improve lifestyle-related diseases.

Plan view of the embodiment Schematic diagram of the sales zone of the embodiment Action explanatory diagram of the embodiment Top view of cooking booth of embodiment Schematic diagram of the cooking booth of the embodiment Plan view of the freezing corner of the embodiment Schematic diagram of the freezing corner of the embodiment Action diagram explaining how to cook (A)-(e) Action | operation figure explaining the freezing method

Explanation of symbols

1 Sales Zone 2 Cooking Booth 3 Freezing Corner 13 QR Code 14 Mobile Phone 15 Terminal 23a IH Cooking Heater 23b Microwave Oven 23c Water Microwave Oven 30 Liquid Freezer 50 Disposable Container

Claims (6)

A store that provides safe and reliable fresh produce with a cooking booth equipped with a heating cooker and a freezing corner equipped with a liquid freezer around the sales zone where the fresh produce cut and packed for each sales unit is displayed. Or facility form. The store or facility form for providing safe and reliable fresh ingredients according to claim 1, wherein the packed fresh ingredients are washed vegetables. The store or facility form for providing safe and reliable fresh food according to claim 1, wherein the packed fresh food is scales, bones, fish cut with a built-in cut, or cut meat. The store or facility form that provides safe and reliable fresh food according to any one of claims 1 to 3, wherein a disposable container is used for cooking in a cooking device at the cooking booth. The safety / reliability according to any one of claims 1 to 4, wherein QR code information is displayed on a display when a QR code is attached to the pack of fresh food and the mobile phone reads the QR code. A store or facility that provides fresh food. The display according to claim 5, wherein a display and a barcode reader are arranged in the sales zone or the cooking booth, and when the barcode reader reads the barcode of the pack, information on the QR code is displayed on the display. A store or facility that provides safe and reliable fresh produce.

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