JP2019126336A - Lunch production method, lunch, condition determination device, condition determination method and program - Google Patents

Abstract

To provide a lunch production method capable of achieving a lunch with long preservation period in room temperature or in cold storage with high commodity value, a lunch produced by the method, a condition determination device, a condition determination method and a program.SOLUTION: A lunch production method comprises: a cooking step for individually cooking each of a plurality of kinds of food products included in a lunch; a packing into container step for packing the plurality of kinds of food products cooked to one container; a sealing step for sealing the containers in which the plurality of kinds of food products cooked are packed; and an ultra-high pressure processing step for indirectly applying ultra-high pressure equal to or more than preset pressures to the plurality of kinds of food products cooked from outside of the sealed containers, for sterilizing the plurality of kinds of food products cooked.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for manufacturing a lunch, a lunch, a condition determination device, a method for determining a condition, and a program.

  There is known a phenomenon in which bacteria such as E. coli and Staphylococcus aureus present in food are inactivated or killed by keeping food under ultra-high pressure of several thousand atmospheres (several hundreds of MPa). There has been proposed a technology for performing long-term preservation without adding a preservative to a prepared food by performing ultrahigh pressure processing on a prepared food which has been packed into a container by utilizing this phenomenon (see, for example, Patent Document 1) . This patent document 1 describes a technology for inactivating or killing bacteria contained in a food by injecting one kind of food into a plastic film bag and subjecting it to ultra-high pressure processing.

JP 2003-61632 A

  By the way, it is required to extend the storage period of the lunch box at room temperature or refrigeration by subjecting the lunch box in which a plurality of kinds of foods are packed in one container to an ultra-high pressure processing. However, when trying to apply the technology described in Patent Document 1 to a bento, each food to be packed in the bento is individually put into a plus-chip film bag and subjected to ultra-high pressure processing, and then the food is added. It needs to be packed into one container as it is in a bag. In this case, the appearance as a box lunch is bad, and the purchaser of the box lunch may need to take out the food individually from the plastic bag, and the product value may become extremely low.

  The present invention has been made in view of the above reasons, a lunch box manufacturing method that can realize a lunch box with a long storage period at room temperature or refrigeration and high commercial value, a lunch box manufactured by the lunch box manufacturing method, and condition determination An object of the present invention is to provide an apparatus, a method of determining conditions, and a program.

In order to achieve the above object, a lunch box manufacturing method according to the present invention comprises:
A cooking process for individually cooking each of the multiple types of food contained in the lunch box;
A container stuffing step of packing each of a plurality of cooked foods into one container;
A sealing step of sealing the container filled with the plurality of cooked foods;
An ultra-high pressure processing step of indirectly applying an ultra-high pressure equal to or higher than a preset pressure to the cooked foods from the outside of the sealed container.

  According to the present invention, in the container stuffing process, each of the plurality of types of cooked foods is collectively packed in one container, and then in the sealing process, the container packed with the plurality of types of cooked foods is sealed. Then, in the ultra-high pressure processing step, an ultra-high pressure equal to or higher than a preset pressure is indirectly applied to a plurality of types of food cooked from the outside of the sealed container. This makes it possible to inactivate or kill bacteria contained in each of a plurality of types of food packed in the lunch box in the ultra-high pressure processing step, thereby prolonging the storage period of the lunch box at room temperature or refrigerated. In addition, since the plurality of types of cooked foods are packed together and packed in a single container, the container is sealed, and super-high pressure is indirectly applied to the multiple types of food from the outside of the container, so the appearance of the lunch box is impaired. It is possible to enhance the commercial value as a lunch box.

It is the schematic which shows the box lunch manufacturing method which concerns on embodiment of this invention. It is a perspective view showing an example of a container concerning an embodiment. An example of the ultra-high pressure processing apparatus which concerns on embodiment is shown, (A) is a figure which shows a mode that a container is thrown in, (B) is a figure which shows a mode that an ultra-high pressure processing process is performed, (C) Is a figure which shows a mode that a container is discharged. It is a figure which shows an example of the inactivation / death evaluation result of the bacteria with respect to each combination of the kind of foodstuff which concerns on embodiment, and the processing conditions in ultra-high pressure processing. It is a figure which shows an example of the result of the inactivation / death evaluation of bacteria, and the result of a sensory test with respect to each combination of the kind of foodstuff which concerns on an Example, and the processing conditions in ultra-high pressure processing. It is a block diagram which shows the structure of the condition determination apparatus which concerns on embodiment. (A) is a figure which shows the content of the processing condition database which concerns on embodiment, (B) is a figure which shows the content of the cooking condition database which concerns on embodiment. It is a flowchart which shows an example of the flow of the condition determination process which concerns on embodiment. It is a figure which shows an example of the menu information input screen displayed on the display part of the terminal device which concerns on embodiment.

  Hereinafter, a method of manufacturing a lunch according to an embodiment of the present invention will be described in detail with reference to the drawings.

  In the method of manufacturing a lunch box according to the present embodiment, after cooking each of a plurality of types of food contained in a lunch box, each of the plurality of prepared types of food is put together and packed into one container. And after sealing a container filled with a plurality of cooked foods, using a super-high pressure processing apparatus, the pressure set in advance for the plurality of kinds of foods cooked from the outside of the sealed container Indirectly apply super high pressure of In this specification, “bento” means, for example, “a staple food or staple food and a side meal packed in containers and packaging or utensils as defined in the“ hygiene standards for lunch and prepared dishes ”, and can be eaten as it is. These are things such as "Bunnel such as inner lunch box, curtain, rice ball, rice ball, rice ball, and other similar forms and station valve, catering lunch box, etc.".

  For example, as shown in FIG. 1, the method of manufacturing a lunch box according to the present embodiment is a cooking apparatus 41, 42, 43 for cooking each of a plurality of types of food, and a container C1 in which a plurality of types of prepared food are packed together. It is carried out in a lunch box manufacturing plant where a sealing device 3 for sealing and an ultrahigh pressure processing device 2 for applying ultrahigh pressure processing to the sealed container C1 are installed. In this lunch box manufacturing plant, a condition determination device 1 for determining processing conditions for high-pressure processing and cooking conditions for multiple types of food, and a terminal device 11 capable of communicating with the condition determination device 1 are further installed. ing.

  In the method of manufacturing a lunch according to the present embodiment, first, a cooking process is performed in which a plurality of types of food to be packed in a lunchbox are individually cooked by the cooking devices 41, 42, 43. The cooking devices 41, 42, 43 are, for example, a fryer that cooks fried foods such as deep-fried food, a kneader that kneads ingredients and seasonings that are the basis of food, a grill cooker that cooks fish and the like, and cooks rice It is a rice cooker etc. to raise. In addition, some of the cooking devices 41, 42, and 43 include a so-called vacuum cooling unit that cools the food by evaporating water in the food by charging the food into the chamber and increasing the degree of vacuum in the chamber. Each of the cooking devices 41, 42, 43 executes the cooking of the food based on the cooking condition indicated by the cooking condition information transmitted from the condition determination device 1. For example, when the cooking device 41 is a fryer that cooks deep-fried chicken, when raw chicken that has been seasoned and sprinkled with powder is introduced, the raw chicken meat is cooked according to the oil temperature and cooking time indicated by the cooking condition information.

  Next, a container filling step is performed in which various food products prepared by the cooking devices 41, 42, 43 are packed into one container C1 and packed (see arrow AR1 in FIG. 1). The container C1 is, for example, as shown in FIG. 2, a peripheral portion of an open portion of a plurality of box bodies BX1, BX2, BX3, BX4 and box bodies BX1, BX2, BX3, BX4 having a rectangular box shape and one surface released. And a continuous buttock portion CF. The container C1 has a space S1 inside each of the plurality of boxes BX1, BX2, BX3, and BX4 by attaching the film F1 from the opposite side of the plurality of boxes BX1, BX2, BX3, and BX4 in the collar portion CF. S2, S3, S4 can be sealed. The container C1 and the film F1 are formed of, for example, a member including a layer of a resin material having a low oxygen permeability.

  Returning to FIG. 1, when a plurality of types of food are packed in the container C1, the container C1 is put into the sealing device 3 (see arrow AR2 in FIG. 1). In the sealing device 3, a sealing process is performed in which the container C <b> 1 filled with a plurality of types of food cooked by the cooking devices 41, 42, 43 is sealed with the film F <b> 1. Specifically, the sealing device 3 fills the spaces S1, S2, S3 and S4 in the container C1 in which various foods are stored with a gas such as nitrogen or carbon dioxide filled with the film F1 at the rim of the container C1. The container C1 is sealed by sticking to CF.

  Subsequently, a lunch box formed by sealing a plurality of types of food items in a container C1 with a film F1 is put into the ultra-high pressure processing apparatus 2 (see arrow AR3 in FIG. 1). In the ultrahigh pressure processing apparatus 2, an ultrahigh pressure processing process is performed in which the lunch box is subjected to the ultrahigh pressure processing. Thereby, bacteria contained in various foods packed in a lunch box can be inactivated or killed, and the shelf life of the lunch box under normal temperature or refrigeration can be extended.

  The super-high pressure processing apparatus 2 is, for example, an apparatus of an indirect pressurization system as shown in FIG. 3A, and includes a hydraulic pump 24, a pressure booster 25 for boosting the pressure of the hydraulic pump 24, and a pressure medium supply unit 26. And a barrel 21. The pressure medium supply unit 26 stores water, which is a pressure medium, and is connected to the barrel 21 via water pipes 282 and 283. The intensifier 25 is connected to the water pipe 283 via a water pipe 281. Further, valves 272 for sealing the pressure medium are inserted in the water pipes 282, respectively. When the lunch box is put into the area ARE1 in the barrel 21 and the lunch box is subjected to the ultra-high pressure machining process, the ultra-high pressure processing apparatus 2 opens the valve 272 and opens the valve 272 from the pressure medium supply unit 26 through the water supply pipes 282 and 283. The water is supplied into the area ARE1 and the water pipe 281. Thereafter, the ultra-high pressure processing apparatus 2 closes the valve 272. As a result, the region ARE1 in the barrel 21 and the water pipes 281, 283 are filled with water. On the other hand, when the lunch box is taken out from the barrel 21 after the lunch box is subjected to the ultra-high pressure machining process, the ultra-high pressure processing apparatus 2 opens the valve 272 and pressures the water in the barrel 21 through the water supply pipes 282 and 283. The medium supply unit 26 collects the data. The hydraulic pump 24 drives the piston 25 a by pressing oil into the cylinder chamber R <b> 1 of the pressure intensifier 25. The pressure booster 25 is connected to the water supply pipe 281, and as described above, the area ARE 1 in the barrel 21 and the water supply pipes 281, 283 are filled with water, and the driving force of the piston 25 a is supplied to the water supply pipes 281, 283, and It is transmitted to the water filled in the barrel 21.

  In the extra-high pressure processing using the extra-high pressure processing apparatus 2, first, the container C1 is charged into the barrel 21 with the first lid 22 of the barrel 21 of the extra-high-pressure processing apparatus 2 opened. Next, as shown in FIG. 3 (B), the ultra-high pressure processing apparatus 2 opens the valve 271 and closes the valve 272 with the first lid 22 closed, and the pressure medium supply unit 26 Water is supplied to the area ARE1 in the barrel 21 through the water pipes 281, 283. As a result, the area ARE1 in the barrel 21 is filled with the water W.

  Subsequently, the ultra-high pressure processing device 2 drives the piston 25a by pressing the oil from the hydraulic pump 24 into the cylinder chamber R1 of the pressure intensifier 25 (see arrow AR20 in FIG. 3B). Thereby, superhigh pressure is applied to the plurality of types of food of the lunch arranged in the area ARE1 in the barrel 21 from the outside of the container C1 through water. Here, based on the processing conditions indicated by the processing condition information transmitted from the condition determining device 1, the extra-high pressure processing device 2 performs the excess pressure over the pressure set in advance for multiple types of food from the outside of the container C1 of the lunch box. Apply high pressure indirectly. The pressure set in advance is, for example, 200 MPa.

  Thereafter, after the ultra-high pressure processing apparatus 2 stops the pressure intensifier 25, the valve 271 is closed and the valve 272 is opened, and water existing in the area ARE1 in the barrel 21 is supplied through the water supply pipes 282 and 283. The pressure medium supply unit 26 recovers it. And as shown in FIG.3 (C), when the 2nd cover body 23 is open | released, a lunch box can be taken out out of the barrel 21 (refer arrow AR4 of FIG.3 (C)). The lunch box taken out from the barrel 21 is delivered to various stores such as a convenience store and a supermarket.

  In addition, the operator of the lunch box manufacturing plant inputs menu information indicating a plurality of types of food items to be packed into the lunch box into the condition determination device 1 via the terminal device 11 before starting the manufacture of the lunch box. Then, based on the menu information, the condition determination device 1 applies pressure to the plurality of types of foods packed in the lunch box and pressure to the plurality of types of foods in the ultra-high pressure processing step executed by the ultra-high pressure processing device 2. And the processing time which is the time to maintain the state of adding. Here, the condition determining apparatus 1 determines processing conditions that can obtain the effect of inactivating or killing bacteria in all of a plurality of types of food items packed in a lunch box.

  By the way, the pressure at which the bacteria can be inactivated or killed and the processing time vary depending on the type of food. For example, food such as fried chicken or sweet and sour pork is cooked by heating at a high temperature, so the number of bacteria contained in the food is relatively small due to the high temperature sterilization effect during cooking. Therefore, such food may have a relatively low pressure when the above-described ultra-high pressure processing is performed, and a processing time may be relatively short. On the other hand, uncooked foods such as salads containing raw seafood, for example, contain relatively large numbers of bacteria. Therefore, such foods have a relatively high pressure and a relatively long processing time when the above-described ultra-high pressure processing is performed. That is, depending on the type of food, the pressure and processing time required to perform the ultra-high pressure processing differ. For this reason, the pressure and processing time required for performing the ultra-high pressure processing differ depending on the type of food stuffed into the lunch. Specifically, in the case of a food which is completely cooked without containing any food which has not been cooked in a lunch box, the pressure required for performing the ultra-high pressure processing is relatively low, and the necessary processing time is also increased. It may be relatively short. On the other hand, when the lunch contains a food that has not been cooked, the pressure required for the ultra-high pressure processing to obtain the effect of inactivating or killing the bacteria is relatively high, and the food is necessary. Processing time is also relatively long.

  In addition, in the case of subjecting food to ultra-high pressure processing, it is not preferable from the viewpoint of economy or shortening of production time to apply an excessively high pressure or hold the product under ultra-high pressure for a long time more than necessary. Therefore, in the method for manufacturing a lunch box according to the present embodiment, the pressure applied to the food and the processing time when performing the ultra-high pressure processing are set to the minimum pressure and the minimum processing time at which the bacteria are inactivated or killed. The If it does so, even if it is the same foodstuff, the pressure and processing time at the time of performing an ultra-high pressure processing process will differ according to the kind of foodstuffs packed together in a lunch box.

  For example, FIG. 4 shows an example of the results of evaluation of inactivation and death of bacteria after ultra-high pressure processing in the case of changing the processing conditions at the time of ultra-high pressure processing for each of a plurality of types of food. Here, “o” indicates that most of the bacteria contained in the food are inactivated or killed, and it can be evaluated that the number of bacteria contained in the food is equal to or less than a preset reference value. On the other hand, “x” indicates that bacteria that are not inactivated or killed remain in the food, and the number thereof exceeds a preset reference value. P1, P2 and P3 indicate the pressure applied to the food during the ultra-high pressure processing, and their heights are in the relationship of P1 <P2 <P3. Furthermore, T1, T2 and T3 indicate processing times which is the time for maintaining pressure on food during ultra high pressure processing, and their lengths are in the relationship of T1 <T2 <T3. For example, when food B, C, and D are packed in a lunch together with food A, the processing conditions for the ultra-high pressure processing are pressure P3 and processing time T3 (see CON1 in FIG. 4). Further, when only the food B and C are packed together with the food A, the processing conditions for the ultra-high pressure processing are the pressure P2 and the processing time T3 (see CON2 in FIG. 4). Furthermore, when the foods B and E are packed together with the food A, the processing conditions for the ultra-high pressure processing are the pressure P1 and the processing time T3 (see CON3 in FIG. 4). In this way, even when the same food A is used, the pressure and processing time when performing the ultra-high pressure processing differ depending on the type of food packed together in the lunch box.

  Therefore, the condition determining apparatus 1 applies pressure to the lunch when performing the ultra-high pressure processing based on the above-mentioned menu information and information indicating the inactivation and death evaluation results of bacteria as shown, for example, in FIG. 4. And the treatment time is determined as the minimum pressure and minimum treatment time at which the effect of inactivating or killing bacteria is obtained. Specifically, for example, when food B, C, and D are packed in a lunch together with food A, the condition determining device 1 sets the pressure in the ultra-high pressure processing to “P3” and the processing time to “T3”.

  Moreover, it is known that physical properties such as gelatinization of a water suspension of starch contained in food and denaturation of protein contained in food occur when the food is subjected to ultra high pressure processing. Specifically, α-lactoglobulin, β-lactoglobulin and other milk proteins, egg protein, fish protein gelation, ovalbumin sol-gel transition, cocoa butter, soybean oil, palm oil and other solid-liquid phases Physical property conversion such as transfer can be mentioned. From this, when the food is subjected to the above-described ultra-high pressure processing, there is a possibility that the flavor of the food may change due to the physical property conversion of starch, protein and the like contained in the food. Therefore, in order to maintain the flavor of the food, it is necessary to appropriately determine the cooking conditions in consideration of the change in the flavor caused by the aforementioned change in the physical properties of the food when the food is cooked.

  Therefore, the condition determining apparatus 1 determines the cooking conditions of the cooking devices 41, 42, 43 based on the pressure and processing time when performing the above-mentioned ultra-high pressure processing, that is, the processing conditions in the ultra-high pressure processing process. . And in a cooking process, cooking devices 41, 42, and 43 perform cooking of various foods based on cooking conditions determined by condition deciding device 1, respectively.

  Here, as examples, "dashi roll egg", "white rice", "white rice with 1 wt% added sugar", "white rice with 1 wt% trehalose", "chicken teriyaki", "chicken teriyaki" Inactivation and killing of bacteria in each case of changing the pressure when applying ultra-high pressure processing to “adding 1 wt% sugar to baking” and “adding 4 wt% trehalose to chicken teriyaki” The result of having performed evaluation and a sensory test about an external appearance, a smell, a taste, and a food texture is shown in FIG. Here, as "white rice", raw rice, brewed vinegar, isomerized liquid sugar, first additive containing sugar and kombu soup, plant-derived cooking oil, reduced water candy, brewed vinegar, salt and sourness The first additive, the rice cooking oil, and the second additive are added such that the weight ratio of the second additive containing the cooking agent is 92: 0.73: 0.55: 1.4 It was adopted. Moreover, as "chicken teriyaki", the weight ratio of chicken thigh meat, soy sauce, fish soy, sake, and a third additive mainly composed of anhydrous sodium acetate is 112: 1.74: 3. The third additive was added so that .48: 3.48 was obtained. The third additive includes sodium fumarate, glycine, sodium L-glutamate, higher fatty acid, sodium starch octenylsuccinate, and glycerin fatty acid ester, in addition to anhydrous sodium acetate.

  In FIG. 5, "bacteria" show the result of inactivation / death evaluation of bacteria. In the evaluation of bacterial inactivation and death, the relationship between the elapsed time after the ultra-high pressure processing under a plurality of processing conditions and the type and number of bacteria generated was examined. The “score” in the “bacteria” column of FIG. 5 corresponds to the longest number of days that satisfies a preset evaluation criterion after the ultrahigh pressure processing. For example, if the score in the column of "bacteria" is "N" (N is a positive integer), after subjecting the food to be tested to ultra high pressure processing, the food to be tested is evaluated until the Nth day The criteria are satisfied, and it is shown that the food to be tested no longer meets the criteria after N + 1 day. Here, the evaluation criteria were that the number of viable bacteria present per preset reference volume was less than 100000 and the numbers of E. coli and S. aureus were at negative levels. Moreover, "evaluation" of the column of "bacteria" of FIG. 5 is evaluated as pass ("○") if the "score" of the column of "bacteria" is 7 points or more, and it is not good if it is 6 points or less It is evaluated as pass ("x"). That is, after subjecting the food to be inspected to ultra-high pressure processing, if the state satisfying the evaluation criteria continues for 7 days or more, it is evaluated as "o."

  Further, in FIG. 5, “Sensory” indicates the result of sensory test on the food to be examined in terms of appearance (color, gloss, etc.), smell, taste, texture (hardness, viscosity, etc.) Show. The sensory test was performed by a plurality of inspectors who evaluated each of the viewpoints of appearance, fragrance, taste, and texture in five stages. And the average score of the evaluation value which the several inspectors of each several inspector performed about appearance, smell, taste, and texture was calculated, and the comprehensive score was computed based on the calculated average value. The "score" in the column of "Sensory" in FIG. 5 describes a comprehensive score when a sensory test is performed on the food to be tested. For example, the average value of the evaluation values of the appearance of the food to be examined is "5", the average value of the evaluation values of aroma is "4", and the average value of the evaluation values of taste is "5". It is assumed that the average value of the evaluation values of is “4”. In this case, the overall score of the sensory test of the food to be tested is "4.5". In the “Evaluation” column of “Sensory” of FIG. 5, if “Score” in the “Sensory” column is larger than 4.5 points, it is evaluated as good (“O”), 4 or more. If it is 5 points or less, it is evaluated as slightly good (“Δ”), and if it is less than 4 points, it is evaluated as defective (“×”).

  From the evaluation results shown in FIG. 5, it was found that the allowable range of the pressure for “Boiled rolled egg” was 400 MPa or more when the processing time for performing the ultra-high pressure processing was set to 5 minutes. Further, it was found that the allowable range of pressure for “white rice” is 200 MPa to 300 MPa if the evaluation result of the sensory test is normally “Δ” or more. Furthermore, it was found that the allowable pressure range for "the white rice with 1 wt% of sugar added" and "the white rice with 1 wt% of trehalose added" was 400 MPa or more. In addition, it was found that the allowable range of pressure for “chicken teriyaki” is 200 MPa to 400 MPa, provided that the evaluation result of the sensory test is usually “Δ” or more. Furthermore, it was found that the allowable pressure range for “a chicken teriyaki with 1 wt% added sugar” and “a chicken teriyaki added with 4 wt% trehalose” was 500 MPa or more. Thus, the allowable range of the pressure at the time of applying the ultra high pressure processing differs depending on the food. For this reason, the optimal processing conditions at the time of performing ultra-high pressure processing differ according to the kind of food stuffed together in a lunch box.

  For example, it is assumed that “boiled egg” and “white rice with 1 wt% added sugar” and “chicken teriyaki with 1 wt% added sugar” are packed together in a lunch box. In this case, from the evaluation results of the bacteriological examination and the sensory examination, the optimum processing conditions at the time of the ultra-high pressure processing are a pressure of 500 Mpa and a processing time of 5 min (see CON11 in FIG. 5). In addition, it is assumed that only "one roll of white rice added with 1 wt% of trehalose" is packed together in a box lunch together with "rolled egg with egg". In this case, from the evaluation results of the bacterial test and the sensory test, the optimum processing conditions for the ultra-high pressure processing are a pressure of 400 MPa and a processing time of 5 min (see CON12 in FIG. 5). In this way, in the case of “Dashimaki Tamago”, “Boiled rice with 1 wt% added sugar” and “Chicken teriyaki with 1 wt% added sugar” are packed together in a lunch box. It can be seen that the optimum processing conditions at the time of performing the ultra-high pressure processing differ depending on the case where only “one added with 1 wt% of trehalose to white rice” is packed into a lunch.

  Next, the functional configuration of the condition determination device 1 will be described in detail. As shown in FIG. 6, the condition determining apparatus 1 includes a CPU (Central Processing Unit) 101, a main storage unit 102, an auxiliary storage unit 103, a communication unit 106, and a bus 109 that connects the units. The main storage unit 102 includes volatile memory and is used as a work area of the CPU 101. The auxiliary storage unit 103 is composed of a non-volatile memory such as a magnetic disk and a semiconductor memory, and stores programs for realizing various functions of the condition determination device 1. The communication unit 106 has a communication interface connected to the network NT. For example, the cooking devices 41 and 43, the extra-high pressure processing device 2, and the terminal device 11 are connected to the network NT.

  In the condition determination device 1, the CPU 101 reads the program stored in the auxiliary storage unit 103 into the main storage unit 102 and executes the program, whereby the menu information reception unit 111, the processing condition determination unit 112, the cooking condition determination unit 113 and the condition information It functions as the transmission unit 114. The auxiliary storage unit 103 includes a processing condition database (hereinafter referred to as “DB”) 131 and a cooking condition DB 132. The processing condition DB 131 is, as shown in FIG. 7A, processing condition information indicating an allowable processing pressure and an allowable processing time when performing super high pressure processing on each of a plurality of types of food, Processing condition storage unit that stores the information in association with food type identification information for identifying For example, three types of (P2, T3), (P3, T2), and (P3, T3) are registered as combinations of the allowable processing pressure and the allowable processing time for food C.

  As shown in FIG. 7 (B), the cooking condition DB 132 corresponds to each combination of the food subjected to the ultra-high pressure processing, the processing pressure when performing the ultra-high pressure processing, and the processing time when performing the ultra-high pressure sterilization. The cooking condition storage unit stores cooking condition information indicating optimal cooking conditions. In addition, cooking conditions A1, A2,..., G3 shown in FIG. 7B are individually set for each food. When the food is "white rice", the cooking condition indicates, for example, the combination of rice, water, rice vinegar and rice oil, and the cooling temperature after cooking. For example, as cooking conditions of "white rice", the conditions of 1 kg of rice, 1180 g of water, 10 g of cooked rice vinegar, 10 g of cooked rice oil, and a cooling temperature of 27 ° C. are set. Also, when the food is "fried chicken", the cooking conditions indicate the temperature of oil for cooking fried chicken, the cooking time, and the cooling temperature. For example, as a cooking condition of "deep-fried", conditions of a temperature of oil of 160 ° C., a cooking time of 8 minutes and a cooling temperature of 20 ° C. are set. These cooking conditions are set based on the evaluation result of the sensory test of the flavor of various foods after the ultra-high pressure processing step, for example. The cooking condition DB 132 stores each cooking condition information in association with the combination of the corresponding food identification information, the treatment pressure, and the treatment time.

  Returning to FIG. 6, the menu information receiving unit 111 receives menu information indicating a plurality of types of food included in the lunch, transmitted from the terminal device 11. Here, the menu information reception unit 111 transmits input screen information for displaying the menu information input screen on the terminal device 11. And the terminal device 11 will display a menu information input screen on a display part based on input screen information, if input screen information is received. The terminal device 11 transmits the input menu information to the condition determination device 1 when the input of the menu information by the user is completed. Then, when the condition determination device 1 receives the menu information transmitted from the terminal device 11, the menu information reception unit 111 receives the received menu information.

  The processing condition determining unit 112 refers to the processing condition information stored in the processing condition DB 131 and determines the processing condition based on the menu information received by the menu information receiving unit 111. The processing condition determination unit 112 performs processing corresponding to the shortest processing time in the allowable processing time corresponding to the processing condition information corresponding to the minimum processing pressure in the allowable processing pressure corresponding to the above-mentioned menu information or the menu information. Specify condition information.

  The cooking condition determination unit 113 refers to the cooking condition information stored in the cooking condition DB 132 to determine the cooking condition information corresponding to the optimal processing condition information.

  The condition information transmission unit 114 transmits processing condition information indicating the processing condition determined by the processing condition determination unit 112 to the extra-high pressure processing apparatus 2 via the network NT. Further, the condition information transmission unit 114 transmits the cooking process information determined by the cooking condition determination unit 113 to the cooking devices 41, 42, 43 via the network NT.

  Next, the condition determining process performed by the condition determining apparatus 1 according to the present embodiment will be described with reference to FIGS. 6 to 9. This condition determination process is started, for example, when an operator of the lunch box manufacturing factory turns on the power to the condition determination apparatus 1.

  First, the menu information receiving unit 111 receives menu information transmitted from the terminal device 11 by transmitting input screen information for causing the terminal device 11 to display the menu information input screen, as shown in FIG. Step S101). At this time, for example, a menu information input screen 11 a as shown in FIG. 9 is displayed on the display unit of the terminal device 11. The menu information input screen 11a includes a column N in which names of foods to be packed in a lunch box are displayed, a check box CB displayed beside the column N corresponding to each food name, and an input completion button EK. . Then, the operator specifies the food by, for example, placing the cursor on the check box CB corresponding to a plurality of types of food contained in the lunch to be manufactured and performing the click operation. The menu information includes food identification information for identifying the food designated on the menu information input screen 11a. Then, when the user completes the check operation on the check box CB and performs an operation to select the input completion button EK, the terminal apparatus 11 transmits the input menu information to the condition determination apparatus 1. When the condition determination device 1 receives the menu information transmitted from the terminal device 11, the menu information reception unit 111 receives the received menu information.

  Referring back to FIG. 8, next, the processing condition determination unit 112 refers to the processing condition information stored in the processing condition DB 131, and based on the menu information received by the menu information receiving unit 111, as described above. The processing conditions for applying the processing processing to the lunchbox are determined (step S102).

  Subsequently, the cooking condition determining unit 113 refers to the cooking condition information stored in the cooking condition DB 132 and determines the cooking condition corresponding to the optimum processing condition information (step S103).

  Thereafter, the condition information transmission unit 114 transmits the processing condition information determined by the processing condition determination unit 112 to the extra-high pressure processing apparatus 2 and the cooking process information determined by the cooking condition determination unit 113 as the cooking device 41, 42 and 43 (step S104).

  As described above, according to the lunch box manufacturing method according to the present embodiment, each of a plurality of types of cooked foods is packed together in one container in the container filling step, and then cooked in the sealing step. Seal containers filled with multiple types of food. Then, in the ultra-high pressure processing step, an ultra-high pressure equal to or higher than a preset pressure is indirectly applied to a plurality of types of food cooked from the outside of the sealed container. This makes it possible to inactivate or kill bacteria contained in each of a plurality of types of food packed in the lunch box in the ultra-high pressure processing step, thereby prolonging the storage period of the lunch box at room temperature or refrigerated. In addition, since the plurality of types of cooked foods are packed together and packed in a single container, the container is sealed, and super-high pressure is indirectly applied to the multiple types of food from the outside of the container, so the appearance of the lunch box is impaired. It is possible to enhance the commercial value as a lunch box.

  Moreover, in the extra-high pressure processing process according to the present embodiment, the pressure applied to a plurality of types of food packed in a lunchbox and the processing time have an effect of inactivating or killing bacteria in all the plurality of types of food The conditions are set including the minimum pressure and the minimum processing time. As a result, the pressure and processing time when the food is subjected to the ultra-high pressure processing can be reduced to the minimum necessary pressure and processing time. Therefore, it is possible to realize a lunch that can be stored for a long time under normal temperature or refrigeration while improving the economy and shortening the production time of the lunch.

  Furthermore, in the cooking process according to the present embodiment, the cooking conditions of each of a plurality of types of food stuffed into a lunchbox are determined based on the sterilization process conditions in the ultra-high pressure processing process. For example, the cooking conditions are determined based on the evaluation results of sensory evaluation of flavors of various foods after the ultra-high pressure processing step. Thereby, the flavor of each foodstuff packed in the lunch box can be made good even after the ultra-high pressure processing step.

  Although the embodiment of the present invention has been described above, the present invention is not limited to the configuration of the above-described embodiment. For example, the container C1 may be provided with three or less boxes, or may be provided with five or more boxes. Further, the shape of the plurality of boxes BX1, BX2, BX3, and BX4 included in the container C1 is not limited to a rectangular box shape, and may be, for example, a bottomed cylindrical shape, or a polygonal shape in plan view. It may be. Also, the container C1 may be in the form of a box without a partition inside.

  Although the embodiment has described an example in which the indirect pressurization type ultrahigh pressure processing apparatus 2 is used in the ultrahigh pressure processing process, the pressurization method of the ultrahigh pressure processing apparatus is not limited to this. For example, an ultra-high pressure processing apparatus of direct pressure type may be used.

  Further, the various functions of the condition determining apparatus 1 according to the present invention can be realized by using a normal computer system, not by a dedicated system. For example, in a computer connected to a network, a program for performing the above operation is stored in a non-transitory recording medium (CD-ROM (Compact Disc Read Only Memory) etc.) readable by the computer system. The condition determining apparatus 1 may be configured to execute the above-described processing by distributing it and installing the program in a computer system.

  Also, the method of providing the program to the computer is arbitrary. For example, the program may be uploaded to a bulletin board (BBS (Bulletin Board System)) of a communication line and distributed to a computer via the communication line. Then, the computer starts this program and executes it under the control of the OS (Operating System) like other applications. Thus, the computer functions as the condition determination device 1 that executes the above-described processing.

As mentioned above, although each embodiment and modification (including what was written in the description. The same is true hereinafter) of the present invention have been described, the present invention is not limited to these. The present invention includes a combination of the embodiments and modifications as appropriate, and a modification appropriately added thereto.

  The present invention is suitable for the manufacture of a box lunch utilizing ultra-high pressure processing.

1: Condition determination device, 2: Super high pressure processing device, 3: Sealing device, 11: Terminal device, 11a: Menu information input screen, 21: Barrel, 22: first lid, 23: second lid, 24: hydraulic pump, 25: pressure booster, 25a: piston, 26: pressure medium supply unit, 41, 42, 43: cooking device, 101: CPU, 102: main storage unit, 103: auxiliary storage unit, 106: communication unit , 109: bath, 111: menu information reception unit, 112: processing condition determination unit, 113: cooking condition determination unit, 114: condition information transmission unit, 131: processing condition DB, 132: cooking condition DB, 271, 272: valve 281, 282, 283: water pipe, ARE1: area, BX1, BX2, BX3, BX4: box, C1: container, CF: buttock, F1: film, NT: network, R1: cylinder chamber, S1, S2 S3, S4: space, W: water

Claims (7)

A cooking process for individually cooking each of the multiple types of food contained in the lunch box;
A container stuffing step of packing each of a plurality of cooked foods into one container;
A sealing step of sealing the container filled with the plurality of cooked foods;
An ultra-high pressure processing step of indirectly applying an ultra-high pressure equal to or higher than a preset pressure to the plurality of types of cooked foods from the outside of the sealed container,
How to make a bento. The processing conditions including the pressure applied to the plurality of kinds of cooked food and the treatment time which is a time for maintaining the pressure applied to the plurality of kinds of cooked food in the ultra-high pressure processing step, It is set to the conditions including the minimum pressure or the shortest processing time to obtain the effect of inactivating or killing bacteria in all kinds of foods.
The method for manufacturing a lunch according to claim 1. In the cooking step, the cooking conditions for each of the plurality of types of food are determined based on the sterilization processing conditions in the ultra-high pressure processing step.
The method for manufacturing a lunch according to claim 2. With several types of food cooked,
A container that seals the plurality of types of food in a state where each of the plurality of types of food is packed together inside;
The plurality of types of food products are indirectly sealed by the container in such a manner that an ultra-high pressure equal to or higher than a preset pressure is indirectly applied from the outside of the container.
Bento. Processing conditions of ultra-high pressure processing that applies an ultra-high pressure equal to or higher than a preset pressure from the outside of a sealed container after the plurality of types of food contained in the lunch box are packed, and the cooking conditions for each of the multiple types of food A condition determining device for determining
Processing condition information indicating an allowable processing pressure and an allowable processing time when the ultra-high pressure processing is performed on each of the plurality of types of food is stored in association with food type identification information for identifying each type of the plurality of types of food. Processing condition storage unit,
Cooking condition information indicating optimum cooking conditions corresponding to each combination of the food subjected to the ultra-high pressure processing, the processing pressure when performing the ultra-high pressure processing and the processing time when performing the ultra-high pressure processing, A cooking condition storage unit for storing the information in association with the combination;
A menu information receiving unit that receives menu information indicating a plurality of types of food contained in the lunch box,
With reference to the processing condition information stored in the processing condition storage unit, based on the menu information received by the menu information receiving unit, corresponding to the minimum processing pressure among the allowable processing pressures corresponding to the menu information A processing condition determination unit that determines processing condition information corresponding to the shortest processing time in the allowable processing time corresponding to the selected processing information or the menu information;
A cooking condition determining unit that determines cooking condition information corresponding to the determined processing condition information with reference to the cooking condition information stored in the cooking condition storage unit,
Condition determination device. Processing conditions of ultra-high pressure processing which applies super high pressure more than a preset pressure from the outside of a sealed container filled with multiple types of food contained in a lunch box and cooking conditions of each of the multiple types of food and Condition determination method for determining
Receiving menu information indicating a plurality of types of food contained in the lunch box;
The processing condition information indicating the allowable processing pressure and the allowable processing time for performing the ultra-high pressure processing on each of the plurality of types of food is stored in association with the food type identification information for identifying the type of each of the plurality of types of food Process condition information corresponding to the minimum process pressure in the allowable process pressure corresponding to the menu information, or the menu, based on the received menu information with reference to the process condition information stored in the process condition storage unit Determining processing condition information corresponding to the shortest processing time among the allowable processing times corresponding to the information;
The cooking condition information indicating the optimum cooking conditions respectively corresponding to the combination of the food to be subjected to the ultra high pressure processing and the processing pressure for performing the ultra high pressure processing and the processing time for performing the ultra high pressure processing; Determining the cooking condition information corresponding to the determined processing condition information with reference to the cooking condition information stored in the cooking condition storage unit stored in association with the combination.
How to determine the condition. Computer,
Menu information receiving unit for receiving menu information indicating a plurality of types of food contained in the lunch box,
The processing condition information indicating the allowable processing pressure and the allowable processing time for performing the ultra-high pressure processing on each of the plurality of types of food is stored in association with the food type identification information for identifying the type of each of the plurality of types of food With reference to the processing condition information stored in the processing condition storage unit, based on the menu information received by the menu information receiving unit, it corresponds to the minimum processing pressure among the allowable processing pressures corresponding to the menu information. A processing condition determining unit for determining processing condition information corresponding to the shortest processing time among the allowable processing times corresponding to the processing condition information or the menu information;
The cooking condition information indicating the optimum cooking conditions respectively corresponding to the combination of the food to be subjected to the ultra high pressure processing and the processing pressure for performing the ultra high pressure processing and the processing time for performing the ultra high pressure processing; A cooking condition determination unit which determines cooking condition information corresponding to the determined processing condition information with reference to the cooking condition information stored by the cooking condition storage unit stored in association with the combination,
Program to function as.

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