JP2020054285A - Lunch production method - Google Patents

Abstract

To provide a lunch production method capable of improving quality of lunch in both of sanitation property and taste property, and capable of supplying lunch with excellent quality in both of sanitation property and taste property even when a large amount of lunch is supplied.SOLUTION: A production method of lunch according to the disclosure comprises a first step S1, a second step S2, a third step S3, and a fourth step S4. The first step S1 is a step for cooking food materials F to a midway stage for reaching a desired cooked state. The second step S2 is a step for dishing the food materials F on lunch containers 10. The third step S3 is a step for continuously cooking the food materials F dished to the plurality of lunch containers 10 until reaching a desired cooked state. The fourth step S4 is a step for heat insulation of the food materials F to a preservation temperature T1 at which breeding of saprophyte can be suppressed.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing a meal, and more particularly, to a method for producing a meal that can improve the quality of the meal in terms of both hygiene and taste.

  Regarding the method of producing lunch, Patent Literature 1 discloses a method of cooking lunch, in which semi-cooked food is reheated by a microwave oven and the food is cooked to a final cooking state. In the method described in Patent Literature 1, the reheating is performed so that the food is completed just before the food arrives at the delivery destination when the food is delivered. Therefore, after the food is reheated, it is possible to prevent the food from cooling down before reaching the delivery destination.

JP-A-2002-80110

  However, in the method described in Patent Literature 1, reheating is performed in consideration of the time when the food arrives at the destination. Therefore, if the arrival is delayed, the food may cool down before reaching the delivery destination. In addition, if the time to depart for delivery is set earlier in consideration of the late arrival, the food may cool down before actually eating when it arrives on time. When the food cools, it becomes necessary to reheat it, and the reheating repeatedly reduces the taste of the food. It is not preferable from the viewpoint of hygiene that the food is left at room temperature for a long time after it has cooled.

  Further, in the method described in Patent Literature 1, since the food is reheated using a microwave oven, the number of foods that can be reheated immediately before reaching the delivery destination is limited. Therefore, when delivering large quantities of meals, it is technically difficult to reheat all food items just before arrival.

  The present invention has been made in view of the above-mentioned problems, and its object is to improve the quality of lunch in both hygiene and taste, and even when a large amount of lunch is provided, both hygiene and taste. It is an object of the present invention to provide a method for producing a meal that can supply a meal of excellent quality.

  The method for producing lunch disclosed in the present application includes a first step, a second step, a third step, and a fourth step. The first step is a step of heating and cooking the food material to a middle stage of reaching a desired cooking state. The said 2nd process is a process of laying the said foodstuff on a lunch container. The third step is a step of heating and cooking the foods spread on the plurality of lunch containers continuously until the desired cooking state is reached. The fourth step is a step of heating and keeping the food material at a storage temperature at which propagation of various bacteria can be suppressed.

  In the method for producing a meal disclosed in the present application, the second step includes disposing a frozen solid formed from boiled or stir-fried leaf vegetables, meat, noodles, mushrooms, and seafood in the lunch box. including.

In the method for producing lunch disclosed in the present application, the third step heats and cooks foods spread on the plurality of lunch containers in a state where the lid of the lunch container is opened using a steam convection oven. Including doing.

  The method for producing a lunch disclosed in the present application further includes a fifth step. In the fifth step, after the first step is completed, the food is cooled so as to be 20 ° C. or less within 30 minutes, or the food is cooled so as to be 10 ° C. or less within 60 minutes. This is the step of performing

  According to the method for producing a meal of the present invention, in the first step, the ingredients are heated and cooked to a middle stage to reach a desired cooking state, and in the second step, the ingredients are laid on the lunch container, and in the third step, Until a desired cooking state is reached, the foodstuffs spread on the plurality of lunch containers are continuously cooked, and in the fourth step, the foodstuffs are heated and kept at a storage temperature at which the propagation of various bacteria can be suppressed. Therefore, even if the time until the food is actually cooked after the food is cooked until the desired cooking state is reached, the food does not need to be reheated further, and the taste of the food is reduced by repeated heating and cooking. Can be prevented. In addition, it is possible to prevent foods that have been cooled from being left at room temperature for a long time, and to improve the quality of lunch in both hygiene and taste.

  Further, in the present invention, the foods spread on the plurality of lunch containers are cooked continuously. Compared to the case where foods spread on a plurality of lunch containers are cooked in batches at one time, it is possible to prevent uneven heating of the food materials due to the arrangement of the lunch containers inside the heater. Insufficient heating of food and overheating of food can be prevented. Therefore, even if the amount of lunch is large, the quality of lunch can be improved in both hygiene and taste.

  Also, since the food after heating is heated and kept at the storage temperature, when producing a large amount of meals, all the foods are not cooked at once but continuously, that is, even if cooked sequentially, It is possible to prevent foodstuffs cooked in an early order from cooling, and to prevent the taste of the foodstuffs from deteriorating due to repeated heating and cooking. Further, it is possible to prevent foods cooked in an early order from being left at room temperature for a long time. As described above, according to the present invention, even when a large amount of food is supplied, it is possible to supply food of excellent quality in both hygiene and taste.

It is a flowchart which shows the manufacturing method of the lunch which concerns on embodiment of this invention. (A) is a top view which shows the lunch in the 1st state in the middle of manufacture. (B) is a top view which shows the lunch in the 2nd state in the middle of manufacture. It is the schematic which shows the delivery vehicle which concerns on embodiment of this invention. (A) is a schematic diagram showing the delivery trolley concerning the embodiment of the present invention. (B) is a schematic diagram showing a tray according to the embodiment of the present invention.

  Hereinafter, an embodiment of a method for producing a lunch according to the present invention will be described in detail with reference to the accompanying drawings. Each embodiment described below is a preferred specific example for carrying out the present invention, and thus various technical limitations are made. However, the present invention is not limited to the particulars in the following description. Is not limited to this mode unless otherwise specified.

[Basic principle]
The basic principle of the present invention will be described with reference to FIG. FIG. 1 is a flowchart illustrating a method for producing a lunch according to an embodiment of the present invention. As shown in FIG. 1, the method for manufacturing a lunch according to the embodiment includes a first step S1, a second step S2, a third step S3, and a fourth step S4.

The first step S1 is a step of heating and cooking the food F to a middle stage to reach a desired cooking state. Food F is a food that requires heating during cooking. In the embodiment, the food F is a food serving as a side meal. The “desired cooking state” is, for example, a cooking state targeted by an administrator who manages cooking of the food F. In general, the manager heats the foodstuff F with the goal of an optimum cooking state for eating. Therefore, an example of a desired cooking state is a cooking state that is optimal for eating.

  The second step S2 is a step of laying the food F on the lunch container 10. The third step S3 is a step of heating and cooking the food F spread on the plurality of lunch containers 10 continuously until a desired cooking state is reached. The fourth step S4 is a step of heating and keeping the food F at a storage temperature T1 at which propagation of various bacteria can be suppressed. Examples of “miscellaneous bacteria” include food poisoning bacteria such as Salmonella, enterohemorrhagic Escherichia coli, and Vibrio parahaemolyticus. The storage temperature T1 is a temperature of 65 ° C. or higher in the embodiment. Preferably, the storage temperature T1 is a temperature of 65 ° C. or more and 75 ° C. or less.

  As described above with reference to FIG. 1, according to the method for manufacturing a lunch according to the embodiment, in the first step S <b> 1, the food F is heated and cooked to an intermediate stage to a desired cooking state, and the second step is performed. In S2, the food F is spread on the lunch container 10, and in the third step S3, the food F spread on the plurality of lunch containers 10 is continuously heated and cooked until a desired cooking state is reached. In step S4, the food F is heated and kept at the storage temperature T1 at which the propagation of various bacteria can be suppressed. Therefore, even if the time until the food F is actually heated after the food F is heated until the desired cooking state is reached, it is not necessary to further reheat the food F, and the taste of the food F is reduced by repeated heating. Can be prevented. In addition, it is possible to prevent the food F that has been cooled from being left at room temperature for a long time, and it is possible to improve the quality of lunch in both hygiene and taste.

  Further, in the embodiment, the food F spread on the plurality of lunch containers 10 is cooked continuously. Compared to the case where the food F spread on the plurality of lunch containers 10 is cooked in a batch manner, the heating of the food F becomes uneven due to the arrangement of the lunch containers 10 inside the heater. Can be prevented. Accordingly, insufficient heating of the food F and overheating of the food F can be prevented, and even when the amount of the meal is large, the quality of the meal can be improved in both hygiene and taste.

  In addition, since the food F after heating is heated and kept at the storage temperature T1, when producing a large amount of food, not all the food F is cooked at once but continuously, that is, cooked sequentially. In addition, it is possible to prevent the food F, which has been heated and cooked in an early order, from cooling, and to prevent the taste of the food F from being lowered by repeated heating and cooking. Further, it is possible to prevent the food F cooked in the early order from being left at room temperature for a long time. As described above, even if a large amount of food is served, excellent quality food can be supplied in both hygiene and taste.

[First Step S1]
Next, the first step S1 will be described in more detail with reference to FIGS. In the embodiment, the first step S1 to the fourth step S4 are performed for two days. Hereinafter, the first day of the two days is referred to as the previous day and the second day is referred to as the current day. The “same day” is the day on which the meal is delivered, and the “previous day” is the day before the day. On the day before, the first step S1 and the second step S2 are performed, and on the day, the third step S3 and the fourth step S4 are performed. That is, in the embodiment, the second step S2 is performed the day before the day when the third step S3 is performed.

  In the first step S1, for example, a steamed product, a grilled product, a stir-fry product, and a boiled product are heated and cooked as the food F to a desired cooking state. Note that the charging step S11 can be performed before the first step S1. In the preparation process S11, preparation of the foodstuff F can be performed as needed.

  Examples of “steamed foods” include steamed steamed pork and pork. Examples of "baked food" include grilled fish, hamburger steak, chicken teriyaki, and grilled meat. Examples of "boiled food" include boiled leafy vegetables such as boiled spinach, oden, boiled root vegetables, boiled mackerel, curry, and pasta. Examples of “fried foods” include Chinese fried Chinese bean and fried rice.

  As an example of the “intermediate stage”, for example, in the case of “chicken teriyaki”, the state where the surface of the chicken is browned but the fire does not reach the center is the intermediate stage. In the case of "oden", the state in which the ingredients are softened to some extent is an intermediate stage. In the case of "boiled leafy vegetables", the state in which the leafy vegetables are soft to the extent that they are not bulky is an intermediate stage. By shaping the leaf vegetables that have become soft to the extent that they are not bulky into a cube shape and freezing them, a frozen solid of boiled leaf vegetables can be produced. The frozen solid is an example of the food material F that has been cooked halfway through. Hereinafter, the frozen solid is referred to as “vegetable cube”. Similarly, frozen solids formed from boiled or stir-fried noodles such as meat and pasta, mushrooms, and seafood are also examples of the food material F that has been cooked to an intermediate stage.

[Rice rice R]
As shown in FIG. 1, the rice R is cooked in a rice cooking step S12 different from the first step S1 until a desired cooking state is reached. In the seventh step S7, the cooked rice R cooked in the cooked rice step S12 is placed in a cooked rice container different from the lunch container 10. In the rice cooking step S12, rice, which is a main raw material, may be mixed with, for example, cereals or wheat, and then cooked. The rice cooking process S12 can be performed on the day or the previous day. However, it is preferable that the rice cooking step S12 be performed on the day because the quality of lunch can be improved particularly in terms of taste. Further, the seventh step S7 can be performed on the day.

[Cool side dish G]
Cold side dishes G such as spaghetti salad, coleslaw, pickled vegetables, fruits and the like are prepared by the preparation step S14 and the cooking step S15, and are laid in the cold dish container in the eighth step S8. The cold side meal G is refrigerated until it is served. The preparation step S14 and the cooking step S15 can be performed on the previous day or on the same day. However, the preparation step S14 and the cooking step S15 are preferably performed the day before in terms of labor management. Further, the eighth step S8 can be performed on the day.

[Second step S2]
Next, the second step S2 will be described in more detail with reference to FIGS. FIG. 2A is a plan view showing the feeding in the first state during the manufacturing. FIG. 2B is a plan view showing the feeding in the second state during the manufacturing. In the second step S2, as shown in FIG. 2 (a), the food F is put on the lunch container 10. That is, in the first state shown in FIG. 2A, the food F such as the pasta 11, the shrimp 12, the vegetable cube 13, the stewed root vegetables 14, which is the food F cooked halfway, is stored in the lunch container 10. It is laid. In FIG. 2A, the pickles 15 are also laid on the lunch container 10.

The laying of the foodstuff F in the second step S2 can be performed in the work lane 21 as shown in FIG. The work lane 21 may be provided separately in an upstream area 21a and a downstream area 21b of a steam convection oven 20 described later, or may be provided independently of the steam convection oven 20 as a single lane. When the work lane 21 is divided into an upstream area 21a and a downstream area 21b, the second step S2 can be performed in the upstream area 21a. In both cases when the work lane 21 is divided into the upstream region 21a and the downstream region 21b and when the work lane 21 is provided as a single lane, in the second step S2, one lunch box 10 The food F is laid, and when one food F is laid, the lunch box 10 is sent to the downstream side and the next food F is laid.

[Fifth step S5]
After the end of the first step S1, the fifth step S5 can be performed promptly. In the fifth step S5, after the first step S1, the food F is cooled so as to be 20 ° C. or less within 30 minutes, or the food F is cooled so as to be 10 ° C. or less within 60 minutes. This is the step of performing In the fifth step S5, a cooler such as a vacuum cooler and a blast chiller can be used.

[Third Step S3]
Next, the third step S3 will be described in more detail with reference to FIGS. In the third step S3, the foods F spread on the plurality of lunch containers 10 are continuously heated and cooked until a desired cooking state is reached. In the embodiment, the steam convection oven 20 is used for heating and cooking the food F in the third step S3. The foods F spread on the plurality of lunch containers 10 are continuously cooked by the steam convection oven 20 in a state where the lid is not opened, that is, with the lid of the lunch container 10 opened. That is, in the third step S3, the food F shown in FIG. 2A is cooked by the steam convection oven 20. As a result, as shown in FIG. 2B, the vegetable cube 13 is thawed, and the stewed leafy vegetables 16 are generated.

[Frying process S13]
The frying step S13 can be performed in parallel with the third step S3. In the frying step S13, the frying P is created using the fryer 30. Examples of the fried food P include fried shrimp and fried chicken. The fried food P created in the fried food process S13 is put on the lunch container 10 in the sixth process S6 shown in FIG. The second state shown in FIG. 2B is a state in which the shrimp fry 17 serving as the fried food P is laid on the lunch container 10 as a result of the sixth step S6. The sixth step S6 can be performed in the downstream region 21b of the work lane 21.

[Fourth Step S4]
Next, with reference to FIGS. 1, 3, and 4, the fourth step S4 will be described in more detail. FIG. 3 is a schematic diagram illustrating a delivery vehicle according to the embodiment of the present invention. FIG. 4A is a schematic diagram illustrating a delivery cart according to the embodiment of the present invention. FIG. 4B is a schematic diagram illustrating a tray according to the embodiment of the present invention. In the fourth step S4, the food F is heated and kept at the storage temperature T1 at which the propagation of various bacteria can be suppressed.

  As described above, the storage temperature T1 is equal to or higher than 65 ° C. in the embodiment. When the storage temperature T1 is equal to or higher than 65 ° C., propagation of various bacteria can be effectively suppressed, and the quality of lunch can be effectively improved in terms of hygiene. Further, when the storage temperature T1 is 65 ° C. or higher, the food F can be eaten in a warm state without reheating with a microwave oven or the like. Further, the storage temperature T1 is preferably 75 ° C. or less. When the storage temperature T1 is 75 ° C. or lower, the cooking state of the foodstuff F can be prevented from deviating from a desired cooking state due to overheating, and the quality of the meal can be effectively improved in terms of taste. .

  In the embodiment, the lunch container 10 on which the food F and the fried food P are placed is stored in the heat storage 40. The heat storage 40 includes a heater (not shown) and heats and maintains the food F and the fried food P at a storage temperature T1. In addition, the heat storage 40 also stores cooked rice containers on which cooked rice R is placed. As shown in FIG. 3, the lunch container 10 and the cooked rice container stored in the insulated box 40 are loaded on the delivery vehicle 50 and transported to the delivery destination. Further, the cold side dishes G arranged in the cold food container are stored in the tray 70, loaded on the delivery vehicle 50, and transported to the delivery destination.

  As shown in FIG. 4A, the heat storage 40 and the tray 70 transported to the delivery destination are placed on a delivery cart 60 and transported to a predetermined installation space. The delivery cart 60 includes a base 61 on which a handle 62 is detachably attached. The delivery person moves the delivery cart 60 to the installation space, removes the handle 62 from the pedestal 61, and installs the pedestal 61 in the installation space.

  As shown in FIG. 4B, the tray 70 accommodates a cold food container 71, a plastic bag 72, an instant miso soup 73, a cup 74, and a chopstick 75. The user of the lunch takes out the bento container 10 and the cooked rice container from the warm storage box 40, and if necessary, removes the cold food container 71, the plastic bag 72, the instant miso soup 73, the cup 74, and the chopsticks 75 from the tray 70.

  As described above with reference to FIG. 2, according to the manufacturing method of the embodiment, in the second step S2, the vegetable cube 13, which is a frozen solid of the boiled leafy vegetables 16, is laid on the lunch container 10. including. A fixed amount of stewed leafy vegetables 16 can be easily spread on the lunch container 10 by disposing the stewed leafy vegetables 16 as the vegetable cube 13 on the lunch container 10. That is, when serving a certain amount of the stewed leafy vegetables 16 to the lunch container 10, the servings are mainly relied on the scale amount. It is difficult to put them on 10. In contrast, when the stewed leafy vegetables 16 are served as the vegetable cube 13, the stewed leafy vegetables 16 can be served based on the number, and even a non-skilled person can easily serve a certain amount of the stewed leafy vegetables 16. Can be attached. As a result, mechanization of the laying operation is facilitated, and reduction in manufacturing cost is also facilitated.

  In addition, not only the stewed leafy vegetables 16 but also, for example, stir-fried leafy vegetables, boiled or stir-fried meat, boiled or stir-fried noodles such as pasta, boiled or stir-fried mushrooms, boiled seafood, or seafood It is also preferable to process the stir-fried fish and shellfish such as sautees into frozen solids, and to apply the frozen solids to the lunch box 10. By disposing those frozen solids on the lunch container 10, dispensing can be performed not on the basis of the amount but on the basis of the number, and the same effect can be obtained.

  In addition, as described with reference to FIG. 1, according to the manufacturing method of the embodiment, the third step S <b> 3 uses the steam convection oven 20 to heat the food material F spread on the lunch box 10. Including. By using the steam convection oven 20, various types of foods F such as steamed, grilled, boiled, and stir-fried foods can be cooked in a delicious manner. Further, when a large amount of food F is cooked in a batch manner, uneven heating may occur depending on the position inside the heater. On the other hand, when cooking ingredients F in a continuous manner, all ingredients F can be heated under the same conditions, and a large amount of ingredients F can be heated uniformly. Therefore, insufficient heating and overheating can be prevented, and even when a large amount of food is supplied, food of excellent quality can be supplied in both taste and hygiene.

  Further, as described with reference to FIG. 1, according to the manufacturing method of the embodiment, the fifth step S5 is performed immediately after the first step S1 is completed. That is, after the first step S1, the food F is cooled so as to be 20 ° C. or less within 30 minutes, or the food F is cooled so as to be 10 ° C. or less within 60 minutes. Will be After the end of the first step S1, the food F is quickly cooled, so that the food F can be prevented from being left for a long time in a temperature range of 20 to 60 ° C., which is a temperature range in which various germs are easily propagated. In terms of quality, the quality of lunch can be effectively improved.

In particular, in the case of boiled food, the seasoning can be satisfactorily infiltrated into the food F by heating and cooking the food F to a halfway point to reach a desired cooking state and then rapidly cooling the food. Quality can be improved. Further, since seasoning can be sufficiently performed with a smaller amount of the seasoning, the amount of the seasoning used can be reduced, and the production cost can be reduced.

  Further, as described with reference to FIG. 1, according to the manufacturing method of the embodiment, since the food F is reheated in the third step S <b> 3, the second step of applying the food F to the lunch container 10. S2 can be performed the day before. Since the stuffing of the foodstuffs F can be performed the day before, it is easy to secure workers for the stuffing, and in the current situation where the labor shortage is serious, it is possible to provide concrete measures contributing to overcoming the labor shortage. .

  The embodiment of the invention has been described with reference to the drawings (FIGS. 1 to 4). However, the present invention is not limited to the above embodiment, and can be implemented in various modes without departing from the gist thereof.

F ... Foodstuff S1 ... First step S2 ... Second step S3 ... Third step S4 ... Fourth step S5 ... Fifth step T1 ... Storage temperature 10 ... Lunch container 13 ... Vegetable cube (frozen solids)
20… Steam convection oven

Claims (4)

A first step of heating and cooking the ingredients to a middle stage to reach a desired cooking state;
A second step of laying the ingredients in a lunch container,
A third step of continuously heating and cooking the ingredients spread on the plurality of lunch containers until the desired cooking state is reached;
And a fourth step of heating and keeping the food material at a storage temperature at which propagation of various bacteria can be suppressed.   2. The lunch according to claim 1, wherein the second step includes applying a frozen solid formed from boiled or stir-fried leaf vegetables, meat, noodles, mushrooms, and seafood to the lunch container. 3. Manufacturing method.   The said 3rd process includes heating and cooking the foodstuffs spread on said several lunch containers by the steam convection oven with the lid of the said lunch container opened with the lid opened. Item 3. The method for producing a lunch according to Item 2.   After the end of the first step, the food is cooled so as to be 20 ° C. or less within 30 minutes, or a fifth step of cooling the food so as to be 10 ° C. or less within 60 minutes. The method for producing a lunch according to any one of claims 1 to 3, comprising: