JP5992669B2 - Cooking method - Google Patents

Description

  The present invention relates to a catering method capable of serving food to a large number of people in facilities such as hospitals, nursing homes, nursing homes, schools, restaurants, and vehicles such as buses, trains, ships, and airplanes. The present invention relates to a method for serving a dish that does not require a cooking facility or cooking equipment, can provide dishes according to each person's preference easily and at low cost, and can serve freshly prepared dishes to each person. .

  Conventionally, meals in facilities such as hospitals, nursing homes, nursing homes, etc., are prepared by cooking food and serving as tableware. In such a conventional system, the staff in charge of cooking had to go to work early in the morning to prepare for breakfast. In addition, when the cooked food is kept warm or cooled and temporarily stored, the bacteria may grow if the temperature is not controlled sufficiently. Moreover, if the rice and miso soup are reheated at the time of cooking, the flavor of the rice and miso soup Inconveniences such as damage to the product and inability to warm up.

  Therefore, in order to solve such a problem, in the invention described in Patent Document 1, the cooked food is stored in a cooled state, the food is placed on a plurality of dishes and placed on a tray, and a serving tray for one person is placed. A predetermined number of serving trays are stored in a distribution car equipped with a heater for heating and cooking the tableware, the heater is turned on to heat the food, and the food is kept warm in a plurality of hollow structures each filled with warm rice and soup A plurality of baskets having functions are placed on predetermined positions of trays of each serving tray, and each serving vehicle is carried to take out each serving tray and serve it to each person.

In FIG. 6, the flow of the conventional layout method described in patent document 1 is shown. In the following description, terms with “” are portions corresponding to the respective steps in FIG. 6.
First, ingredients and seasonings are prepared in “preparation”, and the ingredients are separated and the seasonings are prepared in “season preparation” and “food preparation”.
The ingredients and seasonings are put in a pot, kettle, grill, etc., and “cooked” to make a large number of dishes at once and a set of dishes. After “cooking” is finished, remove the food from the pan, kettle, grill, etc., quickly cool it, and store it refrigerated or frozen until it is served. I do. On the other hand, used pots, pots, grills, etc. are turned to “washing”, and washing and sterilization operations are performed.

  Once the dishes have been arranged, the dishes are placed on the tray in place and “tray make-up” is performed to complete the serving tray for one person. Once the serving trays for the number of people have been created, the serving tray is “contained in the serving car” and “moved to the refrigerator”, and the food is “refrigerated / stored” together with the serving car. Then, at the next meal time, each dish contained in the car is heated to reheat the dishes, and rice and miso soup are separately placed in each food tray to serve each person. Do. After each person's meal is finished, the collection tray is “collected” and the dishes are “washed”.

Patent No. 4056127

However, the layout method described in Patent Document 1 still has the following problems.
(A) Since dishes for a large number of people are cooked at once, it is extremely difficult to provide each person with a variety of dishes.
(B) Since the cooked dish is served from the large pot on the tableware using the fonts, etc., the serving is likely to be uneven. In addition, it is difficult to arrange according to each person's planned nutrition.
(C) Since it is necessary to prepare a large number of dishes (including rice and miso soup) so that there is no shortage, a considerable amount of dishes are wasted after serving, raising the cost of cooking .

(D) Some cooks have to work early in the morning to make rice and miso soup for breakfast.
(E) Since it is necessary to put rice and miso soup on a tray and put it on a tray, it takes time and labor, and the serving to each person is delayed, and the food gets cold during that time.
(F) Since the dishes once made are refrigerated and reheated, the quality of the dishes such as the taste, appearance and texture of the dishes will be degraded.
(G) In order to refrigerate and reheat a cooked dish, energy for heating is required twice during cooking and reheating, and large energy is required to rapidly refrigerate the cooked dish. Is required and the energy cost is high.

(H) Because it is necessary to make a large amount of food at once, cooking facilities such as large kitchen facilities, large pans, rice cookers, grills, and large washing areas are required, which increases the cost of cooking facilities and equipment. It is a factor that pushes up.
(I) As the kitchen facilities, cooking facilities, and washing places become larger and the number of people entering and leaving the kitchen facilities increases, hygiene management becomes more difficult and the risk of food poisoning increases.
(J) The washing work requires washing the pots, kettles, grills, etc. after cooking, and washing the dishes after each person's meal twice, and washing heavy items such as large pots, kettles, grills, etc. Work is extremely burdensome.
The object of the present invention is to provide a method for serving dishes that can solve the above problems (a) to (j) by a simple method.

In order to achieve the object of the present invention, the invention according to claim 1 is characterized in that a dish is prepared on one or a plurality of tableware placed on a tray to make a serving tray for one person, and a predetermined number of the servings are prepared. In the method of serving a dish in which a tray is accommodated in a serving body and served to each person, heating means for heating each of the one or more of the tableware placed on a predetermined position of the tray, and attached to each of the trays The cooking information for each person is read from the storage medium storing the cooking information including the ingredients according to each person, the seasoning according to each person or the amount according to each person, the heating start time set in advance, the heating Equipped with a control means for controlling the heating means of each of the plurality of trays at time and heating temperature, the food according to each person, the food seasoned according to each person, each person corresponding to the amount or the individuals according to the Ingredients with seasonings are placed on one or more of the dishes for each dish to be cooked and placed on a predetermined position of the tray to make the serving tray for each person. Each tableware in the serving tray of each person is stored in a predetermined number in the serving body, the food in the serving tray stored in the serving body is cooled and stored, and the heating means is operated at a preset time. The cooking of each food is completed by the start time of the serving, and when the start time of the serving is reached, the serving tray is taken out from the serving body and the serving tray of each person is served to each corresponding person.
In order to serve freshly cooked dishes to each person, as described in claim 2, the heating start time of each tableware is such that cooking of all ingredients ends at the same time. May be set in advance by the timer.
In addition to the distribution car that has wheels and can be freely conveyed, the distribution body can be a distribution box that moves on a conveyor such as a belt conveyor, or a distribution box that is installed in a restaurant or the like.

Further, as described in claim 4 , the seasoning prepared in advance is stored in a container such as a laminate tube, and the necessary amount of seasoning is taken out from the container when the ingredients are placed. Good.

In a large-scale facility such as a hospital or school, as described in claim 4 , a catering point is provided at a plurality of locations such as a facility, and the catering body prepared at one location is arranged at the catering point by the catering start time. It is good to keep.
In the “dish” of the present invention, as described in claim 5 , rice, rice cakes, rice cakes such as moyuyu, miso soup, soup, soups such as soup, beverages such as milk, coffee, juice, etc. included. In order to cook rice, put rice and an appropriate amount of water in the tableware and cover it. For cooking soups, seasoning and ingredients and an appropriate amount of water are put on the tableware and covered. Place the beverage in the tableware (with a lid as appropriate). And these are made by the heating start time by the heating means.
Depending on the dish, stirring of ingredients and seasonings may be necessary during cooking. In such a dish, as described in claim 6 , vibration generating means may be provided at a position corresponding to the tableware arrangement position of the tray or the tableware arrangement of the arrangement body , and vibration may be appropriately applied. .

The present invention has the following effects.
(1) For the user, it is possible to cook ingredients for each tableware in the serving tray assigned to each person and complete cooking at the start of the serving, so freshly cooked dishes, freshly cooked rice, Freshly made soup can be provided to each person.
In addition, since the ingredients for one person are served on the tableware for one person, cooking is performed for each tableware, so it becomes easy to provide each person's dishes, and the amount and seasoning of the dishes depends on each person. Can be adjusted.
In addition, ingredients can be evenly arranged on one tableware without excess or deficiency, and a dish for each person according to each person's planned nutrition can be provided.
In addition, food is cooked from the ingredients in the tableware and served to each person as soon as cooking is complete, so it is difficult for bacteria to adhere and propagate, and you can eat sanitary and safe food. it can.

(2) It is possible to provide each dish provider with a dish prepared for each person at a low price, and the quality of food service can be greatly improved.
Also, since only the necessary amount of ingredients is placed on each person's tableware, cooking is not wasted. The same applies to rice and miso soup. Therefore, the cooking cost can be greatly reduced.
Furthermore, since there is almost no need to cook, the number of people in charge of cooking can be reduced. In addition, food such as rice, soup such as miso soup, serving food for cooking and dishwashing etc. Since all work can be completed during working hours, labor costs due to overtime work and overtime can be reduced.

  In addition, since there is no need to make a large amount of food at once, cooking facilities such as large kitchen facilities, large pans, rice cookers and grills, and large washing areas are not required, greatly increasing the facility and equipment costs. Can be reduced. Therefore, a space can be afforded and the space can be used effectively. Moreover, since it is only necessary to heat and cook the refrigerated ingredients, the energy cost can be greatly reduced.

In addition, there is almost no need to cook in kitchen facilities, and the number of people in charge of cooking can be reduced, making it difficult for bacteria to adhere to ingredients, and the attached bacteria are sterilized by heating during cooking, and cooking is complete As a result, the food is immediately distributed to each person, and the risk of food poisoning can be greatly reduced.
In addition, it is possible to complete the work of washing dishes, etc. in one time, and it is not necessary to wash large pots, kettles, grills, etc., so washing can be completed in a short time during work hours. The work burden on the occasion can be greatly reduced.

Preferred embodiments of the present invention will be described in detail with reference to the drawings.
FIG. 1 is a perspective view illustrating a schematic configuration according to an example of a tableware tray used in the serving method of the present invention.
The tableware tray 1 is made of a nonmagnetic resin and is known, for example, from Japanese Patent No. 4008336. The tableware tray 1 is a general inexpensive polyester resin, ABS resin, PP resin, PET resin, PBT resin, etc. that satisfies the minimum heat deformation temperature of about 120 ° C. in order to perform heat disinfection after use, Resins in which fibers such as glass are mixed with these resins can be used. The tableware tray 1 of the present embodiment is integrally formed with PBT resin. A desired coating is applied to the surface of the tableware tray 1.

The tableware tray 1 is used by being housed in each shelf portion 7 of a layout car 6 which is a layout body having a plurality of shelf portions 7 as shown in FIG. On the surface of the tableware tray 1, rib-shaped outer frames 2a, 2b, 2c, and 2d are formed at positions where predetermined tableware is placed in accordance with the size of the bottom of each tableware.
Tableware on which dishes are served has a magnetic member (not shown) that generates heat by energizing an induction heating coil. As shown in FIGS. 2 and 3, the induction heating coil 5 for performing IH heating is arranged on each shelf 7 of the distribution vehicle 6 at a position corresponding to the tableware on the tableware tray 1. .
The timing of energization ON / OFF of the induction heating coil 5, the heating temperature and the heating time by the induction heating coil 5 (hereinafter referred to as “cooking conditions”) are controlled by a control device (not shown) provided in the distribution vehicle 6. The

Input of cooking conditions to this control device can be performed by manual operation through a keyboard or interactive display. Of course, it is also possible to input the cooking conditions preset for each dish in each serving tray by storing them in a storage medium such as a memory card and reading the storage contents of the storage medium.
Each tableware tray 1 is provided with an IC tag for storing cooking conditions set in advance for each dish in each serving tray, and provided with reading means for reading the storage contents of the storing means on the serving vehicle 6 side. Then, the cooking conditions read from the IC tag may be input to the control device.
Note that the above-described ration wheel 6, tableware tray 1, and tableware are known, for example, in Japanese Patent Application Laid-Open Nos. 2004-159790 and 2011-78537.

Next, the arrangement method of the present invention using the tableware tray 1, the tableware, and the distribution vehicle 6 having the above configuration will be described with reference to FIG. In the following description, terms with “” are portions corresponding to the respective steps in FIG. 4. In this embodiment, the tableware placed on the tableware tray 1 is assumed to be rice bowl, soup bowl, main dish, side dish, and pickle dish.
The next day's breakfast will be prepared within the working hours of the previous day's cook.
First, in “Preparation”, the necessary amount of ingredients and seasonings are prepared. In the next “preparation of ingredients” and “seasoning preparation”, the ingredients are divided into the required number of people or seasonings are prepared.

Then, in “Food / Seasoning Assortment”, the ingredients, the seasoned ingredients, or the ingredients with seasonings are arranged on the tableware.
Specifically, the rice bowl is filled with a sharpened portion of rice and the amount of water required for cooking, and then covered. Put the ingredients and the required amount of water and miso into the soup bowl and cover it. The main dish is a dish that serves as a main dish, with meat and fish at the center, with vegetables added as appropriate. The dishes to be served on the main dish should be devised most carefully. Since cooking is mainly performed by fixing the main dish in a predetermined position on the tableware tray 1, boiled dishes such as boiled fish and simple heated dishes such as fried eggs are most easily cooked. However, it is possible to cook in a Meuniere style by putting butter on the fish and heating it, and by cooking the fish colored with a burner on the surface at a relatively high temperature, you can also cook a grilled fish style dish. is there.

In the side dish, put the vegetables and soup stock used as ingredients for the boiled food, and cover it.
As the seasoning and soup used for the dishes of the main dish and side dish, commercially available ones may be used, or those prepared and stored in large quantities in advance can be used.
The amount of food, such as rice, vegetables, ingredients, meat, and fish, to be placed on each tableware can be increased or decreased according to each person's request. The hardness of the rice can be adjusted by adjusting the amount of water according to each person's preference, and it is also possible to make rice cakes and cooked rice. The seasoning can also be adjusted according to each person's request. For example, patients with limited intake of salt can be served with a reduced amount of salt.
The above-mentioned arrangement of the ingredients can be changed for each serving tray according to each person's preference and the like, and each person's cuisine can be provided.

  The tableware on which the ingredients have been arranged according to the above procedure is placed on a predetermined position of the tableware tray 1 and “tray makeup” is performed. In this embodiment, the rice bowl is placed in the outer frame 2c of the tableware tray 1, the soup bowl is placed in the outer frame 2d, the main dish is placed in the outer frame 2a, and the side dish is placed in the outer frame 2b. . Pickled dishes that do not require cooking are placed between rice bowl and soup bowl. This “tray makeup” completes a serving tray for one person. This serving tray is made for the required number of people and accommodated in the serving vehicle 6. At this time, cooking conditions are input for each of the distribution vehicles 6.

  FIG. 5 is an example of cooking conditions required for each dish, and is a time chart of ON / OFF timing of energization to the induction heating coil 5 and heating temperature. The method for inputting the cooking conditions to the control device is as described above. In the example of FIG. 5, the energization ON / OFF timing and the heating temperature of the induction heating coil 5 for heating each tableware are set so that the rice is cooked and the main dishes, side dishes, and miso soup are completed at the same time.

The distribution vehicle 6 prepared by the above procedure is distributed to the distribution points provided for each distribution area in a facility such as a hospital or a school. In this embodiment, the distribution point is provided with a refrigeration room that can accommodate the required number of distribution vehicles 6, and by placing the distribution vehicle 6 in this refrigeration room, the food is “refrigerated / stored” until the next morning's distribution start time. I am doing so.
Up to here is the work content of the person in charge of cooking the previous day.

When the next morning's serving start time approaches, energization of the induction heating coil is started at the timing shown in FIG. 5 according to the cooking conditions input to the control device, and “cooking” of the ingredients in each tableware is started. At this time, for example, the operation of the refrigerator compartment may be stopped according to the season and the outside air temperature, or at the timing when the cooking of the first food is started, or the operation mode of the refrigerator compartment May be switched from low temperature refrigeration to medium temperature refrigeration or high temperature refrigeration.
In this embodiment, cooking of all dishes is set to be completed at the same time at the start time of the meal. For example, in rice, after the induction heating coil is turned on, heating is performed in order of high temperature, medium temperature, and low temperature so that no spilling occurs, and after a certain period of time after the induction heating coil is turned off, the cooking start time The cooking (cooking) is completed.
In addition, in the side dish, the cooking is completed at the start time of the cooking after cooling for a certain time after the heating coil is turned off.
At the start time of the arrangement, the person in charge of the arrangement takes out the arrangement car from the arrangement point, takes out the arrangement tray from the arrangement car, and “distributes” each person.
Thereby, the user can eat freshly cooked rice, freshly made soup and other cooked dishes.
After each person's meal is finished, the collection tray is “collected” and the dishes are “washed”.

Although a preferred embodiment of the present invention has been described, the present invention is not limited to the above-described embodiment.
For example, in the above description, the food cart is stored in a refrigerator by placing it in the refrigerator. However, the food is prepared using a food cart equipped with a refrigeration function as described in Japanese Patent Application Laid-Open No. 2004-159790. Refrigerated storage may be performed.

Further, in the above description, a movable arrangement car has been described as an example of the arrangement body. However, like a distribution box that is installed in a canteen or moved on a conveyor, It may be in the form.
In addition, by providing the vibration generating means at a position corresponding to the position of the tableware 7 on the rack 6 or the tableware tray 1, the tableware can be appropriately vibrated according to preset cooking conditions. The ingredients and seasonings in the tableware can be agitated.
Furthermore, in the present invention, it is also possible to provide a cold dish having a certain temperature or lower, such as cold soup or cold tea fumigation. In this case, cooking is performed in the manner of the above-mentioned side dish. That is, the ON / OFF timing of the heating means is set in advance so that the food cools to a certain temperature by the start time of the serving, and after the food is cooked, the food is cooled to a certain temperature in the refrigerator or the refrigerator. To do so.
In addition, in the present invention, it is possible to distribute freshly cooked dishes to each person by completing the cooking of all ingredients at the start time of cooking, but part or all of the ingredients before the start time of cooking It is possible to complete cooking and serve each person as it is at the start time of cooking, or to reheat it to each person by the start time of the distribution, and such a distribution method is also within the technical scope of the present invention. This is a category.

It is a perspective view explaining the schematic structure concerning an example of the tableware tray used for the layout method of this invention. It is a perspective view which shows the allocation vehicle and tableware tray in which a tableware tray is accommodated. It is a top view explaining arrangement | positioning of an induction heating coil. It is a flowchart explaining the process to the layout by the layout method of this invention. It is a figure which shows an example of the cooking conditions input into the control apparatus of a layout vehicle. It is a flowchart explaining the process to the layout by the conventional layout method.

1 Tableware trays 2a to 2d Rib 5 Induction heating coil 6 Serving car 7 Shelf

Claims (6)

In the method of serving dishes in which dishes are prepared on one or a plurality of dishes placed on a tray to make a serving tray with a dish for one person, a predetermined number of the serving trays are accommodated in a serving body and served to each person,
Heating means for heating each of the one or a plurality of the tableware placed in a predetermined position of the tray, foods attached to each of the trays, food according to each person, seasoning according to each person, or according to each person The cooking information for each person is read from a storage medium that stores cooking information including a predetermined amount, and the heating means of each of the plurality of trays is controlled at a preset heating start time, heating time, and heating temperature. And equipped with a control means to the arrangement body,
One or more foods according to each person, foods seasoned according to each person, foods with amounts according to each person or seasonings according to each person, for each dish to be cooked Of the tableware and placed on a predetermined position of the tray to make the serving tray for each person,
A predetermined number of the serving trays are accommodated in the serving body,
Refrigerated storage of the food in the serving tray housed in the serving body,
Operate the heating means at a preset time to complete the cooking of the ingredients for each tableware in the serving tray of each person by the serving start time,
When the serving start time is reached, take out the serving tray from the serving body, and serve each person's serving tray to the corresponding person,
A cooking method featuring dishes. The cooking method according to claim 1, wherein the cooking start time of each tableware is set in advance so that cooking of the ingredients in all of the tableware is completed at the same time. The cooking method according to claim 1 or 2, wherein the seasoning prepared in advance is stored in a container, and a necessary amount is taken out from the container and attached to the ingredients of each tableware. The dish according to any one of claims 1 to 3, wherein a serving point is provided at a plurality of places such as a facility, and the serving body prepared at one place is placed at the serving point by a serving start time. How to serve. The dishes include rice, soups or beverages. In the rices, the tableware is filled with rice and an appropriate amount of water, and in the soups, the tableware contains seasonings and ingredients. An appropriate amount of water is put on the lid, and in the beverage, the beverage is put into the tableware, and these are made by the heating by the heating means by the start time of the serving. How to serve a dish of crab. The vibration generating means is provided at a position corresponding to the tableware arrangement position of the tray or the tableware arrangement of the tray, and the ingredients or seasonings in the tableware are agitated by appropriately applying vibrations. The cooking method of the dish in any one of -5.

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