JP6653853B2 - Lunch manufacturing method, condition determining device, condition determining method, and program - Google Patents

Description

The present invention, lunch manufacturing method, conditions determining device, on a condition determining method and program.

  A phenomenon is known in which bacteria such as Escherichia coli and Staphylococcus aureus existing in food are inactivated or killed by keeping the food under an ultra-high pressure of several thousand atmospheres (several hundred MPa). Utilizing this phenomenon, a technique has been proposed in which a container-packed cooked food is subjected to an ultra-high pressure processing to preserve the cooked food for a long time without adding a preservative (see, for example, Patent Document 1). . This patent document 1 describes a technique in which one kind of food is put into a plastic film bag and then subjected to ultra-high pressure processing to inactivate or kill bacteria contained in the food.

JP 2003-61632 A

  By the way, there is a demand for extending the storage period of a bento at room temperature or refrigeration by performing ultra-high pressure processing on a bento packed with a plurality of types of foods in one container. However, when trying to apply the technology described in Patent Literature 1 to a lunch box, each food packed in the lunch box is individually put into a plus-tip film bag, subjected to an ultra-high pressure processing, and then the foods are packed. It is necessary to pack in one container as it is in a bag. In this case, the appearance as a lunch box is poor, and the purchaser of the lunch box needs to individually take out each food from the plastic bag, and the commercial value may be extremely low.

The present invention has been made in view of the above circumstances, provide a room temperature or a method lunch manufacturing storage period is long and can achieve high lunch commercial value of refrigerated, condition determination device, condition determining method and program The purpose is to do.

In order to achieve the above object, a method for manufacturing a lunch box according to the present invention comprises:
A menu information receiving step of receiving menu information indicating a plurality of types of foods included in the lunch box,
Indirectly applying an ultra-high pressure of 200 MPa or more to the plurality of types of food from the outside of the container by applying an ultra-high pressure of 200 MPa or more to the container in which the plurality of types of food is sealed in a direction in which the container is compressed. A processing condition storage unit that stores processing condition information indicating an allowable processing pressure and an allowable processing time when performing the ultrahigh-pressure processing to be added to the food type identification information that identifies the type of each of the plurality of types of food. With reference to the stored processing condition information, based on the received menu information, the processing condition information corresponding to the minimum processing pressure among the allowable processing pressures corresponding to the menu information or the permission corresponding to the menu information. A processing condition determining step of determining processing condition information corresponding to the shortest processing time in the processing time,
Cooking conditions information indicating the optimum cooking conditions corresponding to each of the combination of the food to be subjected to the ultra-high pressure processing and the processing pressure when performing the ultra-high pressure processing and the processing time when performing the ultra-high pressure processing, A cooking condition determining step of determining cooking condition information corresponding to the determined processing condition information by referring to the cooking condition information stored by the cooking condition storage unit storing the combination in association with the combination;
A cooking process to cook separately based on each the plurality of types of food contained in the lunch the cooking condition information,
A container filling process to pack into a single container together each cooked the plurality of types of foods,
A sealing step of sealing a container packed with the plurality of types of cooked foods,
An ultra-high pressure of 200 MPa or more is indirectly applied to the plurality of types of cooked food from outside the container by applying an ultra-high pressure of 200 MPa or more to the sealed container in a direction of compressing the container. A high-pressure processing step,
In the ultra-high pressure processing step, the processing conditions including a pressure applied to the plurality of types of cooked food and a processing time that is a time for maintaining a state in which pressure is applied to the plurality of types of cooked food, The conditions are set to include a minimum pressure or a minimum processing time at which an effect of inactivating or killing bacteria can be obtained in all kinds of foods.

According to the present invention, in the container packing step, each of the plurality of types of cooked foods is collectively packed into one container, and then in the sealing step, the container filled with the plurality of types of cooked foods is sealed. Then, in the ultra-high pressure processing step, a plurality of foods cooked from the outside of the container are subjected to an ultra-high pressure of 200 MPa or more by applying an ultra-high pressure of 200 MPa or more to the sealed container in a direction of compressing the container. Is added indirectly. Further, in the ultra-high pressure processing step, a plurality of types of processing conditions including a pressure applied to a plurality of types of cooked foods and a processing time that is a time for maintaining a state in which pressure is applied to a plurality of types of cooked foods, Are set to conditions including the minimum pressure or the shortest processing time at which the effect of inactivating or killing bacteria can be obtained in all of the foods. Accordingly, in the ultrahigh-pressure processing step, the bacteria contained in each of the plurality of types of food packed in the lunch box can be inactivated or killed, so that the storage period of the lunch box at normal temperature or refrigeration can be extended. In addition, since a plurality of types of cooked foods are put together into one container, the container is sealed, and ultra-high pressure is indirectly applied to the plurality of types of foods from the outside of the container. The value of the product as a lunch box can be increased.

It is a schematic diagram showing a lunch box manufacturing method concerning an embodiment of the invention. It is a perspective view showing an example of a container concerning an embodiment. FIG. 3A is a diagram illustrating an example of an ultra-high pressure processing apparatus according to an embodiment, FIG. 3A is a diagram illustrating a state of loading a container, FIG. 3B is a diagram illustrating a state of performing an ultra-high pressure processing, and FIG. FIG. 4 is a view showing a state in which a container is discharged. It is a figure which shows an example of the inactivation / killing evaluation result of the bacteria with respect to each combination of the kind of foodstuffs and the processing conditions in ultra-high pressure processing which concern on embodiment. It is a figure which shows an example of the result of the inactivation / killing evaluation of bacteria, and the sensory test with respect to each combination of the kind of foodstuffs and the processing conditions in ultra-high pressure processing which concerns on an Example. FIG. 2 is a block diagram illustrating a configuration of a condition determination device according to the 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. 9 is a flowchart illustrating an example of a flow of a condition determination process according to the embodiment. It is a figure showing an example of the menu information input screen displayed on the display of the terminal device concerning an embodiment.

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

  In the lunch box manufacturing method according to the present embodiment, after each of a plurality of types of foods contained in the lunch box is individually cooked, the plurality of types of cooked foods are collectively packed into one container. Then, after sealing the container filled with the plurality of types of cooked foods, using an ultra-high pressure processing device, the pressure of the plurality of types of foods cooked from the outside of the sealed container is equal to or higher than a preset pressure. Is applied indirectly. In the present specification, the term "lunch box" refers to, for example, "a staple food or a staple food and a side meal packed in a container or a package or an appliance as defined in the" hygiene norms of lunch and prepared foods "so that the food can be consumed as it is. "Lunches such as curtain lunches, rice balls, blisters, inazuri, other similar forms, station lunches, catered lunches, etc."

  As shown in FIG. 1, for example, the lunch box manufacturing method according to the present embodiment includes a cooking device 41, 42, 43 that cooks each of a plurality of types of food, and a container C1 in which a plurality of types of cooked foods are packed. This is performed at a lunch box manufacturing plant in which a sealing device 3 for sealing and an ultra-high pressure processing device 2 for performing ultra-high pressure processing on the sealed container C1 are installed. The lunch box manufacturing plant further includes a condition determining device 1 that determines processing conditions of the high-pressure processing and cooking conditions of each of a plurality of types of foods, and a terminal device 11 that can communicate with the condition determining device 1. ing.

  In the lunch box manufacturing method according to the present embodiment, first, a cooking step in which a plurality of types of foods to be packed in a lunch box are individually cooked by the cooking devices 41, 42, and 43 is performed. The cooking devices 41, 42, and 43 are, for example, a fryer for cooking fried food such as fried chicken, a kneader for kneading a food ingredient and a seasoning, a grill cooker for heating and cooking fish, and cooking rice. Rice cookers to be raised. Some of the cooking devices 41, 42, and 43 include a so-called vacuum cooling unit that throws food into the chamber and increases the degree of vacuum in the chamber to evaporate moisture in the food to cool the food. Each of the cooking devices 41, 42, and 43 executes cooking of the food based on the cooking condition indicated by the cooking condition information transmitted from the condition determining device 1. For example, when the cooking device 41 is a fryer that cooks fried chicken, when raw chicken meat that has been seasoned and dusted is introduced, the raw chicken meat is cooked in accordance with the oil temperature and cooking time indicated by the cooking condition information.

  Next, a container packing process is performed in which various foods cooked by the cooking devices 41, 42, and 43 are collectively packed in one container C1 (see an arrow AR1 in FIG. 1). The container C1 is, for example, as shown in FIG. 2, a plurality of boxes BX1, BX2, BX3, and BX4 each having a rectangular box shape and one surface opened, and peripheral portions of open portions of the boxes BX1, BX2, BX3, and BX4. And a flange portion CF continuous with. The container C1 is formed by attaching a film F1 from the side opposite to the plurality of boxes BX1, BX2, BX3, and BX4 in the flange CF, thereby forming a space S1 inside each of the plurality of boxes BX1, BX2, BX3, and BX4. S2, S3, S4 can be sealed. The container C1 and the film F1 are formed of a member including a layer of a resin material having low oxygen permeability, for example.

  Returning to FIG. 1, when a plurality of types of foods are packed in the container C1, the container C1 is put into the sealing device 3 (see an arrow AR2 in FIG. 1). In the sealing device 3, a sealing step of sealing a container C1 filled with a plurality of types of foods cooked by the cooking devices 41, 42, and 43 with a film F1 is performed. Specifically, the sealing device 3 is configured so that the space F1, S2, S3, and S4 in the container C1 in which various foods are stored is filled with a gas such as nitrogen or carbon dioxide, and the film F1 is closed by the flange portion of the container C1. The container C1 is sealed by sticking to the CF.

  Subsequently, a lunch box in which a plurality of types of foods are stored in the container C1 and sealed with the film F1 is put into the ultrahigh-pressure processing apparatus 2 (see arrow AR3 in FIG. 1). Then, in the ultrahigh-pressure processing apparatus 2, an ultrahigh-pressure processing step of performing ultrahigh-pressure processing on the lunch box is performed. Thereby, bacteria contained in various foods packed in the lunch box can be inactivated or killed, and the storage period of the lunch box at room temperature or refrigerated can be extended.

  The ultrahigh-pressure processing apparatus 2 is an apparatus of an indirect pressurization method as shown in FIG. 3A, for example, and includes a hydraulic pump 24, a pressure intensifier 25 for increasing 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 as a pressure medium, and is connected to the barrel 21 through water pipes 282 and 283. The pressure intensifier 25 is connected to the water pipe 283 via the water pipe 281. A valve 272 for sealing the pressure medium is inserted in each of the water pipes 282. The ultrahigh pressure processing apparatus 2 opens the valve 272 to open the valve 272 from the pressure medium supply unit 26 through the water supply pipes 282 and 283 when the lunch is inserted into the region ARE1 in the barrel 21 and the ultrahigh pressure processing is performed on the lunch. Is supplied to the region ARE1 and the water supply 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 and 283 are filled with water. On the other hand, when the lunch is taken out of the barrel 21 after the ultra-high pressure processing is performed on the lunch, the ultra-high pressure processing apparatus 2 opens the valve 272 and pushes the water in the barrel 21 through the water supply pipes 282 and 283. The medium is supplied to the medium supply unit 26. The hydraulic pump 24 drives the piston 25a by pressing oil into the cylinder chamber R1 of the pressure intensifier 25. The pressure intensifier 25 is connected to the water pipe 281, and as described above, the driving force of the piston 25 a is filled with water in the region ARE <b> 1 in the barrel 21 and the water pipes 281, 283, and the water pipes 281, 283. It transmits to the water filled in the barrel 21.

  In the ultra-high pressure processing using the ultra-high pressure processing device 2, first, the container C1 is put into the barrel 21 of the ultra-high pressure processing device 2 with the first lid 22 of the barrel 21 opened. Next, as shown in FIG. 3B, the ultrahigh-pressure processing apparatus 2 opens the valve 271 and closes the valve 272 in a state where the first lid 22 is closed, from the pressure medium supply unit 26 while the valve 272 is closed. Water is supplied to the area ARE1 in the barrel 21 through the water pipes 281 and 283. Thus, the region ARE1 in the barrel 21 is filled with the water W.

  Subsequently, the ultrahigh-pressure processing device 2 drives the piston 25a by pressing oil from the hydraulic pump 24 into the cylinder chamber R1 of the pressure intensifier 25 (see the arrow AR20 in FIG. 3B). Thereby, an ultra-high pressure is applied to the plurality of types of food of the lunch box arranged in the area ARE1 in the barrel 21 from outside the container C1 via water. Here, based on the processing conditions indicated by the processing condition information transmitted from the condition determining device 1, the ultrahigh-pressure processing device 2 is configured to apply a pressure exceeding a preset pressure to a plurality of types of food from outside the lunch box container C <b> 1. High pressure is applied indirectly. Note that the preset pressure is, for example, 200 MPa.

  After that, the ultrahigh-pressure processing apparatus 2 stops the pressure intensifier 25, then closes the valve 271 and opens the valve 272, and supplies water present in the area ARE <b> 1 in the barrel 21 through the water supply pipes 282 and 283. It is collected by the pressure medium supply unit 26. Then, as shown in FIG. 3C, when the second lid 23 is opened, the lunch can be taken out of the barrel 21 (see the arrow AR4 in FIG. 3C). The bento taken out of the barrel 21 is delivered to various stores such as a convenience store and a supermarket.

  In addition, the worker of the lunch box manufacturing factory inputs menu information indicating a plurality of types of foods to be packed in the box box to the condition determination device 1 via the terminal device 11 before starting the manufacture of the packed box. Then, based on the menu information, the condition determination device 1 performs the pressure applied to the plurality of types of food packed in the lunch box and the pressure applied to the plurality of types of food in the ultra-high pressure processing process performed by the ultra-high pressure processing device 2. And a processing time that is a time for maintaining the state to which is added. Here, the condition determination device 1 determines a processing condition under which an effect of inactivating or killing bacteria is obtained in all of a plurality of types of foods packed in a lunch box.

  By the way, the pressure at which the effect of inactivating or killing bacteria and the processing time vary depending on the type of food. For example, foods cooked by heating, such as fried or sweet and sour pork, are heated and cooked at a high temperature, so that the number of bacteria contained in the foods is relatively small due to the high-temperature sterilization effect during cooking. Therefore, such foods may have a relatively low pressure at the time of performing the above-mentioned ultrahigh-pressure processing, and a relatively short processing time. On the other hand, foods that have not been cooked, such as salads containing raw marine products, have a relatively large number of bacteria in the foods. Therefore, such foods have a relatively high pressure and a relatively long processing time when the above-mentioned ultrahigh-pressure processing is performed. That is, the pressure and the processing time required for performing the ultra-high pressure processing differ depending on the type of food. For this reason, the pressure and processing time required for performing the ultra-high pressure processing differ depending on the type of food packed in the lunch box. Specifically, in the case of foods that are all cooked without including foods that have not been cooked in the lunch box, the pressure required when applying ultra-high pressure processing is relatively low, and the processing time required is also low. It can be relatively short. On the other hand, if the lunch contains food that has not been cooked, the pressure required when applying ultra-high pressure processing to obtain the effect of inactivating or killing bacteria in the food is relatively high, The processing time is also relatively long.

  In addition, in the case where the food is subjected to an ultra-high pressure processing, it is not preferable to apply an unnecessarily high pressure or maintain the ultra high pressure for an unnecessarily long time from the viewpoint of economy or shortening the manufacturing time. Therefore, in the lunch box manufacturing method according to the present embodiment, the pressure and the processing time applied to the food when performing the ultra-high pressure processing are set to the minimum pressure and the minimum processing time at which the effect of inactivating or killing the bacteria is obtained. You. Then, even if the food is the same, the pressure and the processing time at the time of performing the ultra-high pressure processing differ depending on the type of the food packed together in the lunch box.

  For example, FIG. 4 shows an example of the results of evaluating the inactivation / killing of bacteria after the ultrahigh-pressure processing when the processing conditions during the ultrahigh-pressure processing are changed for each of a plurality of types of foods. Here, “○” indicates that many of the bacteria contained in the food are inactivated or dead, and the number of bacteria contained in the food can be evaluated as being equal to or less than a predetermined reference value. On the other hand, “x” indicates that bacteria that have not been inactivated or killed remain in the food, and the number of bacteria exceeds a preset reference value. P1, P2, and P3 indicate the pressure applied to the food during the ultrahigh-pressure processing, and their heights have a relationship of P1 <P2 <P3. Further, T1, T2, and T3 indicate processing times, which are times during which the food is maintained under a pressure during the ultra-high-pressure processing, and the lengths have a relationship of T1 <T2 <T3. For example, when foods B, C, and D are packed in a lunch together with food A, the processing conditions of the ultra-high pressure processing are pressure P3 and processing time T3 (see CON1 in FIG. 4). In addition, when only foods B and C are packed in the lunch together with food A, the processing conditions of the ultra-high pressure processing are pressure P2 and processing time T3 (see CON2 in FIG. 4). Furthermore, when foods B and E are packed together with food A, the processing conditions of the ultrahigh pressure processing are pressure P1 and processing time T3 (see CON3 in FIG. 4). As described above, even when the food A is the same, the pressure and the processing time when the ultrahigh-pressure processing is performed are different depending on the type of the food packed together in the lunch box.

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

  In addition, it is known that when a food is subjected to an ultra-high pressure processing, physical conversion such as gelatinization of an aqueous suspension of starch contained in the food and denaturation of a protein contained in the food occurs. Specifically, gelation of milk proteins such as α-lactoglobulin and β-lactoglobulin, egg proteins, fish meat proteins, sol-gel transition of ovalbumin, solid-liquid phase of cocoa butter, soybean oil, palm oil, etc. Physical property conversion such as transition. For this reason, when the food is subjected to the ultrahigh-pressure processing as described above, the flavor of the food may be changed due to a change in the properties 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 conversion of the physical properties of the food when cooking the food.

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

  Here, as examples, "dashi rolled egg", "white rice", "white rice added with 1 wt% of sugar", "white rice added with 1 wt% of trehalose", "chicken teriyaki", "chicken teriyaki" Bacterial inactivation / killing for the case where 1 wt% of sugar was added to baking and the case where 4 wt% of trehalose was added to chicken teriyaki when the pressure at the time of applying the ultra-high pressure processing was changed. FIG. 5 shows the results of evaluations and sensory tests on appearance, aroma, taste, and texture. Here, “white rice” includes raw rice, a first additive containing brewed vinegar, isomerized liquid sugar, salt and kelp soup, a vegetable-derived rice cooking oil, reduced starch syrup, brewed vinegar, salt and sourness. The first additive, the rice cooking oil and the second additive are added such that the weight ratio with the second additive containing the ingredients is 92: 0.73: 0.55: 1.4. It was adopted. The “chicken teriyaki” includes chicken thigh meat, soy sauce, fish sauce, sake, and a third additive containing anhydrous sodium acetate as a main component in a weight ratio of 112: 1.74: 3. .48: 3.48 to which the third additive was added was adopted. The third additive contains, in addition to anhydrous sodium acetate, sodium fumarate, glycine, sodium L-glutamate, higher fatty acids, sodium starch octenylsuccinate, and glycerin fatty acid ester.

  In FIG. 5, "Bacteria" indicates the results of the evaluation of inactivation / killing of bacteria. In the evaluation of bacterial inactivation / killing, the relationship between the elapsed time after ultrahigh-pressure processing under a plurality of types of processing conditions and the type and number of generated bacteria was examined. “Score” in the column of “Bacteria” in FIG. 5 corresponds to the longest number of days that satisfy the evaluation criteria set in advance after the ultrahigh-pressure processing. For example, assuming that the score in the “Bacteria” column is “N” (N is a positive integer), after subjecting the food to be inspected to ultrahigh pressure processing, the food to be inspected is evaluated until the Nth day. This satisfies the criterion, and indicates that the food to be inspected no longer satisfies the evaluation criterion after N + 1 days. Here, the evaluation criteria were that the number of general viable bacteria existing per preset reference volume was less than 100,000 and that the numbers of Escherichia coli and Staphylococcus aureus were at a negative level. In addition, “Evaluation” in the “Bacteria” column in FIG. 5 is evaluated as passing (“O”) if the “Score” in the “Bacteria” column is 7 or more, and unsatisfactory if the score is 6 or less. It is evaluated as passing ("x"). That is, when the state of satisfying the evaluation criteria has been continued for 7 days or more after the food to be inspected is subjected to the ultra-high pressure processing, it is evaluated as “○”.

  In FIG. 5, “sensory” indicates a result obtained by performing a sensory test on the food to be inspected from the viewpoint of appearance (color, gloss, etc.), aroma, taste, and texture (hardness, stickiness, etc.). Show. The sensory test was performed by a plurality of inspectors evaluating each of the viewpoints of appearance, fragrance, taste, and texture in five steps. Then, the average value of the evaluation values performed on the appearance, aroma, taste, and texture by each of the plurality of inspectors was calculated, and a total score was calculated based on the calculated average values. “Score” in the column of “Sensory” in FIG. 5 describes the total score when the sensory test is performed on the food to be inspected. For example, the average value of the evaluation value of the appearance of the food to be inspected is “5”, the average value of the evaluation value of the fragrance is “4”, the average value of the evaluation value of the taste is “5”, and the texture is It is assumed that the average value of the evaluation values is “4”. In this case, the total score of the sensory test of the food to be tested is “4.5”. The “evaluation” in the “sensuality” column in FIG. 5 is evaluated as good (“○”) if the “point” in the “sensuality” column is larger than 4.5 points, and 4 points or more. If the score is 5 or less, it is evaluated as slightly good (“Δ”), and if it is less than 4 points, it is evaluated as poor (“x”).

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

  For example, it is supposed that "white rice with 1% by weight of sugar added to sugar" and "chicken teriyaki with 1% by weight of sugar added" are packed together in a lunch box together with "boiled egg". In this case, based on the evaluation results of the bacteria test and the sensory test, the optimum processing conditions in 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 “rice rice with 1% by weight of trehalose added” together with “dashi rolled egg” is packed together in a lunch box. In this case, based on the evaluation results of the bacteria test and the sensory test, the optimum processing conditions in the ultrahigh-pressure processing are a pressure of 400 MPa and a processing time of 5 min (see CON12 in FIG. 5). Thus, in the case of "dashi-maki egg", together with "white rice with 1 wt% of sugar added to white rice" and "chicken teriyaki with 1 wt% of sugar added" in a lunch box, It can be seen that the optimum processing conditions when performing the ultra-high pressure processing differ between the case where only “white rice with trehalose added at 1 wt%” is packed in the lunch box.

  Next, the functional configuration of the condition determining 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 a volatile memory and is used as a work area of the CPU 101. The auxiliary storage unit 103 is composed of a nonvolatile memory such as a magnetic disk and a semiconductor memory, and stores programs for realizing various functions of the condition determining device 1. The communication unit 106 has a communication interface connected to the network NT. For example, the cooking devices 41 and 43, the ultrahigh-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, so that 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. Further, the auxiliary storage unit 103 has a processing condition database (hereinafter, referred to as “DB”) 131 and a cooking condition DB 132. As shown in FIG. 7A, the processing condition DB 131 stores processing condition information indicating an allowable processing pressure and an allowable processing time when each of a plurality of types of foods is subjected to the ultra-high pressure processing, and a type of each of the plurality of types of foods. Is a processing condition storage unit that stores in association with food type identification information for identifying a food item. For example, three combinations of (P2, T3), (P3, T2), and (P3, T3) are registered as a combination of the allowable processing pressure and the allowable processing time of the food C.

  As shown in FIG. 7B, the cooking condition DB 132 corresponds to each of the combination of the food to be subjected to the ultra-high pressure processing, the processing pressure at the time of performing the ultra-high pressure processing, and the processing time at the time of performing the ultra-high pressure sterilization. A cooking condition storage unit that stores cooking condition information indicating an optimum cooking condition. The cooking conditions A1, A2,..., G3 shown in FIG. 7B are individually set for each food. When the food is “white rice”, the cooking conditions indicate, for example, the blending amounts of rice, water, cooked rice vinegar, and cooked rice oil, and the cooling temperature after cooking. For example, as the cooking conditions of “white rice”, 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. When the food is “fried”, the cooking conditions indicate the temperature of the oil for frying the fried chicken, the cooking time, and the cooling temperature. For example, as the cooking conditions for “fried chicken”, conditions are set such that the oil temperature is 160 ° C., the cooking time is 8 minutes, and the cooling temperature is 20 ° C. These cooking conditions are set based on, for example, evaluation results of a sensory test of flavors of various foods after the ultrahigh-pressure processing step. The cooking condition DB 132 stores each piece of cooking condition information in association with a corresponding combination of food identification information, processing pressure, and processing time.

  Returning to FIG. 6, the menu information receiving unit 111 receives menu information indicating a plurality of types of foods included in a lunch box, transmitted from the terminal device 11. Here, the menu information receiving unit 111 transmits input screen information for causing the terminal device 11 to display the menu information input screen. When receiving the input screen information, the terminal device 11 causes the display unit to display a menu information input screen based on the input screen information. When the input of the menu information by the user is completed, the terminal device 11 transmits the input menu information to the condition determination device 1. Then, when the condition determining device 1 receives the menu information transmitted from the terminal device 11, the menu information receiving 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 determining unit 112 performs processing corresponding to the processing condition information corresponding to the minimum processing pressure among the allowable processing pressures corresponding to the menu information or the processing corresponding to the shortest processing time among the allowable processing times corresponding to the menu information. Identify condition information.

  The cooking condition determining unit 113 refers to the cooking condition information stored in the cooking condition DB 132 and determines the cooking condition information corresponding to the optimum processing condition information.

  The condition information transmitting unit 114 transmits processing condition information indicating the processing condition determined by the processing condition determining unit 112 to the ultrahigh-pressure processing device 2 via the network NT. In addition, the condition information transmitting unit 114 transmits the cooking process information determined by the cooking condition determining unit 113 to the cooking devices 41, 42, and 43 via the network NT.

  Next, a condition determination process executed by the condition determination device 1 according to the present embodiment will be described with reference to FIGS. This condition determination process is started when, for example, an operator of a lunch box factory turns on the power to the condition determination device 1.

  First, the menu information receiving unit 111 receives menu information transmitted from the terminal device 11 by transmitting input screen information for displaying the menu information input screen on the terminal device 11 as illustrated in FIG. 8 ( Step S101). At this time, for example, a menu information input screen 11a 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 the names of foods to be packed in a lunch box are displayed, a check box CB displayed next to the column N corresponding to the name of each food, and an input completion button EK. . Then, the operator designates the food by, for example, placing a cursor on a check box CB corresponding to a plurality of types of food included in a lunch to be manufactured and performing a click operation. The menu information includes food identification information for identifying the food specified on the menu information input screen 11a. When the user completes the check operation of the check box CB and performs an operation of selecting the input completion button EK, the terminal device 11 transmits the input menu information to the condition determination device 1. When the condition determining device 1 receives the menu information transmitted from the terminal device 11, the menu information receiving unit 111 receives the received menu information.

  Returning to FIG. 8, the processing condition determining 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 to the lunch 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 a cooking condition corresponding to the optimum processing condition information (Step S103).

  Thereafter, the condition information transmitting unit 114 transmits the processing condition information determined by the processing condition determining unit 112 to the ultrahigh-pressure processing device 2, and also transmits the cooking process information determined by the cooking condition determining unit 113 to the cooking device 41, It transmits to 42 and 43 (step S104).

  As described above, according to the lunch box manufacturing method according to the present embodiment, in the container stuffing step, each of the plurality of types of cooked foods is put together in one container, and then cooked in the sealing step. Seal containers filled with multiple types of food. Then, in the ultrahigh pressure processing step, an ultrahigh pressure higher than a preset pressure is indirectly applied to a plurality of types of foods cooked from outside the sealed container. Thereby, in the ultrahigh pressure processing step, the bacteria contained in each of the plurality of types of food packed in the lunch box can be inactivated or killed, so that the storage period of the lunch box at normal temperature or refrigeration can be extended. In addition, since a plurality of types of cooked foods are put together into one container, the container is sealed, and ultra-high pressure is indirectly applied to the plurality of types of foods from the outside of the container. The value of the product as a lunch box can be increased.

  Further, in the ultrahigh-pressure processing step according to the present embodiment, the pressure and the processing time applied to the plurality of types of food packed in the lunch box have the effect of inactivating or killing bacteria in all of the plurality of types of food. The conditions are set to include the minimum pressure and the shortest processing time. This makes it possible to reduce the pressure and the processing time when the food is subjected to the ultrahigh-pressure processing to the minimum necessary pressure and processing time. Therefore, it is possible to realize a lunch that can be stored at room temperature or refrigerated for a long period of time while improving the economical efficiency and shortening the manufacturing time in the lunch production.

  Further, in the cooking process according to the present embodiment, the cooking conditions of each of the plurality of types of food packed in the lunch box are determined based on the sterilization processing conditions in the ultrahigh-pressure processing process. For example, cooking conditions are determined based on the evaluation result of the sensory test of the flavor of various foods after the ultrahigh-pressure processing step. Thereby, even after the ultra-high pressure processing step, the flavor of each food packed in the lunch box can be improved.

  The embodiment of the present invention has been described above, but 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. The shape of the plurality of boxes BX1, BX2, BX3, and BX4 of the container C1 is not limited to a rectangular box, and may be, for example, a cylindrical shape with a bottom, or a polygonal shape in a plan view. It may be. Further, the container C1 may be a box-shaped container having no partition on the inside.

  In the embodiment, the example of using the indirectly pressurized ultrahigh-pressure processing apparatus 2 in the ultrahigh-pressure processing step has been described, but the pressurization method of the ultrahigh-pressure processing apparatus is not limited to this. For example, an ultra-high pressure processing apparatus of a direct pressure type may be used.

  Further, various functions of the condition determination device 1 according to the present invention can be realized using a normal computer system without using a dedicated system. For example, a computer connected to a network stores a program for executing the above operation in a non-transitory recording medium (CD-ROM (Compact Disc Read Only Memory) or the like) readable by the computer system. By distributing and installing the program in a computer system, the condition determining device 1 that executes the above-described processing may be configured.

  The method of providing the program to the computer is arbitrary. For example, the program may be uploaded to a bulletin board (Bulletin Board System) of a communication line and distributed to a computer via the communication line. Then, the computer activates this program and executes it under the control of an OS (Operating System) in the same manner as other applications. Thereby, the computer functions as the condition determining device 1 that executes the above-described processing.

As described above, the embodiments and the modified examples (including those described in the description, hereinafter the same) of the present invention have been described, but the present invention is not limited to these. The present invention includes those in which the embodiments and the modified examples are appropriately combined, and those in which modifications are appropriately made.

  INDUSTRIAL APPLICABILITY The present invention is suitable for manufacturing a lunch box using an ultra-high pressure processing.

1: Condition determination device 2: Ultra-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: Bus, 111: Menu information receiving unit, 112: Processing condition determining unit, 113: Cooking condition determining unit, 114: Condition information transmitting 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: flange, F1: film, NT: network, R1: cylinder chamber, S1, S2 S3, S4: space, W: water

Claims (5)

A menu information receiving step of receiving menu information indicating a plurality of types of foods included in the lunch box,
Indirectly applying an ultra-high pressure of 200 MPa or more to the plurality of types of food from the outside of the container by applying an ultra-high pressure of 200 MPa or more to the container in which the plurality of types of food is sealed in a direction in which the container is compressed. A processing condition storage unit that stores processing condition information indicating an allowable processing pressure and an allowable processing time when performing the ultrahigh-pressure processing to be added to the food type identification information that identifies the type of each of the plurality of types of food. With reference to the stored processing condition information, based on the received menu information, the processing condition information corresponding to the minimum processing pressure among the allowable processing pressures corresponding to the menu information or the permission corresponding to the menu information. A processing condition determining step of determining processing condition information corresponding to the shortest processing time in the processing time,
Cooking conditions information indicating the optimum cooking conditions corresponding to each of the combination of the food to be subjected to the ultra-high pressure processing and the processing pressure when performing the ultra-high pressure processing and the processing time when performing the ultra-high pressure processing, A cooking condition determining step of determining cooking condition information corresponding to the determined processing condition information by referring to the cooking condition information stored by the cooking condition storage unit storing the combination in association with the combination;
A cooking process to cook separately based on each the plurality of types of food contained in the lunch the cooking condition information,
A container filling process to pack into a single container together each cooked the plurality of types of foods,
A sealing step of sealing a container packed with the plurality of types of cooked foods,
An ultra-high pressure of 200 MPa or more is indirectly applied to the plurality of types of cooked food from outside the container by applying an ultra-high pressure of 200 MPa or more to the sealed container in a direction of compressing the container. A high-pressure processing step,
In the ultra-high pressure processing step, the processing conditions including a pressure applied to the plurality of types of cooked food and a processing time that is a time for maintaining a state in which pressure is applied to the plurality of types of cooked food, It is set to a condition including the minimum pressure or the shortest processing time at which the effect of inactivating or killing bacteria is obtained in all of the plurality of types of foods,
Lunch making method. In the cooking step, cooking conditions of each of the plurality of types of food are determined based on sterilization processing conditions in the ultra-high pressure processing step,
The method for producing a bento according to claim 1. Applying a super-high pressure of 200 MPa or more from the outside of the container by applying a super-high pressure of 200 MPa or more in the direction of compressing the container to a sealed container after a plurality of types of food included in the lunch box are packed. A condition determining device for determining processing conditions of ultra-high pressure processing and cooking conditions of each of the plurality of types of foods,
Processing condition information indicating allowable processing pressure and allowable processing time when performing the ultrahigh-pressure processing on each of the plurality of types of foods is stored in association with food type identification information for identifying the type of each of the plurality of types of foods. A processing condition storage unit for performing
Cooking conditions information indicating the optimum cooking conditions corresponding to each of the combination of the food to be subjected to the ultra-high pressure processing and 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 in association with the combination,
A menu information receiving unit that receives menu information indicating a plurality of types of food included 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 a minimum processing pressure among allowable processing pressures corresponding to the menu information. A processing condition determining unit that determines processing condition information corresponding to the shortest processing time among allowable processing times corresponding to the processing condition information or the menu information to be processed;
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. Applying an ultra-high pressure of 200 MPa or more from the outside of the container by applying an ultra-high pressure of 200 MPa or more in the direction of compressing the container to a sealed container after a plurality of types of food contained in the lunch box are packed. A condition determining method for determining processing conditions of the ultra-high pressure processing and cooking conditions of each of the plurality of types of foods,
Step of receiving menu information indicating a plurality of types of food included in the lunch box,
Processing condition information indicating an allowable processing pressure and an allowable processing time when performing the ultrahigh-pressure processing on each of the plurality of types of food is stored in association with 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 received menu information, the processing condition information corresponding to the minimum processing pressure among the allowable processing pressures corresponding to the menu information or the menu. Determining processing condition information corresponding to the shortest processing time among the allowable processing times corresponding to the information;
Cooking conditions information indicating the optimum cooking conditions corresponding to each of the combination of the food to be subjected to the ultra-high pressure processing and the processing pressure when performing the ultra-high pressure processing and the processing time when performing the ultra-high pressure processing, Referring to the cooking condition information stored in the cooking condition storage unit stored in association with the combination, and determining cooking condition information corresponding to the determined processing condition information.
Condition determination method. Computer
A menu information receiving unit that receives menu information indicating multiple types of foods included in a lunch box,
An ultra-high pressure process of applying an ultra-high pressure of 200 MPa or more from the outside of the container by applying an ultra-high pressure of 200 MPa or more in a direction of compressing the container to a sealed container after the plurality of types of foods are packed. The processing condition stored in the processing condition storage unit that stores processing condition information indicating an allowable processing pressure and an allowable processing time when performing processing in association with food type identification information that identifies the type of each of the plurality of types of food. With reference to the information, based on the menu information received by the menu information receiving unit, the menu information corresponds to the processing condition information corresponding to the minimum processing pressure among the allowable processing pressures corresponding to the menu information or the menu information. A processing condition determining unit that determines processing condition information corresponding to the shortest processing time in the allowable processing time,
Cooking conditions information indicating the optimum cooking conditions corresponding to each of the combination of the food to be subjected to the ultra-high pressure processing and the processing pressure when performing the ultra-high pressure processing and the processing time when performing the ultra-high pressure processing, 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 that stores the information in association with the combination,
Program to function as

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