JP6697316B2 - How to cook soup noodles - Google Patents

Description

  The present invention relates to a method for cooking soup noodles that enables efficient cooking of a wide variety of soup noodles in restaurants.

  Soup noodles, which consist of soup and noodles, is a popular dish in restaurants, and a representative example thereof is ramen.

  The soup noodles are cooked by the chef at the kitchen every time the customer orders, and they are extracted from meat, vegetables, seafood, etc. However, the seasoning ingredients are mixed with the ingredients and cooked to prepare the cooked soup. A cooking process was required in which the prepared soup was combined with the boiled noodles and the meat and vegetable ingredients were added.

  On the other hand, as an attempt to shorten the cooking process, a pre-cooked cooked soup and noodles are frozen, and a cooking method (Patent Document 1) of thawing and heating the frozen soup during cooking at a restaurant or concentration to boiled noodles is performed. However, the ingredients (chicken soup) are soaked in a bag and frozen, and when cooked at a restaurant, the bagged noodles are boiled in water and thawed, then separated from the noodles A cooking method has been proposed in which it is transferred to a bowl together with seasoning ingredients and then diluted with hot water (Patent Document 2).

JP, 06-209732, A JP 2000-32937 A

  By the way, with the diversification of consumers' tastes, various soup noodles with various tastes appeared in soups and ingredients, and the wide range of them is the key to attracting customers at restaurants and repeating customers. There is a reality.

In the above case, unlike traditional ramen, soups and soup noodles with various tastes are cooked using various kinds of ingredients. For example, “Curry Tan Tan noodles” provided by the applicant uses the following ingredients in addition to the dashi ingredients and noodles.
Tantandare Tantantou Mix Curry Jean Salted Sauce Sanpei Spinach

On the other hand, “Premium Souler Tanmen” also uses the following ingredients in addition to the dashi ingredients and noodles.
Premium Souler Dale Premium Souler ingredient Beef fried ingredient Thick soup Kodashi soup Soluble starch starch powder Egg flavored oil Green onion cut chili oil

  The above ingredients are cooked in the central kitchen in advance and used in the restaurant's kitchen to cook soup noodles, but it is an experience to select a certain amount for each type of soup noodles and to sort a certain amount and cook it. In particular, if the customers composing a group at one table ordered different soup noodles, the kitchen would be confused, and the taste might be inaccurate or the completion might be delayed.

  Furthermore, if multiple customers order the same type of soup noodles at a time, the soup noodles for multiple people will be cooked in a large pot such as a wok at the same time. There was a risk that the taste would be inaccurate if the ingredients were not sorted out.

  FIG. 9 is a conceptual diagram showing the above-mentioned conventional cooking method. For example, two of the customers who make up one group at one table are Tantan noodles, one is Mapo eggplant noodle, and one is Surahurtan noodle. When ordering, first cook Tantan noodles in wok N and serve in bowl D, then cook Mabo eggplant noodles in wok N in bowl and serve in bowl D, then suran tan noodles in wok N. The complicated work of cooking one serving and serving it in bowl D is required.

  The above problems will be covered by the experience and skills of the cooks, but in the food and beverage industry, where a serious shortage of manpower is common, it is difficult to secure cooks who have sufficient experience and skills. The current situation is that there is no choice but to reduce the types of soup noodles.

  On the other hand, in the above-mentioned conventional technique, if the cooking method is such that the pre-cooked cooked soup and noodles are frozen, and the food is thawed / heated when cooking at a restaurant, the above problems are solved, but the reheated soup is solved. Noodles had a problem that they did not reach the level of taste that satisfied customers at restaurants. Further, it is not realistic to cook all kinds of soup noodles in advance and store them in a frozen state because of the risk of unsold products and the problem of storage space.

  Similarly, in the above-mentioned prior art, after concentrating in boiled noodles, but immersing the ingredients (chicken soup) in a bag and freezing, after cooking in a restaurant, boil the above-mentioned bagged noodles and thaw it Although the noodles are separated from the noodles, but the ingredients are taken out, transferred to a bowl with seasoning ingredients and then diluted with hot water, the time required for boiling noodles can be shortened, but the selection and quantity of ingredients for each type of soup noodles The above problem could not be resolved.

  The method for cooking soup noodles of the present invention was created in view of the problems of the above conventional techniques, and provides a method for cooking soup noodles that enables efficient cooking of a wide variety of soup noodles. With the goal.

That is, the cooking method of the soup noodles of the present invention is a prepared food material stored in a food material container for each food material,
A table of ingredients showing the names and amounts of the ingredients that have been cooked to cook a single serving of soup noodles by type of soup noodles.
A sorting device having a function of scooping food and a weighing function,
A sorting device having a function of sandwiching foodstuffs,
A small pot with the capacity to cook a single serving of soup noodles,
In a cooking method that uses a heating device that heats a small pot,
A food distribution process in which the types and amounts of ingredients required to cook soup are sorted according to the ingredient table from the ingredient container to a small pan with an instrument,
A soup cooking process that heats the small pan that has finished the vegetable arrangement process with a heating device,
After the soup cooking process is finished, the cooked soup is transferred to a bowl, combined with noodles, and according to the ingredient table, the required type and amount of ingredients are sorted and separated from the ingredient container by a device. Characterize.

  Further, in the invention according to claim 2, in the method for cooking soup noodles described above, an area for performing a vegetable arrangement step and an area for performing a serving step are separately arranged, and soup is cooked in an area for performing the vegetable arrangement step. It is characterized in that a food material table showing the kinds and amounts of food materials necessary for the food is displayed, and a food material table showing the kinds and amounts of food materials necessary as ingredients is posted in the area where the assembling process is performed.

  Further, the invention according to claim 3 uses a small pot provided with a piece of memo paper describing the type of soup noodles to be cooked and a stopper for temporarily fixing the piece of memo paper in the method for cooking soup noodles. It is characterized by

The soup noodle cooking method of the present invention having the above configuration has the following unique effects.
(1) The cooking process
(A) For one serving of soup noodles, one saucepan is associated, and the type and amount of ingredients required to cook the soup are sorted according to the ingredient table from the ingredient container to the saucepan, and
(B) After that, in the soup cooking process of heating the small pot with a heating device,
Since they are divided, the cook first has to perform one simple task of separating the ingredients into small pots according to the ingredient table, so that even a person without experience or skill can cook accurately.

(2) In the above case, since the food is sorted using the sorting device that has the function of scooping the food and the function of weighing, if you prepare a sorting device with a capacity suitable for each food, the necessary amount can be obtained in one movement. Since the ingredients in can be sorted into small pots, even those without experience or skill can cook accurately.

(3) One small pan corresponds to one serving of soup noodles, so the taste will be inaccurate unless the appropriate amount of food is sorted according to the number of people.Soup noodles for multiple people are cooked in a large pot at one time. Unlike the case where it is done, even a person who has no experience or skill can cook it accurately and the taste does not vary.

(4) In the invention according to claim 2, the area for performing the step of arranging and the area for performing the step of arranging are separately arranged, and in the area for performing the step of arranging, the type and amount required for cooking soup The food ingredients table that displays the ingredients are displayed, and the food ingredients table that displays the types and amounts of ingredients required as ingredients are posted in the area where the serving process is performed. It is possible to arrange the chef who performs the cooking and the chef who performs the serving process separately, and to move the small pot in the same time, so that a large number of orders can be efficiently handled. Further, even when one cook performs all the steps, since the areas in which the steps are performed are divided, it is possible to perform accurate cooking without confusing the ingredients.

(5) In the invention according to claim 3, since a note paper piece that describes the type of soup noodles to be cooked and a small pot provided with a stopper for temporarily fixing the note paper piece are used, the cook is prepared In the process, the ingredients to be sorted can be accurately grasped by comparing the types of soup noodles written on the piece of memo paper stopped in the small pot with the ingredients table. Further, even when the soup cooking process is moved to the serving process, the types of soup noodles are not confused with each other, and the required types and amounts of food materials can be accurately separated.

  FIG. 8 is a conceptual diagram showing a method for cooking soup noodles of the present invention. As shown here, according to the method for cooking soup noodles of the present invention, for example, two of the customers who compose one group at one table are the Tantan noodles, one is the Mapo eggplant noodle, and one is the Seurattan noodle. If you order, you can cook one serving of Tantan noodles, one serving of Tantan noodles, one serving of Mabou eggplant noodles, and one serving of Surattan noodles individually in one small pan 3 and serve in each bowl D. Therefore, the method for cooking soup noodles of the present invention enables rapid and accurate cooking even when a large number of types of large quantities are ordered due to the above effects. As a result, even part-time clerk with little experience and skill can quickly cook without losing the taste, so it is possible for restaurants to prepare various soup noodles with a variety of soups and ingredients and attract customers. It will contribute to the repeat of customers.

The top view which shows an example of the kitchen for implementing the cooking method of soup noodles of this invention. FIG. 3 is a perspective view showing a step of arranging vegetables in each step of the method for cooking soup noodles of the present invention. FIG. 3 is a perspective view showing a step of arranging vegetables in each step of the method for cooking soup noodles of the present invention. The perspective view which shows the soup cooking process in each process of the cooking method of the soup noodles of this invention. The perspective view which shows the arrangement | positioning process in each process of the cooking method of the soup noodles of this invention. The perspective view of the small pot used for the cooking method of soup noodles of this invention. The same as above, a perspective view of a state in which a piece of memo paper is stopped in a small pot. The conceptual diagram of the cooking method of the soup noodles of this invention. The conceptual diagram of the cooking method of the conventional soup noodles.

  Hereinafter, specific examples of the method for cooking soup noodles of the present invention will be described with reference to the accompanying drawings. FIG. 1 is a diagram showing an example of a kitchen for carrying out the method for cooking soup noodles of the present invention. The method for cooking soup noodles according to the present invention includes a food distribution process in which ingredients necessary for cooking soup are placed in a small pan, a soup cooking process in which the small pan that has undergone the food distribution process is heated with a heating device, and the soup cooking process is completed. The cooked soup is transferred to a bowl and combined with noodles, and the arranging process is carried out to separate the necessary ingredients as ingredients into the bowl. Here, the areas for performing each step are different areas A, B, C on the cooking table T. It is placed separately.

  In the figure, reference numeral 1 is a food material container for separately storing food materials 2 required for cooking soup noodles according to food materials. The cooked foods 2 include foods for cooking soups and foods used for ingredients, and these include foods cooked or cut in the central kitchen and seasonings. The above-mentioned food materials are in a solid, liquid or paste form depending on the type, and are stored in the food container 1 that is optimal for each form.

  Reference numeral 6 in the drawing is a sorting device for sorting the above-mentioned ingredients. Depending on the food material to be sorted, the sorting device 6 has, for example, a function of scooping the food material such as a ladle, a spoon or a disher, or a function of sandwiching the food material such as chopsticks or tongs. And, as for the sorting device having the function of scooping the foodstuff, the one having the weighing function is used, but here, by using the one with the sorting capacity displayed, it is possible to grasp the amount of the foodstuff when one scooping is done. I am trying.

  Reference numeral 3 in the drawing is a small pot for carrying out the method for cooking soup noodles of the present invention. This small pan 3 has a capacity capable of cooking a soup noodle for one person, and thus one small pan corresponds to one soup noodle. Further, here, by providing the clip 4 on the handle portion of the small pot 3, it is possible to temporarily fix the memo paper piece 5 describing the type of soup noodles to be cooked to the small pot.

  In the figure, reference numerals 7 and 9 are a food list showing the names and amounts of the cooked ingredients necessary for cooking a soup noodle for one person, classified by the type of soup noodles. Here, it is necessary to cook soup. It is divided into a food ingredient table 7 for the food distribution process in which the kinds and amounts of ingredients are displayed, and a food ingredient table 9 for the serving process in which the kinds and amounts of ingredients required as ingredients are displayed.

The ingredient table includes, for example, a column in which the type (cooking name) of soup noodles to be cooked and the names and amounts of ingredients required for the soup noodles are arranged in a line, one example of which is the above-mentioned "Curry Tan Tan Noodles". If it is shown along with, it becomes as follows.
"Curry Tan Tan Noodles / Tantandare 18D ○○ Gram / Tantan Mix 14D ○○ Gram / Curry Jean 26D ○○ Gram"
"Curry Tan Tan noodles / salted sauce ○○ C C R / sansho powder ○○ CCS / spinach ○○ g" (above, for serving process)

  In the above description, "D", "R", and "S" indicate the types of sorting instruments to be used, "D" indicates a disher, "R" indicates a ladle, and "S" indicates a spoon. With regard to the disher, by attaching an identification number such as "18D", "14D", "26D" here, it is possible to easily select a disher having a capacity capable of picking up the indicated quantity in one scoop. There is.

  FIG. 2 and FIG. 3 are views showing a food distribution process. Here, the cooking process is performed in the area A of the table T shown in FIG. 1, and the food for the cooking process is displayed on the front of the table with the types and amounts of foods necessary for cooking soup. Table 7 is posted.

  In the above-mentioned step, the cook compares the food table 7 with the small pot 3 for the soup noodles displayed on the note paper piece 5 fixed to the pattern, and separates the food container 1 containing the target food material 2 from the food container 1 Distribute the instructed ingredients using a small pot.

  In the figure, reference numeral 10 is a barrel-shaped food material container that contains broth food material (here, bird broth) that serves as the base of the soup, from which the broth food material (food material 2) is poured into the small pot 3 by the separating device 6.

  FIG. 4 is a diagram showing a soup cooking process. Here, the soup cooking process is performed in the area B of the table T shown in FIG. Reference numeral 8 in the figure is a heating device for heating the small pot 3, and an electromagnetic cooker is adopted here.

  FIG. 5 is a diagram showing the arrangement process. Here, the arranging process is performed in the area C of the table T shown in FIG.

  In the above step, the cook pours the cooked soup S from the small pot 3 for soup noodles displayed on the note paper piece 5 stopped on the pattern into the bowl D and compares the target food 2 with the food table 9 while comparing the food table 9. The designated foodstuffs are sorted into the bowl from the stored foodstuff container 1 using the sorting device 2.

  In the figure, reference numeral 11 is a boiling pot for boiling the noodles M, and the noodles 9 are put into the bowl D by the net 9 from here.

1 Food container 2 Cooked food 3 Small pot 6 Sorting device 7, 9 Food table

Claims (5)

Prepared foods stored in food containers by food,
A table of ingredients showing the names and amounts of the ingredients that have been cooked to cook a single serving of soup noodles by type of soup noodles.
A sorting device having a function of scooping food and a weighing function,
A sorting device having a function of sandwiching foodstuffs,
A small pot with the capacity to cook a single serving of soup noodles,
In a cooking method that uses a heating device that heats a small pot,
A food distribution process in which the types and amounts of ingredients required to cook soup are sorted according to the ingredient table from the ingredient container to a small pan with an instrument,
A soup cooking process that heats the small pan that has finished the vegetable arrangement process with a heating device,
After the soup cooking process is finished, the cooked soup is transferred to a bowl, combined with noodles, and according to the ingredient table, the required type and amount of ingredients are sorted and separated from the ingredient container by a device. In the characteristic method of cooking soup noodles,
A method for cooking soup noodles, which comprises using a piece of memo paper describing the type of soup noodles to be cooked and a small pot provided with a stopper for temporarily fixing the piece of memo paper .   The food processing table and the food processing step are arranged separately. In the food processing table, the food table showing the types and amounts of foods necessary for cooking soup is displayed in the food processing area. The method for cooking soup noodles according to claim 1, wherein a food material table displaying the kinds and amounts of food materials required as ingredients is posted in each area. The method for cooking soup noodles according to claim 1 or 2 , wherein a ladle, a disher, and a spoon having an assigned capacity are used as an assigning tool having a function of scooping food materials and a function of weighing. The method for cooking soup noodles according to any one of claims 1 to 3 , wherein the cooked ingredients include heat-cooked solid, liquid or paste ingredients, seasonings and cut ingredients. Soup noodles cooking methods soup noodles according to any one of claims 1 to 4 is ramen.

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