JPH06315355A - Distribution method for meal - Google Patents

Abstract

PURPOSE:To provide the method without employing an exclusive employee for each factory, needing only a small space for a kitchen and capable of serving warm dishes. CONSTITUTION:Ready prepared dishes are kept in a refrigerator or a heating cabinet and soup is kept in a thermos jug. Readywashed or no-washing rice is put in a rice cooker and a timer is set for a meal time. These works are carried out successively for plural factories provided with a refrigerator, a heating cabinet, a rice cooker and a thermos jug.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a meal distribution method.

[0002]

2. Description of the Related Art Conventionally, meals at business establishments such as companies have been prepared by the following method. Each person will bring their own lunch. Use the in-house cafeteria. Use a cafeteria outside the company. Have a bento deliver the bento.

[0003]

However, these methods have the following drawbacks. First of all, in the case of the bento bringing method, the food is already cold at the time of meal and the original taste is not utilized at all. Also, in the case of the in-house cafeteria, it cannot be operated by a small or medium-sized company.

The method of using the cafeteria outside the company is possible in the case of a company in the city but not in a business office in the suburbs. Furthermore, the method of having lunch boxes delivered to you is also unsatisfactory because it is cold, just like the lunch box you bring.

Also, when eating out or having lunch, the nutrition is inevitably biased and the diet tends to be unbalanced.

Under these circumstances, both workers and business owners have been requested to provide warm and delicious meals that can be easily implemented in small and medium-sized business establishments.

[0007]

The inventors of the present invention have completed the distribution method of the present invention as a result of earnest research in view of the above points, and are characterized by the fact that a cooked side dish is stored in a refrigerator. Also, the setting work of storing the soup in a thermos, storing the soup in a thermos, putting the already-polished rice or non-washed rice in the rice cooker and setting the timer at meal time, refrigerator, warmer, rice cooker and rice cooker The point is that it will be carried out sequentially for multiple offices equipped with thermos bottles.

Here, the already cooked side dish means that the tempura is already fried and the grilled fish is already baked. In short, it is ready to be eaten. At this time, it may be divided into individual servings and put in the tableware, or may be divided into individual servings at the establishment.

Contrary to a refrigerator, the warm storage is a container for storing food while keeping it warm, and is usually kept at about 50 to 70 ° C. The method of using this heating cabinet is arbitrary, but there is also a method of turning on the switch 30 minutes to 1 hour before meals by a timer without heating immediately. Also,
The timer may automatically switch off after meals. Of course, a wrap or the like may be applied to prevent the vegetables and the like from shrinking.

The soup is a liquid side dish such as miso soup, soup or soup.

The thermos is not limited to a thermos generally called, but includes all containers capable of keeping a liquid warm. It may have a heating function in addition to simply keeping the temperature.

[0012] The already-polished rice is rice ready to be put into a rice cooker. Unwashed rice is rice that does not need to be sharpened and is commercially available.

The rice cooker may be commercially available, and the heating method may be gas or electric. Naturally, it has a heat retention function.

The setting work includes all the works such as storing a side dish in a refrigerator or the like and setting up a rice cooker or the like.

The term "business office" as used herein means a company, a factory, an office, a store, a medical facility, an elderly facility, a nursery school, a school, or any place where a predetermined number of people gather. It doesn't matter.

The term "sequentially" means that the setting operator makes settings one after another at each of the business establishments.

Next, the method of the present invention will be described over time. First of all, make a soup and wash rice for a given number of people. Deliver this to the office, and put the side dish in the refrigerator and the storage for the number of people there and put the soup in a thermos bottle. And put rice in the rice cooker and set the timer. This completes the setting work. Of course, you may also set a timer in the refrigerator or thermos.

Next, at a predetermined time, the rice is cooked. Then, the staff members of the business office gather at the cafeteria, take out the side dish from the hot storage, put the soup into the bowl, and bring the rice from the rice cooker. Then eat at the cafeteria.

[0019] In this way, the person in charge of the meal is not required at all in the office, and warm food can be eaten.

After eating, the tableware should be collected in one place. Then, the workers who come to the setting the next day may collect and bring it back, or wash it on the spot and store it.

In the end, the method of the present invention uses a refrigerator or a refrigerator and cooks rice at a predetermined time by a timer. By eliminating the need for a meal clerk or cook inside the company, the disadvantage of is solved and it is possible to have meals inside the company, which saves the trouble of going outside to eat.

As described above, the various drawbacks of the related art are eliminated by the features of the present invention.

[0023]

The present invention will now be described in more detail based on actual examples. 5 business sites (here, A, B, C,
D and E) will be distributed to 20 people each. On that day, simmer the hamburger, salad, miso soup, and potatoes into rice. First, cook hamburgers, salads, miso soup, and potatoes for 100 people in the morning. Then serve on a plate or container for each serving. Then, only one office (20 servings) is loaded into the car (depending on the location and quantity, multiple offices may be loaded). At this time, add the miso soup into the thermos.

Then, the ground rice is also loaded in the car at the same time. When we arrive at the office, we put away the dishes from the day before and put the simmered hamburgers and potatoes in the hot storage and the salad in the refrigerator. Then, put the miso soup in a thermos. Put the sharpened rice in the rice cooker and set the timer before 12:00. Then, a simple instruction of the meal of the day (an explanation of how a person who eats should set and set the tableware etc.) is attached to a conspicuous place, and the setting work is completed.

Then, when the time is up, the staff members look at the instruction manual (simple one) and take each one out to have a meal.

[0026]

As described in detail above, using the distribution method of the present invention has the following advantages. Since the experts consider the menu every day, they can have a nutritionally balanced diet. You can have a hot meal. There is no need for a place to boil or a person to boil at the establishment. Therefore, it is possible in a very small space. Since all staff members eat at the same place, staff members can communicate with each other. If there is no cafeteria nearby, there is no need to go far. Since it is manufactured in large quantities and distributed, costs can be reduced. It is very convenient for meals during the nighttime when regular restaurants and other grocery stores are closed.

Claims (1)

[Claims] 1. A setting in which cooked side dishes are stored in a refrigerator and a refrigerator, soups are stored in a thermos bottle, and already-polished rice or unwashed rice is placed in a rice cooker and a timer is set at meal time. A method of distributing food, characterized in that work is sequentially performed to a plurality of business establishments equipped with a refrigerator, a refrigerator, a rice cooker, and a thermos bottle.