JP7207698B2 - School lunch production method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a school lunch production method, and more particularly, to a school lunch production method capable of improving the quality of school lunch both in terms of hygiene and taste.

With regard to a method for producing school lunch, Patent Document 1 describes a cooking method for school lunch in which semi-cooked food is reheated in a microwave oven to cook the food to a final cooked state. In the method described in Patent Literature 1, reheating is performed during food delivery so as to be completed just before the food arrives at the delivery destination. Therefore, after reheating the food, it is possible to prevent the food from getting cold before it reaches the delivery destination.

Japanese Unexamined Patent Application Publication No. 2002-80110

However, in the method described in Patent Literature 1, reheating is performed in anticipation of the arrival of the food at the delivery destination. Therefore, if the food arrives late, it is conceivable that the food will get cold before it reaches the delivery destination. Also, if the delivery time is set early in consideration of the late arrival, the food may get cold before it is actually eaten when the food arrives on time. Once the food has cooled, it needs to be reheated further, and repeated reheating degrades the taste of the food. In addition, it is not preferable from a sanitary point of view to leave the food at room temperature for a long time after it has cooled down.

Furthermore, in the method described in Patent Document 1, since the food is reheated using a microwave oven, the quantity of food that can be reheated immediately before arriving at the delivery destination is limited. Therefore, when distributing large meals, it is technically difficult to reheat all the food just prior to its arrival.

The present invention has been made in view of the above problems, and its purpose is to improve the quality of school lunches in terms of both hygiene and taste, and to improve both hygiene and taste even if the school lunch is large. To provide a school lunch production method capable of supplying school lunches of excellent quality.

The school lunch manufacturing method disclosed in the present application includes a first step, a second step, a third step, and a fourth step. The first step is a step of heating and cooking the food material until it reaches a desired cooking state. A said 2nd process is a process of serving the said foodstuff to a lunch box container. The third step is a step of continuously heating and cooking the foodstuffs served in the plurality of lunch box containers until the desired cooking state is reached. The fourth step is a step of heating and retaining the foodstuff to a storage temperature capable of suppressing the propagation of germs.

In the method for producing a school lunch disclosed in the present application, the second step includes serving frozen solids formed from boiled or fried vegetables, meat, noodles, mushrooms, and seafood in the lunch box container. including.

In the method for producing school lunches disclosed in the present application, the third step includes using a steam convection oven to heat and cook the ingredients served in the plurality of lunch box containers with the lids of the lunch box containers open. including doing

The method for producing school lunch disclosed in the present application further includes a fifth step. In the fifth step, after the end of the first step, the food is cooled to 20°C or less within 30 minutes, or the food is cooled to 10°C or less within 60 minutes. It is a process to do.

According to the school lunch production method of the present invention, in the first step, the ingredients are cooked until the desired cooking state is reached, in the second step, the ingredients are served in a lunch box container, and in the third step, The foodstuffs served in a plurality of bento containers are continuously cooked until a desired cooking state is reached, and in a fourth step, the foodstuffs are heated and kept at a storage temperature capable of suppressing the propagation of germs. Therefore, even if it takes a long time to actually eat the food after the food has been cooked to a desired cooking state, the food does not need to be reheated, and the taste of the food deteriorates due to repeated heating and cooking. can be prevented. In addition, it is possible to prevent cold ingredients from being left at room temperature for a long period of time, thereby improving the quality of school meals in terms of both hygiene and taste.

Furthermore, in the present invention, the foodstuffs served in a plurality of bento containers are continuously cooked. Compared to the case where the foodstuffs served in a plurality of lunchbox containers are cooked all at once in a batch manner, it is possible to prevent uneven heating of the foodstuffs due to the arrangement of the lunchbox containers inside the heater. , underheating of the food and overheating of the food can be prevented. Therefore, even if the school lunch is large, the quality of the school lunch can be improved in terms of both hygiene and taste.

In addition, since the food after heating is heated and kept at the temperature for storage, when producing a large amount of school lunch, even if all the food is not cooked at once but continuously, that is, cooked sequentially, It is possible to prevent the foods cooked in the early order from cooling down, and to prevent the deterioration of the taste of the foodstuffs due to repeated heating and cooking. In addition, it is possible to prevent the ingredients cooked in the early order from being left at room temperature for a long time. As described above, according to the present invention, it is possible to provide school lunches of excellent quality in terms of both hygiene and taste, even if the school lunches are large.

It is a flowchart which shows the manufacturing method of the school lunch which concerns on embodiment of this invention. (a) is a plan view showing lunch in a first state during production. (b) is a plan view showing school lunch in a second state during production. It is a schematic diagram showing a delivery vehicle according to an embodiment of the present invention. (a) is a schematic diagram showing a delivery trolley according to an embodiment of the present invention. (b) is a schematic diagram showing a tray according to an embodiment of the present invention;

EMBODIMENT OF THE INVENTION Hereinafter, embodiment regarding the manufacturing method of the school lunch which concerns on this invention is described in detail based on attached drawing. It should be noted that each embodiment described below is a preferred specific example for carrying out the present invention, and thus various technical limitations are made. is not limited to this form unless specified.

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

The first step S1 is a step of heating and cooking the food material F until it reaches a desired cooking state. The food material F is a food material that requires heating during cooking. In the embodiment, the food material F is a food material serving as a side dish. The “desired cooking state” is, for example, the cooking state targeted by the manager who manages the cooking of the ingredients F. In general, the manager heats the food material F with the goal of the optimal cooking state for eating. Thus, one example of a desired cooking state is the optimal cooking state for eating.

The second step S<b>2 is a step of serving foodstuffs F in the bento container 10 . The third step S3 is a step of continuously heating and cooking the foodstuffs F served in a plurality of lunch box containers 10 until a desired cooking state is reached. The fourth step S4 is a step of heating and retaining the food material F to a storage temperature T1 capable of suppressing the propagation of germs. Examples of "miscellaneous bacteria" include food poisoning bacteria such as Salmonella, enterohemorrhagic Escherichia coli, and Vibrio parahaemolyticus. The storage temperature T1 is a temperature of 65° C. or higher in the embodiment. Preferably, the storage temperature T1 is a temperature of 65°C or higher and 75°C or lower.

As described above with reference to FIG. 1, according to the method for producing school lunch according to the embodiment, in the first step S1, the food material F is cooked until the desired cooking state is reached, and the second step In S2, the foodstuffs F are served in the lunch box containers 10, and in the third step S3, the foodstuffs F served in the plurality of lunch box containers 10 are continuously cooked until a desired cooking state is reached. In step S4, the food material F is heated and kept at a storage temperature T1 that can suppress the propagation of various germs. Therefore, even if it takes a long time to actually eat the food F after the food F is heated until the desired cooking state is reached, the food F does not need to be reheated, and repeated heating reduces the taste of the food F. can be prevented. In addition, it is possible to prevent the cold foodstuff F from being left at room temperature for a long period of time, thereby improving the quality of school meals in terms of both hygiene and taste.

Furthermore, in the embodiment, the ingredients F served in a plurality of lunch box containers 10 are continuously cooked. Compared to the case where the foodstuffs F served in a plurality of lunchbox containers 10 are cooked in a batch manner, the heating of the foodstuffs F becomes uneven due to the arrangement of the lunchbox containers 10 inside the heater. can be prevented. Therefore, it is possible to prevent the food F from being underheated or overheated, and even if the food is a large amount, the quality of the food can be improved in terms of both hygiene and taste.

In addition, since the food F after heating is heated and kept at the storage temperature T1, when producing a large amount of school lunch, all the food F is not cooked at once but continuously, that is, it is cooked sequentially. Also, it is possible to prevent the foods F cooked in the early order from cooling down, and to prevent the deterioration of the taste of the foods F due to repeated heating and cooking. In addition, it is possible to prevent the foodstuffs F that have been heated and cooked in the early order from being left at room temperature for a long time. As described above, even if the school lunch is large, it is possible to provide school lunch of excellent quality in terms of both hygiene and taste.

[First step S1]
Next, the first step S1 will be described in more detail with reference to FIGS. 1 and 2. FIG. In an embodiment, the first step S1 to fourth step S4 are performed over two days. Hereinafter, the first day of the two days will be referred to as the previous day, and the second day will be referred to as the current day. "On the day" is the day on which the lunch is delivered, and "the day before" is the day before the day. The first step S1 and the second step S2 are performed on the previous day, and the third step S3 and the fourth step S4 are performed on the day. That is, in the embodiment, the second step S2 is performed the day before the third step S3 is performed.

In the first step S1, for example, steamed food, grilled food, stir-fried food, or boiled food is cooked as the food material F until it reaches a desired cooking state. In addition, preparation process S11 can be implemented before 1st process S1. In the preparation step S11, the ingredients F can be prepared as necessary.

Examples of "steamed food" include steamed dumplings and steamed pork. Examples of "grilled food" include grilled fish, hamburgers, chicken teriyaki, and grilled meat. Examples of "boiled food" include boiled leafy vegetables such as spinach, oden, boiled root vegetables, boiled mackerel, curry, and pasta. Examples of "fried food" include Chinese stir-fried bok choy and fried rice.

As an example of the "intermediate stage", for example, in the case of "chicken teriyaki", the intermediate stage is when the chicken is browned on the surface but not cooked to the center. In the case of "oden", the ingredients are in the middle stage when they are softened to some extent. In the case of "boiled leaf vegetables", the intermediate stage is when the leaf vegetables are softened to the extent that they do not become bulky. A frozen solid of stewed leaf vegetables can be prepared by shaping the leaf vegetables softened to such an extent that they are not bulky into cubes and freezing them. The frozen solid matter is an example of the food material F that has been cooked halfway. Hereinafter, the frozen solids are referred to as "vegetable cubes". Similarly, frozen solids formed from meat, noodles such as pasta, mushrooms, and boiled or stir-fried seafood are also examples of foodstuffs F that have been partially cooked.

[Rice R]
As shown in FIG. 1, cooked rice R is cooked in a rice cooking step S12 separate from the first step S1 until a desired cooking state is reached. The cooked rice R cooked in the rice cooking step S12 is served in a cooked rice container different from the lunch box container 10 in the seventh step S7. In addition, in the rice cooking step S12, rice, which is the main raw material, may be mixed with, for example, cereals or barley and cooked. The rice cooking step S12 can be performed on the same day or the day before. However, it is preferable to perform the rice cooking step S12 on the same day because the quality of the school lunch can be improved particularly in terms of taste. Also, the seventh step S7 can be performed on the same day.

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

[Second step S2]
Next, the second step S2 will be described in more detail with reference to FIGS. 1 and 2. FIG. FIG. 2(a) is a plan view showing lunch in a first state during production. FIG.2(b) is a top view which shows the lunch in the 2nd state in the middle of manufacture. In the second step S2, as shown in FIG. 2(a), the foodstuff F is served in the bento container 10. As shown in FIG. That is, in the first state shown in FIG. It is served. In addition, in FIG. 2(a), pickles 15 are also served in the bento container 10. As shown in FIG.

The serving of the foodstuff F in the second step S2 can be performed in the work lane 21 as shown in FIG. The work lane 21 can be divided into an upstream area 21a and a downstream area 21b of the steam convection oven 20, which will be described later, or can be provided independently of the steam convection oven 20 as a single lane. When the work lane 21 is divided into the upstream area 21a and the downstream area 21b, the second step S2 can be performed in the upstream area 21a. It should be noted that in either case of dividing the work lane 21 into the upstream area 21a and the downstream area 21b or providing it as a single lane, in the second step S2, one The food F is served, and when one food F is served, the bento box container 10 is sent downstream, and the next food F is served, and so on.

[Fifth step S5]
5th process S5 can be performed promptly after completion|finish of 1st process S1. A fifth step S5 cools the food material F to 20° C. or less within 30 minutes after the first step S1 is completed, or cools the food material F to 10° C. or less within 60 minutes. It is a process to do. Coolers such as a vacuum cooler and a blast chiller can be used in the fifth step S5.

[Third step S3]
Next, the third step S3 will be described in more detail with reference to FIGS. 1 and 2. FIG. In the third step S3, the ingredients F served in the plurality of lunch box containers 10 are continuously cooked until the desired cooking state is reached. In the embodiment, the steam convection oven 20 is used for cooking the food material F in the third step S3. The foodstuffs F served in a plurality of lunch box containers 10 are continuously cooked by a steam convection oven 20 without lids, that is, with the lids of the lunch box containers 10 open. That is, in the third step S3, the food material F shown in FIG. 2(a) is cooked by the steam convection oven 20. As a result, as shown in FIG. 2(b), the vegetable cubes 13 are thawed and boiled leaf vegetables 16 are produced.

[Frying process S13]
The frying step S13 can be performed in parallel with the third step S3. In the frying process S13, the fryer 30 is used to prepare the fried foods P. Examples of fried food P include fried shrimp and fried chicken. The fried food P created in the fried food step S13 is served in the lunch box container 10 in the sixth step S6 shown in FIG. The second state shown in FIG. 2(b) is a state in which the fried shrimp 17 as the fried food P are served in the bento container 10 as a result of the sixth step S6. In addition, the sixth step S6 can be performed in the downstream area 21b of the work lane 21 .

[Fourth step S4]
Next, the fourth step S4 will be described in more detail with reference to FIGS. 1, 3 and 4. FIG. FIG. 3 is a schematic diagram showing a delivery vehicle according to an embodiment of the invention. FIG. 4(a) is a schematic diagram showing a delivery trolley according to an embodiment of the present invention. FIG. 4(b) is a schematic diagram showing a tray according to an embodiment of the invention. In the fourth step S4, the food material F is heated and kept at a storage temperature T1 that can suppress the propagation of various germs.

As described above, the storage temperature T1 is 65° C. or higher in the embodiment. When the storage temperature T1 is 65° C. or higher, the propagation of various bacteria can be effectively suppressed, and the quality of school meals can be effectively improved in terms of hygiene. Moreover, since the storage temperature T1 is 65° C. or higher, the food F can be eaten in a warm state without being reheated in a microwave oven or the like. Furthermore, the storage temperature T1 is preferably 75° C. or lower. By setting the storage temperature T1 to 75° C. or less, it is possible to prevent the cooking state of the food material F from deviating from the desired cooking state due to overheating, and to effectively improve the quality of the school lunch in terms of taste. .

In the embodiment, the bento container 10 with the ingredients F and the fried foods P served is stored in the heat insulating box 40 . The heat retaining box 40 is provided with a heater (not shown), and heats and retains the food F and the fried food P to a storage temperature T1. In addition, a cooked rice container in which cooked rice R is piled up is also stored in the heat retaining box 40. - 特許庁The bento box 10 and the cooked rice container stored in the heat-retaining warehouse 40 are loaded onto a delivery vehicle 50 and transported to the delivery destination, as shown in FIG. Also, the cold side dishes G served in the cold dish container are accommodated in the tray 70, loaded on the delivery vehicle 50, and transported to the delivery destination.

As shown in FIG. 4(a), the thermal insulation box 40 and the tray 70 that have been transported to the delivery destination are placed on a delivery cart 60 and transported to a predetermined installation space. The delivery trolley 60 is provided with a handle 62 detachably mounted on a base 61 . The person in charge of delivery moves the delivery cart 60 to the installation space, removes the handle 62 from the pedestal 61, and installs the pedestal 61 in the installation space.

As shown in FIG. 4B, the tray 70 accommodates a cold dish container 71, a plastic bag 72, instant miso soup 73, a cup 74, and disposable chopsticks 75. As shown in FIG. A user of school lunch takes out the lunch container 10 and the cooked rice container from the heat insulator 40, and takes out the cold dish container 71, the plastic bag 72, the instant miso soup 73, the cup 74, and the disposable chopsticks 75 from the tray 70 as required.

As described above with reference to FIG. 2, according to the manufacturing method of the embodiment, the second step S2 is to serve the vegetable cubes 13, which are frozen solids of boiled leaf vegetables 16, in the bento container 10. including. By serving the boiled leaf vegetables 16 as the vegetable cubes 13 to the lunch box container 10, a fixed amount of boiled leaf vegetables 16 can be easily served to the lunch box container 10.例文帳に追加That is, when serving a fixed amount of boiled leaf vegetables 16 in the lunch box container 10, the serving is mainly based on eye measurement. It is difficult to serve 10. On the other hand, when simmered leaf vegetables 16 are served as the vegetable cubes 13, the simmered leaf vegetables 16 can be served on the basis of the number of pieces, so even an unskilled person can easily serve a fixed amount of simmered leaf vegetables 16. can be attached. As a result, it becomes easy to mechanize the arranging work, and it becomes easy to reduce the manufacturing cost.

In addition to the boiled leaf vegetables 16, for example, fried leaf vegetables, boiled or fried meat, boiled or fried noodles such as pasta, boiled or fried mushrooms, boiled seafood, or seafood It is also preferable to process stir-fried seafood such as sauté into frozen solids and serve the frozen solids in the lunch box container 10 . By serving these frozen solids in the bento container 10, it is possible to serve them based on the number rather than the quantity, and the same effect can be obtained.

Further, as described with reference to FIG. 1, according to the manufacturing method of the embodiment, the third step S3 uses the steam convection oven 20 to heat the foodstuff F served in the lunch box container 10. Including. By using the steam convection oven 20, various kinds of ingredients F such as steamed food, grilled food, boiled food and stir-fried food can be deliciously cooked. In addition, when a large amount of foodstuff F is cooked in a batch manner, uneven heating occurs depending on the position inside the heater. On the other hand, when the food ingredients F are continuously cooked, all the food ingredients F can be heated under the same conditions, and a large amount of the food ingredients F can be uniformly heated. Therefore, under-cooking and over-cooking can be prevented, and even if a large amount of food is served, it is possible to provide food of excellent quality in terms of both taste and sanitation.

Moreover, as described with reference to FIG. 1, according to the manufacturing method of the embodiment, the fifth step S5 is quickly performed after the first step S1 is finished. That is, after the end of the first step S1, the food F is cooled to 20°C or less within 30 minutes, or the food F is cooled to 10°C or less within 60 minutes. will be By quickly cooling the food material F after the end of the first step S1, it is possible to prevent the food material F from being left for a long time in the temperature range of 20 to 60 ° C., which is a temperature range where various bacteria are likely to propagate. It can effectively improve the quality of school meals.

In addition, particularly in simmered dishes, by rapidly cooling the ingredients F after cooking them halfway to the desired cooking state, the seasonings can be well soaked in the ingredients F, and the taste of the food can be improved. can improve the quality of In addition, since the product can be sufficiently seasoned with a smaller amount of seasoning, the amount of seasoning used can be reduced, and the manufacturing cost can be reduced.

Further, as described with reference to FIG. 1, according to the manufacturing method of the embodiment, since the food F is reheated in the third step S3, the food F is served in the lunch container 10 in the second step. S2 can be done the day before. Since the ingredients F can be served the day before, it becomes easy to secure workers for serving, and in the current situation where the labor shortage is serious, it is possible to provide a concrete measure that contributes to overcoming the labor shortage. .

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

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

Claims (3)

A first step of cooking the food material until it reaches a desired cooking state;
A second step of serving the food in a lunch box container;
a third step of continuously cooking the foodstuffs served in the lunch box containers until the desired cooking state is reached;
A fourth step of heating and retaining the food to a storage temperature that can suppress the growth of various bacteria ,
The third step includes using a steam convection oven to heat and cook the ingredients served in the plurality of lunch box containers with the lids of the lunch box containers open . 2. The school lunch according to claim 1, wherein the second step includes serving frozen solids formed from boiled or stir-fried leafy vegetables, meat, noodles, mushrooms, and seafood in the lunch box container. manufacturing method. After the end of the first step, the food is cooled to 20 ° C. or less within 30 minutes, or the food is cooled to 10 ° C. or less within 60 minutes. The method for producing school lunch according to claim 1 or 2 , comprising:

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