JP7197124B2 - Meal delivery method using a catering cart - Google Patents

Description

TECHNICAL FIELD The present invention relates to a food service method using a catering cart used for providing meals to patients, residents, etc. (hereinafter referred to as "diners") in hospitals, nursing care facilities, and the like.

Generally, in hospitals, nursing homes, etc., when meals are served using a catering cart, foods such as pre-cooked main dishes and side dishes are put in predetermined tableware and placed on a tray, and the tray is placed. After storing in multiple stages in the tray storage chamber of the food service car, the food on each tray is refrigerated using the cooling device of the food service car according to the time of serving. , After being warmed using a heating device such as an electric heater in the serving cart, each tray is served to each eater.

In addition, as another method of serving meals using a catering cart, each cooked food is served on a predetermined tableware placed on a tray to prepare a serving tray for one person, and a predetermined number of serving trays are accommodated in the serving tray. a heating means for heating each piece of tableware placed at a predetermined position on the tray; a storage medium storing cooking information including; reading means for reading the cooking information in the recording medium; and controlling the heating means based on the heating start time, heating time and heating temperature accompanying the read cooking information The serving tray prepared for each person is stored in a serving body having a control means, cooled and stored, the heating means is operated at a preset time, and finally at the serving start time. A method of serving food is also known, in which the reheated serving tray is removed from the serving body and served to each of the diners.

JP-A-11-309025 JP 2013-22327 A

In short, the method of providing a meal using the above-mentioned food delivery car is that food and ingredients are placed in a predetermined tableware placed on a tray, and after the tray is accommodated in the food delivery car, the food and ingredients are simply refrigerated in the food delivery car. Meals are served by preserving foodstuffs and heating the foodstuffs by a heating means for serving.

However, in the above-mentioned meal provision, although each person's serving tray etc. is prepared based on the menu and recipe for each eater, the discoloration and drying of the food and ingredients in the serving cart and other deterioration in quality The deterioration could not be effectively suppressed. As a result, there is a problem that it is difficult to obtain a sufficient level of food satisfaction for the diners despite the labor and time required for serving the meals as described above.

SUMMARY OF THE INVENTION An object of the present invention is to provide a food service method using a catering cart that can reliably suppress deterioration in the quality of food and ingredients in the catering cart and improve the degree of satisfaction with meals of eaters.

According to the first aspect of the present invention, there is provided a food service method using a catering cart having a tray housing chamber for housing trays in multiple stages, a steam device for supplying steam to the tray housing chamber, and a cooling device for supplying cold air to the tray housing chamber. Dishes containing uncooked ingredients such as vegetables and meat and/or cooked foods are placed on the tray, the trays are accommodated in the tray storage chamber in multiple stages, and then the trays are placed. a first steam heating step of introducing steam from the steam device into the storage chamber to heat the foodstuff and/or the food; a refrigerating/freezing step of refrigerating or freezing the foodstuff and/or the food; It has two steam heating steps.

In the present invention, "steam" includes steam with a wide temperature range such as saturated steam and superheated steam.

The first steam heating step is performed as a pre-stage of the second steam heating step for various purposes. (for elderly people with reduced masticatory function), aging of food, improvement of cooling/freezing resistance, improvement of blanching effect and texture, and the like. Change the set temperature of steam appropriately.

According to a second aspect of the present invention, in the food service method using a catering cart according to the first aspect, the temperature range in the first steam heating step is 50 to 110°C.

The present invention according to claim 3 is characterized in that, in the food service method using the catering cart according to claim 1 or claim 2, the temperature range in the second steam heating step is 90°C to 250°C.

That is, by setting the temperature range as described above, a wide range of operations from reheating food to cooking uncooked food can be performed.

The present invention according to claim 4 is a food service method using a catering cart according to any one of claims 1 to 3. characterized by performing

In the rapid cooling, the food and / or food of about 90 to 100 ° C. is passed through a temperature zone of 60 to 20 ° C. where bacteria are likely to occur at high speed, and the core temperature of the food and / or food is 10 to 10. Rapidly lower the temperature to about 3°C.

The present invention according to claim 5 is directed to the food service method using the food service cart according to any one of claims 1 to 4, wherein the food service car has a steam device and a cooling device and has a cart storage chamber inside. and one or more carts accommodated in the cart accommodation chamber and having the tray accommodation chamber, and the tray accommodation chamber of the cart accommodated in the cart accommodation chamber Steam is introduced from the steam device and cold air is introduced from the cooling device, and after the second steam heating step, the cart is taken out of the cart storage chamber of the catering cart body, and only the cart is moved to the catering place. It is characterized by

In the feeding method according to the present invention described above, the items placed in the tableware on the tray may include uncooked ingredients that have not been cooked, or already cooked foods, or both.

As described above, the food service method using the catering cart according to claim 1 of the present invention comprises a tray storage chamber for storing trays in multiple stages, a steam device for supplying steam to the tray storage chamber, and supplying cold air to the tray storage chamber. A food service method using a catering cart having a cooling device, wherein tableware containing uncooked foodstuffs such as vegetables and meats and/or cooked foodstuffs is placed on the tray, and the tray is accommodated in the tray. a first steam heating step of introducing steam from the steam device into the tray storage chamber to heat the foodstuff and/or the food after storing them in multiple stages in the tray storage chamber; a refrigerating/freezing step of introducing cold air into the chamber to refrigerate or freeze the food and/or food; There is a second steam heating step for reheating the food. Therefore, according to the present invention, the ingredients or foodstuffs can be cooked or reheated in a variety of ways according to the purpose by heating the ingredients or foodstuffs with steam in two stages, the first steam heating step and the second steam heating step. Ultimately, by efficiently providing meals with more detailed responses, it is possible to improve the satisfaction with meals of eaters and improve the safety of meals such as prevention of food poisoning.

In addition, according to the feeding method according to the present invention, in which the temperature range in the first steam heating step is set to 50 to 110° C., so-called blanching can prevent deterioration in quality and deformation of ingredients such as vegetables due to so-called blanching. Since it can be effectively prevented and can be the pre-heating of the final heat treatment in the subsequent second steam heating step, rapid heat treatment such as one-time steam heating can be avoided, and as a result, various foods It is possible to maintain the quality and shape of various foodstuffs, or to improve the texture.

According to the feeding method according to the present invention, in which the temperature range in the second steam heating step is set to 90° C. to 250° C., the ingredients are completely cooked, and the foods are finished. Food can be provided in a heated state at an appropriate temperature, and various meals can be served according to the purpose.

According to the feeding method according to the present invention according to claim 4, characterized in that rapid cooling or rapid freezing is performed in the refrigerating/freezing step after the first steam heating step. By rapidly cooling or freezing, it becomes possible to effectively prevent deterioration in the quality of the food and the like and generation of bacteria after the first steam heating step, leading to the next second steam heating step.

1 is a front view of a catering cart according to an embodiment of the present invention; FIG. It is a front view which shows the food delivery trolley main body and cart in the food delivery trolley. It is a front view which shows the inside of the cart accommodation room in a catering trolley main body. It is a cross-sectional view showing the internal structure of the catering cart. It is a front view of the cart in the same embodiment. It is a flow chart which shows each step of the school lunch method of the present invention. It is a graph which shows an example of the temperature transition in the school lunch method which concerns on embodiment.

Embodiments of the present invention will now be described with reference to the drawings, but the present invention is not limited to these embodiments. Also, "water vapor" may be saturated water vapor, unsaturated water vapor, or superheated water vapor (superheated steam) depending on the set temperature.

First, as shown in FIGS. 1 to 5, the structure of the catering cart used in the cooking and feeding method of the present invention will be described. A serving cart main body 2 provided with a cooling device 5 for supplying cold air and a steam device 6 for supplying steam, and a tray storage chamber accommodated in the cart storage chamber 4 and having trays T arranged therein in multiple stages. a cart 3 having 40;

The cart storage chamber 4 of the catering trolley main body 2 includes upper and lower walls 7 and 8, left and right walls 9 and 11, a rear wall 12, and a cart entrance/exit portion 10 formed on the front side. A main body door 13 is attached. Casters 14 and legs 30 are attached to the four corners of the outer surface of the bottom wall 8 of the cart storage chamber 4, and casters 16 of the cart 3 enter the portions of the bottom wall 8 near the left and right walls 9 and 11. Openings 17 are formed at predetermined intervals.

In short, the cart storage type catering cart 1 according to the present embodiment accommodates the entire cart 3 in which the trays T are arranged in multiple stages in the cart storage chamber 4 of the catering cart body 2 as it is, and the main body door of the cart entrance/exit part 10. 13 is closed, and the cooling device 5 and the steam device 6 are used to cool or heat the foodstuffs and foodstuffs placed on the trays T in the cart 3 .

The interior of the cart 3 is a tray storage chamber 40, and includes upper and lower walls 3a and 3b, left and right walls 3c and 3d, cold air from the cooling device 5 of the serving cart body 2, and steam from the steam device 6. A communicating opening 3e into which the liquid flows, a tray entrance/exit 3f through which the tray T is taken in and out, and a pair of left and right cart doors 14A and 14B for opening and closing the tray entrance/exit 3f and the communicating opening 3e.

As shown in FIG. 2, a large number of partition wall members 15 extending in the front-rear direction are vertically arranged in the width center portion of the cart 3 . is inserted to hold the tray T between the partition wall members 15 .

Incidentally, reference numeral 16 in FIG.

As shown in FIG. 3, in the rear wall 12 of the cart housing chamber 4 of the catering cart body 2, a large number of steam jets 19 are arranged in a vertical direction on the left side of the wall. A vapor suction port 21 having a circular outer shape is formed inwardly, and above the vapor suction port 21 in the rear wall 12, a large number of cold air jet ports 22A and a large number of cold air suction ports 23A are arranged vertically. They are arranged in two rows, and a large number of cool air jet ports 22B and a large number of cool air intake ports 23B are arranged vertically on the right side of the two rows.

The rear wall 12 of the cart storage chamber 4 of the catering trolley body 2 is composed of two doors 52A and 52B.

Further, as shown in FIG. 4 , individual ducts 27 are provided on the rear side of the rear wall 12 of the cart storage chamber 4 through which water vapor and cool air pass.

A heating coil (not shown) for heating the steam is arranged in the duct 27, thereby turning the steam into superheated steam.

As shown in FIG. 6, the food service method according to the present invention uses the food delivery cart 1 of the above-described embodiment to perform food service in steps to be described later.

That is, tableware containing uncooked ingredients such as vegetables and meat and/or cooked foods is placed on the tray T, and after the trays T are accommodated in the tray accommodation chamber 40 in multiple stages, A first steam heating step (S6001) of introducing steam from the steam device 6 into the tray housing chamber 40 to heat the food and/or the food, and after the first steam heating step (S6001), the cooling device 5 A refrigerating/freezing step (S6002) for refrigerating or freezing the ingredients and/or foodstuffs by introducing cold air into the tray chamber accommodating chamber 40 from the steam device 6 into the tray accommodating chamber 40 after the refrigerating/freezing step (S6002). It has a second steam heating step (S6003) of introducing steam again to cook the ingredients and/or reheat the foods.

Then, in the first steam heating step (S6001), the temperature range is set at 50 to 110°C, and in the second steam heating step (S6003), the temperature range is set at 90°C to 250°C.

Further, as shown in FIG. 7, as an example of more detailed temperature setting, for example, foods such as vegetables included in school lunch menus are pre-frozen and placed in the tableware on the tray T. In the first steam heating step (S6001), the temperature in the tray storage chamber 40 of the cart 3 is maintained at about 100° C. for about several minutes to 10 minutes, thereby defrosting vegetables and the like, and dripping during the defrosting. Outflow is suppressed and the freshness of vegetables is maintained. Then, in the refrigerating and freezing step (S6002), by rapid cooling in 30 minutes, the temperature zone of 60 to 20 ° C. where bacteria are likely to grow from the vicinity of 100 ° C. is passed at high speed, and the core temperature of the food and / or food is is rapidly lowered to about 10-3°C. Due to such temperature treatment, the freshness of vegetables and the like is maintained without quality deterioration.

In the refrigerating/freezing step (S6002), depending on the cooling temperature and cooling time, the ingredients and food may be in a chilled state or in a partially frozen state.

Finally, in the second steam heating step (S6003), the temperature is raised to about 100 to 200° C. for 30 to 40 minutes, so that the inside of the tableware on the tray T placed in the tray storage chamber 40 in the cart 3 is heated. Ingredients are cooked or reheated.

As described above, in the food service method using the catering cart according to the present invention, the predetermined temperature and predetermined time are appropriately set, and the ingredients and food are prepared on the menu of the eater by the first steam heating step, the cooling/freezing step, and the second steam heating step. It can be appropriately cooked and reheated according to the time of day, and as a result, it is possible to greatly improve the satisfaction of eating meals, so it is expected to be widely used in the field of food service using food carts.

1 Food cart 2 Food cart main body 3 Cart 4 Cart storage chamber 5 Cooling device 6 Steam device T Tray S6001 First steam heating step S6002 Cooling/freezing step S6003 Second steam heating step

Claims (5)

A food service method using a catering cart having a tray housing chamber for housing trays in multiple stages, a steam device for supplying steam to the tray housing chamber, and a cooling device for supplying cold air to the tray housing chamber, wherein the food is heated by heating vegetables, meat, etc. Dishes containing uncooked foodstuffs and/or cooked foodstuffs are placed on the trays, and after the trays are accommodated in the tray accommodation chamber in multiple stages, steam is introduced into the tray accommodation chamber from the steam device. a first steam heating step of heating the food material and/or the food by introducing the first steam heating step, and after the first steam heating step, introducing cold air from the cooling device into the tray housing chamber to refrigerate or and a second steam heating step of introducing steam again from the steam device into the tray housing chamber after the refrigerating and freezing step to cook the foodstuff and/or reheat the food. School lunch method by. 2. The food service method using a catering cart according to claim 1, wherein the temperature range in the first steam heating step is 50 to 110.degree. 3. The food service method using the catering cart according to claim 1, wherein the temperature range in the second steam heating step is 90.degree. C. to 250.degree. 4. The food service method using a catering cart according to any one of claims 1 to 3, characterized in that rapid cooling or rapid freezing is performed in the refrigerating/freezing step after the first steam heating step. A food service cart is composed of a food service car main body having a steam device and a cooling device and having a cart storage chamber provided therein, and one or more carts housed in the cart storage chamber and having the tray storage chamber. steam is introduced from the steam device into the tray housing chamber of the cart housed in the cart housing chamber, and cool air is introduced from the cooling device, and the cart is placed after the second steam heating step. 5. The food service method by means of the catering cart according to any one of claims 1 to 4, characterized in that the cart is taken out of the cart storage chamber of the catering cart body and moved to the serving place.

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