Methods of serving food and serving containers

Abstract

To provide a method and container for serving food that allows the food to be served at the appropriate temperature and presented in an attractive manner. [Solution] A method for serving cooked food in a serving container having a tray and a frame, comprising: a serving step of placing the cooked food on the tray of the serving container; a sealing step of sealing the tray on which the cooked food has been placed in the serving step into a packaging bag; a freezing step of freezing the packaging bag on which the tray on which the cooked food has been placed into a packaging bag; a transport of the packaging bag frozen in the freezing step to a food serving location; a preparation step of removing the tray from the transported packaging bag and preparing the food in the tray to be served; a frame placement step of setting up the frame at the food serving location; and a food placement step of placing the tray on which the food has been prepared to be served in the preparation step into the frame set up at the food serving location in the frame placement step.

Description

Technical Field

[0001] The present invention relates to a method for providing food and a container for providing the same.

Background Art

[0002] Conventionally, cooked food has been stored in a frozen state and warmed before being provided to customers or the like (see, for example, Patent Document 1). In such a method of providing food, when providing food to each individual, the food is frozen in a state where it is placed in an individual container for one person and packaged together with the container. When providing the food, it is provided to the customer in a packaged state or after taking out the container from the packaged state, warming it, and then placing the food in the container (individual use). Also, when providing a large amount of food at a store or the like, a large amount of food is placed in a container such as a bag or tray, placed in a packaging bag, frozen, and when providing the food, it is provided to the customer after warming it while still in the packaging bag or after taking out the food from the packaging bag and warming it, and then placing the food on a plate or the like (commercial use).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, in individual use, it is possible to provide food for one person or at most a few people, but it is difficult to provide more food. Moreover, although the food is provided after being warmed, it is not possible to keep the food warm after providing it, so the food gets cold while eating. Also, in commercial use, even when the food is placed on a plate or the like, it is not possible to keep it warm, so the food gets cold while eating, similar to individual use.

[0005] Furthermore, the food can also be served in a buffet style for commercial use. In recent years, it has become difficult to secure chefs, so if pre-cooked dishes are provided frozen, it may be possible to serve food in a buffet style without having to hire chefs. In this case, the food is placed in a buffet server, and if the buffet server has a function to keep the food warm or cool, the food can be kept at the appropriate temperature. However, in this case, it is time-consuming to transfer the food to the buffet server, and since there are no chefs at the serving location, it is difficult to ensure that the food is presented in an aesthetically pleasing manner.

[0006] In view of the above circumstances, the present invention aims to provide a method for serving food and a serving container that can serve food at an appropriate temperature and in a beautifully arranged state. [Means for solving the problem]

[0007] <How to serve the food> The present invention provides a method for serving food, comprising: a serving step of placing the cooked food onto the tray of the serving container; a sealing step of sealing the tray containing the cooked food into a packaging bag; a freezing step of freezing the packaging bag containing the tray containing the cooked food into a freezing step; a transport of the packaging bag frozen in the freezing step to a food serving location; a preparation step of removing the tray from the transported packaging bag and preparing the food in the tray for serving; a frame placement step of setting up the frame at the food serving location; and a food placement step of placing the tray containing the cooked food, which has been prepared for serving in the preparation step, into the frame set up at the food serving location in the frame placement step. <Provided container> The present invention provides a serving container for serving cooked food, characterized by comprising: a tray having a main body which is a bottomed container with a food-holding space having an opening at the top into which the cooked food is placed; and a frame having a space for accommodating the tray which is a through hole that penetrates in the vertical direction. [Effects of the Invention]

[0008] <How to serve the food> According to the method of serving food of the present invention, the food prepared by the chef can be served at an appropriate temperature, and even when the food is served buffet-style, the food can be served in the state that the chef has plated it. <Provided container> According to the serving container of the present invention, food prepared by a chef can be served at an appropriate temperature. [Brief explanation of the drawing]

[0009] [Figure 1] This is a flowchart of the method for serving the food in this embodiment. [Figure 2] This is a schematic diagram illustrating a commercial serving container 10 with dish F arranged on tray 11. [Figure 3] This is a schematic diagram of a commercial serving container 10. [Figure 4] This is a schematic cross-sectional view of the commercial serving container 10. [Figure 5] (A) is a schematic diagram illustrating the state in which a tray 11 containing food F is sealed inside a bag P, (B) is a schematic diagram illustrating the state before the tray 11 is placed in the frame 12, and (C) is a schematic diagram illustrating the state in which the tray 11 is placed in the frame 12. [Figure 6] This is a schematic cross-sectional view of a commercial serving container 10, illustrating the state in which a temperature control device 15 is placed in the arrangement space 12h of the frame 12. [Figure 7] This is a schematic diagram illustrating the arrangement of three trays 11 in a frame 12. [Figure 8] This is a schematic diagram of the individual dispensing container 20. [Figure 9]Schematic explanatory diagram of the personal serving container 20, showing the state where the lid 23 is separated from the frame 22 [Figure 10] Schematic cross-sectional view of the personal serving container 20. [Figure 11] Schematic explanatory diagram of the personal serving container 20, showing the state where the tray 21, the frame 22, and the lid 23 are separated from each other

Mode for Carrying Out the Invention

[0010] The method for providing dishes in this embodiment is characterized in that the dishes can be provided to customers in a state where they are neatly arranged and maintained at an appropriate temperature.

[0011] Although it is also possible to provide single - serving or multi - serving dishes by the method for providing dishes in this embodiment, when providing a large amount of dishes, for example, as a method for providing dishes in a buffet style, the method for providing dishes in this embodiment is preferable.

[0012] <Serving Container> First, the serving container used in the method for providing dishes in this embodiment will be described.

[0013] <Commercial - use Serving Container 10> As shown in FIGS. 2 and 3, the commercial - use serving container 10 includes a tray 11 for accommodating food, a frame 12 for holding this tray 11, and the tray 11 is a container formed of a material capable of being frozen and heated. For example, the tray 11 is formed of a material that can be heated by a heating device such as a convection oven. This tray 11 includes a main body portion 11b having a space (food - accommodating space 11h) for accommodating food recessed from the upper surface. For example, a flange - shaped edge 11a is provided at the upper end of this main body portion 11b. This flange - shaped edge 11a has a flange - shaped edge so as to surround the opening of the food - accommodating space 11h at the upper end of the main body portion 11b.

[0014] The frame 12 has an arrangement space 12h that penetrates through the upper and lower surfaces. The arrangement space 12h of this frame 12 has a size and shape that can accommodate the main body portion 11b of the tray 11 inside. This frame 12 is formed such that its height is the same as the height of the main body portion 11b of the tray 11 or slightly longer than the height of the main body portion 11b of the tray 11. Moreover, when the main body portion 11b of the tray 11 is placed in the arrangement space 12h of the frame 12, the edge 11a of the tray 11 is formed to be in a state of resting on the upper surface of the frame 12.

[0015] Since the business-use providing container 10 has the configuration as described above, when the main body portion 11b of the tray 11 is placed in the arrangement space 12h from the upper opening of the arrangement space 12h of the frame 12, the edge 11a of the tray 11 is in a state of resting on the upper surface of the frame 12, and the tray 11 is in a state of being hooked on the frame 12. Moreover, the bottom surface of the main body portion 11b of the tray 11 is arranged to be at the same position as the lower end surface of the frame 12 (that is, substantially flush) or slightly above the lower end surface of the frame 12.

[0016] Therefore, if the tray 11 is placed in the arrangement space 12h of the frame 12 with the cooked food F placed in the food accommodation space 11h, and a temperature adjustment device 15 such as a heat preservation device or a cooling device is brought into contact with the bottom surface of the tray 11 (see FIG. 4), the cooked food F accommodated in the tray 11 can be maintained at an appropriate temperature. For example, the size of the tray 11 is such that the width × length including the edge 2 in plan view is about 260 mm × 330 mm, the width × length of the main body portion 11b in plan view is about 240 mm × 300 mm, and the height is about 25 mm, and the size of the frame 12 is such that the width × length in plan view is about 280 mm × 340 mm, and the arrangement space 12h is formed to be slightly smaller than the main body portion 11b of the tray 11. Then, the business-use providing container 10 can be used as a buffet server that provides cooked food in a buffet format.

[0017] Also, the frame 12 may be sized such that one tray 11 can be placed in one frame 12, or it can be sized such that a plurality of trays 11 can be placed in one frame 12. For example, as shown in FIG. 7, the frame 12 can also be sized such that three trays 11 can be arranged side by side.

[0018] Furthermore, the tray 11 is not necessarily limited to serving a single cooked dish; it may also be configured with partitions within the food storage space 11h to allow multiple cooked dishes to be served on a single tray 11.

[0019] <Personal supply container 20> If the container 20 is for individual use, it is desirable that it has a lid 23. As shown in Figures 8 to 10, the individual serving container 20 includes a tray 21 for holding food, a frame 22 in which the tray 21 is housed, and a lid 23 that closes the opening of the arrangement space 22h of the frame 22.

[0020] The tray 21 is a container made of a material that can be frozen and heated. For example, the tray 21 is made of a material that can be heated in a heating device such as a convection oven. The tray 21 has a main body 21b that has a recessed space (food storage space 21h) on its top surface that can accommodate food. The upper end of the main body 11b is provided with a flange-shaped rim 21a. This flange-shaped rim 21a has a flange-shaped edge 21a that surrounds the opening of the food storage space 21h at the upper end of the main body 21b. Note that the individual serving container 20 does not necessarily have to have a rim 21a.

[0021] The frame 22 has an arrangement space 22h that penetrates the top and bottom surfaces. This arrangement space 22h of the frame 22 is sized and shaped to accommodate the entire tray 21 inside. The frame 22 is formed so that its height is longer than the height of the tray 21. Specifically, the frame 22 is formed so that its height is slightly longer than the combined length of the thickness of the inner lid portion 23b of the lid 23 (described later) and the height of the tray 11.

[0022] The lid 23 is positioned on the upper surface of the frame 22, and has a shape that, when positioned on the upper surface of the frame 22, can cover the positioning space 22h of the frame 22. Specifically, the lid 23 has an outer lid portion 23a and an inner lid portion 23b, with the outer lid portion 23a being the same size and shape as the frame 22 in plan view. The inner lid portion 23b, provided on the inner surface of the outer lid portion 23a, is formed to be approximately the same shape as the positioning space 22h of the frame 22 in plan view. In other words, when the lid 23 is positioned on the upper surface of the frame 22, the inner lid portion 23b is positioned within the positioning space 22h and the outer lid portion 23a is formed to cover the entire upper surface of the frame 22.

[0023] Since the individual serving container 20 has the configuration described above, when the tray 21 is placed into the placement space 22h through the opening at the top of the placement space 22h of the frame 22, the entire tray 21 is housed within the placement space 22h. In this state, when the lid 23 is placed on the top surface of the frame 22, the placement space 22h of the frame 22 can be closed by the lid 23.

[0024] Therefore, by placing the tray 21 with the food F inside in the tray 21, placing the tray 21 in the placement space 22h of the frame 22, and then placing the individual serving containers 20 on top of temperature control devices such as a warming device or a cooling device, the food F contained in the tray 21 can be maintained at an appropriate temperature because there is an opening in the bottom of the frame 22 for the placement space 22h.

[0025] Furthermore, the tray 21 may be sized so that one tray 21 can be placed within the placement space 22h of one frame 22, or it may be sized so that multiple trays 21 can be placed within the placement space 22h of one frame 22.

[0026] Furthermore, the tray 21 is not necessarily limited to serving a single cooked dish; it may also be configured with partitions within the food storage space 21h to allow multiple cooked dishes to be served on a single tray 21.

[0027] <How to serve the food> Next, the method of serving the food in this embodiment will be described. The method of serving food in this embodiment involves serving pre-cooked food using the aforementioned commercial serving container 10 or individual serving container 20. The following describes the case where food is served using the commercial serving container 10.

[0028] The dishes served by the serving method of this embodiment are dishes prepared by a chef and then plated by the chef. Specifically, the dishes served are dishes plated by a chef in the food storage space 11h of the tray 11 of the commercial serving container 10, and are dishes that are served buffet-style in hotels, restaurants, etc.

[0029] The method of serving the food in this embodiment will be described below. As shown in Figure 1, first, the chef places the prepared food into the food storage space 11h of the tray 11 of the commercial serving container 10 (plating process). The tray 11 with the food placed on it is then sealed inside the bag P (sealing process, see Figure 5(A)). For example, it is sealed inside the bag P in a vacuum-sealed state.

[0030] Once the tray 11 is sealed inside the bag P, the bag P is frozen using a known freezing device with the tray 11 inside (freezing process). The bag P with the tray 11 inside is then stored in a freezer or the like in a frozen state until it is time to serve the food.

[0031] When serving the food, the food is transported to the serving location while remaining sealed in the bag P and placed on the tray 11, thus maintaining its frozen state (transportation process). At the serving location, a frame 12 for commercial serving containers 10 is installed, and a warming device for heating the food is placed within the placement space 12h of the frame 12, so that when the tray 11 is placed, the food can be served buffet-style (frame placement process, see Figure 4).

[0032] Furthermore, if the dishes to be served are to be served chilled, a cooling device for chilling the dishes should be placed within the arrangement space 12h of the frame 12.

[0033] At the location where the food is served, the tray 11 is removed from the bag P and heated in a convection oven (preparation step). If the food is to be served chilled, the tray 11 removed from the bag P is thawed using a thawing device or the like.

[0034] Then, once the food in tray 11 is heated in the convection oven to a predetermined state (i.e., a predetermined temperature), tray 11 is placed in the frame 12 (see Figure 2, food placement process). In other words, the main body 11b of tray 11 is placed in the placement space 12h through the opening at the top of the placement space 12h of the frame 12, so that the edge 11a of tray 11 rests on the top surface of the frame 12. This makes it possible to serve the food contained in tray 11 in a warm state, similar to a typical buffet server. Furthermore, since the dishes in tray 11 are already plated by the chef, the dishes can be served in a beautifully presented state.

[0035] As described above, the food serving method of this embodiment allows for easy and direct serving of dishes prepared by a chef, so even hotels that do not have chefs can provide food of the same quality as hotels with chefs. Moreover, since the food can be served simply by heating the tray 11 which is provided frozen, without the need for plating or transferring the food, buffet-style dishes can be easily and consistently provided with the same quality, including appearance. [Industrial applicability]

[0036] The method of serving food according to this embodiment is characterized by the fact that it allows food to be served to customers in a beautifully arranged state and at an appropriate temperature. [Explanation of symbols]

[0037] 10 Commercial use containers 11 trays 12th slot 20 Personal serving containers 21 trays 22 slots 23 Lid F Cuisine

Claims

1. A method of serving cooked food in a serving container having a tray and a frame, The plating process involves placing the cooked food into a serving tray, The plating process involves sealing trays containing pre-cooked food into packaging bags, and The sealing process involves freezing the packaging bag containing the trays of pre-cooked food, and The process involves transporting the frozen packaging bags from the freezing process to the food serving location, The preparation process involves removing the tray from the transported packaging bag and preparing the food in the tray for serving, The process of setting up the frame in the food serving area, The food placement process involves placing trays containing cooked food, which has been prepared in a way that allows it to be served, into frames set up in the food serving area during the frame placement process. A method of serving food characterized by the following features.

2. The frame has a space that is a through-hole that penetrates vertically, In the frame placement process, The temperature control device, which adjusts the temperature of the food located where the frame will be placed, is positioned within the space where the frame will be placed, and the frame is placed over the temperature control device within the space where the frame will be placed. The method of serving the dish according to item 1, characterized by its features.

3. The frame has a space that is a through-hole that penetrates vertically, In the frame placement process, A temperature control device for adjusting the temperature of the food is installed within the space where the frame is placed. The method of serving the dish according to item 1, characterized by its features.

4. A serving container used for serving cooked food, A tray having a main body which is a bottomed container with a food storage space having an opening at the top into which cooked food is placed, The frame comprises a through-hole that penetrates vertically and has an arrangement space for accommodating the tray. A serving container characterized by the following features.

5. The aforementioned tray is The opening of the food storage space is provided with a flange-like edge, The arrangement space for the aforementioned frame is Its width and length are shorter than the width and length of the main body of the tray, and shorter than the distance between the opposing ends of the edge. Its height is formed to be the same as or shorter than the height of the main body of the tray. The serving container according to feature 4.

6. The aforementioned frame is, It is equipped with a cover that closes the aforementioned arrangement space, The aforementioned arrangement space is The entire tray can be housed inside, and the frame is formed such that, when the lid is installed, the distance from the inner surface of the lid to the bottom surface of the frame is equal to or shorter than the height of the tray. The serving container according to feature 4.

7. The aforementioned lid is An outer cover is positioned so as to be in surface contact with the upper surface of the frame, The outer lid has an inner lid provided on its inner surface and housed in the space where the frame is positioned, The lid is, When positioned on the upper surface of the frame, the distance from the inner surface of the inner lid of the lid to the bottom surface of the frame is formed to be equal to or shorter than the height of the tray. The serving container according to claim 6, characterized by the features described above.

Images