WO1995029599A1 - Process for the decentralised supply of hot food to groups of people - Google Patents
Process for the decentralised supply of hot food to groups of people Download PDFInfo
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- WO1995029599A1 WO1995029599A1 PCT/EP1995/001285 EP9501285W WO9529599A1 WO 1995029599 A1 WO1995029599 A1 WO 1995029599A1 EP 9501285 W EP9501285 W EP 9501285W WO 9529599 A1 WO9529599 A1 WO 9529599A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Definitions
- the invention relates to a method for supplying groups of people according to individual, for example dietary, aspects from a central kitchen.
- the food from central kitchens for example for hospital patients but also passengers, has been known for a long time and its importance is increasing. It is also known to distribute pre-cooked food in portion packs in a deep-frozen state to supply older or disabled people. Furthermore, it is known to keep cooked dishes warm in warm baths over long periods of time.
- the inventors set themselves the task of improving the decentralized supply of people from a central kitchen in terms of quality and range of variation.
- a variety of dishes should be offered and this should be done from a culinary and dietary point of view.
- the invention therefore relates to a process for the decentralized supply of groups of people with hot dishes, characterized in that
- - hot dishes are prepared in a central kitchen and the cooking process is interrupted by cooling down a predetermined time before the cooking point is reached,
- the portion packs are heated by adding a defined amount of thermal energy and at the same time bring them to the cooking point
- the dishes are prepared in a central kitchen.
- the cooking process is stopped before the cooking point reached by cooking or keeping warm.
- the point in time of the termination is chosen so that a certain period of time is required to reach the cooking point under the following nutritional conditions.
- the time of termination can be found out by simple experiments or determined by cooking samples, temperature measurements, etc.
- the general technical knowledge of the canteen kitchen specialist applies here in detail.
- the food After reaching the end point of the central cooking process (pre-cooking point), the food will expediently be cooled.
- the expert will be the cooling process so that unintentional continued cooking is omitted and that hygiene aspects are taken into account. It is therefore preferred to cool the dishes rapidly to room temperature or in particular below.
- the method according to the invention at least does not provide for the freezing of the dishes in the preferred embodiments, since relatively large amounts of energy have to be transferred for freezing and thawing, and as a result the simultaneous or almost simultaneous cooking of the dishes during the warming-up process due to the different thawing times is greater compared to small portions is affected.
- the meals are packed in portion packs. This is preferably done after pre-cooking, but it is also possible for certain dishes to be pre-cooked in the sachets.
- Portion packs are understood here to mean packs which generally comprise the food portions of a person or packs which contain only one type of food, such as meat, vegetables or the like, for the nutrition of a person. It is expedient for the implementation of the method according to the invention to limit the portions to one person, since such portion packs can be heated better and more specifically because of their limited volume than would be the case in larger units, so that the rapid finishing desired according to the invention is facilitated becomes.
- various combinations and food sequences can be achieved by using and selecting very specific portion packs. It is a particular advantage of the invention that, through suitable selection, different diet plans, as are customary in hospitals, can be fulfilled without culinary aspects suffering from exceeding the cooking time or by restricting the possible combinations. According to the invention, special requirements such as mashed food or chopped pieces of meat can also be met with this method.
- the invention provides for the portion packs to be warmed up by supplying a defined amount of heat and at the same time brought to the cooking point.
- the amount of thermal energy required for this can be supplied through a thermal bath, in particular a water bath.
- the amount of heat can be adjusted by the immersion time and / or the bath temperature.
- the cooking process in the central kitchen is preferably ended in time so that the cooking point is reached within 2 to 25 minutes, preferably within 5 to 15 minutes, when heated in a water bath or equivalent other methods which supply the amount of heat.
- the invention aims to ensure that by gradually immersing the portion packs in a water bath or by gradually heating them in other devices, the next dish is cooked at the time at which the previous dishes have been served.
- the cooking time is tailored to the operational requirements of a hospital ward or old people's home.
- the warming up can take place in a kitchen. However, it is preferred to carry out the warming up to reach the cooking point in a mobile serving trolley which has one or more tempered water baths.
- heat transfer methods can also be used, for example microwave radiation or heat radiation.
- portion packs used according to the invention should be thin-walled.
- Preferred portion packs are, for example, foil bags.
- cups and the like made of other plastics or aluminum.
- the portion packs are selected before serving according to individual criteria, such as dietary criteria, and put together to form individual menus.
- the method according to the invention is particularly suitable for groups of people who are at least partially subject to dietary regulations and is particularly suitable for simplifying and improving the quality of nutrition in hospitals, old people's homes and the like.
- Menu components such as meat dishes, vegetables and rice, potatoes or the like are pre-cooked so far that they reach the cooking point after 9 minutes when heated in a water bath. After the pre-cooking process is complete, the food is cooled to 4 ° C and taken to a supplying hospital ward.
- the portion packs which are equipped with a hanging device, are put together individually and the packs intended for a patient are attached to a metal bracket.
- the individually packaged menus composed of the individually provided menu components, are placed in a water bath preheated to 95 ° C and removed at the end of the cooking time, cut open, squeezed out and served as a menu.
- a ward with a large number of patients who are subject to different dietary regulations is able to provide them individually within the usual mealtime, without the cooking times being exceeded, while avoiding long transport times that damage the quality.
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
In a process for the decentralised supply of hot food to groups of people, exceeding the ideal cooking point and a restriction in choice are to be avoided. This is attained in that hot food is prepared in a central kitchen and the cooking process is interrupted at a predetermined time before the food is fully cooked by cooling; the dishes are packed separately or together in thin-walled portion packages and taken to the group of people to be supplied; a number of suitable portion packages is selected for each member of the group, if desired; the portion packages are heated by the application of a defined amount of heating power and fully cooked; and then individually served.
Description
Verfahren zur dezentralen Versorgung von Personengruppen mit warmen SpeisenProcess for the decentralized supply of hot food to groups of people
Die Erfindung betrifft ein Verfahren zur Versorgung von Personengruppen nach individuellen, zum Beispiel diätetischen Gesichtspunkten aus einer Zentralküche. Die Ernährung aus Zentralküchen, zum Beispiel für Krankenhauspatienten aber auch Fluggäste, ist seit langem bekannt und nimmt in ihrer Bedeutung zu. Es ist auch bekannt, zur Versorgung von älteren oder behinderten Personen vorgegarte Speisen in Portionspackungen in tiefgefrorenem Zustand zu verteilen. Weiterhin ist es bekannt, gegarte Speisen in Wärmebädern über längere Zeiträume warmzuhalten.The invention relates to a method for supplying groups of people according to individual, for example dietary, aspects from a central kitchen. The food from central kitchens, for example for hospital patients but also passengers, has been known for a long time and its importance is increasing. It is also known to distribute pre-cooked food in portion packs in a deep-frozen state to supply older or disabled people. Furthermore, it is known to keep cooked dishes warm in warm baths over long periods of time.
In all diesen Fällen hat es sich als Nachteil erwiesen, daß bei Versorgung mittlerer oder größerer Personengruppen durch die Dauer des Verteilens und Servierens der Garpunkt zumindest einzelner Speisen beträchtlich überschritten wird bzw. die Verzehrtemperatur durch unerwünschte Abkühlung genußmindemd wirkt.In all these cases, it has proven to be a disadvantage that when medium or large groups of people are supplied, the duration of the distribution and serving of the cooking point of at least individual dishes is considerably exceeded or the consumption temperature has a negative effect on consumption due to undesired cooling.
Vor dem Hintergrund dieses Standes der Technik haben sich die Erfinder die Aufgabe gestellt, die dezentrale Versorgung von Personen aus einer zentralen Küche hinsichtlich Qualität und Variationsbreite zu verbessern. Dabei sollte es insbesondere ermöglicht werden, Personengruppen, die individuellen Regeln zur Auswahl von Speisen (Diätplänen) unterliegen, mit geringem Aufwand und schnell zu versorgen, so, wie dies etwa unter den Arbeitsbedingungen von Krankenhausstationen gewünscht wird. Dabei soll gleichzeitig eine Vielzahl von Speisen angeboten und dies unter kulinarischen, wie diätetischen Gesichtspunkten durchgeführt werden.Against the background of this state of the art, the inventors set themselves the task of improving the decentralized supply of people from a central kitchen in terms of quality and range of variation. In particular, it should be possible to provide groups of people who are subject to individual rules for the selection of meals (diet plans) with little effort and quickly, as is desired, for example, under the working conditions of hospital wards. At the same time, a variety of dishes should be offered and this should be done from a culinary and dietary point of view.
Gegenstand der Erfindung ist daher ein Verfahren zur dezentralen Versorgung von Personengruppen mit warmen Speisen, dadurch gekennzeichnet, daß manThe invention therefore relates to a process for the decentralized supply of groups of people with hot dishes, characterized in that
- warme Speisen in einer zentralen Küche zubereitet und dabei den Kochprozeß eine vorbestimmte Zeitspanne vor Erreichen des Garpunktes durch Abkühlen abbricht,- hot dishes are prepared in a central kitchen and the cooking process is interrupted by cooling down a predetermined time before the cooking point is reached,
- die Speisen getrennt oder kombiniert in dünnwandige Portionspackungen abpackt und zu der zu versorgenden Personengruppe bringt,- The meals are packed separately or combined in thin-walled portion packs and brought to the group of people to be served,
- gewünschtenfalls für jedes Mitglied der Personengruppe eine Anzahl geeigneter Portionspackungen auswählt,- if desired, select a number of suitable portion packs for each member of the group of people,
- die Portionspackungen durch Zuführen einer definierten Wärmeenergiemenge erhitzt und gleichzeitig zum Garpunkt bringt- The portion packs are heated by adding a defined amount of thermal energy and at the same time bring them to the cooking point
- und dann individuell serviert.- and then served individually.
Gemäß dem erfinderischen Verfahren werden die Speisen in einer zentralen Küche zubereitet. Dabei wird der Kochprozeß jedoch vor dem durch Kochen oder Warmhalten erreichten Garpunkt definiert abgebrochen. Der Abbruchszeitpunkt wird so gewählt, daß zur Erreichung des Garpunkts unter den nachfolgenden Emährungsbedingungen eine bestimmte Zeitspanne benötigt wird. Der Abbruchszeitpunkt läßt sich durch einfache Versuche herausfinden oder durch Garproben, Temperaturmessungen etc. bestimmen. Im einzelnen gilt hier das allgemeine Fachwissen des Großküchenfachmanns. Nach Erreichen des Endpunkts des zentralen Kochprozesses (Vorgarpunkt), wird man die Speisen zweckmäßigerweise abkühlen. Der Fachmann wird dabei den Abkühlprozeß
so führen, daß ein unbeabsichtigtes Weitergaren unterbleibt und daß Hygienegesichtspunkte mit berücksichtigt werden. Es ist daher bevorzugt, die Speisen rasch auf Raumtemperatur oder insbesondere darunter abzukühlen. Insbesondere bevorzugt ist es, die Speisen bei Temperaturen zwischen 2° und 10° C, wie sie in Haushaltskühlschränken üblich sind, zu lagern. Das erfindungsgemäße Verfahren sieht jedoch zumindest nicht in den bevorzugten Ausführungsformen das Einfrieren der Speisen vor, da zum Einfrieren und Auftauen relativ große Energiemengen übertragen werden müssen und dadurch das erfindungsgemäß beabsichtigte gleichzeitige oder nahezu gleichzeitige Garwerden der Speisen beim Aufwärmprozeß durch die unterschiedlichen Auftauzeiten größer im Vergleich zu kleinen Portionen beeinträchtigt wird.According to the inventive method, the dishes are prepared in a central kitchen. However, the cooking process is stopped before the cooking point reached by cooking or keeping warm. The point in time of the termination is chosen so that a certain period of time is required to reach the cooking point under the following nutritional conditions. The time of termination can be found out by simple experiments or determined by cooking samples, temperature measurements, etc. The general technical knowledge of the canteen kitchen specialist applies here in detail. After reaching the end point of the central cooking process (pre-cooking point), the food will expediently be cooled. The expert will be the cooling process so that unintentional continued cooking is omitted and that hygiene aspects are taken into account. It is therefore preferred to cool the dishes rapidly to room temperature or in particular below. It is particularly preferred to store the food at temperatures between 2 ° and 10 ° C., as is customary in household refrigerators. However, the method according to the invention at least does not provide for the freezing of the dishes in the preferred embodiments, since relatively large amounts of energy have to be transferred for freezing and thawing, and as a result the simultaneous or almost simultaneous cooking of the dishes during the warming-up process due to the different thawing times is greater compared to small portions is affected.
Im Rahmen des erfindungsgemäßen Verfahrens werden die Speisen in Portionspackungen abgepackt. Bevorzugt wird dies nach dem Vorgaren durchgeführt, doch ist es bei bestimmten Speisen auch möglich, das Vorgaren bereits in den Portionsbeuteln zu besorgen. Unter Portionspackungen werden hier Packungen verstanden, die die Essensportionen von im allgemeinen einer Person umfassen oder Packungen, die nur eine Speisenart, wie zum Beispiel Fleisch, Gemüse oder dergleichen, für die Ernährung einer Person enthalten. Es ist für die Durchführung des erfindungsgemäßen Verfahrens zweckmäßig, die Portionen auf eine Person zu begrenzen, da sich derartige Portionspackungen auf Grund ihres begrenzten Volumens besser und gezielter erwärmen lassen, als dies in größeren Einheiten der Fall wäre, so daß die erfindungsgemäß gewünschte schnelle Endbearbeitung erleichtert wird.In the context of the method according to the invention, the meals are packed in portion packs. This is preferably done after pre-cooking, but it is also possible for certain dishes to be pre-cooked in the sachets. Portion packs are understood here to mean packs which generally comprise the food portions of a person or packs which contain only one type of food, such as meat, vegetables or the like, for the nutrition of a person. It is expedient for the implementation of the method according to the invention to limit the portions to one person, since such portion packs can be heated better and more specifically because of their limited volume than would be the case in larger units, so that the rapid finishing desired according to the invention is facilitated becomes.
Erfindungsgemäß können durch Einsatz und Auswahl ganz bestimmter Portionspackungen vielfältige Kombinationen und Speisenfolgen erzielt werden. Dabei ist es ein besonderer Vorzug der Erfindung, daß durch geeignete Auswahl unterschiedliche Diätpläne, wie sie in Krankenhäusern üblich sind, erfüllt werden können, ohne daß durch Überschreiten der Garzeit oder durch Einschränkung der Kombinationsmöglichkeiten kulinarische Aspekte leiden. Erfindungsgemäß können auch Sonderanforderungen, wie pürierte Kost oder kleingeschnittene Fleischstücke mit diesem Verfahren erfüllt werden.According to the invention, various combinations and food sequences can be achieved by using and selecting very specific portion packs. It is a particular advantage of the invention that, through suitable selection, different diet plans, as are customary in hospitals, can be fulfilled without culinary aspects suffering from exceeding the cooking time or by restricting the possible combinations. According to the invention, special requirements such as mashed food or chopped pieces of meat can also be met with this method.
Die Erfindung sieht vor, die Portionspackungen durch Zuführen einer definierten Wärmemenge aufzuwärmen und gleichzeitig zum Garpunkt zu bringen. Nach einer bevorzugten Ausführungsform der Erfindung kann die dazu nötige Wärmeenergiemenge durch ein Wärmebad, insbesondere ein Wasserbad, zugeführt werden. Dabei läßt sich die Wärmemenge durch die Tauchzeit und/oder die Badtemperatur einstellen. Bevorzugt wird der Kochprozeß in der Zentralküche so rechtzeitig beendet, daß der Garpunkt bei Aufheizen im Wasserbad oder äquivalenten anderen Verfahren, die Wärmemenge zuführen, innerhalb von 2 bis 25 min erreicht wird, vorzugsweise innerhalb von 5 bis 15 min. Dabei zielt die Erfindung in einer bevorzugten Ausführungsform darauf ab, daß durch schrittweises Eintauchen der Portionspackungen in ein Wasserbad oder durch schrittweises Erwärmen in anderen Geräten die nächste Speise zu dem Zeitpunkt gar wird, zu dem die vorhergehenden Speisen serviert worden sind.
Die Garzeit wird dabei auf die betrieblichen Erfordernisse einer Krankenhausstation oder eines Altersheims abgestimmt.The invention provides for the portion packs to be warmed up by supplying a defined amount of heat and at the same time brought to the cooking point. According to a preferred embodiment of the invention, the amount of thermal energy required for this can be supplied through a thermal bath, in particular a water bath. The amount of heat can be adjusted by the immersion time and / or the bath temperature. The cooking process in the central kitchen is preferably ended in time so that the cooking point is reached within 2 to 25 minutes, preferably within 5 to 15 minutes, when heated in a water bath or equivalent other methods which supply the amount of heat. In a preferred embodiment, the invention aims to ensure that by gradually immersing the portion packs in a water bath or by gradually heating them in other devices, the next dish is cooked at the time at which the previous dishes have been served. The cooking time is tailored to the operational requirements of a hospital ward or old people's home.
Das Aufwärmen kann in einer Küche stattfinden. Bevorzugt ist es jedoch, das Aufwärmen zur Erreichung des Garpunktes in einem fahrbaren Servierwagen durchzuführen, der über ein oder mehrere temperierte Wasserbäder verfügt.The warming up can take place in a kitchen. However, it is preferred to carry out the warming up to reach the cooking point in a mobile serving trolley which has one or more tempered water baths.
Im Rahmen der Erfindung kann es gewünscht sein, mehrere Portionspackungen zur gleichen Zeit servieren zu können. Dazu kann man den Vorgarpunkt aller Speisenbestandteile gleich wählen oder man kann mit unterschiedlichen Wasserbädern bzw. unterschiedlicher Mikrowellenstrahlung arbeiten. So ist es beispielsweise möglich, für Fleisch, Nudeln oder Gemüse Wasserbäder mit unterschiedlicher Temperatur zu wählen oder unterschiedliche Tauchzeiten in einem Wasserbad mit einer definierten Temperatur zu wählen.In the context of the invention, it may be desirable to be able to serve several portion packs at the same time. To do this, you can select the pre-cooking point of all food ingredients or you can work with different water baths or different microwave radiation. For example, it is possible to choose water baths with different temperatures for meat, pasta or vegetables or to choose different diving times in a water bath with a defined temperature.
Neben oder anstelle der Wasserbäder lassen sich auch andere Wärmeübergangs¬ verfahren einsetzen, so beispielsweise die Mikrowellenstrahlung oder Wärmestrahlung.In addition to or instead of the water baths, other heat transfer methods can also be used, for example microwave radiation or heat radiation.
Die erfindungsgemäß eingesetzten Portionsverpackungen sollen dünnwandig sein. Bevorzugte Portionsverpackungen sind beispielsweise Folienbeutel. Es ist jedoch auch denkbar, Becher und dergleichen aus anderen Kunststoffen oder Aluminium einzusetzen. So kann nach einer Ausführungsform der Erfindung auch mit dichtverschlossenen Kunststoffbehältnissen gearbeitet werden, in denen die Speisen dann auch serviert werden.The portion packs used according to the invention should be thin-walled. Preferred portion packs are, for example, foil bags. However, it is also conceivable to use cups and the like made of other plastics or aluminum. Thus, according to one embodiment of the invention, it is also possible to work with sealed plastic containers in which the dishes are then also served.
Nach einer besonders bevorzugten Ausführungsform der Erfindung werden die Portionspackungen vor dem Servieren nach individuellen Gesichtspunkten, etwa diätetischen Gesichtspunkten, ausgewählt und zu individuellen Menüs zusammengestellt.According to a particularly preferred embodiment of the invention, the portion packs are selected before serving according to individual criteria, such as dietary criteria, and put together to form individual menus.
Das erfindungsgemäße Verfahren eignet sich insbesondere für Personengruppen, die zumindest teilweise Diätvorschriften unterliegen und ist insbesondere geeignet, die Ernährung in Krankenhäusern, Altersheimen und dergleichen zu vereinfachen und qualitatitiv zu verbessern.
The method according to the invention is particularly suitable for groups of people who are at least partially subject to dietary regulations and is particularly suitable for simplifying and improving the quality of nutrition in hospitals, old people's homes and the like.
Beispielexample
Menübestandteile, wie Fleischspeisen, Gemüse und Reis, Kartoffeln oder dergleichen, werden soweit vorgegart, so daß sie bei Erhitzen in einem Wasserbad nach 9 min den Garpunkt erreichen. Nach Beendigung des Vorgarprozesses werden die Speisen auf 4° C abgekühlt und zu einer versorgenden Krankenhausstation gebracht. Die Portionspackungen, die mit einer Aufhängevorrichtung ausgestattet sind, werden individuell zusammengestellt und die für einen Patienten vorgesehenen Packungen auf einem Metallbügel befestigt.Menu components such as meat dishes, vegetables and rice, potatoes or the like are pre-cooked so far that they reach the cooking point after 9 minutes when heated in a water bath. After the pre-cooking process is complete, the food is cooled to 4 ° C and taken to a supplying hospital ward. The portion packs, which are equipped with a hanging device, are put together individually and the packs intended for a patient are attached to a metal bracket.
9 min vor dem Servieren einer Speise werden die aus den individuell vorgesehenen Menübestandteilen zusammengesetzten, einzeln verpackten Menüs in ein auf 95° C vorgeheiztes Wasserbad gebracht und am Ende der Garzeit entnommen, aufgeschnitten, ausgequetscht und als Menü serviert. Dabei gelingt es einer Station mit einer Vielzahl von Patienten, die unterschiedlichen Diätvorschriften unterliegen, im Rahmen der üblichen Essenszeit diese individuell zu versorgen, ohne daß bei den Speisen die Garzeiten überschritten werden, unter Vermeidung qualitätsschädigender, langer Transportzeiten.
9 min before serving a meal, the individually packaged menus, composed of the individually provided menu components, are placed in a water bath preheated to 95 ° C and removed at the end of the cooking time, cut open, squeezed out and served as a menu. A ward with a large number of patients who are subject to different dietary regulations is able to provide them individually within the usual mealtime, without the cooking times being exceeded, while avoiding long transport times that damage the quality.
Claims
1. Verfahren zur dezentralen Versorgung von Personengruppen mit warmen Speisen d a d u r c h g e k e n n z e i c h n e t , d a ß m a n1. Process for the decentralized supply of groups of people with hot food d a d u r c h g e k e n n z e i c h n e t, d a ß m a n
- warme Speisen in einer zentralen Küche zubereitet und dabei den Kochprozeß eine vorbestimmte Zeitspanne vor Erreichen des Garpunktes durch Abkühlen abbricht,- hot dishes are prepared in a central kitchen and the cooking process is interrupted by cooling down a predetermined time before the cooking point is reached,
- die Speisen getrennt oder kombiniert in dünnwandige Portionspackungen abpackt und zu der zu versorgenden Personengruppe bringt,- The meals are packed separately or combined in thin-walled portion packs and brought to the group of people to be served,
- gewünschtenfalls für jedes Mitglied der Personengruppe eine Anzahl geeigneter Portionspackungen auswählt,- if desired, select a number of suitable portion packs for each member of the group of people,
- die Portionspackungen durch Zuführen einer definierten Wärmeenergiemenge erhitzt und gleichzeitig zum Garpunkt bringt- The portion packs are heated by adding a defined amount of thermal energy and at the same time bring them to the cooking point
- und dann individuell serviert.- and then served individually.
2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß man die Wärmeenergie durch ein Wärmebad, insbesondere ein Wasserbad, zuführt.2. The method according to claim 1, characterized in that the thermal energy is supplied by a thermal bath, in particular a water bath.
3. Verfahren nach den Ansprüchen 1 und 2, dadurch gekennzeichnet, daß man die Wärmeenergiemenge durch Badtemperatur und/oder Tauchzeit einstellt.3. Process according to claims 1 and 2, characterized in that the amount of thermal energy is adjusted by bath temperature and / or immersion time.
4. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß man die Wärmeenergie durch Strahlung und/oder elektromagnetische Felder, insbesondere Mikrowellen, zuführt.4. The method according to claim 1, characterized in that the thermal energy is supplied by radiation and / or electromagnetic fields, in particular microwaves.
5. Verfahren nach einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, daß der Kochprozeß in der Zentralküche so rechtzeitig beendet wird, daß der Garpunkt nachfolgend in der Aufheizeinrichtung innerhalb von 2 bis 25 Minuten, vorzugsweise 5 bis 15 Minuten, erreicht wird.5. The method according to any one of claims 1 to 4, characterized in that the cooking process in the central kitchen is ended in time so that the cooking point is subsequently reached in the heating device within 2 to 25 minutes, preferably 5 to 15 minutes.
6. Verfahren nach einem der Ansprüche 1 bis 5, dadurch gekennzeichnet, daß man unterschiedliche Speisen so vorkocht, daß der Garpunkt gleichzeitig unter gleichen Bedingungen erreicht wird.6. The method according to any one of claims 1 to 5, characterized in that one pre-cooks different dishes so that the cooking point is reached simultaneously under the same conditions.
7. Verfahren nach einem der Ansprüche 1 bis 4 oder 6, dadurch gekennzeichnet, daß man das gleichzeitige Erreichen des Garpunkts durch unterschiedliche Badtemperaturen herbeiführt.7. The method according to any one of claims 1 to 4 or 6, characterized in that the simultaneous reaching of the cooking point is brought about by different bath temperatures.
8. Verfahren nach einem der Ansprüche 1 bis 7, dadurch gekennzeichnet, daß man als dünnwandige Portionspackungen Folienpackungen einsetzt.8. The method according to any one of claims 1 to 7, characterized in that foil packs are used as thin-walled portion packs.
9. Verfahren nach einem der Ansprüche 1 bis 8, dadurch gekennzeichnet, daß man die9. The method according to any one of claims 1 to 8, characterized in that the
Portionspackungen nach diätetischen Gesichtspunkten zusammenstellt. Preparing portion packs according to dietary criteria.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP4414814.3 | 1994-04-28 | ||
| DE4414814A DE4414814C1 (en) | 1994-04-28 | 1994-04-28 | Supplying hot food to decentralised groups of people, |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1995029599A1 true WO1995029599A1 (en) | 1995-11-09 |
Family
ID=6516647
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP1995/001285 WO1995029599A1 (en) | 1994-04-28 | 1995-04-07 | Process for the decentralised supply of hot food to groups of people |
Country Status (2)
| Country | Link |
|---|---|
| DE (1) | DE4414814C1 (en) |
| WO (1) | WO1995029599A1 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE102005030905B4 (en) | 2005-06-30 | 2007-06-21 | DBS Projektsteuerung GmbH für Gemeinschaftsgastronomie | Vending machine for cooked menu |
| EP2040999A2 (en) * | 2006-07-11 | 2009-04-01 | Wilhelm Mengede&Söhne Fleischwaren Gmbh&Co. KG | Method for food catering for a plurality of consumers |
| EP3772992B1 (en) | 2018-04-10 | 2022-05-18 | Freshfoodz GmbH | Method for conserving a meal prepared by heating, and for providing communal catering |
| CN109573155A (en) * | 2019-01-29 | 2019-04-05 | 鲁洪明 | A kind of dish cooking packet and preprocess method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4328254A (en) * | 1980-07-23 | 1982-05-04 | The Continental Group Of Canada Ltd. | Purveying cooked food |
| EP0344562A1 (en) * | 1988-05-31 | 1989-12-06 | C & D REFRIGERATION S.P.A. | Workstation particularly for producing gastronomic preparations |
| JPH02180172A (en) * | 1988-12-26 | 1990-07-13 | Shinku Kogyosha:Kk | Instant foodstuff in package |
| WO1991002483A1 (en) * | 1989-08-15 | 1991-03-07 | Aladdin Synergetics, Inc. | Food service indication system |
| JPH03146017A (en) * | 1989-10-31 | 1991-06-21 | Ringaa Hatsuto:Kk | Programmed cooker |
| US5137745A (en) * | 1988-04-11 | 1992-08-11 | The Quaker Oats Company | Process for preparing shaped grain products |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3966980A (en) * | 1969-05-02 | 1976-06-29 | A.G.S. Food System Inc. | Method of cooking and storing food in flexible bags |
-
1994
- 1994-04-28 DE DE4414814A patent/DE4414814C1/en not_active Expired - Fee Related
-
1995
- 1995-04-07 WO PCT/EP1995/001285 patent/WO1995029599A1/en active Application Filing
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4328254A (en) * | 1980-07-23 | 1982-05-04 | The Continental Group Of Canada Ltd. | Purveying cooked food |
| US5137745A (en) * | 1988-04-11 | 1992-08-11 | The Quaker Oats Company | Process for preparing shaped grain products |
| EP0344562A1 (en) * | 1988-05-31 | 1989-12-06 | C & D REFRIGERATION S.P.A. | Workstation particularly for producing gastronomic preparations |
| JPH02180172A (en) * | 1988-12-26 | 1990-07-13 | Shinku Kogyosha:Kk | Instant foodstuff in package |
| WO1991002483A1 (en) * | 1989-08-15 | 1991-03-07 | Aladdin Synergetics, Inc. | Food service indication system |
| JPH03146017A (en) * | 1989-10-31 | 1991-06-21 | Ringaa Hatsuto:Kk | Programmed cooker |
Non-Patent Citations (3)
| Title |
|---|
| D.P. SMITH: "FOOD-FINISHING MICROWAVE TUNNEL ULTILIZES JET IMPINGEMENT AND INFRARED SENSING FOR PROCESS CONTROL", FOOD TECHNOLOGY, vol. 40, no. 6, pages 113 - 116 * |
| PATENT ABSTRACTS OF JAPAN vol. 014, no. 454 (M - 1031) 28 September 1990 (1990-09-28) * |
| PATENT ABSTRACTS OF JAPAN vol. 015, no. 361 (C - 0867) 12 September 1991 (1991-09-12) * |
Also Published As
| Publication number | Publication date |
|---|---|
| DE4414814C1 (en) | 1995-09-07 |
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