WO2002013079A1 - System for producing fresh-cooked food and production method - Google Patents

Abstract

A system or method wherein a plan of all the kitchen works is made on the basis of sale prediction data and sale past record data (sale), and detailed instructions and directions for the start and end times of the cooking steps are presented to the workers so that requested types and amounts of foods can be freshly supplied readily at a required time with as simple work as possible in accordance with the customer's request or the demand of the foods by a requisite minimum number of unprofessional workers.

Description

 Specification

TECHNICAL FIELD The present invention relates to a freshly prepared food production system, a program, a recording medium on which the program is recorded, and a system management method in the production of freshly prepared food. Background Art In general, when trying to provide freshly prepared foods, kitchen work in stores is very labor intensive. In particular, in order to provide only the required amount when needed, small-number and frequent processing is inevitable, especially in the case of breads and prepared foods with a large number of products and complicated processing steps. It is complicated and very time-consuming and difficult for the layman to do. In addition, these products are heavily renovated and require considerable time and effort to master their cooking and processing conditions.

 In addition, there are peaks such as lunch and dinner during the time when products can be sold. (In conjunction with this, kitchen work also peaks in those hours, and simply Just cooking and processing in accordance with the time of the day when the kitchen equipment is used will require the kitchen equipment etc. to have the ability to match the peak time, and also the number of workers to match the peak time.

In addition, since the type and quantity of products that can be sold at each store and sales department are different, for example, the store manager determines the type and number of products to be manufactured based on his / her own experience and feelings, and decides on a unique procedure. Manufacture and process products and display them in stores The tendency was strong. On the other hand, kitchens are often far from stores, and it is very difficult to know in real time when and what products customers need.

 As a result, the number of shoppers is unlikely to be equal to the quantity required by customers when they need it, and the number of operators is likely to be excessive because kitchen work is not leveled. .

 As a result, sales at each store have declined and personnel costs have increased, putting pressure on management.

 For example, baker products such as bread and donut and foods such as prepared foods are enjoyed while selecting various types of products at eating places.

 It is well known that these flour-based products such as baker's products and prepared foods change with time immediately after preparation and cause aging, but their quality deteriorates due to aging. Despite the fact that the food is preserved, non-cooked products have been accepted as preservatives.

 On the other hand, for example, if you try to make freshly baked bread by the so-called scratching method in which bread is baked through all processes after mixing flour, the process is short and takes 5 hours. You have to match the preparations to get closer. In addition, in order to eat bread with a variety of different types and sizes freshly baked, it was necessary to adjust the number and timing of each step such as preparation and baking in a complicated manner.

Therefore, in recent years, a method of using frozen dough has been proposed for the purpose of easily and labor-saving baking of various kinds of bread. In this case, starting with frozen bread dough, thawing and pouring out the hoy, then baking in the oven. However, even in such a case, in order to supply full-fledged fresh bread for different types of bread, individual complicated manufacturing steps corresponding to the appropriate temperature and time are required. Was.

 For example, in the baking process, bread is usually baked by changing the set temperature of the oven at that time because the temperature conditions for baking are different for each type due to its tradition. Be late. Immediately, to bake good bread, the fermentation of the dough is finished and when you are ready to bake, you need to set the proper conditions for the baking.

 —However, in order to put bread in the oven, it is necessary to prepare fermentation conditions and dough swelling suitable for the type of bread. In other words, good quality bread will not be baked unless the hoist is sufficiently filled. However, bread dough fermentation is a matter of choice, and is often not placed in the oven when needed. For this reason, the pre-process is completed with a little more time than necessary, and if the hoist is sufficiently open and ready to be baked, it is necessary to open the bakery even if it is not during the time when bread can be sold. Due to these process restrictions, the bread is freshly baked while saying freshly baked. Furthermore, if the required quantity is determined in advance, it is only necessary to calculate the quantity to be prepared based on the quantity, and then the quantity should be calculated. Is even more difficult to supply. In addition, prospects often change due to weather conditions and fluctuations in the number of customers. As a result, the expected quantity is expected to be quite large, and losses occur here as well.

In view of the above circumstances, almost no study has been made on a full-fledged method for producing freshly baked bread-a supply system.

Japanese Unexamined Patent Publication No. 3-241495 discloses an electronic cash register that sends a cooking instruction to a cook for a dish ordered by a customer in the restaurant industry. A cooking device is described, the purpose of which is to enable efficient cooking by controlling the timing of the cooking instruction. Here, first, it is necessary to register an order from a customer each time in the device. In addition, the cooking instruction is to specifically instruct the cook to start cooking, and no instruction is made to the cook for the subsequent steps in cooking.

 Japanese Unexamined Patent Publication No. Hei 4-777959 describes an automatic cooking management system for automating a cooking instruction in a cooking place after a serving clerk receives a leader in the restaurant industry. The purpose is to make cooking instruction management in the kitchen proper and efficient. Here, the cooking instruction is to instruct the start of the cooking based on the contents of the cooking by the information judging device, and for the subsequent steps in the cooking, the instruction is not made especially to the cook. Absent.

 Japanese Unexamined Patent Publication No. Hei 6-139392 / 56 discloses that an optimal number of output devices installed in a kitchen is selected in accordance with changes in the time zone, the number of kitchen workers, etc. It describes an order management system for sending order data to an output device. For this purpose, a plurality of states, such as business hours and the number of workers, are determined in advance, and an output device is selected by judging whether the current state belongs to any of them.

Japanese Unexamined Patent Publication No. Hei 8 (1994) -2242779 manages the progress of cooking and provides a function to notify the end time of each work process, thereby making cooking work easy, accurate and efficient. The invention aiming at this is described. The invention is characterized in that a timer means for measuring from the start to the end of each cooking step is an essential component, and the time required for at least one step in each step is measured by the timer means. . That is, the present invention simply indicates the recipe of the food and the end time of the process. Japanese Patent Application Laid-Open No. 9-192917 describes a mobile production and sales vehicle for bread, but does not solve the problem of fluctuations in sales and consumption. Although it is possible to reduce the time it takes to transport to the consuming area, it is necessary to burn more quantity than expected, and if the forecast is different from the forecast, the difference between the forecast and the actual result will be a loss.

 Japanese Patent Application Laid-Open No. H10-285853 discloses a production planning device, a patty baking device, and a buns that calculate and instruct the planned baking of patties and buns based on actual order data and future forecast data. Orders for hamburgers equipped with a baking device, preparation, and baking device are described. The purpose of this invention is to streamline the entire business from ordering to completion of hamburgers, especially to reduce waiting time and improve freshness.The main feature of this invention is that patties and buns are pre-baked and stored. In this way, the waiting time for finished hamburgers was reduced. Here, the actual order data used by the above-mentioned production planning device is obtained by verbally receiving the order directly from the customer, or is output from the order receiving device based on the input operation of the customer. (P. 4, left palms, lines 18-20, the same publication), requires clear data input from customers. In addition, since the work of warming and combining the patties and buns in the invention described in the prior document is a simple and fixed work, it can be easily carried out by anyone without any particular skill or training. Things.

Japanese Patent Application Laid-Open No. 11-14065 aims to provide information on cooking including an operation program of a cooking appliance in a flexible and easy-to-use form according to a user's request. This document describes a cooking support system that performs cooking, and a cooking device that is compatible with such a cooking support system. The cooking support system includes an information supply unit and a plurality of information management units that store information on cooking for each dish, and the cooking information includes ingredients, amounts of ingredients, and nutritional values. In addition to the cooking method for each step, a program that regulates the operation of a cooking device such as a microwave oven and a rice cooker in the dish is included, and the program is transferred from the information management means to the cooking device. It is characterized by supplying. Japanese Unexamined Patent Publication No. H11-159893 describes an inventory / cooking management system and a stock / cooking management method. The purpose of the method is to provide a quick service without waiting for customers due to cooking time. The feature is that, based on the pre-entered stock quantity and cooking time for each product, when the stock quantity of the product decreases to a certain level, an alarm sounds and the user is prompted to add cooking By doing so, it is always necessary to secure a certain number of stocks. Therefore, according to the present invention, the alarm that sounds when the inventory level decreases merely prompts for additional cooking, so that the cooking time is short and the inventory can be easily supplemented by the instruction for additional cooking. Only seems to be valid if.

 Japanese Patent Application Laid-Open No. 11-1878724 discloses that cooking processes are managed using cooking progress information according to the actual progress of cooking, and an appropriate cooking means is selected each time the cooking progresses. A cooking support system is described, which is capable of outputting various kinds of menus and efficiently controlling each cooking appliance in accordance with the management of a cooking procedure. In any of the conventional technologies described above, all kitchen operations are planned based on sales forecast data and sales performance data (sales status (selling condition)), etc., and the worker is notified of the start time and end time of each cooking process. No system or method is provided to provide detailed instructions on such things.

The purpose of the present invention is to provide a simple and simple operation that meets the needs of customers or the demand for goods by the minimum number of non-specialized workers, and the types and necessities required when necessary. That is, to cook and supply a large amount of food fresh. In particular, the present invention simplifies the conventionally cumbersome pre-baking and / or oil fried food preparatory work in the production of freshly baked bread and donut or prepared foods, and thus enables work on a wide variety of products. The purpose is to increase the frequency of baking dough or the frequency of treating oils in prepared foods.

 Therefore, in order to achieve the above object, the present invention provides a system for producing freshly prepared food.

 Further, the present invention provides a program for causing a computer to execute the system, or a program for causing a computer to function as the system, a computer-readable recording medium on which such a program is recorded, and It provides a method for use in manufacturing systems. DISCLOSURE OF THE INVENTION The present invention relates to a method for producing a freshly prepared food, characterized by performing a work associated with each step based on a work instruction in which a procedure of each step output is described.

 This method can be suitably used in order to more effectively carry out a method for producing freshly baked bread and fried donuts or prepared foods as described later in this specification.

In particular, for example, the work order includes sales forecast data that has been revised at any time by a computer at least once by a computer based on sales performance data of the day based on sales performance data of the day based on past sales performance data. Manufacturing (Production) Preparation of frozen bread dough, baking and / or oil filing, or preparation of prepared foods and other preparations based on actual data The work contents related to the machining are shown.

 As a simpler method, the sales forecast data planned based on the past sales results data should be used as it is, without any need for computer correction based on the sales performance data of the day. Is also possible.

 Work instructions are created at least once a day, from time to time, and suitable output means

For example, means for displaying on a computer screen, suitable document means, and

Output by Z or voice means. For example, it can be created at appropriate intervals, taking into account demand and worker's ability-skill level. In other words, it is desirable that the interval for creating, displaying and / or outputting such work content be as short as possible in order to produce a product that meets the demand, but if the interval is too short, it is burdensome for the operator. This interval can be at regular intervals (for example, 30 minutes) throughout the working day of the day, but the interval at which work instructions are created and output can be varied as appropriate to meet demand and other factors. O

 Examples of systems that can be used to implement such a method include, for example, the following.

 First, there is a sales forecasting system including means for inputting sales forecast data (the number of sales plans) planned based on past sales results, and sales forecast data recording means for recording and / or managing the sales forecast data. The sales forecasting system further includes a means for inputting sales performance data, a means for recording sales performance data, a rule recording means in which rules are recorded in advance, and a readout of the sales prediction data, sales performance data, and rules. The sales forecast data may include at least one means for modifying the sales forecast data in accordance with the rules based on the sales performance data.

The system has a means corresponding to a central processing unit, and the means is a main processing unit. In response to a command from the control program in the memory, the sales forecast data, sales performance data and rules are read from each recording device, and the sales forecast data is read at least once, in accordance with the rules, based on the sales performance data. It can be modified at any time. The corrected sales forecast data is recorded again in the sales forecast data recording device.

 Here, the “rule” refers to, for example, comparing the cumulative number of sales (sales actual data) and sales forecast data (number) for each product at each point in time, and calculating the rate of progress (or Sales rate) and multiply the sales forecast data from that point on by a coefficient corresponding to this progress rate, so that the sales forecast data can be revised at any time. . Incidentally, the coefficient can be appropriately determined in advance for each product.

 Sales forecast data includes, for example, monthly sales (sales) and gross profit, weekly sales (sales) and gross profit, daily sales (sales) and gross profit, and items.

(Products) There are sales numbers for each hour.

In addition, sales forecast data can be obtained based on past sales results. For example, sales forecast data on daily sales (sales) and hourly sales volume for each item (product) According to the prescribed sales, based on the ratio of the average sales quantity by each single item and time zone on the same day over the past several months, the sales plan target (all amount) is set so that It is possible to measure the average sales forecast data (number) for each single item and for each time zone on a predetermined sales day. Next, as a performance management system, a means for inputting sales performance data, a means for recording sales performance data, the number of manufacturing (production), manufacturing loss, and number of tastings on the day when and what products were manufactured. Input of actual production data consisting of production-related data, such as data on production, such as usage, used amount, and stock quantity Means, manufacturing performance data recording means for totalizing and / or storing the manufacturing performance data, reading out the sales performance data and the manufacturing performance data from each recording means, and for each product displayed at the store based on the difference in the number of each product. TL ^) o A processing means capable of calculating the number of in-store products (the number of in-store products), and a performance management system including at least one means for recording the number of in-store products

 The system has means equivalent to a central processing unit. The means receives a command from a control program in the main memory, reads out sales performance data and production performance data from each recording means, and reads the number of products for each product. The number of products displayed in the store (the number of products in the store) can be calculated in real time from the difference between the products.

In addition, the work (production) instruction system includes raw material conditions, processing or manufacturing conditions, and working hours for each product, and each manufacturing and / or cooking facility (eg, a dough conditioner, and / or a thawing room, a hoist, and Master data consisting of information on the operation and capacity conditions of the refrigerated storage and oven and / or fryer, etc., and the rules (order, production and / or Recording means for pre-recording cooking facility scheduling rules, rules for panning, rules for determining products to be worked on at the same time, and rules for leveling personnel); storefronts read from each recording means A means to select rules based on product quantity, master data, manufacturing performance data, and / or sales forecast data; Applying the selected rules to the number of over-the-counter products, master data, production performance data, and / or sales forecast data read from the recording means, for example, preparing frozen bread dough and baking and / or oiling Or means for preparing work instructions indicating the contents of work relating to the preparation of prepared foods and other cooking processes; and at least one output means for outputting the work instructions. Work instruction system including two means.

 Examples of the means for outputting a work instruction include a means for displaying on a computer screen, a suitable document output means such as a printer, and / or a sound output means.

 The system has a unit corresponding to a central processing unit. The unit receives a command of a control program in the main memory, and reads out the number of over-the-counter products, master data, production result data, and / or sales from each recording unit. Forecast data (Select rules based on this, and apply the rules thus selected to the number of over-the-counter products, master data, manufacturing performance data, and / or sales forecast data read from each recording means) Then, if necessary, at least one time at a time, it is possible to create and output work instructions or work schedules indicating the work contents at any time.

 Specific examples of work instructions or work schedules output from the work instruction system are shown in FIGS. 3, 4, and 8 to 12.

 Furthermore, in the central processing unit of the above system, data simulating the operation status of each facility and the personnel pattern necessary for work from the next day onward, the firing loss rate for each single product to be manufactured, the unsold loss rate, Graphs showing changes in the number of units sold and the number of units fired over time, sales and gross profit by item, category, and the amount of raw materials used in stores. Store management data can also be obtained, and such store management data can be output, for example, as a daily report by an output means in the work instruction system. This example is shown in FIG.

As a result, it becomes easy to grasp the required number of workers for each time period from the next day onward and to determine the necessary arrangement of the part workers. In addition, when opening a new store, it becomes easier to verify the ability and determine the necessary equipment. In addition, the amount of raw materials used in the store is automatically calculated as store management data, whereby the materials required for the store can be automatically ordered through various network systems described below, and However, it is also possible for a part-time worker or the like to perform complicated work of ordering raw materials.

 The above-described systems in the present invention are connected to each other via a wired or wireless connection so that various data recorded in each system can be used. Further, in each system, a specific example showing the function of the system of the present invention can be realized by configuring one unit, for example, the recording unit to also have the function of two or more recording units, in FIGS. 13 and 14. Shown in a flowchart.

 As one aspect of the present invention, each system of the sales forecasting system, the performance management system, and the work instruction system can be configured as an independent and separate device, for example, a computer system. In such a case, the devices are coupled to each other via suitable telecommunication lines well known in the art, for example, a network such as a LAN (Local Area Network) or a WAN built in a store. It can be configured as a network system.

 Furthermore, in such a case, the means for inputting sales performance data and the means for recording sales performance data are not provided in each system, but are installed separately at the sales floor, and the sales performance data is then transmitted to the LAN. The data can be sent to each system in real time via the system, and each system can perform each processing in real time (POS (Point of Sales) system).

The means for recording various data such as sales forecast data and sales performance data can be configured as a high-performance computer called a store server. In such a case, the various data must be It is sent to the storage server and then to each system, where it is recorded in each recording means. Figure 2 shows an example of a conceptual diagram of such a network system.

 Another embodiment of the present invention relates to a method for manufacturing freshly prepared foods, in which two or more of a sales forecasting system, a performance management system, and a work instruction system are integrated in one device. It is also possible to configure an integrated system or the entire system as a single device, for example, the system integrated in a computer. In such a case, a means for inputting sales performance data in each system, a means for recording sales performance data, a central processing unit, and / or a main memory are independently provided in the integrated system. They may be included, or may be integrated as a single unit. Even in such a case, sales performance data can be input in real time, and each system can perform each processing in real time.

 Even in such a case, the means for inputting sales performance data and / or the means for recording sales performance data are not provided in each system, but installed separately at the sales floor, and sales performance data Can be sent to each system in real time via LAN, and each system can perform each processing in real time (POS (Point of Sales) system). A specific example of such a system configuration is shown in FIG.

As described above, as a simple means, sales forecast data planned based on past sales performance data can be used, especially for sales performance data of the day that is grasped in real time (based on the Therefore, the sales forecast data can be used as it is.Therefore, the system of the present invention is configured as a simple system that does not include means for inputting sales result data and means for recording sales result data. Do Both are possible.

 In such a case, since the sales performance data of the day from the means for inputting the sales performance data is not sent to each system and / or store server 1 of the present invention, for example, the sales prediction system In, the sales forecast data is not revised at regular intervals based on the sales performance data according to the rules.

 However, even in such a case, based on the sales forecast data planned based on the past sales results recorded and managed in the sales forecast data recording means, the work means instructions and the store management data are output in the above-described procedure. And the same effect can be obtained.

 For example, after the end of the work (business) hours of the day, or at an appropriate time during the work hours, the sales results can be collected and input to each system and / or store server to collect sales data. Forecast data can be modified and updated at any time.

 Each system of the present invention may be installed externally through a suitable telecommunication line known in the art, for example, an ISDN line, an Internet using an optical fiber line, or a dedicated line. It can be connected to the host computer at the headquarters of each store. In this case, the host computer includes a plurality of systems, collects and / or manages information from each store collectively by the host computer, and starts the system of each store from the host computer. It is also possible to configure as a manufacturing system that transmits the master data to the other.

Therefore, the present invention further provides a method for executing a sales forecasting system, a performance management system, a work instruction system, and / or a system in which these systems are integrated, in an instant to produce freshly prepared food. Prepared food program or to prepare freshly prepared food It relates to a fresh food preparation program to make a computer function as a sales forecasting system, a performance management system, a work order system, and / or an integrated system of these systems.

 Furthermore, the present invention relates to a computer-readable recording medium on which the above-mentioned program is recorded.

 The program can be recorded on a medium by any recording method known in the art, such as magnetic, optical, or magneto-optical. Examples thereof include a hard disk, a floppy disk (FD), a CD-R, a CD-RW, an M0, and a magnetic tape.

 The present invention also relates to the following method using each of the above systems. That is, the present invention provides a step in which sales forecast data planned based on past sales results is input to sales forecast data recording means, and the sales forecast data recording means records and / or manages the sales forecast data. Method for forecasting sales in the production of freshly prepared foods,

Further, the step in which the sales performance data is input to the means for recording the sales performance data, the central processing unit reads the sales forecast data, sales performance data and rules from each recording device, and reduces the sales forecast data according to the rules. The sales forecasting method described above, comprising the steps of making corrections as needed once a day, a step in which sales performance data is input to the means for recording sales performance data, and a manufacturing performance data Aggregate and / or save Steps that are input to the production performance data recording means, the central processing unit reads the sales performance data and production performance data from various recording means, and determines the difference from the number of each product. Calculating the number of each product displayed at the store at the time of the day (the number of store products), and the step of recording the number of store products in the recording means Et al made, performance management method in the manufacture of cooked fresh food A step in which the central processing unit selects rules based on the number of over-the-counter products read from each recording means, master data, production data, and / or sales forecast data; and the number of store products read from each recording means. Applying the rules selected in this way to master data, production performance data and / or sales forecast data, and, if necessary, at least once a day, as needed A method for producing a freshly prepared food, comprising the steps of: producing an instruction; and outputting the work instruction; and

 This is a system management method in the manufacture of freshly prepared food, which combines at least two or more methods. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 shows an operation cycle in the method of the present invention when a plurality of dough conditioners are used.

Figure 2 shows an example of a conceptual diagram of a sales forecasting, work instruction, and performance management system. Figure 3 shows an example of a work instruction output from the work instruction system. FIG. 4 shows an example of a work instruction output from the work instruction system. FIG. 5 is a flowchart showing the flow of the mouthpiece in the program used to determine the actual work instruction contents for the molded frozen bread dough using a computer.

FIG. 6 is a flowchart showing a flow of logic in a program for determining the contents of a work instruction to be panned using a computer based on a rule for determining a timing for panning. Figure 7 shows the sales volume of each freshly prepared food item and the number The transition of the number of components and the like are shown in a graph.

FIG. 8 shows an example of a work instruction output from the work instruction system.

FIG. 9 shows an example of a work instruction output from the work instruction system.

FIG. 10 shows an example of a work instruction output from the work instruction system.

Fig. 11 shows an example of the work schedule output from the work instruction system.

FIG. 12 shows an example of a work schedule output from the work instruction system.

FIG. 13 is a flowchart showing an example of specific functions in the system of the present invention. The functions described on the flowchart are as follows:

 Monthly sales (sales) · Gross profit plan creation function: Function to set monthly sales amount (sales) and gross profit target (forecast data) based on monthly past results.

 Weekly sales (sales), gross profit plan creation function: Function to set the sales amount (sales) per day and gross profit target (forecast data) based on weekly and daily past results.

 Daily sales (sales) · Gross profit plan creation function: A function to determine the sales quantity of each product based on past results against the sales target for each day.

 Production planning function by time of day for each item: Function to create a production (sales) plan based on sales and forecast data.

 Same-day sales (production) plan correction function: A function to check the sales results of the day and correct the sales forecast according to sales trends.

 Work instruction function: A function to output the contents of work created by the work instruction system using appropriate output means.

Baking simulation function: This is a function to create store management data. For example, it is possible to check facility capacity before opening a store, Function to create a program schedule.

 Personnel plan creation function: A function to plan the number of workers required for each time zone based on store management data. '' Ordering / Inventory function: A function to calculate the number of in-store products, the amount used, and the number of stocks based on sales performance data and manufacturing performance data.

 Performance collection / management function: A function to collect and analyze sales performance data and production performance data by time zone and use it for future sales forecasts.

 Data transmission / reception function: Function to send each of the above data obtained at each store to an external headquarters system via a telecommunication line, or to receive master data etc. from the headquarters system.

FIG. 14 is a flowchart showing an example of specific functions in the system of the present invention.

Figure 15 shows an example of the system configuration of the sales forecast ■ work instruction ■ performance management system. Best Mode for Carrying Out the Invention Examples of orders used when creating work contents in the present invention can be listed below. By appropriately combining these, a work instruction can be created.

 (1) Order according to sale (made to order)

 [Order generation conditions]

 -Products whose store inventory is below the reference value

 [Amount to produce]

 -Amount expected to sell within one hour from now

[Note] ■ Normally, no order will be generated if the product cannot be sold, no matter how long the schedule is set, because store inventory will not decrease. However, by setting the store inventory standard high, production can be performed as planned.

 (2) Work 'equipment capacity leveling order (minimum personnel)

 [Order generation conditions]

 • Every 30 minutes, based on the forecast data two hours ahead, calculate the workload and equipment load at that point in time, and if the work overflows in terms of equipment capacity, the priority of advanced production is low. The order is generated at the moment, starting from the product. Note that the lower the holding time of the dough and the lower the priority of the baked product, the lower the "priority of production priority".

 [Amount to produce]

 -The quantity that was to be produced in 2 hours ahead

 (3) WIP production in case of disappointment

 [Order generation conditions]

 ■ Products that have several processes, are maintained in the middle of processing, and are approaching the limit of maintenance time. For example, after the frozen dough or fried product is thawed,

[Amount to produce]

 -Pre-charged quantity

 [Note]

 -Issue production instructions based on forecasts, even if no order or leveling orders are placed.

-Products that have been processed halfway will be lost unless processed to the end. Therefore, we wait until the last minute for an order and issue production instructions as long as quality can be maintained. Figure 5 is a flow chart showing the flow of the mouthpiece in the program used to determine the actual work instructions (after opening the shop) for the molded frozen bread dough using a computer based on the above-mentioned techniques. Shown in In addition, examples of oven scheduling rules include the following.

 For example, since the time of taking out of the oven varies depending on the product, it is practically difficult to adjust it so that it does not overlap. In addition, instantaneous peaks can be sufficiently handled by human systems.

 Therefore, in the scheduling of the oven, attention is paid only to the evening of the work before the kiln. Therefore, adjustments are made separately for patterns in which the load of personnel is dispersed and patterns in which the load is concentrated.

 Change scheduling rules for bottom and peak times. For example, there are no visitors before the store opens, so there is ample room for work. Therefore, it is preferable to apply the following rules at the bottom and at the peak 1. After opening the store, it is preferable to apply [Rule 2 for beak] or [Rule 3 for peak].

 [Bottom rule]

 * The peak of personnel has been reduced, and the capacity utilization rate has also been reduced.

 ♦ Before kiln work and other pre-kiln work and post-kiln work are all <non-overlapping ο

 [Peak Rule 1]

 * Some overlap between work before and after kiln is allowed.

 ♦ If there is a little time after the post-kiln work, the next batch can be started. In that case, it is possible even if the kiln and the kiln overlap.

 [Peak Rule 2]

♦ Even if the front and back of the kiln overlap each other, no problem is caused. Start the kiln front.

 [Peak Rule 3]

 * In order to make the equipment operation rate purely 100%, start before and after the kiln almost overlapped (giving extra time only for the time for putting in and taking out the top plate).

 In addition, as an example of a rule to be followed when panning frozen bread dough in a dough conditioner, the following method can be used.

 Check the condition of the mouthpiece every 30 minutes. At that time, if the progress of baking of the dough at the Hui mouth is poor, a baking order will be issued for leveling. Therefore, the panning is actually performed at two points: when the hoist is empty, or when the dough needs to be prepared according to the time schedule.o

 Since the dough panned at the mouth of the hoist is based on the sales forecast data, when the sales forecast is revised (re-estimated) at any time as in the present invention, the dough previously panned is replaced with the current forecast data. It is necessary to confirm what kind of dough is whitened at

 If the sales forecast data has changed, it is necessary to change the target time for each of the mouthpieces and adjust the target time for each next time, the number of products, and the number of top plates. In doing so, follow the following “Thinking”.

 "Thinking"

 -Allocate a pre-prepared place of production within the range of the dough maintenance time (usable time). Therefore, the number of products, the number of top plates, and the usable time are constant.

 -During the maintenance period, dough that has not been added to the porcelain mouth but is newly generated in the sales forecast is assumed to be the expected loss.

Based on the rules for determining the timing of panning described above, determine the contents of the work instruction to be panned using a computer Figure 6 shows a flowchart describing the logic flow in the program.

 The work before closing (burning out) is performed on the bread dough that is kept in a standby state after the opening of the hoist. Firing is performed according to the logic of “Leveling firing order”.

Manufacturing method of freshly prepared food

 The most important thing in the method of constantly supplying freshly baked bread is to supply enough bread dough that is ready to be baked immediately after putting it in a oven.

 Based on the above viewpoints, the present inventor provides a cycle system in units of a certain period of time, for example, about 1 hour to 4 hours, and provides a frozen bread dough suitable for bread or donut required in the unit time. On the other hand, depending on the type of frozen bread dough, the necessary thawing and fermentation, holding of the boiled dough, and baking in an oven with fixed setting conditions are repeated every unit time, so that the dough will always be sufficiently boiled. And found a way to supply freshly baked bread at all times.

 That is, according to the present invention, the frozen bread dough required for the production of the type and quantity of bread to be supplied within a predetermined unit time is simultaneously subjected to the thawing and hoisting process, and the bread dough is kept on standby under a certain condition, Thereafter, the present invention relates to a method for producing freshly baked bread using frozen bread dough, comprising baking at least a part of the dough in an oven under fixed baking conditions.

In addition, the present invention provides a method for simultaneously thawing frozen bread dough necessary for manufacturing the type and quantity of bread to be supplied within a predetermined unit time, holding the bread dough under a certain condition, and thereafter, Baking using frozen bread dough, comprising baking at least a portion of the dough in an oven at fixed baking conditions. The present invention relates to a method for producing fresh bread.

 In addition, the present invention provides a method of manufacturing the type and quantity of bread to be supplied within a predetermined unit time, simultaneously subjecting the required frozen bread dough to the thawing and hoisting process, holding the bread dough under a certain condition, and then The present invention relates to a method for producing a deep-fried donut using frozen bread dough, comprising baking at least a part of bread dough in an oven under fixed baking conditions and / or cooking with an oil fryer.

 Furthermore, the present invention provides a method of simultaneously preparing a type of bread to be supplied within a predetermined unit time and a frozen bread dough required for the production of a number of the bread dough in a thawing step, holding the bread dough under a certain condition, and thereafter, The unit time is based on the method of manufacturing fried donut using frozen bread dough, which consists of baking at least a part of the dough in an oven with fixed baking conditions and / or cooking with an oil fryer. Store size · Number of products to be supplied · Types of kitchen equipment · Scale ■ Depending on the quantity, etc., a person skilled in the art can appropriately set the time, which is usually Ί to 4 hours.

 Further, this unit time can be changed during the supply time of the day in the store as needed.

 For example, the unit time can be determined on the basis of the waiting period of the dough that has finished feeding. In a day, there are usually times when sales fluctuate greatly and times when sales fluctuate little. Thawing ■ Since the processing capacity of the equipment used for the hoist is normally limited, the unit time should be shortened during hours when sales fluctuations are large, and the unit time should be lengthened during other times to reduce sales fluctuations. It is preferable to supply the product at a firing rate according to the following.

Hereinafter, the materials of the frozen bread dough used in the method of the present invention and the compounding ratio thereof are not particularly limited. For example, various sweet buns such as anpan -A person skilled in the art can appropriately select the type of the final product such as a roll. Raw materials obtained by appropriately blending each material are subjected to various processes known to those skilled in the art, for example, pretreatment, kneading, fermentation, etc., and then further dividing, rounding, shaking, shaping, After finishing processing such as molding, freeze using a plastic freezer or the like, and freeze and store in a freezer at an appropriate temperature.

 Furthermore, the frozen dough according to the present invention includes: a dough that has been frozen after being subjected to a hoisting process (a frozen bread dough after a hoisting process); (Frozen bread dough).

 Therefore, when using the frozen bread dough after the hoist or the frozen bread dough after the baking, the hoisting step and / or the baking step in the above-mentioned manufacturing method becomes unnecessary, and the production lead time in the kitchen is shortened. Thus, it is possible to supply freshly baked bread to meet consumer demand. That is, in the method of the present invention, when the frozen bread dough after the opening of the hoist is used, it can be immediately subjected to the baking step after thawing, if necessary. It can be supplied as freshly baked bread immediately after heating with a microwave oven or a steam oven.

 In the following, the details will be described focusing on the use of frozen bread dough. However, instead of the frozen bread dough, the present invention can be applied to a scratch dough or a refrigerated bread dough obtained through a mixing process.

 When the method of the present invention is carried out using scratch dough or refrigerated bread dough, the thawing process can be carried out under the conditions described below. It is obvious to those skilled in the art that dough or refrigerated bread dough is fermented without thawing.

Also, considering that it is clearer and easier to understand, The following describes the production and sale of foods as an example, but it can be applied to the supply and consumption of other freshly prepared foods.

 In the method of the present invention, the thawing and hoi-mouth (final fermentation) steps preferably use an automatic thawing hoi-mouth storage generally called “dough conditioner”.

 As a preferred example of a dough conditioner that can be used in the method of the present invention, a dough conditioner having a heating rate of 0.5 ° CZ min or more and a cooling rate of 0.5 ° C / min or more, for example, , For a frozen bread dough charge of 20 kg, the output is greater than 400 W, preferably <60 W or more, and the output is greater than 600 W, preferably 100 A dough conditioner equipped with an eclipse of 0 W or more.

 Prepare an automatic defrosting hood with a capacity that can accommodate the quantity of frozen dough that can be consumed within a given unit time (for example, 3 to 4 hours). Usually, it takes about 3 hours to take out the frozen dough, so it is convenient to set the volume to an equivalent amount.However, if the size of the dough fluctuates, adjust it accordingly, It is also possible to use the hoi jar at the same time.

 Those skilled in the art can appropriately select and determine the conditions of the thawing and hoisting steps.

 Then, the bread dough, which has been sufficiently fermented and finished pouring out, is put on standby in a standby storage before baking in order to keep it on standby under certain conditions.

 This standby holding must be performed under certain conditions in order to maintain the state of the dough before firing at a constant level and, if necessary, to perform firing under fixed firing conditions. is there.

The inventor has clarified that humidity as well as temperature is important for the quality of baked product bread as such a condition. That is, temperature 5 to 15. C, preferred 3. When the dough is kept on standby at a C and humidity of 60 to 98%, preferably 65 to 95%, various types can be prepared for about 4 hours, preferably for about 3 hours. Can be kept in the same condition, and depending on the degree of sales or consumption of bread, it is possible to supply freshly baked bread by removing the required amount from the standby storage and baking it in the oven. Possible o

 The temperature range for holding the above-mentioned stand-by temperature is shown based on the case where yeast cells are usually used, but for example, low-temperature sensitive yeast cells as described in Patent No. 3707117 When using (a type of bacterium whose fermentative power is greatly reduced or loses almost no fermentative power in a low temperature range), the temperature for holding the stand-by should be raised according to the temperature sensitive area. Can be done.

 By the way, Japanese Patent Application Laid-Open No. 7-155001 proposes a method of pre-baking frozen bread dough, which is to maintain the temperature at 0 to 18 ° C after discharging the thawing hoist. There is no description about humidity conditions. In addition, when the ball-shaped (plate-shaped) frozen bread dough is used, the molding and final fermentation steps can be further performed during the standby and holding.

 As the standby storage, for example, a normal humidified refrigerated storage can be used. The dough conditioner can also be used as a standby storage, in which case there is no need to move the dough to the standby storage after the end of the hoist.

When the dough thawing process, the hoisting process, and the standby holding process are performed in the same automatic thawing process, the operation cycle is shifted by an appropriate time using multiple dough conditioners. Driving makes it possible to supply freshly baked bread without interruption throughout the business hours of the day. This is shown in Figure 1. As a specific example of the conditions of each step before the above-mentioned firing, for example, an internal temperature of 17 ° C to 40 ° C, preferably 22C to 35, and an internal relative humidity of 50% to 75% The thawing of the frozen bread dough and the hoisting (fermentation) process are continuously performed using a dough conditioner, preferably while maintaining the content at 60% to 65%, and after the completion of the hoisting process, the air in the refrigerator is maintained. While maintaining the difference between the dew point temperature of the dough and the surface temperature of the dough at 20 ° C. or less, preferably at 15 ° C. or less, the temperature in the refrigerator is 0.2 ° C./min or more, preferably 0.4 ° C./min. A method of cooling to a temperature of 5 ° C. to 15 ° C. at a cooling rate of not less than one minute and continuously holding the dough in the same dough conditioner under the above conditions can be mentioned.

 On the other hand, as another method for the thawing of frozen bread dough and the hoist opening process, the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough using a dough conditioner should be 20 ° C or less, preferably 15 ° C. It is also possible to raise the internal temperature to 17 ° C to 40 ° C at a rate of 0.1 ° C to 2 ° C / min while maintaining the temperature below o

 All of these are the same for holding bread dough after the thawing and hoisting process.

After completion of the hoist process, the temperature is 5 to 15 ° C, preferably 8 to 13 ° C, and the humidity is 60 to 98%, preferably 65 to 85%. It is also possible to move the dough to a humidified refrigerated storage set at 95% and maintain the state of the dough in the refrigerated storage. Alternatively, while maintaining the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough at 2 CTC or less, preferably 15 ° C or less, the temperature in the refrigerator is 0.2 ° C / min or more, preferably 0 ° C or more. It is possible to cool from 5 ° C to 15 ° C at a cooling rate of 4 ° C / min or more.

 As such a pre-firing method, the inventions described in Japanese Patent Application No. 11-258030 and Japanese Patent Application Laid-Open No. 2000-157471 are also applicable.

The above-mentioned "relative humidity in the refrigerator" is the relative humidity of the air in the refrigerator, and It is an average value that fluctuates in the range of 10%. The difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough is an average value and fluctuates in the range of about ± 10%.

 Further, the dew point temperature of the air in the refrigerator and the surface temperature of the dough can be measured by methods known to those skilled in the art. For example, the dew point temperature of air can be obtained from the “airline diagram”, which is a relationship diagram between temperature and humidity, and the fabric surface temperature can be obtained by actual measurement using a well-known temperature sensor.

 Furthermore, in the method of the present invention, the thawing step and the heeling step can be performed separately using a thawing chamber or the like. If the holding of the dough from the hood is properly performed, freshly baked bread can be supplied. I can do it.

 In order to provide various types of bread on order, it is preferable that the time required for the thawing of the frozen dough and the time required for the hoisting process be almost the same in terms of simplification of the work.o

 However, the composition of bread dough varies greatly depending on the type of bread, and when the composition is different even with the same amount of yeast added, especially when the amount of salt or sugar added is different, the activity of the yeast is greatly affected. The amount of generated carbon dioxide (generation rate) is greatly different.

 In addition, the optimal dough expansion rate at the time of final fermentation differs depending on the type of bread, that is, the optimal gas generation amount of yeast differs. In addition, the thawing speed varies depending on the shape of the frozen dough and the amount of split.

 For example, frozen dough that has been wrapped with filling, bean paste, etc., generally has a longer thawing time.

 In such a case, the total required time can be made the same by adjusting the amount of the list.

Specifically, the amount of carbon dioxide gas generated at each temperature from 10 ° C to 35 ° C was measured with a gas generation amount measuring device (Pharmograph) while changing the amount of added paste for each dough. Measured by a temperature sensor inserted in the dough. From the total amount of gas generation calculated based on the determined bread dough temperature, the type of bread birth ■ weight ■ By determining the specific amount of yeast added to each frozen bread dough according to the shape, etc., Thawing of several types of frozen dough can make the total time of fermentation uniform.

 Bread, large French bread, or molded frozen bread dough that has a complicated shape or that is good to be remolded after thawing is processed in the process. For example, when making bread from frozen plate dough, thaw the frozen plate dough at 10 ° C to 35 ° C, roll the dough, take bench time if necessary, and use a Pullman-type or Yamagata bread. It is molded according to the molding, packed in a food mold of a predetermined size, and has a hoist opening. It may be fired as it is, but if desired, it can be fired after holding it in a standby state.

 In the case of baguette of French bread, the process is the same as the above process. Perform frozen plate dough at 10 ° C to 35 ° C, roll the dough, take bench room if necessary, and mold according to baguette type or batter ban molding Take the Hui mouth between the canopies. It may be fired as it is, but if desired, it can be fired after holding it in a standby state.

 In the case of large bread, it is relatively difficult to suppress the internal fermentation even at low temperatures, so that the waiting and holding time is generally limited. In such a case, it is better to make the opening slightly more conservative. Further, it is preferable to make a firing plan so as to minimize the waiting time. Thickness of the dough can be adjusted at the plate dough stage in order to match the thaw time of the large bread with the thaw time of other types.

Taking into account the time required for rounding and molding, the total time for the thawing and hoisting openings can be short. Therefore, when using frozen plate dough, it is preferable to enhance the flavor of medium or liquid type at the stage of dough. In this way, it is possible to prevent shortage of fermentation time during thawing and shortage of flavor. When reshaping after thawing, it should be taken out of the thawing cabinet at a predetermined time and shaped.

 Even if it has the shape of a product at the stage of frozen dough called “molded frozen dough” and can be baked after defrosting and hoisting, it is called “kiln pretreatment” before firing. It is also possible to decorate or tobbing, squeeze mayonnaise, etc.

 It is also possible to increase the variety of products using non-fermented dough. For example, pies, muffins, cake donuts, and the like can be appropriately thawed or fired without thawing. The thawing mouth is made by panning frozen bread dough on the top plate, and the size of the top plate can be adjusted according to the amount of frozen dough. For example, if it is necessary to pan less than half of the frozen food on a regular-sized top plate to meet the small demand and then open the thaw, use a half-sized top plate. By doing so, the time required for the thawing / hoisting process can be made equal to other times.

 In addition, if the firing conditions are the same group, it is also possible to pan and bake two or more types of land on a single top plate.

 The frozen bread dough is appropriately stored in a freezer for storage. It is stored in a freezer at an average daily usage rate, but it is preferable to arrange the dough so that the storage location and type can be easily identified.

 For example, it is easiest to store each type of frozen bread dough in a drawer type and display them by type. Depending on the amount of frozen dough used per day and the size of the dough, the size of the drawer can be changed to several sizes.

The firing is performed using an oven set to fixed firing conditions. As a result, work efficiency can be improved. The “fixed baking conditions” means that the baking set temperature of the oven is constant or the difference from the set temperature to the actual temperature is small, and the type of bread dough is used for each baking process. This means that it is not necessary to adjust the baking temperature each time, and the dough can be put in as it is and baking can be performed immediately. Therefore, it does not mean that the firing conditions are always fixed throughout the day, and the oven firing conditions can be changed several times as necessary.

 Examples of fixed firing conditions include, for example, setting the upper firing temperature of the oven to a temperature selected from 170 ° C to 230 ° C and the lower firing temperature to a temperature selected from 180 ° C to 260 ° C. I do.

 Usually, by providing a store with a plurality of ovens and setting different baking conditions for each oven, it is possible to provide a wider variety of breads. In such a case, the bread dough should be selected according to the baking temperature and time conditions for each bread, the type of work before and after baking (before and after the kiln), the priorities for fresh-baking, and the priority of forward production in the leveling order. It is convenient to divide

SD.

 Furthermore, by shifting the time taken out of the oven for each type of bread dough or each group, each baking time can be adjusted. Bread types have suitable baking conditions here. In actually baking different types of bread under the conditions, some measures are required if there is a large difference in the appropriate conditions between the types.

 For example, using a top plate with a rivet can suppress heat transfer from the lower heat, or a perforated top plate or a thin top plate can be used to enhance the heat transfer from the lower heat.

Further, it is preferable to use an appropriate baking assistant. Examples of such a firing assisting device include an upper shielding plate and a lower protective sheet. Japanese Patent Application Laid-Open No. 2000-2005-2007 or Japanese Patent Application Laid-Open No. 2000-010680. The invention described in No. 3 is helpful.

 The upper shielding plate is used to reduce the heat conduction of the upper part when baking bread such as melon bread, chocolate chip bread, and white baking bread which is desired to suppress the coloring of the baking. And a metal mesh and a porous metal plate made of stainless steel or aluminum, and a heat-resistant plastic porous sheet such as a heat-resistant plastic fiber woven fabric and teflon.

 These shapes and structures can be timely designed according to the desired heat shielding effect. For example, it is necessary to appropriately adjust the density and density of metal wires used for wire mesh (the number of metal wires per unit area multiplied by the diameter), or the porosity (opening ratio) of a porous metal plate. I can do it.

 Further, the distance from the bread dough when these upper shielding plates are installed can also be adjusted appropriately.

 The lower protective sheet is used to reduce the heat transfer rate of the lower part of the bread dough, such as anpan, pumpkin bread, and soybean bread, if you want to ensure a firm feeling in the dough. For example, a metal foil such as an aluminum foil or a heat-resistant plastic sheet such as Teflon can be used. The thickness of the sheet can be appropriately selected in consideration of the thermal conductivity of the material used.

 [Comparison experiment] Hui Comparison of short-term holding of extruded dough

 Three types of frozen bread dough, Ogura Anpan, Kale Ipan, and Francpan pool, were selected as representative doughs, and the relationship between the stand-by condition of the dough and the quality of the bread after baking was investigated. It is.

According to the results shown in Table 1, it was found that if the holding temperature was too low, the texture of the bread became sticky, and if the humidity was low, the dough was not peeled well. On the other hand, if the conditions for holding were appropriate for both temperature and humidity, the quality of each pan was good. It was important that the humidity was at least 60% or higher.

 【table 1 】

実施例

Example

Supply system for freshly baked bread 1 000 pieces / day (open 100: 30 closed 8: 00)

 [Equipment] Prepare the following equipment in the store.

 1. Freezer storage:

 A product with a temperature of 120 ° C and no temperature rise of more than 14 ° C during defrosting. The capacity of the storage bin is chosen to be larger, which is equivalent to 2.000 breads. The number of types of frozen bread dough has more than 40 drawers.

 2. Top and top display:

Prepare two sets of 40 6-top plates and 20 20 1-top plates. 6-top plate Replacement paper (Rule 26) Among them, 10 sheets shall be rivet tops, and 10 sheets shall be circular holes with a diameter of 2 mm at the bottom (opening ratio: 20%).

 3. Thaw Hoi 'Dough Conditioner:

 Prepare a commonly used dough conditioner with a program. The storage capacity is to be able to accommodate 40 6-top plates and 1-6 1-top plates. Temperature and humidity control is possible and different conditions can be set for each time.

 4. Hui Low-temperature refrigerated storage for holding extruded dough:

 It has two 6-top plates per stage and 24 stages. The capacity shall be able to accommodate 40 6-top plates and 1-6 1-top plates. Equipped with a refrigerator and a fan, can always maintain 10 ° C, display temperature and humidity in the refrigerator with a temperature and humidity sensor, and have a spray device at the front of the fan to suppress the decrease in humidity. Shall be. Assuming that the temperature inside the store is 10 ° C or higher, a heating device is not required. However, there is no problem if there is a fan.

 5. Oven and oil fryer:

 For the oven, prepare a deck oven with 4 trays and 6 trays or more. The temperature and heating intensity of the upper and lower fires are independently variable, and automatic heating is possible with a sensor. At least one of the two stages shall be equipped with a steam generator for French bread.

 The flyer is 170-200 for donuts. Prepare C's. 6. Personal computer (hereinafter abbreviated as PC):

For each system, prepare a computer body with a storage capacity of 16 megabits or more, a disk device combining a floppy disk and a hard disk, and a laser printer. The display should be a high-resolution color display. Here, a Fujitsu PC (Windows NT) is used. [Frozen dough] Prepare 40 types of frozen dough as shown in Table 2 below. Frozen bread dough may be made according to the usual method, but the amount of yeast shown in Table 2 shall be used according to the type of dough and the dough division weight. The amount of yeast is indicated in terms of parts by weight (100% by weight) based on 100 parts by weight of wheat.

36/1

 [Table 2] (¾6ί)

 As a representative example, the following shows how to make frozen dough for baked cooking bread

1. Two baked breads, 60 g of frozen dough, replacement paper (Rule 26) 37

(1) Formulation

 [Table 3]

(1) Formulation Raw material name Medium grade Main kneading unit Unit parts by weight Strong powder 3 0 7 0

 Sugar 4

 Skim powder 轧 2

 Salt 1.4

 Dough improver 0.5

 East 0.5 4

 (Vitamin C) (100 ppm) Margarine 5

 Water 2 0 4 0

(2) Medium-class production method: Mix strong flour, yeast and persimmon and mix with a hook for 3 minutes at low speed and 1 minute at high speed using a stirrer for baking. The kneading temperature was 26 ° C. This is 27. Ferment with C for 3 hours to produce medium seed.

 (3) Main kneading: Raw materials other than margarine and medium type are similarly mixed at low speed for 3 minutes, medium speed for 2 minutes and high speed for 1 minute, and then margarine is added for further low speed for 3 minutes and high speed for 2 minutes. I do. The mixture was cooled appropriately to a kneading temperature of 20 ° C.

 (4) Dividing, molding, and freezing: Divide the dough into 30 g, round, leave for 15 minutes, and mold into a roll with a molder. It is molded to a length of 12 cm, then the two pieces are firmly pinched at both ends and fixed, then frozen in a freezer at 130 ° C for 35 minutes.

[Operation and work] Store frozen dough in a freezer storage in advance. Next, determine the number of units sold per day. Here, sales forecast data based on the previous day's results are used. See Table 4. Within 3 hours from this table 38

(Adjustable according to equipment capacity and maintenance time) Calculate subtotals per unit time for each product. From this, the quantity of frozen dough to be prepared each time is determined. In a bread group under the same baking conditions, different types of bread can be panned on the same top plate. However, when the number of firings is to be increased and the freshest baking is to be provided, use a half-sized top plate as much as possible. Table 5 shows an example of panning of frozen dough based on the sales forecast data shown in Table 4. As described above, the amount of panning, the number of pannings, etc. are determined based on sales forecast data, but this value is revised as needed based on sales performance data. Then, for the panned dough, work instructions for baking are prepared according to the rules described above.

By following the instructions, fresh bread of the desired type and quantity will be baked at the required time.

Γ】

Ϊ

 30-baked ¾ parcel m 50 + 10 G 12 0 3 0 3 0 3 0 2 0 2 0 0 0 3 0 3 0 3 0 0 0 22 9 4 9

31 Deni, Shihul-im's scale> Jitoshi's Jam-J, '¾ "G 50 I 15 0 3 0 3 0 3 0 2 0 2 0 0 0 3 0 3 0 3 0 0 3 25 9 4 12

32 Same cream cut Same 5D I 15 0 0 3 0 3 0 2 0 2 0 0 0 3 0 3 0 3 0 0 0 0 19 8 5 6

33 Same cream and 7Λτΐ Same 50 I 15 0 3 0 3 0 3 0 2 0 2 0 0 0 3 0 3 0 3 0 0 3 25 9 4 12

34 Fruit Re-n 50 I 15 0 3 0 3 0 3 0 2 0 2 0 0 0 3 0 3 0 0 0 0 0 19 9 4 6

35 Cream Comb 50 I 15 0 0 3 0 3 0 2 0 2 0 0 0 3 0 3 0 3 0 0 0 3 22 8 5 9

36 Chocolat Pillow 50 I 12 0 3 0 3 0 3 0 2 0 2 0 0 0 3 0 3 0 3 0 0 0 22 9 4 9

37 Custard JO '-50 I 12 0 3 0 3 0 3 0 2 0 2 0 0 0 3 0 3 0 3 0 0 3 25 9 4 12

3B Pibble S only S 50 + 15 15 0 0 3 0 3 0 2 0 2 0 0 0 3 0 3 0 3 0 0 0 0 19 8 5 6

39 Meat Triangle 50 + 15 M 15 0 3 0 3 0 3 0 2 0 2 0 0 0 3 0 3 0 3 0 0 3 25 9 4 12

40 Seasonal pie IT scale “Single fold 50+ ton; M 15 0 3 0 3 0 3 0-3 0 3 0 3 0 2 0 3 0 0 0 3 0 2S 9 9 8

0 0 0 Total 0 78 45 81 "f 74 36 59 36 64 16 30 55 77 55 86 52 60 12 19 18 1000 361 260 379

¾ 嗨 a 3; ground type α mouth

 Item divisions mm Baking table ff Primary plate number plate once count dog board ~ m number Tensile weight ri? Time incl. Type 8 5 5 5 6 6 6

2 Deni, bread bread rectangular plate 200gx2 B 40 22 9 9 Meal type 9 4 4 4: 9 9 9

3 Hard French bread; -Le ball 60 C 25 19 8 5 δ

 KAISA-KAISA '-Shape 60 C 25 22 9 Z5 Perforated 3 + 1/2 4 14 2 19 21 3

9 h; r France Jade r with 50 + 15 c 30 19 8 5 6

 6 Single 7 "-ball JD 100 D 30 12 4 2 _ _

7-sequence, ball 200 D 30 10 2 10 Perforated 3 4 8 2 4 16 4

8 Cedar ball 200 D 30 12 4 2 6

 5-I hi. Stick-:! 150 E 30 6 2 4 -.0

 10 7 o Yuya Disk 80 E 20 22 α 11 Normal 3 4 8 2 9 9 4H / 2

11 Table bread pan & pot rolls "ta-d-) re 35 F 12 45 15 15 15

 14 Sesamebul Roll 60 F 10 19 8 32 Normal 4 5 24 3 6 30 4

15 Walnut bread ball 40g 1-F 13 22 9 4 9

 25 baking process length ia; ®] —Observed 50 + 30 G 12 22 g 4 9

 26 Roasted two-piece window Two-piece set 35 Winner-G 12 19 8 5 6

 27! ¾ !!; χ: 2 · Ηtama: J'G 12 20 9 4 7

 28 Na wrapping grilled oval 扰 50 + 20 G 12 20 9 52 Normal 6 + 1/2 4 26 3 + 1/2 7 44 5 + 1/2

29 Same as above 3 Γ Place the same 50 + 20 G 12 19 8 5 6

30 德 Cooking wrap 50 + 10 G 12 22 I 9 4 9

40/1

[Setting of operating conditions for each device] The operating conditions for the dough conditioner, the standby storage (refrigerated storage), the oven and the fryer at the birthplace of the hoi mouth are replacement paper (Rule 26). 41

The following was done according to time.

 Table 6 shows examples of each firing group and top plate display. The baking group “Shi” in Table 6 is a baking dish with a diameter of 10 cm in a round bun for buns, which is baked on a baking sheet.

 Thawing process: The inside temperature of the refrigerator was 10 ° C at the time of thawing, the humidity was 50% RH, and then the temperature was raised at a rate of 0 ■ 25 ° C / min. During this time, the humidity was set at 50% RH. Thereafter, the temperature was set to 30 ° C. and the humidity was set to 80% RH for 100 minutes. The time required for the entire thawing and heating process was 3 hours.

 Storage (refrigerated storage): temperature 10 ° C, humidity 80%

 Oven 1 Top fire 1 90 ° C / 220 ° C

 Oven 2 Top fire 200 ° C / 200 ° C

Flyer 1 1 90. C

Baking creep and top plate display

] 43

INDUSTRIAL APPLICABILITY According to the method of the present invention, many kinds of freshly baked bread and deep-fried donut can be cooked at the same time, and are always baked in a simple and labor-saving operation and in a small space. Can supply bread and fried donuts.

 Further, according to the system of the present invention, it is possible to control the quantity to be charged by automatically grasping the time change of the sales results by the computer management. Loss can be reduced by increasing or decreasing the number of additional preparations.Confirmation of the oven temperature and bread type to fix the oven temperature setting to a certain value in advance by assuming the time of opening the hoist depending on the type of bread And so on are not required, and can be performed by simple work without the need for skilled personnel. In addition, according to the system of the present invention, all information on the contents and timing of the work can be immediately understood and given to the worker as work instructions. Even the workers can work satisfactorily, and can supply excellent quality foods freshly prepared.

 Furthermore, by performing planned work based on work instructions, it is possible to control the movement of workers and the timing at which work occurs, so that kitchen work that minimizes the number of personnel required for work can be easily realized. It is possible to do.

Claims

44 Claims  1. A sales forecasting system in the production of freshly prepared foods, including means for inputting planned sales forecast data based on past sales performance, and sales forecast data recording means for recording and / or managing the sales forecast data. M  2. Further, means for inputting sales performance data, means for recording sales performance data, law recording means in which rules are recorded in advance, and reading out the sales forecast data, sales performance data and rules, and 2. The sales forecasting system according to claim 1, further comprising at least one means for correcting sales forecasting data in accordance with a rule.  3. Means for inputting sales performance data, means for recording sales performance data, means for inputting manufacturing performance data, means for recording manufacturing performance data for summarizing and storing the manufacturing performance data, sales performance data and manufacturing performance Processing means for reading data from each recording means and calculating the number of each product (the number of over-the-counter products) displayed at the store at an arbitrary time from the difference in the number of each of the products; A performance management system in the manufacture of freshly prepared foods, including at least one means of recording the number.  4. Recording means for pre-recording the master data and rules to be referred to when deciding the work content; the number of over-the-counter products read from each recording means, master data, production performance data, and Z or sales forecast data Means to select rules based on: the number of over-the-counter items read from each recording means, master data, production data, and / or sales forecast data that can be modified, applying the selected rules A work instruction system in the manufacture of freshly cooked foods, including at least one means for generating a work instruction; and at least one means for outputting a work instruction. 5. The master data indicates the raw material conditions, processing or manufacturing conditions, and 45 Business hours and information on the operation and capacity conditions of each production and / or cooking facility, and furthermore the rules are based on the order, the rules for scheduling the production and / or the cooking facility, the rules to follow when panning, It consists of rules for determining the product to be worked on and rules for leveling the personnel, and the work instructions are for preparing frozen bread dough and for baking and / or oil filing, or for preparing prepared foods and other cooking processes. 5. The work instruction system according to claim 4, wherein  6. The sales forecasting system according to claim 1 or 2, the performance management system according to claim 3, and the work instruction system according to claim 4 or 5 are constructed by being connected to each other via a telecommunication line. A network system characterized by the following.  7. Two or more of the sales forecasting system described in claim 1 or 2, the performance management system described in claim 3, and the work instruction system described in claim 4 or 5 are integrated in one device. 7. The network system according to claim 6, wherein:  8. It is confirmed that the sales forecasting system described in claim 1 or 2, the performance management system described in claim 8, and the work instruction system described in claim 4 or 5 are all integrated into one device. Characterized as an integrated system in the production of freshly prepared foods.  9. The system according to claim 6, 7 or 8, wherein the system is connected to an external host computer through a telecommunication line.  10. Each manufacturing and / or cooking facility is a dough conditioner, and / or a thawing cabinet, a hood, and a refrigerated storage cabinet, and an oven and / or a fryer. The system according to any one of claims 5 to 9. 1 1. A computer for producing freshly cooked foods, claims 1 to 46 A freshly cooked food production program for causing the system according to any one of claims 10 to be executed.  12. A freshly prepared food production program for causing a computer to function as the system according to any one of claims 1 to 10 for producing freshly prepared food.  13. A computer-readable recording medium on which the program according to claim 11 or 12 is recorded.  14. A step in which sales forecast data planned based on past sales results is input to sales forecast data recording means, and the sales forecast data recording means records and / or manages the sales forecast data. A sales forecasting method in the production of freshly prepared foods, consisting of steps to be performed.  15. Further, the step in which the sales performance data is input to the means for recording the sales performance data, the central processing unit reads the sales forecast data, the sales performance data and the rules from each recording device, and performs the sales prediction according to the rules. 15. The method of claim 14, further comprising the step of modifying the data at least once a day.  Steps in which sales performance data is input to the means for recording sales performance data, steps in which the manufacturing performance data is input to the manufacturing performance data recording means for compiling and / or storing the manufacturing performance data, center The processing unit reads the sales performance data and manufacturing performance data from each recording means, and calculates the number of products displayed at the store at any time based on the difference between the numbers of products. (Manufactured in-store), and a step of recording the in-store merchandise in a recording means. 17. The central processing unit sets rules based on the number of over-the-counter products read from each recording means, master data, production performance data, and / or sales forecast data. 47 Steps to select, number of over-the-counter products read from each recording means, master —Work that shows the work, at least once a day, as needed, applying the rules thus selected to the data, production data, and Z or sales forecast data. A work instruction in the production of freshly prepared food, comprising the steps of: creating an instruction; and outputting the work instruction. 18. A system management method in the manufacture of freshly prepared food, comprising a combination of at least two or more methods according to claims 14 to 17.  1 9. Frozen bread dough required for the production of the type and quantity of bread to be supplied within a predetermined unit time is simultaneously subjected to the thawing and hoisting process, and the bread dough is kept in a standby condition under a certain condition. A method for producing freshly baked bread using frozen bread dough, comprising baking at least a part of the bread in an oven under fixed baking conditions.  20. Frozen bread dough required for the production of the type and quantity of bread to be supplied within a predetermined unit time is simultaneously subjected to the thawing process, and the bread dough is kept on standby under certain conditions. A method for producing a freshly baked bread using frozen bread dough, comprising baking the part in an oven with fixed baking conditions.  2 1. The frozen bread dough necessary for the production of the type and quantity of bread to be supplied within a predetermined unit time is simultaneously subjected to the thawing and hoisting process, and the bread dough is kept on standby under certain conditions. A method for producing deep-fried donut using frozen bread dough, comprising baking at least a portion in an oven under fixed baking conditions and / or cooking with an oil fryer. 2 2. Frozen bread dough required to manufacture the type and quantity of bread to be supplied within a predetermined unit time is simultaneously subjected to the thawing process, and the bread dough is kept on standby under certain conditions. Part of the fixed firing conditions 48 A method for producing fried donut using frozen bread dough, comprising baking in an oven and / or cooking in an oil fryer.  23. The production method according to any one of claims 19 to 22, wherein a unit time is 1 to 4 hours.  24. Temperature 5-15. C, and humidity 60 to 98%, hold the dough on standby, and as a fixed baking condition for the oven, set the oven fire temperature to 170 ° C to 2 The method according to any one of claims 19 to 23, wherein the lower temperature is set to a temperature selected from 180 ° C to 260 ° C at 30 ° C. ¾ ο  2 5. Using a dough conditioner, maintain the difference between the dew point temperature of the air inside the refrigerator and the surface temperature of the dough at 20 ° C or less, and raise the temperature at a rate of 0.1 ° C to 2 ° C. By raising the internal temperature to 17 ° C to 40 ° C by the CZ component, the thawing of the frozen bread dough and the hoisting process are performed continuously.After the hoisting process, the dew point temperature of the air in the refrigerator and the dough While maintaining the difference from the surface temperature at 20 ° C or less, preferably at 15 ° C or less, keep the temperature in the refrigerator from 5 ° C to 15 ° C at a cooling rate of 0.2 ° C / min or more. Claims 19, 21, 23, characterized in that the dough is cooled and the dough is kept in a standby state at a temperature of 5 to 15 ° C and a humidity of 60 to 98% in the same dough conditioner. 25. The production method according to 24.  26. The manufacturing method according to claim 25, wherein the plurality of dough conditioners are used, and the operation cycles are shifted by an appropriate time.  2 7. Claims 19 to 19, characterized in that the total time of thawing and fermentation of several types of frozen bread dough is uniformed by adjusting the amount of the mixture for each frozen bread dough. 26. The production method according to any one of 26.