JP2002269203A - System for manufacturing just-cooked food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a sales estimation system in manufacturing just-cooked food. SOLUTION: A result managing system in manufacturing the just-cooked food includes at least one means of a processing means capable of reading sales result data and manufacturing result data from a recording means and computing the number of pieces displayed at a store front at any optional time for every commodity from a difference in the number of pieces for every commodity and a recording means to record the number of commodities at the store front. An instruction system for the manufacturing work of the just- cooked food includes at least one means of a recording means to record master data and rules referred when determining the contents of a work in advance, a means for selecting a rule based on the number of commodities at the store front read from each recording means, the master data, manufacturing data, and/or sales estimation data, a means for preparing a work instruction by applying the selected rule to the number of commodities at the store front read from each recording means, the master data, the manufacturing result data, and/or sales estimation data, and an output means to output the work instruction.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a freshly cooked food production system, a program, a recording medium on which the program is recorded, and a system management method in the production of freshly cooked food.

[0002]

2. Description of the Related Art Generally, in order to provide freshly prepared food, kitchen work in a store is very labor-intensive. In particular, in order to provide only the required amount when needed, small-number and frequent processing must be performed, and the work is complicated especially for bread and prepared foods with a large number of products and complicated processing steps. Is 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 the cooking and processing conditions for them. Also, when the product is sold,
For example, there are peaks during lunch and dinner, and in conjunction with that, kitchen work also peaks during those hours, and simply cooking and processing at the time required by the customer is a kitchen. The equipment and the like also need the ability to match the peak time, and the number of workers is also required to match the peak time. Furthermore, since the types and quantities of products that can be sold vary depending on each store and business day, for example, the store manager determines the types and number of products to be manufactured based on his / her own judgment based on his experience and feelings, Was more likely to be manufactured and processed and displayed at stores. 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. For this reason, it is rare that the products required by customers are lined up in a necessary amount at the store, and the number of workers tends to be excessive because the work in the kitchen is not leveled. . As a result, each store has suffered a decline in sales and an increase in personnel costs, putting pressure on management.

[0003] For example, bakery products such as bread and donut and foods such as prepared foods are enjoyed while selecting various types of products in a place of eating in many kinds. It is well known that bakery products and prepared foods based on these flours change over time immediately after cooking and cause an aging phenomenon. Despite the recognition, non-cooked products have been accepted as preservatives. On the other hand, for example, when trying to produce freshly baked bread by a so-called scratch method in which bread is baked through all steps after mixing flour, the step is short and takes 5 hours, so that it is possible to make You have to match the preparations to get closer.
Also, in order to eat breads of various types and sizes freshly baked, it was necessary to further complicatedly adjust the number and timing of each step such as preparation and baking.

[0004] Therefore, in order to bake various kinds of bread more easily and labor-saving, recently, a method using frozen dough has been proposed. In this case, starting from the frozen bread dough, after thawing and putting out the stove, it is baked in an oven. However, even in such a case, in order to supply a full-fledged fresh bread for different types of bread, individual complicated manufacturing steps corresponding to their proper temperature and time are required. Was. For example, with respect to the baking process, bread is usually baked by changing the set temperature of the oven at that time because baking temperature conditions are different for each type from its tradition, and baking is delayed due to the time required for the temperature setting . That is, in order to bake a good bread, it is necessary that the fermentation of the bread dough is finished and the setting of the oven is already set to a predetermined condition when baking is to be performed. On the other hand, in order to put bread in an oven, it is necessary to prepare fermentation conditions and dough swelling suitable for the type of bread. In other words, bread of good quality cannot be baked unless the proofing is sufficient. However, the leavening of bread dough is left to the yeast and is often not ready to be baked in the oven when needed. For this reason, when the pre-process is finished with a little margin from the required time, and if the boiler is sufficiently exposed and ready to be baked, it is necessary to place the bread in an oven even when the bread is not sold. Due to these process restrictions, the bread becomes fresh after being baked. Furthermore,
If the required quantity is determined in advance, it is only necessary to calculate the quantity to be prepared from the quantity and then supply it.However, if the expected quantity differs from the actual required quantity due to the long pre-process of bread, freshly baked bread is supplied. It is even more difficult. In addition, prospects often change due to weather effects and fluctuations in the number of customers. As a result, the expected quantity is expected to be considerably large, and a loss occurs here as well. In view of the circumstances described above, there has been almost no study on a full-fledged freshly baked bread manufacturing method and supply system.

Japanese Unexamined Patent Publication No. 3-241495 discloses an electronic cash register device for sending a cooking instruction to a cooker for a dish ordered by a customer in the restaurant industry. Is to enable efficient cooking by controlling the timing of the cooking. Here, it is necessary to first register an order from a customer each time in the device. Also, the cooking instruction is specifically,
To instruct the cook when to start cooking,
Regarding each step in the subsequent cooking, no instruction is given to the cook in particular. JP-A-4-77
No. 959 discloses an automatic cooking management system for automating a cooking instruction in a cooking place after a waiter receives an order in the restaurant industry. The purpose is to make cooking instruction management in a kitchen proper and efficient. Here, the cooking instruction is for instructing the start of cooking based on the cooking content by the information determining device, and for each process in the subsequent cooking, an instruction is not particularly given to the cook. . Japanese Patent Application Laid-Open No. Hei 6-139256 discloses that a plurality of output devices installed in a kitchen are selected according to a change in a time zone, the number of kitchen workers, and the like, and order data is transmitted to an optimal output device. An order management system aiming to do so is described. For this purpose, a plurality of states, such as the number of workers and the number of workers, are determined in advance for each business hour, and a device to be output is selected by determining whether the current state belongs to any of them. Japanese Patent Application Laid-Open No. 8-242779 discloses an invention which aims to provide a function for managing the progress of cooking and informing the end time of each work process so that cooking can be performed easily, accurately and efficiently. 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 dish and the end time of the process. Japanese Unexamined Patent Publication No. 9-299017 describes a mobile manufacturing and selling vehicle for bread, but does not solve the problem when the sales amount and consumption amount fluctuate. Although it is possible to reduce the time it takes to transport to the consuming area, it is necessary to burn a larger quantity than the sales forecast, and if the forecast is different from the forecast, the difference between the forecast and the actual result will be lost. JP Hei 10
Japanese Patent No. 28563 discloses a production planning device that calculates and instructs a planned baking number of patties and buns based on actual order data and future forecast data, a patty baking device, and a hamburger equipped with a bun baking device. A firing device is described. The purpose of the present invention is to rationalize the entire business from ordering to completion of hamburgers, in particular to reduce waiting time and improve freshness. The main feature is that baking and storing patties and buns in advance By doing so, the waiting time for hamburgers as a finished product was reduced. Here, the actual order data used in the production planning device is obtained by verbally accepting an order directly from a customer, or is output from the order receiving device based on an input operation of the customer (see Japanese Patent Publication No. (4th page, left column, lines 18-20), which requires clear data input from the customer. 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. It is. Japanese Patent Application Laid-Open No. 11-14065 discloses a cooking support system that 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, and A cooking device adapted to such a cooking support system is described. 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, and cooking methods for each step. In addition, a program that specifies the operation of cooking equipment such as a microwave oven and a rice cooker in the dish is included, and the program is supplied from the information management means to the cooking equipment. Japanese Patent Application Laid-Open No. 11-15893 discloses an inventory / cooking management system and an inventory / cooking management method. The purpose thereof is to provide a quick service without having to wait customers depending on cooking time. The feature is that, based on the stock quantity and cooking time of each product entered in advance, the alarm sounds when the stock quantity of the product decreases to a certain level, and prompts the addition of cooking, so that a constant stock quantity is always obtained. It is to secure the number. Therefore, according to the present invention, the alarm that sounds when the inventory level decreases only prompts for additional cooking, so that the cooking time is short and only when the stock can be easily supplemented by the instruction for additional cooking. Seems to be effective. JP 1
In Japanese Patent Application Laid-Open No. 1-187824, a cooking process is managed using cooking progress information according to the actual progress of cooking, an appropriate cooking means is output each time the cooking progresses, and various menus are supported. There is described a cooking assistance system characterized by efficiently controlling each cooking appliance in conjunction with process management of a cooking procedure.

[0006]

In any of the above-described prior arts, all kitchen operations are planned based on sales forecast data and sales performance data (sales status (selling condition)) and the like, and each worker is given a plan. No system or method for providing detailed instructions regarding the start time and end time of the cooking process is described. The object of the present invention is:
By a minimum number of non-professional workers, simply and as easily as possible, according to customer demands or product demands, the necessary types and quantities of food can be cooked and prepared when needed. Is to supply. The invention is particularly useful in the production of freshly baked bread and donuts or side dishes.
Simplifies the work before baking and / or frying which was conventionally complicated, standardizes the work on various types of products and processes them simultaneously, and increases the frequency of baking dough or frying of prepared foods. The purpose is to: 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 use in the manufacturing system. It provides a way to:

[0007]

According to the present invention, there is provided a method for producing a freshly prepared food, characterized in that a work associated with each step is performed based on a work instruction in which the procedure of each step output is described. Related. This method can be suitably used in order to more effectively carry out a method for producing freshly baked bread and deep-fried donut or side dishes as described later in this specification. In particular, for example, in the work instruction, sales forecast data planned on the basis of past sales performance data is based on sales performance data of the day based on sales performance data of the day, and at least once a day by a computer. The work contents related to preparation of frozen bread dough and preparation and baking and / or frying processing, preparation of prepared foods, and other cooking processes, which are created based on production (production) performance data, are shown. As a simpler method, the sales forecast data planned based on the past sales results data can be used as it is without modifying the sales forecast data by the computer based on the sales performance data of the day at any time. is there. The work instructions are prepared at any time at least once a day and output by a suitable output means, for example, a means for displaying on a computer screen, a suitable document means, and / or a sound means.
For example, taking into account demand and the abilities and skills of workers,
It can be created at appropriate intervals. That is, it is desirable that the interval for creating, displaying, and / or outputting such work content be as short as possible in order to manufacture according to demand, but if the interval is too short, it is burdensome for the operator. This interval can be set at regular intervals (for example, 30 minutes) throughout the working hours of a day, but the interval at which a work instruction is created and output can be changed as appropriate according to demand and the like.

As an example of a system that can be used to carry out such a method, for example, the following is conceivable. 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 the sales prediction data, sales performance data and rules, and At least one of sales forecast data correction means capable of correcting the sales forecast data according to a rule based on actual data can be included. The system includes a unit corresponding to a central processing unit. The unit receives a command of a control program in a main memory, and receives, from each recording device, the sales forecast data,
The sales performance data and the rules are read out, and the sales forecast data can be corrected at least once a day at any time according to the rules based on the sales performance data. The corrected sales forecast data is recorded again in the sales forecast data recording means. Here, the “rule” means, for example, comparing the cumulative number of sales (sales result data) and sales forecast data (number) for each product at each point in time, and calculating the progress rate (or
This is a rule that allows the sales forecast data to be corrected at any time by calculating the sales rate) and multiplying the sales forecast data from that point on by a coefficient according to the progress rate, and is also referred to as an “increase / decrease criteria master”. Note that the coefficient can be appropriately determined in advance for each product. As sales forecast data,
For example, there are monthly sales (sales) and gross profits, weekly sales (sales) and gross profits, daily sales (sales) and gross profits, and hourly sales numbers for each item (product). The sales forecast data can be obtained based on past sales results. As a specific method, for example, sales forecast data on daily sales (sales) and hourly sales numbers for each item (product) are: On the basis of the ratio of the average number of units sold for each single item and for each time zone on the same day over the past several months with respect to the predetermined sales day, the sales plan target (the total amount) is set so as to be the sales plan target (full amount) on that sales day. Average sales forecast data (number) for each single item and for each time zone on the sales day can be calculated.

Next, as a performance management system, a means for inputting sales performance data, a means for recording sales performance data, the number of manufactured (produced) products on the day, when and what products were manufactured, manufacturing loss, tasting Manufacturing result data input means for inputting manufacturing result data including data related to manufacturing such as the number, used amount, and stock quantity; manufacturing result data recording means for totalizing and / or storing the manufacturing result data; sales result data and manufacturing Read the result data from each recording means,
Processing means for calculating the number of products (the number of over-the-counter products) displayed at the store from the difference in the number of products for each product; and
A performance management system including at least one of the recording means for recording the number of store merchandise can be cited. The system has a unit corresponding to a central processing unit. The unit receives a command of a control program in a main memory, reads sales performance data and manufacturing performance data from each recording unit, and calculates a difference between the numbers of each product. The number of each product displayed at the store (the number of store products) can be calculated in real time.

Further, as a work (production) instruction system,
Raw material conditions of the product, processing or manufacturing conditions, and working time,
And master data comprising information on the operation and capacity conditions of each manufacturing and / or cooking facility (eg, dough conditioner and / or thawing cabinet, stove, and refrigerated cabinet, and oven and / or fryer), and Rules that are referred to when deciding work contents (rules for scheduling of orders, manufacturing and / or cooking facilities, rules for panning, rules for deciding products to be worked on at the same time, rules for leveling personnel, etc.) Means for selecting rules based on the number of over-the-counter products read from each recording means, master data, production result data, and / or sales forecast data; over-the-counter products read from each recording means Select rules for quantity, master data, production performance data, and / or sales forecast data For example, means for preparing work instructions indicating work contents relating to preparation of frozen bread dough and baking and / or frying processing, or preparation of prepared foods and other cooking processes; and output means for outputting work instructions And a work instruction system including at least one of the above means. Examples of the means for outputting the 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 includes a unit corresponding to a central processing unit. The unit receives an instruction of a control program in a main memory and reads out the number of over-the-counter products, master data, production result data, and / or sales forecast from each recording unit. Select rules based on data,
Further, the rules thus selected are applied to the number of over-the-counter products, master data, production performance data, and / or sales forecast data read from each recording means, and if necessary, at least once a day. At any time, a work instruction or a work schedule indicating the work content can be created and output. Note that specific examples of the work instruction or the work schedule output from the work instruction system are shown in FIGS. 3, 4, and 8 to 12.

Further, in the central processing unit of the above system, data obtained by simulating the operation status of each facility and the personnel pattern necessary for the work from the next day, the firing loss rate for each single product to be manufactured, the unsold loss rate, and the Graphs showing changes in the number of units sold and the number of units baked for each time period, sales and gross profits by category, category, and various store management data required for store management, including the amount of raw materials used in stores Such store management data can be output, for example, as a daily report by an output unit in the work instruction system. This example is shown in FIG. Thus, it becomes easy to grasp the required number of workers for each time zone after the next day and to determine the necessary arrangement of part workers. Further, when a new store is opened, it becomes easy to verify the ability and determine necessary equipment. In addition, the amount of raw materials used in the store is automatically calculated as store management data, thereby automatically ordering the necessary raw materials for the store through various network systems described below, and the complicated ordering of raw materials. Work can be performed by a part worker or the like. The above-mentioned 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, one unit, for example, a recording unit can be configured to have the function of two or more recording units. Specific examples showing the functions of the system of the present invention are shown in flowcharts in FIGS.

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 connected to each other via a suitable telecommunication line well known in the art, for example, as a network system such as a LAN (Local Area Network) or a WAN built in a store. Can be configured. Further, in such a case, the means for inputting the sales performance data and / or the means for recording the sales performance data are not provided in each system, but are separately installed at the sales floor, and the sales performance data is transmitted therefrom via the LAN. To each system in real time, and each system can perform each processing in real time (POS (Point of Sales) system). 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 is sent from each input means to the store server, and then sent to each system, where it is recorded in each recording means. FIG. 2 shows an example of a conceptual diagram of such a network system.

According to another aspect of the present invention, there is provided a method of manufacturing a freshly prepared food, in which two or more of a sales forecasting system, a performance management system, and a work instruction system are integrated in one apparatus. , Or the entire system may be configured as a single device, for example, the system integrated in a computer. In such a case, a plurality of 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 included in the integrated system. Or may be integrated as one unit. Even in such a case, the 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 the sales result data and / or the means for recording the sales result data are not provided in each system, but are separately installed at the sales floor, and the sales result data is transmitted therefrom via the LAN. To each system in real time, and each system can perform each processing in real time (POS (Point of Sales) system). One specific example of such a system configuration is shown in FIG.

As described above, as a simple means, the sales forecast data planned based on the past sales performance data can be corrected by the computer at any time based on the sales performance data of the day, which is grasped in real time. It is also possible to use such sales forecast data as it is. Therefore, the system of the present invention can be configured as a simple system that does not include a means for inputting sales performance data and a means for recording sales performance data. 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 the store server of the present invention, for example, in the sales forecasting system, The sales forecast data is not corrected at regular time intervals according to the rules based on the sales performance data. 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 instruction and the store management data are output in the above-described procedure. The same effect can be obtained. In addition, for example, after the work (business) time of the day is completed, or at an appropriate time during the work time, the sales performance data is collectively input to each system and / or the store server, so that the sales forecast data can be obtained at any time. Can be modified and updated.

Each system of the present invention can be installed outside, for example, each store, through a suitable telecommunication line known in the art, for example, the Internet using an ISDN line or an optical fiber line, or a dedicated line. Can be connected to the host computer of the headquarters.
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 transmits the master data from the host computer to the system of each store. It is also possible to configure as a manufacturing system that performs the following.

Accordingly, the present invention further provides a computer with a sales forecasting system for producing freshly prepared foods.
A performance management system, a work instruction system, and / or a freshly prepared food production program for executing a system in which these systems are integrated, or a computer for producing freshly prepared food, a sales forecasting system,
The present invention relates to a performance management system, a work instruction system, and / or a freshly prepared food production program for functioning as an integrated system. 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. As an example, a hard disk, a floppy (registered trademark) disk (FD), a CD-R, a CD-RW, an MO, a magnetic tape, and the like can be given.

The present invention also relates to the following method using each of the above systems. That is, according to the present invention, 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 manufacture of freshly prepared foods, and a step in which sales performance data is input to means for recording sales performance data; And the law, and according to the law, the sales forecast data is
The sales forecasting method described above, the step of inputting the sales performance data to means for recording the sales performance data, the step of correcting the sales performance data at least once a day, and the manufacturing performance data summing up the manufacturing performance data; Or the step input to the production result data recording means to be stored, the central processing unit reads the sales result data and the production result data from each recording means, and is displayed at the store at an arbitrary time based on the difference in the number of each product. The number of each product (the number of store products)
Calculating the number of over-the-counter products, and the step of recording the number of over-the-counter products in the recording means. Selecting a rule based on the production performance data and / or sales prediction data, and applying the rule thus selected to the number of over-the-counter products read from each recording means, master data, production performance data, and / or sales prediction data. Applying, if necessary, at least once a day, at any time, at any time, creating a work instruction indicating the work content, and outputting the work instruction, and an operation in the production of freshly prepared food. An instruction method, and a system management method in the manufacture of freshly prepared food, comprising a combination of at least two or more of the above methods. That.

[0018]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The following is an example of an order used when creating work contents in the present invention. By appropriately combining these, a work instruction can be created. (1) Order according to the sale (made-to-order) [Order generation conditions]-Products with over-the-counter inventory below the reference value [Amount to be produced]-Expected to sell within one hour from the current time Remarks ・ Normally, no order will be generated if the product is not sold no matter how much the schedule is set, because the store inventory will not decrease. However, by setting the store inventory standard high, it is also possible to produce according to a planned schedule. (2) Work / Equipment Capacity Leveling Order (Minimum Personnel) [Occurrence conditions of order] ・ Every 30 minutes, based on the forecast data two hours ahead, the amount of work at that time, When the equipment load is calculated and the work / equipment capacity is overflowed, the order is generated at the present time in order from the products having the lower priority of advanced production.
It should be noted that the lower the holding time of the dough and the lower the priority of freshly baked food, the lower the "priority of production priority". [Amount to be produced] ・ Amount to be produced in 2 hours ahead (3) Production in process when the forecast is disappointed [Order generation conditions] ・ Products with multiple processes Products that have been processed halfway and are approaching the limit of maintenance time. For example, after the frozen dough or fried product has been thawed, it is being processed during the process or in the facility. [Amount to be produced]-Amount that has been prepared in advance [Remarks]-A production instruction is issued based on a forecast even if no order or leveling order is placed.・ Products processed halfway will be lost if not processed to the end. Therefore, the order is waited until the last minute and a production instruction is issued within a range where the quality can be maintained. FIG. 5 is a flowchart showing the flow of logic in a program used to determine the actual work instruction contents (after opening the shop) for the molded frozen bread dough based on the above order using a computer.

Further, 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 the time so as not to overlap. In addition, instantaneous peaks can be sufficiently handled in a human system. Therefore, in the scheduling of the oven, attention is paid only to the timing of the pre-kiln operation.
Therefore, the pattern in which the load of personnel is dispersed and the pattern in which
Make adjustments by dividing into several patterns. Change the scheduling rule separately for bottom and peak times. For example, since there is no customer before the store opens, there is a relatively large amount of work, so it is preferable to apply the following [bottom rule] and [peak rule 1]. After the store is opened, it is preferable to apply [peak time rule 2] or [peak time rule 3]. [Rules at the bottom] * The peak of staff has been lowered, and the capacity utilization rate has also been reduced. ◆ A state in which the pre-kiln work, other pre-kiln work, and post-kiln work do not overlap at all. [Rule 1 at peak time] * Some overlap between work before and after kiln is allowed. ◆ If you have a little time after the kiln, you can start the next batch. In that case, even if the kiln overlaps before and after the kiln. [Rule 2 at peak time] ◆ Even if the front and rear of the kiln overlap each other, it does not matter if the kiln ends, and the kiln starts immediately after the kiln ends. [Rule 3 at peak time] * In order to make the equipment operation rate purely 100%, start before and after the kiln almost overlapped (have extra time only for the time for putting in and taking out the top plate).

Further, as an example of a rule to be followed when panning a frozen bread dough in a dough conditioner, the following method can be mentioned. Check the condition of the stove every 30 minutes. At that time, if the progress of the baking of the dough in the stove is poor, a baking order is issued for leveling. Therefore, the panning is actually performed at two points, that is, when the stove becomes empty or when the dough needs to be prepared according to the time schedule. The dough to be panned on the porch is based on the sales forecast data. Therefore, when the sales forecast is corrected (forecasted) at any time as in the present invention, the previously panned dough is replaced with the current forecast data. It is necessary to confirm what time the dough is being cooked. If sales forecast data has changed,
It is necessary to change the target time of each wheel, and adjust the target time of the next wheel, the number of products, and the number of top plates. In doing so, follow the following “thinking”. “Thinking” ・ Allocate the dough prepared in advance within the range of the dough maintenance time (usable time). Therefore, the number of products, the number of top boards, and the usable time are constant.・ During the maintenance time, dough that has not been charged into the hoof but is newly generated in the sales forecast is considered as expected loss. FIG. 6 is a flowchart showing the flow of logic in a program for determining the contents of a work instruction to be panned using a computer based on the rules for determining the timing of panning described above.
The work before closing (burning out) is performed on the bread dough that is held on standby after the stove, and the “order of baking maintenance time equalized firing order” in “when panning is not yet necessary” shown in FIG. 6. Baking is performed according to the logic described above.

[0021]Manufacturing method of freshly prepared food  The most necessary method for supplying freshly baked bread
Is put into the oven at any time and ready to bake
It is how to supply enough dough for the proofer. Book
Based on the above viewpoint, the inventor may, for example, change from one hour to four hours.
Providing a cycle system with a fixed time unit of about
Bread or donuts required during the unit time
For the frozen bread dough that matches, the seeds of the frozen bread dough
Depending on the type, necessary thawing and fermentation, holding of boiled birthplace and
Firing in an oven with fixed setting conditions is repeated every unit time.
By returning it, always supply enough bread dough to come out,
We found a way to supply freshly baked bread at all times.

That is, the present invention relates to a method for producing freshly baked bread using frozen bread dough, wherein a working time zone of a day in a store is divided into a predetermined unit time and supplied in the unit time. After determining the type and quantity of bread, the frozen bread dough required for it is subjected to the thawing and heating process, then the bread dough is held under standby under certain conditions, and if necessary, at least a part of the bread dough held and held is fixed. The present invention relates to the above-mentioned method for producing freshly baked bread, characterized in that a desired kind and quantity of bread can be freshly supplied at an arbitrary time by baking in an oven under typical baking conditions. Furthermore, the present invention is a method for producing fried donut using frozen bread dough, wherein a working time zone of a day in a store is divided into a predetermined unit time, and a donut of a donut to be supplied within the unit time is provided. After determining the type and quantity, and subjecting all the frozen bread dough necessary for it to the thawing and heating process, the bread dough is kept on hold under certain conditions, and if necessary, at least a part of the bread dough held on hold is fixed. Baking in an oven under baking conditions and / or cooking with an oil fryer, so that a desired type and quantity of donut can be supplied in a frying manner at an arbitrary time; According to the method. The unit time can be appropriately set by those skilled in the art according to the type of product, the scale of the store, the number of products to be supplied, the type, scale, amount of kitchen equipment, and the like, and is usually 1 to 4 hours. Furthermore, this unit time is
If necessary, it can be changed during the daily supply time zone in the store. For example, the unit time can be determined based on the standby holding period of the dough that has finished taking out the stove. In a day, there are usually a time zone in which sales fluctuation is large and a time zone in which sales fluctuation hardly occurs. Since the processing capacity of the equipment used for thawing and heating is usually limited,
It is preferable to supply the product at a firing rate according to the sales fluctuation by setting the unit time shorter in a time period where the sales fluctuation is large and setting the unit time longer in other time periods.

Hereinafter, the ingredients of the frozen bread dough used in the method of the present invention and the mixing ratio thereof are not particularly limited. For example, those skilled in the art can appropriately select according to the type of various confectionery buns such as anpan and final products such as butter rolls. Raw materials obtained by appropriately blending each material are subjected to various processes well known to those skilled in the art, for example, pretreatment, kneading, fermentation, etc., and then further dividing, rounding, shaking, shaping, molding. After the finishing treatment, the mixture is frozen using a plast freezer or the like, and stored frozen at an appropriate temperature in a freezer or the like. Further, the frozen dough according to the present invention is a bread dough that has been frozen after being subjected to a hoiling process (frozen dough after a hoiling), and
It also includes bread dough that has been frozen after cooking with a subsequent baking and / or oil fryer (frozen bread dough after baking). Therefore, when using the frozen bread dough after the heating or the frozen bread dough after the firing, the heating method and / or the baking step in the above-mentioned manufacturing method becomes unnecessary, and the production lead time in the kitchen is shortened. It is possible to supply freshly baked bread in accordance with the demand of. That is, in the method of the present invention, when using frozen bread dough after heating, after thawing, if necessary,
When the frozen bread dough is used after baking, it can be supplied as a freshly baked bread immediately after thawing and heating with a microwave oven or an oven. Hereinafter, the case where frozen bread dough is used will be described in detail. However, instead of frozen bread dough, scratch bread or refrigerated bread dough obtained through a mixing process can be applied. In the case where the method of the present invention is carried out using scratch dough or refrigerated bread dough, thawing and thawing under the conditions described below are also required.
It is obvious to those skilled in the art that a stove process can be performed, in which case the dough for scratching or refrigerated bread is fermented without thawing. In addition, the daily production and sale of a small shop will be described in consideration of the clarity and ease of understanding, but the present invention can be applied to the supply and consumption of other freshly prepared foods.

In the method of the present invention, it is preferable that the thawing and the proofing (final fermentation) processes use an automatic thawing proofer generally called "dough conditioner". Preferable examples of the dough conditioner that can be used in the method of the present invention include a dough conditioner having a heating rate of 0.5 ° C./min or more and a cooling rate of 0.5 ° C./min or more, for example, the amount of frozen bread dough. 20kg
Output is greater than 400 W, preferably 60
A dough conditioner equipped with a refrigerator having a power of 0 W or more and a heater having an output of more than 600 W, preferably 1000 W or more can be given. An automatic thawing stove having a capacity capable of storing a quantity of frozen dough corresponding to consumption within a predetermined unit time (for example, 3 to 4 hours) is prepared. Usually, it takes about 3 hours to take out the frozen dough, so it is convenient to set the volume to the same amount. However, when the size of the dough fluctuates, adjust the size accordingly, It is also possible to use a stove at the same time. Those skilled in the art can appropriately select and determine the conditions of the thawing and the heating steps. Then, the bread dough, which has been sufficiently fermented and finished with a stove, is put on standby in a standby storage before baking in order to keep it on standby under certain conditions. This standby holding needs to be performed under certain conditions in order to maintain the state of the dough before firing at a constant level and, if necessary, to provide for firing under pre-fixed firing conditions. . The present inventors have clarified that humidity as well as temperature is important for the quality of baked product bread as such a condition. That is, the temperature is 5 to 15 ° C., preferably 8 to 13 ° C.
When the dough is held at 60 ° C. and a humidity of 60 to 98%, preferably 65 to 95%, various kinds of dough can be maintained in the same state for about 4 hours, preferably about 3 hours. The freshest bread can be supplied by taking out the required amount from the standby storage and baking it in an oven according to the degree of sales or consumption. The temperature range for the standby holding described above is based on the case where a normal yeast is used. However, for example, a low-temperature sensitive yeast such as described in Japanese Patent No. 3070117 (in a low temperature range, fermentation power is large) A type of yeast that decreases or almost loses fermentation power)
Is used, the temperature for standby holding can be increased according to the temperature sensing area. Incidentally, in Japanese Patent Application Laid-Open No. 7-155100, as a pretreatment method for baking frozen bread dough, it is proposed to maintain the temperature at 0 to 18 ° C. after thawing, but there is no description about humidity conditions. Absent. In addition, when using the ball-shaped (plate-shaped) frozen bread dough, the molding and final fermentation steps can be further performed during the standby holding. As the standby storage, for example, a normal humidified refrigerated storage can be used. Since the dough conditioner can also be used as a standby storage, in such a case, it is not necessary to move the dough to the standby storage after the end of the stove. When the dough thawing process, the hoiling process, and the standby holding process are performed in the same automatic thawing process, the operation cycle of the dough is shifted by an appropriate time using a plurality of dough conditioners. This allows freshly baked bread to be supplied without interruption throughout the business hours of the day. This is shown in FIG.

As a specific example of the conditions of each step before the above-mentioned firing, for example, the internal temperature is 17 ° C. to 40 ° C., preferably 2 ° C.
While keeping the temperature at 2 ° C. to 35 ° C. and the relative humidity in the refrigerator at 50% to 75%, preferably 60% to 65%, the thawing and the proofing (fermentation) steps of the frozen bread dough are continuously performed using a dough conditioner, After the completion of the heating step, the temperature in the refrigerator is maintained at 0.2 ° C./min or more, preferably 0.1 ° C. or more, while maintaining the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough at 20 ° C. or less, preferably 15 ° C. 5 ° C at a cooling rate of 4 ° C / min or more
A method in which the dough is cooled to 15 ° C., and the dough is continuously held in the same dough conditioner under the above-mentioned conditions can be used. On the other hand, as another method relating to the thawing and the heating of the frozen bread dough, the difference between the dew point temperature of the air in the refrigerator and the dough surface temperature is measured using a dough conditioner.
It is also possible to raise the temperature in the refrigerator to 17 ° C to 40 ° C at a rate of 0.1 ° C to 2 ° C / minute while maintaining the temperature at not more than 15 ° C, preferably not more than 15 ° C. These are methods in which both the thawing and the holding of the bread dough after the whirl process are performed in the same refrigerator, but after the whirl process, the temperature is 5 to 15 ° C.
It is also possible to move the dough to a humidified refrigerated storage room set at preferably 8 to 13 ° C. and a humidity of 60 to 98%, preferably 65 to 95%, and maintain the state of the dough in the store. . Alternatively, while maintaining the difference between the dew point temperature of the air in the refrigerator and the surface temperature of the dough at 20 ° C. or less, preferably 15 ° C. or less, the temperature in the refrigerator is 0.2 ° C./min or more, preferably 0.4 ° C./min. It is also possible to cool to 5 ° C. to 15 ° C. at a cooling rate of at least minutes. As such a pretreatment method for firing, Japanese Patent Application No. 11-258030 and JP-A-2000-2000
The invention described in -157147 can also be applied. The “relative humidity in the refrigerator” is the relative humidity of the air in the refrigerator, and is an average value that fluctuates in a range of about ± 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 a range of about ± 10%. In addition, the dew point temperature of the inside air and the dough surface temperature can be measured by methods known to those skilled in the art. For example, the dew point temperature of the air can be obtained from an "air chart" which is a relationship diagram between the temperature and the humidity, and the fabric surface temperature can be obtained by actual measurement using a known temperature sensor. Furthermore, in the method of the present invention, the thawing step and the stove step can be performed separately using a thaw storage or the like, and if the holding of the dough from the stove is properly performed, freshly baked bread can be supplied. .

In order to provide various kinds of bread according to the order,
From the viewpoint of simplification of the operation, it is preferable that the time required for the thawing of the frozen dough and the time required for the stove process are substantially the same. However,
The composition of bread dough varies greatly depending on the type of bread, and when the composition differs even with the same amount of yeast added, especially when the amount of salt or sugar added differs, the degree of yeast activity is greatly affected, and the amount of carbon dioxide generated (Generation speed) is greatly different. In addition, the optimum dough expansion rate at the time of final fermentation varies depending on the type of bread, that is, the optimal amount of yeast gas generated differs. Furthermore, the thawing speed also differs depending on the shape of the frozen dough and the amount of division. For example, frozen dough in which filling, bean jam and the like are encased generally tends to have a long thawing time. In such a case, by adjusting the amount of yeast, the total required time can be made the same. Specifically, the amount of added yeast was changed for each dough, and the amount of carbon dioxide generated at each temperature from 10 ° C. to 35 ° C. was measured with a gas generation amount measuring device (Pharmograph), and inserted into the bread dough. Determine the specific yeast addition amount for each frozen dough according to the type, weight, shape, etc. of the dough from the total calculated amount of gas generation based on the dough temperature measured by the measured temperature sensor Thus, the total time of thawing and fermentation of several types of frozen bread dough can be made uniform.

For bread, large French bread, or molded frozen bread dough having a complicated shape or which is preferably reshaped after thawing, it is processed in the process. For example, when bread is manufactured from frozen plate dough, the frozen plate dough is thawed at 10 ° C. to 35 ° C., the dough is rolled, bench time is taken if necessary, and the Pullman type or Yamagata bread is molded. It is molded, packed in a mold of a predetermined size, and taken with a proofer. It may be fired as it is,
If desired, baking can be performed after holding in a standby state.
In the case of French bread baguette, the same process as the above process is performed. The frozen dough is made at 10 ° C. to 35 ° C., and the dough is rolled, bench time is taken if necessary, molded according to the mold of a bucket type or a batard pan, and taken between campuses of a predetermined size to take a wheel. The firing may be carried out as it is, but if desired, the firing may be carried out after holding in a standby state. In the case of a large bread, it is relatively difficult to suppress the internal fermentation even at a low temperature, so that the standby holding time is generally limited. In such a case, it is advisable to somewhat lessen the protruding of the hoist. Further, it is preferable to make a firing plan so that the standby holding time is the minimum time. In order to match the thawing time of the large bread with the thawing time of other types, the thickness of the dough can be adjusted at the plate dough stage. Considering the time required for rounding and molding, the total time for thawing and heating may be short. Therefore, when using frozen plate dough, it is preferable to enhance the flavor of medium or liquid type at the stage of the dough. As a result, it is possible to prevent the fermentation time during thawing from being short and the flavor from being insufficient. When reshaping after thawing, it may be taken out from 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 thawing and heating, it is called "kiln pretreatment" before firing, painted balls, sesame or Decorating toppings, squeezing mayonnaise, etc. can also be performed. It is also possible to increase the types of products by using a type of dough that does not take fermentation. For example, pies, muffins, caked nuts, and the like can be appropriately thawed or fired without thawing.

Thawing is performed by panning frozen bread dough on a 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 and freeze half or less of the frozen dough on a regular-size top plate to meet the small demand and then thaw it out, by using a half-size top plate,
The time required for the thawing / heater process can be made the same as that for the others. In addition, if the firing conditions are the same group, it is also possible to pan and bake two or more types of dough on one top plate. The frozen bread dough is appropriately stored in a freezer for storage.
The dough is stored in the freezer at an average daily use rate, but it is preferable to arrange the dough so that the storage location and the type of the dough can be easily distinguished from the viewpoint of work efficiency and simplification. For example, it is easiest to use each type of frozen bread dough when it is stored in a drawer-type manner and displayed by type. It is also possible to change the size of the drawer-type storage in accordance with the daily usage amount of the frozen dough and the size of the dough to make several sizes.

The firing is performed using an oven set to fixed firing conditions. Thereby, efficiency and simplification of the work can be achieved. 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 and amount of bread dough are set for each baking process. This means that it is not necessary to adjust the baking set temperature each time, and the dough can be put in as it is and can be baked immediately. Therefore, it does not mean that the firing conditions are always fixed throughout the operation of the day, and the firing conditions of the oven can be changed several times as needed. As an example of the fixed firing conditions, for example, the upper firing temperature of the oven is set to 170 ° C. to 230 ° C., and the lower firing temperature is set to 180 ° C. to 260 ° C. Usually, by providing a store with a plurality of ovens and setting each of them to different baking conditions, it is possible to provide a wider variety of bread. In such a case, depending on the baking temperature and time conditions for each bread, the type of work before and after baking (before and after the kiln), the baking priority order, and the advance production priority in the leveling order, etc. It is convenient to divide each dough into groups in advance. Further, by shifting the time taken out of the oven for each type of bread dough or each group, each baking time can be adjusted.

Since there are baking conditions suitable for the types of bread here, when baking different types of bread under fixed baking conditions, if there is a large difference in the appropriate conditions between the types, some sort of baking is required. Requires measures. For example, it is possible to suppress the heat transfer from the lower heat by using a top plate with rivets, or to enhance the heat transfer from the lower heat by using a perforated top plate or a thin top plate. Further, it is preferable to use an appropriate firing auxiliary device as appropriate. Examples of such a firing auxiliary device include an upper shielding plate and a lower protective sheet, and the invention described in JP-A-2000-125747 or JP-A-2000-106813 can be referred to.
The upper shielding plate is used, for example, to reduce the heat conduction of the upper part when baking bread such as melon bread, chocolate chip bread, and white baking bread that wants to suppress the coloring of the baking, such as stainless steel. Or, there are a metal mesh and a porous metal plate made of aluminum, a woven fabric made of heat-resistant plastic fiber, and a porous sheet made of heat-resistant plastic such as Teflon. These shapes and structures can be appropriately designed according to the desired heat shielding effect. For example, the diameter and density of the metal wire used for the wire mesh (the number of metal wires per unit area multiplied by the diameter), or the porosity (opening ratio) of the porous metal plate can be appropriately adjusted. . Further, the distance from the bread dough when these upper shielding plates are installed can also be appropriately adjusted. The lower protective sheet is
It is used to suppress the heat transfer speed at the bottom when you want to ensure a sufficient moist feeling in bread dough, such as anpan bread, pumpkin bread, and uguisu bread.For example, metal foil such as aluminum foil, Teflon And other heat-resistant plastic sheets. The thickness of the sheet can be appropriately selected in consideration of the thermal conductivity of the material used.

[Comparative experiment] Comparison of short-time holding of boiled dough Three types of frozen bread dough, Ogura bean bread, curry bread, and French bread, were selected as representative dough, and the conditions for holding and keeping the boiled batter were considered. The relationship between the quality of the product bread after baking was examined. 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 off. On the other hand, if the conditions for standby hold are appropriate for both temperature and humidity,
The quality of each bread was good. It was important that the humidity be at least 60% or more.

[0032]

[Table 1]

[0033]

[Example] Supply system of 1000 freshly baked breads / day (case of opening 10:30 and closing 8:00) [Equipment] The following equipment is prepared in the store. 1. Freezer storage: -20 ° C and -14 ° C when defrosting
Those without the above temperature rise. The storage capacity is chosen to be larger, equivalent to 2000 breads. It has over 40 drawers of frozen bread dough types. 2. Top plate and top plate display: Two sets of 40 6-top plates and 20 12-top plates are prepared. Ten of the 6-panes are riveted top plates, and 10 are circular-hole top plates having a diameter of 2 mm at the bottom (opening ratio: 20%). 3. Dough conditioner for thawing hoist: Prepare a commonly used dough conditioner with a program. The storage capacity is assumed to be able to store 40 6-top plates and 16 12-top plates. Temperature and humidity can be controlled and different conditions can be set for each time. 4. Low-temperature refrigerated storage for holding boiled dough: one that contains two 6-pans per stage and 24 stages. The storage capacity is assumed to be able to store 40 6-top plates and 16 12-top plates. Equipped with a refrigerator and a fan, it can keep 10 ° C at all times, display the 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. . Assuming that the temperature in the store is room temperature 10 ° C. or higher, a heating device is unnecessary. However, there is no problem even if there is a fan. 5. Oven and fryer for frying: 6 ovens
Prepare two or more deck ovens with four trays. The temperature and heating intensity of the upper and lower fires are independently variable and can be automatically heated with a sensor. 2
At least one side of the stage shall be equipped with a steam generator for French bread. Flyer is 170-200 for donuts
Prepare the one at ° C. 6. Personal computer (hereinafter abbreviated as PC): For each system, a computer having a storage capacity of 16 megabits or more, a disk device combining a floppy disk and a hard disk, and a laser printer are prepared. The display should be a color high-resolution display. Here, a PC (Windows NT) manufactured by Fujitsu Ltd. is used. [Frozen dough] Forty frozen doughs shown in Table 2 below are prepared. The frozen bread dough may be made according to a conventional method, but the yeast amount shown in Table 2 is used according to the kind of dough and the dough division weight. In addition, the yeast amount is shown by the weight part (bakery%) with respect to 100 weight part of flours.

[0034]

[Table 2]

As a representative example, a method for producing frozen dough for a baked cooking pan will be described below. 1. Preparation of frozen dough for 60g of two baked breads (1)

[0036]

[Table 3]

(2) Medium seed production method: Strong flour, yeast and water are mixed and mixed at low speed for 3 minutes and at high speed for 1 minute using a hook with a stirrer for bread making. The kneading temperature was 26 ° C. This is fermented at 27 ° C. for 3 hours to obtain a medium seed. (3) Kneading: After mixing raw materials other than margarine and medium seeds in the same manner for 3 minutes at low speed, 2 minutes at medium speed, and 1 minute at high speed,
Add margarine and mix for 3 minutes at low speed and 2 minutes at high speed. The mixture was appropriately cooled to a kneading temperature of 20 ° C. (4) Dividing, molding, and freezing: The dough is divided into 30 g, rolled, left to stand for 15 minutes, and molded into a roll with a moulder. After molding to a length of 12 cm, the two pieces are joined together and both ends are strongly pinched and fixed, and then frozen in a freezer at -30 ° C for 35 minutes. [Operation and work] Store frozen dough in a freezer storage in advance. Next, the number of units sold per day is determined. Here, sales forecast data based on the results of the previous day is used. See Table 4. From this table, the subtotal per unit time for each product within 3 hours (adjustable according to the capacity and maintenance time of the equipment) is calculated. 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 it is desired to provide the most freshly baked food by increasing the number of firings, 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 panning amount, the number of times of panning, and the like are determined based on the sales prediction data, and this value is corrected based on the sales performance data as needed. Then, a work instruction regarding baking is created for the panned dough in accordance with the rules described above. If the operation is performed in accordance with the instruction, freshly baked bread of a desired type and quantity is baked at a predetermined time.

[0038]

[Table 4]

[0039]

[Table 5]

[Setting of Operating Conditions of Each Apparatus] The operating conditions of the dough conditioner, the standby storage (refrigerated storage) for boiled dough, the oven and the fryer were set as follows according to time. Table 6 shows an example of the display of each firing group and the top plate. The firing group “L” in Table 6 is
The thing put in the round-shaped food mold for buns with a diameter of 10 cm is baked on a baking sheet. Thawing / Heating process: Inside temperature is 10 when thawing
The temperature was raised at a rate of 0.25 ° C./min. To 30 ° C. after 80 minutes. During this time, the humidity is 50%
RH was set. After that, temperature 30 ° C, humidity 80% RH
Was set for 100 minutes. The time required for the entire thawing / heater process was 3 hours. Holder (refrigerated storage): Temperature 10 ° C, Humidity 80% Oven 1: Top fire 190 ° C / 220 ° C Oven 2: Top fire 200 ° C / 200 ° C Fryer: 190 ° C

[0041]

[Table 6]

[0042]

According to the method of the present invention, freshly baked bread and fried donut of stable quality can be cooked at the same time in a variety of types. Can supply fried donut. 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 computer management. The loss can be reduced by increasing or decreasing the number of additional preparations. Furthermore, since the oven temperature setting is fixed to a predetermined value in advance by assuming the time of the stove out depending on the type of bread, it is not necessary to check the oven temperature and bread type, etc.
It can be performed by simple work without skilled personnel. or,
According to the system of the present invention, all information relating to the work content and its timing can be immediately understood and given to the worker as a work instruction. Work can be performed quickly, and food of excellent quality can be prepared and supplied fresh. 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 kitchen work that minimizes the number of personnel required for work can be easily realized. It is possible to do.

[Brief description of the drawings]

FIG. 1 shows an operation cycle in a method of the present invention when a plurality of dough conditioners are used.

FIG. 2 shows an example of a conceptual diagram of a sales forecasting / work instruction / results management system.

FIG. 3 shows an example of a work instruction document output from the work instruction system.

FIG. 4 shows an example of a work instruction document output from the work instruction system.

FIG. 5 is a flowchart showing a flow of logic in a program used when determining the actual work instruction content for the molded frozen bread dough using a computer.

FIG. 6 is a flowchart showing a flow of logic in a program when deciding the content of a work instruction to be panned using a computer based on a rule for deciding a timing at the time of panning.

FIG. 7 is a graph showing the transition of the number of sold foods and the number of baked foods in each time zone for each single item of freshly prepared food.

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 a 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 a specific function in the system of the present invention. Each function described in the flowchart is as follows. Monthly sales (sales)
Gross profit plan creation function: A function to set monthly sales amount (sales) and gross profit target (prediction data) from monthly past results. Weekly sales (sales) / gross profit plan creation function: Function to set sales amount (sales) and gross profit target (prediction data) per day based on weekly and daily past results. Daily sales (sales) / gross profit plan creation function: A function to determine the number of units sold for each product based on past performance against sales targets for each day.
Time-based production planning function for each item: Function to create a production (sales) plan based on sales forecast data, etc. Same-day sales (production) plan correction function: A function to check the sales results of the day and correct sales forecast data according to sales trends. Work instruction function: Function for outputting the work contents created by the work instruction system by an appropriate output means. Baking simulation function: A function of creating store management data, for example, a function of checking facility capacity or creating a time schedule for a day before opening a store. 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 of use, the number of inventories, etc. based on sales performance data and manufacturing performance data. Performance collection / management function: A function that collects and analyzes sales performance data and production performance data by time zone, and uses it for future sales forecasts. Data transmission / reception function: Each of the above data obtained at each store is sent to an external headquarters system via a telecommunication line,
Or a function to receive master data from the headquarters system.

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

FIG. 15 shows an example of a system configuration of a sales forecasting / work instruction / results management system.

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[Procedure amendment]

[Submission date] September 3, 2001 (2001.9.3)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims

[Correction method] Change

[Correction contents]

[Claims]

[Procedure amendment 2]

[Document name to be amended] Drawing

[Correction target item name] Fig. 6

[Correction method] Change

[Correction contents]

FIG. 6

[Procedure amendment 3]

[Document name to be amended] Drawing

[Correction target item name] FIG.

[Correction method] Change

[Correction contents]

FIG. 14

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Yasushi Naruto 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Ltd. Food Research Institute (72) Inventor Chifumi Kaga 1177, Oyanagi, Shimada-shi, Shizuoka 1. Ajinomoto Frozen Bakery Co., Ltd. Engineering Department (72) Inventor Takayuki Goto 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co., Ltd. Production Technology Development Center

Claims (18)

[Claims] 1. A method for manufacturing freshly prepared foods, comprising means for inputting sales forecast data planned based on past sales results, and sales forecast data recording means for recording and / or managing the sales forecast data. Sales forecasting system. 2. 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 the sales forecast data, sales performance data, and rules are read out. 2. The sales forecasting system according to claim 1, further comprising at least one of sales forecasting data correcting means capable of correcting the sales forecasting data according to the following. 3. means for inputting sales result data, means for recording sales result data, means for inputting manufacturing result data, manufacturing result data recording means for totalizing and / or storing the manufacturing result data, sales result data and manufacturing Processing means for reading the actual data from the respective recording means and calculating the number of products (the number of in-store products) displayed at the store at an arbitrary time from the difference in the number of products for each product; A result management system in the production of freshly prepared foods, comprising at least one of recording means for recording the record. 4. Recording means for preliminarily recording master data and rules to be referred to in deciding work contents; the number of store goods read from each recording means, master data;
Means for selecting rules based on the production performance data and / or sales forecast data; the number of over-the-counter products read from each recording means, master data, manufacturing performance data, and / or rules selected for sales forecast data that can be modified A work instruction system in the production of freshly prepared foods, comprising: means for creating a work instruction by applying the method; and output means for outputting the work instruction. 5. The master data comprises information on raw material conditions of the goods, processing or production conditions, and operation time, and operation and capacity conditions of each production and / or cooking facility, and furthermore, the rules include order, production and / or production conditions. Or rules for cooking equipment scheduling, rules for panning, rules for determining products to be worked on at the same time, and rules for leveling personnel, and the work instructions are for preparation of frozen bread dough and baking and / or frying processing; 5. The work instruction system according to claim 4, wherein the work instruction system indicates work contents related to preparation of prepared foods and other cooking processes. 6. The sales forecasting system according to claim 1 or 2,
An achievement management system according to claim 3, and claim 4 or 5.
A network system, wherein the work instruction system described above is constructed by being connected to each other via a telecommunication line. 7. The sales forecasting system according to claim 1 or 2,
An achievement management system according to claim 3, and claim 4 or 5.
7. The network system according to claim 6, wherein any two or more of the work instruction systems described above are integrated in one device. 8. The sales forecasting system according to claim 1, wherein
An achievement management system according to claim 8, and claim 4 or 5.
An integrated system in the production of freshly prepared food, characterized in that all of the described work instruction systems are integrated in one device. 9. The system according to claim 6, wherein the system is connected to an external host computer through a telecommunication line. 10. The method according to claim 5, wherein each of the production and / or cooking equipment is a dough conditioner and / or a thawing cabinet, a stove and a refrigerated storage cabinet, and an oven and / or a fryer. A system according to any one of the preceding claims. 11. A freshly prepared food production program for causing a computer to execute the system according to any one of claims 1 to 10 for producing freshly prepared food. 12. A freshly prepared food production program for causing a computer to function as the system according to claim 1 for producing freshly prepared food. 13. A computer-readable recording medium on which the program according to claim 11 is recorded. 14. A step of inputting sales forecast data planned based on past sales results to sales forecast data recording means, and the sales forecast data recording means records and / or manages the sales forecast data. Consisting of steps,
Sales prediction method in the production of freshly prepared foods. 15. A step in which sales performance data is input to means for recording sales performance data, wherein the central processing unit reads out sales prediction data, sales performance data, and rules from each recording device, and according to the rules, the sales prediction data. 15. The sales forecasting method according to claim 14, further comprising the step of: modifying at least once a day. 16. A step in which the sales result data is input to a means for recording sales result data, a step in which the manufacturing result data is input to manufacturing result data recording means for totalizing and / or storing the manufacturing result data, A step in which the processing device reads the sales result data and the production result data from the respective recording means, and calculates the number of each product displayed at the store at any time (the number of products in the store) from the difference in the number of products for each product; And a result management method in the production of freshly prepared foods, comprising a step of recording the number of in-store products in a recording means. 17. A step of the central processing unit selecting a rule based on the number of over-the-counter commodities read from each recording means, master data, production result data, and / or sales forecast data, wherein the over-the-counter commodities read from each recording means Applying the rules selected in this way to the number, master data, manufacturing performance data, and / or sales forecast data, and, if necessary, at least once a day, at any time, at any time, a work instruction indicating the work content. A work instruction method in the production of freshly prepared food, comprising a step of creating and a step of outputting the work instruction. 18. A system management method in the production of freshly prepared food, comprising a combination of at least two or more methods according to claim 14.