To provide a method for producing a lunch, capable of producing a lunch of assortment of boiled rice/daily dishes while preventing reduction in taste and adhesion of various germs.
A container packed with an assortment of boiled rice/cooked daily dishes is cooled until the average value of the central temperature of the boiled rice and the daily dishes reaches ≤-10°C. When the container is made into a coated state with a resin film, the boiled rice and the daily dishes are frozen and then the container is shipped as a lunch, the container in the coated state with the resin film as it is heated and thawed until the average temperature of the central temperature of the boiled rice and the daily dishes reaches ≥10°C and retained at ≤25°C. Especially a freezing process for reducing the average temperature from -2°C to -10°C is slowly carried out by slow cooling and a thawing process for raising the average temperature from -2°C to 8°C is performed by slow heating.
HIRATA KOICHI
NARUMIYA MASAOKI
MAEKAWA SEISAKUSHO KK