WO2001015549A1

WO2001015549A1 - Method and arrangement for meal entity

Info

Publication number: WO2001015549A1
Application number: PCT/FI2000/000727
Authority: WO
Inventors: Veikko Ranta
Original assignee: Atria Oyj
Priority date: 1999-09-01
Filing date: 2000-08-28
Publication date: 2001-03-08
Also published as: AU6845100A; FI19991862L

Abstract

The present invention relates to methods for distributing foodstuff which form a meal entity. The meal entity is composed by collecting pre-prepared foodstuff elements (2a', ..., 5b') belonging to different groups (2, 3, 4, 5). Each foodstuff element is brought to such a degree of preparedness that the foodstuff elements intended to be served require an essentially equally long time for a subsequent preparation. Suitably, the groups (2, 3, 4, 5) of foodstuff elements (2a', ..., 5b') are kept within the user's reach in such a way that the user can compose from said groups her/his own meal entity according to her/his own choice. The present invention also relates to a foodstuff distribution system comprising means (8, 23, 24, 26) which enable a selection of different foodstuff elements (2a', ..., 5b'), said means constituting a logical entity where all selectable primary foodstuff elements in several groups (2, 3, 4, 5) can be taken as multiple units.

Description

Method and Arrangement for Meal Entity

The present invention relates to a method for distributing foodstuff which constitute a meal entity, wherein a final meal entity is composed by assembling foodstuff elements belonging to different groups. Said foodstuff elements have their individual pre-treatment arrangements which differ from each other and generally include industrial pre-preparation, pre-curing and packaging into individual packages so that the size of each package corresponds to essentially the size on a foodstuff element included in the final meal or portion entity.

The present invention also relates to a method for composing or assembling a meal or portion entity from foodstuff elements which have been at least partially pre-preparated, wherein the pre-preparation includes at least an individual packaging of a foodstuff element and bringing it into distribution. The present invention further relates to a distribution system for foodstuff, which system includes storage and/or distribution means for presenting and distributing individually packed foodstuff elements. The present invention further relates to a meal entity which comprises an entity composed from different primary foodstuff element groups and possible additional elements .

The eating habits in the traditional nuclear family are usually based on the fact that a housewife staying at home prepares common meals for the family, said meals being based on basic raw materials or basic foodstuff. The basic foodstuff for a meal, such as meat, potatoes, milk, flour etc. are bought in smallish or larger quantities or are produced at the home farm. The meals are planned in advance in accordance with the family's eating habits, its economical situation and nutritional requirements. With the development of society, however, this traditional way of having a meal is receding due to changes in the family structure, use of time, resourcing and other factors. In this way a growing portion of the population lives in a situation where especially the preparation of the workday's second meal, i.e. the dinner, is more or less haphazard or tending to be entirely omitted. The alternatives will then be either a visit to a restaurant, some kind of fast food, a random purchase of foodstuff or a total omitting of the meal. Development will then also lead to the fact that a growing portion of the population actually do not master the skill of preparing a meal from basic foodstuff.

It is a well known fact that a regular and versatile meal is an important factor with respect to health and working capacity, and thus it is clear that the general development discussed above will have a generally negative influence in a nationally economical sense. Simultaneously, the development will make the individual eating more unbalanced, and thus the development will also at an individual plane tend to have a negative impact on the pleasure of a versatile meal.

As such the production of ready-made food has brought an element to the meal preparation which enables a rapidly made meal comprising industrially prepared semifinished products. Thus, the preparation of e.g. a pizza, a pea soup, a bologna ring sausage, a liver casserole or the like to condition for eating is, as such, easily and quickly done without any considerable degree of skill and effort. However, such ready-made food is rather unbalanced especially in the long run, and any variation or modification of such food will, again, require such knowledge and trouble which due to the development of society is becoming more rare. An ever growing part of the population lives in a situation where one does not know in advance what one will be eating within the next hour, or whether there will be any meal at all.

One object of the present invention is the elimination of the drawbacks discussed above, so that everybody will have the chance, irrespective of any hurry or lack of cooking skill, to assemble in an easy manner a traditional versatile meal for her/himself, the family or friends.

Another object of the present invention is to render possible a postponement of the decision regarding the meal to as late a moment as possible, so that eating at home is an alternative to a visit to a restaurant in the aspect of time.

Still one object of the present invention is a diversification of the household eating habits by making the selection of alternative meals simpler and by rendering possible the composition of different meal alternatives even on impulse without planning.

Still one object of the present invention is to transfer as extensive a part as possible of the preparation of a meal to be effected industrially. Thus the synergy effect and quality control advantages made possible by a large volume can be utilized to maximal effect and, correspondingly, the waste of raw material be minimized.

Still one object of the present invention is to present a versatile pleasure of eating without need for a possibly even very troublesome decision making and any time-consuming preparation of a meal, which activities for many people do not as such necessarily provide any additional value.

I accordance with the present invention the above and other objects of the present invention are fulfilled in such a way that the end user of the foodstuff finally can choose for her/himself, from among several industrially manufactured semifinished products, the composition of a meal which will be eaten a moment later, where the products are provided in a centralized and systematical manner and can be fairly freely combined. Said semifinished products comprise foodstuff elements from among which the consumer via a selection procedure collects a meal entity according to her/his desire. According to the present invention the foodstuff elements are arranged so that they, on one hand, constitute mutual alternatives, and, on the other hand, constitute groups from which at least two selectable elements, respectively, together constitute the meal entity. These groups are centrally and systematically provided within the reach of the user so that the user in accordance with a selection of hers/his own can make hers/his own meal or meal portion entity. In a meal entity according to the present invention the primary foodstuff elements are prepared, prior to the forming of said meal entity, to such a state of pre-ripeness that the time for a subsequent preparation of the meal entity composed of foodstuff elements selected from different groups will be essentially identical for all selected primary foodstuff elements.

One essential characteristic of the present invention is the fact that each foodstuff element is pre-prepared to such a degree of readiness that the time needed to bring all the foodstuff elements which essentially determine the preparation of the meal to an eatable condition will be essentially the same. Thus a meal entity composed by selecting may include also such foodstuff elements for which the real total time of preparation is mutually extremely different. On the other hand, when each one of such elements are already pre-processed separately, in accordance with the present invention, to such a degree of ripeness that a subsequent final preparation of all elements will consume, e.g., the same amount of time, the consumer can avoid a perhaps less experienced chef's first problem, i.e. the fact that a successful meal preparation presumes all the parts thereof to be ready within a rather exact time schedule.

In this connection it should be observed that the completion of certain elements of a meal at a later stage of the meal, of course, may be desired and sometimes even imperative for an orthodox enjoyment of the meal. In such a case the time for the final preparation of such special elements, of course, is favorably adapted to take this fact into account, of which the element and/or a separate assembling instruction for a meal entity favorably includes a notice.

In more detail the method according to the present invention for distributing foodstuff elements which form a meal entity is also characterized in that the pre-preparation of each foodstuff element is brought to such a degree that a subsequent post-preparation time is essentially equal for all foodstuff elements to be served. Foodstuff elements in individual packages are brought to distribution by collecting different foodstuff elements which are included in a respective meal entity into a common distribution arrangement and grouping them so that each group of foodstuff elements comprises several identical packages brought into distribution.

Again, according to another aspect of the present invention the method for composing a meal entity is characterized in that one or several of alternative foodstuff elements of each group are presented to be selected as a basic part of a meal entity, and that said basic part is complemented with alternative foodstuff element (s) selected from one or several other groups .

The foodstuff distribution system according to the present invention, again, is characterized in that the system comprises means which enables a selection and/or picking of different foodstuff elements, said means being grouped in mutual vicinity in such a way that they constitute a logical entity which guides the assembling of a meal entity. In this logical entity all selectable primary foodstuff elements in different groups can be picked as several units .

The invention will now be described in more detail with reference to the appended drawings which as an example disclose one preferred embodiment of the invention and wherein Figure 1 discloses, in accordance with the present invention, a general diagram of a series of presentation and selection events related to the composition of a meal as well as processing measures related thereto,

Figure 2 discloses, in a foodstuff group arrangement in accordance with Figure 1, in an exemplary manner and schematically the time schedule of the total preparation of foodstuff elements related to an individual meal, and

Figure 3 as an example discloses a distribution arrangement related to a distribution system according to the present invention.

According to Figure 1 a meal entity 1 is composed of basic elements A ... D of foodstuff elements 2a', 2b' and, correspondingly, 3aι' 3a',... 3d, 4a', 4bc ' and 5, 5a', 5b' belonging to different basic foodstuff groups 2 and to different relish groups 3, 4, 4a, ... 4c as well as 5a and 5b, the elements of which being selected by the user her/himself. As examples of foodstuff in basic foodstuff group 2, e.g., potatoes 2a and rice 2b can be mentioned (of course, in reality the list can be considerably more complete.) In a manner known per se one of these, in the case disclosed in Figure 1 rice 2b, is selected to form a meal base A. To this for example chicken 3c from relish group 3 is selected to constitute the main relish B, while the other types of relish belonging to the group, like meat 3a, fish 3b and vegetable food 3d in this exemplifying case remain unselected. Here too the actual group 3 may comprise considerably more, or in certain cases less, alternatives. In reality the order of selection often is the opposite, i.e. the main relish B is initially selected from group 3, in addition to which a suitable basic foodstuff A is selected. In addition to the foodstuff groups A and B selected above a meal 1 usually comprises a group D comprising one or several of grated fresh vegetables or salad 5a, 5b or the like selected from group 5, as well as a sauce C selected in accordance with the main relish B, said sauce being selected from group 4. It should be observed that the example shown here is rather coarse and that a full meal 1 of course may include foodstuff combined in a considerably more diversified manner and from more groups. Further, for the sake of clarity any food additives have been deliberately omitted from the Figure, such as salt, spices and other edible elements related to a meal, the distribution of which in this connection, however, also belongs to the scope of the present invention. Figure 1 further discloses that beyond the foodstuff components discussed above the served meal entity 1 in most cases comprises also other elements like tableware and cutlery, which in the Figure have been referred to under reference number 6. As further elements connected to a complete meal the drinks 7 as well as, e.g., such elements like a tablecloth, napkins, candles etc. can be mentioned.

According to the present invention an essential part of the elements A ... D of a meal 1, as discussed above, as well as suitably at least a part of said additional elements 6, 7 can be brought for selection to the user, i.e. either the end user of the meal, or according to one embodiment of the invention an intermediate step like a restaurant, in a centrally presented manner. This, again, is based on the basic inventive idea, i.e. on the fact that the user is presented with a possibility to select, on site and in accordance with a methodical consideration or even on the impulsive spur of the moment, from several parallel alternatives such elements which in combination constitute a meal entity. After this selection this meal entity can be brought, by a simple further operation which usually takes about equally long time, into such an edible form which essentially corresponds to a meal which has been traditionally prepared in a home kitchen, as described above

According to the invention the way of making the selection has been made easy so that the essential parts of the meal 1 are available side by side and pre-prepared in such a manner that the subsequent preparation, at least for the main foodstuff elements A and B, takes essentially equally long time. Thus the user does not need to be concerned about the elements being ready at different times, which is a problem connected with a meal made from basic foodstuff in home conditions. As an example can be mentioned a meal entity including potatoes, meat balls and a sauce, where the total cooking time for the potatoes, measured in any possible way, varies from that of the meat balls. The heating time for ready-made meat balls is rather short, while on the other hand, the preparation of meat balls from raw materials from the beginning to the end consumes considerably more time than the cooking of the potatoes. The same observation is true also for a good sauce.

According to one favorable aspect of the present invention at least the most central elements 2 and 3 of the aforesaid foodstuff elements 1 to 7 of the meal entity 1 are brought systematically to such a degree of pre-ripeness that their final ripening will take, e.g., 3 minutes in a microwave oven or, e.g., 6 minutes in a warm water bath. The same basic idea can be adapted also for sauces 4.

In order to render the selection situation easy and sensible in practice the foodstuff elements 3a_]_', 3a', ... 3d', 2a', 2b', 4a', 4bc ' etc. presented above are, in accordance with one favorable embodiment of the invention, assembled together to constitute an entity which can easily be visually scanned. In this entity each element is displayed, e.g., in a distribution assembly 8 disclosed in more detail in Figure 3, as multiple units side by side, which in Figure 1 has been disclosed schematically for the respective foodstuff elements In Figure 1 a heavy arrow now indicates that meal base A-B-C-D composed of the different alternatives, which the user has selected for her/himself via a schematically disclosed selection procedure 9. In practice this meal base may be composed, e.g., of foodstuff elements 2b', 3c', 4bc ' as well as 5a' and 5b' picked from said distributing arrangement 8 according to one embodiment of the invention, said elements basically representing different main groups 2 to 5. Thus, the user has from each group picked one or several foodstuff elements 2b', 3c', 4a' and from group 5 the parallel alternatives 5a' and 5b', where the number of each element picked mainly depends on the number of diners. If, e.g., among the diners also are persons who require a choice of meal which differs from that of the others, this can easily be taken into consideration during selection. Thus, in the example case the selected meal entity 1 disclosed with heavy arrows in Figure 1 would comprise chicken 3c, of which one or several elements 3c' has been chosen, and, correspondingly, rice 2b and a sauce mixture 4bc made of different sauce types 4b and 4c already at the production stage, and further grated fresh vegetables 5a and a salad 5b.

In the next stage of the arrangement according to the present invention the user either on site in, e.g, a fast food restaurant type environment in the vicinity of said distribution arrangement 8 her/himself or helped by the personnel, or at home or, correspondingly, in a restaurant kitchen proceeds to the next stage, i.e. the preparation of the selected and picked foodstuff elements 2b', 3c' etc. into an edible state. In Figure 1 this is disclosed as two schematic operation stages, i.e. the subsequent preparation stage 10, in most cases a short heating stage, and a stage 11, wherein the foodstuff elements 2b', 3c', etc. are arranged on, e.g, a plate. As such the plate as well as any cutlery can belong to the elements which can be selected within the scope of the distribution arrangement 8, for which case they are represented by the general reference 6 in Figure 1. They may just as well, however, be articles belonging to the user's normal kitchenware. Above and in Figure 1 is disclosed mainly as an example that the arrangement of the foodstuff el ements on a plate will take place only after the heating stage 10, seen in relation to the timing, but especially in a more simple meal situation the order probably would be the opposite, i.e. such that, e.g., the foodstuff elements 2b¹, 3c' and 4bc ' to be heated would be placed on a plate or the like, suitably on a platter 6 which can be obtained at said distribution arrangement 8, and thereafter heated 10, after which the grated fresh vegetables 5a' and the salad 5b' are arranged in place and the meal entity is eaten. According to one embodiment of the present invention, which will be described in more detail below, said platter 6 is included, as such, in a connection with some foodstuff element 2a' and constituting, e.g, a part of the packing for the said element .

As generally described above, each foodstuff element 2a'... etc. according to a favorable embodiment of the present invention is already at the productional stage brought to such a degree of readiness that the subsequent preparation effected by the user is, on one hand, rather short, and on the other hand such that it will be essentially equally long for all foodstuff elements intended to be treated in the same manner. In practice this will in most cases require a number of measures taken prior to the distribution, which measures will be in accordance with exact planning and timing. Of said measures Figure 1 mainly discloses a possibly multi-staged preliminary treatment 12, 12a, a pre-preparation or ripening stage 13 such as a heating and finally a packing stage 14.

In Figure 2 a more detailed description of these pre-preparation stages is disclosed arranged on a time-line T. Here references in accordance with the ones in Figure 1 have been used for the different groups of foodstuff. Within the scope of a systematical industrial procedure 15 said preliminary treatment stage 12 has been incorporated, which stage for different groups of foodstuff may vary to a wide extent, e.g., so that stage 12 for potatoes 2a comprises i.a. washing and peeling, while the same stage 12 for fish 3b comprises scaling and gutting.

After the preliminary treatment stage 12 the foodstuff is brought to a pre-preparation stage 13, i.e. mainly a pre- ripening stage, where the main ripening and other cookery is performed for just so long that each foodstuff element 2a'... etc. only requires a final step 10, such as heating, performed 16 by the user, as well as a putting 11 on a platter 6, in order to become a meal entity 1 ready for eating. It is clear that, e.g., for many meat food the pre-preparation stage is adapted so that for each meat foodstuff group 3a such foodstuff elements are distributed, where elements 3aχ' and 3a, respectively, provide, e.g., a rare and, correspondingly, a well-done final product.

Figure 2 further discloses a distribution stage 17 which may be equally long for all foodstuff elements 2a'... etc, on an average, or, e.g., vary in accordance with a preservation treatment (nor separately shown) or other such criteria which is related to the properties of the foodstuff groups 2, 3, etc, or to the packing thereof. Figure 2 further discloses that it may be un-necessary to direct all described stages or operations to all elements or groups included in the system. For example, it is clear that fresh salad 5b usually will not be heated, in which case stage 13 is omitted. However, salad can be washed (stage 12) , possibly packed (stage 14) and distributed (stage 17) , where the distribution conditions, however, may differ from those for said groups 2, 3, 4 and 5. According to one embodiment of the invention the products in groups 2, 3 and 4 are kept in distribution under somewhat warm conditions 19 at least when they are intended to be served for immediate consumption, such as in connection with a fast food restaurant during lunch hours. At other times, i.e. mainly prior to said stage 19 they are kept cold 18 in order to extend the preservation time. Simultaneously, grated fresh vegetables 5a and salads 5d are again kept cool 20 all the time .

In the case that the distribution arrangement according to the present invention also comprises the dishes and cutlery necessary for a meal, which generally is indicated by reference 6 in the Figures, no further operations but packing 14 and distribution 17, 22 are usually performed on these items. Figure 1 further discloses, as an example, an additional group 7, which in the example case may comprise totally external elements such as bottled drinks or the like, the exhibition of which in a distribution arrangement 8 according to the present invention possibly being appropriate with respect to the provision of a full meal entity, but to which no further operations necessarily need to be directed as such. For the sake of clarity no such group is disclosed in Figure 2.

Finally, Figure 3 discloses how the present invention according to one embodiment is carried out within a distribution arrangement 8. The Figure discloses a bar desk type cupboard structure having favorably foodstuff group related distribution or selection spaces 23, 24 for foodstuff elements 2a', 2b', 3a₂', 3a₃ ' 3a', 3b', ... 5, etc. of each group 2, 3, 4 and 5. These spaces are suitably arranged on both sides of said cupboard structure. In the embodiment disclosed in Figure 3 the foodstuff elements 2a' ... 4bc ' include elements which favorably are packed as portions or separately, such as beef 3a2' of different degree of ripeness, meat balls 3a₃ ' , etc., or mass foodstuff in amounts corresponding to the average of a normal meal portion, such as elements 2a' and 2b' comprising potatoes or rice, respectively. Especially different vacuum packages or the like are suitable preservation forms for such elements, in which packages the pre-preparated foodstuff element is visible behind a transparent protecting film 25.

Depending on the case, said distribution or selection spaces 23 for said foodstuff element groups 2, 3 and 4 may be cold and/or hot. On the other hand, container spaces 24 for foodstuff elements 5a' and 5b' including grated fresh vegetables and salads, respectively, are mainly cool, and an element exhibited for selection in these spaces may be packed in a package of different form. According to a favorable embodiment of the present invention an exhibition package (referred to as 2a' in Figure 3) for an element of basic foodstuff may simultaneously constitute a vessel into which other foodstuff elements 3a',... etc. are placed 11, e.g., for the time of the subsequent ripening procedure 10 or perhaps for the eating. In another embodiment such vessels and/or other means 6 necessary for the meal can be selected at a different point, which in Figure 3 is indicated by reference 26, to which a table, heating, pricing or the like arrangement 27 may be further connected.

A distribution assembly 8 as disclosed in Figure 3 is supplied mainly manually, but the arrangement can also be accomplished in such an automatic manner that supplements automatically are pushed into said selection spaces 23, 24, 26 from the inside of the assembly 8 as the users have made their choices 9 and picked their foodstuff elements. According to one embodiment of the invention the arrangement also includes means (not shown) for removing the foodstuff elements from their packages and favorably for the distribution of them directly to, e.g., a platter held by the user. In this case the arrangement favorably is arranged so that the distribution of the foodstuff elements of each group will be effected to a platter which is favorably positively guided to different places, for example to a plate or the like comprising a guiding notch in the bottom thereof. Favorably such an arrangement is accomplished so that it automatically will dispense foodstuff elements from different groups in a manner required to provide a delicious looking meal portion.

Further is appropriate with respect to the functionality of the inventive arrangement that said distribution assembly 8 comprises an instruction or guidance display 28 or the like visible source of information, at which such users as still may be unsure at the selection situation can obtain inspiration to combine their meal 1. In this connection a sign representing the system can also be attached, from which the user observes the assembly 8 and its position.

Above the arrangement has been described especially with dimensions set in accordance with the requirements for an individual diner, in which case the foodstuff elements mainly comprise amounts which correspond to one meal portion and which are packed in individual packages. However, within another embodiment the same arrangement can also be accomplished as larger units, e.g., for proper restaurants or in connection with a fast food restaurant. In this case the sizes and contents of the foodstuff elements are determined in accordance with such amounts as in each case should be distributed in an appropriate manner. Especially in a fast food restaurant implementation the arrangement can then favorably be complemented with a personnel maintained heating or subsequent ripening arrangement, via which meal entities selected at said distribution assembly 8 are served to the diners in a warm state and ready to be eaten, or to be taken home.

Although above mainly has been discussed such embodiments of the invention wherein the user performs the final selection of the elements A to D of a meal entity by physically picking a foodstuff element it is clear that the inventive arrangement also can be applied in other ways. Thus, the arrangement according to the invention can also be accomplished so that the user via a remote connection in some kind of network, e.g., via a terminal connected to the Internet or via a telephone as push-button selection orders a delivery comprising one or several meal entities 1 accomplished and pre-preparated in an aforesaid manner. In a corresponding manner for example a canteen arrangement for a working place can be accomplished within the scope of the present invention so that a mobile distribution station functioning as a distributing assembly 8 according to the invention will visit the working place. Said distribution station will bring said foodstuff elements 2a',... etc. for selection either as a full selection or varied in accordance with a pre-defined schedule. A subsequent preparation of the meal 1 will, then take place either within said mobile station or, e.g., in a micro wave oven located at a lunch point at the working place. The same arrangement can be adapted also in blocks of service flats, in residential block areas and at other locations where a sufficient amount, with respect to an appropriate accomplishment of the system, of people requiring a meal are present at the time of distribution.

Above the invention has been discussed with reference to some favorable embodiments thereof, but for the professional it is clear that the invention may be modified and effected also in many other ways within the scope of the appended claims.

Claims

1. A method for distributing foodstuff which constitute a meal entity (1) , in which method a final meal entity (1) is formed by combining foodstuff elements (2a¹,..., 5b') belonging to different groups (2, 3, 4, 5), where the foodstuff included in said foodstuff elements are industrially pre-prepared (15) and packed (14) into individual packages, c h a r a c t e r i z e d in that each foodstuff element

(2a¹,..., 5b') by pre-treatment (12, 13) is brought to such a degree of readiness that a subsequent preparation (16) of said foodstuff elements (2a',..., 5b') to be offered takes essentially equally long time.

2. A method as defined in claim 1, c h a r a c t e r i z e d in that each of said foodstuff elements constituting said meal entity (1) are subjected, in groups (2a, ... , 5b) , each to an individual pre-preparation (12) and/or a pre-ripening (13) which differ from that of the other ones .

3. A method as defined in claim 1 or 2 , c h a r a c t e r i z e d in that the package of each foodstuff element

(2a',..., 5b') is made to correspond, with respect to the size thereof, to the average size of a foodstuff portion included in a final meal entity (1) .

4. A method as defined in any one of claims 1 to 3 , c h a - r a c t e r i z e d in that said foodstuff elements (2a' , ... , 5b') in said individual packages are brought for distribution by gathering, into a common distribution arrangement (8) , different foodstuff elements (2a¹,..., 5b') included in a respective meal entity (1) in groups so that each foodstuff element group (2a, ... , 5b) comprises several essentially equal packages brought into distribution, suitably so that said foodstuff elements (2a¹,..., 5b') are brought to constitute said meal entity (1) in accordance with the choice of a user.

5. A method as defined in any one of claims 1 to 4 , c h a r a c t e r i z e d in that said pre-treatment of said foodstuff elements (2a',..., 5b') comprises an industrial pre- ripening (13) either as individual elements (2a',..., 5'b) or in the form of larger entities.

6. A method as defined in any one of claims 1 to 5 , c h a r a c t e r i z e d in that said equally long final preparation (16) comprises a subsequent ripening (10) .

7. A method as defined in claim 6, c h a r a c t e r i z e d in that the foodstuff elements (2a',..., 5b') of a meal entity (1) are subsequently ripened for an essentially equally long time in a subsequent ripening means (27) which constitutes an integral portion of said distribution assembly (8) .

8. A method for composing a meal entity (1) from at least partially pre-prepared foodstuff, where said pre-preparation

(15) comprises at least an individual packing of said foodstuff to form a foodstuff element (2a ',..., 5b') and bringing several foodstuff elements (2a',..., 5b') for distribution so that groups (2, 3, 4, 5) in a centralized and systematical manner are kept within the reach of a user so that said user in accordance with a selection (9) of hers/his own can form hers/his meal entity thereof, c h a r a c t e r i z e d in that said foodstuff elements (2a',..., 5b') are arranged so that they, on one hand, constitute mutual alternatives and, on the other hand, constitute groups (2, 3, 4, 5), from which groups at least two selectable elements (2a',..., 5b') are brought to such a degree of readyness that they together constitute such a meal entity (1) where at least some elements have an essentially equally long subsequent preparation time.

9. A method as defined in claim 8, c h a r a c t e r i z e d in that of alternative foodstuff elements (2a',..., 5b') of each group (2, 3, 4, 5) one or several is brought for selection as a basic part (A) of a meal entity (1) , and where said basic part (A) is complemented with one or several foodstuff element (s) (2a',..., 5b') selected from another groups (2 to 5) in order to form a portion composed of several parts (A, B, C and D) .

10. A method as defined in claim 8 or 9, c h a r a c t e r i z e d in that an essential part of the selected foodstuff elements (2a',..., 5b') are brought to be the object of a common subsequent preparation (10) .

11. A system for the distribution of foodstuff, said system comprising storage and/or distributing means (9) for presenting and distributing individually packed foodstuff elements (2a' ,..., 5b'), c h a r a c t e r i z e d in that said system comprises means (8, 23, 24, 26) for facilitating a selection and/or picking of said foodstuff elements (2a',..., 5b'), said means being grouped near each other in such a manner that they constitute a logical entity which guides the formation of a meal entity (1) , in which logical entity all selectable primary foodstuff elements (2a',..., 5b') in different groups (2, 3, 4, 5) can be picked as multiple units and where the time for a subsequent processing required for at least two foodstuff elements is essentially equally long.

12. A system as defined in claim 11, c h a r a c t e r i z e d in that a heating and/or cooling arrangement is integrally included in a distribution assembly connected to said system, for keeping different groups (2, 3, 4, 5) of foodstuff exposed for a selection (9) in a desired temperature.

13. A system as defined in claim 11 or 12, c h a r a c t e r i z e d in that means (27) for a subsequent preparation and/or subsequent ripening (10) of selected foodstuff elements

(2a',..., 5b') within an essentially similar subsequent ripening time, especially heating means such as a micro wave oven and/or a hot water bath are functionally connected to a distribution assembly (8) connected to said system.

14. A meal entity comprising an entity (1) composed from groups (2, 3, 4, 5) of different primary foodstuff elements

(2a',... 5b') and any possible additional elements (6, 7), where at least a part of said foodstuff elements are packed in individual packages, c h a r a c t e r i z e d in that said primary foodstuff elements (2a',..., 5b') prior to the formation of said meal entity (1) are brought to such a state of pre-preparation that the time required for a subsequent preparation (16) of said meal entity (1) composed of foodstuff elements (2a',..., 5b') selected from different ones of said groups (2, 3, 4, 5) is essentially the same for all selected primary foodstuff elements (2a' , ... , 5b ' ) .

15. A meal entity as defined in claim 14, c h a r a c t e r i z e d in that said subsequent preparation (16) comprises a subsequent ripening (10) , a subsequent heating and/or a subsequent cooling of said foodstuff elements (2a¹,..., 5b') as well as a possible subsequent arrangement of said elements .