JP2022052858A - Frozen food, method of producing frozen food, method of serving frozen food - Google Patents

Abstract

To provide a frozen food that can be thawed and heated by a microwave oven in a shorter time and thawed and heated uniformly throughout the product, a method of producing the frozen food, and a method of serving the frozen food.SOLUTION: A frozen food 1 includes a container 3 and frozen food items 5 held in the container 3 and consisting of plural layers. The food items 5 include: a noodle layer 13 disposed in a lowermost part of the plural layers and including frozen noodles 11; a seasoning liquid layer 17 disposed in an uppermost part of the plural layers and including a seasoning liquid for the noodles 11 formed as plural ice pieces 15 by being frozen; and an ingredients layer 21 disposed between the noodle layer 13 and the seasoning liquid layer 17 and including frozen ingredients 19.SELECTED DRAWING: Figure 1

Description

The present invention relates to a frozen food contained in a container, a method for producing the frozen food, and a method for providing the frozen food, which are eaten by heating with a microwave oven.

Patent Document 1 is a frozen food in which frozen rice or noodles are placed on the bottom of a heat-resistant container, cooked ingredients are placed on the bottom of the heat-resistant container in a frozen state together with seasoning juice, and the container is closed. , A frozen food in which the frozen layer composed of ingredients and seasoning juice is formed into a donut shape with a hole in the center is described.

Jitsukaihei No. 2-116985 Gazette

In the above-mentioned conventional frozen food, since the frozen layer composed of ingredients and seasoning juice is formed as a large ice block, the problem is that the thawing / heating time in a microwave oven becomes long and the entire food is not uniformly thawed / heated. was there.

The present invention has been made in view of such problems, and is a method for producing frozen foods and frozen foods, which can shorten the thawing / heating time by a microwave oven and can uniformly thaw / heat the entire food. And to provide a method of providing frozen foods.

In order to solve the above problems, according to one aspect of the present invention, there is a container and a frozen food product contained in the container and composed of a plurality of layers, and the food product is frozen. A frozen food having a first layer containing the solid food and a second layer containing the seasoning liquid of the solid food formed as a plurality of ice pieces by freezing is applied.

Further, according to another aspect of the present invention, there is a method for producing frozen foods in which frozen foods composed of a plurality of layers are contained in a container, the first freezing step of freezing solid foods, and the above-mentioned. A second freezing step of freezing the seasoning liquid of the solid food material, an ice piece forming step of crushing the frozen ice block of the seasoning liquid to form a plurality of ice pieces, and the frozen solid food material in the container. A method for producing a frozen food product is applied, which comprises an arrangement step of arranging a first layer containing the seasoning liquid and a second layer containing the plurality of ice pieces of the seasoning liquid.

Further, according to another aspect of the present invention, there is a method for producing a frozen food product in which a frozen food product composed of a plurality of layers is contained in a container, that is, a freezing step of freezing the solid food material and the solid food material. The ice piece forming step of dropping the seasoning liquid into liquid nitrogen gas and freezing it into granules to form a plurality of ice pieces, the first layer containing the frozen solid food material in the container, and the seasoning. A method for producing a frozen food product having a second layer containing the plurality of ice pieces of the liquid and an arrangement step for arranging the liquid is applied.

Further, according to another aspect of the present invention, there is a container and a frozen food product contained in the container and composed of a plurality of layers, and the food product contains a frozen solid food material. The first layer, the second layer containing the seasoning liquid of the solid food material formed as a plurality of ice pieces by freezing, and the second layer contained in the container so that the second layer can be taken out from the container. A method for providing a frozen food having a container to be stored, which is a step of taking out the container from the container, a thawing / heating step of thawing and heating the first layer in a microwave oven, and heating. A sprinkling step of sprinkling the plurality of ice pieces of the seasoning liquid contained in the container on the upper part of the first layer in the container, and stirring the heated solid food material and the ice pieces. The process and the method of providing frozen foods having are applied.

Further, according to another aspect of the present invention, there is a container and a frozen food product contained in the container and composed of a plurality of layers, and the food product contains a frozen solid food material. The first layer, the second layer containing the seasoning liquid of the solid food material formed as a plurality of ice pieces by freezing, and the second layer contained in the container so that the second layer can be taken out from the container. A method for providing a frozen food product having an accommodating body, that is, a step of taking out the accommodating body from the container, and a plurality of ice pieces of the seasoning liquid contained in the accommodating body in the container. A method for providing a frozen food product is applied, which comprises a sprinkling step of sprinkling on the upper part of the first layer and a thawing / heating step of thawing and heating the first layer and the ice pieces in a microwave oven.

According to the frozen food of the present invention, the thawing / heating time in a microwave oven can be shortened, and the entire food can be uniformly thawed / heated.

It is sectional drawing which shows an example of the structure of the frozen food which concerns on 1st Embodiment. It is sectional drawing which shows the other example of composition of the frozen food which concerns on 1st Embodiment. It is a flowchart which shows an example of the manufacturing process of a frozen food. It is sectional drawing which shows the modification of the frozen food which concerns on 1st Embodiment. It is a flowchart which shows an example of the manufacturing process of the modification of the frozen food which concerns on 1st Embodiment. It is sectional drawing which shows an example of the structure of the frozen food which concerns on 2nd Embodiment. It is explanatory drawing which shows an example of the process of providing the frozen food which concerns on 2nd Embodiment. It is explanatory drawing which shows the other example of the process of providing the frozen food which concerns on 2nd Embodiment. It is sectional drawing which shows the modification of the frozen food which concerns on 2nd Embodiment.

Hereinafter, an embodiment of the present invention will be described with reference to the drawings.

<1. First Embodiment>
First, the first embodiment of the present invention will be described.

(1-1. Composition of frozen foods)
An example of the composition of the frozen food according to the first embodiment will be described with reference to FIGS. 1 and 2. FIG. 1 is a cross-sectional view showing an example of the configuration of a frozen food product according to the first embodiment. FIG. 2 is a cross-sectional view showing another example of the composition of the frozen food according to the first embodiment.

As shown in the upper part of FIG. 1, the frozen food 1 has a container 3 and a frozen food 5 contained in the container 3 and composed of a plurality of layers. The frozen food 1 is a frozen food contained in a container 3 that is eaten by heating with a microwave oven.

The container 3 has a substantially bowl-shaped container body 7 for accommodating the food 5, and a container lid 9 attached to and detached from the upper part of the container body 7. The material of the container body 7 and the container lid 9 is a heat-resistant material that does not allow oil or water to permeate, and is not particularly limited as long as it can be used in a microwave oven. For example, it is composed of polypropylene, expanded polypropylene, polystyrene, expanded polystyrene, synthetic resin film and the like.

The food product 5 is a seasoning liquid containing a noodle layer 13 (an example of a first layer) containing frozen noodles 11 (an example of a solid food material) and a seasoning liquid of the noodles 11 formed as a plurality of ice pieces 15 by freezing. It has a layer 17 (an example of a second layer) and an ingredient layer 21 (an example of a third layer) containing a frozen ingredient 19. The noodle layer 13 is arranged at the bottom of the plurality of layers, the seasoning liquid layer 17 is arranged at the top of the plurality of layers, and the ingredient layer 21 is arranged between the noodle layer 13 and the seasoning liquid layer 17. ing. The ice pieces 15 are formed by crushing ice blocks in which the seasoning liquid is frozen, and each of them has an arbitrary shape and size. In FIG. 1, each layer is divided by a horizontal surface for easy understanding, but since there is no partition or the like between the layers, the materials of each layer are partially mixed. It may be arranged.

The noodles 11 are boiled and then frozen, and are, for example, udon, buckwheat noodles, somen noodles, Chinese noodles, pasta, rice noodles, vermicelli, and various other noodles. The seasoning liquid formed as the ice piece 15 is, for example, soup stock, soup, soup, sauce, soy sauce, etc., but may be other seasonings having various fluidities. The ingredient 19 is frozen after being appropriately cooked, and is, for example, meat, fish, omelet, vegetables, condiments, etc., but may be various other ingredients.

In the frozen food 1 having the above configuration, since the frozen product of the seasoning liquid is formed as a plurality of ice pieces 15, the microwave of the microwave oven is easily absorbed by each ice piece 15, and the thawing / heating time of the seasoning liquid is greatly increased. Can be shortened to. Further, since the microwave is evenly absorbed over the plurality of ice pieces 15, it is possible to uniformly thaw and heat the ice with less uneven heating. Therefore, when the frozen food 1 is heated in a microwave oven, as shown in the lower part of FIG. 1, the ice pieces 15 of the seasoning liquid layer 17 located at the uppermost part are melted, and the melted seasoning liquid 23 is the lower ingredient layer 21. It hangs down toward the noodle 11 of the ingredient 19 and the noodle layer 13 below it. As a result, the ingredients 19 and the noodles 11 can be quickly and uniformly thawed and heated by the heat of the seasoning liquid 23 that melts and drips in addition to the heating by the microwave of the microwave oven. Therefore, the thawing / heating time by the microwave oven can be shortened, and the entire food can be uniformly thawed / heated. Moreover, since the thawing / heating time can be shortened, overheating and elongation of the noodle 11 can be prevented. Further, since the seasoning liquid 23 drips down, unevenness of seasoning in the ingredients 19 and noodles 11 can be reduced, and the noodles can be eaten with uniform seasoning.

As shown in the upper part of FIG. 2, in the frozen food 1, rice 25 (an example of a solid food) is arranged instead of the noodle 11. That is, the food 5 is arranged at the bottom of the plurality of layers, the rice layer 27 containing the frozen rice 25 (an example of the first layer), and the seasoning liquid layer 17 arranged at the top of the plurality of layers. It has an ingredient layer 21 arranged between the rice layer 27 and the seasoning liquid layer 17. The structure of the seasoning liquid layer 17 and the ingredient layer 21 is the same as that in FIG. The cooked grain 25 is frozen after being cooked such as cooked rice, and is, for example, white rice, brown rice, or the like, but may be various other types of rice.

When the frozen food 1 shown in FIG. 2 is heated in a microwave oven, as shown in the lower part of FIG. 2, the ice pieces 15 of the seasoning liquid layer 17 located at the uppermost part are melted, and the melted seasoning liquid 23 is the lower ingredient layer. It hangs down toward the ingredient 19 of 21 and the rice 25 of the rice layer 27 below it. As a result, in addition to the heating by the microwave of the microwave oven, the heat of the seasoning liquid 23 that melts and drips can quickly and uniformly thaw and heat the ingredients 19 and the rice 25. Therefore, the thawing / heating time by the microwave oven can be shortened, and the entire food can be uniformly thawed / heated. Moreover, since the thawing / heating time can be shortened, overheating of the rice 25 can be prevented. Further, since the seasoning liquid 23 drips down, unevenness of seasoning in the ingredients 19 and the rice 25 can be reduced, and the food can be eaten with uniform seasoning.

The above-mentioned composition of the frozen food 1 is an example, and is not limited to the above-mentioned contents. For example, the ingredient layer 21 does not necessarily have to be arranged, and may be, for example, a two-layer structure consisting of a noodle layer 13 or a rice layer 27 and a seasoning liquid layer 17. Further, for example, both the noodle layer 13 and the rice layer 27 are arranged, the ingredient layer 21 is made into a plurality of layers with different kinds of ingredients, and the seasoning liquid layer 17 is made into a plurality of layers with different kinds of seasoning liquids. For example, a multi-layer structure having four or more layers may be used.

(1-2. Manufacturing method of frozen food)
Next, an example of a method for producing the frozen food 1 will be described with reference to FIG. FIG. 3 is a flowchart showing an example of a manufacturing method (manufacturing process) of the frozen food 1.

As shown in FIG. 3, in step S10, the noodles 11 that have been cooked in advance such as boiling or the rice 25 that has been cooked in advance such as cooked rice are frozen by an appropriate freezing device (not shown). In addition, this step S10 corresponds to an example of the first freezing step of freezing a solid food material.

In step S20, the ingredient 19 that has been appropriately cooked in advance is frozen by an appropriate freezing device (not shown).

In step S30, the seasoning liquid of the noodle 11 or the rice 25 is frozen by an appropriate freezing device (not shown) to form an ice block having a predetermined shape and size. In addition, this step S30 corresponds to an example of the second freezing step of freezing the seasoning liquid of a solid food material.

In step S40, the ice block of the seasoning liquid formed in step S30 is crushed to form a plurality of ice pieces 15 by an appropriate crushing device (not shown). It should be noted that this step S40 corresponds to an example of an ice piece forming step of crushing an ice block of a frozen seasoning liquid to form a plurality of ice pieces.

In step S50, the noodles 11 or rice 25 frozen in step S10 are placed at the bottom of the container body 7 of the frozen food 1 by an appropriate pick-and-place device (not shown) such as a robot.

In step S60, the ingredients 19 frozen in step S20 are placed on the noodles 11 or rice 25 arranged in step S50 by an appropriate pick-and-place device (not shown), for example, a robot or the like.

In step S70, for example, an ice piece 15 of the seasoning liquid formed in step S40 is placed on the ingredient 19 placed in step S60 by an appropriate pick-and-place device (not shown) such as a robot.

The steps S50 and S70 correspond to an example of an arrangement step of arranging a first layer containing a frozen solid food material and a second layer containing a plurality of ice pieces of a seasoning liquid in a container. This completes this flowchart.

The above-mentioned process is an example, and at least a part of the above-mentioned process may be deleted or changed, or a process other than the above may be added. Further, the order of at least a part of the above steps may be changed, or a plurality of steps may be combined into a single step.

(1-3. Modification example of frozen food)
The first embodiment is not limited to the above, and various modifications can be made within a range that does not deviate from the purpose and technical idea. Next, a modified example of the frozen food according to the first embodiment will be described with reference to FIG. 4.

FIG. 4 is a cross-sectional view showing a modified example of the frozen food according to the first embodiment. As shown in the upper part of FIG. 4, in the frozen food 1 of this modification, the seasoning liquid layer 29 is arranged in place of the above-mentioned seasoning liquid layer 17. That is, the food 5 was arranged at the bottom of the plurality of layers, the noodle layer 13 containing the frozen noodles 11, and the food 5 was arranged at the top of the plurality of layers, and was formed as a plurality of ice pieces 31 by freezing. It has a seasoning liquid layer 29 (an example of a second layer) containing the seasoning liquid of the noodle 11, and an ingredient layer 21 arranged between the noodle layer 13 and the seasoning liquid layer 29 and containing the frozen ingredient 19. The ice piece 31 is formed by dropping the seasoning liquid of the noodle 11 into liquid nitrogen gas and freezing it into granules (substantially spherical shape), and the shape and size of each grain are formed substantially uniformly. .. The structure of the noodle layer 13 and the ingredient layer 21 is the same as that in FIG.

When the frozen food 1 having the above configuration is heated in a microwave oven, as shown in the lower part of FIG. 4, the ice pieces 31 of the seasoning liquid layer 29 located at the uppermost part are melted, and the melted seasoning liquid 23 is the lower ingredient layer. It hangs down toward the ingredient 19 of 21 and the noodle 11 of the noodle layer 13 below it. As a result, the ingredients 19 and the noodles 11 can be quickly and uniformly thawed and heated in the same manner as described above. Therefore, the thawing / heating time by the microwave oven can be shortened, and the entire food can be uniformly thawed / heated. In particular, since the shape and size of the ice piece 31 are substantially uniform, the seasoning liquid can be thawed and heated more quickly and more uniformly than the ice piece 15 described above.

The seasoning liquid layers 17 and 29 do not necessarily have to be arranged at the top of the food 5. For example, the seasoning liquid layers 17 and 29 may be arranged on the upper part of the noodle layer 13 or the rice layer 27, and the ingredient layer 21 may be arranged on the upper part thereof. Further, the solid food material may be other than noodles or rice as long as it is a solid food material that is eaten by mixing with a fluid seasoning liquid.

(1-4. Manufacturing process of modified examples of frozen foods)
Next, with reference to FIG. 5, an example of a manufacturing process (manufacturing method) of a modified example of the frozen food 1 having the above configuration will be described. FIG. 5 is a flowchart showing an example of a manufacturing process of a modified example of the frozen food 1.

Since steps S10 and S20 are the same as those in FIG. 3 described above, the description thereof will be omitted. In addition, this step S10 corresponds to an example of a freezing step of freezing a solid food material.

In step S35, for example, using an individual quick freezing device (IQF device; not shown) that freezes the liquid in the form of granules using liquefied nitrogen, the seasoning liquid of the noodles 11 or rice 25 is dropped into the liquid nitrogen gas to form the granules. By freezing in, a plurality of ice pieces 31 are formed. It should be noted that this step S35 corresponds to an example of an ice piece forming step of dropping a seasoning liquid of a solid food material into liquid nitrogen gas and freezing it into granules to form a plurality of ice pieces.

Since steps S50 and S60 are the same as those in FIG. 3 described above, the description thereof will be omitted.

In step S70, for example, an ice piece 31 of the seasoning liquid formed in step S35 is placed on the ingredient 19 placed in step S60 by an appropriate pick-and-place device (not shown) such as a robot. This completes this flowchart.

The above-mentioned process is an example, and at least a part of the above-mentioned process may be deleted or changed, or a process other than the above may be added. Further, the order of at least a part of the above steps may be changed, or a plurality of steps may be combined into a single step.

(1-5. Effect of the first embodiment)
As described above, the frozen food 1 of the present embodiment has a container 3 and a frozen food 5 contained in the container 3 and composed of a plurality of layers, and the food 5 has a plurality of layers. A noodle layer 13 containing frozen noodles 11 or a rice layer 27 containing frozen rice 25 arranged at the bottom of the layer, and a plurality of ice pieces 15, 31 arranged at the top of the plurality of layers by freezing. It has the seasoning liquid layers 17 and 29 containing the seasoning liquid of the noodle 11 or the rice 25 formed as.

Generally, when heating in a microwave oven, microwaves can enter only a predetermined distance (for example, about several tens of mm) from the surface of food. For this reason, when thawing and heating frozen food, it is possible that the peripheral part of the food absorbs a large amount of microwaves and is heated, but the central part does not easily rise in temperature. Therefore, for example, when the seasoning liquid is formed as a large ice block instead of ice pieces, it takes a long time to thaw and heat the entire seasoning liquid by a microwave oven, and uneven heating occurs to uniformly thaw and heat the whole. The problem of not being done arises. Further, since noodles and rice have a property that the temperature rises more easily than the seasoning liquid, there is also a problem that the noodles and rice are overheated or stretched while the whole seasoning liquid is thawed and heated.

In the frozen food 1 of the first embodiment, since the frozen product of the seasoning liquid is formed as a plurality of ice pieces 15 and 31, microwave oven waves are easily absorbed by the ice pieces 15 and 31 of the seasoning liquid. The thawing / heating time can be significantly shortened. Further, since the microwave is evenly absorbed over the plurality of ice pieces 15 and 31, the uneven heating can be reduced and the ice can be uniformly thawed and heated. Therefore, the thawing / heating time by the microwave oven can be shortened, and the entire food can be uniformly thawed / heated. Further, since the thawing / heating time can be shortened, overheating and stretching of the noodle 11 or the rice 25 can be prevented.

Further, in the present embodiment, in particular, the noodle layer 13 or the rice layer 27 is arranged at the bottom of the plurality of layers, and the seasoning liquid layers 17 and 29 are arranged at the top of the plurality of layers. As a result, the melted seasoning liquid drips toward the noodle 11 or the rice 25 below. Therefore, in addition to the heating by the microwave of the microwave oven, the noodle 11 or the rice 25 can be quickly and uniformly thawed and heated by the heat of the seasoning liquid that melts and drips. Further, since the seasoning liquid drips down, unevenness of seasoning in the noodle 11 or rice 25 can be reduced, and the noodles can be eaten with uniform seasoning.

Further, in the present embodiment, in particular, the food 5 is arranged between the noodle layer 13 or the rice layer 27 and the seasoning liquid layers 17 and 29, and has an ingredient layer 21 including the frozen ingredient 19. As a result, in addition to the heating by the microwave of the microwave oven, the heat of the seasoning liquid that melts and drips can quickly and uniformly thaw and heat the ingredient 19. In addition, if the ingredients are placed at the top of the food, the ingredients may dry during thawing and heating. In the present embodiment, since the seasoning liquid drips onto the ingredient 19, drying can be prevented, and the ingredient 19 can be seasoned and kept fresh.

Further, in the present embodiment, in particular, the plurality of ice pieces 15 of the seasoning liquid are formed by crushing an ice block obtained by freezing the seasoning liquid, and each of them has an arbitrary shape and size. As described above, when the ice piece 15 is formed by crushing the ice block, the ice piece manufacturing apparatus and the manufacturing process can be simplified.

Further, in the present embodiment, in particular, the plurality of ice pieces 31 of the seasoning liquid are formed as granular ice pieces. As a result, the shape and size of the grains of the plurality of ice pieces 31 can be made substantially uniform, so that the seasoning liquid can be thawed and heated more uniformly more quickly.

<2. 2nd Embodiment>
Next, a second embodiment of the present invention will be described. In the second embodiment, the frozen food is configured so that the ice pieces of the seasoning liquid can be taken out from the container.

(2-1. Composition of frozen foods)
An example of the composition of the frozen food according to the second embodiment will be described with reference to FIG. In the second embodiment, the same components as those in the first embodiment are designated by the same reference numerals, and the description thereof will be omitted as appropriate.

FIG. 6 is a cross-sectional view showing an example of the configuration of the frozen food according to the second embodiment. As shown in FIG. 6, the frozen food 33 has a container 35 and the above-mentioned frozen food 5 contained in the container 35 and composed of a plurality of layers.

The container 35 includes a substantially bowl-shaped container body 39 for accommodating food 5, an inner lid 41 (an example of the container), and a container lid 43 attached / detached so as to sandwich the inner lid 41 on the upper part of the container body 39. Have. The inner lid 41 is a dish-shaped member housed in the container 35 so that the ice piece 15 of the seasoning liquid can be taken out from the container 35. The material of the container body 39, the inner lid 41, and the container lid 43 is a heat-resistant material that does not allow oil or water to permeate, and is not particularly limited as long as it can be used in a microwave oven. For example, it is composed of polypropylene, expanded polypropylene, polystyrene, expanded polystyrene, synthetic resin film and the like.

The composition of the food 5 is the same as that of the first embodiment described above, but in the second embodiment, the seasoning liquid of the noodle 11 is arranged at the top of the plurality of layers and formed as a plurality of ice pieces 15 by freezing. The seasoning liquid layer 17 (an example of the second layer) containing the above is contained in the inner lid 41. The noodle layer 13 and the ingredient layer 21 are the same as those in the first embodiment described above. That is, the noodle layer 13 containing the frozen noodles 11 (an example of the first layer) is arranged at the bottom of the plurality of layers, and the ingredient layer 21 containing the frozen ingredients 19 (the third layer). (Example) is arranged between the noodle layer 13 and the seasoning liquid layer 17 (inner lid 41).

The configuration of the frozen food 33 described above is an example, and is not limited to the above contents. For example, instead of the noodle layer 13, a rice layer 27 (an example of the first layer) containing the frozen rice 25 shown in FIG. 2 may be arranged. Further, instead of the ice piece 15, the granular ice piece 31 shown in FIG. 4 may be arranged.

(2-2. Method of providing frozen food)
Next, an example of a method for providing the frozen food 33 will be described with reference to FIGS. 7 and 8. FIG. 7 is an explanatory diagram showing an example of a method (providing step) of providing the frozen food 33, and FIG. 8 is an explanatory diagram showing another example of the method of providing the frozen food 33.

In the providing method shown in FIG. 7, first, the container lid 43 is removed from the container body 39 of the frozen food 33, and the inner lid 41 containing the ice piece 15 of the seasoning liquid is taken out from the container body 39 (an example of the extraction step). Next, the container body 39 is put into a microwave oven (not shown), and the noodles 11 and the ingredients 19 contained in the container body 39 are thawed and heated in the microwave oven (an example of the thawing / heating step). Next, a plurality of ice pieces 15 of the seasoning liquid contained in the inner lid 41 are sprinkled on the upper part of the noodle 11 and the ingredient 19 in the heated container body 39 (an example of the sprinkling step). Next, the heated noodles 11, the ingredients 19, and the ice pieces 15 are stirred by a cooking utensil such as chopsticks 45 (an example of the stirring step).

As a result, the ice pieces 15 of the seasoning liquid are melted, and the noodles 11 and the ingredients 19 are cooled by the melted seasoning liquid 23, so that the noodles can be provided as cold noodles. The degree of cooling can be adjusted according to the user's preference by heating the noodles 11 and the ingredients 19 with a microwave oven, stirring time (timing to provide) after adding the ice pieces 15 of the seasoning liquid, and the like. For example, by providing the ice piece 15 of the seasoning liquid in a state where it is not completely melted, it is possible to provide a frozen food 33 capable of tasting the texture of crispy ice. The providing method is suitable for providing cold noodles and rice in the summer, such as chilled udon noodles, chilled soba noodles, cold noodles, chilled Chinese noodles, and cold pasta.

Further, in the provision method shown in FIG. 8, the container lid 43 is first removed from the container body 39 of the frozen food 33, and the inner lid 41 containing the ice piece 15 of the seasoning liquid is taken out from the container body 39 (an example of the removal step). ). Next, a plurality of ice pieces 15 of the seasoning liquid contained in the inner lid 41 are sprinkled on the upper part of the noodle 11 and the ingredient 19 in the container main body 39 (an example of the sprinkling step). Next, the container body 39 is put into a microwave oven (not shown), and the noodles 11, the ingredients 19, and the ice pieces 15 of the seasoning liquid contained in the container body 39 are thawed and heated (thawed) in the microwave oven. -An example of the heating process). As a result, the ice piece 15 of the seasoning liquid melts, and the melted seasoning liquid 23 drips toward the lower ingredient 19 and the noodles 11 below it.

This makes it possible to provide warm noodles with a uniform seasoning. In this way, the method of providing the frozen food 33 can be changed in two ways according to the preference of the user.

The process of providing the frozen food 33 shown in FIGS. 7 and 8 is executed by the user, but the same process is executed regardless of which user executes the frozen food 33 according to the above-described configuration of the frozen food 33. As a result, it has reproducibility.

(2-3. Modifications of frozen foods)
The second embodiment is not limited to the above, and various modifications can be made within a range that does not deviate from the purpose and technical idea. Next, a modified example of the frozen food according to the second embodiment will be described with reference to FIG. 9.

FIG. 9 is a cross-sectional view showing a modified example of the frozen food according to the second embodiment of the present invention. As shown in FIG. 9, the frozen food 33 of this modification has an individual packaging bag 47. The individual packaging bag 47 is made of, for example, a synthetic resin film or the like, and is housed in the container 35 so that the ice piece 15 of the seasoning liquid can be taken out from the container 35. In this modification, the seasoning liquid layer 17 (an example of the second layer) containing the seasoning liquid of the noodles 11 arranged at the top of the plurality of layers and formed as a plurality of ice pieces 15 by freezing is individually wrapped. It is housed in 47. The noodle layer 13 and the ingredient layer 21 are the same as those in the first and second embodiments described above.

Also in this modification, the same effect as that of the second embodiment is obtained. The individual packaging bag 47 containing the ice pieces 15 of the seasoning liquid may be sold separately from the frozen food 33 so that the user can select the seasoning liquid of his choice.

(2-4. Effect of the second embodiment)
As described above, the frozen food 33 of the present embodiment has an inner lid 41 or an individual packaging bag 47 that is housed in the container 35 and contains the ice pieces 15 of the seasoning liquid so that they can be taken out from the container 35. Have.

As a result, the user can eat one kind of frozen food 33 in two ways. The first way to eat is to take out the inner lid 41 or the individual wrapping bag 47 from the container 35, put the remaining container body 39 into a microwave oven, thaw and heat the noodles 11 and the ingredients 19, and thaw and heat them. Sprinkle the ice piece 15 of the seasoning liquid contained in the inner lid 41 or the individual packaging bag 47 taken out on the upper part of the noodle 11 and the ingredient 19 in the container main body 39, and sprinkle the noodle 11 and the ingredient 19 and the ice piece 15. It is a method of stirring. As a result, the noodles 11 are cooled by the seasoning liquid and can be eaten as cold noodles or rice.

The second way to eat is to take out the inner lid 41 or the individual wrapping bag 47 from the container 35, and put the ice piece 15 of the seasoning liquid contained in the inner lid 41 or the individual wrapping bag 47 into the noodle 11 and the ingredients in the container body 39. This is a method of sprinkling on the upper part of the material 19 and putting the container body 39 into a microwave oven to thaw and heat the noodle 11 and the ingredient 19 and the ice piece 15 of the seasoning liquid together. This makes it possible to eat warm noodles with a uniform seasoning. In this way, it is possible to provide the frozen food 33 that can change the way of eating according to the taste of the user.

In addition to the above-mentioned above, the methods according to the above-described embodiment and each modification may be appropriately combined and used. In addition, although not illustrated one by one, the above-described embodiment and each modification are carried out with various modifications within a range that does not deviate from the purpose.

1 Frozen food 3 Container 5 Food 11 Noodle 13 Noodle layer (1st layer)
15 Ice pieces 17 Seasoning liquid layer (second layer)
21 Ingredient layer (third layer)
23 Seasoning liquid 25 Rice 31 Ice pieces 33 Frozen food 35 Container 41 Inner lid (container)
47 packaging bags (container)

Claims (9)

With the container
Frozen food contained in the container and composed of a plurality of layers.
The food is
The first layer containing frozen solid foods,
A second layer containing the seasoning liquid of the solid food material formed as a plurality of ice pieces by freezing, and
Frozen food characterized by having. The first layer is
It is located at the bottom of the plurality of layers.
The second layer is
The frozen food according to claim 1, wherein the frozen food is arranged at the top of the plurality of layers. The food is
The frozen food product according to claim 2, wherein the frozen food product is arranged between the first layer and the second layer and has a third layer containing frozen ingredients. The frozen food according to any one of claims 1 to 3, further comprising a container that is contained in the container and contains the second layer so that the second layer can be taken out from the container. The frozen food according to any one of claims 1 to 4, wherein the plurality of ice pieces of the seasoning liquid are granular. A method for producing frozen foods in which frozen foods composed of a plurality of layers are stored in a container.
The first freezing process that freezes solid foods,
The second freezing step of freezing the seasoning liquid of the solid food material, and
An ice piece forming step of crushing a frozen ice block of the seasoning liquid to form a plurality of ice pieces,
An arrangement step of arranging a first layer containing the frozen solid food material and a second layer containing the plurality of ice pieces of the seasoning liquid in the container.
A method for producing a frozen food product, which comprises. A method for producing frozen foods in which frozen foods composed of a plurality of layers are stored in a container.
The freezing process that freezes solid foods and
An ice piece forming step of dropping the seasoning liquid of the solid food material into liquid nitrogen gas and freezing it into granules to form a plurality of ice pieces.
An arrangement step of arranging a first layer containing the frozen solid food material and a second layer containing the plurality of ice pieces of the seasoning liquid in the container.
A method for producing a frozen food product, which comprises. With the container
Frozen food contained in the container and composed of a plurality of layers.
The food is
The first layer containing frozen solid foods,
A second layer containing the seasoning liquid of the solid food material formed as a plurality of ice pieces by freezing, and
A method for providing a frozen food product, comprising an accommodating body contained in the container and accommodating the second layer so that the second layer can be taken out from the container.
The step of taking out the container from the container and
The thawing / heating step of thawing and heating the first layer in a microwave oven, and
A sprinkling step of sprinkling the plurality of ice pieces of the seasoning liquid contained in the container on the upper part of the first layer in the heated container.
The stirring process of stirring the heated solid food and the ice pieces,
A method for providing a frozen food product, which comprises. With the container
Frozen food contained in the container and composed of a plurality of layers.
The food is
The first layer containing frozen solid foods,
A second layer containing the seasoning liquid of the solid food material formed as a plurality of ice pieces by freezing, and
A method for providing a frozen food product, comprising an accommodating body contained in the container and accommodating the second layer so that the second layer can be taken out from the container.
The step of taking out the container from the container and
A sprinkling step of sprinkling the plurality of ice pieces of the seasoning liquid contained in the container on the upper part of the first layer in the container.
A thawing / heating step of thawing and heating the first layer and the ice pieces in a microwave oven, and
A method for providing a frozen food product, which comprises.

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