Method for producing kit for fluid food / drink product

Abstract

[Problem] To provide a method for producing a kit for a fluid food / drink product through which it is possible to easily produce a cold fluid food / drink product, and to improve the appearance of the kit as a product and the texture and taste of the fluid food / drink product.　[Solution] The present invention relates to a method for producing a kit for a fluid food / drink product, the method comprising: a cooling step (S120) for cooling a liquid seasoning composition at a first temperature in a refrigeration device; a molding step (S130) for molding, in a molding device, the seasoning composition that has undergone the cooling step and turned into a sherbet-like food in which a solid and a liquid are mixed; a cutting step (S140) for cutting the molded body obtained in the molding step into block shapes by using a cutter; a freezing step (S150) for freezing the block-shaped molded bodies obtained in the cutting step at a second temperature lower than the first temperature in a freezer; and a depositing step (S160) for putting the frozen block-shaped molded bodies that have undergone the freezing step and at least one from among a frozen fruit and a frozen vegetable into a cup.

Description

Manufacturing method for liquid food and beverage kit Cross Reference

[0001] This application claims priority based on Japanese Patent Application No. 2023-176371 filed in Japan on October 12, 2023, the entire contents of which are incorporated herein by reference.

[0002] The present invention relates to a kit for liquid food and drink, which contains a plurality of types of frozen materials for liquid food and drink.

[0003] A food product called a smoothie is known as one type of food that allows easy consumption of fruits and / or vegetables. Smoothies can be consumed in a short time without the need for chewing, making them a popular food type among consumers of all ages, from children to the elderly. One type of smoothie is a cup product called a frozen smoothie, which is a smoothie that is frozen in a cup. Consumers can heat the cup product using a heating means such as a microwave oven to thaw the frozen smoothie in the cup, and then drink the smoothie (see, for example, Patent Document 1).

[0004] Furthermore, as a smoothie in a form other than the above-mentioned frozen smoothie, a product in which frozen blocks of fruit and / or vegetables and frozen blocks of a seasoning composition are enclosed in a cup is also known (see, for example, Patent Document 2). A consumer who purchases this product can, for example, go to a store that has a dedicated machine for making smoothies, open the lid of the cup, place the cup in the dedicated machine, and crush the multiple types of frozen blocks in the cup to make a smoothie to drink.

[0005] JP 2016-202028 A JP 2019-017274 A

[0006] The above-described conventionally known smoothie-like foods (hereinafter sometimes referred to as "liquid foods and beverages") are superior in that they are easier to consume than liquid foods and beverages made at home by, for example, cutting fruits and / or vegetables and crushing them in a blender. However, some consumers have called for further improvements. The first improvement is to reliably produce a cold smoothie-like food. When a frozen smoothie-like food is heated in a microwave oven or the like, if the heating conditions, such as the time and temperature, are incorrect, the resulting smoothie-like food will be slightly warm in parts or overall. When a smoothie-like food is made by crushing a block of frozen material using a dedicated machine, the problem of a warm smoothie-like food can be eliminated.

[0007] However, the inventors discovered a second improvement in the process of producing and delivering cup products containing multiple types of frozen blocks. During the distribution process of these cup products, the frozen blocks of seasoning composition may thaw slightly, liquefy, and then refreeze. When this occurs, the seasoning composition may refreeze into a mass at the bottom of the cup product placed in the store's icebox, resulting in a poor product appearance. In addition, when using a dedicated machine to crush the various frozen blocks, the refrozen material at the bottom of the cup may not be crushed sufficiently, potentially resulting in a deterioration in both the texture and taste of the smoothie-like food.

[0008] The present invention was completed in consideration of the above-mentioned improvements, and aims to provide a method for manufacturing a kit for liquid food and beverages that can easily produce cold liquid food and beverages and can improve both the appearance of the product and the texture and taste of the liquid food and beverages.

[0009] In order to achieve the above-mentioned object, the present inventors focused on the process for producing a block-shaped frozen product of a seasoning composition. As a result, they discovered that the above-mentioned object can be achieved by performing the steps of freezing the seasoning composition to a relatively low hardness, cutting it into shapes, and freezing the cut, attractively-shaped product to a high hardness, and thus completed the present invention. Specific means are as follows.

[0010] (1) To achieve the above-mentioned object, one embodiment of a method for manufacturing a kit for liquid foods and beverages is a method for manufacturing a kit containing multiple types of frozen materials for liquid foods and beverages in a cup, including at least one of frozen fruits and frozen vegetables and a frozen block-shaped product obtained by freezing a seasoning composition, and the method includes the following steps: a cooling step of cooling the liquid seasoning composition at a first temperature in a refrigeration device; a molding step of molding the seasoning composition, which has been cooled to a first temperature and has become a sorbet-like product by mixing solid and liquid, in a molding device; a cutting step of cutting the product obtained in the molding step into blocks using a cutter; a freezing step of freezing the block-shaped product obtained in the cutting step at a second temperature lower than the first temperature in a freezing device; and a pouring step of placing the at least one of frozen fruits and frozen vegetables and the frozen block-shaped product obtained in the freezing step into the cup. (2) In another embodiment of the method for producing a kit for liquid food or beverage, the freezing step may preferably be a step of spraying liquid nitrogen or a gas cooled by liquid nitrogen onto the block-shaped molded body to increase its hardness. (3) In another embodiment of the method for producing a kit for liquid food or beverage, the freezing device may preferably include a tunnel, and the freezing step may be performed by introducing liquid nitrogen or a gas cooled by liquid nitrogen into the tunnel while the block-shaped molded body is moving from the entrance to the exit of the tunnel. (4) In another embodiment of the method for producing a kit for liquid food or beverage, the cutting step may preferably be a step of cutting the molded body obtained in the molding step into a cubic or rectangular parallelepiped shape. (5) In another embodiment of the method for producing a kit for liquid food or beverage, the molding step may preferably be a step of continuously molding the molded body into an elongated rail-like shape, and the cutting step may preferably be a step of continuously cutting the elongated rail-like molded body.(6) In another embodiment of the method for producing a kit for liquid food or beverage, preferably, the molding device includes an intermittent extruder, and the molding step may be a step of intermittently extruding the sherbet-like seasoning composition or the elongated, rail-shaped molded body toward a cutting position by operating the intermittent extruder, and the cutting step may be a step of cutting the molded body produced through the intermittent extrusion step. (7) In another embodiment of the method for producing a kit for liquid food or beverage, preferably, the Brix value of the seasoning composition may be 16% or more and 22% or less. (8) In another embodiment of the method for producing a kit for liquid food or beverage, preferably, the seasoning composition may contain honey.

[0011] According to the present invention, a method for manufacturing a kit for liquid food and beverages can be provided that can easily produce cold liquid food and beverages and can improve both the appearance of the product and the texture and taste of the liquid food and beverages.

[0012] FIG. 1 shows a perspective view of the exterior of a liquid food and beverage kit. FIG. 2 shows a flow chart of the main steps of a manufacturing method for a liquid food and beverage kit according to one embodiment. FIG. 3 shows an outline of a system for manufacturing a frozen block-shaped molded body in the kit of FIG. 1. FIG. 4 shows a more detailed view of the structure of a portion of the molding device of FIG. 3. FIG. 5 shows a schematic diagram of a molded body emerging from the tube of FIG. 3. FIG. 6 shows the state before and after cutting of the molded body using the cutting device of FIG. 3, as viewed from the downstream side of the molded body. FIG. 7 shows a plan view of a block-shaped molded body cut using the cutting device of FIG. 6 being sent from the molding device to a freezing device. FIG. 8 shows the state of freezing of the block-shaped molded body using the freezing device of FIG. 3, as viewed from the downstream side of the block-shaped molded body.

[0013] 1... kit (kit for liquid food and beverage), 2... cup, 11... frozen block-shaped molded product, 11a... molded product, 11b... block-shaped molded product, 12, 13, 14... frozen fruit etc. (at least one of frozen fruit and frozen vegetables), 40... refrigeration device, 50... molding device, 56... intermittent extruder (e.g., rotary valve, air valve), 60... freezing device, 68... tunnel, 511... cutter.

[0014] Next, embodiments of the present invention will be described with reference to the drawings. Note that the embodiments described below do not limit the invention according to the claims, and not all of the elements and combinations thereof described in the embodiments are necessarily essential to the solution of the present invention.

[0015] 1. Liquid Food and Drink Kit Fig. 1 shows an external perspective view of a liquid food and drink kit.

[0016] The kit for fluid foods and beverages (hereinafter simply referred to as "kit") 1 in FIG. 1 contains, in a cup 2, multiple types of frozen products for fluid foods and beverages, including at least one type of frozen fruit and frozen vegetables (hereinafter also referred to as "frozen fruit, etc.") 12, 13, 14, and a frozen block-shaped product 11 obtained by freezing a seasoning composition. Kit 1 is preferably a kit in the form in which the frozen block-shaped product 11 is placed in the bottom of cup 2, and the frozen fruits, etc. 12, 13, 14 are placed on top of it. However, the state inside cup 2 may also be such that a portion of the frozen block-shaped product 11 and a portion of the frozen fruits, etc. 12, 13, 14 are intermixed. Kit 1 may also be a kit in the form in which the frozen fruits, etc. 12, 13, 14 are placed in the bottom of cup 2, and the frozen block-shaped product 11 is placed on top of them.

[0017] Kit 1 is a product in a state before a liquid food or beverage (e.g., a smoothie) is made. Cup 2 is preferably a transparent container that allows multiple types of frozen foods to be seen from outside Cup 2. A purchaser of Kit 1 or a salesperson at a store selling Kit 1 can make the liquid food or beverage by placing Kit 1 in equipment for making liquid food or beverages. Note that a purchaser of Kit 1 may also make the liquid food or beverage outside the store (e.g., at the purchaser's home) using equipment such as a mixer.

[0018] (Frozen Fruits, etc.) In this embodiment, there are three types of frozen fruits, etc. 12, 13, and 14. However, the number of types of frozen fruits, etc. 12, 13, and 14 may be one, two, or four or more. There are no restrictions on the types of fruits and vegetables to be frozen for the frozen fruits, etc. 12, 13, and 14. Examples of frozen fruits among the frozen fruits, etc. 12, 13, and 14 include pineapple, lemon, banana, strawberry, mango, papaya, yuzu, grapefruit, peach, apple, kiwi, blueberry, cranberry, raspberry, blackberry, guava, passion fruit, dragon fruit, lychee, orange (including mandarin orange), acerola, pear, grape, watermelon, apricot, plum, melon, prune, shikwasa, lime, and / or cherries.

[0019] Furthermore, examples of frozen vegetables among the frozen fruits etc. 12, 13, and 14 include frozen carrots, bitter melon, cucumber, broccoli, cauliflower, komatsuna, kale, mulukhiyah, cabbage, lettuce, Chinese cabbage, spinach, asparagus, celery, bok choy, crown chrysanthemum, chives, mitsuba, parsley, leeks, burdock, onions, bamboo shoots, lotus root, turnip, radish, shallot, garlic, ginger, potatoes, sweet potatoes, taro, tomatoes, eggplants, pumpkins, bell peppers, wax gourds, okra, edamame, snow peas, green beans, broad beans, and / or corn.

[0020] Frozen fruits, etc. 12, 13, and 14 preferably have a higher sugar content. Specifically, the Brix value of the frozen fruits, etc. 12, 13, and 14 is preferably 12% to 26%, more preferably 16% to 26%, and even more preferably 18% to 26%. The Brix value refers to the sucrose concentration (%) expressed by measuring the refractive index.

[0021] There are no restrictions on the size of the frozen fruits 12, 13, 14 as long as they fit into the cup 2. For example, the size of the frozen fruits 12, 13, 14 is preferably a diameter of a sphere of 3 mm to 50 mm, more preferably 5 mm to 40 mm, and even more preferably 10 mm to 35 mm. Here, the "diameter of a sphere" refers to the diameter of a sphere having the same volume as each individual piece of frozen fruits 12, 13, 14.

[0022] The temperature at which the frozen fruits 12, 13, 14 are frozen and stored until they are placed in the cup 2 is preferably −25° C. or higher and −10° C. or lower, more preferably −22° C. or higher and −15° C. or lower.

[0023] (Seasoning Composition) The seasoning composition, which is the object of the frozen block-shaped molded product 11, is used to adjust the taste and / or aroma of a liquid food or drink. The seasoning composition includes, for example, fruit and / or vegetable liquids, natural or artificial sugars, dairy ingredients, legume-derived materials, sour ingredients, flavorings, etc.

[0024] The fruit and / or vegetable liquid is preferably a liquid or extract of a fruit and / or vegetable in the range of frozen fruits, etc. 12, 13, and 14 exemplified above. The fruit and / or vegetable liquid in the seasoning composition may be the same type of liquid as the fruit and / or vegetable in the range of frozen fruits, etc. 12, 13, and 14, but is preferably a type of liquid that is at least partially different from the fruit and / or vegetable in the range of frozen fruits, etc. 12, 13, and 14. For example, if frozen fruits, etc. 12, 13, and 14 are three types of frozen fruits, namely banana, pineapple, and strawberry, it is preferable that the fruit and / or vegetable in the seasoning composition be only strawberry.

[0025] Natural or artificial sugars are broadly classified into carbohydrate-based sweeteners and non-carbohydrate sweeteners.Carbohydrate sweeteners are not particularly limited, but examples thereof include one or more of honey, oligosaccharides, sucrose, sucrose, lactose, fructose, glucose, maltose, starch syrup, reduced starch syrup, isomerized sugar, high-fructose glucose liquid sugar, mannitol, maltitol, xylitol, palatinose, erythritol, lactitol, and sorbitol.Non-carbohydrate sweeteners are also not particularly limited, but examples thereof include one or more of aspartame, sucralose, acesulfame potassium, advantame, neotame, stevia, thaumatin, saccharin, saccharin salts, monellin, licorice, monk fruit, glycyrrhizin, glycyrrhizinate, and dihydrochalcones.

[0026] In addition to raw milk, milk components include raw milk-derived skim milk powder, whole milk powder, concentrated milk, skim concentrated milk, and processed dairy products, such as yogurt, lactic acid bacteria drinks, butter, and cheese.

[0027] Examples of the bean-derived material include soybeans, adzuki beans, dainagon beans, cowpeas, kidney beans, daifuku beans, tebukuro beans, tsuboshi beans, tiger beans, pinto beans, adzuki beans, peas, broad beans, chickpeas, lentils, and / or peanuts, whether in solid (powder) or liquid form. The bean-derived material is preferably soy milk or soybean flour.

[0028] Examples of sour components include citric acid, sodium citrate, malic acid, succinic acid, ascorbic acid, tartaric acid, gluconic acid, phosphoric acid, acetic acid, and lactic acid.

[0029] Examples of fragrances include natural fragrances such as mastic oil, parsley oil, anise oil, eucalyptus oil, wintergreen oil, cassia oil, menthol oil, spearmint oil, peppermint oil, lemon oil, coriander oil, orange oil, mandarin oil, lime oil, lavender oil, laurel oil, chamomile oil, cardamom oil, caraway oil, bay oil, lemongrass oil, pine needle oil, neroli oil, rose oil, jasmine oil, iris concrete, peppermint absolute, rose absolute, orange flower, citrus oil, mixed fruit oil, strawberry oil, cinnamon oil, clove oil, and grape oil, as well as carvone, anethole, and methyl salicylate. Examples of the fragrance include single fragrances such as chili, cinnamic aldehyde, linalool, linalyl acetate, limonene, menthone, menthyl acetate, pinene, octyl aldehyde, citral, pulegone, carbeyl acetate, anisaldehyde, ethyl acetate, ethyl butyrate, allyl cyclohexane propionate, methyl anthranilate, ethyl methyl anthranilate, vanillin, undecalactone, hexanal, ethynone alcohol, propyl alcohol, butanol, isoamyl alcohol, hexenol, dimethyl sulfide, cyclotene, furfural, trimethylpyrazine, ethyl lactate, and ethyl thioacetate.

[0030] The seasoning composition may contain other ingredients besides those mentioned above, such as various vitamins such as vitamin A and vitamin C, various mineral components such as magnesium and calcium, various proteins such as collagen, and various amino sugars such as glucosamine.

[0031] The Brix value of the seasoning composition is a value that allows the production of a liquid food or beverage without excessively reducing the sweetness of frozen fruits, etc. 12, 13, 14, and without making them unnecessarily sweet, and is preferably 16% or more and 22% or less, more preferably 17% or more and 21% or less, and even more preferably 18% or more and 20% or less.

[0032] (Frozen Block-Shaped Molded Product of Seasoning Composition) The frozen block-shaped molded product 11 is a frozen product obtained by molding the seasoning composition into a block shape. The shape of the frozen block-shaped molded product 11 is preferably a cube or a rectangular parallelepiped, but may also be a regular tetrahedron, regular dodecahedron, or the like. In this embodiment, the cube or rectangular parallelepiped is not limited to a mathematically precise cube or rectangular parallelepiped, but is broadly interpreted as a polyhedron that can be distinguished from a sphere or an egg shape, and is a hexahedron with three sets of approximately parallel faces at first glance. There are no restrictions on the size of the frozen block-shaped molded product 11 as long as it can fit inside the cup 2. For example, the length of one side of the cube or the length of the short side of the rectangular parallelepiped that constitutes the frozen block-shaped molded product 11 is preferably 8 mm or more and 20 mm or less, more preferably 10 mm or more and 16 mm or less, and even more preferably 11 mm or more and 15 mm or less.

[0033] The frozen block-shaped molded product 11 is completed by cooling in multiple stages, for example, two stages. The first cooling is performed to bring the seasoning composition in a liquid state to a first temperature to turn it into a sherbet-like state (a state in which solid and liquid are mixed). The first temperature is preferably −8°C or higher and −1°C or lower, and more preferably −4°C or higher and −1.5°C or lower. The final cooling is performed to bring the block-shaped molded product cut after molding to a second temperature (a temperature lower than the first temperature) to turn it into a frozen block-shaped molded product 11 with higher hardness in a frozen state. The second temperature is preferably −100°C or higher and −60°C or lower, and more preferably −90°C or higher and −70°C or lower.

[0034] (Mass Ratio of Frozen Fruits, etc. to Frozen Block-Shaped Product) The mass ratio of frozen fruits, etc. 12, 13, 14 to frozen block-shaped product 11 is preferably 100:10-100, more preferably 100:20-60, and even more preferably 100:30-50.

[0035] 2. Method for Producing a Kit for Liquid Food and Drink Fig. 2 shows a flow of main steps in a method for producing a kit for liquid food and drink according to one embodiment.

[0036] In one embodiment of the manufacturing method for a liquid food and beverage kit, the steps proceed in the following order: a seasoning composition manufacturing step (S110), a cooling step (S120), a molding step (S130), a cutting step (S140), a freezing step (S150), and a pouring step (S160).

[0037] (1) Seasoning Composition Production Process (S110) This process involves mixing multiple seasoning ingredients to produce a seasoning composition. In this process, for example, fruit and / or vegetable liquids, natural or artificial sugars, dairy ingredients, soybean-derived ingredients, acidic ingredients, flavorings, etc. are mixed, and the pH is adjusted, heated, or cooled as necessary to produce the seasoning composition. The Brix value of the seasoning composition is preferably 16% or more and 22% or less. The seasoning composition preferably contains honey. This process may be performed using a mixing device, as described below, or by manual mixing.

[0038] (2) Cooling Step (S120) This step is a step of cooling the liquid seasoning composition to a first temperature in a refrigeration device. As described above, the first temperature is a temperature suitable for turning the seasoning composition into a sherbet-like state. When performing this step, the seasoning composition that has undergone the seasoning composition production step (S110) may be automatically sent into the refrigeration device using a liquid delivery pump or the like, or the seasoning composition may be manually transported to the refrigeration device.

[0039] (3) Molding Step (S130) In this step, the seasoning composition, which has been cooled and has become a mixture of solid and liquid components in a sherbet-like form, is molded in a molding device. When performing this step, the sherbet-like seasoning composition may be automatically sent to the molding device using a pump or the like, or the sherbet-like seasoning composition may be manually transported to the molding device.

[0040] (4) Cutting Step (S140) This step is a step of cutting the molded body obtained in the molding step into blocks using a cutter. The cutting step is preferably a step of cutting the molded body obtained in the molding step into a cubic or rectangular parallelepiped shape. The molded body obtained in the molding step is in a pre-freezing state, so it is relatively soft and can be easily cut.

[0041] (5) Freezing Step (S150) In this step, the block-shaped molded body obtained in the cutting step is frozen in a freezing device at a second temperature lower than the first temperature. As described above, the second temperature is a temperature suitable for freezing the block-shaped molded body to produce a frozen block-shaped molded body 11 with higher hardness. The freezing step is preferably a step of spraying liquid nitrogen or gas cooled by liquid nitrogen onto the block-shaped molded body to increase its hardness. The freezing device may also include a tunnel. In this case, the freezing step may be performed by introducing liquid nitrogen or gas cooled by liquid nitrogen into the tunnel while the block-shaped molded body is moving from the entrance to the exit of the tunnel. The frozen block-shaped molded body 11 that has undergone this step is preferably frozen at an extremely low temperature using liquid nitrogen or the like. Therefore, even if the kit 1 is left at a temperature close to room temperature (20 to 25°C) for a short period of time (e.g., 1 to 3 minutes), the frozen block-shaped molded body 11 can maintain its shape. In carrying out this step, the block-shaped molded body may be automatically transported to the freezing device by a transport device, or the block-shaped molded body may be manually carried to the freezing device.

[0042] (6) Putting Step (S160) This step is a step of putting the frozen fruits, etc. 12, 13, 14 and the frozen block-shaped molded product 11 that has been subjected to the freezing step into the cup 2. This step may be carried out by using a dedicated machine or by hand.

[0043] The molding step (S130) and the cutting step (S140) may be performed as follows. That is, the molding step may be a step of continuously molding an elongated, rail-shaped body, and the cutting step may be a step of continuously cutting the elongated, rail-shaped body. Alternatively, the molding device may be equipped with an intermittent extruder, and the molding step may be a step of intermittently extruding a sherbet-like seasoning composition or an elongated, rail-shaped body toward a cutting position by operating the intermittent extruder. In this case, the cutting step may be a step of cutting the body produced through the intermittent extrusion step.

[0044] Next, an example of a specific method for producing a frozen block-shaped molded product will be described.

[0045] FIG. 3 shows a schematic diagram of a system for producing the frozen block-shaped compacts in the kit of FIG.

[0046] 3 includes a mixing device 30, a refrigeration device 40, a molding device 50, and a freezing device 60. The freezing device 60 is connected to a tank 70 that stores liquid nitrogen.

[0047] The mixing device 30 is a device for adding and mixing a plurality of raw materials M to be contained in the seasoning composition. The above-mentioned seasoning composition production step (S110) is carried out using the mixing device 30.

[0048] The refrigeration device 40 is preferably connected to the mixing device 30 via a pipe 35. The pipe 35 preferably includes a valve 36 and a pump 37 for liquid transfer along its path. With this configuration, the seasoning composition can be easily transferred from the mixing device 30 to the refrigeration device 40 using the pump 37 (arrow F1). The refrigeration device 40 is a device for converting the liquid seasoning composition into a sherbet-like state at a first temperature. The aforementioned cooling step (S120) is performed using the refrigeration device 40.

[0049] The molding device 50 is preferably connected to the refrigeration device 40 via piping 45. The piping 45 preferably includes a valve 46 and a pump 47 for sending the sherbet-like solid-liquid mixture along its path. With this configuration, the sherbet-like seasoning composition can be easily sent from the refrigeration device 40 to the molding device 50 using the pump 47 (arrow F2). The molding device 50 is a device for performing a molding step (S130) of molding the sherbet-like seasoning composition and a cutting step (S140) of cutting the molded body obtained in the molding step into blocks.

[0050] The molding device 50 includes a cutting device 51 for performing the cutting step (S140). The molding device 50 also includes a first distribution unit 52 that stores the sherbet-state seasoning composition delivered via the refrigeration device 40 and can distribute it into multiple portions, multiple tubes 53 for delivering the sherbet-state seasoning composition distributed from the first distribution unit 52, a second distribution unit 54 that receives the sherbet-state seasoning composition through each tube 53 and can further distribute it into multiple portions, multiple tubes 55 for delivering the sherbet-state seasoning composition distributed from the second distribution unit 54, an intermittent extruder 56 that intermittently delivers the sherbet-state seasoning composition flowing through each tube 55, and a cylindrical portion 57 that can mold the sherbet-state seasoning composition. The molded body 11a (arrow F3) delivered from the cylindrical portion 57 is cut into blocks by the operation of the cutting device 51 (arrow C).

[0051] The system 20 preferably includes a belt drive device 80 extending from the molding device 50 to the freezing device 60. The belt drive device 80 has a function of placing the block-shaped molded body 11b on the driven belt and transporting it to the freezing device 60 (arrow F4).

[0052] The freezing device 60 is connected to a tank 70 via a pipe 65. The pipe 65 preferably includes a valve 66 and a pump 67 for supplying liquid nitrogen. The liquid nitrogen in the tank 70 can be supplied to the freezing device 60 through the pipe 65 (arrow N1). The freezing device 60 preferably includes a tunnel 68 that opens toward the driven belt. As the block-shaped molded body 11b moves from the entrance to the exit of the tunnel 68 (arrow F5), it is frozen by the liquid nitrogen supplied into the tunnel 68 (arrow N2), becoming a frozen block-shaped molded body 11 that is harder and less likely to thaw. The molding step (S140) and cutting step (S140) using the molding device 50 will be described in detail below.

[0053] FIG. 4 shows in more detail the structure of a portion of the forming apparatus of FIG.

[0054] The first distributor 52 is a container equipped with an agitator 521. The first distributor 52 is connected to, for example, three tubes 53. By the rotation (arrow R1) of an agitator blade 523 connected to the shaft of a motor 522 of the agitator 521, the sherbet-like seasoning composition that has entered the tank of the first distributor 52 is forcibly distributed and transported to the three tubes 53 (arrow f0).

[0055] The second distribution units 54 are containers equipped with agitators 541. Each second distribution unit 54 is connected to, for example, four tubes 55. By the rotation (arrow R2) of agitating blades 543 connected to the shaft of a motor 542 of the agitator 541, the sherbet-like seasoning composition that has entered the tank of the second distribution unit 54 is forcibly distributed and transported to the four tubes 55 (arrow f1).

[0056] Each of the twelve tubes 55 is connected to an intermittent extruder 56. There are no particular restrictions on the intermittent extruder 56, as long as it is a device that can be driven intermittently, i.e., at predetermined intervals (e.g., 0.1 seconds), to perform the extrusion operation. Examples of the intermittent extruder 56 include a rotary valve that can intermittently discharge the contents by rotating internal blades, or an air valve that can intermittently discharge the contents by supplying intermittent air pressure. The sherbet-like seasoning composition that has passed through the intermittent extruder 56 enters a tubular portion 57 and is molded.

[0057] FIG. 5 is a schematic diagram showing the state in which the compact emerges from the cylindrical portion of FIG.

[0058] The molding device 50 includes a total of 12 cylindrical sections 57. Each cylindrical section 57 is connected to a single tube 55. The sherbet-like seasoning composition delivered from each tube 55 via the intermittent extruder 56 enters the cylindrical section 57 (arrow f1). The cylindrical section 57 is configured by connecting a first cylindrical section 571, a second cylindrical section 572, and a third cylindrical section 573 from the upstream side to the downstream side of the seasoning composition delivery. The third cylindrical section 573 is the cylindrical section with the smallest opening area located on the outlet side of the molded body 11a. The third cylindrical section 573 has a rectangular cylindrical shape that can mold an elongated molded body 11a having a square or rectangular opening. The opening area of ​​the first cylindrical section 571 is larger than that of the third cylindrical section 573. The second cylindrical section 572 has a shape that narrows from the first cylindrical section 571 toward the third cylindrical section 573. As a result, the sherbet-like seasoning composition passes from the first cylindrical portion 571 through the second cylindrical portion 572 (arrow f2) and is compressed as it reaches the third cylindrical portion 573, becoming a molded body 11a, which then emerges from the third cylindrical portion 573 (arrow F3).

[0059] In this embodiment, the molded bodies 11a are elongated, rail-like molded bodies that are intermittently extruded from the third cylindrical portion 573. As a modified example, the molded bodies 11a may be continuously, i.e., non-intermittently, extruded from the third cylindrical portion 573. In this case, the molding device 50 does not need to include the intermittent extruder 56. As another modified example, the intermittent extruder 56 may be provided in the path of the cylindrical portion 57, for example, in the path of the third cylindrical portion 573 or the path of the second cylindrical portion 572. In this case, the intermittent extruder 56 intermittently extrudes the molded bodies 11a, rather than the sherbet-like seasoning composition.

[0060] Figure 6 shows the state of the molded body as viewed from the downstream side before and after cutting using the cutting device of Figure 3. In Figure 6, the cylindrical portion 57 is omitted.

[0061] The cutting device 51 preferably includes a thin wire cutter 511, a support 512, and a drive unit 513. The cutter 511 is fixed to the support 512. The support 512 is connected to the drive unit 513, which can drive the support 512 up and down. The cutter 511 preferably has a length that allows it to cut a total of 12 molded bodies 11a emerging from the cylindrical portion 57 in an aligned state at one time.

[0062] Before cutting the compacts 11a, the drive unit 513 positions the cutter 511 in an upward position (arrow C1) as shown in Fig. 6 (6A). When cutting the compacts 11a, the drive unit 513 lowers the cutter 511 as shown in Fig. 6 (6B), and cuts a total of 12 compacts 11a at once (arrow C2). As a result, 12 block-shaped compacts 11b are produced at once.

[0063] FIG. 7 is a plan view showing how the block-shaped molded body cut using the cutting device of FIG. 6 is sent from the molding device to the freezing device.

[0064] 7, the cutting device 51 moves up and down at predetermined time intervals to cut the molded bodies 11a that come out intermittently or continuously from the third cylindrical portion 573. For this purpose, the block-shaped molded bodies 11b are transported to the tunnel 68 of the freezing device 60 in a state of being aligned in 12 columns by A rows (A: an integer of 1 or more), and are subjected to a freezing process with liquid nitrogen.

[0065] FIG. 8 shows the state of freezing a block-shaped body using the freezing apparatus of FIG. 3, viewed from the downstream side of the block-shaped body.

[0066] The freezing device 60 allows liquid nitrogen (arrow N1) delivered through the piping 65 to be blown into the tunnel 68 from the inner wall (arrow N2). The block-shaped molded body 11b is sprayed with liquid nitrogen on the belt of the belt drive device 80, resulting in a frozen block-shaped molded body 11 with higher hardness. In addition to directly spraying liquid nitrogen onto the block-shaped molded body 11b, gas cooled by liquid nitrogen (e.g., air) may also be sprayed onto the block-shaped molded body 11b. Liquid nitrogen or gas cooled by liquid nitrogen may be supplied into the tunnel 68 from three directions (above, below, left, and right) or may be supplied only from above the tunnel 68 or from four directions (above, below, left, and right) of the tunnel 68.

[0067] 3. Other Embodiments The present invention is not limited to the above-described embodiment, and various modifications can be made to the present invention.

[0068] For example, in the above embodiment, the molding step (S130) and the cutting step (S140) are performed in the molding device 50, but the cutting step (S140) may be performed in a dedicated device other than the molding device 50. Furthermore, the system 20 connects the mixing device 30, the refrigeration device 40, the molding device 50, and the freezing device 60. However, some of these devices 30, 40, 50, and 60 may not be connected by piping or the like. For example, the system 20 may not be provided with piping 35, and after the seasoning composition is produced by the mixing device 30, the seasoning composition may be manually transported to the refrigeration device 40. Furthermore, the system 20 may not be provided with piping 45, and the seasoning composition cooled in the refrigeration device 40 may be manually transported to the molding device 50.

[0069] The molding device 50 may not include the second distribution section 54, and the sherbet-like seasoning composition may be distributed from only the first distribution section 52 to a total of 12 tubes 55. In the above embodiment, the molding device 50 is configured to distribute the sherbet-like seasoning composition from the first distribution section 52 to three tubes 53, and from the second distribution sections 54 connected to each tube 53 to four tubes 55, respectively. As a result, the sherbet-like seasoning composition is distributed from a total of 12 tubes 55 to 12 tubular portions 57. However, the number of tubes 55 and the number of tubular portions 57 are not limited to 12. The molding device 50 may include 1 to 11 or 13 or more tubes 55 and tubular portions 57. The tubular portion 57 may not include the second tubular portion 572, and may have a structure in which the first tubular portion 571 and the third tubular portion 573 are directly connected. As another modification, the cylindrical portion 57 may not include the first cylindrical portion 571 , and the second cylindrical portion 572 and the third cylindrical portion 573 may be directly connected, or may include only the third cylindrical portion 573 .

[0070] The present invention can be used for liquid food and drink products, such as smoothies.

Claims

1. A method for producing a kit containing multiple types of frozen materials for flowable foods and beverages, including at least one type of frozen fruit and frozen vegetables, and a frozen block-shaped product obtained by freezing a seasoning composition, in a cup, the method comprising the steps of: a cooling step of cooling the liquid seasoning composition at a first temperature in a refrigeration device; a molding step of molding the seasoning composition, which has been cooled and turned into a sorbet-like product by mixing solid and liquid after the cooling step, in a molding device; a cutting step of cutting the product obtained in the molding step into blocks using a cutter; a freezing step of freezing the block-shaped product obtained in the cutting step at a second temperature lower than the first temperature in a freezing device; and a pouring step of placing at least one type of frozen fruit and frozen vegetables and the frozen block-shaped product that has been subjected to the freezing step into the cup.

2. A method for manufacturing a kit for liquid food and beverages as described in claim 1, characterized in that the freezing process is a process in which liquid nitrogen or a gas cooled by liquid nitrogen is sprayed onto the block-shaped molded body to increase its hardness.

3. The method for manufacturing a kit for liquid food and beverages as described in claim 2, characterized in that the freezing device is equipped with a tunnel, and the freezing process is carried out by introducing the liquid nitrogen or a gas cooled by the liquid nitrogen into the tunnel while the block-shaped molded body is moved from the entrance to the exit of the tunnel.

4. A method for manufacturing a kit for liquid food and beverages described in any one of claims 1 to 3, characterized in that the cutting process is a process of cutting the molded body obtained in the molding process into a cubic or rectangular shape.

5. A method for manufacturing a kit for liquid food and beverages described in any one of claims 1 to 4, characterized in that the molding process is a process of continuously molding the elongated rail-shaped molded body, and the cutting process is a process of continuously cutting the elongated rail-shaped molded body.

6. A method for producing a kit for liquid food or beverage described in any one of claims 1 to 5, characterized in that the molding device is equipped with an intermittent extruder, the molding process is a process of intermittently extruding the seasoning composition in a sorbet-like form or the elongated rail-shaped molded body toward a cutting position by operation of the intermittent extruder, and the cutting process is a process of cutting the molded body produced through the intermittent extrusion process.

7. A method for producing a kit for liquid food or beverage described in any one of claims 1 to 6, characterized in that the Brix value of the seasoning composition is 16% or more and 22% or less.

8. The method for producing a liquid food and beverage kit according to claim 7, characterized in that the seasoning composition contains honey.

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