Noodle providing method in delivery

Abstract

To provide a new delivery system of noodles which can deliver noodles that can be cooked easily and that has favorable texture, and which can expand a sales area at low cost.SOLUTION: A delivery system of noodles includes: a satellite kitchen which has an information reception part for receiving an order from a customer, a merchandise manufacturing part for manufacturing ordered merchandise, and an inventory storage part for storing and managing materials necessary for manufacturing of the merchandise; and a central kitchen which has a material manufacturing part for manufacturing materials necessary for manufacturing of the merchandise. By an instruction from the information reception part which has received an order from a customer, the merchandise manufacturing part assembles frozen noodles, a liquid soup in which frozen soup is heated and processed to equal to or greater than 60°C, and food materials in a lid and a container that can be cooked in a microwave oven, and produces the merchandise. A deliverer delivers the merchandise to the customer, and the customer cooks the merchandise in a microwave oven and eats the merchandise.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a delivery system for noodles. [Background technology]

[0002] Traditionally, there has been delivery of noodles such as ramen, but most of the time the noodles were delivered pre-cooked, which resulted in the noodles becoming soggy and the temperature of the soup dropping, resulting in a flavor and texture that was different from that of freshly made noodles.

[0003] In recent years, frozen noodles and noodles called set noodles are sold at convenience stores and the like, and the noodles can be eaten by heating them in a microwave oven. However, many commercially available frozen noodles that can be cooked in a microwave oven require separate soup and containers, which is time-consuming.

[0004] Patent Document 1 discloses a technology for frozen noodles for microwave cooking in which the frozen noodles, soup, and container are integrated. Although the technology in Patent Document 1 does not require separate soup or containers, it has issues such as the soup being frozen, which takes time to thaw and heat, and the noodles being overcooked, resulting in a poor texture.

[0005] Furthermore, Patent Document 2 discloses a technology for set noodles sold at convenience stores and the like. Set noodles can be easily eaten by simply cooking them in a microwave oven, but because they use pre-cooked boiled noodles, the moisture in the noodles becomes homogenous during refrigerated storage, resulting in a poor texture and flavor after cooking. In addition, because they are stored refrigerated, there are issues such as the temperature of the soup being low and it taking a long time to heat them up. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 2846561 [Patent Document 2] Patent No. 6655750 Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide a novel noodle delivery system that can deliver noodles that are easy to cook and have a good texture, and can expand the sales area at low cost. [Means for solving the problem]

[0008] In order to solve the problems associated with conventional noodle delivery, set noodles, and frozen noodles, the inventors conducted extensive research into ways to provide excellent noodles that have a texture and flavor similar to that of authentic ramen served at a restaurant, even when they are delivered, and that can be cooked easily and in a short time, and thus arrived at the present invention.

[0009] That is, a noodle delivery system having a central kitchen and a satellite kitchen, the satellite kitchen having an information receiving unit which receives product order information from customers, a product production unit which produces the product in accordance with instructions from the information receiving unit, and an inventory storage unit which stores and manages materials used to produce the product, including frozen noodles, frozen soup, ingredients, microwaveable containers and microwaveable lids, the information receiving unit instructs the product production unit to produce the product based on order information from the customer, the product production unit receives the materials used to produce the product from the inventory storage unit in accordance with instructions from the information receiving unit, heats the frozen soup to 60°C or higher to make liquid soup, and then mixes the frozen noodles, liquid soup and ingredients into the same or separate microwave-cooked soup. and assembling the frozen noodles, frozen soup and toppings into a microwave-safe container and a microwave-safe lid to prepare the product, the inventory storage department delivers the materials necessary for preparing the product to the product manufacturing department in accordance with an order from the product manufacturing department and also places an order for the production of the materials to a material manufacturing department of the central kitchen in accordance with inventory information for the materials, the central kitchen has a material manufacturing department which prepares the frozen noodles, frozen soup and toppings from the materials in accordance with order information from the inventory storage department of the satellite kitchen and delivers the materials to the inventory storage department of the satellite kitchen, the delivery person delivers the product prepared by the product manufacturing department of the satellite kitchen to the customer, and the customer cooks the product in a microwave oven and eats it.

[0010] Moreover, the liquid soup used in the noodle delivery system according to the present invention is preferably heated to a temperature of 60 to 95°C.

[0011] In addition, in the noodle delivery system according to the present invention, the delivery time is preferably within 30 minutes. Effect of the Invention

[0012] The present invention makes it possible to provide a novel noodle delivery system that can deliver noodles that are easy to cook and have a good texture, and can expand the sales area at low cost. [Brief description of the drawings]

[0013] [Figure 1] FIG. 1 is an explanatory diagram of a noodle delivery system according to the present invention. [Diagram 2] 1 is a flowchart illustrating the flow of the noodle delivery system according to the present invention. [Diagram 3] FIG. 1 is an explanatory diagram of product D, which is an embodiment of the product of the noodle delivery system of the present invention, in which frozen noodles and heated liquid soup are integrated together. [Figure 4] FIG. 13 is an explanatory diagram of product D', which is a modified product of the noodle delivery system of the present invention, in which frozen noodles and liquid soup are separated. [Diagram 5] FIG. 1 is an explanatory diagram showing a cooking method for product D, which is an embodiment of the noodle delivery system according to the present invention. [Figure 6] FIG. 13 is an explanatory diagram showing a cooking method for product D', which is a modified example of the product in the noodle delivery system of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] The present invention will be described in detail below. However, the present invention is not limited to the following description. The type of noodles produced in the present invention is not particularly limited, and may be any type generally known in the art. Examples include Chinese noodles, udon, soba, pasta, etc.

[0015] As shown in Figure 1, the noodle delivery system according to the present invention has a central kitchen C and a satellite kitchen B. In Figure 1, solid arrows indicate the flow of information transmission, instructions, and ordering and placing of material, while dotted arrows indicate the flow of materials, goods, and other items.

[0016] 1. Satellite Kitchen (Information Receiving Section) As shown in Figure 1, in the noodle delivery system of the present invention, product order information sent from customer A's terminal 1 via the company's or the delivery company's website or app is received by information receiving unit 4 of satellite kitchen B via the company's server 2 or the server of the delivery company 3, or customer A sends product order information from terminal 1 by telephone, fax or other means, and the information receiving unit 4 of satellite kitchen B receives the product order information directly.

[0017] Based on the received product order information, the information receiving unit 4 of satellite kitchen B instructs the product manufacturing unit 5 of satellite kitchen B to manufacture the product. If the delivery person 9 is from the same company, the information receiving unit 4 transmits information about the delivery destination and order details to the delivery person 9, and instructs the product manufacturing unit 5 of satellite kitchen B to deliver the product that has been manufactured.

[0018] (Product Manufacturing Department) As shown in Fig. 1, the product production department 5 of satellite kitchen B, in accordance with the product production instructions from the information receiving department 4, places an order with the inventory storage department 6 of satellite kitchen B to deliver the materials necessary to make the product. After receiving the materials necessary to make the product from the inventory storage department 6, the product production department 5 produces products D and D', which are noodles for delivery as shown in Figs. 3 and 4.

[0019] The materials in the noodle delivery system according to the present invention are materials necessary for producing products D and D' as shown in Fig. 3 and Fig. 4, and specifically include frozen noodles frozen for each serving, frozen soup packaged for each serving, ingredients such as roasted pork fillets, bamboo shoots, seaweed, boiled eggs, green onions, garlic, corn, wakame seaweed, and naruto that can be frozen, refrigerated, or stored at room temperature, microwaveable containers and lids used for delivery, chopsticks, lotus flowers, hand towels, etc. Among the materials, frozen noodles, frozen soup, and ingredients that require processing such as roasted pork fillets and green onions, and ingredients that are consumed in large quantities, are manufactured in the material manufacturing department 7 of the central kitchen C. Other ingredients that can be purchased such as bamboo shoots and corn, microwaveable containers and lids used for delivery, chopsticks, lotus flowers, etc. may be ordered by the inventory storage department 6 from an external supplier 8, or ingredients such as ground garlic, for which freshness is important, may be manufactured by the inventory storage department 6 itself.

[0020] 3 and 4, products D and D' are produced by first heating frozen soup packaged for each meal in a hot water bath or the like to 60° C. or higher to produce heated liquid soup 12. By heating the frozen soup, not only can the liquid soup 12 be heated to a high temperature in a short time when the customer cooks using microwave cooking, which will be described later, but in the case of product D in which frozen noodles 15 and liquid soup 12 are integrated as shown in FIG. 3, the heat of liquid soup 12 is transferred to frozen noodles 15 during delivery, raising the product temperature of frozen noodles 15, thereby shortening the thawing and heating time of frozen noodles 15 in microwave cooking, which will be described later. There are no particular limitations on the heating method, and the frozen soup may be thawed in a pot, microwave oven, thermostatic bath, or the like to produce heated liquid soup 12.

[0021] Next, in the case of product D in which frozen noodles 15 and heated liquid soup 12 are integrated as shown in Figure 3, the heated liquid soup 12, the microwaveable inner plate 13, the frozen noodles 15, the partition member 16, the ingredients 17, and the microwaveable lid 18 are assembled in that order into a microwaveable container 11 to form product D.

[0022] In the case of product D' in which liquid soup 12 and frozen noodles 15 are placed in separate microwave cookable containers 11 (11-1, 11-2) and cooked in a microwave as shown in Figure 4, heated liquid soup 12 is placed in microwave cookable container 11-1, then partition plate 16 and inner plate 13 are placed, ingredients 17 and ingredients 17' are placed on top of that, and then covered with microwave cookable lid 18-1, to form product D'; and frozen noodles 15 are placed in microwave cookable container 11-2 and then covered with microwave cookable lid 18-2.

[0023] These products D and D' can be accompanied by shichimi (seven-spice powder) or ground garlic, and can also include chopsticks, a lotus flower, a hand towel, etc. The manufactured products D and D' are delivered to a delivery person 9 of the company or a delivery company.

[0024] The main difference between product D, in which frozen noodles 15 and heated liquid soup 12 are integrated as shown in Figure 3, and product D', in which frozen noodles 15 and liquid soup 12 are separated as shown in Figure 4, is the weight of the noodles: if the noodles are heavy and frozen noodles 15 and liquid soup 12 are cooked together in a microwave oven, it will take a long time to heat frozen noodles 15 and liquid soup 12 will boil, which not only poses the risk of bumping, but also results in a poor flavor. For this reason, the method of cooking frozen noodles 15 and liquid soup 12 separately as shown in Figure 4 is preferable.

[0025] (Inventory Storage Department) As shown in FIG. 1, the inventory storage unit 6 of the satellite kitchen B delivers materials necessary for manufacturing the product to the product manufacturing unit 5 according to the order from the product manufacturing unit 5, and stores and manages the inventory of materials necessary for manufacturing the product. Specifically, the inventory storage unit 6 stores the materials, which are the frozen noodles, frozen soup, and ingredients, manufactured by the material manufacturing unit 7 of the central kitchen C, in a freezer or refrigerator, and manages information on the number of stocks and expiration dates. In addition, future consumption is predicted based on the consumption history of the materials, and each material is ordered from the material manufacturing unit 7 of the central kitchen C based on the information on the number of stocks. In addition, information on the number of stocks and expiration dates is also managed for the ingredients that can be purchased and the microwaveable containers and lids, inner lids, chopsticks, lotus flowers, etc. used for delivery that are ordered from the external vendor 8. In addition, future consumption of these materials is predicted based on the consumption history, and materials are ordered from the external vendor 8 based on the information on the number of stocks.

[0026] 2. Central Kitchen (Materials Manufacturing Department) As shown in Figure 1, the material production department 7 of central kitchen C prepares materials such as frozen noodles, frozen soup, and ingredients in accordance with an order from the inventory storage department 6 of satellite kitchen B, and sends the prepared materials to the inventory storage department 6 of satellite kitchen B.

[0027] (Frozen noodles) The frozen noodles used in the noodle delivery system of the present invention can be two types of noodles: frozen raw noodles and frozen boiled noodles. By using frozen noodles, it is possible to quickly prepare each order and store them for a long period of time, reducing waste. Furthermore, compared to regular noodle deliveries or set noodles at convenience stores, the moisture content is less likely to homogenize during storage or delivery, resulting in noodles with a good texture.

[0028] When fresh noodles are frozen, commercially available fresh noodles can be purchased and used, or fresh noodles can be produced.

[0029] When producing fresh noodles, normal noodle raw materials can be used as the raw material for the fresh noodles. That is, as the raw material flour, cereal flours such as wheat flour (including durum flour), buckwheat flour, and rice flour, as well as various starches such as potato starch, tapioca starch, and corn starch, can be used alone or in combination. As the starch, raw starch, pregelatinized starch, acetylated starch, etherified starch, crosslinked starch, and other processed starches can also be used. To these raw material flours, salt and alkaline agents, various thickeners, noodle quality improvers, edible oils and fats, various pigments such as carotene pigments, and the like that are generally used in the production of noodles can be added. These can be added in powder form together with the raw material flour, or added dissolved or suspended in the kneading water.

[0030] The above ingredients are kneaded to produce noodle dough. More specifically, auxiliary ingredient flours such as noodle quality improvers are added to a main ingredient flour such as wheat flour or starch and mixed together, and then kneading water in which auxiliary ingredients such as salt and an alkaline agent have been dissolved in water is added, and the dough is produced by kneading the ingredients thoroughly so that they are mixed uniformly using a mixer. At this time, mixing may be carried out under reduced pressure using a vacuum mixer or the like.

[0031] Next, noodle strands are produced from the dough thus produced. The production method may be a conventional method, such as a method in which dough is extruded using an extruder or the like to produce noodle strands, or a method in which dough is formed into a noodle sheet by compounding or the like, rolled multiple times with a roll to produce a predetermined noodle sheet thickness, and the noodle sheet is then cut out with a cutting roll or knife cutter, which is called a cutting blade, to produce noodle strands. Next, the produced noodle strands are cut to an appropriate length to produce raw noodles. At this time, there is no particular limitation on the shape of the cutting blade, and it may be a round blade, a square blade, or a knife blade. In addition, the number of the cutting blade is preferably 18 or more (approximately 1.67 mm or less) for thin noodles. If the number of the cutting blade is less than 18, the noodles will be wide and thick, making it difficult to sufficiently heat the noodles by microwave cooking, which will be described later.

[0032] Purchased or manufactured fresh noodles are microwave-treated as necessary. By heating the fresh noodles in advance with microwaves to promote gelatinization inside the fresh noodles, uneven gelatinization or insufficient gelatinization inside the noodles can be eliminated by cooking in a microwave oven, as described below. There are no particular limitations on the microwave strength or treatment time, which may be adjusted according to the shape and moisture of the fresh noodles and the desired texture of the noodles, but in order to avoid a sudden rise in temperature, it is preferable to treat over a long period of time at as low a wattage as possible. For example, in the case of 200 W, microwave treatment is preferably performed for about 1 to 4 minutes.

[0033] When boiled noodles are frozen, purchased or manufactured fresh noodles or commercially available dried noodles can be used. The boiling temperature and boiling time may be set appropriately since the preferred conditions vary depending on the type and thickness of the noodles. The boiling temperature is about 90 to 100°C. The boiling time is about 20 seconds to 5 minutes for fresh Chinese noodles and about 4 to 20 minutes for udon. For dried pasta, the boiling time is about 5 to 15 minutes.

[0034] The boiled noodles may be washed and cooled if necessary, but washing and cooling will harden the surface and, in the case of Chinese noodles, will tend to reduce the flavor, such as the kansui smell, so it is preferable not to wash and cool the noodles in water except for noodles that do not require the kansui smell. There are no particular limitations on the method of washing and cooling, and examples of the method include washing and cooling in running water and washing and cooling by immersion.

[0035] Next, the boiled noodles may be coated with oil to prevent them from sticking. There are no particular limitations on the type of oil as long as it is edible, but oils and fats that are liquid at room temperature or emulsified oils and fats are preferred.

[0036] Raw noodles or boiled noodles are filled into a freezing container and frozen to produce frozen noodles 15. The freezing container may be designed so that frozen frozen noodles 15 can fit into inner plate 13 in FIG. 3 or microwaveable container 11-2 in FIG. 4. In addition, inner plate 13 or microwaveable container 11-2 themselves may serve as the freezing container. It is preferable to fill the freezing container as evenly as possible so as not to increase the density. Freezing allows the noodles to be used immediately when needed and allows the noodles to be stored for a long period of time.

[0037] The freezing process may be carried out by any conventional technique. For example, commercial freezing devices such as air blast type tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine type flexible freezers may be used, as well as general commercial and household freezers. Freezing may be carried out by quick freezing using a tunnel freezer at about -35°C, or by freezing in a commercial freezer at about -20°C. The frozen noodles 15 are sent frozen to the inventory storage section 6 of satellite kitchen B.

[0038] (Frozen soup) The frozen soup used in the noodle delivery system of the present invention may be straight noodle soup prepared by a conventional method, or straight soup prepared by reconstituting concentrated soup with hot water. An antifoaming agent may be added to the straight soup to prevent foaming during microwave cooking. Examples of the antifoaming agent include silicone and antifoaming emulsifiers. Examples of the antifoaming emulsifier include Emulgy (registered trademark) Super by Riken Vitamin Co., Ltd., which is a glycerin fatty acid ester. The amount of antifoaming agent added is preferably adjusted to a level that prevents overflow and does not affect the taste.

[0039] The straight soup made is sealed in cold- and heat-resistant plastic film for each serving and then frozen. Freezing allows for long-term storage, and dividing it into individual servings allows it to be heated and used for each customer's order, reducing waste. It also prevents liquid soup from leaking during transportation.

[0040] As with frozen noodles, conventional techniques can be used for the freezing process. For example, not only commercial freezing devices such as air blast type tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine type flexible freezers, but also general commercial and household freezers can be used. Freezing can be performed by quick freezing using a tunnel freezer at about -35°C, or by freezing in a commercial freezer at about -20°C. The prepared frozen soup is sent frozen to the inventory storage section 6 of the satellite kitchen.

[0041] (Ingredients) Ingredients that are highly processed and can be frozen, such as char siu pork, are prepared in the material production department 7 of Central Kitchen C, cut, frozen, and sent frozen to the inventory storage department 6 of the satellite kitchen. Ingredients that are used in large quantities, such as cut green onions, cut onions, and bean sprouts, are cut or washed and individually wrapped in the material production department 7, and then sent refrigerated to the inventory storage department 6 of the satellite kitchen.

[0042] 3. Delivery As shown in Figure 1, the products produced by the product manufacturing department 5 of the satellite kitchen are then received by a delivery person 9 from the company or a delivery company, who delivers them to customer A. Information on the delivery destination and product information is transmitted from the information receiving department 4 of satellite kitchen B in the case of a delivery person 9 from the company, and is transmitted from the delivery company 3 to the delivery person 9 in the case of a delivery person 9 from a delivery company. It is preferable to deliver the products in insulated containers or bags so that they are not affected by the outside temperature as much as possible.

[0043] There is no particular limitation on the delivery method, and the product may be delivered to customer A by foot, bicycle, motorbike, car, etc. In product D, which combines frozen noodles 15 and liquid soup 12 as shown in Figure 3, the heat of liquid soup 12 is utilized during delivery time to promote thawing of frozen noodles 15 and frozen ingredients 17.

[0044] In the case of product D' in which frozen noodles 15 and liquid soup 12 are separated as shown in Fig. 4, the heat of liquid soup 12 promotes thawing of frozen ingredients 17. The delivery time is assumed to be within 30 minutes after the production of the product.

[0045] Even if the delivery time exceeds 30 minutes, there is no problem in terms of quality. However, the waiting time from the order will be longer and the frozen noodles 15 and ingredients 17 will melt too much, so adjustments will be necessary in terms of hygiene and texture.

[0046] 4. Microwave cooking While regular delivery involves delivering products that are already ready to eat, as shown in Figure 1, products delivered by the noodle delivery system of the present invention are ready to eat after customer A finally cooks them in a microwave oven 10 based on the product's cooking information.

[0047] In the case of product D in which frozen noodles 15 and liquid soup 12 are integrated as shown in FIG. 3, as shown in FIG. 5, liquid soup 12 is removed from the bag and placed in microwave container 11, excluding ingredients 17 and partition member 16, and if frozen noodles 15 are fresh noodles (a), frozen noodles 15 are placed in liquid soup 12, lid 18 is placed on top and cooked in the microwave, and if frozen noodles 12 are boiled noodles (b), inner plate 13 and frozen noodles 15 are placed on top of liquid soup 12, lid 18 is placed on top and cooked in the microwave.

[0048] If the frozen noodles 15 are raw noodles, the noodles are cooked in a manner similar to boiling the noodles in liquid soup 12 by microwave cooking, and if the frozen noodles 15 are boiled noodles, the noodles are not only heated directly by microwave cooking, but also heated by the steam generated by the heating of the liquid soup 12 being transmitted to the frozen noodles 15 through the steam holes 14. After microwave cooking, if the frozen noodles 15 are raw noodles (a), the ingredients 17 are added as toppings, and if the frozen noodles 15 are boiled noodles (b), the inner plate 13 is removed, the cooked noodles 19 are placed in the liquid soup 12, and the ingredients 17 are added as toppings, and the noodles are ready to eat.

[0049] In product D' in which frozen noodles 15 and liquid soup 12 are separated as shown in Fig. 4, after frozen noodles 15 are cooked in a microwave oven, ingredients 17, partition member 16, ingredients 17' (things that need to be cooked in a microwave oven (bean sprouts, etc.)), and inner plate 13 are removed, and liquid soup 12 is removed from the bag and placed in container 11-1, inner plate 13 and ingredients 17' are placed in, lid 18-1 is placed, and the product is cooked in the microwave. Finally, cooked noodles 19 cooked in the microwave, ingredients 17, and ingredients 17' are placed on liquid soup 12 for topping, and the product is ready to be eaten.

[0050] The cooking time depends on the type of noodles and their thickness, but product D, which combines frozen noodles 15 and liquid soup 12 as shown in Figure 3, can usually be eaten in 3 to 6 minutes at 500 to 600 W.

[0051] In the case of product D' in which frozen noodles 15 and liquid soup 12 are separated as shown in FIG. 4, it usually takes 3 to 5 minutes to cook frozen noodles 15 at 500 to 600 W and 1 to 5 minutes to cook liquid soup 12.

[0052] FIG. 2 is a flow chart showing the flow of the noodle delivery system according to the present invention.

[0053] First, a customer places an order from their own terminal by phone, fax, or via their own company's or the delivery company's website or app (S101), and the satellite kitchen's information receiving unit receives the order information from the customer directly or via their own company's or the delivery company's server (S102). Next, the information receiving unit instructs the product manufacturing unit of the satellite kitchen to manufacture the ordered product (S103), and the product manufacturing unit orders materials for making the product from the inventory storage unit of the satellite kitchen (S104), and performs necessary processes such as heating frozen soup based on the materials received from the inventory storage unit, assembles the materials, and prepares the ordered product (S105). The prepared product is delivered to the customer by a delivery person from their own company or the delivery company (S106), and the customer cooks the ordered product in a microwave oven based on the cooking information and eats it (S107).

[0054] In addition, for materials for products such as frozen noodles, frozen soup, and ingredients, the inventory storage department of the satellite kitchen orders the materials from the material production department of the central kitchen (S201), and the material production department of the central kitchen manufactures the materials for the products based on the material order (S202) and delivers them to the inventory storage department of the satellite kitchen (S203).

[0055] Here, the central kitchen C and the satellite kitchen B shown in FIG. 1 may be in separate buildings or may be in the same building. In the noodle delivery system according to the present invention, the frozen noodles, frozen soup, and ingredients that require processing are prepared in the central kitchen C, so that the satellite kitchen B can easily manufacture products if it has an information receiving device such as a computer, tablet, telephone, or fax that receives order information, an equipment for heating the frozen soup, and a freezer and refrigerator for storing the stock of materials such as frozen noodles, frozen soup, and ingredients, and can provide products without a large-scale cooking facility. In addition, restaurants other than those serving noodles can function as satellite kitchens, and the area for manufacturing and delivering products can be easily expanded at low cost. Furthermore, the manufacturing and inventory management of products in the satellite kitchen can be easily performed by one person, so labor can be reduced.

[0056] As described above, by using the noodle delivery system of the present invention, it is possible to provide a new noodle delivery system that can deliver noodles that are easy to cook and have a good texture, and can expand the sales area at low cost.

[0057] The present embodiment will be described in more detail below with reference to examples of products used for delivering noodles according to the present invention. EXAMPLES

[0058] (Example 1) Fresh noodle type frozen noodle product (one piece) <Central Kitchen> 1000 g of semi-strong flour was mixed with 10 g of egg white powder and 10 g of gluten, and a kneading solution containing 20 g of salt, 9 g of kansui preparation (50% sodium carbonate, 45% potassium carbonate, 5% polymeric phosphate), 1 g of gardenia pigment, and 70 g of an alcohol preparation (60% by weight) dissolved in 240 g of water was added, and the mixture was kneaded for 15 minutes under normal pressure to make dough.

[0059] The dough thus prepared was combined to prepare a noodle band, which was then rolled to 1.25 mm using a roll, after which the noodle band was cut into noodle strands using a roll cutting blade with a No. 24 square edge, and the noodle strands were cut to lengths of approximately 30 cm. Oxidized sago starch dusting powder was evenly spread onto the cut noodle strands at 1.5 g per 100 g of noodle strands to prepare raw noodles, which were then divided into 110 g portions for one serving to make noodle balls.

[0060] 110 g of the prepared raw noodles were placed homogenously in a microwaveable, cold- and heat-resistant polypropylene inner dish (diameter 196 mm, height 28 mm), microwaved for 3 minutes at 200 W, and then frozen for 1 hour in a quick-freeze freezer at -35°C to produce frozen noodles. After preparation, the noodles were stored in a commercial refrigerator at -20°C until they were sent to the inventory management department of the satellite kitchen, and then sent to the inventory management department of the satellite kitchen by frozen mail.

[0061] Commercially available concentrated liquid soup for tonkotsu ramen was reconstituted with hot water to make 430 g per serving, and an emulsifier (Emulgy (registered trademark) Super) was added as an antifoaming agent to make 1 g per serving to make straight soup, which was then placed in a heat- and cold-resistant polypropylene bag (150 mm x 270 mm), sealed, cooled, and frozen in a quick freezer at -35°C for 1 hour to make frozen soup. After preparation, the soup was stored in a commercial refrigerator at -20°C until it was sent to the inventory management department of the satellite kitchen, and then sent to the inventory management department of the satellite kitchen by frozen mail.

[0062] Using the usual method, char siu was prepared (φ80 mm), and the prepared char siu was cut into 2 slices at 1 mm thickness, 15 g of leek sliced ​​into 5 mm width rings, 10 g of commercially available pickled ginger, and 10 g of boiled wood ear mushrooms were placed on a polyethylene film (diameter 150 mm) as a partition material, and frozen for 1 hour in a quick freezer at -35°C to prepare the frozen ingredients. After preparation, the ingredients were stored in a commercial refrigerator at -20°C until they were sent to the inventory management department of the satellite kitchen, and then sent to the inventory management department of the satellite kitchen by frozen mail.

[0063] <Satellite Kitchen> The Product Manufacturing Department manufactured the product according to the instructions from the Information Receiving Department. First, they received the materials for manufacturing the product from the Inventory Management Department: frozen noodles (with inner tray), frozen soup, frozen ingredients, a heat-resistant and cold-resistant polystyrene microwaveable container (upper diameter 195 mm, lower diameter 107 mm, height 80 mm), and a microwaveable polypropylene lid (diameter 187 mm, height 25 mm).

[0064] Next, the frozen soup was placed in a thermostatic bath set at 95°C to melt, and when it reached 90°C, the heating was stopped, and the heated liquid soup, inner plate, frozen noodles, partition member, frozen ingredients, and lid were assembled in that order into a container to produce a noodle sample (tonkotsu ramen) for delivery as a product. Note that the container, inner plate, and lid are designed so that the container-inner plate and the inner plate-lid fit together, respectively.

[0065] (Example 2) Boiled noodle type frozen noodle product (integral type) <Central Kitchen> 1000g of semi-strong flour was mixed with 4g of egg white powder and 6g of gluten, and a kneading water containing 15g of salt, 13g of kansui preparation (sodium carbonate 50: potassium carbonate 45: polymeric phosphate 5), 6g of gardenia pigment, 15g of sodium lactate preparation (60% by weight), and 55g of alcohol preparation (60% by weight) dissolved in 290g of water was added. The mixture was kneaded in a vacuum mixer under normal pressure for 3 minutes and then kneaded under reduced pressure for 8 minutes to prepare noodle dough.

[0066] The dough thus prepared was combined to form a noodle band, which was then rolled to 1.55 mm using a roll. The noodle band was then cut into noodle strands using a No. 18 roll cutting blade. The noodle strands were then cut into lengths of approximately 30 cm and divided into 115 g noodle balls per serving.

[0067] The raw noodles were boiled in boiling water for 60 seconds to produce boiled noodles. The boiled noodles were mixed with 5g of emulsified oil and fat, placed in a cold- and heat-resistant polypropylene tray (diameter 196mm, height 28mm), and frozen in an air blast refrigerator at -36°C for 40 minutes to produce frozen noodles. After production, the noodles were stored in a commercial refrigerator at -20°C until they were sent to the inventory management department of the satellite kitchen, where they were then sent by frozen mail to the inventory management department of the satellite kitchen and stored in a commercial refrigerator at -20°C in the inventory storage department.

[0068] A concentrated liquid soup for commercially available soy sauce ramen was reconstituted with hot water to make 410 g per serving, and an emulsifier (Emulgy (registered trademark) Super) was added as an antifoaming agent to make 1 g per serving to make a straight soup, which was then placed in a heat- and cold-resistant polypropylene bag (150 mm x 270 mm), sealed, cooled, and frozen in a quick freezer at -35°C for 1 hour to make a frozen soup. After making, the soup was stored in a commercial refrigerator at -20°C until it was sent to the inventory management department of the satellite kitchen, and then sent to the inventory management department of the satellite kitchen by frozen mail, where it was stored in a commercial refrigerator at -20°C in the inventory storage department.

[0069] Using the usual method, char siu was prepared (φ80mm), and two slices of the prepared char siu cut into 1mm thickness, 15g of leek cut into 5mm width rings, 15g of commercially available bamboo shoots, and two slices of commercially available naruto (φ40mm) cut into 2mm thickness were placed on a polyethylene film (diameter 150mm) as a partition material and frozen for 1 hour in a quick freezer at -35℃ to prepare frozen ingredients. After preparation, the ingredients were stored in a commercial refrigerator at -20℃ until they were sent to the inventory management department of the satellite kitchen, and then sent by frozen mail to the inventory management department of the satellite kitchen, where they were stored in a commercial refrigerator at -20℃ in the inventory storage department.

[0070] <Satellite Kitchen> The Product Manufacturing Department manufactured the product according to the instructions from the Information Receiving Department. First, they received the materials for manufacturing the product from the Inventory Management Department: frozen noodles (with inner tray), frozen soup, frozen ingredients, a microwaveable container made of heat-resistant and cold-resistant polystyrene (upper diameter 195 mm, lower diameter 107 mm, height 80 mm), and a microwaveable polypropylene lid (diameter 187 mm, height 25 mm).

[0071] Next, the frozen soup was placed in a thermostatic bath set at 95°C to melt, and when it reached 90°C, the heating was stopped, and the heated liquid soup, inner plate, frozen noodles, partition member, frozen ingredients, and lid were assembled in that order into a container to produce a noodle sample (soy sauce ramen) for delivery as a product. Note that the container, inner plate, and lid are designed so that the container-inner plate and the inner plate-lid fit together, respectively.

[0072] (Example 3) Boiled type frozen noodle product (noodles and soup separated) <Central Kitchen> 10g of gluten was powder-mixed with 1000g of semi-strong flour, and a kneading water containing 15g of salt, 15g of kansui preparation (sodium carbonate 50: potassium carbonate 45: polymeric phosphate 5), 15g of sodium lactate preparation (60% by weight), and 55g of alcohol preparation (60% by weight) dissolved in 270g of water was added, and the mixture was kneaded for 15 minutes in a normal pressure mixer to prepare noodle dough.

[0073] The dough thus prepared was combined to produce a noodle band, which was then rolled to 1.70 mm using a roll. The noodle band was then cut using a No. 9 roll cutting blade to produce noodle strands. The noodle strands were then cut into lengths of approximately 30 cm and divided into 360 g noodle balls per serving.

[0074] The raw noodles were boiled in boiling water for 300 seconds to produce boiled noodles, after which 15g of emulsified oil was mixed in and placed in a cold-resistant polypropylene freezer container (diameter 154mm, height 45mm) and frozen for 40 minutes in an air blast refrigerator at -36°C to produce frozen noodles. After production, the noodles were stored in a commercial refrigerator at -20°C until they were sent to the inventory management department of the satellite kitchen, where they were then sent by frozen mail to the inventory management department of the satellite kitchen and stored in a commercial refrigerator at -20°C in the inventory storage department.

[0075] Commercially available concentrated liquid soup of soy sauce and pork bones was reconstituted with hot water to make 150 g per serving, and an emulsifier (Emulgy (registered trademark) Super) was added as an antifoaming agent to make 1 g per serving to make a straight soup, which was then placed in a heat-resistant and cold-resistant polypropylene bag (150 mm x 270 mm), sealed, cooled, and frozen in a quick freezer at -35°C for 1 hour to make a frozen soup. After making, the soup was stored in a commercial refrigerator at -20°C until it was sent to the inventory management department of the satellite kitchen, and then sent by frozen mail to the inventory management department of the satellite kitchen, where it was stored in a commercial refrigerator at -20°C in the inventory storage department.

[0076] The char siu was prepared in the usual way (φ80mm), and two slices of the prepared char siu were cut to a thickness of 1mm, and 15g of commercially available bamboo shoots were placed on top as a partition material, and frozen in a quick freezer at -35°C for one hour to prepare the frozen ingredients. After preparation, the ingredients were stored in a commercial refrigerator at -20°C until they were sent to the inventory management department of the satellite kitchen, and then sent to the inventory management department of the satellite kitchen by frozen delivery, and stored in the inventory storage department's commercial refrigerator at -20°C. In addition, commercially available bean sprouts were washed, packed into polyethylene bags so that each bag was 250g, sealed, and stored in a refrigerator at 4°C, and then sent to the inventory management department of the satellite kitchen by refrigerated delivery, and stored in the inventory storage department's commercial refrigerator at 4°C.

[0077] <Satellite Kitchen> The Product Manufacturing Department manufactured the product according to the instructions from the Information Receiving Department. First, they received from the Inventory Management Department the following materials for product production: frozen noodles, frozen soup, frozen ingredients, bean sprouts, one commercially available boiled egg (prepared by the Inventory Management Department), a heat-resistant and cold-resistant polystyrene microwaveable container for frozen noodles (upper diameter 179 mm, lower diameter 107 mm, height 60 mm), a polystyrene microwaveable container for liquid soup (upper diameter 195 mm, lower diameter 107 mm, height 80 mm), a polypropylene microwaveable lid for frozen noodles (diameter 187 mm, height 25 mm), a polypropylene microwaveable liquid soup lid (diameter 175 mm, height 25 mm), and a heat-resistant and cold-resistant polypropylene inner plate (diameter 196 mm, height 28 mm).

[0078] Next, the frozen soup was placed in a thermostatic bath set at 95°C and melted. When the temperature reached 90°C, the heating was stopped, and the heated liquid soup, inner plate, bean sprouts, partition member, frozen ingredients and boiled egg, and lid for the frozen soup were assembled in this order into a container for the frozen soup, and the frozen noodles and lid for the frozen noodles were then assembled into a container for the frozen noodles, in this order, to produce a noodle sample (tonkotsu soy sauce ramen) for delivery, which is the product. The container for the liquid soup, inner plate, and lid for the liquid soup are designed so that the container-inner plate and inner plate-lid fit together, respectively. The container and lid for the frozen noodles are also designed so that the container-lid fit together.

[0079] The products of Examples 1 to 3 produced in the product manufacturing department of the satellite kitchen were placed in a constant temperature delivery bag, and the products were cooked 10 minutes, 20 minutes, and 30 minutes after production, simulating delivery. Example 1 was cooked as shown in Figure 5(a), Example 2 was cooked as shown in Figure 5(b), and Example 3 was cooked as shown in Figure 6. Example 1 was cooked for 4 minutes at 600W, Example 2 was cooked for 5 minutes at 600W, and Example 3 was cooked for 4 minutes at 600W and 4 minutes 30 seconds at 600W for the frozen noodles.

[0080] The cooked samples were eaten by five experienced panelists, and all samples had a good texture 10 minutes, 20 minutes, and 30 minutes after preparation of the products of Examples 1 to 3. In addition, the soup temperature was 90°C or higher in all cooking samples, and they had a freshly made flavor.

[0081] Although no data is presented, in the case of Patent Document 1, where frozen noodles and frozen soup are combined, the heating of the frozen soup takes too long, resulting in a poor texture of the noodles, and in the case of the set noodles sold at convenience stores, such as those in Patent Document 2, the cooking time is shorter than that of Patent Document 1, but it still takes longer to cook than the noodles for delivery in this case, and the noodles are boiled and then refrigerated, so the moisture becomes homogenous and the core becomes soft, resulting in a poor texture.

[0082] As described above, in the product used in the noodle delivery system according to the present invention, the noodles are frozen, so the moisture distribution of the noodles after boiling is maintained, and the texture of the noodles after microwave cooking is good. In addition, because the liquid soup is heated, the time required to heat the liquid soup during microwave cooking is shortened, and furthermore, in products in which frozen noodles and liquid soup are integrated as in Examples 1 and 2, the frozen noodles are heated during delivery, shortening the microwave cooking time of the entire product. In addition, the product used in the noodle delivery system according to the present invention can be easily cooked by simply using a microwave oven without preparing boiling water or a container, and the soup temperature is high, making the noodles taste as if they had just been made.

[0083] In addition, in the noodle delivery system of the present invention, the satellite kitchens only need equipment for receiving orders, equipment for heating frozen soup, and equipment for refrigerating and freezing the ingredients produced in the central kitchen, so they can easily produce products and expand the sales area of ​​the products at low cost. [Explanation of symbols]

[0084] 1 Device 2. In-house server 3. Delivery company 4 Information Receiving Section 5 Product Manufacturing Department 6. Inventory Storage Department 7. Materials Manufacturing Department 8. External vendors 9. Delivery Person 10. Microwave 11, 11-1, 11-2 Container 12 Liquid soup 13 Medium Plate 14 Steam Vent 15 Frozen noodles 16 Partition material 17, 17' Ingredients (17' requires microwave oven) 18, 18-1, 18-2 lid 19 Cooked noodles Customer A B Satellite Kitchen C Central Kitchen D, D' product

Claims

1. A noodle delivery system having a central kitchen and a satellite kitchen, The satellite kitchen is an information receiving unit for receiving product order information from a customer; a product manufacturing unit that manufactures the product in accordance with an instruction from the information receiving unit; an inventory storage unit that stores and manages materials used to prepare the products, including frozen noodles, frozen soup, ingredients, microwaveable containers, and microwaveable lids; the information receiving unit instructs the product manufacturing unit to manufacture the product based on the order information from the customer; the product production department receives the materials to be used in producing the product from the inventory storage department in accordance with instructions from the information receiving department, heats the frozen soup to 60°C or higher to produce liquid soup, and then assembles the frozen noodles, the liquid soup and the ingredients into the same or separate microwaveable containers and microwaveable lids to produce the product; The inventory storage department delivers the materials necessary for making the product to the product manufacturing department in accordance with the order from the product manufacturing department, and also places an order for the manufacture of the materials to the material manufacturing department of the central kitchen in accordance with the inventory information of the materials. The central kitchen is a material production department that prepares the frozen noodles, the frozen soup, and the ingredients among the materials based on order information from the inventory storage department of the satellite kitchen, and delivers the materials to the inventory storage department of the satellite kitchen; The delivery person delivers the product produced in the product manufacturing department of the satellite kitchen to the customer, A noodle delivery system in which the customer cooks the product in a microwave oven and eats it.

2. 2. The noodle delivery system according to claim 1, wherein the liquid soup is heated to a temperature of 60 to 95°C.

3. 3. The noodle delivery system according to claim 1, wherein the delivery time is within 30 minutes.

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