Frozen dumpling set not requiring alignment for pan or tabletop griddle (baking / cooking)

Abstract

To provide a frozen dumpling set not requiring alignment for pan or tabletop griddle (baking / cooking), the frozen dumpling set capable of meeting the consumer demand for neatly arranging the dumpling set while making it easier to handle the dumpling set during cooking.SOLUTION: The frozen dumpling set comprises: a dumpling group, whose direct-heat-application surface is disposed downward during heating, the dumpling group having multiple frozen Gyoza dumplings 0110 joined by frozen liquid batter 0120 therebetween in the vicinity of the direct-heat-application surface, with at least a strength that prevents the frozen Gyoza dumplings 0110 from coming apart when they are lifted by pinching a seam 0112 of one of the frozen Gyoza dumplings 0110; and a tray 0100 in which the dumpling group is accommodated with the direct-heat-application surface facing downward.SELECTED DRAWING: Figure 1B

Description

[Technical Field]

[0001] The present invention relates to a dim sum set having a group of dim sums, and more particularly to a frozen dim sum set for frying pans and hot plates (baking cooking) that does not require alignment. [Background technology]

[0002] The dim sum described above, for example, gyoza, is widely accepted by consumers and is a popular food both at home and when eating out. When cooking such gyoza, some consumers wish to arrange multiple gyoza (groups of dim sum) neatly on a cooking utensil, for example, in a disk shape, and then cook them. Furthermore, some consumers wish to transfer the cooked gyoza (groups of dim sum) arranged on the cooking utensil directly onto a plate or other tableware.

[0003] Conventionally, as a group of dim sum products that can meet such demands, there is, for example, the frozen encased food described in Patent Document 1. The frozen bean-filled food described in Patent Document 1 has a shape suitable for arranging multiple pieces in a circular shape, and this frozen bean-filled food is commercially available as a group of dim sum pieces stored in a circular tray with the baking surface facing up. When cooking this dim sum group, a frying pan is placed over a tray containing a plurality of frozen encased foods and the two are turned over together, so that the frozen encased foods are transferred to the frying pan while still arranged in a disk shape, with the grilled surface of each food touching the bottom of the frying pan. In this way, the above-mentioned multiple frozen filled foods (dim sum group) can be transferred to a frying pan while still arranged in a disk shape, which meets the demands of consumers who want to cook them in a neat arrangement.

[0004] However, with the above-mentioned multiple frozen filled foods, the tray and frying pan must be turned over together, which is an extra step, so if the consumer is not very strong, they will need to remove the multiple frozen filled foods one by one from the tray and turn them over before arranging them in the frying pan. Also, when cooking using a griddle rather than a frying pan, the tray cannot be covered with the griddle, so in this case too, multiple frozen filled foods must be removed one by one from the tray and arranged upside down on the griddle. In other words, the above-mentioned frozen filled foods have the disadvantage that they are difficult to handle during cooking when the consumer is weak or when cooking is done on a hot plate.

[0005] Conventionally, an example of a dim sum group similar to the above-described group, that is, a dim sum group in which a plurality of dim sums are stored on a tray, is tray-packed frozen dumplings, as described in Patent Document 2. The tray-packed frozen dumplings described in Patent Document 2 include a tray, a plurality of dumplings (dim sum) stored in the tray, and a binder containing at least water and grain flour, with the dumplings arranged on the bottom of the tray with their grilling surfaces facing the bottom of the tray. In this tray-packed frozen dumplings, the binder is filled across the entire bottom of the tray so as to surround the sides of the dumplings, and then the binder is frozen together with the dumplings, thereby connecting and fixing the dumplings to each other on the bottom of the tray.

[0006] The original purpose of this type of tray-packed frozen dumplings is to prevent the frozen dumplings from falling apart on the tray during transportation or handling in stores, etc. However, when cooking, the required number of dumplings can be transferred from the tray to a frying pan at once by cutting the required number of dumplings from the connected dumplings. This makes handling easier than removing dumplings one by one from the tray and arranging them in a frying pan while turning them over. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Patent Publication No. 2023-160418 [Patent Document 2] Patent No. 4584497 Summary of the Invention [Problem to be solved by the invention]

[0008] However, while the aforementioned Patent Document 2 describes that the required number of gyoza can be transferred from a tray to a frying pan at once by cutting the required number of gyoza from among the connected gyoza, it does not mention transferring three or more gyoza together by picking up the gyoza and lifting them up. Judging from the content of paragraph 0063 of Patent Document 2, it appears that the inventor of Patent Document 2 envisioned that when transferring the gyoza to a frying pan or the like, he would make cut lines between the gyoza with a spatula-shaped cooking tool, and then place the group of gyoza cut on the tray onto the spatula-shaped cooking tool and transfer them to a frying pan or the like. Regarding the mechanical strength of the connecting material that prevents the gyoza from falling apart within the tray or on the spatula-shaped cooking tool, the mechanical strength of the connecting material that prevents three or more gyoza from falling apart when pinched, for example, by pinching both ends of the gyoza, is required to be higher than the former.

[0009] The present invention has been made to solve the above-mentioned conventional problems, and aims to provide a frozen dim sum set for frying pans and hot plates (baking cooking) that does not require arranging, making it easy to handle a group of dim sum when cooking, while also responding to the demands of consumers who want to cook dim sum in an orderly manner. [Means for solving the problem]

[0010] In order to solve the above problems, as a first invention, we provide a frozen dim sum set for frying pans and hot plates (baking cooking) that does not require alignment, and which consists of a group of dim sum that are placed with their baking surface facing downwards when heated, and which are joined together with frozen batter liquid near their baking surfaces so that the dim sum will not fall apart when at least the tops of the different dim sum are picked up and lifted, and a tray for storing the dim sum group with their baking surface facing downwards (corresponding to claim 1).

[0011] As a second invention, we provide a frozen dim sum set for frying pans and hot plates (baking cooking) that does not require alignment, in which the multiple dim sums that make up the dim sum group are aligned approximately point-symmetrically (corresponding to claim 2).

[0012] Furthermore, as a third invention, we provide a frozen dim sum set for frying pans and hot plates (baking cooking) that does not require alignment, in which the multiple dim sums that make up the dim sum group are aligned in a row (corresponding to claim 3).

[0013] Furthermore, as a fourth invention, we provide a frozen dim sum set for frying pans and hot plates (baking cooking) that does not require alignment, in which the tray is provided with a movement prevention part to prevent the dim sum from moving on the tray (corresponding to claim 4).

[0014] Furthermore, as a fifth invention, we provide an alignment-free frozen dim sum set for frying pans and hot plates (baking cooking) in which at least a portion of the frozen batter liquid is arranged so as to wrap around at least a portion of the side of the movement prevention portion (corresponding to claim 5).

[0015] Furthermore, as a sixth invention, we provide a frozen dim sum set for frying pans and hot plates (baking cooking) that does not require alignment, which has packaging that encases the tray and is made of a material that allows at least a portion of the dim sum stored inside to be visible from above (corresponding to claim 6). [Effects of the Invention]

[0016] The no-arrangement frozen dim sum set for frying pans and hot plates (baking cooking) of the present invention meets the demands of consumers who want to cook dim sum in a neat arrangement, for example, in the shape of a disk, while providing the extremely excellent effect of making it easy to handle the dim sum when cooking, as there is almost no need to arrange the dim sum on the frying pan or hot plate. [Brief explanation of the drawings]

[0017] [Figure 1A] This is a perspective view showing an empty tray of an alignment-free frozen dim sum set for frying pans and hot plates (baking cooking) according to embodiment 1 of the present invention (corresponding paragraph 0028). [Figure 1B] This is a plan view of the tray in FIG. 1A containing a plurality of dumplings, which are a group of dim sum dumplings (corresponding paragraphs 0028 and 0030). [Figure 1C] This is a cross-sectional view from the side of a tray containing a group of dumplings (corresponding paragraph 0030). [Figure 2] 1 is a flowchart of a method for manufacturing an alignment-free frozen dim sum set for a frying pan or hot plate (baking cooking) according to embodiment 1 of the present invention (corresponding to paragraph 0032). [Figure 3A] This is a schematic cross-sectional view illustrating the filling state of batter liquid in the manufacturing method of the alignment-free frozen dim sum set for frying pans and hot plates (baking cooking) shown in Figure 2 (corresponding paragraph 0032). [Figure 3B] This is a schematic cross-sectional view illustrating the freezing state of the batter liquid in the manufacturing method of the alignment-free frozen dim sum set for frying pans and hot plates (baking cooking) shown in Figure 2 (corresponding paragraph 0033). [Figure 3C] This is a schematic cross-sectional view illustrating the situation in which the ears of multiple dumplings connected by frozen batter are pinched and lifted up (corresponding paragraph 0033). [Figure 3D] This is a photograph showing the situation in which the ears of multiple gyoza connected by the frozen batter in Figure 3C are pinched and lifted up (corresponding paragraph 0033). [Figure 4] This is a system configuration diagram of a manufacturing line for alignment-free frozen dim sum sets for frying pans and hot plates (baking cooking) according to embodiment 1 of the present invention (corresponding paragraphs 0035 and 0036). [Figure 5] This is a system configuration diagram of the batter filling process in a manufacturing line for frozen dim sum sets that do not require alignment and are intended for frying pans and hot plates (baking cooking) as shown in Figure 4 (corresponding paragraph 0037). [Figure 6] This is a schematic diagram illustrating the connection state of dumplings made from frozen batter liquid formed with a different composition (corresponding paragraph 0038). [Figure 7A] This is a plan view of a tray of an alignment-free frozen dim sum set for frying pans and hot plates (baking cooking) according to embodiment 2 of the present invention, with a group of dim sum dumplings stored on it (corresponding paragraphs 0044 to 0049). [Figure 7B] FIG. 7B is a cross-sectional view of the tray cut in half from the side in FIG. 7A (corresponding paragraphs 0044 to 0049). [Figure 7C] This is a photograph showing a tray containing a group of dumplings (corresponding paragraphs 0044 to 0049). [Figure 7D] This is a photograph showing the tray before multiple dumplings are placed inside (corresponding paragraphs 0044 to 0049). [Figure 8A] This is a plan view of a tray of an alignment-free frozen dim sum set for frying pans and hot plates (baking cooking) according to embodiment 3 of the present invention, with a group of dim sum dumplings stored on it (corresponding paragraph 0053). [Figure 8B] 8B is a cross-sectional view of the tray based on the position of line XX in FIG. 8A (corresponding paragraph 0053). [Figure 8C] 8B is a cross-sectional view of the tray based on the line YY position in FIG. 8A (corresponding paragraph 0053). [Figure 8D] This is a plan view showing the behavior of a tray of a no-alignment frozen dim sum set for frying pans and hot plates (baking cooking) according to embodiment 3 of the present invention, with multiple dumplings omitted, when filling it with batter (corresponding paragraph 0061). [Figure 9] This is a plan view of an empty tray showing a modified example of an alignment-free frozen dim sum set for frying pans and hot plates (baking cooking) according to embodiment 3 of the present invention (corresponding paragraph 0065). [Figure 10] This is an oblique view showing a group of dumplings, which are part of a frozen dim sum set for frying pans and hot plates (baking cooking) that does not require alignment, wrapped in packaging according to embodiment 4 of the present invention (corresponding paragraph 0068). DETAILED DESCRIPTION OF THE INVENTION

[0018] The following describes embodiments of the present invention with reference to the drawings. Note that the present invention is not limited to these embodiments and can be implemented in various forms without departing from the spirit of the present invention. Of the following embodiments, embodiment 1 is an example of claims 1 and 2, embodiment 2 corresponds to an example of claims 4 and 5, embodiment 3 corresponds to an example of claim 3, and embodiment 4 corresponds to an example of claim 6. <Embodiment 1 corresponds mainly to claims 1 and 2>

[0019] <Embodiment 1: Alignment-free frozen dim sum set for frying pans and hot plates (baking cooking) Overview Premise Mainly corresponds to claims 1 and 2>

[0020] The no-sorting frozen dim sum set for frying pans and hot plates (baking cooking) according to this embodiment is a tray in which a group of multiple frozen dim sum is stored with their baking surface (either the surface that has already been baked or the surface to be baked; the same applies below) facing downwards, and by connecting the multiple frozen dim sum in the group near their baking surfaces with frozen batter, even if the top of a dim sum is picked up and lifted, the other dim sum will not fall apart. In other words, the dim sum stored in the tray can be removed from the tray as a unit. Furthermore, in the alignment-free frozen dim sum set for frying pans and hot plates (baking cooking) according to this embodiment, the multiple frozen dim sum constituting the dim sum group are connected in a state where they are aligned approximately point-symmetrically within the tray. Here, "approximately point-symmetrically" refers to, for example, but is not limited to, a state where the multiple frozen dim sum are aligned in a disk shape. As such, the no-alignment frozen dim sum set for frying pans and hot plates (baking cooking) of this embodiment is made up of multiple frozen dim sum connected together with frozen batter, so when cooking, it is assumed that the dim sum will be transferred to a frying pan or hot plate within a few minutes of being taken out of the freezer before the frozen batter begins to melt. In the following, the no-alignment frozen dim sum set for frying pans and hot plates (baking cooking) will be referred to as the "no-alignment frozen dim sum set."

[0021] <Embodiment 1: No-alignment frozen dim sum set. Explanation of "Dim sum" corresponds mainly to claims 1 and 2.> "Dim sum" is a general term for food ingredients that are cooked and eaten in a frying pan, hot plate, or griddle, and consists of an outer shell and a filling inside the shell. Examples of such "dim sum" include pan-fried dumplings and shumai, which have a seam where the shells meet, or so-called "crusts," as well as xiaolongbao, Chinese buns, pork buns, and chive buns, which do not have "crusts." Other examples include baked spring rolls, spring cakes (chunbing), scallion pancakes (congyoubing), small versions of youtiao (fried bread), baked radish cakes (luoxiangbing), and namayaki manju (raw steamed buns). For example, if the "dim sum" is pan-fried dumplings, when the pan-fried dumplings are placed in the tray with the baking surface facing downwards, the "ears" which are the seams where the skins join together will be facing upwards, and therefore it is preferable to "lift the dim sum" by pinching the "ears" which are the "top side of the dim sum." Here, "picking up" refers to the act of pinching a portion of a dim sum between one's fingers and lifting it up. Therefore, the action of pressing down on both sides of the center of the dim sum and grabbing it does not fall under the term "picking up" in this specification. Another advantage of the present invention is that it allows three or more dim sum to be picked up at both ends and moved as a unit.

[0022] In the following, as an example of a frozen dim sum set that does not require alignment, a set in which the "dim sum" is frozen dumplings will be described, but the dim sum in the present invention is not limited to the frozen dumplings shown below. <Embodiment 1: No-alignment frozen dim sum set Configuration mainly corresponds to claims 1 and 2>

[0023] The arrangement-free frozen dim sum set of this embodiment comprises a plurality of frozen dumplings constituting a dim sum group, a tray for storing the plurality of frozen dumplings, and a frozen batter liquid connecting the plurality of frozen dumplings. In this case, the plurality of frozen dumplings constituting the dim sum group are all stored in the tray with the baking surface, which is directly heated during cooking, facing downwards. <Embodiment 1: No-alignment frozen dim sum set (dumplings) - mainly corresponds to claims 1 and 2>

[0024] As mentioned above, frozen dumplings, which are dim sum, consist of a skin that forms the outer shell and a filling that is enclosed within this skin, and have ears that are the seams where the skins are joined together.When the dumplings are placed in a tray with the baking surface that is directly heated during cooking facing downwards, as mentioned above, the ears are located on the upper side. <Embodiment 1: No-alignment frozen dim sum set, gyoza wrappers, mainly corresponding to claims 1 and 2>

[0025] The skin preferably contains one or more grain flours such as wheat flour, rice flour, corn flour, barley flour, soybean flour, and adzuki bean flour, and in order to prevent the liquid contained in the filling from seeping out of the skin, it preferably contains sugars such as trehalose, oligosaccharides, deoxy sugars, uronic sugars, amino sugars, lactones, sucrose, lactose, and maltose. In addition, it is preferable that the material contains edible oils and fats such as rapeseed oil, canola oil, soybean oil, salad oil, corn oil, sesame oil, flaxseed oil, and olive oil, and it is also preferable that the material contains grain-derived starch such as tapioca starch, rice starch, potato starch, pea starch, corn starch, sago starch, and processed tapioca starch, and the skin is made by adding an appropriate amount of water to such materials. The thickness of the wrapper is preferably 0.5 to 1.0 mm, more preferably 0.7 to 0.8 mm. The size of the wrapper is determined based on the size of the gyoza to be made, but it is preferable to use an average size (a so-called regular size is about 85 mm in diameter and weighs about 7 g, and a large size is about 95 mm in diameter and weighs about 9 g). <Embodiment 1: No-alignment frozen dim sum set, dumpling filling, mainly corresponds to claims 1 and 2>

[0026] On the other hand, ingredients include finely chopped one or more of the following: pork, beef, chicken, duck, horse meat, venison, shrimp (including dried shrimp), crab, fish, cabbage, garlic, ginger, chives, green onions, onions, cheese, curry powder, carrots, green peppers, pickled mustard greens, pickles, Chinese cabbage, bamboo shoots, shiitake mushrooms, matsutake mushrooms, spinach, bean sprouts, potatoes, chorizo, and fruits. The ingredients also contain one or more of jelly, gelatin, and agar, as well as one or more of various powdered or granular spices, and the ingredients are produced by appropriately selecting and combining the above ingredients with seasonings such as oyster sauce, soy sauce, salt, and sugar. The weight of the dumplings made by wrapping such ingredients in the above-mentioned skin is preferably 13 g to 23 g. <Embodiment 1: Alignment-free frozen dim sum set tray (mainly corresponds to claims 1 and 2)>

[0027] The tray is formed from a synthetic resin such as polypropylene or a pulp resin, and when formed from a synthetic resin, polystyrene, PET, or the like may also be used. In this embodiment, as shown in Fig. 1A, the tray 0100 has a storage recess 0101 with a circular opening and a flange 0102 formed around the periphery of the opening of the storage recess 0101. As shown in Fig. 1B, the storage recess 0101 is capable of arranging a plurality of frozen dumplings 0110 (10 in this embodiment) in a disk-like arrangement in approximate point symmetry around the center CP of the storage recess 0101. Furthermore, a cover (not shown), such as a metal laminate film or a synthetic resin sheet, that covers the storage recess 0101 containing the plurality of frozen dumplings 0110 and seals the interior thereof is attached to the flange 0102 as needed. In this embodiment, it is assumed that the ten frozen dumplings 0110 (dim sum group) stored in a disk shape in the storage recess 0101 of the tray 0100 will be cooked in a small frying pan with a bottom inner diameter of approximately 20 cm, and therefore the outer diameter of the dim sum group will be approximately the same as the bottom inner diameter of the frying pan. In other words, the inner diameter of the storage recess 0101, which has a circular opening in the tray 0100, is large enough to store the disk-shaped dim sum group with some room to spare, taking into account the fact that it will be filled with frozen batter as described below. In addition, when the number of frozen dumplings to be stored increases and the outer diameter of the dim sum group becomes larger, a tray 0100 having a storage recess 0101 of a size that can accommodate this is naturally used. <Embodiment 1: No-alignment frozen dim sum set, frozen batter liquid, mainly corresponds to claims 1 and 2>

[0028] The frozen batter contains water, grain flour such as wheat flour or potato starch, oil, and an emulsifier, and can be prepared in a known blend ratio, for example, 60% to 90% by weight of water, 2% to 9% by weight of grain flour, 4% to 30% by weight of oil, and 0.1% to 3% by weight of emulsifier. In this case, it is preferable to use unheated batter so that the frozen batter can spread well on a frying pan or iron plate during cooking. Furthermore, the frozen batter liquid is not limited to the composition described above, and as will be described later, one or more of wheat flour, potato starch, starch flour, corn flour, tapioca flour, barley flour, soybean flour, rice flour, etc. that have been moistened with water, or one or more of wheat flour, potato starch, starch flour, corn flour, tapioca flour, barley flour, soybean flour, rice flour, etc. that have been moistened with water can be used as the frozen batter liquid. <Embodiment 1: No-alignment frozen dim sum set, arrangement of frozen batter liquid, mainly corresponds to claims 1 and 2>

[0029] 1B and 1C, the batter liquid 0120 filled in the storage recess 0101 of the tray 0100 is frozen and arranged so as to surround the plurality of frozen dumplings 0110 stored in a disk-like arrangement inside the storage recess 0101 (the areas lightly shaded in FIGS. 1B and 1C). More specifically, the frozen batter liquid 0120 is frozen and arranged in the vicinity of the baking surface 0111 of the plurality of frozen dumplings 0110 stored in the storage recess 0101 of the tray 0100 with the baking surface 0111 facing downward. In this case, the frozen batter liquid 0120 is frozen and arranged near the baking surface 0111 so that about one-third to three-fifths (about half in the illustrated example) of the height of the dumplings 0110 are submerged, so that when at least the ears 0112 located on the upper sides of the different frozen dumplings 0110 are pinched and lifted up, the multiple frozen dumplings 0110 arranged in a disk shape can be removed together from the storage recess 0101 of the tray 0100 without falling apart. The frozen batter liquid 0120 may be arranged on the baking surface 0111 of the frozen dumplings 0110. In other words, the multiple frozen dumplings 0110 stored in the storage recess 0101 of the tray 0100 can be transferred to the frying pan as a single disk, eliminating the need to arrange the multiple frozen dumplings 0110 in the frying pan. <Embodiment 1: No-alignment frozen dim sum set, near the baking surface, mainly corresponds to claims 1 and 2>

[0030] Here, "near the baking surface" refers to the range including the baking surface 0111 and up to about 60% of the height from the baking surface 0111 on the side of the frozen dumplings (dim sum) 0110 to the highest point of the frozen dumplings 0110 other than the baking surface 0111. The height of the frozen batter liquid 0120 from the baking surface 0111 is a structural mechanics issue that is determined depending on the total weight of the frozen dumplings and the distance between the two pinched points. In this case, the frozen batter liquid 0120 is frozen and positioned near the baking surface 0111 so that about one-third to three-fifths of the height of the dumplings 0110 is submerged. This is because if the frozen batter liquid 0120 is positioned lower than one-third of the height of the dumplings 0110, it will not be strong enough to lift multiple frozen dumplings 0110 as a whole, and on the other hand, if the frozen batter liquid 0120 is positioned higher than three-fifths of the height of the dumplings 0110, more frozen batter liquid 0120 than necessary will be used. In addition, in the case of dim sum such as dumplings, where the "ear" is formed adjacent to the filling, if the "ear" extends to the baking surface side, the extended "ear" part also falls under the category of the vicinity of the baking surface. <Embodiment 1: Alignment-free frozen dim sum set Manufacturing method: Mainly corresponds to claims 1 and 2>

[0031] As shown in Figure 2, the manufacturing method of the alignment-free frozen dim sum set according to this embodiment comprises a gyoza forming step (0201) for forming gyoza, a storage step (0202) for storing a plurality of formed raw gyoza in a disk shape in a storage recess of a tray, a steaming step (0203) for steaming the stored gyoza together with the tray, a batter filling step (0204) for filling the steamed gyoza in the tray with uncooked batter, a freezing step (0205) for freezing the tray with the batter-filled gyoza, and a packaging step (0206) for packaging the gyoza in the tray after freezing. <Embodiment 1: No-alignment frozen dim sum set filled with batter, mainly corresponding to claims 1 and 2>

[0032] In the batter filling step, as shown in FIG. 3A, batter 0320 is filled from tubes 0330 and 0340 between the storage recess 0301 of the tray 0300 and the cooked dumplings 0310 stored in the storage recess 0301 and cooled to a predetermined temperature or below, and between adjacent dumplings 0310. <Embodiment 1: Frozen dim sum set that does not require alignment. Frozen batter. Mainly corresponds to claims 1 and 2.>

[0033] Then, as shown in Figure 3B, when the batter 0320 (thinly filled area) has accumulated in the storage recess 0301 of the tray 0300 to a predetermined height (about one-third to three-fifths of the height of the dumplings 0310 (about half in the illustrated example)), the dumplings are frozen in a freezing step. As a result, as shown in Figures 3C and 3D, it becomes possible to pick up at least the upper ears 0312 of the different dumplings 0310 and lift them up. <Embodiment 1: Production line for frozen dim sum sets that do not require alignment. This mainly corresponds to claims 1 and 2.>

[0034] As shown in Fig. 4, a production line using the method for producing frozen dim sum sets that does not require alignment according to this embodiment is equipped with a filling supply device 0401 that supplies gyoza fillings (ingredients) and a wrapper raw material supply device 0402 that supplies raw materials (dough) for gyoza wrappers. The gyoza wrapper raw material supply device 0402 supplies the wrapper raw material (dough) to a forming device 0403, which forms the gyoza wrappers with the fillings placed inside them. The forming device 0403 produces a series of fresh gyoza with ears, which are the seams where the wrappers join together. These fresh gyoza are transported to the next process, where they are stored in a tray supplied by a tray supply device 0404 in a disk-shaped manner with the baking surface facing downwards by a gyoza storage device 0405. The fresh gyoza are then transported to a steaming device 0406, where they are steamed and heated together with the tray.

[0035] Next, the trays containing the raw gyoza are filled with uncooked batter by a batter filling device 0407, and the trays filled with the uncooked batter are transported to a quick freezing device 0408, where the batter and gyoza are frozen together. After that, the dumplings are packed into bags by a packaging device 0409, and then packed into boxes in predetermined units by a packing device 0410. The packed boxes are stored in a freezer until they are shipped. <Embodiment 1: Alignment-free frozen dim sum set batter filling process corresponds mainly to claims 1 and 2>

[0036] In the batter filling process carried out by the batter filling device, as shown in Figure 5, the amounts of water, grain flour, oil, and emulsifier supplied from the water supply device 0511, grain flour supply device 0512, oil supply device 0513, and emulsifier supply device 0514, respectively, are controlled by a control device 0515, and the mixture is stirred by a stirring and mixing device 0516 to produce unheated batter. At this time, in order to prevent the propagation of bacteria and maintain a good emulsified state, the stirring and mixing device 0516 is controlled to a constant temperature by a cooling device 0517, specifically, the temperature of the batter liquid is controlled to be 10°C or less. If the room temperature in the relevant departments in the manufacturing factory is controlled to be 10°C or less, the cooling device 0517 does not need to be provided. Then, the cooked dumplings, steamed together with the tray in the steaming device 0506, are transported on a natural cooling lane, and the cooling and supplying device (batter liquid filling device) 0507 fills the storage recess of the tray with unheated batter liquid until it reaches a predetermined height (about one-third to three-fifths of the height of the dumplings 0310). <Embodiment 1: No-alignment frozen dim sum set. Other batter liquid composition examples. Mainly corresponds to claims 1 and 2.>

[0037] In this embodiment, the frozen batter liquid that connects the multiple frozen dumplings stored in the tray contains water, grain flour, oil, and an emulsifier. However, this is not limited thereto. As mentioned above, a grain flour such as wheat flour or potato starch that has been moistened can also be used as the frozen batter liquid. In this case, as shown in FIG. 6 , adjacent frozen dumplings 0610 can be connected by interposing a batter liquid 0620 made of grain flour moistened with moisture between the wrappers 0613 (shown in the enlarged portion of FIG. 6 ) of the frozen dumplings 0610. Examples include cases where adjacent dumplings are connected by interposing a batter liquid between the wrappers of the filling portion, where adjacent dumplings are connected by interposing a batter liquid between the wrappers of the filling portion and the crust outside the filling portion, and where adjacent dumplings are connected by a batter liquid interposed between the crusts. Note that the connection of the frozen dumplings also includes cases where adjacent dumplings are connected with their portions overlapping. <Embodiment 1: No-alignment frozen dim sum set. Effect: Mainly corresponds to claims 1 and 2.>

[0038] As described above, this embodiment not only satisfies the demands of consumers who want to cook a group of frozen dumplings in a neat, circular arrangement, for example, but also provides the excellent advantage of making it easy to handle a group of frozen dumplings during cooking, since there is little need to arrange the frozen dumplings neatly on a frying pan or hot plate. Furthermore, if the batter liquid forms what are known as wings when the frozen dumplings are cooked, simply placing a plate over the frying pan and flipping it over allows the frozen dumplings to be arranged in a circular arrangement on the plate. The same applies when the dumplings are cooked with some parts overlapping. <Embodiment 2 corresponds mainly to claims 4 and 5>

[0039] <Embodiment 2: No-alignment frozen dim sum set Overview: Mainly corresponds to claims 4 and 5>

[0040] This embodiment is based on the first embodiment, and by providing a movement prevention part on the tray of the first embodiment, it is made difficult for a group of dim sums (plurality of frozen dim sums) connected by frozen batter liquid stored on the tray to move on the tray. In this embodiment, at least a part of the frozen batter liquid connecting the plurality of frozen dim sums that make up the dim sum group is arranged so that it wraps around at least a part of the side of the movement prevention part.

[0041] In this embodiment, a set in which the "dim sum" is frozen dumplings will also be described as an example of a frozen dim sum set that does not require arranging. <Embodiment 2: Alignment-free frozen dim sum set Configuration mainly corresponds to claims 4 and 5>

[0042] The features of the no-sorting frozen dim sum set of this embodiment compared to the no-sorting dim sum set of embodiment 1 are that it has a movement prevention section to make it difficult for the multiple frozen dumplings that make up the dim sum group stored on the tray to move around on the tray, i.e., to prevent the multiple frozen dumplings from moving around on the tray, and that at least a portion of the frozen batter liquid that connects the multiple frozen dumplings that make up the dim sum group is arranged so that it wraps around at least a portion of the side of the movement prevention section. <Embodiment 2: Alignment-free frozen dim sum set, movement prevention part, mainly corresponding to claims 4 and 5>

[0043] As shown in the tray plan view of Figure 7A and the tray half-cut side view of Figure 7B, the movement prevention portion is composed of a plurality of protrusions 0741 formed on the bottom surface 0703 of the storage recess 0701, which has an approximately circular opening in the tray 0700, and a plurality of engagement grooves 0742 formed on the inner wall 0704 of the storage recess 0701 (Figure 7C shows a photograph equivalent to the tray plan view when multiple frozen dumplings have been stored, and Figure 7D shows a photograph equivalent to the tray plan view in the state before multiple frozen dumplings have been stored). <Embodiment 2: Alignment-free frozen dim sum set, protrusion (movement prevention part), mainly corresponds to claims 4 and 5>

[0044] The multiple protrusions 0741, which are movement prevention parts, are arranged approximately radially around the center CP on the bottom surface 0703 of the storage recess 0701, and are designed to fit between each of the multiple (10 in this embodiment) frozen dumplings 0710 that are aligned in a disk shape and roughly point-symmetrical in the storage recess 0701. The frozen dumplings 0710 are shown by virtual lines in Figures 7A and 7B. <Embodiment 2: Alignment-free frozen dim sum set, locking groove (movement prevention part), mainly corresponds to claims 4 and 5>

[0045] On the other hand, the multiple engagement grooves 0742, which are movement prevention parts, are installed at equal intervals in the circumferential direction on the inner wall 0704 of the storage recess 0701 (in this embodiment, they are installed at 10 equal intervals), and are designed to engage with the respective centrifugal end parts 0715 of the multiple frozen dumplings 0710 arranged in a disk shape in the storage recess 0701 so as to be roughly point symmetrical. <Embodiment 2: No-alignment frozen dim sum set, frozen batter liquid, mainly corresponding to claims 4 and 5>

[0046] In this embodiment, the frozen batter liquid 0720 is filled into the storage recess 0701 of the tray 0700 and is frozen so as to surround the multiple frozen dumplings 0710 and so as to submerge about one-third to three-fifths (about half in the illustrated example) of the dumplings 0710 in the height direction, and is arranged so as to wrap around each side of the multiple protrusions 0741 which are movement prevention parts, and also along each groove wall of the multiple engagement grooves 0742 which are movement prevention parts.

[0047] In other words, in this embodiment, the frozen batter liquid 0720 is arranged so as to fill the spaces between the multiple frozen dumplings 0710 and the protrusions 0741, as well as the spaces between the multiple frozen dumplings 0710 and the engagement grooves 0742 (the areas lightly shaded in Figures 7A and 7B).

[0048] Therefore, in this embodiment, when at least the upper sides of different dumplings 0710 are pinched and lifted, the multiple frozen dumplings 0710 arranged in a disk shape can be removed as a unit from the storage recess 0701 of the tray 0700. In addition, the multiple protrusions 0741 and multiple engagement grooves 0742, which serve as movement prevention parts, can prevent the multiple frozen dumplings 0710 from moving on the tray 0700. In other words, it is possible to prevent the multiple frozen dumplings 0710 arranged in a disk shape from rotating around the center CP of the storage recess 0701. Furthermore, when filling the storage recess 0701 of the tray 0700 with the frozen batter liquid 0720, the multiple protrusions 0741 and multiple engaging grooves 0742, which act as movement prevention parts, allow the multiple frozen dumplings 0710 to be aligned in a disk shape without disorder, and therefore, compared to when the multiple frozen dumplings 0710 are connected irregularly, the structural strength required to lift the multiple frozen dumplings 0710 arranged in a disk shape as a whole can be obtained. <Embodiment 2: Frozen dim sum set that does not require alignment. Effect: Mainly corresponds to claims 4 and 5.>

[0049] The no-arrangement frozen dim sum set of this embodiment 2 has the excellent effect of preventing multiple frozen dumplings connected together by frozen batter stored on a tray from rotating and moving on the tray, causing the arrangement to become distorted. Furthermore, when filling the tray with frozen batter, the multiple frozen dumplings can be aligned point-symmetrically without any disorder, which has the extremely advantageous effect of providing the structural strength required to lift multiple frozen dumplings together as a unit. Furthermore, the tray's anti-movement section creates an area where the batter does not accumulate, so the amount of batter can be limited to the amount necessary to bind the frozen dumplings together, which results in the effect of saving batter. <Embodiment 3 corresponds mainly to claim 3>

[0050] <Embodiment 3: No-alignment frozen dim sum set Overview: Mainly corresponds to claim 3>

[0051] This embodiment is based on the first, fourth and fifth embodiments, and is configured such that a plurality of frozen dim sum constituting a dim sum group are aligned in a row in a tray and connected by frozen batter liquid. Here, "plurality of frozen dim sum lined up in a row" means, for example, when the dim sum is frozen dumplings, that multiple frozen dumplings are stored in a tray with their baking surface facing downwards, and are lined up in a roughly straight line with the convex back of one frozen dumpling in contact with the concave belly of the adjacent frozen dumpling.

[0052] In this embodiment, a set in which the "dim sum" is frozen dumplings will also be described as an example of a frozen dim sum set that does not require arranging. <Embodiment 3: Alignment-free frozen dim sum set Configuration mainly corresponds to claim 3>

[0053] The dim sum set of this embodiment, which does not require alignment, is characterized in comparison with the dim sum sets of embodiments 1, 4, and 5 in that, as shown in the plan view of FIG. 8A, the illustrated horizontally long tray 0800 has a storage recess 0801 with a rectangular opening, and a plurality of frozen dumplings 0810 (12 in this embodiment) are arranged in a row in this storage recess 0801 (only the dumpling located in the upper left corner of FIG. 8A is shown by a solid line, and the other dumplings are shown by virtual lines). As shown in the cross-sectional view from the side in Figure 8B (cross-sectional view based on line 8AX-X in Figure 8A) and the cross-sectional view from the front in Figure 8C (cross-sectional view based on line 8AY-Y in Figure 8B), these 12 frozen dumplings 0810 are all stored in storage recesses 0801 of the tray 0800 with their baking surfaces 0811, which are directly heated during cooking, facing downwards, and are connected to each other by frozen batter liquid 0820 that is filled and placed in the storage recesses 0801 together with the frozen dumplings 0810 (the areas lightly shaded in Figures 8A, 8B, and 8C). <Embodiment 3: Frozen dim sum set that does not require alignment, arranged in a row, mainly corresponding to claim 3>

[0054] In this case, the 12 frozen dumplings 0810 are stored in the storage recess 0801 of the tray 0800 in three small dim sum groups 0810A arranged horizontally in Figure 8A, and the small dim sum group 0810A is made up of four frozen dumplings 0810 arranged in a row vertically in Figure 8A as described above. <Embodiment 3: Movement prevention unit for frozen dim sum set that does not require alignment>

[0055] In this embodiment as well, a movement prevention part is arranged in the storage recess 0801 of the tray 0800, and this movement prevention part is composed of a horizontal protrusion 0841 and a vertical protrusion 0842 formed on the bottom surface 0803 of the storage recess 0801 of the tray 0800, and a back support depression 0843 formed on the inner wall 0804 of the storage recess 0801, as shown in FIG. 8A.

[0056] <Embodiment 3: Alignment-free frozen dim sum set with horizontal protrusions (movement prevention parts)>

[0057] The horizontal protrusions 0841, which are movement prevention parts, fit between each of the four frozen dumplings 0810 that make up the small dim sum group 0810A arranged in a vertical row in Fig. 8A, and restrict the vertical movement of the four frozen dumplings 0810. Note that a horizontal protrusion may be provided as needed to receive the belly portion of a frozen dumpling 0810 located at the bottom end of the small dim sum group 0810A in Fig. 8A. <Embodiment 3: Alignment-free frozen dim sum set with longitudinal protrusions (movement prevention parts)>

[0058] In addition, the vertical protrusions 0842, which act as movement prevention parts, are positioned between each of the three small dim sum groups 0810A arranged horizontally in Figure 8A, and are designed to restrict the horizontal movement of the small dim sum groups 0810A themselves. <Embodiment 3: Alignment-free frozen dim sum set, back support recess (movement prevention part)>

[0059] On the other hand, the back support recesses 0843, which are movement prevention parts, support the backs of the frozen dumplings 0810 located at the upper end of the small dim sum group 0810A in Figure 8A, and together with the horizontal protrusions 0841, regulate the vertical movement of the four frozen dumplings 0810, and are installed in three places corresponding to the small dim sum group 0810A on the inner wall 0804 at the upper side of the storage recess 0801 in Figure 8A. <Embodiment 3: No-alignment frozen dim sum set, frozen batter liquid>

[0060] In this embodiment, the frozen batter liquid 0820 that is frozen and placed in the storage recess 0801 of the tray 0800 is, when filled, arranged so as to wrap around each side of the multiple horizontal protrusions 0841 and vertical protrusions 0842 that act as movement prevention parts, as shown in Figure 8D, and is also arranged so as to follow the multiple back support depressions 0843 that also act as movement prevention parts, and finally, as shown in Figures 8A to 8C, it is filled so as to surround the multiple frozen dumplings 0810 and so that about one-third to three-fifths (about half in the illustrated example) of the height of the frozen dumplings 0810 are submerged.

[0061] In other words, in this embodiment as well, the frozen batter liquid 0820 is arranged so as to fill up the spaces between the multiple frozen dumplings 0810 and the multiple horizontal protrusions 0841 and vertical protrusions 0842 (including the spaces between each baking surface 0811 of the multiple frozen dumplings 0810 and the bottom surface 0803 of the storage recess 0801), and also to fill up the spaces between the multiple frozen dumplings 0810 and the multiple back-receiving depressions 0843.

[0062] Therefore, in this embodiment as well, when at least the upper sides of the different frozen dumplings 0810 are pinched and lifted, the small dim sum group 0810A consisting of a plurality of frozen dumplings 0810 aligned in a row as described above can be removed as a whole, or two or three small dim sum groups 0810A can be removed together from the storage recess 0801 of the tray 0800. In this case, also in this embodiment, when filling the storage recess 0801 of the tray 0800 with the frozen batter liquid 0820, the horizontal protrusions 0841, the vertical protrusions 0842, and the back support recess 0843, which are movement prevention parts, allow the multiple frozen dumplings 0810 to be aligned in a row without disorder, and therefore, compared to when the multiple frozen dumplings 0810 are connected separately, it is possible to obtain the structural strength required to lift a small dim sum group 0810A consisting of multiple frozen dumplings 0810 as a whole, or to lift two or three small dim sum groups 0810A together.

[0063] In this embodiment, an example has been described in which a horizontally long tray 0800 as shown in FIG. 8A is used to divide 12 frozen dumplings 0810 into three small dim sum groups 0810A arranged horizontally in FIG. 8A, with each small dim sum group 0810A consisting of four frozen dumplings 0810 arranged vertically in FIG. 8A. However, this is not limited to this, and as another embodiment, for example, as shown in the plan view of FIG. 9, a vertically long tray 0900 may be used to divide 12 frozen dumplings 0910 shown by virtual lines into two small dim sum groups 0910A arranged horizontally in FIG. 9, with each small dim sum group 0910A consisting of six frozen dumplings 0910 arranged vertically in FIG. <Embodiment 3: Frozen dim sum set that does not require alignment. Effect: Mainly corresponds to claim 3.>

[0064] In the no-alignment frozen dim sum set of this embodiment 3, when filling the tray with frozen batter, multiple frozen dumplings can be aligned in a row without any disorder, which has the extremely advantageous effect of providing the structural strength required to lift multiple frozen dumplings together, compared to when multiple frozen dumplings are connected separately. <Embodiment 4 corresponds mainly to claim 6>

[0065] <Embodiment 4: No-alignment frozen dim sum set overview (mainly corresponds to claim 6)>

[0066] This embodiment is based on embodiment 1, and when a tray containing dim sum is wrapped in packaging, at least a portion of the dim sum contained on the tray can be seen from the top surface of the packaging.

[0067] In this embodiment, a set in which the "dim sum" is frozen dumplings will also be described as an example of a frozen dim sum set that does not require arranging. <Embodiment 4: Alignment-free frozen dim sum set Configuration mainly corresponds to claim 6>

[0068] The feature of the no-sorting frozen dim sum set of this embodiment compared to the no-sorting frozen dim sum set of embodiment 1 is that, as shown in Figure 10, in the no-sorting frozen dim sum set having packaging 1060, this packaging 1060 is provided with a transparent or translucent window 1061 so that at least some of the frozen dumplings 1010 that make up the dim sum group, which are neatly stored in a tray, for example, stored in a disk shape, can be seen through window 1061 on the top surface of packaging 1060. <Embodiment 4: Packaging of frozen dim sum set that does not require alignment (mainly corresponds to claim 6)>

[0069] In the no-alignment frozen dim sum set of this embodiment, the packaging 1060 is made of packaging resin such as polypropylene or polyethylene, and a window 1061 is arranged in this packaging 1060 so that at least a portion of the frozen dumplings 1010 that make up the dim sum group, preferably the upper side (crust side) of the frozen dumplings 1010, can be seen. <Embodiment 4: Frozen dim sum set that does not require alignment. Effect: Mainly corresponds to claim 6.>

[0070] In the arrangement-free frozen dim sum set according to the fourth embodiment, when the tray containing the dim sum is wrapped in packaging, at least a portion of the neatly arranged dim sum in the tray can be seen from the top of the packaging, which can increase consumers' desire to purchase. [Explanation of symbols]

[0071] 0100 Tray 0110 Frozen dumplings (dim sum) 0111 Baking surface 0112 Ear (top of dim sum) 0120 Frozen batter

Claims

1. A group of dim sums in which the baking surface is directly placed on the bottom during heating, and the baking surfaces of the dim sums are connected with a frozen batter liquid so that the dim sums do not fall apart when the tops of the different dim sums are picked up and lifted. a tray for storing the dim sum group with the baking surface facing downward; It consists of The frozen batter liquid is frozen and arranged continuously between and around the dim sum groups in a frying pan / hot plate (baking cooking) freezing dim sum set that does not require alignment.

2. 2. The alignment-free frozen dim sum set for frying pans and hot plates (grilling cooking) according to claim 1, wherein the plurality of dim sums constituting the dim sum group are aligned approximately point-symmetrically.

3. 2. The alignment-free frozen dim sum set for frying pans and hot plates (grilling cooking) according to claim 1, wherein the plurality of dim sums constituting the dim sum group are aligned in a row.

4. 4. The alignment-free frozen dim sum set for frying pans and hot plates (for baking cooking) according to claim 2 or 3, wherein the tray is provided with a movement prevention portion to prevent the group of dim sum from moving on the tray.

5. The alignment-free frozen dim sum set for frying pans and hot plates (baking cooking) according to claim 4, wherein at least a portion of the frozen batter liquid is arranged so as to wrap around at least a portion of the side surface of the movement prevention portion.

6. A frozen dim sum set for frying pans and hot plates (baking cooking) that does not require alignment as described in claim 1 or claim 2, which has packaging that encases the tray, and this packaging is made of a material that allows at least a portion of the dim sum stored therein to be visible from above.

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