Solid food product and manufacturing apparatus

Abstract

To provide a solid food product having highly attractive heart shapes different in texture.SOLUTION: A solid food product 1 is provided by baking a food material as a raw material into a heart shape. The solid food product includes a first food product part 2, and a second food product part 3 that is located on a more inner side than the first food product part 2 and has a smaller shape than the first food product part 2. A thickness T2 of the first food product part 2 is smaller than a thickness T3 of the second food product part.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a solid food product and a manufacturing device. [Background technology]

[0002] BACKGROUND ART Known solid foods suitable for eating on the go include foods that are baked (baked and hardened) and served, such as okonomiyaki, takoyaki, and imagawayaki (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-117000 Summary of the Invention [Problem to be solved by the invention]

[0004] In recent years, with the development of social networking services (SNS), for example, more and more people are taking photos of their food when eating out and posting and sharing the information. This is not limited to when eating indoors at a restaurant, but also applies to fast food and other foods eaten outdoors while walking around.

[0005] However, in the past, foods offered at food-walking events tended to be unattractive in shapes such as circles or rectangles, and there were few foods with attractive appearances that would make people want to post them on social media.

[0006] Furthermore, unlike meals served at indoor restaurants, it is difficult to use a variety of ingredients when eating on the go. This means that there is little change in texture, such as the overall bite and chewiness, throughout the meal, and it is not uncommon for people to tire of the texture by the time they have finished eating everything.

[0007] The present invention has been made in consideration of the above-mentioned problems, and its object is to provide a heart-shaped solid food product that has a good appearance and different textures by having two food parts, a first food part and a second food part, of different thicknesses. [Means for solving the problem]

[0008] The main invention for achieving the above object is a solid food product in which raw ingredients are baked into a heart-shaped form, the solid food product having a first food portion and a second food portion that is located more inward than the first food portion and is smaller in shape than the first food portion, and the thickness of the first food portion is smaller than the thickness of the second food portion.

[0009] Other features of the present invention will become apparent from the description of this specification and the accompanying drawings. [Effects of the Invention]

[0010] According to the present invention, a solid food product can be provided in which raw ingredients are baked into a heart-shaped form, the solid food product having a first food portion and a second food portion that is located more inward than the first food portion and is smaller in shape than the first food portion, and the thickness of the first food portion is smaller than the thickness of the second food portion. [Brief explanation of the drawings]

[0011] The drawings illustrate specific embodiments of the invention according to the present disclosure, including essential features of the invention as well as alternative and preferred embodiments. [Figure 1] FIG. 1 is a plan view of a solid food product. [Figure 2] FIG. 2 is a right side view of the solid food product. [Figure 3] FIG. 3(a) is a plan view of the manufacturing apparatus, and FIG. 3(b) is a cross-sectional view taken along line AA shown in FIG. 3(a). [Figure 4] 1 is a flowchart showing the production of solid food products. [Figure 5] FIG. [Figure 6] FIG. [Figure 7] FIG. [Figure 8] FIG. [Figure 9] FIG. [Figure 10] FIG. [Figure 11] FIG. [Figure 12] FIG. 1 is a front view of a solid food product. [Figure 13] FIG. 1 is a rear view of a solid food product. [Figure 14] FIG. 2 is a right side view of the solid food product. [Figure 15] FIG. 2 is a left side view of the solid food product. [Figure 16] FIG. 1 is a plan view of a solid food product. [Figure 17] FIG. 1 is a bottom view of a solid food product. [Figure 18] FIG. [Figure 19] FIG. 1 is a perspective view of a solid food product. [Figure 20] FIG. [Figure 21] FIG.

[0012] At least the following matters will become clear from the description of this specification and the accompanying drawings.

[0013] This solid food is made by baking raw ingredients into a heart-shaped form, and is characterized by having a first food portion and a second food portion that is located more inward than the first food portion and is smaller in shape than the first food portion, and the thickness of the first food portion is smaller than the thickness of the second food portion.

[0014] Such a solid food product has two food portions, a first food portion and a second food portion, which are different in thickness, and thus can provide a heart-shaped solid food product with a different texture and a good appearance.

[0015] In such a solid food product, it is desirable that both the first food portion and the second food portion have a heart-shaped shape.

[0016] Such a solid food product has two heart-shaped portions of different sizes, so that the heart-shaped portion can be emphasized.

[0017] In such a solid food product, it is desirable that the thickness of the first food portion is half or less of the thickness of the second food portion.

[0018] Such a solid food product can provide a clear difference in texture between the first food portion and the second food portion.

[0019] In such a solid food product, it is desirable that the thickness of the first food portion is ¼ or less of the thickness of the second food portion.

[0020] Such a solid food product can provide a more distinct difference in texture between the first food portion and the second food portion.

[0021] In such a solid food product, it is desirable that the shape area of ​​the first food portion is at least twice the shape area of ​​the second food portion.

[0022] With such a solid food product, by making the area of ​​the thinner first food portion at least twice the area of ​​the second food portion, it is possible to provide a large portion of the first food portion that has a firm texture.

[0023] In such a solid food product, it is desirable that the shape area of ​​the first food portion is not more than twice the shape area of ​​the second food portion.

[0024] With such a solid food product, by making the area of ​​the thin first food portion no more than twice the area of ​​the second food portion, it is possible to provide a large portion of the second food portion that has a light texture.

[0025] An apparatus for manufacturing solid foods that bakes raw ingredients into a heart-shaped form and provides the food, the apparatus comprising: a first baking section that bakes a first food section; and a second baking section that bakes a second food section that is located more inward than the first baking section and smaller in shape than the first baking section, wherein the thickness of the first baking section is smaller than the thickness of the second baking section.

[0026] Such a manufacturing device has two baking sections, a first baking section and a second baking section, which have different thicknesses, and thus can manufacture attractive, heart-shaped solid foods with different textures. DETAILED DESCRIPTION OF THE INVENTION

[0027] [Present embodiment] <About solid food 1> Hereinafter, the present embodiment will be described in detail with reference to the accompanying drawings. In this embodiment, a description of already known technologies will be omitted. Furthermore, the following is an example of an apparatus and method for embodying the technical idea of ​​the invention, and the technical idea of ​​the present invention is not limited to the following. The technical idea of ​​the present invention can be variously modified within the scope of the matters described in the claims. In particular, it should be noted that the drawings are schematic and may differ from the actual product.

[0028] Fig. 1 is a plan view of the solid food product 1, and Fig. 2 is a right side view of the solid food product 1. The surface of the solid food product 1 according to this embodiment is baked (roasted), and is, for example, palm-sized and suitable for eating like fast food outdoors, such as when eating while walking or standing.

[0029] The ingredients that are the raw materials for the solid food 1 may be anything that can be solidified by baking the surface. Examples include monjayaki, rice balls, yakisoba, baby castella, etc.

[0030] 1, the solid food 1 has a heart-shaped form (hereinafter, when referring to the shape, it refers to the shape in a plan view unless otherwise specified). The solid food 1 has a first food portion 2 (diagonally shaded portion) and a second food portion 3 (diagonally shaded portion) which have different thicknesses (shape thickness).

[0031] In this embodiment, the first food portion 2 and the second food portion 3 are arranged such that the second food portion 3 is located inside the first food portion 2, and the shape of the second food portion 3 is smaller (has a smaller shape area) than the shape of the first food portion 2. Furthermore, the thickness T2 of the first food portion 2 is smaller than the thickness T3 of the second food portion 3.

[0032] In other words, the solid food product 1 of this embodiment is a solid food product 1 (e.g., monjayaki) made by baking raw ingredients into a heart-shaped form, and is characterized by having a first food portion 2 and a second food portion 3 that is located more inward than the first food portion 2 and is smaller in shape than the first food portion 2, and by the thickness T2 of the first food portion 2 being smaller than the thickness T3 of the second food portion 3.

[0033] Such a solid food product 1 has two different thicknesses, a first food part 2 and a second food part 3, namely, thickness T2 and thickness T3, and thus can provide a heart-shaped solid food product 1 with a different texture and good appearance.

[0034] More specifically, taking monjayaki as an example, the first food part 2 can be cooked to a savory, burnt finish compared to the second food part 3, and therefore can provide the purchaser with a savory smell (e.g., the smell of burnt soy sauce) and a firm texture (e.g., a crispy texture).

[0035] In contrast, the second food portion 3 can be cooked slowly rather than quickly compared to the first food portion 2, so that it can provide the purchaser with a light texture (for example, a moist texture or a texture similar to the yolk of a soft-boiled egg).

[0036] The difference in texture between the first food portion 2 and the second food portion 3 allows the user to enjoy different textures of the monjayaki, making it easier to eat the monjayaki right to the end without getting bored.

[0037] Furthermore, in the solid food 1 according to this embodiment, both the first food portion 2 and the second food portion 3 are heart-shaped. That is, the solid food 1 has two heart-shaped portions of different sizes. This makes it possible to provide a solid food 1 in which the heart shape is more emphasized than when only one of the first food portion 2 and the second food portion 3 is heart-shaped.

[0038] Furthermore, the thickness T2 of the first food portion 2 according to this embodiment is set to be half or less of the thickness T3 of the second food portion 3. This allows the first food portion 2 and the second food portion 3 to have a distinct difference in texture.

[0039] Furthermore, the thickness T2 of the first food portion 2 according to this embodiment is set to be ¼ or less of the thickness T3 of the second food portion 3. This allows for a more distinct difference in texture between the first food portion 2 and the second food portion 3.

[0040] In this embodiment, the first food portion 2 is baked to have a thickness T2 of approximately 2 mm, and the second food portion 3 is baked to have a thickness T3 of approximately 25 mm, and the thickness T2 is less than 1 / 10 of the thickness T3.

[0041] In this embodiment, the shape area of ​​the first food portion 2 (the portion with diagonal lines slanting upward to the right in Fig. 1) is set to be at least twice the shape area of ​​the second food portion 3 (the portion with diagonal lines slanting downward to the right in Fig. 1). This makes it possible to provide a large portion of the first food portion 2 with a firm texture.

[0042] More specifically, in this embodiment, the shape area of ​​the first food portion 2 is about 49.5 cm 2 The area of ​​the second food portion 3 is about 17.5 cm 2The area of ​​the first food portion 2 is about 2.8 times the area of ​​the second food portion 3.

[0043] <Regarding manufacturing apparatus 10> Next, a manufacturing apparatus 10 for baking and manufacturing the solid food 1 according to this embodiment will be described.

[0044] 3(a) is a plan view of the manufacturing apparatus 10, and FIG. 3(b) is a cross-sectional view taken along line AA of FIG. 3(a). In FIG. 3(a), the X direction on the paper surface is referred to as the left-right direction, with the left side of the paper surface referred to as the left side and the right side as the right side. The Y direction intersecting the left-right direction on the paper surface is referred to as the front-rear direction, with the front of the paper surface referred to as the front side and the rear of the paper surface referred to as the rear side. The Z direction penetrating the paper surface is referred to as the up-down direction, with the front of the paper surface referred to as the top side and the back of the paper surface referred to as the bottom side.

[0045] The manufacturing device 10 includes a first member 11 , a second member 12 , a hinge 13 , a heating device 14 , and a handle portion 15 .

[0046] The first member 11 and the second member 12 are members that sandwich and hold ingredients that are the raw materials for the solid food 1, and heat and bake them when producing the solid food 1. In Fig. 3(a), the first member 11 and the second member 12 are in an input position when the ingredients are input, or in an output position when the solid food 1 is output after being baked. When sandwiching ingredients and baking the solid food 1, the first member 11 and the second member 12 are used in a baking position (described in detail later).

[0047] 3(a), the first surface 11a of the first member 11 and the second surface 12a of the second member 12, which come into contact when sandwiching and grilling food, both face upward. The front end of the rectangular first member 11 and the rear end of the rectangular second member 12 are arranged side by side with a gap between them.

[0048] The first member 11 and the second member 12 are fixed so as to be freely rotatable by a pair of hinges 13 located at both ends of the first member 11 and the second member 12 in the left-right direction.

[0049] In other words, by rotating at least one of the first member 11 and the second member 12 from the state shown in Figure 3(a) (loading position / removal position, hereinafter also referred to as the open state) around a pair of hinges 13 as the center of rotation, the first surface 11a and the second surface 12a come into contact with each other (baking position, hereinafter also referred to as the closed state).

[0050] The heating device 14 is a device that heats the first member 11 and the second member 12. In this embodiment, the heating device 14 is a device that supplies gas and burns it to heat the first member 11 and the second member 12, but is not limited to this, and may be, for example, an electric heating device that heats the first member 11 and the second member 12 using an electric heating wire.

[0051] The heating device 14 has a combustion unit 14a, a connecting unit 14b, a tube (not shown), and a gas supply source (not shown). The connecting unit 14b is a member for supplying gas supplied from the tube to the plurality of combustion units 14a, and the tube is a member for supplying gas from the gas supply source to the connecting unit 14b.

[0052] The combustion section 14a is shaped like a pipe having an internal space, and is disposed extending in the left-right direction below the first member 11 and the second member 12. In this embodiment, one combustion section 14a is provided corresponding to each of the first member 11 and the second member 12.

[0053] As described above, gas supplied from connecting portion 14b flows into combustion portion 14a. The amount of gas flowing in is adjusted by a valve or the like provided in heating device 14. By adjusting the amount of gas supplied, the heating power of combustion portion 14a is adjusted.

[0054] In this embodiment, gas that has flowed into the inside of the combustion section 14a is ejected from combustion ports 14a1 of the combustion section 14a. Note that the combustion ports 14a1 are provided on the side where the first member 11 and the second member 12 are located (the upper side of the combustion section 14a), and a plurality of combustion ports 14a1 are provided at intervals along the left-right direction of the combustion section 14a.

[0055] The heating device 14 is provided with an ignition device (not shown), and the gas continuously ejected from the combustion port 14a1 is burned by activating the ignition device to generate sparks or the like.

[0056] Handle portion 15 is a portion to be gripped when sandwiching or releasing ingredients from the sandwiched state. That is, handle portion 15 is a portion to be gripped when at least one of first member 11 and second member 12 is rotated around hinge 13 as a rotation center to bring first surface 11a and second surface 12a into contact with each other or when releasing the contact.

[0057] Therefore, the handle portion 15 according to this embodiment is rod-shaped so as to be easy to grasp, and is provided so as to protrude outward from the right ends of the first member 11 and the second member 12.

[0058] <Regarding the first baking unit 20 and the second baking unit 21> Furthermore, the manufacturing device 10 according to this embodiment is provided with a first baking section 20 and a second baking section 21 for baking food materials.

[0059] The first baking section 20 and the second baking section 21 are provided as a pair of heart-shaped recesses in the second member 12. In other words, by placing food ingredients in the recesses of the first baking section 20 and the second baking section 21 and heating those sections, the heart-shaped solid food 1 in the first baking section 20 and the second baking section 21 is baked.

[0060] In this embodiment, four pairs of heart-shaped first and second baking sections 20 and 21 are provided on the second member 12. In other words, the manufacturing device 10 is designed to be able to manufacture up to four solid food products 1 by clamping and heating ingredients at one time.

[0061] The size of the heart-shaped portion of the first baking section 20 is larger than that of the second baking section 21, and the second baking section 21 is located inside the first baking section 20. Also, as shown in FIG. 3(b), the thickness of the first baking section 20 in the vertical direction is smaller than that of the second baking section 21.

[0062] In other words, the manufacturing apparatus 10 is an apparatus 10 for manufacturing a solid food 1 that bakes raw ingredients into a heart-shaped shape and provides it, and is characterized in that it has a first baking section 20 that bakes a first food section 2, and a second baking section 21 that bakes a second food section 3 that is located more inward than the first baking section 20 and is smaller in shape than the first baking section 20, and the thickness of the first baking section 20 is smaller than the thickness of the second baking section 21.

[0063] Such a manufacturing apparatus 10 has two different thicknesses, the first baking section 20 and the second baking section 21, and thus can manufacture attractive, heart-shaped solid foods 1 with different textures.

[0064] As described above, the first baking section 20 and the second baking section 21 according to this embodiment are provided in four locations, but as shown in FIG. 3(a), the first baking section 20 and the second baking section 21 adjacent to each other in the left-right direction are provided at positions offset in the front-to-back direction.

[0065] For example, the first baking section 20 and the second baking section 21 located on the far left (first from the left) are located behind the first baking section 20 and the second baking section 21 located on the right side thereof (second from the left).

[0066] Furthermore, the first baking section 20 and the second baking section 21, which are second from the left, are located further forward than the first baking section 20 and the second baking section 21 located to the right of them (third from the left), and the front-to-back positions of the first baking section 20 and the second baking section 21 located third from the left are approximately the same as those of the leftmost sections.

[0067] The first baking section 20 and second baking section 21 located on the far right (fourth from the left) are located further forward than the first baking section 20 and second baking section 21 located on the left of them (third from the left), and the front-to-back positions of the first baking section 20 and second baking section 21 located on the far right are approximately the same as those of the second from the left.

[0068] That is, the pair of first baking unit 20 and second baking unit 21 are arranged in a zigzag pattern in the front-to-rear direction. This allows the size of the manufacturing apparatus 10 in the left-to-right direction to be smaller than when the first baking unit 20 and the second baking unit 21 are arranged in a straight line at the same position in the front-to-rear direction, resulting in a more compact manufacturing apparatus 10.

[0069] Furthermore, in this embodiment, the adjacent pair of first and second baking sections 20 and 21 are positioned offset in the front-to-rear direction, which causes a difference in distance from the combustion port 14a1, which serves as the heat source. This difference in distance causes the fire to penetrate differently into the adjacent first and second baking sections 20 and 21.

[0070] In other words, the manufacturing apparatus 10 has a heat source (combustion port 14a1) for baking the solid food 1, and is provided with a plurality of pairs of first baking sections 20 and second baking sections 21, and the distance between the heat source (combustion port 14a1) and one of the plurality of first baking sections 20 and second baking sections 21 (for example, the leftmost) is different from the distance between the heat source (combustion port 14a1) and the other of the plurality of first baking sections 20 and second baking sections 21 (for example, the second from the left).

[0071] In this way, the heat is applied to each of the first baking sections 20 and second baking sections 21 in different ways, so that different solid foods 1 can be produced in each section.

[0072] More specifically, solid foods 1 made of ingredients that require different cooking times can be simultaneously baked and produced in a pair of adjacent first baking units 20 and second baking units 21. For example, one can be used to make monjayaki, and the other can be used to make rice balls.

[0073] Furthermore, it is possible to simultaneously bake and produce solid foods 1 that differ in their tendency to burn due to differences in seasoning, etc. For example, one can be a soy sauce-flavored monjayaki, and the other can be a sauce-flavored monjayaki.

[0074] Furthermore, the manufacturing apparatus 10 according to this embodiment has grooves 22 in the second member 12 and protrusions 23 corresponding to the grooves 22 in the first member 11. As shown in FIG. 3(b), the grooves 22 are positioned between the first baking units 20 and the second surface 12a in the vertical direction, and are provided so as to surround the outside of the shapes of the four first baking units 20.

[0075] This is to prevent the ingredients from protruding outside the heart shape when they are placed into the first baking section 20 and the second baking section 21. Therefore, the convex portion 23 provided on the first member 11 has substantially the same shape as the groove 22, and is configured to fit into the groove 22 when the manufacturing apparatus 10 is positioned at the baking position (closed).

[0076] <Manufacturing procedure for solid food 1> Next, a manufacturing procedure for the solid food 1 using the manufacturing apparatus 10 will be described. Fig. 4 is a manufacturing flowchart for the solid food 1. Fig. 4 uses the example of monjayaki to describe the basic manufacturing procedure and specific numbers, etc., but it should be noted that these will naturally change if the ingredients, etc. are changed.

[0077] First, the ingredients for the solid food 1 are prepared and ready to be heated (step S1). For example, for monjayaki, ingredients such as cabbage and water containing dissolved wheat flour are seasoned with soy sauce and other seasonings and then mixed together.

[0078] Next, the first member 11 and the second member 12 of the manufacturing apparatus 10 are heated (step S2). Specifically, gas is burned in the heating device 14 to heat the first member 11 and the second member 12 from below in the state shown in FIG. 3(a).

[0079] Once the temperature reaches 180°C, the prepared ingredients are placed into second baking section 21 and baked along the shape (step S3). More specifically, the ingredients are first poured into the heart-shaped center of second baking section 21, and then baked along the heart shape near the center. At this time, the ingredients are pressed into second baking section 21 so that they spread out.

[0080] Once the baking of the ingredients in second baking section 21 has progressed to a certain extent, additional ingredients are added to first baking section 20 and sandwiched in place (step S4). That is, additional ingredients are added to the upper side of second baking section 21 where the baking of the ingredients has progressed, and are spread over the entire first baking section 20. Then, once the ingredients have spread over the entire first baking section 20, manufacturing apparatus 10 is closed (handle portion 15 of first member 11 is grasped and first member 11 is rotated so that first surface 11a and second surface 12a are in contact (groove 22 and protrusion 23 are fitted together)).

[0081] After a few moments, it is checked whether there is enough food in the first baking section 20 (Step S5). That is, in the manufacturing device 10, after a few moments from the state in which the food is sandwiched, the food is put into an open state (a state in which the first surface 11a and the second surface 12a are separated (a state in which the grooves 22 and the protrusions 23 are no longer fitted together)), and the first baking section 20 is visually checked.

[0082] More specifically, the process checks whether the ingredients in the first baking section 20 are spread over the entire heart-shaped area, whether the thickness of the ingredients is uniform, etc. If there is not enough food, add more ingredients, hold the ingredients in place for a few seconds, and visually check again. This process is repeated until there is enough food in the first baking section 20.

[0083] When the first baking section 20 has enough ingredients, the first member 11 is heated for 30 seconds (step S6). More specifically, with the manufacturing apparatus 10 in a closed state, the manufacturing apparatus 10 is rotated so that the first member 11 is below the second member 12, and the lower side of the first member 11 faces the upper side of the combustion port 14a1. In this state, the manufacturing apparatus 10 is left above the heating device 14 for approximately 30 seconds.

[0084] After heating the first member 11 for about 30 seconds, the second member 12 is heated for 30 seconds (step S7). That is, the manufacturing apparatus 10 is turned upside down (rotated 180 degrees vertically) so that the second member 12 is on the lower side of the first member 11. Then, the lower side of the second member 12 is placed facing the upper side of the combustion port 14a1, and in this state, the manufacturing apparatus 10 is left above the heating device 14 for about 30 seconds.

[0085] After heating the second member 12 for about 30 seconds, the baked food material is removed (step S8). That is, the manufacturing apparatus 10 is moved from above the heating apparatus 14 (to an unheated state), the manufacturing apparatus 10 is changed from a closed state to an open state, and the baked food material, i.e., solid food 1, is removed from the manufacturing apparatus 10.

[0086] Finally, the degree of doneness of the solid food 1 is adjusted using a gas burner (step S9). That is, if there is unevenness in the doneness of each solid food 1 or part of the solid food 1, the final adjustment of the doneness is made. This may be done, for example, in accordance with the purchaser's request for doneness (e.g., more browning, etc.).

[0087] [Other embodiments] The above-described embodiments are intended to facilitate understanding of the present invention and are not intended to limit the present invention. The present invention may be modified or improved without departing from the spirit thereof, and it goes without saying that the present invention includes equivalents thereof.

[0088] Fig. 5 shows a plan view of a solid food product 1' which is a modification of the above embodiment, and corresponds to Fig. 1 of the above embodiment. Only the differences between the solid food product 1 and the solid food product 1' will be described below.

[0089] First, the difference between solid food 1' and solid food 1 is that in solid food 1', a rod-shaped object, stick 4, penetrates horizontally through second food portion 3. This makes solid food 1' easier to hold and eat while walking, etc. Examples of stick 4 include disposable chopsticks and skewers.

[0090] The next difference is that a lottery ticket 4a is attached to the end of the stick 4. This allows the purchaser of the solid food 1' to enjoy the fun of drawing the lottery ticket 4a. Examples of lottery tickets 4a include love fortune telling, winning or losing (if you win, you get another one), etc.

[0091] In the above embodiment, the shape area of ​​the first food portion 2 (the portion with diagonal lines slanting upward to the right in FIG. 1) is at least twice the shape area of ​​the second food portion 3 (the portion with diagonal lines slanting downward to the right in FIG. 1), but this is not limited to this. It may be less than twice as large. By making it less than twice as large, it is possible to provide a larger portion of the second food portion 3 with a lighter texture.

[0092] In the above embodiment, the first food portion 2 and the second food portion 3 use the same ingredients, but this is not limited to this. For example, the first food portion 2 can be monjayaki and the second food portion 3 can be onigiri. It is also possible to use different seasonings for the ingredients in the first food portion 2 and the second food portion 3.

[0093] In the above embodiment, the first baking unit 20 and the second baking unit 21 are provided on the second member 12, but this is not limiting. For example, the second baking unit 21 may be provided on the second member 12, and the first baking unit 20 may be provided on the first member 11.

[0094] Furthermore, in the above embodiment, four pairs of first baking section 20 and second baking section 21 are provided on the second member 12, but this is not limited to this and three or less, or five or more may be provided.

[0095] Furthermore, in the above embodiment, the multiple first baking sections 20 and second baking sections 21 were heart-shaped and facing the same direction in the front-to-back direction, but this is not limited to this, and one (for example, the leftmost) may be heart-shaped with the pointed end facing forward, and the other (for example, the second from the left) may be heart-shaped with the pointed end facing backward. [Explanation of symbols]

[0096] 1. Solid food 2 Daiichi Food Department 3 Second Food Department 10 Manufacturing equipment 11 First member 12 Second member 20 First baking section 21 Second baking section

Claims

1. A solid food product made by baking ingredients into a heart-shaped shape, A first food portion and a second food portion located more inward than the first food portion and smaller in shape than the first food portion, A solid food product characterized in that the thickness of the first food portion is smaller than the thickness of the second food portion.

2. 2. The solid food product according to claim 1, A solid food product, characterized in that both the first food portion and the second food portion are heart-shaped.

3. The solid food according to claim 1 or claim 2, A solid food product characterized in that the thickness of the first food portion is 1 / 2 or less of the thickness of the second food portion.

4. 4. The solid food product according to claim 3, A solid food product characterized in that the thickness of the first food portion is 1 / 4 or less of the thickness of the second food portion.

5. 2. The solid food product according to claim 1, A solid food product characterized in that the shape area of ​​the first food portion is at least twice the shape area of ​​the second food portion.

6. 2. The solid food product according to claim 1, A solid food product characterized in that the shape area of ​​the first food portion is not more than twice the shape area of ​​the second food portion.

7. A solid food manufacturing device that bakes raw ingredients into a heart-shaped shape and provides them, The oven has a first baking section for baking a first food portion, and a second baking section for baking a second food portion that is located more inward than the first baking section and has a smaller shape than the first baking section, A manufacturing apparatus characterized in that the thickness of the first baking section is smaller than the thickness of the second baking section.

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