Method for producing frozen food, frozen noodles with ingredients, and system for producing frozen food

Abstract

To reduce the risk of breakage of a frozen food and falling of ingredients from the frozen food.SOLUTION: A method for producing a frozen food includes a spraying step of spraying a liquid containing water onto a principal food part with ingredients, the principal food part with ingredients being contained in a container and containing the principal food part and the ingredients arranged on a surface of the principal food part, a freezing step of freezing the principal food part with ingredients sprayed with the liquid to obtain a frozen principal food part with ingredients, and a taking out step of separating the frozen principal food part with ingredients from the container in a state where a surface of the frozen principal food part with ingredients on which the ingredients are arranged does not face downward and taking out the frozen principal food part with ingredients from the container.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present application relates to a method for producing frozen foods, frozen noodles with ingredients, and a system for producing frozen foods. [Background technology]

[0002] Frozen noodles such as udon and ramen have recently become widely used due to their excellent physical properties, and methods for producing them have been reported (see Patent Documents 1 and 2). Such frozen noodles may contain toppings that are integrally frozen with the staple portion, such as noodles (see Patent Document 3). However, such frozen noodles with toppings are often sold in containers such as trays. From the perspective of reducing container costs, reducing waste, and the environmental impact of containers made of synthetic resins, etc., it has been proposed to once freeze a frozen food product placed in a forming container for shaping during freezing, separate the food from the forming container, and then use the food alone or repackage it in a simple packaging material (see Patent Documents 3-6). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-086781 [Patent Document 2] Japanese Patent Publication No. 137255 / 1983 [Patent Document 3] Japanese Patent Application Laid-Open No. 2003-310189 [Patent Document 4] Patent No. 7387922 [Patent Document 5] Patent No. 5254479 [Patent Document 6] Patent No. 7381212 Summary of the Invention [Problem to be solved by the invention]

[0004] Frozen noodles typically require the noodles to be frozen while still in a forming container. By removing the frozen noodles from the forming container after freezing, container-free frozen noodles can be produced. Separating the frozen food from the forming container requires first displacing the frozen noodles from the forming container in a direction that facilitates removal, and then applying physical force, such as impact or twisting, to remove the frozen noodles from the forming container. Patent Document 3 discloses a method in which frozen ingredients are added to the noodles contained in the forming container, the noodles and ingredients are frozen and integrated, the forming container is then inverted, and the bottom of the forming container is impacted with a hammer. Patent Document 4 discloses a method in which a forming container in a horizontal position at the discharge position is pressed, so that the bottom end of the frozen food is discharged from the forming container before the top end. Patent Document 5 discloses a method in which a force is applied to the frozen food from a contact member while the opening of the forming container is facing diagonally upward, allowing the food to be separated from the forming container even when the opening of the forming container is facing upward. Patent Document 6 discloses spraying water onto topping materials after freezing to form a thin film of ice that covers the spaces between the topping materials and between the topping materials and the frozen food, thereby preventing the topping materials from falling out of the forming container. However, particularly in the case of frozen noodles integrated with ingredients, these methods may not be sufficient to prevent the frozen noodles from breaking or the ingredients from falling out of the frozen noodles when the frozen noodles are removed from the forming container.

[0005] The present invention has been made in view of the above problems, and one of its purposes is to propose a method for producing frozen foods that reduces the risk of damaging the frozen foods or of ingredients falling off the frozen foods. [Means for solving the problem]

[0006] In order to solve the above problems, one aspect of the present invention includes the following aspects. [Aspect 1] A method for producing frozen food, comprising: a spraying step of spraying a liquid containing water onto a staple food portion with ingredients, the staple food portion being contained in a container and including the staple food portion and ingredients arranged on the surface of the staple food portion; a freezing step of freezing the staple food portion with ingredients sprayed with the liquid to obtain a frozen staple food portion with ingredients; and a removal step of separating the frozen staple food portion with ingredients from the container without the side of the frozen staple food portion with ingredients arranged on it facing downward, and removing the frozen staple food portion with ingredients from the container. [Aspect 2] A method for producing a frozen food product according to aspect 1, wherein the removing step includes sliding the frozen staple food portion with ingredients out of the container with or without pressing the container. [Aspect 3] 3. The method for producing a frozen food product according to aspect 1 or 2, wherein the removing step comprises pressing one or more positions of the container with the same or different forces, or twisting the container. [Aspect 4] A method for producing a frozen food according to any one of Aspects 1 to 3, wherein in the spraying step, the liquid is sprayed so that in the freezing step, a layer of ice is formed by freezing the liquid, which covers at least a portion of the outer surface of the ingredient. [Aspect 5] A method for producing a frozen food according to aspect 4, wherein in the spraying step, the liquid is sprayed so that the ice layer covers 20% or more of the outer surface of the ingredient. [Aspect 6] 6. The method for producing a frozen food according to aspect 4 or 5, wherein in the spraying step, the liquid is sprayed so that the thickness of the ice layer is 5 mm or less. [Aspect 7] A method for producing a frozen food according to aspect 6, wherein in the spraying step, the liquid is sprayed so that the thickness of the ice layer is 0.001 mm to 0.3 mm. [Aspect 8] A method for producing a frozen food according to any one of Aspects 1 to 7, wherein the ingredients include at least one of agricultural products, livestock products, marine products, and processed products thereof. [Aspect 9] A method for producing a frozen food product according to any one of Aspects 1 to 8, wherein the staple portion comprises noodles. [Aspect 10] A method for producing a frozen food according to aspect 9, wherein the noodles include a noodle raw material processed from a cereal flour raw material, or a product obtained by processing the noodle raw material. [Aspect 11] A method for producing a frozen food product according to any one of aspects 1 to 10, further comprising, prior to the freezing step, placing a seasoning liquid on at least one of the side of the staple food portion on which the ingredients are placed, the side opposite to the side on which the ingredients are placed, and the interior of the staple food portion. [Aspect 12] The noodle part and an ingredient that is frozen integrally with the noodle portion and placed on the surface of the noodle portion; a layer of ice covering at least a portion of the outer surface of the ingredient; Including, Frozen noodles with toppings that are packaged without being placed in a container. [Aspect 13] Aspect 13. The topped frozen noodles of aspect 12, wherein the ice layer covers 20% or more of the outer surface of the topping. [Aspect 14] 14. The topped frozen noodles of aspect 12 or 13, wherein the ice layer has a thickness of 5 mm or less. [Aspect 15] 15. The topped frozen noodles of aspect 14, wherein the ice layer has a thickness of 0.001 mm to 0.3 mm. [Aspect 16] 16. The topped frozen noodles of any one of Aspects 12 to 15, wherein the topping includes at least one of agricultural products, livestock products, marine products, and processed products thereof. [Aspect 17] 17. The frozen noodles with toppings according to claim 16, wherein the toppings include slices of agricultural, livestock, or marine products, or agricultural, livestock, or marine products processed into pieces weighing 10 g or less. [Aspect 18] Aspect 18. The frozen noodles with ingredients according to any one of Aspects 12 to 17, wherein the ingredients include sliced ​​or small ingredients with a side length of 3 mm or less. [Aspect 19] The topped frozen noodles of any one of Aspects 12 to 18, wherein the noodle portion comprises a noodle raw material processed from a cereal flour raw material, or a processed noodle raw material. [Aspect 20] 20. The topped frozen noodles of any one of Aspects 12 to 19, wherein the noodle portion comprises udon, soba, pasta, or Chinese noodles. [Aspect 21] 21. The frozen noodles with ingredients of any one of Aspects 12 to 20, further comprising a frozen seasoning liquid disposed on at least one of the side of the noodle portion and the ingredients that are frozen together on which the ingredients are placed, on the side opposite to the side on which the ingredients are placed, and inside the noodle portion. [Aspect 22] an ingredient placement device that places ingredients in a staple food portion contained in a container and obtains the staple food portion with ingredients; A spraying device that sprays a liquid containing water onto the ingredient-attached staple food portion; a freezing device that freezes the ingredient-attached staple food portion onto which the liquid has been sprayed, thereby obtaining a frozen ingredient-attached staple food portion; a take-out device that separates the frozen staple food portion with ingredients from the container while the side on which the ingredients are arranged of the frozen staple food portion is not facing downward, and takes out the frozen staple food portion with ingredients from the container; A frozen food manufacturing system comprising: [Brief explanation of the drawings]

[0007] [Figure 1] FIG. 1 is a flowchart showing the flow of a method for producing a frozen food according to one embodiment of the present invention. [Figure 2] FIG. 2 is a flowchart showing a detailed flow of the steps for preparing the frozen noodles with toppings shown in FIG. [Figure 3] FIG. 3 is a plan view schematically showing a frozen food production system according to one embodiment. [Figure 4] FIG. 4 is a conceptual diagram showing a staple portion disposed in a container. [Figure 5] FIG. 5 is a conceptual diagram showing a main food portion with ingredients placed in a container. [Figure 6]FIG. 6 is a conceptual diagram showing the process of spraying a liquid onto the main food portion with ingredients. [Figure 7] FIG. 7 is a conceptual diagram showing a frozen staple food portion with ingredients placed in a container. [Figure 8] FIG. 8 is a plan view schematically showing a take-out device according to an embodiment. [Figure 9] FIG. 9 is a conceptual diagram showing the separation of the frozen main food portion with ingredients from the container by the take-out device. [Figure 10] FIG. 10 is a conceptual diagram showing an example of packaged frozen noodles with toppings. [Figure 11] FIG. 11 is a conceptual diagram showing an example of packaged frozen noodles with toppings according to the first modification. [Figure 12] FIG. 12 is a conceptual diagram showing an example of packaged frozen noodles with toppings according to the second modification. DETAILED DESCRIPTION OF THE INVENTION

[0008] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. In the drawings described below, identical or corresponding components are designated by the same reference numerals, and redundant description will be omitted.

[0009] 1 is a flowchart showing the flow of a method for producing a frozen food product according to this embodiment. In step S11, a staple food portion with ingredients contained in a container is prepared. In step S12, a liquid is sprayed onto the staple food portion with ingredients prepared in step S11. In step S13, the staple food portion with ingredients sprayed with the liquid in step S12 is frozen to prepare a frozen staple food portion with ingredients. In step S14, the frozen staple food portion with ingredients prepared in step S13 is separated from the container.

[0010] In FIG. 1 , the term "staple food portion" refers to a food made primarily from grain, which is obtained by extracting an edible portion from the grain and, if necessary, heating it to form a specific shape. The term "staple food portion" also includes artificial noodles and artificial grains made to resemble grains. The edible portion of the grains used as the staple food portion may be primarily composed of carbohydrates. In the following embodiments, the term "main ingredient" of a food refers to a component that accounts for a large portion of the total weight of the food excluding water, such as the noodle portion of many noodles or the cooked rice portion of processed rice such as fried rice, and refers to one or more ingredients that account for a large portion of the food as a whole. The term "main component" of a food refers to the component that accounts for the majority of the total weight of the food excluding water, such as the component with the largest amount.

[0011] In this embodiment, the staple food portion is preferably noodles or wheat or other cereals, such as rice, or processed products thereof, more preferably noodles or cooked rice, and even more preferably udon, soba, pasta, or Chinese noodles, and even more preferably udon or Chinese noodles. In the following embodiments, "noodles" refers to a dough obtained by adding water to wheat flour or other cereal flour as the main ingredient and kneading it under specified conditions, and then forming it into a predetermined shape. This also includes imitation noodles currently made from various ingredients. This dough is called noodle dough. The predetermined shape may be rod-shaped, sheet-shaped, or cylindrical. "Udon" includes not only common types of udon, but also kishimen, hoto, Sanuki udon, Inaniwa udon, and the like. "Chinese noodles" includes ramen. "Soba" refers to noodles made from buckwheat berries, including Sarashina soba, Inaka soba, 100% buckwheat soba, and Nihachi soba. "Pasta" includes long pasta such as spaghetti, short pasta such as macaroni, lasagna, and gnocchi. Furthermore, "cooked rice" refers to rice, barley, and other grains that have been steamed or otherwise processed, and includes so-called grain rice such as cooked rice, barley rice, and mixed grain rice, as well as processed foods such as fried rice, seasoned rice, and pilaf, and others.

[0012] The staple portion may contain noodle ingredients processed from grain flour ingredients, or may contain a product of processing the processed noodle ingredients. "Noodle ingredients" refers to noodles formed into a specific shape that are uncooked and uncooked. "Processed noodle ingredients" may be noodle ingredients that have been heated and processed, including, for example, boiled noodles.

[0013] The ingredients in this embodiment are not particularly limited as long as they are food, and may be, for example, foods that are commonly or routinely eaten with a staple food. The ingredients may include at least one of agricultural products, livestock products, marine products, and processed products thereof. Agricultural products may be, for example, vegetables such as spinach, carrots, bean sprouts, cabbage, Chinese cabbage, or green onions; potatoes; beans such as soybeans and adzuki beans; processed grain flour products such as rice cakes; or mushrooms. Livestock products may be, for example, livestock meat, processed eggs, or processed dairy products. Marine products may be, for example, seafood such as fish, octopus, squid, crab, shellfish, or shrimp, or seaweed such as wakame seaweed and kelp. Processed agricultural products may be, for example, shiitake mushrooms or bamboo shoots cooked and seasoned, tofu, fried tofu, etc. Processed marine products may be, for example, shrimp tempura, kamaboko, naruto, chikuwa, etc. The processed livestock products can be steamed chicken, chicken meatballs or roasted pork, or boiled eggs, seasoned eggs, cheese, etc.

[0014] The ingredients can include slices of agricultural, marine, or livestock products, or agricultural, marine, or livestock products processed into pieces weighing 10 g or less. For example, the ingredients can be slices of food weighing 10 g or less, such as chicken meatballs, or slices of vegetables or mushrooms. In particular, the ingredients can include food processed into small pieces, such as slices or granules, with one side measuring 3 mm or less. For example, the ingredients can be sliced ​​foods with a thickness of 3 mm or less, particularly carrots or green onions, or granules such as minced meat with a maximum or minimum diameter of 3 mm or less. Such small-sized ingredients are particularly prone to breakage and to falling off from the frozen food when the frozen food is separated from the container using a take-out device. However, the inventors of the present invention have discovered that the method of this embodiment allows for mass production while sufficiently reducing the risk of falling off.

[0015] The process of preparing a staple food portion with ingredients contained in a container in step S11 of FIG. 1 will be described in detail using the flowchart of FIG. 2. In FIG. 2 and the following description, frozen noodles with ingredients will be used as an example of a frozen staple food portion with ingredients. "Frozen noodles" refers to noodles in a state after being frozen. Note that the manufacturing method of this embodiment is not limited to the following example and can be applied to various frozen foods including noodles or rice.

[0016] As shown in Figure 2, in step S111, formed noodles, i.e., noodle raw materials, are prepared. There are no particular limitations on the method for processing raw materials such as wheat flour to form noodles. For example, in the case of fresh noodles made from grain flour, the method can include the mixing, rolling, aging, shaping, and cutting steps described below. Extrusion molding using an extruder or similar device is also possible. Dried noodles, such as dried noodles and oil-based noodles like instant ramen, can also be used. While fresh noodles must be processed promptly after production, dried noodles can be stored and used only in the appropriate amount. After step S111 is complete, step S112 is carried out.

[0017] In step S112, the noodles formed in step S111 are heated in the presence of water. This causes the starch in the noodles to gelatinize, making them edible. There are no particular restrictions on the heating method; they can be boiled, steamed, or even using superheated steam, but boiling is the most common method. Conditions such as heating temperature and heating time are set appropriately depending on the type of noodles, thickness, quantity, and desired texture, etc. For example, the heating temperature should be 60°C or higher, preferably 90°C or higher, and more preferably 95°C or higher, as long as the starch is gelatinized. The heating time can be 1 to 60 minutes, preferably 3 to 20 minutes. After step S112 is completed, step S113 is carried out.

[0018] In step S113, the noodles heated in step S112 are cooled. The cooling method is not particularly limited, but for example, the noodles may be passed through a water bath or left at a predetermined temperature. Usually, the noodles are passed through a water bath. After step S113 is completed, step S114 is carried out.

[0019] In step S114, the cooled noodles obtained in step S113 are placed in a container. In step S115, toppings are placed on top of the noodles placed in the container, and noodles with toppings (main dish portion with toppings in FIG. 1) are prepared. After step S115 is completed, steps S12, S13, and S14 in FIG. 1, which have already been described, are executed.

[0020] In the mixing step performed in step S111, a grain flour raw material such as wheat flour, processing water, salts, etc. are mixed. The mixing can be performed using a mixing device such as a pin mixer.

[0021] The processing water used in the mixing step preferably contains at least one of table salt and kansui (water containing brine). In the case of udon, table salt is preferably used, and in the case of ramen, kansui (water containing brine) is preferably used.

[0022] The wheat flour may include at least one of soft flour, medium flour, hard flour, and extra-hard flour. Other cereal flours may be used instead of wheat flour, and the physical properties may be adjusted by adding starch or the like.

[0023] In the rolling process carried out in step S111, the lumpy mixture obtained in the mixing process is rolled to form noodle dough. The rolling process can be carried out using a rolling machine. After the rolling process, a ripening process is carried out.

[0024] In the maturation process carried out in step S111, the noodle dough is left to stand at a predetermined temperature for a predetermined period of time, which affects the gluten network formed during the formation of the noodle dough, thereby imparting firmness to the noodles and adjusting their physical properties. Once the noodle dough has finished maturing, the shaping process is carried out.

[0025] In the shaping process carried out in step S111, the noodle dough is shaped to a desired thickness by rolling. After the shaping process, a cutting process is carried out.

[0026] In the cutting process carried out in step S111, the noodle dough is cut to form noodle strands, which are linear noodles used as the noodle raw material. The cutting method is not particularly limited, and a slitter with multiple cutting blades provided at specified intervals may be used, or cutting may be done with a knife.

[0027] A specific example of a configuration for implementing steps S114 and S115 in FIG. 2 and steps S12 to S14 in FIG. 1 will be described below with reference to the drawings.

[0028] 3 is a plan view schematically showing a frozen food manufacturing system 100 according to this embodiment. The manufacturing system 100 includes an introduction device 10, an ingredient placement device 20, a spraying device 30, a freezing device 40, a take-out device 50, and a conveying device 90. Each part of the manufacturing system 100 is controlled by a control device (not shown) equipped with a processor.

[0029] The conveying device 90 conveys the containers. The conveying device 90 conveys the containers so that the introducing device 10, the ingredient placing device 20, the spraying device 30, the freezing device 40, and the removing device 50 can perform the processes described below. The conveying device 90 may be configured to include, for example, a conveyor, and the containers move on the conveyor. Note that, although the conveying device 90 in the illustrated example has a linear path, the path of the conveying device 90 is not particularly limited thereto.

[0030] Introducing device 10 introduces the staple portion into the container. Introducing device 10 may be a distributing device that distributes a large amount of the staple portion into multiple containers. Introducing device 10 can take out the noodles obtained through the heating process in step S113 and the cooling process in step S114 described above in an amount that is enough for one serving of the frozen food product to be manufactured and place them into container 200. The configuration of introducing device 10 is not particularly limited, and for example, it may be configured to drop a set amount of noodles into a container moving on a conveyor of transport device 90. Note that ingredients IN may be manually placed onto staple portion ST1. Alternatively, introducing device 10 may be configured to place the container on the conveyor of transport device 90 after placing noodles into the container.

[0031] FIG. 4 is a conceptual diagram showing a staple portion ST1 arranged in a container 200. In the illustrated example, the staple portion ST1 is noodles. The container 200 has a bottom 210 and a sidewall 220. The staple portion ST1 is placed on a bottom surface 211, which is the inner surface of the bottom 210. The container 200 has a back surface 212, which is the outer surface of the bottom 210. The staple portion ST1 is introduced into the container 200 through an opening 201 of the container 200. The container 200 may further have a flange 230. In the take-out device 50, it is preferable that the container 200 have the flange 230 from the viewpoint of stably holding the container 200 in the holding unit 56 (FIG. 8), which will be described later. However, the container 200 does not need to have the flange 230 as long as the container 200 can be held in the holding unit 56 with the desired precision. In the illustrated example, the sidewall 220 extends in a diagonal direction relative to the bottom 210, but this is not particularly limited. The container 200 may be a forming container for forming a serving of noodles into a shape that matches the product.

[0032] After step S114 in FIG. 2 is completed, the conveying device 90 conveys the container 200 from the introducing device 10 to the ingredient placement device 20 (FIG. 3), and in step 115, ingredients are poured and placed on the staple food portion ST1. The ingredients are poured onto the unfrozen staple food portion ST1 by the ingredient placement device 20. The aspect of the ingredient placement device 20 is not particularly limited as long as it can pour ingredients IN into the staple food portion ST1 contained in the container 200 and obtain an ingredient-attached staple food portion F1 in which the ingredients IN are placed on the staple food portion ST1. The ingredient placement device 20 may be configured to drop ingredients from above the staple food portion ST1, or may use an arm to pour ingredients onto the staple food portion ST1. Note that the ingredients IN may also be poured into a frozen staple food portion ST1.

[0033] FIG. 5 is a conceptual diagram showing the ingredient-attached staple food portion F1. The ingredient-attached staple food portion F1 includes a staple food portion ST1 and ingredient IN, with the ingredient IN placed on the surface of the staple food portion ST1 facing the opening 201. From the perspective of fixing the ingredient IN with a layer of ice, which will be described later, it is preferable that the ingredient IN be spread out along the surface of the staple food portion ST1 facing the opening 201, rather than overlapping each other and protruding toward the opening 201. The ingredient IN may be placed on the staple food portion ST1 manually. The ingredient-attached staple food portion F1 may contain one or more types of ingredient IN. As shown in FIG. 3, ingredient placement device 20 may include ingredient placement devices 20A and 20B. It is preferable that ingredient placement device 20A and ingredient placement device 20B place different ingredients. The number of ingredient placement devices 20 is not particularly limited and may be one or three or more. Furthermore, the above-mentioned staple food portion F1 with ingredients may be in a state where at least a portion of the staple food portion F1 with ingredients is not frozen, or the staple food portion ST1 and the ingredients IN are not frozen together. However, the staple food portion ST1 and the ingredients IN may also be frozen entirely.

[0034] After step S115 is completed, the conveying device 90 conveys the container 200 from the ingredient placement device 20 to the spraying device 30 (Fig. 3), where step S12 (Fig. 1) is performed. Step S12 is a spraying step in which a liquid is sprayed onto the ingredient-containing staple portion F1. The liquid is sprayed by the spraying device 30. The spraying step and freezing step hold the ingredients IN in place with ice, reducing the risk of the ingredients IN falling off and preventing damage to the resulting frozen noodles with ingredients. Hereinafter, "spraying" includes spraying water like a shower and spraying in a mist using a sprayer.

[0035] FIG. 6 is a conceptual diagram illustrating the spraying process. The spraying device 30 sprays the liquid LD toward the ingredient IN on the ingredient-containing staple food portion F1. The liquid LD is preferably sprayed so as to adhere to at least a portion of the outer surface S1 of the ingredient IN. The liquid LD contains water. If the liquid LD is frozen in the freezing process described below, it may contain ingredients suitable for human consumption, such as seasonings. The liquid LD may be a seasoning composition liquid such as stock, soup, or broth, and may be made viscous by adding a thickener or stabilizer. The spraying device 30 may be configured to spray the liquid LD downward from a nozzle 31 located above the container 200, as shown in the example illustrated. The spraying device 30 may spray the liquid LD intermittently like a spray, or may spray the liquid LD continuously. The outer surface S1 of the ingredient IN refers to the exposed surface of the ingredient IN opposite the side that contacts the staple food portion ST1.

[0036] The amount of liquid LD sprayed onto the ingredient IN may be adjusted by the pressure of the liquid LD, the size, shape, time, and other manner of the discharge hole in the spraying device 30. Alternatively, when the liquid LD is sprayed continuously, the amount of liquid LD received by the ingredient IN may be adjusted by changing the conveying speed of the conveying device 90. The spraying device 30 may spray the liquid LD based on the detected position of the container 200. For example, the spraying device 30 may be configured to spray the liquid LD when a sensor (not shown) detects that the container 200 has approached or been carried into the spraying device 30. Note that the liquid LD may also be sprayed manually.

[0037] After step S12 is completed, the container 200 is transported by the transport device 90 from the spraying device 30 to the freezing device 40 (FIG. 3), where step S13 (FIG. 1) is performed. Step S13 is a freezing step in which the ingredient-attached staple food portion F1 onto which the liquid LD has been sprayed is frozen. The freezing step is performed using a freezing device 40 such as a freezer. Conditions such as the freezing temperature and freezing time are not particularly limited as long as the food can be frozen to a degree suitable for a frozen food. For example, in the case of frozen noodles, the freezing temperature is typically −18° C. or below, and the freezing time is typically a predetermined time of at least 1 minute, preferably 3 to 240 minutes. The ingredient-attached staple food portion F2 is obtained by freezing the ingredient-attached staple food portion F1. It is preferable that the freezing step be performed within a short time after the spraying step, and it is preferable that the freezing step be performed immediately after the spraying step. This is to prevent the sprayed liquid LD from penetrating into the interior of the food and to coat the surface of the food. Generally, it is desirable to freeze the product within 60 minutes after spraying, more preferably within 30 minutes, and even more preferably within 15 minutes.

[0038] 7 is a conceptual diagram showing a frozen staple food portion F2 with ingredients. The frozen staple food portion F2 with ingredients comprises a frozen staple food portion ST2, ingredients IN, and an ice layer IC. The frozen staple food portion ST2 is a frozen staple food portion ST1. The ingredients IN are arranged on the surface of the frozen staple food portion ST2 on the opening 201 side.

[0039] The ice layer IC is a layer of frozen liquid LD. The ice layer IC is preferably formed along the outer surface S1 of the ingredient IN or the surface of the frozen staple food portion ST2 on the opening 201 side so as to fix the ingredient IN. The ice layer IC covers a portion, preferably the entire outer surface S1 of the ingredient IN. In other words, in the spraying process, the liquid LD is sprayed so that an ice layer IC, frozen from the liquid LD, is formed that covers a portion, preferably the entire outer surface S1 of the ingredient IN. This allows the ice layer IC to connect multiple ingredients IN or between the ingredient IN and the frozen staple food portion ST2, more stably holding the ingredient IN. This prevents damage to the frozen staple food portion F2 with ingredients due to impact, or separation of the ingredient IN from the frozen staple food portion ST2. The ice layer IC may be thin and cover the entire portion, or it may cover the entire portion in a spray-like manner, leaving voids as ice particles. In particular, as will be described later, this method can prevent the ingredients IN from separating from the frozen staple food portion ST2 due to the impact that occurs when the frozen staple food portion F2 with ingredients is removed from the container 200. Furthermore, if water is sprayed after the freezing process, the sprayed water and the thawed portion around the water will need to be frozen again. With this method, the freezing process is completed in one go, and the food is then stored frozen, which also helps prevent changes in quality.

[0040] From the same viewpoint, it is preferable that the ice layer IC covers 10% or more, preferably 50% or more, and more preferably 80% or more of the outer surface S1 of the ingredient IN. In other words, in the spraying step, the liquid LD can be sprayed so that the ice layer IC covers 10% or more, preferably 50% or more, and more preferably 80% or more of the outer surface S1 of the ingredient IN in the freezing step.

[0041] The thickness T1 of the ice layer IC is 0.001 mm or more, preferably 0.01 mm or more, and particularly preferably 0.1 mm or more. The thicker the ice layer IC, the more stably the ingredient IN is held in the frozen staple food portion ST2. The thickness T1 of the ice layer IC is 5 mm or less, preferably 1 mm or less, more preferably 0.3 mm or less, even more preferably 0.25 mm or less, even more preferably 0.2 mm or less, and even more preferably 0.15 mm or less. If the ice layer IC is too thick, it becomes difficult to adjust the amount of water, which may adversely affect the taste or texture of the frozen food product or extend the thawing time, resulting in the noodles becoming soggy. Therefore, in the spraying process, the liquid LD is sprayed so that the thickness T1 of the ice layer IC in the freezing process is 0.001 mm or more, preferably 0.01 mm or more, and particularly preferably 0.1 mm or more. In the spraying step, the liquid LD is sprayed so that the thickness of the ice layer IC in the freezing step is 5 mm or less, preferably 1 mm or less, more preferably 0.3 mm or less, even more preferably 0.25 mm or less, even more preferably 0.2 mm or less, and even more preferably 0.15 mm or less. The thickness T1 may be the average value of the formed ice layer IC.

[0042] After step S13 is completed, the container 200 is transported from the freezing device 40 to the take-out device 50 (Fig. 3) by the transport device 90, and step S14 (Fig. 1) is performed. Step S14 is a take-out process in which the frozen staple food portion with ingredients F2 is separated from the container 200 and the frozen staple food portion with ingredients F2 is taken out of the container 200. The take-out process is performed by the take-out device 50.

[0043] 8 is a plan view showing a schematic configuration of the take-out device 50. The take-out device 50 includes a container supply device 51, a food separating device 52, a holding portion conveying device 54, a guide 55, and a holding portion 56. Each part of the take-out device 50 may be controlled by a control device (not shown) including a processor. The take-out device 50 is a device for taking out the frozen staple food portion F2 with ingredients from the container 200.

[0044] The container supplying device 51 supplies the containers 200 containing the frozen staple food portions F2 with ingredients to the holding unit 56. The container supplying device 51 transports the containers 200 to a transfer position P10. In this embodiment, the container supplying device 51 includes a supply conveyor 511 and a transport wheel 512. The transport wheel 512 rotates around a rotation axis AX10 and has a recess 5120 on its outer circumferential surface surrounding the rotation axis AX10. The container supplying device 51 is configured such that the containers 200 transported by the supply conveyor 511 are held in contact with the recess 5120 of the transport wheel 512 and transported to the transfer position P10.

[0045] The holder 56 is configured to be transportable by the holder conveying device 54 while holding the container 200. The holder conveying device 54 is not particularly limited as long as it can transport the holder 56 along a desired path, and may be, for example, a chain driven by a motor (not shown). In the illustrated example, the holder conveying device 54 transports a predetermined number of holders 56 along a closed path. The holder 56 has a plate-shaped holder main body 57, and the holder main body 57 has a notch 570 formed in a shape corresponding to the outer peripheral surface of the side wall 220 ( FIG. 4 ) of the container 200. For example, at the transfer position P10, the container 200 is placed on a substantially horizontal platform, and the plate-shaped holder main body 57 extends substantially horizontally. When the holder 56 passes through the transfer position P10, the container 200 is gripped by the holder main body 57 at the position of the notch 570. The container 200 gripped by the holder 56 moves from the transfer position P10 together with the holder 56.

[0046] In the take-out device 50, after the holding unit 56 that holds the container 200 moves from the transfer position P10, it is preferable to change the orientation of the container 200 before the ingredient-attached frozen staple food portion F2 is separated from the container 200. Hereinafter, the surface on which the ingredients of the ingredient-attached frozen staple food portion F2 are arranged will be referred to as the ingredient-attached surface S2 (FIG. 7). The container 200 may be rotated so that the ingredient-attached surface S2 faces in a direction other than vertically upward, so that the ingredient-attached frozen staple food portion F2 can be easily separated. Hereinafter, the orientation of the surface refers to the direction of the normal to the surface. For example, the container 200 is rotated so that the angle between the direction of the normal from the bottom surface 211 (FIG. 4) of the container 200 toward the inside of the container 200 and the vertically upward direction is approximately perpendicular. On the other hand, if ingredient placement surface S2 faces downward, when ingredient-attached frozen staple food portion F2 is separated from container 200, ingredient placement surface S2 will collide with a table or the like that receives the separated frozen staple food portion F2, and the ingredients IN will likely fall off. Therefore, container 200 is rotated so that ingredient placement surface S2 does not face downward. For example, container 200 is rotated so that the angle between the direction of a normal line from bottom surface 211 of container 200 toward the inside of container 200 and the vertically upward direction is 90° or less. Alternatively, container 200 is rotated so that the angle between the direction of a normal line from plane PL along opening 201 of container 200 (plane along flange 230 in FIG. 4) toward the outside of container 200 and the vertically upward direction is 90° or less.

[0047] The food separating device 52 separates the frozen staple food portion F2 with ingredients from the container 200 held in the holding portion 56.

[0048] 9 is a conceptual diagram showing the separation of the frozen main food portion with ingredients F2 from the container 200. The holding portion 56 has a fixing portion 561, a first hinge 562, a pressing member 563, a guide abutment portion 564, a second hinge 565, and a connecting portion 566.

[0049] The fixing portion 561 fixes the container 200 held by the holding portion 56. In the illustrated example, the fixing portion 561 has a plate-shaped member and is connected to a first hinge 562. The fixing portion 561 is configured to be rotatable by the first hinge 562 around a rotation axis (not shown) extending in a substantially horizontal direction. The pressing member 563 presses the fixing portion 561 above the first hinge 562, thereby biasing the fixing portion 561 in a direction in which the lower end of the fixing portion 561 rotates toward the holding portion main body 57. The biased fixing portion 561 presses one end of the container 200 toward the holding portion main body 57, thereby preventing the container 200 from falling off the holding portion 56. The pressing member 563 may be a pusher. As shown in FIG. 9 , the fixing portion 561 may press the flange 230 of the container 200.

[0050] As shown in FIGS. 8 and 9 , the take-out device 50 includes a guide 55. The guide 55 is formed along a path along which the holder 56 is transported. The guide 55 is configured to rotate the guide abutment portion 564 along the path by changing its position relative to the second hinge 565, thereby rotating the plate-shaped holder main body 57 and the container 200. For example, when the guide 55 is positioned closer to the fixed portion 561 than the position shown in FIG. 9 along the path, the guide abutment portion 564 extends obliquely from the second hinge 565 to the guide 55 in a clockwise direction relative to the example shown in FIG. 9 , and the plate-shaped holder main body 57 also becomes oblique. The connecting portion 566 connects the holder 56 and the holder transport device 54. The form of the connecting portion 566 is not particularly limited. The connecting portion 566 is, for example, a plate-shaped or rod-shaped member and is connected to a chain that constitutes the holder transport device 54.

[0051] The food separating device 52 separates the ingredient-added frozen staple food portion F2 from the container 200 with the ingredient placement surface S2 not facing downward. The state in which the ingredient placement surface S2 is not facing downward may be, for example, when the angle between the direction of a normal line from the bottom surface 211 (FIG. 4) of the container 200 toward the inside of the container 200 and the vertically upward direction is 90° or less, or when the angle between the direction of a normal line from the plane PL along the opening 201 of the container 200 toward the outside of the container 200 and the vertically upward direction is 90° or less. As shown in FIG. 9, the food separating device 52 may include a first pressing unit 521 and a second pressing unit 522. The first pressing unit 521 and the second pressing unit 522 are configured to press the back surface 212 of the container 200. The first pressing unit 521 preferably presses the container 200 at a position higher than the second pressing unit 522. As a result, by adjusting the pushing force of first pressing unit 521 and second pressing unit 522, the ingredient-attached frozen staple food portion F2 can be separated from container 200 while preventing ingredient placement surface S2 from facing downward. This reduces the risk of ingredient placement surface S2 colliding with food conveying device 58, which will be described later, and causing the ingredients IN to fall off. Note that first pressing unit 521 and second pressing unit 522 may press container 200 with the same force. However, although ingredient-attached frozen staple food portion F2 can be removed from container 200 by pressing or twisting as described above, it is preferable that there is no or only a slight external force to prevent damage or removal of the ingredient portion, and devices such as first pressing unit 521 and second pressing unit 522 may not be provided.

[0052] The first pressing unit 521 and the second pressing unit 522 are not particularly limited in form, and may be configured to press the container 200 at a predetermined rotational position by the rotation of a cam, or may be pushers. The number of pressing units in the food separating device 52 may be two as shown, or may be one, three, or more. The first pressing unit 521 and the second pressing unit 522 may press the side wall 220 (FIG. 4) of the container 200. Instead of pressing, the container 200 may be twisted to promote separation of the ingredient-containing frozen staple food portion F2 from the container 200. In this way, the removal process includes pressing one or more positions of the container 200 with the same or different forces, or twisting the container 200. This promotes separation of the ingredient-containing frozen staple food portion F2 from the container 200 and more reliably prevents the ingredient placement surface S2 from facing downward during separation.

[0053] The frozen staple food portion F2 with ingredients separated from the container 200 can be configured to slide off the container 200. Thus, in this embodiment, the removal step includes sliding the frozen staple food portion F2 with ingredients off the container 200 with or without pressing the container 200. This reduces the impact on the frozen staple food portion F2 with ingredients when the frozen staple food portion F2 with ingredients is separated from the container 200, reducing the risk of the frozen staple food portion F2 with ingredients being damaged or the ingredients IN being separated from the frozen staple food portion ST2.

[0054] 8 and 9, the take-out device 50 may have a food transport device 58. The food transport device 58 includes a conveyor or the like, and transports the frozen main food portion with ingredients F2 separated from the container 200.

[0055] 9, food separating apparatus 52 may have a first tilting table 523. First tilting table 523 is configured to receive, on its inclined surface, frozen staple food portion F2 with ingredients separated from container 200. First tilting table 523 allows frozen staple food portion F2 to slide down along its inclined surface, thereby reducing the impact on frozen staple food portion F2 with ingredients compared to when first tilting table 523 is not provided.

[0056] As shown in FIG. 8, the take-out device 50 may include a container removal device 53 and a container transport device 59 having a conveyor or the like. The container removal device 53 is configured to remove the container 200 from the holder 56. For example, the container removal device 53 can press the upper end of the fixing part 561 so that the lower end of the fixing part 561 moves away from the container 200. The container 200 separated from the holder 56 can be transported by the container transport device 59 and reused (see arrow AR1 in FIG. 3). Note that the method for removing the container 200 from the holder 56 is not particularly limited, and the container 200 may be removed manually.

[0057] The frozen staple food portion with ingredients F2 separated from the container 200 is transported appropriately (see arrow AR2 in Figure 3) and packaged to obtain a frozen food product. Before and after packaging, inspection may be performed using a metal detector or the like as necessary.

[0058] 10 is a conceptual diagram showing a frozen food product 1000 obtained by the frozen food manufacturing method of this embodiment. In the illustrated example, the frozen food product 1000 is frozen noodles with ingredients. The frozen food product 1000 includes a noodle portion NP, ingredients IN, an ice layer IC, and a packaging material P1. The frozen food product 1000 is packaged in the packaging material P1 without being contained in a container 200.

[0059] The noodle portion NP is the frozen staple food portion ST2 and contains frozen noodles. The noodle portion NP may contain the examples of noodles mentioned above, such as udon, soba, pasta, or Chinese noodles. The noodle portion NP is preferably udon or ramen.

[0060] The ingredients IN are frozen integrally with the noodle portion NP and placed on the surface of the noodle portion NP. The ingredients IN can include slices of agricultural, livestock, or marine products, or agricultural, livestock, or marine products processed into small pieces weighing 10 g or less. For example, the ingredients IN can be food products weighing 10 g or less, particularly chicken meatballs or shiitake mushrooms. In particular, as shown in FIG. 10, the ingredients IN can include sliced ​​or small pieces of food with a side length L1 of 3 mm or less. For example, the ingredients can be food products sliced ​​to a thickness of 3 mm or less, particularly carrots or green onions.

[0061] The ice layer IC covers at least a portion of the outer surface S1 of the ingredient IN. From the perspective of the freezing process described above, in the frozen food product 1000, the ice layer IC preferably covers 10% or more of the outer surface S1 of the ingredient IN, preferably 50% or more, and more preferably 80% or more. The thickness T1 of the ice layer IC is 0.001 mm or more, preferably 0.01 mm or more, and particularly preferably 0.1 mm or more. The thickness T1 of the ice layer IC is 5 mm or less, preferably 1 mm or less, more preferably 0.3 mm or less, even more preferably 0.25 mm or less, even more preferably 0.2 mm or less, and even more preferably 0.15 mm or less.

[0062] Variation 1 In the above-described embodiment, the frozen food product 1000 may further include a frozen seasoning liquid. The frozen seasoning liquid may be contained in the frozen food product 1000 in a state where the seasoning liquid alone is not individually packaged. The seasoning liquid is not particularly limited and may include any seasoning. In a preferred example, the seasoning liquid may be an extracted soup. The type of extracted soup is not particularly limited, but examples include an extract extracted from at least one selected from the group consisting of animal tissue and plant tissue.

[0063] "Animal tissue" refers to a part or all of an animal, and examples thereof include animal meat and bones, fish meat and bones, joints, shellfish, scallop adductor muscles, shrimp, crab, and other seafood. "Plant tissue" refers to a part or all of a plant, and examples thereof include aromatic vegetables such as celery, leeks, ginger, and garlic, as well as root vegetables such as onions and carrots, herbs, mushrooms such as shiitake, mushrooms, and shimeji mushrooms, and seaweed such as kelp and hijiki seaweed.

[0064] Among the above, the extracted soup preferably contains an extract extracted from either or both of animal tissue and plant tissue, in terms of providing richness and depth of flavor, and is particularly preferably one containing collagen or gelatin. The use of an extracted soup containing collagen or gelatin can improve the adhesion of the soup to the noodles. Among these, the extracted soup is preferably one containing clear soup extracted from animal bones.

[0065] Examples of clear soup include, but are not limited to, chicken clear soup extracted from chicken bones and chicken meat, pork clear soup extracted from pork bones and pork meat, beef clear soup (fond de veau) extracted from beef and beef bones, consommé extracted by adding aromatic vegetables to beef, and clear soup extracted from seafood.

[0066] 11 is a conceptual diagram showing a frozen food product 1000A of this modified example. The frozen food product 1000A contains a liquid seasoning D1, which is packaged together with a frozen staple food portion F2 with ingredients in a packaging material P1. In this modified example, the liquid seasoning D1 is placed on the side of the frozen staple food portion F2 with ingredients opposite the side on which the ingredients IN are placed.

[0067] In the method for producing a frozen food product of this modified example, before the freezing step, unpackaged liquid seasoning D1 can be placed on the side of the staple portion ST1 placed in the container 200 opposite the side of the noodles on which the ingredients IN are placed, in other words, near the bottom surface 211 of the container 200, so as to come into contact with the noodles. The liquid seasoning D1 is then frozen in the freezing step.

[0068] As shown in FIG. 11 , when the extracted soup is used as the liquid seasoning D1, a portion of the soup may be placed on the outside of the frozen staple food portion F2 with ingredients as the liquid seasoning D2, which is mixed with the extracted soup during cooking to form the soup. The type of soup is not particularly limited, but examples include at least one flavor selected from the group consisting of soy sauce, miso, salt, plant tissue extract, seafood, and animal tissue extract. Examples of animal tissue extract flavors include pork bone flavor, beef bone flavor, chicken broth, bouillon, and consommé. The ingredients blended into the portion of the soup (liquid seasoning D2) are not particularly limited, but examples include seasonings such as salt, sugar, soy sauce, mirin, pepper, yeast extract, ketchup, and mayonnaise, as well as seafood extract, pork extract, crushed dried sardines, spices, oil, and water. The state of the portion of the soup is not particularly limited, and for example, the portion of the soup that becomes a paste or liquid when thawed may be frozen, or may be in powder form. By leaving the portion of the soup unmixed with the extracted soup, the heating time can be reduced, the noodles can be prevented from becoming too soft, and the flavor of the extracted soup can be well maintained. The portion of the soup may be an individually packaged portion of the soup alone, or an unpackaged frozen portion of the soup may be included. In the latter case, the portion of the soup may be frozen seasoning liquid in the form of flakes obtained by contacting seasoning liquid with the surface of ice to freeze it and then peeling off the frozen seasoning liquid.

[0069] The liquid seasoning D1 may be placed on the side of the frozen staple food portion ST2 with ingredients where the ingredients IN are placed. In this case, before the freezing process, unpackaged liquid seasoning D1 can be placed on the side of the noodles where the ingredients IN are placed, in other words, on the surface of the noodle opening 201 side, so as to come into contact with the noodles, with respect to the staple food portion ST1 placed in the container 200.

[0070] Variation 2 In the above-described first modification, the liquid seasoning D1 may be placed inside the noodle portion NP. Here, inside the noodle portion NP means that it is surrounded by the frozen noodles.

[0071] Figure 12 is a conceptual diagram showing a frozen food product 1000B of this modified example. Frozen food product 1000B contains a liquid seasoning D1 inside a noodle portion NP. In Figure 12, the location of ingredients IN inside the noodle portion NP is indicated schematically by a dashed line.

[0072] In this modified frozen food manufacturing method, unpackaged liquid seasoning D1 can be placed inside the noodles in the staple food portion ST1 placed in the container 200. The liquid seasoning D1 is frozen in the subsequent freezing process. With this configuration, for example, even if the temperature of the frozen food product 1000B rises and the noodle portion NP begins to melt during distribution, thawing of the liquid seasoning D1 can be prevented.

[0073] The liquid seasoning D1 placed inside the noodle portion NP can be, for example, the extracted soup described above. By placing the extracted soup inside the noodle portion NP, it is possible to prevent hands from getting dirty with the oils and fats contained in the extracted soup when removing the noodle portion NP.

[0074] The topping-accompanied frozen noodles of variants 1 and 2 further include a frozen seasoning liquid D1 placed on at least one of the sides of the integrally frozen noodle portion NP and ingredients IN, the side on which the ingredients IN are located, the side opposite the side on which the ingredients IN are located, and inside the noodle portion NP and ingredients IN. The method for producing a frozen food product of this variant further includes, prior to the freezing step, placing a frozen seasoning liquid D1 on at least one of the sides of the staple portion ST1 on which the ingredients IN are located, the side opposite the side on which the ingredients IN are located, and inside the staple portion ST1. This makes it easier for consumers to cook.

[0075] Any packaged liquid seasoning or the like can be attached to the inside of the packaging material P1 of the frozen food product 1000. Liquid seasonings include, but are not limited to, salt, broth extracted from seafood, livestock, vegetables, etc., seasonings (salt, sugar, soy sauce, mirin, pepper, yeast extract, ketchup, mayonnaise, etc.), spices, oil, water, etc. Examples of liquid seasonings include, but are not limited to, ramen soup, tanmen soup, noodle soup, pasta sauce, champon soup, hot pot soup, etc. Alternatively, the liquid seasoning may be unpackaged frozen liquid seasoning in flake form, obtained by contacting the liquid seasoning with the surface of ice to freeze it, and then peeling off the frozen liquid seasoning.

[0076] Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments and various modifications are possible within the scope of the claims and the technical idea described in the specification and drawings. Note that any shape or material not directly described in the specification or drawings is within the scope of the technical idea of ​​the present invention as long as it achieves the functions and effects of the present invention. [Example]

[0077] The present invention will be described in detail below based on examples, but the present invention is not limited to these examples.

[0078] Example 1 Nabeyaki Udon Nabeyaki udon was produced as a frozen food product using the following method. The amounts of noodles and ingredients per serving were as follows: 200g udon noodles 4g kamaboko 4g spinach 6g seasoned shiitake mushrooms Seasoned fried tofu 7g 2g carrots 25g shrimp tempura 10g chicken meatballs 6g white leeks

[0079] The udon noodles were prepared by the usual mixing, rolling, aging, shaping, and cutting processes to form noodle strands, followed by boiling and cooling. A single slice of kamaboko was used. Boiled spinach was used. Dried shiitake mushrooms were soaked in water, then simmered with cooking sake, soy sauce, and white sugar. Carrots were cut into strips measuring 3mm x 10mm x 40mm and used. Shrimp tempura and chicken meatballs were prepared by using a single piece with the weights mentioned above. White leeks were sliced ​​to a thickness of 3mm.

[0080] A 164 mm diameter synthetic resin tray with a circular opening was used as the container. After boiling, the cooled udon was placed in the tray, and the toppings were added from above the udon to obtain noodles with toppings. Then, in Examples 1-1 and 1-2, water was sprayed evenly over the entire surface from above the toppings using a spray bottle. The amount of water sprayed was 2 g in Example 1-1 and 5 g in Example 1-2. In Comparative Example 1, no water was sprayed. The noodles with toppings were then frozen to obtain frozen noodles with toppings. The frozen noodles with toppings were separated from the tray using the above-mentioned take-out device. The separated frozen noodles with toppings were packaged with soup stock packaged in small pouches.

[0081] The results are shown in Table 1 below.

[0082] [Table 1]

[0083] The above results show that spraying 2g or more of water per serving before freezing can prevent ingredients from falling off. Spraying 2g is equivalent to forming an ice layer about 0.1mm thick. Spraying 5g is equivalent to forming an ice layer about 0.25mm thick. Small ingredients tended to fall off easily.

[0084] Example 2 Ramen Frozen ramen was produced using the following method. The amounts of noodles and toppings per serving were as follows: 200g Chinese noodles 20g steamed chicken 15g chicken meatballs 15g seasoned bamboo shoots 15g roasted pork 5g green onion

[0085] In the production of Chinese noodle strands, first, a mixture having the following composition was mixed in a mixing step. 6kg flour Gluten 0.12kg Kansui (lye water) 0.084kg Dye 0.002kg Water 2.5kg

[0086] The noodles were then formed into noodle strands through the rolling, aging, shaping, and cutting processes described above, followed by boiling in boiling water for approximately 4 minutes and cooling under running water. A 164 mm diameter plastic tray with a circular opening was used as the container. After boiling, the cooled Chinese noodles were placed in the tray, and the toppings were added above the noodles to obtain topping-attached noodles. Water was then sprayed evenly over the entire noodles from above the toppings using a spray bottle. The amount of water sprayed was 3 g. The topping-attached noodles were then frozen, resulting in a layer of ice approximately 0.15 mm thick formed on the surface, yielding topping-attached frozen noodles. The topping-attached frozen noodles were then separated from the tray using the above-mentioned removal device. The separated topping-attached frozen noodles were packaged with soup stock packaged in small pouches.

[0087] As a result of Example 2, the ingredients did not fall off or were damaged, and ramen noodles could be successfully produced as a frozen food product.

[0088] Example 3: Gapao rice (fried rice with basil) Frozen gapao rice was produced using the following method. The amounts of rice and ingredients per serving were as follows: 200g cooked rice 100g chicken 50g onion 50g paprika 10g garlic 10g ginger 10g salad oil 50ml water 25g basil

[0089] The rice was cooked in the usual way. The ingredients were prepared as follows: the peppers were sliced ​​diagonally and the onions were chopped. The chicken was shredded and then minced. Salad oil was added to a frying pan, and garlic, ginger, and other ingredients were added and stir-fried. The onions, minced meat, and peppers were then added to the frying pan and stir-fried. 7.5ml of fish sauce, 2.5ml of oyster sauce, a small amount of sugar, and chili pepper were then added to the frying pan as seasonings, followed by basil and stir-frying.

[0090] A 164 mm diameter synthetic resin tray with a circular opening was used as the container. Cooked rice was placed in the tray, and after cooling, ingredients were placed above the rice to obtain a staple food portion with ingredients. Water was then sprayed from above the ingredients. The amount of water sprayed was 3 g. The staple food portion with ingredients was then frozen to obtain a frozen staple food portion with ingredients. The frozen staple food portion with ingredients was separated from the tray using the above-mentioned removal device. The separated frozen staple food portion with ingredients was packaged.

[0091] As a result of Example 3, the ingredients did not fall off or were damaged, and gapao rice was successfully produced as a frozen food product. [Explanation of symbols]

[0092] 10...Introduction device 20, 20A, 20B...Ingredient placement device 30…Spray device 40...Freezing device 50...Ejecting device 90...Transportation device 100...Manufacturing System 200…container 1000,1000A,1000B…Frozen food products D1,D2…seasoning liquid F1...Main dish with ingredients F2: Frozen staple food with ingredients IC...Ice layer IN…Ingredients L1: Length of ingredients LD…Liquid NP...noodle part P1…Packaging material S1…Outer surface S2: Ingredient placement surface ST1…staple food part ST2…Frozen staple food section T1: Ice layer thickness

Claims

1. a spraying step of spraying a liquid containing water onto a staple food portion with ingredients, the staple food portion being contained in a container and including a staple food portion and ingredients arranged on a surface of the staple food portion; a freezing step of freezing the ingredient-attached staple food portion sprayed with the liquid to obtain an ingredient-attached frozen staple food portion; a removing step of separating the frozen staple food portion with ingredients from the container while the side of the frozen staple food portion on which the ingredients are arranged is not facing downward, and removing the frozen staple food portion with ingredients from the container; A method for producing a frozen food comprising:

2. The method for producing a frozen food product according to claim 1 , wherein the removing step includes sliding the frozen staple food portion with ingredients out of the container with or without pressing the container.

3. The method for producing a frozen food according to claim 1 , wherein the removing step includes pressing one or more positions of the container with the same or different forces, or twisting the container.

4. 2. The method for producing a frozen food according to claim 1, wherein in the spraying step, the liquid is sprayed so that in the freezing step, a layer of ice is formed by freezing the liquid, which covers at least a portion of the outer surface of the ingredient.

5. The method for producing a frozen food according to claim 4, wherein in the spraying step, the liquid is sprayed so that the ice layer covers 20% or more of the outer surface of the ingredient.

6. 5. The method for producing a frozen food according to claim 4, wherein in the spraying step, the liquid is sprayed so that the thickness of the ice layer is 5 mm or less.

7. 7. The method for producing a frozen food according to claim 1, wherein in the spraying step, the liquid is sprayed so that the thickness of the ice layer is 0.001 mm to 0.3 mm.

8. The method for producing a frozen food according to claim 1 , wherein the ingredients include at least one of agricultural products, livestock products, marine products, and processed products thereof.

9. The method for producing a frozen food product according to claim 1 , wherein the staple portion includes noodles.

10. The method for producing a frozen food according to claim 9, wherein the noodles include a noodle raw material processed from a grain flour raw material, or a product obtained by processing the noodle raw material.

11. 7. A method for producing a frozen food according to claim 1, further comprising, before the freezing step, placing a seasoning liquid on at least one of the side of the staple portion on which the ingredients are placed, the side opposite to the side on which the ingredients are placed, and the interior of the staple portion.

12. The noodle part and an ingredient that is frozen integrally with the noodle portion and placed on the surface of the noodle portion; a layer of ice covering at least a portion of the outer surface of the ingredient; Including, Frozen noodles with toppings that are packaged without being placed in a container.

13. The frozen noodles with toppings according to claim 12, wherein the ice layer covers 20% or more of the outer surface of the toppings.

14. The frozen noodles with toppings according to claim 12, wherein the thickness of the ice layer is 5 mm or less.

15. The frozen noodles with toppings according to claim 12 or 13, wherein the thickness of the ice layer is 0.001 mm to 0.3 mm.

16. The topped frozen noodles according to claim 12 , wherein the topping comprises at least one of agricultural products, livestock products, marine products, and processed products thereof.

17. The frozen noodles with toppings according to claim 16, wherein the toppings include slices of agricultural products, livestock products, or marine products, or agricultural products, livestock products, or marine products that have been processed into small pieces weighing 10 g or less.

18. The frozen noodles with toppings according to any one of claims 12 to 14, wherein the toppings include sliced ​​or small pieces of toppings, one side of which has a length of 3 mm or less.

19. The topped frozen noodles according to claim 12 , wherein the noodle portion comprises a noodle ingredient processed from a grain flour ingredient or a processed version of the noodle ingredient.

20. The topped frozen noodles according to any one of claims 12 to 14, wherein the noodle portion comprises udon, soba, pasta or Chinese noodles.

21. 15. The frozen noodles with toppings according to claim 12, further comprising a frozen seasoning liquid disposed on at least one of the side of the noodle portion and the toppings that are frozen together on which the toppings are placed, the side opposite to the side on which the toppings are placed, and inside the noodle portion.

22. an ingredient placement device that places ingredients in a staple food portion contained in a container and obtains the staple food portion with ingredients; A spraying device that sprays a liquid containing water onto the ingredient-attached staple food portion; a freezing device that freezes the ingredient-attached staple food portion onto which the liquid has been sprayed, thereby obtaining a frozen ingredient-attached staple food portion; a take-out device that separates the frozen staple food portion with ingredients from the container while the side on which the ingredients are arranged of the frozen staple food portion is not facing downward, and takes out the frozen staple food portion with ingredients from the container; A frozen food manufacturing system comprising:

Images