Method for producing a kit for liquid or semi-liquid food

Abstract

To provide a method for producing a kit for a fluid food / drink product through which it is possible to easily produce a cold fluid food / drink product and to improve the appearance as a product and the texture and the taste of the fluid food / drink product.SOLUTION: A method for producing a kit for a fluid food / drink product comprises: a cooling step (S120) for cooling a liquid seasoning composition at a first temperature in a refrigerator; a molding step (S130) for molding, in a molding device, the seasoning composition that has undergone the cooling step and turned into a sorbet-like food in which a solid and liquid are mixed; a cutting step (S140) for cutting the molded body obtained in the molding step into block shapes by using a cutter; a freezing step (S150) for freezing the block-shaped molded bodies obtained in the cutting step at a second temperature lower than the first temperature in a freezer; and an input step (S160) for putting the frozen block-shaped molded bodies that have undergone the freezing step and at least one of frozen fruits and frozen vegetables into a cup.SELECTED DRAWING: Figure 2

Description

Technical Field

[0001] The present invention relates to a kit for a liquid food or drink containing a plurality of types of frozen products for liquid food or drink.

Background Art

[0002] A food called a smoothie is known as one of the foods that can easily ingest fruits and / or vegetables. Since a smoothie can be drunk in a short time without the need for chewing, it is a popular food among consumers of various ages from children to the elderly. As one type of smoothie, for example, a cup product called a frozen smoothie in which the smoothie in a cup is frozen as it is is known. Consumers can heat the cup product using a heating means such as a microwave oven to thaw the frozen smoothie in the cup and then drink the smoothie (see, for example, Patent Document 1).

[0003] In addition, as a smoothie having a form other than the above frozen smoothie, a product in which a block-shaped frozen product of fruits and / or vegetables and a block-shaped frozen product of a seasoning composition are enclosed in a cup is also known (see, for example, Patent Document 2). A consumer who has purchased the product can, for example, open the lid of the cup and set the cup in a dedicated machine at a store equipped with a dedicated machine for making smoothies, crush the plurality of types of block-shaped frozen products in the cup to make a smoothie, and drink it.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] The above-mentioned smoothie-like food that has been publicly known conventionally (hereinafter, sometimes referred to as "fluid food for drinking") is an excellent food in that it can be more easily consumed compared to, for example, making a fluid food for drinking at home by cutting fruits and / or vegetables and putting the cut pieces into a mixer to crush them. However, among consumers, there are also voices calling for further improvement. The first improvement point is to surely make a cold smoothie-like food. When heating a frozen smoothie-like food in a microwave oven or the like, if the conditions such as the heating time and temperature are incorrect, a smoothie-like food in a slightly warmed state, either partially or entirely, will be produced. When making a smoothie-like food by crushing a block-shaped frozen product with a dedicated machine, the problem of producing a warmed smoothie-like food can be solved.

[0006] However, the inventors have found a second improvement point in the process of manufacturing and delivering a cup product enclosing a plurality of types of block-shaped frozen products. During the distribution process of the cup product, the block-shaped frozen product of the flavoring composition may slightly thaw and liquefy, and then refreeze. When such a situation occurs, the flavoring composition refreezes at the bottom of the cup product placed in the icebox in the store and becomes a lump, deteriorating the appearance as a product. In addition, when crushing various block-shaped frozen products using a dedicated machine, there is a risk of not being able to sufficiently crush the refrozen product accumulated at the bottom of the cup, leading to a decrease in both the texture and taste of the smoothie-like food.

[0007] The present invention has been completed in consideration of the above improvement points, and an object thereof is to provide a method for manufacturing a kit for a fluid food for drinking that can easily make a cold fluid food for drinking and can enhance both the appearance as a product and the texture and taste of the fluid food for drinking.

Means for Solving the Problems

[0008] In order to achieve the above object, the present inventors focused on the manufacturing process of the block-shaped frozen product of the seasoning composition. As a result, in the manufacturing process of the block-shaped frozen product, by performing a step of freezing the seasoning composition to a relatively low hardness, cutting it, and forming it, and a step of directly freezing the cut and good-looking formed product to a high hardness, the inventors obtained the finding that the above object can be achieved, and thus completed the present invention. Specific means are as follows.

[0009] (1) A method for manufacturing a kit for fluid food and drink according to an embodiment for achieving the above object is a method for manufacturing a kit that includes a plurality of frozen products for fluid food and drink, including at least one of frozen fruits and frozen vegetables and a frozen block-shaped formed body obtained by freezing a seasoning composition, in a cup, a cooling step of cooling the liquid seasoning composition at a first temperature in a refrigeration device, a forming step of forming the seasoning composition, which has become sherbet-like with a mixture of solid and liquid after the cooling step, in a forming device, a cutting step of cutting the formed body obtained in the forming step into a block shape with a cutter, a freezing step of freezing the block-shaped formed body obtained in the cutting step at a second temperature lower than the first temperature in a refrigeration device, an input step of putting at least one of the frozen fruits and frozen vegetables and the frozen block-shaped formed body that has undergone the freezing step into the cup, and includes. (2) In the method for manufacturing a kit for fluid food and drink according to another embodiment, preferably, the freezing step may be a step of increasing the hardness by spraying liquid nitrogen or a gas cooled with liquid nitrogen on the block-shaped formed body. (3) In the method for manufacturing a kit for fluid food and drink according to another embodiment, preferably, the refrigeration device includes a tunnel, and while moving the block-shaped formed body from the inlet to the outlet of the tunnel, liquid nitrogen or a gas cooled with liquid nitrogen is introduced into the tunnel to perform the freezing step. (4) In the method for manufacturing a fluid food or drink kit according to another embodiment, preferably, the cutting step may be a step of cutting the molded body obtained in the molding step into a cubic or rectangular parallelepiped shape. (5) In the method for manufacturing a fluid food or drink kit according to another embodiment, preferably, the molding step is a step of continuously molding the elongated rail-shaped molded body, and the cutting step may be a step of continuously cutting the elongated rail-shaped molded body. (6) In the method for manufacturing a fluid food or drink kit according to another embodiment, preferably, the molding device includes an intermittent extruder, and the molding step is a step of intermittently extruding the flavor composition in the form of sherbet or the elongated rail-shaped molded body toward the cutting position by the operation of the intermittent extruder, and the cutting step may be a step of cutting the molded body produced through the step of intermittently extruding. (7) In the method for manufacturing a fluid food or drink kit according to another embodiment, preferably, the Brix value of the flavor composition may be 16% or more and 22% or less. (8) In the method for manufacturing a fluid food or drink kit according to another embodiment, preferably, the flavor composition may contain honey.

Advantages of the Invention

[0010] According to the present invention, it is possible to provide a method for manufacturing a fluid food or drink kit that can easily produce a cold fluid food or drink and can enhance both the appearance as a product and the texture and taste of the fluid food or drink.

Brief Description of the Drawings

[0011]

Figure 1

Figure 2

Figure 3

Figure 4

Figure 5

Figure 6

Figure 7

Figure 8

Embodiments for Carrying Out the Invention

[0012] Next, embodiments of the present invention will be described with reference to the drawings. It should be noted that the embodiments described below do not limit the invention according to the claims, and not all of the various elements and combinations thereof described in the embodiments are essential for the solution means of the present invention.

[0013] 1. Kit for Fluid Food and Beverage FIG. 1 shows an external perspective view of a kit for fluid food and beverage.

[0014] The kit 1 for fluid food and beverage (hereinafter also simply referred to as "kit") in FIG. 1 includes at least one of frozen fruits and frozen vegetables (hereinafter also referred to as "frozen fruits, etc.") 12, 13, 14, and a frozen block-shaped molded body 11 obtained by freezing a composition for seasoning. The kit 1 is a kit that contains a plurality of types of frozen products for fluid food and beverage in a cup 2. The kit 1 is preferably a kit in which the frozen block-shaped molded body 11 is placed at the bottom in the cup 2 and the frozen fruits, etc. 12, 13, 14 are placed thereon. However, the state in the cup 2 may be a state in which a part of the frozen block-shaped molded body 11 and a part of the frozen fruits, etc. 12, 13, 14 are mixed with each other. Further, the kit 1 may also be a kit in which the frozen fruits, etc. 12, 13, 14 are placed at the bottom in the cup 2 and the frozen block-shaped molded body 11 is placed thereon.

[0015] Kit 1 is a product in a state before making a liquid food or drink (e.g., smoothie). Cup 2 is preferably a transparent container in which a plurality of types of frozen items can be visually recognized from outside the cup 2. A purchaser of Kit 1 or a store clerk at a store selling Kit 1 can set Kit 1 in equipment for making a liquid food or drink to make a liquid food or drink. Note that the purchaser of Kit 1 may make a liquid food or drink using equipment such as a mixer outside the store (e.g., at the purchaser's home).

[0016] (Frozen fruits, etc.) In this embodiment, the types of frozen fruits, etc. 12, 13, 14 are three types. However, the types of frozen fruits, etc. 12, 13, 14 may be one type, two types, or four or more types. There are no restrictions on the types of fruits and vegetables to be frozen for the frozen fruits, etc. 12, 13, 14. Examples of the frozen fruits among the frozen fruits, etc. 12, 13, 14 include frozen items of pineapple, lemon, banana, strawberry, mango, papaya, pomelo, grapefruit, peach, apple, kiwi, blueberry, cranberry, raspberry, blackberry, guava, passion fruit, dragon fruit, lychee, orange (including tangerine), acerola, pear, grape, watermelon, apricot, plum, melon, prune, seakwasha, lime and / or cherry.

[0017] Also, examples of the frozen vegetables among the frozen fruits, etc. 12, 13, 14 include frozen items of carrot, bitter melon, cucumber, broccoli, cauliflower, komatsuna, kale, moringa, cabbage, lettuce, Chinese cabbage, spinach, asparagus, celery, Chinese mustard, shungiku, chives, Japanese parsley, parsley, leek, burdock, onion, bamboo shoot, lotus root, turnip, daikon radish, rakkyo, garlic, ginger, potato, sweet potato, taro, tomato, eggplant, pumpkin, bell pepper, winter melon, okra, edamame, green bean, yardlong bean, broad bean and / or corn.

[0018] As for the frozen fruits, etc. 12, 13, 14, those with a higher sugar content are preferred. Specifically, the Brix value of the frozen fruits, etc. 12, 13, 14 is preferably 12% or more and 26% or less, more preferably 16% or more and 26% or less, still more preferably 18% or more and 26% or less. The Brix value refers to the concentration (%) of sucrose expressed by measuring the refractive index.

[0019] Regarding the size of the frozen fruits, etc. 12, 13, 14, there is no restriction as long as they can fit into the cup 2. If an example of the size of the frozen fruits, etc. 12, 13, 14 is given, the size is preferably the diameter in terms of spherical conversion, 3 mm or more and 50 mm or less, more preferably 5 mm or more and 40 mm or less, still more preferably 10 mm or more and 35 mm or less. Here, the "diameter in terms of spherical conversion" refers to the diameter of a sphere assumed to have the same volume as the individual volume of one frozen fruit, etc. 12, 13, 14.

[0020] The temperature for storing the frozen fruits, etc. 12, 13, 14 frozen until they are put into the cup 2 is preferably -25°C or more and -10°C or less, more preferably -22°C or more and -15°C or less.

[0021] (Composition for seasoning) The composition for seasoning, which is the object of the frozen block-shaped molded body 11, is for adjusting the taste and / or aroma of fluid foods and beverages. The composition for seasoning contains, for example, liquid substances of fruits and / or vegetables, natural or artificial saccharides, milk components, materials derived from beans, acid components, flavors, etc.

[0022] The liquid of fruits and / or vegetables is preferably a liquid or extract of fruits and / or vegetables in the range of the frozen fruits, etc. 12, 13, 14 exemplified above. The liquid of fruits and / or vegetables in the seasoning composition may be exactly the same type of liquid as the fruits and / or vegetables in the range of the frozen fruits, etc. 12, 13, 14, but is preferably a type of liquid that is at least partially different from the fruits and / or vegetables in the range of the frozen fruits, etc. 12, 13, 14. For example, if the frozen fruits, etc. 12, 13, 14 are three types of frozen products, namely banana, pineapple, and strawberry, it is preferable that the fruit and / or vegetable in the seasoning composition is only strawberry.

[0023] Natural or artificial sugars are broadly classified into carbohydrate-based sweeteners and non-carbohydrate-based sweeteners. There are no particular limitations on the carbohydrate-based sweeteners, but examples include one or more of honey, oligosaccharides, sucrose, sucrose, lactose, fructose, glucose, maltose, starch syrup, reduced starch syrup, isomerized sugar, fructose glucose liquid sugar, mannitol, maltitol, xylitol, palatinose, erythritol, lactitol, and sorbitol. There are no particular limitations on the non-carbohydrate-based sweeteners, but examples include one or more of aspartame, sucralose, acesulfame potassium, advantame, neotame, stevia, thaumatin, saccharin, saccharin salts, monellin, licorice, Monk fruit, glycyrrhizin, glycyrrhizinate, and dihydrochalcones.

[0024] Examples of the milk components include raw milk, skim milk powder, whole milk powder, concentrated milk, skim concentrated milk, and processed dairy products derived from raw milk. Examples of the processed dairy products include yogurt, lactobacillus beverages, butter, and cheese.

[0025] Examples of the bean-derived material include soybeans, adzuki beans, dainagon beans, cowpeas, red kidney beans, daifuku beans, tebo beans, tiger beans, quail beans, adzuki beans, peas, broad beans, chickpeas, lentils and / or peanuts, whether in solid (powder) or liquid form. The bean-derived material is preferably soy milk or soybean flour.

[0026] Examples of the sour components include citric acid, sodium citrate, malic acid, succinic acid, ascorbic acid, tartaric acid, gluconic acid, phosphoric acid, acetic acid, lactic acid, and the like.

[0027] Examples of the fragrances include, for example, natural fragrances such as mastic oil, parsley oil, anise oil, eucalyptus oil, wintergreen oil, cassia oil, menthol oil, spearmint oil, peppermint oil, lemon oil, coriander oil, orange oil, mandarin oil, lime oil, lavender oil, laurel oil, chamomile oil, cardamom oil, caraway oil, bay oil, lemongrass oil, pine needle oil, neroli oil, rose oil, jasmine oil, iris concrete, absolute peppermint, absolute rose, orange flower, citrus oil, mixed fruit oil, strawberry oil, cinnamon oil, clove oil, grape oil, etc., and single-component fragrances such as carvone, anethole, methyl salicylate, cinnamic aldehyde, linalool, linalyl acetate, limonene, menthone, menthyl acetate, pinene, octyl aldehyde, citral, pregeone, carvyl acetate, anisaldehyde, ethyl acetate, ethyl butyrate, allyl cyclohexanepropionate, methyl anthranilate, ethyl methyl anthranilate, vanillin, undecalactone, hexanal, ethynol alcohol, propyl alcohol, butanol, isoamyl alcohol, hexenol, dimethyl sulfide, cyclotene, furfural, trimethylpyrazine, ethyl lactate, ethyl thioacetate, etc.

[0028] As components other than the above in the flavor composition, the following components may be included. Examples of the components include various vitamins such as vitamin A and vitamin C, various mineral components such as magnesium and calcium, various proteins such as collagen, and various amino sugars such as glucosamine.

[0029] The Brix value of the flavoring composition is a value that enables the production of a liquid food or drink without extremely reducing the sweetness of frozen fruits, etc. such as 12, 13, 14, and without making it sweeter than necessary. Preferably, it is 16% or more and 22% or less, more preferably 17% or more and 21% or less, and even more preferably 18% or more and 20% or less.

[0030] (Frozen block-shaped molded body of the flavoring composition) The frozen block-shaped molded body 11 is a frozen product obtained by molding the flavoring composition into a block shape. The shape of the frozen block-shaped molded body 11 is preferably a cube or a rectangular parallelepiped, but may also be a regular tetrahedron, a regular dodecahedron, etc. In this embodiment, a cube or a rectangular parallelepiped is not limited to a mathematically exact cube or rectangular parallelepiped, but is a polyhedron distinguishable from a sphere or an egg shape, and is broadly interpreted as a hexahedron having three sets of planes that appear to be substantially parallel to each other. As long as the frozen block-shaped molded body 11 fits into the cup 2, there is no restriction on the size of the frozen block-shaped molded body 11. For example, the length of one side of the cube or the length of the shorter side of the rectangular parallelepiped constituting the frozen block-shaped molded body 11 is preferably 8 mm or more and 20 mm or less, more preferably 10 mm or more and 16 mm or less, and even more preferably 11 mm or more and 15 mm or less.

[0031] The frozen block-shaped molded body 11 is completed by being cooled in multiple stages, for example, two stages. The first cooling is performed to place the flavoring composition in a liquid state at a first temperature and make it into a sherbet state (a state in which solids and liquids are mixed). The first temperature is preferably -8°C or more and -1°C or less, more preferably -4°C or more and -1.5°C or less. The final cooling is performed to place the block-shaped molded body cut after molding at a second temperature (a temperature lower than the first temperature) to make it a frozen block-shaped molded body 11 with higher hardness in a frozen state. The second temperature is preferably -100°C or more and -60°C or less, more preferably -90°C or more and -70°C or less.

[0032] (Mass ratio of frozen fruits, etc. and the frozen block-shaped molded body) Frozen fruits, etc. 12, 13, 14: The mass ratio of the frozen block-shaped formed body 11 is preferably 100:10 to 100, more preferably 100:20 to 60, and even more preferably 100:30 to 50.

[0033] 2. Manufacturing method of the fluid food and drink kit Figure 2 shows the flow of the main steps of the manufacturing method of the fluid food and drink kit according to an embodiment.

[0034] In the manufacturing method of the fluid food and drink kit according to an embodiment, each step proceeds in the order of the manufacturing step (S110) of the seasoning composition, the cooling step (S120), the forming step (S130), the cutting step (S140), the freezing step (S150), and the charging step (S160).

[0035] (1) Manufacturing step (S110) of the seasoning composition This step is a step of manufacturing a seasoning composition by mixing a plurality of seasoning materials. In this step, for example, a liquid substance of fruits and / or vegetables, natural or artificial sugars, milk components, soy-derived materials, acid components, flavors, etc. are mixed, and pH adjustment, heating or cooling is performed as necessary to manufacture a seasoning composition. The Brix value of the seasoning composition is preferably 16% or more and 22% or less. Also, the seasoning composition preferably contains honey. This step may be a step of manually mixing in addition to the step performed using the mixing device described later.

[0036] (2) Cooling step (S120) This step is a step of cooling the liquid seasoning composition at a first temperature in a refrigeration device. The first temperature is, as described above, a temperature suitable for making the seasoning composition into a sherbet state. When performing this step, the seasoning composition that has undergone the manufacturing step (S110) of the seasoning composition may be automatically sent into the refrigeration device by a liquid feed pump or the like, or the seasoning composition may be manually transported to the refrigeration device.

[0037] (3) Forming step (S130) This step is a step of shaping the flavor composition that has passed through the cooling step and in which solids and liquids are mixed to form a sherbet-like state, within a shaping device. When executing this step, the sherbet-like flavor composition may be automatically sent to the shaping device by a pump or the like, or the sherbet-like flavor composition may be manually carried to the shaping device.

[0038] (4) Cutting step (S140) This step is a step of cutting the shaped body obtained in the shaping step into a block shape using a cutter. The cutting step is preferably a step of cutting the shaped body obtained in the shaping step into a cube or rectangular parallelepiped shape. Since the shaped body obtained in the shaping step is in a state before freezing, it is relatively soft and can be easily cut.

[0039] (5) Freezing step (S150) This step is a step of freezing the block-shaped shaped body obtained in the cutting step at a second temperature lower than the first temperature within a freezing device. As described above, the second temperature is a temperature suitable for freezing the block-shaped shaped body into a frozen block-shaped shaped body 11 with higher hardness. The freezing step is preferably a step of spraying liquid nitrogen or a gas cooled by liquid nitrogen onto the block-shaped shaped body to increase the hardness. Also, the freezing device may be provided with a tunnel. In that case, while moving the block-shaped shaped body from the entrance to the exit of the tunnel, liquid nitrogen or a gas cooled by liquid nitrogen may be introduced into the tunnel to perform the freezing step. The frozen block-shaped shaped body 11 that has undergone this step is preferably frozen at an extremely low temperature using liquid nitrogen or the like. For this reason, for example, even if kit 1 is left for a short time (for example, 1 to 3 minutes) at a temperature near room temperature (20 to 25°C), the frozen block-shaped shaped body 11 can maintain its shape. When executing this step, the block-shaped shaped body may be automatically transported to the freezing device by a transport device, or the block-shaped shaped body may be manually carried to the freezing device.

[0040] (6) Loading step (S160) This step is to put frozen fruits 12, 13, 14, etc. and the frozen block-shaped molded body 11 that has gone through the freezing process into the cup 2. This step may be carried out by using dedicated equipment or manually.

[0041] In addition, the molding step (S130) and the cutting step (S140) may be the following respective steps. That is, the molding step may be a step of continuously molding an elongated rail-shaped molded body, and the cutting step may be a step of continuously cutting the elongated rail-shaped molded body. Also, the molding device may be equipped with an intermittent extruder, and the molding step may be a step of intermittently extruding the sherbet-like flavor composition or the elongated rail-shaped molded body toward the cutting position by the operation of the intermittent extruder. In that case, the cutting step may be a step of cutting the molded body produced through the step of intermittently extruding.

[0042] Next, an example of a specific method for manufacturing the frozen block-shaped molded body will be described.

[0043] FIG. 3 shows an outline of a system for manufacturing the frozen block-shaped molded body in the kit of FIG. 1.

[0044] The system 20 shown in FIG. 3 includes a mixing device 30, a refrigeration device 40, a molding device 50, and a freezing device 60. The freezing device 60 is connected to a tank 70 for storing liquid nitrogen.

[0045] The mixing device 30 is a device for putting and mixing a plurality of types of raw materials M contained in the flavor composition. The manufacturing step (S110) of the aforementioned flavor composition is carried out using the mixing device 30.

[0046] The refrigeration device 40 is preferably connected by a mixing device 30 and a pipe 35. The pipe 35 preferably includes a valve 36 and a pump 37 for liquid delivery in its path. With such a configuration, the flavoring composition can be easily sent from the mixing device 30 to the refrigeration device 40 using the pump 37 (arrow F1). The refrigeration device 40 is a device for making the liquid flavoring composition into a sherbet state at a first temperature. The aforementioned cooling step (S120) is performed using the refrigeration device 40.

[0047] The molding device 50 is preferably connected by a refrigeration device 40 and a pipe 45. The pipe 45 preferably includes a valve 46 and a pump 47 for sending the sherbet-like solid-liquid mixture in its path. With such a configuration, the flavoring composition in the sherbet state can be easily sent from the refrigeration device 40 to the molding device 50 using the pump 47 (arrow F2). The molding device 50 is a device for performing a molding step (S130) of molding the flavoring composition in the sherbet state and a cutting step (S140) of cutting the molded body obtained in the molding step into a block shape.

[0048] The molding device 50 includes a cutting device 51 for executing the cutting step (S140). The molding device 50 also stores the flavoring composition in the sherbet state via the refrigeration device 40 and can distribute it to a plurality of first distribution parts 52, a plurality of tubes 53 for sending the flavoring composition in the sherbet state distributed from the first distribution part 52, a second distribution part 54 that can further distribute the flavoring composition in the sherbet state received through each tube 53 to a plurality of parts, a plurality of tubes 55 for sending the flavoring composition in the sherbet state distributed from the second distribution part 54, an intermittent extruder 56 for intermittently sending the flavoring composition in the sherbet state flowing through each tube 55, and a cylindrical part 57 capable of molding the flavoring composition in the sherbet state. The molded body 11a sent from the cylindrical part 57 (arrow F3) is cut into a block shape by the operation of the cutting device 51 (arrow C).

[0049] System 20 preferably includes a belt drive device 80 from the molding device 50 to the refrigeration device 60. The belt drive device 80 has a function of placing the block-shaped molded body 11b on a driven belt and transporting it to the refrigeration device 60 (arrow F4).

[0050] The refrigeration device 60 is connected by a tank 70 and a pipe 65. The pipe 65 preferably includes a valve 66 and a pump 67 for sending liquid nitrogen in its path. The liquid nitrogen in the tank 70 can be supplied into the refrigeration device 60 through the pipe 65 (arrow N1). The refrigeration device 60 preferably includes a tunnel 68 that opens in the direction of the driven belt. While the block-shaped molded body 11b moves from the inlet to the outlet of the tunnel 68 (arrow F5), it is frozen by the liquid nitrogen supplied into the tunnel 68 (arrow N2) and becomes a frozen block-shaped molded body 11 with higher hardness and difficult to thaw easily. The molding process (S140) and the cutting process (S140) using the molding device 50 will be described in detail below.

[0051] FIG. 4 shows in more detail a part of the structure of the molding device in FIG. 3.

[0052] The first distribution unit 52 is a container provided with a stirrer 521. The first distribution unit 52 is connected to, for example, three tubes 53. By the rotation of the stirring blades 523 connected to the shaft of the motor 522 of the stirrer 521 (arrow R1), the sherbet-like flavor composition that has entered the tank of the first distribution unit 52 is forcibly distributed and transported to the three tubes 53 (arrow f0).

[0053] The second distribution unit 54 is a container provided with a stirrer 541. The second distribution unit 54 is each connected to, for example, four tubes 55. By the rotation of the stirring blades 543 connected to the shaft of the motor 542 of the stirrer 541 (arrow R2), the sherbet-like flavor composition that has entered the tank of the second distribution unit 54 is forcibly distributed and transported to the four tubes 55 (arrow f1).

[0054] A total of 12 tubes 55 are each connected to an intermittent extruder 56. The intermittent extruder 56 is not particularly restricted as long as it is a device capable of performing an extrusion operation intermittently, that is, driving and extruding at predetermined intervals (for example, every 0.1 second). Examples of the intermittent extruder 56 include a rotary valve capable of intermittently feeding the contents by the rotational operation of internal blades, or an air valve capable of intermittently feeding the contents by the supply of intermittent air pressure. The sherbet-like seasoning composition that has passed through the intermittent extruder 56 enters the cylindrical portion 57 and is formed therein.

[0055] FIG. 5 schematically shows the situation where the molded body comes out of the cylindrical portion of FIG. 3.

[0056] The molding device 50 includes a total of 12 cylindrical portions 57. Each cylindrical portion 57 is connected to one tube 55. The sherbet-like seasoning composition sent from each tube 55 via the intermittent extruder 56 enters the cylindrical portion 57 (arrow f1). The cylindrical portion 57 is configured by connecting a first cylindrical portion 571, a second cylindrical portion 572, and a third cylindrical portion 573 from the upstream side for sending the seasoning composition to the downstream side. The third cylindrical portion 573 is the cylinder with the smallest opening area located on the outlet side of the molded body 11a. The third cylindrical portion 573 has a rectangular tube shape capable of forming an elongated molded body 11a having a square or rectangular opening surface. The opening area of the first cylindrical portion 571 is larger than the opening area of the third cylindrical portion 573. The second cylindrical portion 572 has a shape that narrows from the first cylindrical portion 571 toward the third cylindrical portion 573. For this reason, the sherbet-like seasoning composition is pressed and solidified into the molded body 11a while passing from the first cylindrical portion 571 through the second cylindrical portion 572 (arrow f2) and reaching the third cylindrical portion 573, and then comes out from the third cylindrical portion 573 (arrow F3).

[0057] In this embodiment, the molded body 11a is an elongated rail-shaped molded body that is intermittently extruded from the third cylindrical portion 573. As a modification, the molded body 11a may come out continuously, that is, non-intermittently, from the third cylindrical portion 573. In that case, the molding device 50 does not need to include the intermittent extruder 56. Further, as another modification, the intermittent extruder 56 may be provided in the path of the cylindrical portion 57, for example, in the path of the third cylindrical portion 573 or in the path of the second cylindrical portion 572. In that case, the intermittent extruder 56 will intermittently extrude the molded body 11a instead of the sherbet-like flavor composition.

[0058] FIG. 6 shows a situation as seen from the downstream side of the molded body before and after cutting the molded body using the cutting device of FIG. 3. In FIG. 6, the cylindrical portion 57 is omitted.

[0059] The cutting device 51 preferably includes a thin linear cutter 511, a support 512, and a drive device 513. The cutter 511 is fixed to the support 512. The support 512 is connected to a drive device 513 that can drive it vertically. The cutter 511 preferably has a length that can cut a total of 12 molded bodies 11a coming out of the cylindrical portion 57 at once in an aligned state.

[0060] Before cutting the molded body 11a, as shown in FIG. 6(6A), the drive device 513 positions the cutter 511 upward (arrow C1). When cutting the molded body 11a, as shown in FIG. 6(6B), the drive device 513 lowers the cutter 511 to cut a total of 12 molded bodies 11a at once. As a result, 12 block-shaped molded bodies 11b are formed at once.

[0061] FIG. 7 shows a plan view of the state in which the block-shaped molded body cut using the cutting device of FIG. 6 is sent from the molding device to the freezing device.

[0062] As shown in Fig. 7, the cutting device 51 moves up and down at predetermined intervals to cut the molded body 11a that intermittently or continuously comes out from the third cylindrical portion 573. For this reason, the block-shaped molded bodies 11b are conveyed to the tunnel 68 of the freezing device 60 in a state aligned in 12 rows × A lines (A: an integer of 1 or more) and are subjected to a freezing process with liquid nitrogen.

[0063] Fig. 8 shows the situation of freezing the block-shaped molded body using the freezing device of Fig. 3 from the downstream side of the block-shaped molded body.

[0064] The freezing device 60 can blow the liquid nitrogen (arrow N1) sent through the pipe 65 from the inner wall of the tunnel 68 to the inside (arrow N2). The block-shaped molded body 11b is sprayed with liquid nitrogen on the belt of the belt driving device 80 to become a frozen block-shaped molded body 11 with higher hardness. In addition to directly spraying liquid nitrogen on the block-shaped molded body 11b, a gas cooled by liquid nitrogen (for example, air) may be sprayed. Further, the liquid nitrogen or the gas cooled by liquid nitrogen may be supplied to the inside of the tunnel 68 from only above the tunnel 68, or from the upper, left, and right three directions, or from the upper, lower, left, and right four directions of the tunnel 68.

[0065] 3. Other Forms The present invention is not limited to the above-described embodiments and can be implemented with various modifications.

[0066] For example, in the above-described embodiment, the molding process (S130) and the cutting process (S140) are performed in the molding apparatus 50. However, the cutting process (S140) may be performed by a dedicated apparatus other than the molding apparatus 50. Further, the system 20 is connected to all of the mixing apparatus 30, the refrigerating apparatus 40, the molding apparatus 50, and the freezing apparatus 60. However, it is not necessary to connect some of these apparatuses 30, 40, 50, 60 with piping or the like. For example, after producing the seasoning composition by the mixing apparatus 30 without providing the piping 35 in the system 20, the seasoning composition may be manually transported to the refrigerating apparatus 40. Further, without providing the piping 45 in the system 20, the seasoning composition cooled by the refrigerating apparatus 40 may be manually transported to the molding apparatus 50.

[0067] In the molding apparatus 50, the sherbet-like seasoning composition may be distributed from only the first distribution unit 52 to a total of 12 tubes 55 without providing the second distribution unit 54. Further, in the above-described embodiment, the molding apparatus 50 has a structure in which the sherbet-like seasoning composition is divided and sent from the first distribution unit 52 to three tubes 53 and from the second distribution unit 54 connected to each tube 53 to four tubes 55 respectively. As a result, the sherbet-like seasoning composition is sent from a total of 12 tubes 55 to 12 cylindrical portions 57. However, the number of tubes 55 and the number of cylindrical portions 57 are not limited to 12. The molding apparatus 50 may include 1 to 11 or 13 or more tubes 55 and cylindrical portions 57. Further, the cylindrical portion 57 may have a structure in which the second cylindrical portion 572 is not provided and the first cylindrical portion 571 and the third cylindrical portion 573 are directly connected. Further, as another modification, the cylindrical portion 57 may not include the first cylindrical portion 571, and the second cylindrical portion 572 and the third cylindrical portion 573 may be directly connected, or only the third cylindrical portion 573 may be provided.

Industrial Applicability

[0068] The present invention can be used for fluid foods and beverages, such as smoothies.

Explanation of Signs

[0069] 1... Kit (kit for liquid food and drink), 2... Cup, 11... Frozen block-shaped formed body, 11a... Formed body, 11b... Block-shaped formed body, 12, 13, 14... Frozen fruits etc. (at least one of frozen fruits and frozen vegetables), 40... Refrigeration device, 50... Forming device, 56... Intermittent extruder (for example, rotary valve, air valve), 60... Freezing device, 68... Tunnel, 511... Cutter.

Claims

1. A method for manufacturing a kit that includes a cup containing a plurality of frozen products for fluid food and drink, including at least one of frozen fruits and frozen vegetables and a frozen block-shaped molded body obtained by freezing a seasoning composition, comprising: a cooling step of cooling the liquid seasoning composition at a first temperature in a refrigeration device; a molding step of molding the seasoning composition that has become sherbet-like with a mixture of solid and liquid after the cooling step in a molding device; a cutting step of cutting the molded body obtained in the molding step into a block shape with a cutter; a freezing step of freezing the block-shaped molded body obtained in the cutting step at a second temperature lower than the first temperature in a refrigeration device; a loading step of putting at least one of the frozen fruits and frozen vegetables and the frozen block-shaped molded body that has undergone the freezing step into the cup; comprising: the second temperature is in the range of -100°C or higher and -60°C or lower; the loading step is a step of first putting the frozen block-shaped molded body into the cup, and then putting at least one of the frozen fruits and frozen vegetables on the frozen block-shaped molded body; After the cooling step, the sherbet-like seasoning composition is guided to a first distribution unit, and after being forcibly distributed and transported to a plurality of tubes connected to the first distribution unit by stirring with a stirrer in the first distribution unit, the molding step is performed. A method for manufacturing a kit for fluid food and drink, characterized in that.

2. The method for manufacturing a kit for fluid food and drink according to claim 1, wherein the sherbet-like seasoning composition distributed and transported to the plurality of tubes from the first distribution unit is respectively guided to a second distribution unit, and after being forcibly distributed and transported to a plurality of tubes connected to the second distribution unit by stirring with a stirrer in the second distribution unit, the molding step is performed.

3. The method for manufacturing a kit for fluid food and drink according to claim 1 or 2, wherein the freezing step is a step of increasing the hardness by spraying liquid nitrogen or a gas cooled with liquid nitrogen on the block-shaped molded body.

4. The refrigeration device is provided with a tunnel, The method for manufacturing a kit for fluid food and drink according to claim 3, wherein while the block-shaped molded body is moved from the inlet to the outlet of the tunnel, liquid nitrogen or a gas cooled with liquid nitrogen is introduced into the tunnel to perform the freezing step.

5. The manufacturing method of the kit for liquid food and drink according to claim 1 or 2, wherein the cutting step is a step of cutting the molded body obtained in the molding step into a cubic or rectangular parallelepiped shape.

6. The molding step is a step of continuously molding the elongated rail-shaped molded body, The manufacturing method of the kit for liquid food and drink according to claim 1 or 2, wherein the cutting step is a step of continuously cutting the elongated rail-shaped molded body.

7. The molding device includes an intermittent extruder, The molding step is a step of intermittently extruding the flavor composition in the form of sherbet or the elongated rail-shaped molded body toward the cutting position by the operation of the intermittent extruder, The manufacturing method of the kit for liquid food and drink according to claim 1 or 2, wherein the cutting step is a step of cutting the molded body produced through the step of intermittently extruding.

8. The manufacturing method of the kit for liquid food and drink according to claim 1 or 2, wherein the Brix value of the flavor composition is 16% or more and 22% or less.

9. The manufacturing method of the kit for liquid food and drink according to claim 8, wherein the flavor composition contains honey.

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