Set of frozen desserts that do not require alignment for frying pans and hot plates (baking and cooking)

Abstract

Provided is an alignment-free frozen snack set for a frying pan / hot plate (baking cooking) that can respond to the voices of consumers who want to arrange and cook beautifully and make it easy to handle snacks during cooking. 【Solution means】A group of snacks in which the baking surface is directly placed on the lower side during heating, and at least the ears 0112 of different frozen dumplings 0110 are pinched and lifted so that the plurality of frozen dumplings 0110 do not fall apart, and the vicinity of the baking surface between the plurality of frozen dumplings 0110 is connected with a frozen batter liquid 0120, and a tray 0100 for storing the group of snacks with the baking surface facing down.

Description

Technical Field

[0001] The present invention relates to a confectionery set having a confectionery group composed of a plurality of confectioneries, and particularly to a non-aligning frozen confectionery set for a frying pan / hot plate (baking cooking).

Background Art

[0002] The above-mentioned confectioneries, for example, dumplings are widely accepted by consumers and are popular foods both at home and in eating out. Regarding such dumplings, there is a voice from consumers who want to neatly arrange a plurality of dumplings (confectionery group) on a cooking utensil, for example, arrange them in a disk shape for cooking. And there is a voice from consumers who want to directly transfer the dumplings (confectionery group) arranged and cooked on the cooking utensil to a tableware such as a plate as they are.

[0003] Conventionally, as a confectionery group that can respond to such voices of consumers, for example, there is a frozen filled food described in Patent Document 1. The frozen filled food described in this Patent Document 1 has a shape suitable for arranging in a disk shape when arranging a plurality of them, and this frozen filled food is commercially available as a confectionery group stored in a disk shape with the baking surface (baked surface) facing up on a circular tray. In this confectionery group, at the time of cooking, a frying pan is placed on a tray storing a plurality of frozen filled foods, and the two are turned over together so that each baking surface is in contact with the bottom surface of the frying pan while the plurality of frozen filled foods are arranged in a disk shape, and then transferred to the frying pan. Thus, in the above-mentioned plurality of frozen filled foods (confectionery group), since they can be transferred to the frying pan while arranged in a disk shape, it is possible to respond to the voice of consumers who want to cook them neatly arranged.

[0004] However, in the above-mentioned plurality of frozen filled foods, since it takes an extra step of turning over the tray and the frying pan together, when the consumer is weak, it is necessary to take out the plurality of frozen filled foods from the tray one by one and arrange them on the frying pan while turning them over. In addition, when cooking using a griddle instead of a frying pan, since the griddle cannot be covered on the tray, in this case as well, it is necessary to take out the plurality of frozen filled foods from the tray one by one and arrange them on the griddle while turning them over. That is, in the above-mentioned plurality of frozen filled foods, when the consumer is weak or when cooking using a griddle, there is a drawback that the handling during cooking becomes rather difficult.

[0005] Conventionally, as something similar to the above-mentioned confectionery group, that is, a confectionery group in which a plurality of confectioneries are stored in a tray, for example, there are frozen dumplings in a tray described in Patent Document 2. The frozen dumplings in a tray described in this Patent Document 2 include a tray, dumplings which are a plurality of confectioneries stored in this tray, and a connecting material having at least water and cereal flour. The plurality of dumplings are arranged on the bottom surface of the tray such that the surface to be grilled is on the bottom surface side of the tray. And in this frozen dumplings in a tray, after filling the connecting material over the entire bottom surface of the tray so as to surround the sides of the plurality of dumplings, the connecting material is frozen together with the plurality of dumplings, thereby connecting and fixing the plurality of dumplings to each other on the bottom surface of the tray.

[0006] The frozen dumplings in a tray having such a configuration are originally intended to prevent the plurality of frozen dumplings from falling apart on the tray during transportation or handling in a store, etc. However, during cooking, by cutting out the necessary number of dumplings from the dumplings connected to each other, the necessary number of dumplings can be transferred from the tray to the frying pan at once. Therefore, it becomes easier to handle compared to taking them out from the tray one by one and arranging them on the frying pan while turning them over.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Patent Document 2

SUMMARY OF THE INVENTION

PROBLEMS TO BE SOLVED BY THE INVENTION

[0008] However, although Patent Document 2 described above states that by cutting out a required number of dumplings from dumplings connected to each other, the required number of dumplings can be transferred from a tray to a frying pan at once, it does not mention picking up dumplings and transferring three or more dumplings to a frying pan integrally. Judging from the content described in paragraph number 0063 of Patent Document 2, it can be considered that the inventor related to Patent Document 2 assumed that when transferring dumplings to a frying pan or the like, a cutting line is made between the dumplings with a spatula-like cooking tool, and a group of dumplings cut on the tray in this way is placed on the spatula-like cooking tool and transferred to a frying pan or the like. The mechanical strength of the connecting material that does not come apart within the tray or on the spatula-like cooking tool and the mechanical strength of the connecting material that does not come apart as a whole when, for example, picking up the dumplings at both ends of three or more dumplings are such that the latter needs to be higher in mechanical strength than the former.

[0009] The present invention has been made to solve the above-described conventional problems, and while responding to the voices of consumers who want to cook neatly arranged, it aims to provide an alignment-free frozen snack set for a frying pan / hot plate (baking cooking) that enables easy handling of snack groups during cooking.

MEANS FOR SOLVING THE PROBLEMS

[0010] To solve the above problems, as a first invention, there is provided an alignment-free frozen snack set for a frying pan / hot plate (baking cooking), which comprises a group of snacks having a baking surface disposed on the lower side during heating, and the vicinity of the baking surface between a plurality of snacks is connected with a frozen batter liquid with a strength such that the plurality of snacks do not come apart by picking up at least the upper sides of different snacks, and a tray for storing the group of snacks with the baking surface on the lower side (corresponding to claim 1).

[0011] Also, as a second invention, there is provided a set of frozen snacks that do not require alignment for a frying pan / hot plate (baking cooking), in which a plurality of snacks constituting the snack group are arranged approximately symmetrically. (Corresponding to claim 2)

[0012] Furthermore, as a third invention, there is provided a set of frozen snacks that do not require alignment for a frying pan / hot plate (baking cooking), in which a plurality of snacks constituting the snack group are arranged in a row. (Corresponding to claim 3)

[0013] Furthermore, as a fourth invention, there is provided a set of frozen snacks that do not require alignment for a frying pan / hot plate (baking cooking), in which a movement prevention part is provided on the tray so that the snack group is difficult to move on the tray. (Corresponding to claim 4)

[0014] Furthermore, as a fifth invention, there is provided a set of frozen snacks that do not require alignment for a frying pan / hot plate (baking cooking), in which at least a part of the frozen batter liquid is arranged so as to wrap around at least a part of the side surface of the movement prevention part. (Corresponding to claim 5)

[0015] Furthermore, as a sixth invention, there is provided a set of frozen snacks that do not require alignment for a frying pan / hot plate (baking cooking), which has a packaging that wraps the tray, and this packaging is made of a material that allows at least a part of the stored snack group to be visually recognized from above. (Corresponding to claim 6)

Advantages of the Invention

[0016] According to the set of frozen snacks that do not require alignment for a frying pan / hot plate (baking cooking) according to the present invention, while responding to the demand of consumers who want to arrange the snack group neatly, for example, in a disc shape for cooking, it is hardly necessary to arrange the snack group on a frying pan or an iron plate during cooking, that is, it is possible to make the handling of the snack group during cooking easy, and a very excellent effect is brought about.

Brief Description of the Drawings

[0017]

Figure 1A

Figure 1B

Figure 1C

Figure 2

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Figure 3B

Figure 3C

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Figure 6

Figure 7A

Figure 7B

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Mode for Carrying Out the Invention

[0018] Hereinafter, embodiments of the present invention will be described with reference to the drawings. It should be noted that the present invention is not limited to these embodiments, and can be implemented in various forms without departing from the gist thereof. Among the following embodiments, Embodiment 1 is an example of Claims 1 and 2, Embodiment 2 corresponds to an example of Claims 4 and 5, Embodiment 3 corresponds to an example of Claim 3, and Embodiment 4 corresponds to an example of Claim 6. <Embodiment 1 Mainly corresponding to Claims 1 and 2>

[0019] <Embodiment 1 Freezing dessert set for frying pan / hot plate (baking cooking) without alignment required. Overview. Premise. Mainly corresponding to Claims 1 and 2>

[0020] The freezing dessert set for frying pan / hot plate (baking cooking) according to this embodiment stores a group of desserts composed of a plurality of frozen desserts in a tray such that their baking surfaces (either the baked surface or the surface to be baked, the same applies hereinafter) are located on the lower side. By connecting the vicinity of the baking surfaces between the plurality of frozen desserts in the dessert group with a frozen batter liquid, even if the desserts on the upper side are pinched and lifted, other desserts different from the pinched and lifted desserts will not become scattered. That is, the group of desserts stored in the tray can be integrally detached from the tray. In addition, in the freezing dessert set for frying pan / hot plate (baking cooking) according to this embodiment, a plurality of frozen desserts constituting the dessert group are connected in a state of being approximately point-symmetrically aligned in the tray. Here, "approximately point-symmetric" refers to, for example, a state in which a plurality of frozen desserts are aligned in a disk shape, but is not limited thereto. As described above, since the freezing dessert set for frying pan / hot plate (baking cooking) according to this embodiment is configured by connecting a plurality of frozen desserts with a frozen batter liquid, when cooking, it is premised on transferring them to a frying pan or a griddle within several minutes after taking them out of the freezer and before the frozen batter liquid melts out. In the following, the freezing dessert set for frying pan / hot plate (baking cooking) will be referred to as the "freezing dessert set without alignment required".

[0021] <Embodiment 1: No alignment required frozen dim sum set Explanation of "dim sum" Mainly corresponds to claims 1 and 2> "Dim sum" is a general term for food ingredients that are cooked and eaten in a frying pan, hot plate, or iron plate, and consists of a skin that forms an outer shell and ingredients that are contained within the skin. Examples of such "dim sum" include pan-fried dumplings and shumai, which have a seam where the skins are joined together, or so-called "ears," as well as xiaolongbao, Chinese buns, pork buns, and chive buns, which do not have "ears." In addition, it may be small baked spring rolls, spring pancakes (chun bing), scallion pancakes (tsun youping), youtiao (fried bread), baked radish pancakes (luo xiang daifeng), and raw fried buns (namayaki manju). For example, if the "dim sum" is fried dumplings, when the fried dumplings are placed in the tray with the frying surface facing down, the "ears" which are the seams where the skins join together will be facing up, and therefore it is preferable to "lift the dim sum" by pinching the "ears" which are the "top side of the dim sum." Here, "pinch" refers to the act of pinching a portion of a dim sum between one's fingers and lifting it up. Therefore, the action of pressing down on both sides of the center of the dim sum and grabbing it does not fall under the term "pinch" in this specification. Another advantage of the present invention is that it allows three or more dim sum to be pinched at both ends and moved as a unit.

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

[0023] The arrangement-free frozen dim sum set of this embodiment is composed of a plurality of frozen dumplings constituting a dim sum group, a tray for storing the plurality of frozen dumplings, and a frozen batter liquid for connecting the plurality of frozen dumplings. In this case, the plurality of frozen dumplings constituting the dim sum group are all stored in the tray with the baking surface, which is directly heated during cooking, facing down. <Embodiment 1: Non-aligning frozen dessert set - Dumplings (dessert), mainly corresponding to claims 1 and 2>

[0024] As described above, the frozen dumplings, which are a dessert, consist of the wrapper that forms the outer skin and the ingredients wrapped in this wrapper, and have ears which are the seams where the wrappers are joined together. When stored in a tray with the baking surface, which is directly heated during cooking as described above, facing downwards, the ears will be positioned on the upper side. <Embodiment 1: Non-aligning frozen dessert set - Wrapper of dumplings, mainly corresponding to claims 1 and 2>

[0025] As the wrapper, it preferably contains one or more of cereal flours such as wheat flour, rice flour, corn flour, barley flour, soybean flour, and adzuki bean flour, and contains sugars such as trehalose, oligosaccharide, deoxy sugar, uronic sugar, amino sugar, lactone, sucrose, lactose, and maltose in order to suppress the seepage of the liquid contained in the wrapper into the ingredients. In addition, it is preferable that it contains food oils and fats such as rapeseed oil, canola oil, soybean oil, salad oil, corn oil, sesame oil, linseed oil, and olive oil. Moreover, it is preferable to contain cereal-derived starches such as tapioca starch, rice starch, potato starch, pea starch, corn starch, sago starch, and processed tapioca starch. The wrapper is made by adding an appropriate amount of water to these materials. The thickness of the wrapper is desirably set to be from 0.5 mm to 1.0 mm, and more preferably from 0.7 mm to 0.8 mm. Also, the size of the wrapper is determined based on the size of the dumplings to be made, but it is preferably set to an average size (so-called regular size with a diameter of about 85 mm and a weight of about 7 g, and large size with a diameter of about 95 mm and a weight of about 9 g). <Embodiment 1: Non-aligning frozen dessert set - Ingredients of dumplings, mainly corresponding to claims 1 and 2>

[0026] On the one hand, the ingredients include one or more of pork, beef, chicken, duck, horse meat, venison, shrimp (including dried shrimp), crab, fish, cabbage, garlic, ginger, Japanese bunching onion, long onion, onion, cheese, curry powder, carrot, green pepper, chrysanthemum greens, pickles, Chinese cabbage, bamboo shoots, shiitake mushrooms, matsutake mushrooms, spinach, bean sprouts, potatoes, chorizo, and fruits, which are finely chopped. In addition to including one or more of cooked glutinous rice balls, gelatin, and agar, it also includes one or more of various powdered or granular spices. This ingredient is manufactured by appropriately selecting and combining the above materials with seasonings such as oyster sauce, soy sauce, salt, and sugar. It is preferable that the weight of the dumplings made by wrapping such ingredients with the above-mentioned skin is from 13 g to 23 g. <Embodiment 1 Alignment-Not-Required Frozen Dessert Set Tray Mainly Corresponding to Claims 1 and 2>

[0027] The tray is formed of a synthetic resin such as polypropylene or a pulp resin. When formed of a synthetic resin, polystyrene-based, PET-based, etc. may be used. In this embodiment, as shown in FIG. 1A, the tray 0100 includes a storage recess 0101 with a circular opening and a flange portion 0102 formed at the periphery of the opening of the storage recess 0101. As shown in FIG. 1B, a plurality (10 in this embodiment) of frozen dumplings 0110 can be arranged in a disk shape approximately symmetrically around the center CP of the storage recess 0101 in the storage recess 0101. Further, on the flange portion 0102, a cover (not shown), for example, a metal laminate film or a synthetic resin sheet, for covering the storage recess 0101 containing a plurality of frozen dumplings 0110 and sealing the inside is affixed as needed. In this embodiment, the ten frozen dumplings 0110 (snack group) arranged in a disk shape and stored in the storage recess 0101 of the tray 0100 are assumed to be cooked by heating in a relatively small frying pan with a bottom inner diameter of about 20 cm. Therefore, the outer diameter dimension of the snack group is approximately the same as the bottom inner diameter of the frying pan. That is, the inner diameter dimension of the storage recess 0101 with a circular opening of the tray 0100 is sized to be able to store the disk-shaped snack group with a slight margin, considering filling with the frozen batter liquid as described later. In addition, when the number of frozen dumplings to be stored increases and the outer diameter dimension of the snack group becomes larger, naturally, a tray 0100 having a storage recess 0101 of a size corresponding to this is adopted. <Embodiment 1 Non-aligning frozen snack set Frozen batter liquid Mainly corresponding to claims 1 and 2>

[0028] The frozen batter liquid contains water, cereal flours such as wheat flour and arrowroot powder, oil, and an emulsifier, and a well-known blending ratio can be used, for example, the water content is 60% to 90% by weight, the cereal flour content is 2% to 9% by weight, the oil content is 4% to 30% by weight, and the emulsifier content is 0.1% to 3% by weight. At this time, in order for the frozen batter liquid to spread well on a frying pan or an iron plate during cooking, it is preferable to use the unheated batter liquid. Also, the frozen batter liquid is not limited to the one having the above-described composition. As described later, a liquid containing moisture in any one or more of wheat flour, arrowroot powder, starch, corn flour, tapioca flour, barley flour, soybean flour, rice flour, etc., or a liquid obtained by moistening any one or more of wheat flour, arrowroot powder, starch, corn flour, tapioca flour, barley flour, soybean flour, rice flour, etc. with moisture can be used as the frozen batter liquid. <Embodiment 1 Non-aligning frozen snack set Arrangement of frozen batter liquid Mainly corresponding to claims 1 and 2>

[0029] As shown in FIG. 1C together with FIG. 1B, the batter liquid 0120 filled and filled in the storage recess 0101 of the tray 0100 is frozen and arranged so as to surround a plurality of frozen dumplings 0110 arranged in a disk shape inside the storage recess 0101 (the thinly shaded part in FIGS. 1B and 1C). More specifically, the frozen batter liquid 0120 is frozen and arranged near the firing surface 0111 between a plurality of frozen dumplings 0110 stored in the storage recess 0101 of the tray 0100 with the firing surface 0111 facing downward. In this case, by freezing and arranging the frozen batter liquid 0120 so that about one-third to three-fifths (about half in the illustrated example) of the height direction of the dumplings 0110 is submerged in the vicinity of the firing surface 0111, at least when the ears 0112 located above different frozen dumplings 0110 are pinched and lifted, a plurality of frozen dumplings 0110 arranged in a disk shape can be integrally separated from the storage recess 0101 of the tray 0100 so as not to fall apart. Note that the frozen batter liquid 0120 may be arranged on the firing surface 0111 of the frozen dumplings 0110. That is, a plurality of frozen dumplings 0110 stored in the storage recess 0101 of the tray 0100 can be integrally transferred to the frying pan in a disk shape, and in the frying pan, an operation for arranging the plurality of frozen dumplings 0110 is not required. <Embodiment 1 Non-aligning frozen confectionery set Near the firing surface Mainly corresponding to claims 1 and 2>

[0030] Here, the “vicinity of the firing surface” refers to a range including the firing surface 0111 and up to about 60% of the height from the firing surface 0111 of the side surface of the frozen dumplings (confectionery) 0110 other than the firing surface 0111 to the highest position of the frozen dumplings 0110. How much the height of the frozen batter liquid 0120 from the firing surface 0111 is set is a problem of structural mechanics that is determined depending on the total weight of the frozen dumplings and the distance between the two points to be pinched. At this time, the frozen batter liquid 0120 is frozen and arranged so that about one-third to three-fifths of the height of the dumpling 0110 is submerged in the vicinity of the baking surface 0111. If the frozen batter liquid 0120 is made lower than one-third of the height of the dumpling 0110, the strength for lifting a plurality of frozen dumplings 0110 together will be insufficient. On the other hand, if the frozen batter liquid 0120 is made higher than three-fifths of the height of the dumpling 0110, more frozen batter liquid 0120 than necessary will be used. In the case of a snack in which an "ear" is formed adjacent to the filled portion like a dumpling, when the "ear" extends to the baking surface side, the extended "ear" portion also corresponds to the vicinity of the baking surface. <Embodiment 1 Non-aligning frozen snack set Manufacturing method Mainly corresponding to claims 1 and 2>

[0031] The manufacturing method of the non-aligning frozen snack set according to the present embodiment, as shown in FIG. 2, includes a dumpling forming step (0201) of forming dumplings, a storing step (0202) of storing the formed plurality of raw dumplings in a storage recess of a tray in a disk shape, a steaming step (0203) of steaming the stored dumplings together with the tray, a filling step (0204) of filling the steamed dumplings in the tray with an unheated batter liquid, a freezing step (0205) of freezing the dumplings in the tray together with the tray, and a packaging step (0206) of packaging the frozen dumplings in the tray after freezing. <Embodiment 1 Non-aligning frozen snack set Batter liquid filling Mainly corresponding to claims 1 and 2>

[0032] In the above-described filling step of the batter liquid, as shown in FIG. 3A, the batter liquid 0320 is filled from the pipes 0330 and 0340 between the storage recess 0301 of the tray 0300 and the heated dumplings 0310 stored in the storage recess 0301 and cooled to a predetermined temperature or lower, and between the adjacent dumplings 0310. <Embodiment 1 Non-aligning frozen snack set Batter liquid freezing Mainly corresponding to claims 1 and 2>

[0033] Thereafter, as shown in FIG. 3B, in a state where the batter liquid 0320 (the thinly spread part) has accumulated to a predetermined height (about one-third to three-fifths of the height of the dumpling 0310 in the height direction of the dumpling, about half in the illustrated example) in the storage recess 0301 of the tray 0300, it is frozen in the freezing step. As a result, as shown in FIGS. 3C and 3D, it becomes possible to pinch and lift the ears 0312 located above at least different dumplings 0310 from each other. <Embodiment 1 Non-aligning frozen confectionery set Manufacturing line Mainly corresponding to claims 1 and 2>

[0034] In the manufacturing line to which the manufacturing method of the non-aligning frozen confectionery set according to the present embodiment is applied, as shown in FIG. 4, there are provided a filling material supply device 0401 for supplying the filling material (ingredients) of the dumplings and a dough material supply device 0402 for supplying the raw material (dough) of the dumpling wrapper. The dough of the dumpling wrapper is supplied from the dough material supply device 0402 to the forming device 0403. In the forming device 0403, it is formed in a state where the filling material is put into the spread dumpling wrapper, and raw dumplings with ears, which are the seams where the wrappers are joined together, are continuously produced. These raw dumplings are conveyed to the next process, and the raw dumplings are stored in a tray supplied from the tray supply device 0404 by the dumpling storage device 0405 in a disk shape with the baking surface facing downward. Thereafter, they are conveyed to the steaming device 0406, and the raw dumplings are steamed and heated together with the tray.

[0035] Next, the tray containing the raw dumplings is filled with the unheated batter liquid by the batter liquid filling device 0407. The tray filled with the unheated batter liquid is conveyed to the quick-freezing device 0408, and the batter liquid and the dumplings are frozen together. Thereafter, they are bagged by the packaging device 0409 and boxed in predetermined units by the packing device 0410. The packed boxes are stored in a freezer until they are shipped. <Embodiment 1 Non-aligning frozen confectionery set Batter liquid filling process Mainly corresponding to claims 1 and 2>

[0036] In the batter liquid filling process performed by the above-described batter liquid filling device, as shown in FIG. 5, the control device 0515 controls the supply amounts of water, cereal powder, oil, and emulsifier supplied from the water supply device 0511, the cereal powder supply device 0512, the oil supply device 0513, and the emulsifier supply device 0514 respectively, and stirs them with the stirring and mixing device 0516 to produce an unheated batter liquid. At this time, in order to prevent the propagation of miscellaneous bacteria and maintain a good emulsified state, the stirring and mixing device 0516 is controlled to a constant temperature by the cooling device 0517. Specifically, it is controlled so that the temperature of the batter liquid is kept at 10 or lower. If the room temperature of the relevant department in the manufacturing factory is controlled to 10°C or lower, the cooling device 0517 may not be provided. Then, the heated dumplings steamed together with the tray by the steaming device 0506 are conveyed on the natural cooling lane, and the unheated batter liquid is filled into the storage recess of the tray in the cooling and supply device (batter liquid filling device) 0507 until it accumulates to a predetermined height (about one-third to three-fifths of the height of the dumplings 0310 in the height direction). <Embodiment 1 Alignment-Free Frozen Dessert Set Other Examples of Batter Liquid Composition Mainly Corresponding to Claims 1 and 2>

[0037] In this embodiment, the frozen batter liquid that connects a plurality of frozen dumplings stored in a tray contains water, cereal powder, oil, and emulsifier, but is not limited thereto. As described above, a product obtained by adding moisture to cereal powder such as wheat flour or katakuriko can be used as the frozen batter liquid. In this case, as shown in FIG. 6, the dumplings 0610 can be connected by interposing the batter liquid 0620 containing moisture in the cereal powder between the skins 0613 of adjacent frozen dumplings 0610 (shown in the enlarged part of FIG. 6). Examples include cases where adjacent dumplings are connected with the batter liquid intervening between the skins of the filling parts, cases where adjacent dumplings are connected with the batter liquid intervening between the skin of the filling part and the ear outside the filling part, and cases where adjacent dumplings are connected by the batter liquid intervening between their ears. Note that the connection of frozen dumplings also includes cases where adjacent dumpling parts are connected in an overlapping state. <Embodiment 1: Frozen Dessert Set That Does Not Require Alignment, Effect: Mainly Corresponding to Claims 1 and 2>

[0038] As described above, according to this embodiment, in addition to being able to respond to the demand of consumers who want to neatly arrange a plurality of frozen dumplings, which are a group of desserts, for example, in a disc shape for cooking, when cooking, it is hardly necessary to arrange the plurality of frozen dumplings on a frying pan or a griddle. That is, a very excellent effect is brought about that the handling of the plurality of frozen dumplings during cooking can be made easy. In addition, when the batter forms so-called wings at the baking stage of the frozen dumplings, the plurality of frozen dumplings can be arranged in a disc shape and served on a plate just by covering the frying pan with a plate and turning it over. The same applies when the dumplings are baked with some overlapping. <Embodiment 2: Mainly Corresponding to Claims 4 and 5>

[0039] <Embodiment 2: Frozen Dessert Set That Does Not Require Alignment, Outline: Mainly Corresponding to Claims 4 and 5>

[0040] This embodiment is based on Embodiment 1, and by providing a movement prevention part on the tray of Embodiment 1, it is difficult to move the group of desserts (a plurality of frozen desserts) connected by the frozen batter stored in the tray on the tray. And in this embodiment, at least a part of the frozen batter that connects the plurality of frozen desserts constituting the group of desserts is arranged so as to wrap around at least a part of the side surface of the movement prevention part.

[0041] Also in this embodiment, as an example of the frozen dessert set that does not require alignment, a set in which the "dessert" is a frozen dumpling will be described. <Embodiment 2: Frozen Dessert Set That Does Not Require Alignment, Configuration: Mainly Corresponding to Claims 4 and 5>

[0042] The characteristic of the non-aligning frozen dessert set of this embodiment, compared with the non-aligning dessert set of Embodiment 1, is that in order to make it difficult for the plurality of frozen dumplings that make up the dessert group stored in the tray to move on the tray, that is, a movement prevention part is provided to prevent the plurality of frozen dumplings from moving on the tray, and at least a part of the freezing batter liquid that connects the plurality of frozen dumplings that make up the dessert group is arranged so as to wrap around at least a part of the side surface of the movement prevention part. <Embodiment 2 Non-aligning frozen dessert set Movement prevention part Mainly corresponding to claims 4 and 5>

[0043] As shown in the plan view of the tray in FIG. 7A and the half-sectional side view of the tray in FIG. 7B, the movement prevention part is composed of a plurality of ridges 0741 formed on the bottom surface 0703 of the storage recess 0701 with a substantially circular opening in the tray 0700, and a plurality of engaging grooves 0742 formed on the inner wall 0704 of the storage recess 0701 (FIG. 7C shows a photograph corresponding to the plan view of the tray with a plurality of frozen dumplings stored, and FIG. 7D shows a photograph corresponding to the plan view of the tray before storing a plurality of frozen dumplings). <Embodiment 2 Non-aligning frozen dessert set Ridge (movement prevention part) Mainly corresponding to claims 4 and 5>

[0044] The plurality of ridges 0741 that are the movement prevention part are installed substantially radially around the center CP on the bottom surface 0703 of the storage recess 0701, and are fitted between each of the plurality (10 in this embodiment) of frozen dumplings 0710 arranged in a disk shape so as to be approximately point-symmetrical in the storage recess 0701. Note that the frozen dumplings 0710 are indicated by phantom lines in FIGS. 7A and 7B. <Embodiment 2 Non-aligning frozen dessert set Locking groove (movement prevention part) Mainly corresponding to claims 4 and 5>

[0045] On one hand, a plurality of engaging grooves 0742, which are anti-movement parts, are installed at equal intervals in the circumferential direction on the inner wall 0704 of the storage recess 0701 (in this embodiment, they are installed at 10 equal intervals), and are adapted to engage respectively with the end portions 0715 located in the centrifugal direction of each of the plurality of frozen dumplings 0710 arranged in a disk shape so as to be approximately point-symmetrical in the storage recess 0701. <Embodiment 2 Non-aligning frozen confectionery set Frozen batter liquid Mainly corresponding to claims 4 and 5>

[0046] In this embodiment, the frozen batter liquid 0720, which is filled in the storage recess 0701 of the tray 0700 to surround the plurality of frozen dumplings 0710 and is frozen and arranged such that approximately one-third to three-fifths (about half in the illustrated example) in the height direction of the dumplings 0710 is submerged, is arranged so as to wrap around each side surface of the plurality of ridges 0741, which are anti-movement parts, and is also arranged along each groove wall of the plurality of engaging grooves 0742, which are anti-movement parts.

[0047] That is, in this embodiment, the frozen batter liquid 0720 is arranged so as to fill the space between the plurality of frozen dumplings 0710 and the ridges 0741 and also fill the space between the plurality of frozen dumplings 0710 and the engaging grooves 0742 (the thinly shaded parts in FIGS. 7A and 7B).

[0048] Therefore, in this embodiment, when at least the upper sides of different dumplings 0710 are pinched and lifted, in addition to being able to detach the plurality of frozen dumplings 0710 arranged in a disk shape from the storage recess 0701 of the tray 0700 integrally, the plurality of ridges 0741 and the plurality of engaging grooves 0742, which are anti-movement parts, can prevent the plurality of frozen dumplings 0710 from moving on the tray 0700, that is, it is possible to prevent the plurality of frozen dumplings 0710 arranged in a disk shape from rotating around the center CP of the storage recess 0701. Also, when filling the storage recess 0701 of the tray 0700 with the frozen batter liquid 0720, the plurality of frozen dumplings 0710 can be arranged in a disk shape without being disturbed by a plurality of ridges 0741 and a plurality of engaging grooves 0742 that are movement prevention parts. Therefore, compared with the case where the plurality of frozen dumplings 0710 are irregularly connected, the structural strength required when lifting the plurality of frozen dumplings 0710 arranged in a disk shape integrally can be obtained. <Embodiment 2: Alignment-free frozen confectionery set, effect, mainly corresponding to claims 4 and 5>

[0049] In the alignment-free frozen confectionery set according to Embodiment 2, there is a very excellent effect that a plurality of frozen dumplings connected by the frozen batter liquid stored in the tray can be prevented from rotating and moving on the tray and collapsing in the arranged state. Also, when filling the tray with the frozen batter liquid, the plurality of frozen dumplings can be arranged symmetrically without being disturbed, so there is a very excellent effect that the structural strength required when lifting the plurality of frozen dumplings together integrally can be obtained. Furthermore, since the movement prevention part of the tray creates a region where the batter liquid does not accumulate, the amount of the batter liquid can be suppressed to the amount necessary for connecting the frozen dumplings. As a result, there is also an effect that the batter liquid can be saved. <Embodiment 3, mainly corresponding to claim 3>

[0050] <Embodiment 3: Alignment-free frozen confectionery set, overview, mainly corresponding to claim 3>

[0051] This embodiment is based on Embodiments 1, 4, and 5, and a plurality of frozen confectioneries constituting the confectionery group in the tray are connected with the frozen batter liquid in a state of being aligned in a row. Here, "a plurality of frozen confectioneries are aligned in a row" means, for example, when the confectionery is a frozen dumpling, in a state where a plurality of frozen dumplings are stored in the tray with each baking surface facing downward, the convex back of the frozen dumpling contacts the concave belly of the adjacent frozen dumpling so that the plurality of frozen dumplings are arranged in a substantially straight line in sequence.

[0052] Also in this embodiment, as an example of the non-aligning frozen confectionery set, a set in which the "confectionery" is frozen dumplings will be described. <Embodiment 3 Non-aligning frozen confectionery set Configuration Mainly corresponding to claim 3>

[0053] The characteristic of the non-aligning confectionery set of this embodiment compared with the non-aligning confectionery sets of Embodiments 1, 4, and 5 is that, as shown in the plan view of FIG. 8A, the horizontally long tray 0800 has a storage recess 0801 with an opening rectangular shape, and in this storage recess 0801, a plurality (12 in this embodiment) of frozen dumplings 0810 are arranged in a row (only the dumplings located in the upper left of FIG. 8A are shown by solid lines, and the other dumplings are shown by virtual lines). These 12 frozen dumplings 0810 are all stored in the storage recess 0801 of the tray 0800 with the baking surface 0811 that is directly heated during cooking facing downward, as shown in the cross-sectional view from the side direction of FIG. 8B (cross-sectional view based on the position of the X-X line in FIG. 8A) and the cross-sectional view from the front direction of FIG. 8C (cross-sectional view based on the position of the Y-Y line in FIG. 8A), and are connected to each other by the frozen batter liquid 0820 that is filled and arranged in the storage recess 0801 together with the frozen dumplings 0810 (the parts thinly shaded in FIGS. 8A, 8B, and 8C). <Embodiment 3 Non-aligning frozen confectionery set Arranged in a row Mainly corresponding to claim 3>

[0054] In this case, the 12 frozen dumplings 0810 are stored separately in three small confectionery groups 0810A arranged side by side in the horizontal direction in the storage recess 0801 of the tray 0800, and the small confectionery group 0810A is formed by arranging 4 frozen dumplings 0810 in a row in the vertical direction of FIG. 8A as described above. <Embodiment 3 Non-aligning frozen confectionery set Movement prevention part>

[0055] Also in this embodiment, a movement prevention part is arranged in the storage recess 0801 in the tray 0800. As shown in FIG. 8A, this movement prevention part is composed of a lateral protrusion 0841 and a longitudinal protrusion 0842 formed on the bottom surface 0803 of the storage recess 0801 in the tray 0800, and a backrest recess 0843 formed on the inner wall 0804 of the storage recess 0801.

[0056] <Embodiment 3 Non-aligning Frozen Dessert Set Lateral Protrusion (Movement Prevention Part)>

[0057] The lateral protrusion 0841, which is a movement prevention part, is configured to fit between each of the four frozen dumplings 0810 that constitute the small dessert group 0810A arranged in a column in the vertical direction in FIG. 8A, and regulates the vertical movement of the four frozen dumplings 0810. In addition, a lateral protrusion for receiving the ventral part of the frozen dumpling 0810 located at the lower end of the small dessert group 0810A in FIG. 8A may be provided as needed. <Embodiment 3 Non-aligning Frozen Dessert Set Longitudinal Protrusion (Movement Prevention Part)>

[0058] Also, the longitudinal protrusion 0842, which is a movement prevention part, is located between each of the three small dessert groups 0810A arranged side by side in the horizontal direction in FIG. 8A, and regulates the horizontal movement of the small dessert group 0810A itself. <Embodiment 3 Non-aligning Frozen Dessert Set Backrest Recess (Movement Prevention Part)>

[0059] On the other hand, the backrest recess 0843, which is a movement prevention part, receives the back part of the frozen dumpling 0810 located at the upper end of the small dessert group 0810A in FIG. 8A and, together with the lateral protrusion 0841, regulates the vertical movement of the four frozen dumplings 0810. It is installed at three locations corresponding to the small dessert group 0810A on the upper inner wall 0804 of the storage recess 0801 in FIG. 8A. <Embodiment 3 Non-aligning Frozen Dessert Set Frozen Batter Liquid>

[0060] In this embodiment, the frozen batter liquid 0820 that is frozen and placed in the storage recess 0801 of the tray 0800 is, when being filled, arranged so as to wrap around the side surfaces of the plurality of horizontal ridges 0841 and vertical ridges 0842 which are movement prevention parts, as shown in Fig. 8D, and is also arranged along each of the plurality of back-receiving recesses 0843 which are likewise movement prevention parts. Finally, as shown in Figs. 8A to 8C, it is filled so as to surround the plurality of frozen dumplings 0810 and such that about one-third to three-fifths (about half in the illustrated example) in the height direction of the frozen dumplings 0810 is submerged.

[0061] That is, also in this embodiment, the frozen batter liquid 0820 fills the space between the plurality of frozen dumplings 0810 and the plurality of horizontal ridges 0841 and vertical ridges 0842 (including the space between each baking surface 0811 of the plurality of frozen dumplings 0810 and the bottom surface 0803 of the storage recess 0801), and is arranged so as to fill the space between the plurality of frozen dumplings 0810 and the plurality of back-receiving recesses 0843.

[0062] Therefore, also in this embodiment, when at least lifting up by pinching the upper sides of different frozen dumplings 0810 from each other, the snack group 0810A composed of the plurality of frozen dumplings 0810 aligned in a row as described above can be detached from the storage recess 0801 of the tray 0800 integrally, or by grouping two or three of the snack groups 0810A together. At this time, also in this embodiment, when filling the storage recess 0801 of the tray 0800 with the frozen batter liquid 0820, the plurality of frozen dumplings 0810 can be arranged in a row without being disturbed by the horizontal ridges 0841, vertical ridges 0842 and back-receiving recesses 0843 which are movement prevention parts. Therefore, compared with the case where the plurality of frozen dumplings 0810 are connected separately, the necessary structural strength when lifting up the snack group 0810A composed of the plurality of frozen dumplings 0810 integrally, or by grouping two or three of the snack groups 0810A together, can be obtained.

[0063] In this embodiment, using the horizontally long tray 0800 shown in FIG. 8A, 12 frozen dumplings 0810 are divided into three snack groups 0810A arranged in the horizontal direction of FIG. 8A, and one snack group 0810A is formed by aligning 4 frozen dumplings 0810 in a column in the vertical direction of FIG. 8A. This has been described as an example, but it is not limited to this. As another embodiment, for example, as shown in the plan view of FIG. 9, using a vertically long tray 0900, 12 frozen dumplings 0910 indicated by virtual lines are divided into two snack groups 0910A arranged in the horizontal direction of FIG. 9, and one snack group 0910A is formed by aligning 6 frozen dumplings 0910 in a column in the vertical direction of FIG. 9, and this may be adopted. <Embodiment 3 Non-aligning frozen snack set Effect Mainly corresponding to claim 3>

[0064] In the non-aligning frozen snack set according to Embodiment 3 of the present invention, when filling the freezing batter liquid into the tray, a plurality of frozen dumplings can be arranged in a column without being disordered. Therefore, compared with the case of connecting a plurality of frozen dumplings separately, a very excellent effect is brought about that the necessary structural strength when lifting a plurality of frozen dumplings together can be obtained. <Embodiment 4 Mainly corresponding to claim 6>

[0065] <Embodiment 4 Non-aligning frozen snack set Outline Mainly corresponding to claim 6>

[0066] This embodiment is based on Embodiment 1, and in a state where the tray containing the snack group is wrapped with packaging, at least a part of the snack group stored in the tray can be visually recognized from the upper surface of the packaging.

[0067] Also in this embodiment, as an example of the non-aligning frozen snack set, a set in which the "snack" is a frozen dumpling will be described. <Embodiment 4 Non-aligning frozen snack set Configuration Mainly corresponding to claim 6>

[0068] The characteristic of the non-aligning frozen dessert set of this embodiment, compared with the non-aligning frozen dessert set of Embodiment 1, is that, as shown in Fig. 10, in the non-aligning frozen dessert set having the package 1060, a transparent or semi-transparent window portion 1061 is provided in this package 1060, and at least a part of the frozen dumplings 1010 that are neatly stored in the tray, for example, the frozen dumplings 1010 stored in a disc shape, can be visually recognized from the window portion 1061 on the upper surface of the package 1060. <Embodiment 4 Non-aligning frozen dessert set Package Mainly corresponding to Claim 6>

[0069] In the non-aligning frozen dessert set of this embodiment, the package 1060 is made of a packaging resin such as polypropylene or polyethylene, and in this package 1060, the window portion 1061 is arranged so that at least a part of the frozen dumplings 1010 constituting the dessert group, preferably the upper side (ear side) of the frozen dumplings 1010, can be seen. <Embodiment 4 Non-aligning frozen dessert set Effect Mainly corresponding to Claim 6>

[0070] In the non-aligning frozen dessert set according to this Embodiment 4, in a state where the tray containing the dessert group is wrapped with the package, at least a part of the dessert group neatly stored in the tray can be seen from the upper surface of the package, so that the purchasing desire of the consumer can be enhanced.

Explanation of reference numerals

[0071] 0100 Tray 0110 Frozen dumplings (dessert) 0111 Baked surface 0112 Ear (upper side of the dessert) 0120 Frozen batter liquid

Claims

1. A group of dim sums with the baking surface directly underneath when heated, in which the baking surfaces of the dim sums are connected by frozen batter liquid between the dim sums with a strength sufficient to prevent the dim sums from falling apart when the upper sides of at least the different dim sums are pinched together and all the dim sums stored in the tray described below are lifted together. A tray for storing the dim sum with the baking surface facing down; It consists of: This is a no-alignment frozen dim sum set for frying pans and hot plates (baking cooking) in which the frozen batter liquid is frozen and arranged so that about one-third to three-fifths of the dim sum in the height direction are submerged near the baking surface.

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

3. The alignment-free frozen dim sum set for frying pan / hot plate (baking cooking) according to claim 1, wherein the plurality of dim sums constituting the dim sum group are aligned in a row.

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

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

6. A no-alignment frozen dim sum set for frying pans and hot plates (baking cooking) as described in claim 1 or claim 2, which has packaging that encases the tray, and which is made of a material that allows at least a portion of the stored dim sum to be visible from above.

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