system

Abstract

To provide a new delivery system of noodles which can deliver noodles that can be cooked easily and that has favorable texture, and which can expand a sales area at low cost.SOLUTION: A delivery system of noodles includes: a satellite kitchen which has an information reception part for receiving an order from a customer, a merchandise manufacturing part for manufacturing ordered merchandise, and an inventory storage part for storing and managing materials necessary for manufacturing of the merchandise; and a central kitchen which has a material manufacturing part for manufacturing materials necessary for manufacturing of the merchandise. By an instruction from the information reception part which has received an order from a customer, the merchandise manufacturing part assembles frozen noodles, a liquid soup in which frozen soup is heated and processed to equal to or greater than 60°C, and food materials in a lid and a container that can be cooked in a microwave oven, and produces the merchandise. A deliverer delivers the merchandise to the customer, and the customer cooks the merchandise in a microwave oven and eats the merchandise.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention provides system Regarding. [Background technology]

[0002] Traditionally, there has been delivery of noodles such as ramen, but the noodles are often delivered as cooked noodles, which means the noodles get soggy and the soup cools down, resulting in a different flavor and texture than when the noodles are freshly made.

[0003] In recent years, frozen noodles and noodles called "set noodles" have been sold at convenience stores and other establishments, and can be eaten by heating them in a microwave. However, many commercially available frozen noodles that can be cooked in a microwave require the preparation of soup and containers separately, which is time-consuming.

[0004] Patent Document 1 discloses a technology for frozen noodles for microwave cooking in which the frozen noodles, soup, and container are integrated. Although the technology in Patent Document 1 does not require the preparation of separate soup or containers, it has issues such as the fact that because the soup is frozen, it takes time to thaw and heat the noodles, and the noodles can become overcooked, resulting in a poor texture.

[0005] Patent Document 2 discloses a technology for pre-cooked noodles sold at convenience stores and the like. Pre-cooked noodles can be easily eaten by simply cooking them in a microwave oven, but because they use pre-cooked boiled noodles, the moisture in the noodles becomes homogenized during refrigerated storage, resulting in a poor texture and flavor after cooking. Furthermore, because the noodles are stored refrigerated, the soup temperature is low, which poses problems such as the long heating time. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 2846561 [Patent Document 2] Patent No. 6655750 Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention provides noodles that are easy to cook and have a good texture. offer This allows new businesses to expand their sales area at low cost. system The objective is to provide the following. [Means for solving the problem]

[0008] In order to solve the problems associated with conventional noodle delivery, noodle set meals, and frozen noodles, the inventors conducted extensive research into a method for providing excellent noodles that can be easily prepared in a short time and have a texture and flavor similar to authentic ramen served at a restaurant, even when delivered, and arrived at the present invention.

[0009] That is, a noodle delivery system having a central kitchen and satellite kitchens, the satellite kitchen having an information receiving unit that receives product order information from customers, a product production unit that produces the products in accordance with instructions from the information receiving unit, and an inventory storage unit that stores and manages materials used to produce the products, including frozen noodles, frozen soup, ingredients, microwaveable containers and microwaveable lids, the information receiving unit instructs the product production unit to produce the products based on order information from the customers, the product production unit receives the materials used to produce the products from the inventory storage unit in accordance with instructions from the information receiving unit, heats the frozen soup to 60°C or higher to make liquid soup, and then mixes the frozen noodles, liquid soup and ingredients into the same or separate microwave-cooked containers. and assembling the frozen noodles, frozen soup, and toppings into a microwave-safe container and a microwave-safe lid to prepare the product; the inventory storage department, in accordance with an order from the product production department, delivers the materials necessary to prepare the product to the product production department and places an order for the production of the materials to the material production department of the central kitchen in accordance with inventory information for the materials; the central kitchen has a material production department that prepares the frozen noodles, frozen soup, and toppings from the materials in accordance with order information from the inventory storage department of the satellite kitchen and delivers the materials to the inventory storage department of the satellite kitchen; the delivery person delivers the product prepared in the product production department of the satellite kitchen to the customer, who then cooks the product in a microwave oven and eats it.

[0010] Furthermore, the liquid soup used in the noodle delivery system according to the present invention is preferably heated to a temperature of 60 to 95°C.

[0011] In addition, in the noodle delivery system according to the present invention, it is preferable that the delivery time is within 30 minutes. [Effects of the Invention]

[0012] According to the present invention, noodles that are easy to cook and have a good texture can be produced. offerThis allows new businesses to expand their sales area at low cost. system can be provided. [Brief explanation of the drawings]

[0013] [Figure 1] 1 is an explanatory diagram of a noodle delivery system according to the present invention. [Figure 2] 1 is a flowchart illustrating the flow of the noodle delivery system according to the present invention. [Figure 3] FIG. 1 is an explanatory diagram of product D, which is an embodiment of the product of the noodle delivery system according to the present invention, and which is an integrated product of frozen noodles and heated liquid soup. [Figure 4] FIG. 10 is an explanatory diagram of product D', a modified example of the product of the noodle delivery system according to the present invention, in which the frozen noodles and liquid soup are separated. [Figure 5] 1 is an explanatory diagram showing a cooking method for product D, which is an embodiment of the noodle delivery system according to the present invention. FIG. [Figure 6] FIG. 10 is an explanatory diagram showing a cooking method for product D', which is a modified example of the product in the noodle delivery system according to the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0014] The present invention will be described in detail below. However, the present invention is not limited to the following description. The type of noodles produced in the present invention is not particularly limited and may be any type generally known in the art. Examples include Chinese noodles, udon, soba, pasta, etc.

[0015] As shown in Figure 1, the noodle delivery system of the present invention has a central kitchen C and a satellite kitchen B. In Figure 1, solid arrows indicate the flow of information transmission, instructions, and ordering and placing of material, while dotted arrows indicate the flow of materials, goods, and other items.

[0016] 1. Satellite Kitchen (Information receiving section) As shown in Figure 1, the noodle delivery system of the present invention works as follows: product order information sent from customer A's terminal 1 via the company's or the delivery company's website or app is received by information receiving unit 4 of satellite kitchen B via the company's server 2 or the server of delivery company 3, or customer A sends product order information from terminal 1 by telephone, fax, or other means, and the product order information is received directly by information receiving unit 4 of satellite kitchen B.

[0017] Based on the received product order information, the information receiving unit 4 of satellite kitchen B instructs the product manufacturing unit 5 of satellite kitchen B to manufacture the product. If the delivery person 9 is from the same company, the information receiving unit 4 transmits information about the delivery destination and order details to the delivery person 9, and instructs the product manufacturing unit 5 of satellite kitchen B to deliver the product prepared.

[0018] (Product Manufacturing Department) As shown in Figure 1, the product production department 5 of satellite kitchen B follows the product production instructions from the information receiving department 4 and places an order with the inventory storage department 6 of satellite kitchen B to deliver the materials needed to make the product. After receiving the materials needed to make the product from the inventory storage department 6, the product production department 5 produces products D and D', which are noodles for delivery as shown in Figures 3 and 4.

[0019] The materials in the noodle delivery system of the present invention refer to the materials necessary to produce products D and D' as shown in Figures 3 and 4, and specifically include frozen noodles frozen in individual servings, frozen soup packaged in individual servings, frozen, refrigerated, or room-temperature storable ingredients such as roasted pork fillet, bamboo shoots, seaweed, boiled eggs, green onions, garlic, corn, wakame seaweed, and naruto, as well as microwaveable containers and lids used for delivery, chopsticks, lotus leaves, and hand towels. Among the materials, frozen noodles, frozen soup, and ingredients that require processing or are consumed in large quantities, such as roasted pork fillet and green onions, are manufactured in the material manufacturing department 7 of central kitchen C. Other ingredients that can be purchased, such as bamboo shoots and corn, as well as microwaveable containers and lids used for delivery, chopsticks, lotus leaves, and other ingredients, may be ordered from external vendors 8 by inventory storage department 6, or ingredients for which freshness is important, such as ground garlic, may be manufactured by inventory storage department 6 itself.

[0020] As shown in Figures 3 and 4, products D and D' are produced by first heating frozen soup packaged for each serving in a hot water bath or the like to 60°C or higher to produce heated liquid soup 12. By heating the frozen soup, not only can liquid soup 12 be heated to a high temperature in a short time when the customer cooks using the microwave cooking method described below, but in the case of product D in which frozen noodles 15 and liquid soup 12 are integrated as shown in Figure 3, the heat of liquid soup 12 is transferred to frozen noodles 15 during delivery, raising the product temperature of frozen noodles 15 and shortening the time required to thaw and heat frozen noodles 15 during microwave cooking described below. There are no particular limitations on the heating method, and the frozen soup may be thawed in a pot, microwave oven, thermostatic bath, or the like to produce heated liquid soup 12.

[0021] Next, in the case of product D, which combines frozen noodles 15 and heated liquid soup 12 as shown in Figure 3, the heated liquid soup 12, microwaveable inner plate 13, frozen noodles 15, partition member 16, ingredients 17, and microwaveable lid 18 are assembled in that order into microwaveable container 11 to form product D.

[0022] In the case of product D', in which liquid soup 12 and frozen noodles 15 are placed in separate microwave-safe containers 11 (11-1, 11-2) and cooked in a microwave, as shown in Figure 4, heated liquid soup 12 is placed in microwave-safe container 11-1, followed by partition plate 16 and inner plate 13, on which ingredients 17 and ingredients 17' are placed, and then covered with microwave-safe lid 18-1. Product D' is also obtained by placing frozen noodles 15 in microwave-safe container 11-2 and then covering it with microwave-safe lid 18-2.

[0023] These products D and D' can be accompanied by shichimi (seven spices) or ground garlic, and can also include chopsticks, lotus flowers, hand towels, etc. that are necessary for eating. The prepared products D and D' are handed over to a delivery person 9 of the company or a delivery company.

[0024] The difference between product D, in which frozen noodles 15 and heated liquid soup 12 are integrated as shown in Figure 3, and product D', in which frozen noodles 15 and liquid soup 12 are separated as shown in Figure 4, is mainly the weight of the noodles. If the noodles are heavy, cooking frozen noodles 15 and liquid soup 12 together in a microwave oven will take a long time to heat frozen noodles 15, causing liquid soup 12 to boil, which not only poses the risk of bumping but also results in a poor flavor. For this reason, it is preferable to cook frozen noodles 15 and liquid soup 12 separately, as shown in Figure 4.

[0025] (Inventory Storage Department) As shown in FIG. 1, the inventory storage unit 6 of satellite kitchen B delivers materials necessary for product production to the product production unit 5 in accordance with orders from the product production unit 5, and also stores and manages the inventory of materials necessary for product production. Specifically, the inventory storage unit 6 stores the materials, such as frozen noodles, frozen soup, and ingredients, produced by the material production unit 7 of central kitchen C in a freezer or refrigerator, and manages information on inventory quantities and expiration dates. It also predicts future consumption based on the consumption history of the materials and orders each material from the material production unit 7 of central kitchen C based on inventory information. It also manages information on inventory quantities and expiration dates for available ingredients ordered from external vendors 8, as well as microwaveable containers, lids, inner lids, chopsticks, lotus leaves, etc. used for delivery. It also predicts future consumption of these materials based on consumption history and orders materials from external vendors 8 based on inventory information.

[0026] 2. Central kitchen (Materials Manufacturing Department) As shown in Figure 1, the material production department 7 of central kitchen C prepares materials such as frozen noodles, frozen soup, and ingredients in accordance with orders from the inventory storage department 6 of satellite kitchen B, and sends the prepared materials to the inventory storage department 6 of satellite kitchen B.

[0027] (Frozen noodles) The frozen noodles used in the noodle delivery system of the present invention can be two types of noodles: frozen raw noodles and frozen boiled noodles. Using frozen noodles allows for quick preparation for each order and allows for long-term storage, reducing waste. Furthermore, compared to regular noodle delivery or convenience store noodle sets, the moisture content of frozen noodles is less likely to homogenize during storage or delivery, resulting in noodles with a good texture.

[0028] When fresh noodles are frozen, commercially available fresh noodles can be purchased and used, or fresh noodles can be produced.

[0029] When producing fresh noodles, ordinary noodle ingredients can be used as the raw material for the fresh noodles. That is, as the raw material flour, cereal flours such as wheat flour (including durum flour), buckwheat flour, and rice flour, as well as various starches such as potato starch, tapioca starch, and corn starch, can be used alone or in combination. As the starch, raw starch, pregelatinized starch, acetylated starch, etherified starch, cross-linked starch, and other processed starches can also be used. To these raw material flours, salt, alkaline agents, various thickeners, noodle quality improvers, edible oils and fats, various pigments such as carotene pigments, and the like, which are commonly used in noodle production, can be added. These can be added in powder form together with the raw material flour, or added as a solution or suspension in the kneading water.

[0030] The above ingredients are kneaded to produce noodle dough. More specifically, auxiliary ingredient flours such as noodle quality improvers are added to a main ingredient flour such as wheat flour or starch, and the mixture is powder-mixed. After this, kneading water, which is water in which auxiliary ingredients such as salt and alkali agents have been dissolved, is added, and the dough is produced by kneading the ingredients thoroughly using a mixer to ensure that they are uniformly mixed. At this stage, mixing can be carried out under reduced pressure using a vacuum mixer or similar.

[0031] Next, noodle strands are produced from the dough thus produced. Production methods may be conventional, including a method in which the dough is extruded using an extruder or the like to produce noodle strands, or a method in which the dough is formed into a noodle sheet by compounding or the like, and then rolled multiple times using a roll to produce a predetermined noodle sheet thickness, and the noodle sheet is then cut using a cutting roll or knife cutter known as a cutting blade to produce noodle strands. The produced noodle strands are then cut to an appropriate length to produce raw noodles. There are no particular restrictions on the shape of the cutting blade, and it can be a round blade, a square blade, or a knife blade. Furthermore, the cutting blade size is preferably 18 or larger (approximately 1.67 mm or smaller) for thin noodles. Noodles with a size smaller than 18 are wide and thick, making it difficult to sufficiently heat the noodles using only microwave cooking, as described below.

[0032] Purchased or manufactured fresh noodles can be microwave-treated as needed. By preheating the fresh noodles in microwaves to promote gelatinization within the fresh noodles, uneven gelatinization or insufficient gelatinization within the noodles can be eliminated by cooking them in a microwave oven, as described below. There are no particular restrictions on the microwave strength or treatment time, which can be adjusted depending on the shape and moisture of the fresh noodles and the desired texture of the noodles. However, to avoid a sudden rise in temperature, it is preferable to treat the noodles over a long period of time at as low a wattage as possible. For example, at 200 W, microwave treatment is preferably carried out for approximately 1 to 4 minutes.

[0033] When freezing boiled noodles, purchased or manufactured fresh noodles or commercially available dried noodles can be used. The boiling temperature and boiling time vary depending on the type and thickness of the noodles, so they can be set appropriately. The boiling temperature is approximately 90 to 100°C. The boiling time is approximately 20 seconds to 5 minutes for fresh Chinese noodles, and approximately 4 to 20 minutes for udon noodles. The boiling time is approximately 5 to 15 minutes for dried pasta noodles.

[0034] The boiled noodles may be washed and cooled in water if necessary, but washing and cooling in water hardens the surface and, in the case of Chinese noodles, tends to reduce the flavor, such as the kansui smell, so it is preferable not to wash and cool in water, except for noodles that do not require the kansui smell. There are no particular restrictions on the method of washing and cooling, and examples include washing and cooling in running water and washing and cooling by immersion.

[0035] Next, oil may be applied to the surface of the boiled noodles to prevent them from sticking. There are no particular restrictions on the type of oil as long as it is edible, but oils that are liquid at room temperature or emulsified oils are preferred.

[0036] Fresh noodles or boiled noodles are filled into a freezing container and frozen to produce frozen noodles 15. The freezing container can be designed so that frozen noodles 15 can fit into inner tray 13 in Figure 3 or microwaveable container 11-2 in Figure 4. Alternatively, inner tray 13 or microwaveable container 11-2 itself can serve as the freezing container. It is preferable to fill the freezing container as evenly as possible to avoid high density. Freezing allows the noodles to be used immediately when needed and allows them to be stored for a long period of time.

[0037] Conventional techniques can be used for the freezing process. For example, commercial freezing devices such as air-blast tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine-type flexible freezers can be used, as well as general commercial and household freezers. Freezing can be performed by quick freezing using a tunnel freezer at approximately -35°C, or by freezing in a commercial freezer at approximately -20°C. The frozen noodles 15 are sent frozen to the inventory storage section 6 of satellite kitchen B.

[0038] (Frozen soup) The frozen soup used in the noodle delivery system of the present invention may be straight noodle soup prepared by a conventional method, or straight soup prepared by reconstituting concentrated soup with hot water. An antifoaming agent may also be added to the straight soup to prevent foaming during microwave cooking. Examples of antifoaming agents include silicone and antifoaming emulsifiers. Examples of antifoaming emulsifiers include Riken Vitamin Co., Ltd.'s Emulgy (registered trademark) Super, a glycerin fatty acid ester. The amount of antifoaming agent added is preferably adjusted to a level that prevents overflow and does not affect the taste.

[0039] The prepared straight soup is sealed in cold- and heat-resistant plastic film for each serving and then frozen. Freezing allows for long-term storage, and dividing it into individual servings allows it to be heated and used for each customer's order, reducing waste. It also prevents liquid soup from leaking during transportation.

[0040] As with frozen noodles, conventional techniques can be applied to the freezing process. For example, commercial freezing equipment such as air-blast tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine-type flexible freezers can be used, as well as general commercial and home freezers. Freezing can be performed by quick freezing using a tunnel freezer at approximately -35°C, or by freezing in a commercial freezer at approximately -20°C. The prepared frozen soup is sent frozen to the inventory storage section 6 of the satellite kitchen.

[0041] (Ingredients) Ingredients that are highly processed and can be frozen, such as pork slices, are prepared in the material production department 7 of Central Kitchen C, cut, frozen, and then sent frozen to the inventory storage department 6 of the satellite kitchen. Ingredients that are used in large quantities, such as cut green onions, cut onions, and bean sprouts, are cut or washed and individually packaged in the material production department 7, and then sent refrigerated to the inventory storage department 6 of the satellite kitchen.

[0042] 3. Delivery As shown in Figure 1, the products produced by the product manufacturing department 5 of the satellite kitchen are then received by a delivery person 9 from the company or a delivery company, who delivers them to customer A. Information about the delivery destination and product information is transmitted from the information receiving department 4 of satellite kitchen B in the case of a delivery person 9 from the company, and from the delivery company 3 to the delivery person 9 in the case of a delivery person 9 from a delivery company. Regarding delivery, it is preferable to deliver the products in an insulated container or bag so that they are not affected by the outside temperature as much as possible.

[0043] There are no particular limitations on the delivery method, and the product can be delivered to customer A by foot, bicycle, motorcycle, car, etc. In product D, which combines frozen noodles 15 and liquid soup 12 as shown in Figure 3, the heat of liquid soup 12 is used during delivery time to promote thawing of frozen noodles 15 and frozen ingredients 17.

[0044] In product D', in which frozen noodles 15 and liquid soup 12 are separated as shown in Figure 4, the heat of liquid soup 12 promotes thawing of frozen ingredients 17. The delivery time is assumed to be within 30 minutes from the time of production of the product.

[0045] Even if the delivery time exceeds 30 minutes, there is no problem with the quality, but the waiting time from the time of ordering will be longer and the frozen noodles 15 and ingredients 17 will melt too much, so adjustments will be necessary in terms of hygiene and texture.

[0046] 4. Microwave cooking While regular delivery delivers products that are already ready to eat, as shown in Figure 1, products delivered by the noodle delivery system of the present invention are ready to eat once customer A has finally cooked them in a microwave oven 10 based on the product's cooking information.

[0047] In the case of product D in which frozen noodles 15 and liquid soup 12 are integrated as shown in Figure 3, as shown in Figure 5, liquid soup 12 is removed from the bag and placed in microwave container 11, excluding ingredients 17 and partition member 16, and if frozen noodles 15 are fresh noodles (a), frozen noodles 15 are placed in liquid soup 12 and lid 18 is placed on top and cooked in the microwave, and if frozen noodles 12 are boiled noodles (b), inner plate 13 and frozen noodles 15 are placed on liquid soup 12 and lid 18 is placed on top and cooked in the microwave.

[0048] If the frozen noodles 15 are fresh noodles, they are cooked in a microwave oven by boiling the noodles in the liquid soup 12, and if the frozen noodles 15 are boiled noodles, the noodles are not only heated directly by microwave oven cooking, but also heated by the steam generated by the heating of the liquid soup 12 being transferred to the frozen noodles 15 through the steam holes 14. After microwave cooking, if the frozen noodles 15 are fresh noodles (a), they are topped with ingredients 17, and if the frozen noodles 15 are boiled noodles (b), the inner plate 13 is removed, the cooked noodles 19 are placed in the liquid soup 12, and the ingredients 17 are topped on them, and the noodles are ready to eat.

[0049] In the case of product D' in which frozen noodles 15 and liquid soup 12 are separated as shown in Figure 4, after frozen noodles 15 are cooked in a microwave oven, ingredients 17, partition member 16, ingredients 17' (those that need to be cooked in a microwave oven (such as bean sprouts)), and inner plate 13 are removed, and liquid soup 12 is poured from the bag into container 11-1, inner plate 13 and ingredients 17' are placed therein, and lid 18-1 is placed on top and cooked in the microwave. Finally, cooked noodles 19 that have been microwaved, ingredients 17, and ingredients 17' are placed on liquid soup 12 for topping, and the product is ready to eat.

[0050] The cooking time varies depending on the type of noodles and their thickness, but product D, which combines frozen noodles 15 and liquid soup 12 as shown in Figure 3, can usually be eaten in 3 to 6 minutes at 500 to 600W.

[0051] In the case of product D' in which frozen noodles 15 and liquid soup 12 are separated as shown in Figure 4, it usually takes 3 to 5 minutes to cook frozen noodles 15 at 500 to 600 W, and 1 to 5 minutes to cook liquid soup 12.

[0052] FIG. 2 is a flowchart showing the flow of the noodle delivery system according to the present invention.

[0053] First, a customer places an order from their own device via telephone, fax, or their company's or delivery company's website or app (S101). The satellite kitchen's information receiving unit receives the order information from the customer either directly or via their company's or delivery company's server (S102). Next, the information receiving unit instructs the satellite kitchen's product production unit to produce the ordered product (S103). The product production unit orders the ingredients for making the product from the satellite kitchen's inventory storage unit (S104). Using the ingredients received from the inventory storage unit, the unit performs necessary processes such as heating frozen soup, assembles the ingredients, and prepares the ordered product (S105). The prepared product is delivered to the customer by a delivery person from their company or delivery company (S106), and the customer cooks the ordered product in a microwave oven based on the cooking information and eats it (S107).

[0054] In addition, for materials for products such as frozen noodles, frozen soup, and ingredients, the inventory storage department of the satellite kitchen places an order for the materials with the material production department of the central kitchen (S201), and the material production department of the central kitchen manufactures the materials for the products based on the material order (S202) and delivers them to the inventory storage department of the satellite kitchen (S203).

[0055] Here, the central kitchen C and satellite kitchen B shown in FIG. 1 may be located in separate buildings or within the same building. In the noodle delivery system of the present invention, frozen noodles, frozen soup, and ingredients requiring processing are prepared in the central kitchen C. Therefore, satellite kitchen B can easily produce products without a large-scale cooking facility by simply having an information receiving device such as a computer, tablet, telephone, or fax machine for receiving order information, a device for heating the frozen soup, and a freezer and refrigerator for storing inventory of ingredients such as frozen noodles, frozen soup, and ingredients. Furthermore, restaurants other than those serving noodles can also function as satellite kitchens, allowing for easy expansion of the product production and delivery area at low cost. Furthermore, product production and inventory management at satellite kitchens can be easily performed by a single person, thereby reducing the number of personnel required.

[0056] As described above, by using the noodle delivery system of the present invention, it is possible to provide a novel noodle delivery system that can deliver noodles that are easy to cook and have a good texture, and that can expand the sales area at low cost.

[0057] The present embodiment will be described in more detail below by giving examples of products used for delivering noodles according to the present invention. [Example]

[0058] (Example 1) Fresh noodle type frozen noodle product (one piece) <Central Kitchen> 1000g of semi-strong flour was mixed with 10g of egg white powder and 10g of gluten, and a kneading solution of 20g of salt, 9g of alkaline water preparation (50% sodium carbonate, 45% potassium carbonate, 5% polyphosphate), 1g of gardenia pigment, and 70g of alcohol preparation (60% by weight) dissolved in 240g of water was added, and the mixture was kneaded under normal pressure for 15 minutes to prepare a dough.

[0059] The doughs were combined to form a noodle band, which was then rolled to a thickness of 1.25 mm using a roll, after which it was cut into noodle strands using a No. 24 roll cutting blade and cut into noodle strands of approximately 30 cm. Oxidized sago starch dusting powder was evenly spread on the cut noodle strands at 1.5 g per 100 g of noodle strands to make fresh noodles, which were then divided into 110 g servings to make noodle balls.

[0060] 110 g of the prepared fresh noodles were placed homogenously in a microwave-safe, cold- and heat-resistant polypropylene medium dish (196 mm diameter, 28 mm height), microwaved for 3 minutes at 200 W, and then frozen for 1 hour in a quick-freeze freezer at -35°C to produce frozen noodles. After production, the noodles were stored in a commercial refrigerator at -20°C until they were sent to the inventory management department of the satellite kitchen, and then sent to the inventory management department of the satellite kitchen by frozen delivery.

[0061] Commercially available concentrated liquid soup for tonkotsu ramen was reconstituted with hot water to make 430 g per serving, and an emulsifier (Emulgy (registered trademark) Super) was added as an antifoaming agent at 1 g per serving to make straight soup, which was then placed in a heat- and cold-resistant polypropylene bag (150 mm x 270 mm), sealed, allowed to cool, and frozen in a quick freezer at -35°C for 1 hour to make frozen soup. After preparation, the soup was stored in a commercial refrigerator at -20°C until it was sent to the inventory management department of the satellite kitchen, and then sent to the inventory management department of the satellite kitchen by frozen delivery.

[0062] Using standard methods, char siu (80mm diameter) was prepared, and two slices of the prepared char siu were cut into 1mm slices, 15g of 5mm slices of green onion, 10g of commercially available pickled ginger, and 10g of boiled wood ear mushrooms were placed on polyethylene film (150mm diameter) as a partition, and frozen for 1 hour in a quick freezer at -35°C to prepare the frozen ingredients. After preparation, the ingredients were stored in a commercial refrigerator at -20°C until they were sent to the inventory management department of the satellite kitchen, and then sent to the inventory management department of the satellite kitchen by frozen mail.

[0063] <Satellite Kitchen> The Product Manufacturing Department manufactured the product according to instructions from the Information Receiving Department. First, they received the materials for manufacturing the product from the Inventory Management Department: frozen noodles (with a medium tray), frozen soup, frozen ingredients, a microwaveable container made of heat-resistant and cold-resistant polystyrene (top diameter 195 mm, bottom diameter 107 mm, height 80 mm), and a microwaveable polypropylene lid (diameter 187 mm, height 25 mm).

[0064] Next, the frozen soup was placed in a thermostatic bath set at 95°C and melted, and heating was stopped when it reached 90°C. The heated liquid soup, inner plate, frozen noodles, partition member, frozen toppings, and lid were then assembled into a container in this order to produce a noodle sample (tonkotsu ramen) for delivery. The container, inner plate, and lid were designed so that the container-inner plate and inner plate-lid could fit together, respectively.

[0065] (Example 2) Boiled noodle type frozen noodle product (one piece) <Central Kitchen> 1000g of semi-strong flour was mixed with 4g of egg white powder and 6g of gluten, and a kneading solution containing 15g of salt, 13g of kansui preparation (sodium carbonate 50: potassium carbonate 45: polyphosphate 5), 6g of gardenia pigment, 15g of sodium lactate preparation (60% by weight), and 55g of alcohol preparation (60% by weight) dissolved in 290g of water was added. The mixture was kneaded in a vacuum mixer under normal pressure for 3 minutes, and then kneaded under reduced pressure for 8 minutes to prepare noodle dough.

[0066] The dough thus prepared was combined to form a noodle sheet, which was then rolled to a thickness of 1.55 mm using a roll. The noodle sheet was then cut into noodle strands using a No. 18 roll cutting blade, which were then cut into noodle strands of approximately 30 cm each and divided into 115 g noodle balls per serving.

[0067] The raw noodles were formed into balls and boiled in boiling water for 60 seconds to produce boiled noodles. 5g of emulsified oil was mixed with the boiled noodles, placed in a cold- and heat-resistant polypropylene tray (196mm diameter, 28mm height), and frozen in an air-blast refrigerator at -36°C for 40 minutes to produce frozen noodles. After production, the noodles were stored in a commercial refrigerator at -20°C until being sent to the inventory management department of the satellite kitchen. They were then sent by frozen mail to the inventory management department of the satellite kitchen, where they were stored in a commercial refrigerator at -20°C in the inventory storage department.

[0068] Commercially available concentrated liquid soup for soy sauce ramen was reconstituted with hot water to make 410 g per serving, and an emulsifier (Emulgy (registered trademark) Super) was added as an antifoaming agent at 1 g per serving to make straight soup, which was then placed in a heat- and cold-resistant polypropylene bag (150 mm x 270 mm), sealed, allowed to cool, and frozen in a quick freezer at -35°C for 1 hour to make frozen soup. After preparation, the soup was stored in a commercial refrigerator at -20°C until it was sent to the inventory management department of the satellite kitchen, where it was then sent by frozen mail to the inventory management department of the satellite kitchen and stored in a commercial refrigerator at -20°C in the inventory storage department.

[0069] Using standard methods, char siu (80mm diameter) was prepared, and two slices of the prepared char siu cut into 1mm thickness, 15g of 5mm-wide slices of green onion, 15g of commercially available bamboo shoots, and two 2mm-thick slices of commercially available naruto (40mm diameter) were placed on a polyethylene film (150mm diameter) as a partition and frozen for 1 hour in a quick freezer at -35°C to prepare the frozen ingredients. After preparation, the ingredients were stored in a commercial refrigerator at -20°C until being sent to the inventory management department of the satellite kitchen, where they were then sent by frozen mail to the inventory management department of the satellite kitchen and stored in a commercial refrigerator at -20°C in the inventory storage department.

[0070] <Satellite Kitchen> The Product Manufacturing Department manufactured the product according to the instructions from the Information Receiving Department. First, they received the materials for manufacturing the product from the Inventory Management Department: frozen noodles (with a medium tray), frozen soup, frozen ingredients, a microwaveable container made of heat-resistant and cold-resistant polystyrene (top diameter 195 mm, bottom diameter 107 mm, height 80 mm), and a microwaveable polypropylene lid (diameter 187 mm, height 25 mm).

[0071] Next, the frozen soup was placed in a thermostatic bath set at 95°C and melted, and heating was stopped when it reached 90°C. The heated liquid soup, inner plate, frozen noodles, partition member, frozen toppings, and lid were then assembled into a container in this order to produce a noodle sample (soy sauce ramen) for delivery. The container, inner plate, and lid were designed so that the container-inner plate and inner plate-lid could fit together, respectively.

[0072] (Example 3) Boiled noodle type frozen noodle product (noodles and soup separated) <Central Kitchen> 10g of gluten was powder-mixed with 1000g of semi-strong flour, and a kneading solution containing 15g of salt, 15g of kansui (water-soluble liquor) (50% sodium carbonate, 45% potassium carbonate, 5% polyphosphate), 15g of sodium lactate (60% by weight), and 55g of alcohol (60% by weight) dissolved in 270g of water was added, and the mixture was kneaded in a normal pressure mixer for 15 minutes to produce noodle dough.

[0073] The dough thus prepared was combined to form a noodle sheet, which was then rolled to a thickness of 1.70 mm using a roll. The noodle sheet was then cut into noodle strands using a No. 9 roll cutting blade, which were then cut into noodle strands of approximately 30 cm each and divided into 360 g noodle balls per serving.

[0074] The raw noodles were boiled in boiling water for 300 seconds to produce boiled noodles, then mixed with 15g of emulsified oil and placed in a cold-resistant polypropylene freezer container (diameter 154mm, height 45mm) and frozen in an air blast refrigerator at -36°C for 40 minutes to produce frozen noodles. After production, the noodles were stored in a commercial refrigerator at -20°C until they were sent to the inventory management department of the satellite kitchen, where they were then sent by frozen mail to the inventory management department of the satellite kitchen and stored in a commercial refrigerator at -20°C in the inventory storage department.

[0075] Commercially available concentrated soy sauce tonkotsu soup was reconstituted with hot water to make 150 g per serving, and an emulsifier (Emulgy (registered trademark) Super) was added as an antifoaming agent at 1 g per serving to make a straight soup. The soup was then placed in a heat- and cold-resistant polypropylene bag (150 mm x 270 mm), sealed, cooled, and frozen in a flash freezer at -35°C for 1 hour to make a frozen soup. After preparation, the soup was stored in a commercial refrigerator at -20°C until it was sent to the inventory management department of the satellite kitchen, where it was then sent by frozen mail and stored in a commercial refrigerator at -20°C in the inventory storage department.

[0076] Using standard methods, char siu (80 mm diameter) was prepared, and two slices of the prepared char siu were cut into 1 mm thick slices. 15 g of commercially available bamboo shoots were placed on top of the slices as a divider, and the slices were frozen in a -35°C quick freezer for 1 hour to prepare the frozen filling. After preparation, the slices were stored in a commercial refrigerator at -20°C until being sent to the inventory management department of the satellite kitchen. They were then sent by frozen mail to the inventory management department of the satellite kitchen, where they were stored in a commercial refrigerator at -20°C in the inventory storage area. Commercially available bean sprouts were washed, packed into polyethylene bags (250 g each), sealed, and stored in a refrigerator at 4°C. They were then sent by refrigerated mail to the inventory management department of the satellite kitchen, where they were stored in a commercial refrigerator at 4°C in the inventory storage area.

[0077] <Satellite Kitchen> The Product Manufacturing Department manufactured the product according to instructions from the Information Receiving Department. First, they received from the Inventory Management Department the materials needed to make the product: frozen noodles, frozen soup, frozen toppings, bean sprouts, one commercially available boiled egg (prepared by the Inventory Management Department), a heat-resistant and cold-resistant polystyrene microwaveable container for the frozen noodles (top diameter 179 mm, bottom diameter 107 mm, height 60 mm), a polystyrene microwaveable container for the liquid soup (top diameter 195 mm, bottom diameter 107 mm, height 80 mm), a polypropylene microwaveable lid for the frozen noodles (diameter 187 mm, height 25 mm), a polypropylene microwaveable liquid soup lid (diameter 175 mm, height 25 mm), and a heat-resistant and cold-resistant polypropylene inner plate (diameter 196 mm, height 28 mm).

[0078] Next, the frozen soup was placed in a thermostatic bath set at 95°C and melted. Heating was stopped when the temperature reached 90°C, and the heated liquid soup, inner plate, bean sprouts, partition member, frozen ingredients and boiled egg, and lid for the frozen soup were assembled in this order into a container for the frozen soup. The frozen noodles and lid for the frozen noodles were then assembled in this order into a container for the frozen noodles, to produce a noodle sample (tonkotsu soy sauce ramen) for delivery, which is the product. The container for the liquid soup, inner plate, and lid for the liquid soup are designed so that the container and inner plate and the inner plate and lid fit together, respectively. The container and lid for the frozen noodles are also designed so that the container and lid fit together.

[0079] The products of Examples 1 to 3, which were produced in the product manufacturing department of the satellite kitchen, were placed in constant temperature delivery bags and cooked 10, 20, and 30 minutes after production, simulating delivery. Example 1 was cooked as shown in Figure 5(a), Example 2 as shown in Figure 5(b), and Example 3 as shown in Figure 6. Example 1 was cooked for 4 minutes at 600W, Example 2 for 5 minutes at 600W, and Example 3 for 4 minutes at 600W for the frozen noodles and 4 minutes 30 seconds at 600W for the liquid soup.

[0080] The cooked samples were tasted by five experienced panelists, and all samples had a good texture 10 minutes, 20 minutes, and 30 minutes after preparation of the products of Examples 1 to 3. In addition, the soup temperature for all samples was 90°C or higher, and they had a freshly cooked flavor.

[0081] Although no data is shown, in the case of a product in which frozen noodles and frozen soup are combined as in Patent Document 1, it takes too long to heat the frozen soup, resulting in a poor texture for the noodles, and in the case of a convenience store noodle set as in Patent Document 2, although the cooking time is shorter than in Patent Document 1, it still takes longer to cook than the delivery noodles of this case, and the noodles are boiled and then refrigerated, so the moisture content becomes homogenous, the core becomes soft and the texture is poor.

[0082] As described above, in the products used in the noodle delivery system of the present invention, the noodles are frozen, so the moisture distribution of the noodles after boiling is maintained, and the noodles have a good texture after microwave cooking. Furthermore, because the liquid soup is heated, the time required to heat the liquid soup during microwave cooking is shortened, and in products in which frozen noodles and liquid soup are integrated, such as in Examples 1 and 2, the frozen noodles are heated during delivery, shortening the microwave cooking time for the entire product. Furthermore, the products used in the noodle delivery system of the present invention can be easily cooked by simply using a microwave oven without preparing hot water or a container, and the soup is at a high temperature, making the noodles taste as if they had just been made.

[0083] Furthermore, in the noodle delivery system of the present invention, satellite kitchens can easily produce products and expand the sales area of ​​products at low cost by simply having equipment for receiving orders, equipment for heating frozen soup, and equipment for refrigerating and freezing materials produced in the central kitchen. [Explanation of symbols]

[0084] 1 device 2. In-house server 3. Delivery contract company 4 Information receiving section 5 Product Manufacturing Department 6. Inventory Storage Department 7 Materials Manufacturing Department 8. Third-Party Contractors 9. Delivery Person 10. Microwave 11, 11-1, 11-2 Container 12 Liquid soup 13 Medium Plate 14 Steam vent 15 Frozen noodles 16 Partition member 17, 17' Ingredients (17' requires microwave) 18, 18-1, 18-2 lid 19 Cooked noodles Customer A B Satellite Kitchen C Central Kitchen D, D' product

Claims

[Claim 1] A system for preparing noodle products using materials delivered from a central kitchen, an information receiving unit that receives product order information from customers; a freezer for storing frozen noodles and frozen soups packaged for each serving, which are produced in the central kitchen and delivered from the central kitchen; a heating means for heating the frozen soup to 60°C or higher to produce a liquid soup packaged for each serving; a microwaveable container capable of containing the liquid soup packaged for each serving; a microwaveable inner plate on which the frozen noodles for each serving are placed and which can be placed on the liquid soup contained in the container; a lid that can be placed on the container and the inner plate and used for microwave cooking; a means for ordering the frozen noodles and the frozen soup from the central kitchen based on a consumption history of the frozen noodles and the frozen soup and the stock quantity in the freezer; A system having:

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