Frozen food set and method for manufacturing frozen food set

Abstract

To provide a technology advantageous for reducing influence of moisture migration between food materials accommodated in a plurality of containers when a frozen food set including the plurality of containers is heated by a microwave oven.SOLUTION: A frozen food set includes: a first container that accommodates therein a first food material to be frozen; and a second container which includes a second food material space that accommodates therein a second food material to be frozen without any seasoning liquid, and which is stacked on the first container.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present disclosure relates to frozen meal sets and methods for making frozen meal sets. [Background technology]

[0002] The frozen prepared food cooking set disclosed in Patent Document 1 comprises a lower tray and an upper tray that is arranged to cover the entire lower tray, and the seasoning liquid contained in the upper tray and the food ingredients contained in the lower tray are heated and cooked in a microwave oven. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2020-137453 Summary of the Invention [Problem to be solved by the invention]

[0004] The present disclosure provides an advantageous technique for reducing the effects of moisture migration between ingredients contained in multiple containers when a frozen food set having multiple containers is heated in a microwave oven. [Means for solving the problem]

[0005] One aspect of the present disclosure relates to a frozen food set comprising a first container for containing a first ingredient to be frozen, and a second container stacked on the first container, the second container having a second ingredient space for containing a second ingredient to be frozen that does not contain a seasoning liquid. [Effects of the Invention]

[0006] The present disclosure is advantageous in reducing the effects of moisture migration between ingredients contained in multiple containers when a frozen food set having multiple containers is heated in a microwave oven. [Brief explanation of the drawings]

[0007] [Figure 1] FIG. 1 is a perspective view showing an example of a main container and an inner container included in a frozen food set. [Figure 2] FIG. 2 is a perspective view showing an example of a frozen food set in which the main container and the inner container shown in FIG. 1 are stacked. [Figure 3] FIG. 3 is a diagram showing an example of a cross section of the frozen food set shown in FIG. DETAILED DESCRIPTION OF THE INVENTION

[0008] An embodiment of the present disclosure will now be described with reference to the drawings.

[0009] Fig. 1 is a perspective view showing an example of a main container 11 and an inner container 12 provided in a frozen food set 10. Fig. 2 is a perspective view showing an example of a frozen food set 10 in which the main container 11 and the inner container 12 shown in Fig. 1 are stacked. Fig. 3 is a diagram showing an example of a cross section of the frozen food set 10 shown in Fig. 2.

[0010] The frozen food set 10 of this embodiment is intended to be heated and cooked in a microwave oven. The frozen food set 10 shown in Figures 1 to 3 provides a cold noodle dish when thawed, but the frozen food set 10 may also provide cooked foods other than frozen noodle dishes.

[0011] The container 11 (first container) is made of a material that can withstand cooking in a microwave oven and has an ingredient space S1. The ingredient space S1 contains a first ingredient to be frozen, which in the example shown in Figures 1 to 3 contains noodle ingredients F1.

[0012] In the ingredient space S1 of the container 11 of this embodiment, ice J is accommodated together with noodle ingredients F1.

[0013] The first food ingredient is not limited to noodle food ingredient F1, but when it is stored in food ingredient space S1 together with ice J, it is an ingredient that can be cooled by the ice J remaining in food ingredient space S1 after cooking in the microwave oven described below and can be brought to a suitable eating state.

[0014] The main component of ice J is water, but components other than water may also be contained in ice J. Ice J has a sufficiently low Brix value, lower than the Brix value of the sauce (liquid seasoning) contained in seasoning container 13 described below. Ice J containing water as its main component and having a low Brix value has the property of not melting easily (almost not melting) even when exposed to microwaves (electromagnetic waves) emitted by a microwave oven.

[0015] The inner container 12 (second container) is made of a material that can withstand cooking in a microwave oven and has an ingredient space (second ingredient space) S2 for accommodating an ingredient, which is an example of a second ingredient. The second ingredient is not limited to an ingredient, but is preferably eaten together with the first ingredient. For example, the first ingredient may be red noodles and the second ingredient may be white noodles, and the first ingredient and the second ingredient may be combined to form a red and white dish. The ingredient space S2 accommodates an ingredient F2 that does not contain a seasoning liquid and is to be frozen.

[0016] The ingredients F2 are not limited, but are typically ingredients that are eaten together with the ingredients (noodle ingredients F1) in the container 11, and for example, okra, processed meat, rolled omelet, and pickled ginger may be provided as ingredients F2.

[0017] The inner container 12 is detachably stacked on the main container 11.

[0018] When main container 11 and inner container 12 are stacked, the bottom of main container 11 serves as a lower tray (main dish), and the bottom of inner container 12 serves as an upper tray (intermediate dish) located above the bottom of main container 11. In this way, frozen food set 10 of this embodiment includes multiple trays that can be configured in multiple tiers.

[0019] 1 to 3 is placed on main container 11 while being supported from below by main container 11. Specifically, the horizontally extending edge portion of inner container 12 is placed on the horizontally extending edge portion of main container 11, thereby supporting inner container 12 by main container 11.

[0020] In this embodiment, the inner container 12 is placed on the main container 11 so as to cover only a portion of the main container 11. In other words, the inner container 12 is placed on the main container 11 so as to partially expose the inside of the main container 11 (i.e., the food space S1).

[0021] The noodle ingredients F1 are placed together with ice J in the exposed portion of the interior of the main container 11 (ingredients space S1) that is not covered by the inner container 12 that is stacked on top of the main container 11.

[0022] When the noodle ingredient F1 in the main container 11 is subjected to freezing and thawing processes, the freezing efficiency decreases if the noodle ingredient F1 is covered by the inner container 12. Therefore, by arranging the noodle ingredient F1 in a portion of the ingredient space S1 of the main container 11 that is not covered by the inner container 12, the noodle ingredient F1 is frozen efficiently, and as a result, deterioration in the quality of the noodle ingredient F1 due to freezing is suppressed.

[0023] When the inner container 12 is stacked on the main container 11, the bottom of the inner container 12 is floating above the bottom of the main container 11, and a space C (clearance) is formed between the bottom of the inner container 12 and the bottom of the main container 11.

[0024] When inner container 12 is stacked on main container 11 and the bottom of inner container 12 is in contact with the bottom of main container 11, external forces such as impacts transmitted from the bottom of main container 11 are also directly transmitted to the bottom of inner container 12. In this case, for example, if a large external force acts on the bottom of main container 11 during transportation of frozen food set 10, inner container 12 may become detached from main container 11, or ingredients F2 inside inner container 12 may be scattered.

[0025] On the other hand, when a space C is provided between the bottom of the inner container 12 and the bottom of the main container 11 as in this embodiment, the space C acts as a cushion area (buffer area), reducing external forces such as impacts transmitted from the bottom of the main container 11 to the inner container 12.

[0026] From the viewpoint of suppressing the transmission of external forces from the main container 11 to the inner container 12, it is preferable that the clearance (ie, the height direction distance) between the bottom of the inner container 12 and the bottom of the main container 11 is large.

[0027] However, if the clearance between the bottom of the inner container 12 and the bottom of the main container 11 is large, noodle ingredients F1 are likely to enter between the bottom of the inner container 12 and the bottom of the main container 11. Freezing of ingredients located between the bottom of the main container 11 and the bottom of the inner container 12 tends to take a long time because it is done inefficiently compared to freezing of ingredients located in areas not covered by the inner container 12. In addition, uneven freezing and thawing of ingredients located in the space between the main container 11 and the inner container 12 may damage the quality of the ingredients. Furthermore, if ingredients are placed between the bottom of the main container 11 and the bottom of the inner container 12, the buffering function of the space C between the main container 11 and the inner container 12 is impaired, and the external force transmitted from the bottom of the main container 11 to the inner container 12 may not be sufficiently reduced by the space C.

[0028] Therefore, in order to efficiently freeze the noodle ingredient F1 in the main container 11 and reduce the external force transmitted from the bottom of the main container 11 to the inner container 12, it is preferable to prevent the noodle ingredient F1 from entering the space C between the bottom of the inner container 12 and the bottom of the main container 11. From the perspective of reducing the entry of the noodle ingredient F1 into the space C between the bottom of the inner container 12 and the bottom of the main container 11, it is preferable that the clearance between the bottom of the inner container 12 and the bottom of the main container 11 is small.

[0029] Therefore, in this embodiment, the bottom of the inner container 12 stacked on the main container 11 is slightly raised above the bottom of the main container 11 so as to effectively reduce the intrusion of noodle ingredients F1 into the space C between the bottom of the inner container 12 and the bottom of the main container 11.

[0030] As an example, the clearance between the bottom of main container 11 and the bottom of inner container 12 stacked on main container 11 is smaller than noodle ingredient F1. In other words, the clearance between the bottom of main container 11 and the bottom of inner container 12 is smaller than the overall height of noodle ingredient F1 in a frozen state. Furthermore, by making the clearance between main container 11 and inner container 12 smaller than the height of noodle ingredient F1 in an unfrozen state (for example, the diameter of one noodle ingredient F1), it is possible to more reliably reduce the intrusion of noodle ingredient F1 into space C between the bottom of inner container 12 and main container 11.

[0031] In the example shown in Figs. 1 to 3, the inner container 12 has a plurality of ingredient spaces S2 that are separated from one another, but it may have only a single ingredient space S2.

[0032] Each ingredient space S2 is defined by the bottom surface Pb and side surface Ps of the inner container 12, and has an opening Pt located on the opposite side of the bottom surface Pb (i.e., facing the bottom surface Pb). One end (i.e., the lower end) of the side surface Ps is connected to the bottom surface Pb, and the other end (i.e., the upper end) defines the opening Pt.

[0033] The area of ​​the opening Pt of each ingredient space S2 (i.e., the horizontal cross-sectional area) is larger than the area of ​​the bottom surface Pb.

[0034] This allows the opening Pt to be sufficiently larger than the ingredient F2, while the ingredient space S2 on the bottom surface Pb side to have a size that is suitable for the ingredient F2. Because the opening Pt is larger than the ingredient F2, it is easy to "storage the ingredient F2 into the ingredient space S2" and "remove the ingredient F2 from the ingredient space S2" through the opening Pt. Meanwhile, by adjusting the size and volume of the ingredient space S2 on the bottom surface Pb side to fit the ingredient F2, the ingredient F2 can be stably supported by the inner container 12 in the ingredient space S2.

[0035] Furthermore, the side surface portion Ps of the inner container 12 of this embodiment has an inclined portion G. The inclined portion G extends from the bottom surface portion Pb side toward the opening portion Pt at an angle greater than 90° with respect to the bottom surface portion Pb.

[0036] The inner surface of the inclined portion G forms a smoothly inclined surface, which allows the ingredients F2 in the ingredient space S2 to move easily toward the opening Pt, further improving the ease of removing the ingredients F2 from the inner container 12.

[0037] The inner surface of the inclined portion G may be a flat surface with a constant inclination, or may be a smoothly curved surface with a continuously changing inclination, or may include both a flat surface and a curved surface.

[0038] 1 to 3, the entire side surface portion Ps is provided as the inclined portion G, but only a portion of the side surface portion Ps may be provided with the inclined portion G. For example, the portion of the side surface portion Ps located between the corresponding ingredient space S2 and the noodle ingredient F1 in the ingredient space S1 (see the left side surface portion Ps in FIG. 3) may have the inclined portion G. In this case, the operation of removing the inner container 12 from the main container 11 and the operation of putting the ingredient F2 from the inner container 12 into the ingredient space S1 can be carried out simultaneously or consecutively.

[0039] The size and volume of each ingredient space S2 are preferably determined according to the ingredient F2 to be contained therein.

[0040] For example, the volume of the ingredient space S2 in which a relatively small amount of ingredient F2 is accommodated may be smaller than the volume of the ingredient space S2 in which a relatively large amount of ingredient F2 is accommodated.

[0041] Furthermore, the greater the distance from the opening Pt of the ingredient F2 contained in the ingredient space S2, the more difficult it tends to be to remove the ingredient F2 from the ingredient space S2. Therefore, the height position of the bottom surface Pb relative to the opening Pt (i.e., the distance between the opening Pt and the bottom surface Pb) may be determined so that the ingredient F2 is placed in an appropriate position near the opening Pt in the ingredient space S2. In this case, the height position of the bottom surface Pb is determined so as to achieve both ease of removal of the ingredient F2 while reducing the intrusion of noodle ingredients F1 into the space C.

[0042] Furthermore, the frozen food set 10 of this embodiment includes a liquid seasoning container (third container) 13 that contains a sauce (liquid seasoning) to be frozen.

[0043] 2 and 3 is made up of a flexible bag that hermetically stores the sauce, and is positioned inside the container 11 (food material space S1) above the noodle ingredients F1 and ice J inside the container 11 so as to cover some or all of the noodle ingredients F1 and ice J. As a result, even when the frozen food set 10 is placed at a temperature at which ice begins to melt (for example, a temperature higher than 0°C), the seasoning container 13 and the sauce reduce temperature changes in the noodle ingredients F1 and ice J, preventing the frozen noodle ingredients F1 and ice J from thawing.

[0044] The seasoning liquid container 13 is provided as a separate body from the main container 11 and the inner container 12 and can be moved independently of the main container 11 and the inner container 12.

[0045] When frozen food set 10 is cooked, at least a portion of inner container 12 remains positioned inside main container 11 (food material space S1), but seasoning container 13 is entirely removed from inside main container 11. In other words, when frozen food set 10 is cooked using a microwave oven, main container 11 and inner container 12 are placed together in the microwave, but seasoning container 13 is not placed in the microwave and is not heated by the microwave.

[0046] While the noodle ingredients F1 in the main container 11 and the ingredients F2 in the inner container 12 are being heated in the microwave oven, the seasoning container 13 is left in an environment at room temperature (e.g., 5 to 35°C), so that at least a portion of the frozen sauce in the seasoning container 13 melts and liquefies.

[0047] As mentioned above, the sauce has a higher Brix value than ice J, and due to factors such as freezing point depression, the freezing point of the sauce is lower than that of ice J, and the latent heat (heat of fusion) of the sauce is smaller than that of ice J. Therefore, if the frozen sauce is left in a room temperature environment for just a few minutes (for example, 1 to 5 minutes), at least a portion of it will melt and liquefy.

[0048] Thereafter, the sauce in the seasoning container 13 is poured into the ingredient space S1. As a result, the noodle ingredient F1 after the heating process is cooled by the sauce poured into the ingredient space S1 and the ice J remaining in the ingredient space S1.

[0049] When the noodle ingredients F1, ice J, seasoning container 13 containing sauce, and inner container 12 containing topping F2 are arranged inside the main container 11, the opening of the main container 11 is covered by a lid (not shown).

[0050] The lid is not limited to any particular size, shape, or material, and may be of any size, shape, or material that is effective in preventing the noodle ingredients F1, ice J, seasoning container 13, inner container 12, and toppings F2 from scattering from main container 11. The lid may be made of a non-flexible material (e.g., plastic) that basically maintains a constant shape, or may be made of a flexible material (e.g., flexible vinyl) that can easily change shape due to an external force. In this embodiment, the outer bag (not shown) that houses main container 11, inner container 12, and seasoning container 13 as a whole functions as the lid, but a separate lid from such an outer bag may also be provided.

[0051] [Frozen food set manufacturing method] Next, an example of a method for manufacturing the frozen food set 10 will be described.

[0052] First, cooked noodle ingredients F1 and ingredients F2 are prepared. Then, cooked noodle ingredients F1 are placed in ingredient space S1 of main container 11, cooked ingredients F2 are placed in ingredient space S2 of inner container 12, and inner container 12 is placed on main container 11 (freezing preparation process).

[0053] The specific method for storing the noodle ingredients F1 in the main container 11, the specific method for storing the ingredients F2 in the inner container 12, and the specific method for stacking the inner container 12 on the main container 11 are not limited.

[0054] For example, boiled noodle ingredients F1 may be placed in ingredient space S1 of main container 11 after being sufficiently cooled. Similarly, ingredients F2 may be placed in ingredient space S2 of inner container 12 after being sufficiently cooled.

[0055] Furthermore, the inner container 12 may be placed on the main container 11 while the noodle ingredient F1 is contained in the main container 11. Alternatively, the noodle ingredient F1 may be placed in the ingredient space S1 of the main container 11 after the inner container 12 is placed on the main container 11.

[0056] Furthermore, the inner container 12 may be placed on the main container 11 while the ingredient F2 is contained in the inner container 12. Alternatively, the ingredient F2 may be placed in the ingredient space S2 of the inner container 12 after the inner container 12 is placed on the main container 11.

[0057] Thereafter, the main container 11 and the inner container 12, with the noodle ingredients F1 and the toppings F2 contained therein, are carried to a freezing compartment, where the noodle ingredients F1 and the toppings F2 are frozen (freezing step).

[0058] As described above, the noodle ingredient F1 in the main container 11 is subjected to the freezing process in a state in which it is difficult for the noodle ingredient F1 to enter the space C between the bottom of the main container 11 and the bottom of the inner container 12, and in a state in which the noodle ingredient F1 is exposed and not covered by the inner container 12. Therefore, the noodle ingredient F1 in the main container 11 is frozen efficiently and can be frozen uniformly in a short period of time.

[0059] Similarly, the ingredients F2 in the inner container 12 are also frozen in an exposed state, allowing them to be frozen efficiently and uniformly in a short time. Furthermore, the ingredients F2 in the inner container 12 are frozen separately from the noodle ingredients F1. Therefore, the noodle ingredients F1 in the main container 11 and the ingredients F2 in the inner container 12 can be frozen without mixing with each other, preventing deterioration of quality.

[0060] Thereafter, a plurality of pieces of ice J are arranged on the frozen noodle ingredients F1 in the ingredient space S1 of the container 11 (ice arrangement step). The ice J is arranged in the ingredient space S1 in a state of contact with the noodle ingredients F1.

[0061] In this embodiment, after ice J is placed on the noodle ingredient F1 in a frozen environment, a liquid (for example, the ice J and / or a component (such as water) contained in the noodle ingredient F1) is sprayed onto the noodle ingredient F1. As a result, the ice J is fixed to the noodle ingredient F1 via the frozen liquid.

[0062] Thereafter, the seasoning container 13 containing the sauce is placed in the ingredient space S1 of the main container 11 so as to cover the noodle ingredients F1 and the ice J (seasoning placement step).

[0063] When the seasoning container 13 is placed in the food space S1, the sauce is typically contained in the seasoning container 13 in a frozen state, but it does not necessarily have to be frozen, and some or all of the sauce may be contained in the seasoning container 13 in a liquid state.

[0064] However, from the viewpoint of maintaining the frozen state of the noodle ingredients F1 and the ice J, it is preferable that the sauce in the seasoning container 13 has a sufficiently low temperature so as not to promote thawing of the noodle ingredients F1 and the ice J. For example, the seasoning container 13 may be placed in the ingredient space S1 in a state in which the sauce in the seasoning container 13 has a temperature lower than the melting points of the noodle ingredients F1 and the ice J.

[0065] Then, the integrated structure of "main container 11 containing noodle ingredients F1, inner container 12 containing ingredients F2, and seasoning container 13 containing sauce" is placed in an outer bag (not shown) to create the frozen food set 10 (outer bag placing process).

[0066] The frozen food set 10 (product) is then transported and stored in a frozen environment (transportation and storage process).

[0067] From the standpoint of preventing thawing of the frozen food set 10 (especially the frozen noodle ingredients F1 and ingredients F2), the above-mentioned freezing step to transport and storage step are preferably carried out in a frozen environment with a temperature lower than the melting points of the noodle ingredients F1 and ingredients F2. In particular, the above-mentioned ice arrangement step to transport and storage step are preferably carried out in a frozen environment with a temperature lower than the melting point of the ice J.

[0068] An example of a typical method for manufacturing a frozen food set 10 includes the following steps. In step 1, a second container 12 (inner container) is placed on top of a first container 11 (main container) so that the interior of the first container 11 is partially exposed. In step 2, cooked noodle ingredients F1 are placed in the ingredient space S1 of the first container 11. In step 2, cooked ingredients F2 are placed in the ingredient space S2 of the inner container 12. The ingredients F2 do not contain any liquid seasoning. In step 3, the food set 10 including the first container 11 and the second container 12 is frozen. In step 4, multiple pieces of ice J are placed on the frozen noodle ingredients F1 in the ingredient space S1 of the first container 11 and liquid is sprayed onto them. In step 5, a liquid seasoning container 13 containing a sauce is placed in the ingredient space S1 of the main container 11 so that it covers at least a portion of the noodle ingredients F1 and the ice J. The sixth step is to create the frozen food set 10 by placing the integrated "main container 11 containing the noodle ingredients F1, the inner container 12 containing the toppings F2, and the seasoning container 13 containing the sauce" into an outer bag (not shown).

[0069] [How to cook frozen food sets] Next, an example of a cooking method for the frozen food set 10 will be described.

[0070] First, the integrated "main container 11 containing noodle ingredients F1, inner container 12 containing toppings F2, and seasoning container 13 containing sauce" are removed from the outer bag (cooking preparation process).

[0071] Thereafter, the seasoning container 13 is removed from the main container 11 (seasoning removal step). As a result, the inner container 12 containing the ingredients F2, and the noodle ingredients F1 and ice J that are not covered by the inner container 12 and are exposed are placed in the ingredient space S1 of the main container 11.

[0072] Thereafter, the main container 11 and the inner container 12 are placed in a microwave oven while still stacked on top of each other, and the noodle ingredients F1 and toppings F2 contained in the main container 11 and the inner container 12 are heated and thawed (heat cooking process).

[0073] In this cooking step, the ice J in the container 11 does not melt much even when exposed to the microwaves emitted by the microwave oven. As a result, in the cooking step, the noodle ingredients F1 and toppings F2 are sufficiently thawed and cooked, while the ice J remains solid with almost no melting.

[0074] During the above-mentioned cooking process, the seasoning liquid container 13 is placed in a room temperature environment, and at least a portion of the sauce contained in the seasoning liquid container 13 is thawed and becomes liquid (sauce thawing process). Note that in order to promote thawing of the frozen sauce, the seasoning liquid container 13 may be placed in a high-temperature environment (for example, in hot water having a temperature higher than room temperature). The sauce thawing process may be performed before and / or after the above-mentioned cooking process.

[0075] After the above-mentioned cooking step is performed, the main container 11 and the inner container 12 are removed from the microwave oven, and the inner container 12 is removed from the main container 11 (container removal step).

[0076] Then, the sauce in the seasoning container 13 is poured into the ingredient space S1 in the container 11, and the noodle ingredient F1 is cooled (ingredient cooling process). That is, the noodle ingredient F1 in the container 11 is cooled by the ice J remaining in the ingredient space S1 and the molten or semi-molten sauce poured into the ingredient space S1. In particular, contact between the ice J and the liquid sauce promotes melting of the ice J under the relationship "thermal conductivity of the ambient gas (air) < thermal conductivity of the liquid sauce." As a result, the noodle ingredient F1 is efficiently cooled by the liquefied ice J (water in this example) and the liquid sauce. Furthermore, the noodle ingredient F1 is sufficiently mixed with the liquid sauce.

[0077] In the above-mentioned ingredient cooling process, the noodle ingredient F1, ice J, and sauce in the ingredient space S1 are actively stirred using utensils such as chopsticks, a spoon, or a fork, thereby promoting the cooling of the noodle ingredient F1.

[0078] Thereafter, the ingredients F2 are placed from the inner container 12 into the main container 11, and the ingredients F2 are arranged on the noodle ingredients F1 in the ingredient space S1 (ingredient adding step). By performing the ingredient adding step after the ingredient cooling step in this way, the ingredients F2 can be arranged neatly on the noodle ingredients F1.

[0079] The ingredient addition step may be carried out before or during the ingredient cooling step. In these cases, the ingredient F2 can be mixed with the liquid sauce together with the noodle ingredients F1.

[0080] As described above, according to the frozen food set 10 of this embodiment, the inner container 12 is stacked on top of the main container 11, and the noodle ingredients F1 contained in the main container 11 and the ingredients F2 contained in the inner container 12 (i.e., ingredients F2 not including sauce (liquid seasoning)) are frozen.

[0081] This effectively reduces the unintended transfer of moisture between the noodle ingredients F1 and the toppings F2 during both the manufacturing process and cooking process of the frozen food set 10.

[0082] Furthermore, since the ingredients F2 are contained in the ingredient space S2 of the inner container 12 having the opening Pt, it is easier to remove the ingredients F2 from the inner container 12 and to put the ingredients F2 into the main container 11 than when the ingredients F2 are contained in a bag.

[0083] Furthermore, the inner container 12 is placed on the main container 11 so that the inside of the main container 11 is partially exposed, and the noodle ingredients F1 are placed in the part of the inside of the main container 11 that is not covered by the inner container 12.

[0084] This allows the noodle ingredient F1 in the main container 11 to be efficiently frozen without the noodle ingredient F1 being covered by the inner container 12.

[0085] Furthermore, when the inner container 12 is stacked on the main container 11, the bottom of the inner container 12 is floating above the bottom of the main container 11.

[0086] This reduces external forces such as impacts transmitted from the bottom of the main container 11 to the bottom of the inner container 12, reducing the possibility of the inner container 12 falling off from the main container 11 and the scattering of ingredients F2 from the inner container 12.

[0087] Furthermore, the clearance between the bottom of main container 11 and the bottom of inner container 12 stacked on main container 11 is smaller than that of noodle ingredient F1.

[0088] This reduces the amount of noodle ingredients F1 that enters the space C formed between the bottom of the main container 11 and the bottom of the inner container 12, allowing the noodle ingredients F1 to be frozen efficiently.

[0089] Furthermore, the opening area of ​​each ingredient space S2 of the inner container 12 is larger than the area of ​​the bottom surface Pb of the inner container 12 that defines the bottom of the ingredient space S2.

[0090] This allows the ingredients F2 to be easily stored in each ingredient space S2, and the ingredients F2 to be easily removed from each ingredient space S2.

[0091] In addition, the side portion Ps that defines each ingredient space S2 of the inner container 12 has an inclined portion G that extends from the bottom portion Pb toward the opening Pt at an angle greater than 90° relative to the bottom portion Pb that defines the bottom surface of the ingredient space S2.

[0092] This makes it possible to store ingredients F2 in each ingredient space S2 and remove ingredients F2 from each ingredient space S2 more easily and smoothly.

[0093] The container 11 also contains ice J together with the noodle ingredients F1.

[0094] This allows the noodle ingredient F1 to be effectively cooled by the ice J. In particular, when the noodle ingredient F1 is heated in a microwave oven, the ice J can be stored in the container 11 together with the noodle ingredient F1. Therefore, the noodle ingredient F1 can be simply and efficiently cooled using the ice J without complicating the container configuration of the frozen food set 10 in order to store the ice J. In addition, consumers do not need to prepare their own ice to cool the noodle ingredient F1.

[0095] Furthermore, a seasoning container 13 for containing sauce is positioned above the noodle ingredients F1 and ice J within the container 11.

[0096] As a result, heat exchange between each of the noodle ingredients F1 and the ice J and the external environment occurs via the seasoning liquid container 13 and the sauce, reducing melting of the frozen noodle ingredients F1 and the ice J.

[0097] In addition, a seasoning liquid container 13 is provided as a separate body from the main container 11 and the inner container 12.

[0098] This can prevent unintended transfer of moisture between the sauce and each of the noodle ingredients F1 and toppings F2 during the manufacturing and cooking processes of the frozen food set 10.

[0099] Furthermore, the noodle ingredients F1 are contained in the ingredient space S1 of the main container 11 together with the ice J, the ingredients F2 are contained in a plurality of ingredient spaces S2 separated from one another of the inner container 12, and the sauce is contained in a seasoning liquid container 13 positioned so as to cover the noodle ingredients F1 and the ice J.

[0100] As a result, frozen food set 10 can provide a cold noodle dish (for example, chilled Chinese noodles) in which chilled noodle ingredients F1 and a plurality of types of toppings F2 are eaten together.

[0101] The frozen food set 10 can be produced by stacking an inner container 12 on a main container 11 so that the inside of the main container 11 is partially exposed, storing noodle ingredients F1 in the main container 11 and toppings F2 in the inner container 12, and freezing the food set comprising the main container 11 and the inner container 12.

[0102] This effectively reduces the unintended transfer of moisture between the noodle ingredients F1 and the toppings F2 during both the manufacturing process and cooking process of the frozen food set 10.

[0103] [Variations] The ingredient space S1 of the container 11 may contain any ingredient other than the noodle ingredient F1.

[0104] The ingredient F2 may be intended to be eaten while placed on the noodle ingredient F1, as in the above-described embodiment, or may be intended to be eaten without being placed on the noodle ingredient F1.

[0105] The present disclosure is not limited to the above-described embodiments and modifications. Various modifications may be made to each element of the above-described embodiments and modifications. Furthermore, the configurations of the above-described embodiments and modifications may be combined in whole or in part.

[0106] The technical category that embodies the above technical idea is not limited. For example, the above technical idea may be embodied by a computer program that causes a computer to execute one or more procedures (steps) included in the above method. The above technical idea may also be embodied by a computer-readable non-transitory recording medium on which such a computer program is recorded.

[0107] [Note] As is clear from the above, the present disclosure includes the following aspects.

[0108] [Aspect 1] a first container for containing a first foodstuff to be frozen; A frozen food set comprising: a second container that is stacked on the first container and has a second food ingredient space for accommodating a second food ingredient that does not contain a seasoning liquid and is to be frozen.

[0109] [Aspect 2] the second container is placed on the first container so as to partially expose the inside of the first container; The frozen food set according to aspect 1, wherein the first food ingredient is placed in a portion of the inside of the first container that is not covered by the second container when stacked on top of the first container.

[0110] [Aspect 3] A frozen food set according to aspect 1 or 2, wherein when the second container is stacked on the first container, the bottom of the second container is floating above the bottom of the first container.

[0111] [Aspect 4] A frozen food set according to aspect 3, wherein the clearance between the bottom of the first container and the bottom of the second container when stacked on top of the first container is smaller than that of the first food ingredient.

[0112] [Aspect 5] A frozen food set according to any one of Aspects 1 to 4, wherein the opening area of ​​the second ingredient space is larger than the area of ​​the bottom surface of the second container that defines the bottom of the second ingredient space.

[0113] [Aspect 6] The second container has a bottom surface and a side surface that define the second food space, A frozen food set according to any one of Aspects 1 to 5, wherein the side surface has an inclined portion that extends from the bottom surface toward the opening of the second food ingredient space at an angle greater than 90° relative to the bottom surface.

[0114] [Aspect 7] A frozen food set according to any one of Aspects 1 to 6, wherein the first container contains ice together with the first foodstuff.

[0115] [Aspect 8] A frozen food set according to any one of Aspects 1 to 7, further comprising a third container positioned above the first food ingredient within the first container and containing a liquid seasoning.

[0116] [Aspect 9] The second food ingredient is a topping, The second container has a plurality of second food space spaces separated from each other, Noodles and ice in contact with the noodles are placed in a portion of the inside of the first container that is not covered by the second container that is stacked on the first container, A frozen food set as described in claim 8, wherein the third container is positioned so as to cover at least a portion of the noodles and the ice. [Aspect 10] placing a second container on the first container so that the inside of the first container is partially exposed; placing a first food ingredient in the first container; placing a second food ingredient in the second container; freezing a food set comprising the first container and the second container; A method for producing a frozen food set comprising: [Explanation of symbols]

[0117] 10 Frozen Food Sets 11 bottles 12 Medium container 13 Seasoning liquid container C-Space F1 Noodle ingredients F2 Ingredients G Sloped part J Ice Pb bottom part Ps side part Pt opening S1 Food space S2 Ingredients space

Claims

1. a first container for containing a first foodstuff to be frozen; a second container having a second food material space for accommodating a second food material to be frozen that does not contain a seasoning liquid and that is stacked on the first container; a third container positioned above the first food ingredient in the first container and containing a liquid seasoning.

2. the second container is placed on the first container so as to partially expose the inside of the first container; The frozen food set according to claim 1 , wherein the first food ingredient is placed in a portion of the inside of the first container that is not covered by the second container when the second container is stacked on top of the first container.

3. 3. The frozen food set according to claim 1, wherein the bottom of the second container is floating above the bottom of the first container when the second container is stacked on top of the first container.

4. 4. The frozen food set according to claim 3, wherein the clearance between the bottom of the first container and the bottom of the second container when stacked on the first container is smaller than the clearance between the first food ingredient and the bottom of the second container when stacked on the first container.

5. 5. The frozen food set according to claim 1, wherein the opening area of ​​the second food space is larger than the area of ​​the bottom surface of the second container that defines the bottom of the second food space.

6. The second container has a bottom surface and a side surface that define the second food space, A frozen food set according to any one of claims 1 to 5, wherein the side portion has an inclined portion extending from the bottom portion toward the opening of the second food space at an angle greater than 90° relative to the bottom portion.

7. The frozen food set according to any one of claims 1 to 6, wherein the first container contains ice together with the first food material.

8. The second food ingredient is a topping, The second container has a plurality of second food spaces separated from each other, Noodles and ice in contact with the noodles are placed in a portion of the inside of the first container that is not covered by the second container that is stacked on the first container, The frozen food set according to any one of claims 1 to 7, wherein the third container is positioned so as to cover at least a portion of the noodles and the ice.

9. placing a second container on the first container so that the interior of the first container is partially exposed; placing a first food ingredient in the first container; placing a second food ingredient in the second container; freezing a food set comprising the first container and the second container; Positioning a third container containing a liquid seasoning above the first food material in the first container; A method for producing a frozen food set comprising:

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