Stick-shaped simple food and method for manufacturing the same

Abstract

The present invention provides a stick-shaped, easy-to-eat food product that can be sold at convenience stores and other retailers, and can be eaten anytime, anywhere, without the need for chopsticks, spoons, or forks, by holding it with one hand, as well as a method for manufacturing the same. [Solution] A simple stick-shaped food 1 in which cooked, soft, elongated noodle-like ingredients 2 come together to form a stick shape, having a surface layer 5 exposed on the outer surface and an internal region inside the surface layer 5, in which the noodle-like ingredients 2 are baked and hardened in a state of close contact with each other in the surface layer 5, and the stick shape is maintained by the surface layer 5.

Description

Technical Field

[0006] , , , , , ,

[0001] The present invention relates to a stick-shaped simple food that is sold at convenience stores and the like, can be eaten with one hand without being affected by time or place, and without using chopsticks, forks or the like, and a method for manufacturing the same.

Background Art

[0002] Conventionally, at convenience stores and the like, "cup yakisoba" as disclosed in Patent Document 1, which is housed in a cup-shaped container, has been sold.

[0003] The "cup yakisoba" disclosed in Patent Document 1 is eaten by pouring hot water into a container containing noodles, waiting for the noodles to soften and restore to an edible state, and then using chopsticks, spoons, forks or the like.

[0004] However, this type of food requires hot water for eating, requires waiting until the noodles soften and restore, further requires a place to discard the hot water used for softening and restoring the noodles, and in addition, requires chopsticks, spoons, forks or the like. Therefore, there is a problem that it cannot be easily eaten regardless of time or place.

Prior Art Documents

Patent Documents

[0005] <00000​​​​​​​​​​​​​​​​​

[0007] To achieve the above objective, a first aspect of the present invention is a stick-shaped simple food in which cooked, soft, elongated noodle-like ingredients are gathered to form a stick shape, having a surface layer exposed on the outer surface and an internal region inside the surface layer, wherein the noodle-like ingredients are in close contact with each other in the surface layer. Pressed grill It hardens, The noodle-like material in the internal region is more easily scattered than the noodle-like material in the surface layer, and hardens when pressed and baked. The stick shape is maintained by the surface layer.

[0008] A second aspect of the present invention is a stick-shaped simple food according to the first aspect, wherein the noodle-like food in the internal region is more noodle-like than the noodle-like food in the surface layer. Low density It is characterized by [this].

[0009] A third aspect of the present invention is a stick-shaped simple food according to the first or second aspect, characterized in that a liquid seasoning is applied to the surface layer.

[0010] A fourth aspect of the present invention is a stick-shaped simple food according to any one of the first to third aspects, characterized in that the surface layer is frozen in a baked and hardened state.

[0011] A fifth aspect of the present invention is a stick-shaped, easy-to-eat food product according to any one of the first to third aspects, characterized in that it is vacuum-packed with a flexible packaging material covering the surface layer.

[0012] A sixth aspect of the present invention is a stick-shaped simple food according to any one of the first to fifth aspects, characterized in that the noodle-like ingredient is seasoned and cooked Chinese noodles, pasta, udon, soba, or rice vermicelli.

[0013] A seventh aspect of the present invention is a method for manufacturing a stick-shaped instant food using a stick-shaped instant food manufacturing container that can be set to a mold-closed state in which a mold space with a cross-sectional shape corresponding to the cross-sectional shape of the stick-shaped instant food to be manufactured is partitioned and a mold-open state in which a part of the mold space is opened, comprising: a first step of setting the stick-shaped instant food manufacturing container to the mold-open state and placing cooked, soft, elongated noodle-like ingredients in the opened mold space; a second step of setting the stick-shaped instant food manufacturing container to the mold-closed state and heating the stick-shaped instant food manufacturing container from the outside to bake and shape the noodle-like ingredients, thereby processing the noodle-like ingredients into a stick-shaped instant food; and a third step of setting the stick-shaped instant food manufacturing container to the mold-open state and removing the stick-shaped instant food from the opened mold space, wherein in the second step, the noodle-like ingredients are pressed and baked by the stick-shaped instant food manufacturing container.

[0014] An eighth aspect of the present invention is a method for producing a stick-shaped simple food according to the seventh aspect, characterized in that the total apparent volume of the noodle-shaped food ingredient placed in the mold space in the open state in the first step is greater than the volume of the mold space in the closed state in the second step.

[0015] A ninth aspect of the present invention is a method for manufacturing a stick-shaped instant food according to the seventh or eighth aspect, wherein the stick-shaped instant food manufacturing container comprises a first baking mold having a first mold recess that partitions one side of the mold interior space, and a second baking mold capable of closing the first mold recess, wherein in the open mold state, the second baking mold opens the first mold recess, and in the closed mold state, the second baking mold closes the first mold recess and partitions the other side of the mold interior space, the first step is to place the noodle-shaped food in the mold interior space by placing the noodle-shaped food in the open first mold recess, and the second step is to heat the stick-shaped instant food manufacturing container while the noodle-shaped food is sandwiched and compressed between the first baking mold and the second baking mold.

[0016] A tenth aspect of the present invention is a method for manufacturing a stick-shaped instant food according to the seventh or eighth aspect, wherein the container for manufacturing the stick-shaped instant food comprises a cylindrical baking mold having an inner surface that partitions the outer periphery of the mold's internal space, a first lid-shaped baking mold capable of closing one axial end of the cylindrical baking mold, and a second lid-shaped baking mold capable of closing the other axial end of the cylindrical baking mold, wherein in the open state, at least the first lid-shaped baking mold opens one end of the cylindrical baking mold, and in the closed state, the first lid-shaped baking mold closes the cylindrical baking mold The invention is characterized in that one end of the first lid-shaped baking mold closes off to partition one end of the internal space of the mold, and the second lid-shaped baking mold closes off the other end of the cylindrical baking mold to partition the other end of the internal space of the mold, in the first step, the noodle-like food is placed in the internal space of the mold by inserting it into the cylindrical baking mold, which has at least one end open, and in the second step, the stick-shaped simple food manufacturing container is heated while the noodle-like food is compressed in the axial direction by the first lid-shaped baking mold and the second lid-shaped baking mold. [Effects of the Invention]

[0017] According to the present invention, it is possible to provide a stick-shaped, easy-to-eat food that can be sold at convenience stores and the like, and can be eaten anytime, anywhere, without using chopsticks, a spoon, or a fork, and can be held with one hand. Furthermore, because the stick shape of the easy-to-eat food is maintained by a hardened surface layer formed by baking the noodle-like ingredients together in a tightly packed state, the stick shape is less likely to fall apart when held and eaten with one hand, making it even easier to eat. [Brief explanation of the drawing]

[0018] [Figure 1] This is a perspective view showing the open state of a stick-shaped simple food manufacturing container according to the first embodiment of the present invention. [Figure 2] Figure 1 is a plan view of a stick-shaped, simple food manufacturing container. [Figure 3] This is a cross-sectional view taken along the line AA in Figure 2. [Figure 4] Figure 1 is a perspective view showing the closed state of the stick-shaped, simple food manufacturing container. [Figure 5] It is a sectional view taken along the line B-B of FIG. 4. [Figure 6] It is a sectional view taken along the line C-C of FIG. 5. [Figure 7] It is a sectional view showing a state in which noodle-like food ingredients are placed in the first-type concave portion of the stick-shaped simple food manufacturing container of FIG. 1. [Figure 8] It is a flowchart for explaining an example of the method for manufacturing a stick-shaped simple food of the present embodiment. [Figure 9] It is a photograph of an example of a stick-shaped simple food. [Figure 10] It is a diagram schematically showing a sectional view taken along the line D-D of FIG. 9. [Figure 11] It is a diagram schematically showing a sectional view taken along the line E-E of FIG. 9. [Figure 12] It is a photograph of an example of a stick-shaped simple food packed in vacuum. [Figure 13] It is a perspective view showing a stick-shaped simple food manufacturing container according to the second embodiment of the present invention. [Figure 14] It is a plan view of the lid-shaped mold of FIG. 13. [Figure 15] It is a sectional view taken along the line F-F of FIG. 14. [Figure 16] It is a sectional view showing the mold opening state of the stick-shaped simple food manufacturing container in the sectional view taken along the line G-G of FIG. 14. [Figure 17] It is a sectional view showing the mold closing state of the stick-shaped simple food manufacturing container in the sectional view taken along the line G-G of FIG. 14. [Figure 18] It is a sectional view taken along the line H-H of FIG. 17.

Embodiments for Carrying Out the Invention

[0019] Hereinafter, the stick-shaped simple food of the present invention and its manufacturing method will be described in detail with reference to the attached drawings.

[0020] The stick-shaped convenient food 1 of the present invention is made up of cooked, soft, elongated noodle-like ingredients 2 that come together to form a stick shape (rod shape) (see Figure 9), and has a size and shape that allows it to be easily held and eaten with one hand. The ingredients that make up the stick-shaped convenient food 1 may consist only of noodle-like ingredients 2, or they may include a small amount of other ingredients (for example, finely chopped cooked vegetables or meat) in addition to the noodle-like ingredients 2.

[0021] (First Embodiment) Figure 1 is a perspective view showing the open state of the stick-shaped simple food manufacturing container 10 according to the first embodiment, Figure 2 is a plan view of the stick-shaped simple food manufacturing container 10 of Figure 1, Figure 3 is a cross-sectional view taken along the arrow AA in Figure 2, Figure 4 is a perspective view showing the closed state of the stick-shaped simple food manufacturing container 10 of Figure 1, Figure 5 is a cross-sectional view taken along the arrow BB in Figure 4, Figure 6 is a cross-sectional view taken along the arrow CC in Figure 5, and Figure 7 is a cross-sectional view showing the state in which noodle-like food ingredients 2 are placed in the first mold recess 14 of the stick-shaped simple food manufacturing container 10 of Figure 1.

[0022] As shown in Figures 1 to 6, the stick-shaped simple food manufacturing container 10 of this embodiment comprises a first baking mold (lower baking mold) 11 and a second baking mold (upper baking mold) 21. The first baking mold 11 and the second baking mold 21 constitute one and the other half of a two-part mold. As the material for the stick-shaped simple food manufacturing container 10, a metal material with high thermal conductivity suitable for baking food ingredients (for example, aluminum or an aluminum alloy) is preferable.

[0023] The first baking mold 11 comprises a rectangular block-shaped first baking mold body 13, one or more (two in this embodiment) first mold recesses 14 recessed from one surface (the upper surface in Figure 1) of the first baking mold body 13, and a first arm 15 extending integrally from the first baking mold body 13. The first mold recesses 13 define one side (the lower side in Figure 1) of the mold cavity 30.

[0024] The second baking mold 21 includes a rectangular flat lid 22, one or more second baking mold bodies 23 protruding from one surface of the lid 22 (the upper surface in Figure 1), a second mold recess 24 recessed from the tip surface of the second baking mold body 23 (the upper surface in Figure 1), and a second arm 25 extending integrally from the lid 22. The second baking mold 21 is provided with the same number of second baking mold bodies 23 as the first mold recesses 14 of the first baking mold 11 (two in this embodiment), positioned at locations corresponding to the first mold recesses 14. The number of pairs of first mold recesses 14 and second baking mold bodies 23 can be arbitrarily set.

[0025] The first arm 15 and the second arm 25 are rotatably connected at their ends via a shaft member 31. By tilting the second arm 25 relative to the first arm 15 about the shaft member 31, the second baking mold 21 moves in an open and closed position relative to the first baking mold 11. The structure that allows the second baking mold 21 to move in an open and closed position relative to the first baking mold 11 is not limited to this, and other structures (for example, a structure that raises and lowers the second baking mold 21 relative to the first baking mold 11) may also be used.

[0026] As the second baking mold 21 moves to the closed position, the stick-shaped simple food manufacturing container 10 enters a closed state (see Figures 4 to 6). In the closed state, the second baking mold 21 overlaps the first baking mold 11 from above, the second baking mold body 23 enters the upper part of the first mold recess 14, the first mold recess 14 is closed by the second baking mold 21, and the second mold recess 24 partitions the other side (upper side in Figure 5) of the mold cavity 30. The closed position of the second baking mold 21 is determined by the second baking mold 21 contacting the first baking mold 11.

[0027] In the closed state, the mold interior space 30 is partitioned by the first mold recess 14 and the second mold recess 24. That is, the first mold recess 14 and the second mold recess 24 constitute the inner surface of the mold that partitions the mold interior space 30. The mold interior space 30 has a cross-sectional shape corresponding to the cross-sectional shape of the stick-shaped simple food 1 (see Figure 9), and has a cylindrical central region 30M and two hemispherical tip regions 30T that continuously bulge out from both ends of the central region 30M in the axial direction.

[0028] As the second baking mold 21 moves from its closed position, the stick-shaped simple food manufacturing container 10 enters an open mold state (see Figures 1 to 3). In the open mold state, the second baking mold 21 detaches from above the first baking mold 11, opening the first mold recess 14. The noodle-shaped food ingredient 2 is placed and contained in the opened first mold recess 14 (see Figure 7).

[0029] Thus, the stick-shaped simple food manufacturing container 10 comprises a first baking mold 11 and a second baking mold 21, and can be set to a mold-closed state in which a mold-internal space 30 with a cross-sectional shape corresponding to the cross-sectional shape of the stick-shaped simple food 1 to be manufactured is partitioned, and to a mold-open state in which a part of the mold-internal space 30 is opened. The first baking mold 11 has a first mold recess 14 that partitions one side of the mold-internal space 30. The second baking mold 21 opens the first mold recess 14 in the mold-open state and closes the first mold recess 14 in the mold-closed state to partition the other side of the mold-internal space 30.

[0030] Next, a method for manufacturing stick-shaped simple food 1 using the stick-shaped simple food manufacturing container 10 will be described with reference to Figures 1 to 8. Figure 8 is a flowchart illustrating an example of the method for manufacturing stick-shaped simple food 1 according to this embodiment.

[0031] In this embodiment, the case in which yakisoba noodles are used as the long, thin noodle-like ingredient 2 will be described. However, the noodle-like ingredient 2 can be any noodle-like ingredient formed by shaping dough made from grain flour (wheat flour, buckwheat flour, rice flour, beans, etc.) or starch into a long, thin form. In place of yakisoba noodles, other Chinese noodles, pasta, udon, soba, rice vermicelli, etc. (all of which are pre-seasoned and cooked) can be used.

[0032] As shown in Figure 8, the manufacturing method of the stick-shaped simple food 1 of this embodiment comprises a noodle-making step S1, a noodle boiling step S2, a mixing step S3, a noodle supply step S4, a grilling step S5, a sauce application step S6, a freezing step S7, and a packaging step S8.

[0033] The noodle-making process S1 includes steps such as weighing the raw materials for the yakisoba noodles, mixing the weighed raw materials, making the yakisoba noodles, and weighing the yakisoba noodles to be supplied to each of the mold spaces 30.

[0034] The noodle boiling process S2 includes the step of putting the yakisoba noodles, which were weighed in the noodle making process S1, into a boiling pot (not shown) and removing the boiled noodles. The noodle boiling process S2 can be replaced with a noodle steaming process, a noodle steaming followed by boiling process, or a noodle boiling followed by steaming process, etc.

[0035] The mixing process S3 includes the step of mixing the noodles removed in the noodle boiling process S2 with oil, sauce, etc., to season them, and the soft, elongated noodle-like ingredient 2 that has been cooked in the mixing process S3 is provided to the noodle supply process S4. The mixing process S3 may be omitted, in which case the soft, elongated noodle-like ingredient 2 that has been cooked in the noodle boiling process S2 is provided to the noodle supply process S4.

[0036] The noodle supply process S4 includes setting the stick-shaped simple food manufacturing container 10 to an open mold state and placing the noodle-shaped ingredient 2 in the open first mold recess 14, thereby arranging the noodle-shaped ingredient 2 in the open mold space 30. Note that the weighing of the yakisoba noodles (noodle-shaped ingredient 2) to be supplied to each of the mold spaces 30 may be performed in the noodle boiling process S2, the mixing process S3, or the noodle supply process S4, rather than in the noodle making process S1.

[0037] In the noodle supply process S4, the amount of noodle-shaped food ingredient 2 supplied to the mold space 30 is set such that the total apparent volume V of the noodle-shaped food ingredient 2 before molding (see Figure 7) when placed in the mold space 30 (first mold recess 14) in the open mold state is greater than the volume of the mold space 30 (see Figure 6) in the closed mold state.

[0038] The baking process S5 includes the steps of closing the second baking mold 21 to close the stick-shaped simple food manufacturing container 10 while the noodle-shaped food ingredient 2 has been supplied to the first mold recess 14 by the noodle supply process S4, and transporting the stick-shaped simple food manufacturing container 10 in the closed mold state and heating it by passing it through an oven (not shown). The heating process may include the step of changing the orientation of the stick-shaped simple food manufacturing container 10 in the oven (such as the step of inverting it).

[0039] The noodle-like ingredient 2 is baked and molded by heating the stick-shaped simple food manufacturing container 10 from the outside, thereby processing the noodle-like ingredient 2 into a stick-shaped simple food 1. The shape of the stick-shaped simple food 1 is determined by the shape of the mold space 30. In this embodiment, the stick-shaped simple food 1 is molded to have a cylindrical portion 3 corresponding to the central region 30M of the mold space 30 and two hemispherical portions 4 at both ends corresponding to the tip region 30T of the mold space 30 (see Figure 9).

[0040] In the noodle supply process S4, the apparent volume V of the unformed noodle-shaped food material 2 (see Figure 7) placed in the mold space 30 in the open state is larger than the volume of the mold space 30 (see Figure 6) in the closed state during the baking process S5. Therefore, when the second baking mold 21, which is in the open state, is moved to close the mold, the noodle-shaped food material 2 is sandwiched and pressed between the first mold recess 14 and the second mold recess 24, and baked in a compressed state (press-baked). As a result, the surface layer 5 of the noodle-shaped food material 2 in the mold space 30 that is in contact with the inner surface of the mold (first mold recess 14 and second mold recess 24) is baked and hardened in a state where the noodle-shaped food material 2 is in close contact with each other (high density) compared to the internal region 6 inside the surface layer 5.

[0041] Furthermore, the baking process S5 includes opening the second baking mold 21 of the stick-shaped simple food manufacturing container 10 that has passed through the oven to open the mold, and removing the stick-shaped simple food 1 from the mold space 30 (first mold recess 14).

[0042] The stick-shaped instant food 1 removed from the stick-shaped instant food manufacturing container 10 has a surface layer 5 exposed on the outer surface and an internal region 6 inside the surface layer 5 (see Figures 9 to 11). The noodle-like ingredients 2 of the surface layer 5 are baked and hardened in a state where they are in close contact with each other, and the stick shape of the stick-shaped instant food 1 is maintained by the surface layer 5. On the other hand, the noodle-like ingredients 2 of the internal region 6 have a lower density than the surface layer 5 and are not baked in contact with the first type recess 14 and the second type recess 24 like the surface layer 5, so they are softer and more easily scattered than the noodle-like ingredients 2 of the surface layer 5.

[0043] The sauce application step S6 includes the step of applying a sauce, which is a liquid seasoning, to the surface layer 5 of the stick-shaped instant food 1 that has been removed from the stick-shaped instant food manufacturing container 10. By including the sauce application step S6, it becomes possible to manufacture a stick-shaped instant food 1 that retains its softness and does not deteriorate in texture even after time has passed.

[0044] The freezing step S7 includes the step of freezing the stick-shaped instant food 1, which has sauce applied to its surface layer 5. Alternatively, the sauce application step S6 may be omitted, and the stick-shaped instant food 1 removed from the stick-shaped instant food manufacturing container 10 in the baking step S5 may be frozen as is.

[0045] The packaging process S8 includes packaging the stick-shaped instant food 1, which was frozen in the freezing process S7, with plastic film or the like.

[0046] Alternatively, the freezing process S7 may be omitted, and the stick-shaped simple food 1 may be vacuum-packed in the packaging process S8 by covering the surface layer 5 with a flexible packaging material 7 such as a flexible plastic film (see Figure 9), or the vacuum-packed stick-shaped simple food 1 may be sterilized.

[0047] According to this embodiment, a stick-shaped convenient food 1 can be sold at convenience stores and the like, and can be eaten anytime, anywhere, without using chopsticks, a spoon, or a fork, by holding it with one hand. Furthermore, since the stick shape of the stick-shaped convenient food 1 is maintained by the surface layer 5 which is hardened by baking while the noodle-like ingredients 2 are in close contact with each other, the stick shape is less likely to fall apart when held and eaten with one hand, making it easier to eat.

[0048] Because the noodle-like ingredients 2 are baked together and hardened, forming a surface layer 5, and an internal region 6 inside the surface layer 5 where the density of the noodle-like ingredients 2 is lower and the noodle-like ingredients 2 tend to disperse, when eating the stick-shaped simple food 1, one can simultaneously enjoy the hard, crispy texture of the surface layer 5 and the soft texture of the internal region 6, giving the eater a novel impression.

[0049] In the mold space 30 of the stick-shaped simple food manufacturing container 10, tip regions 30T are provided that continuously bulge out in a hemispherical shape from both ends of a cylindrical central region 30M. Therefore, there are no corners where the inner surfaces of the mold intersect (for example, if the mold space is cylindrical and partitioned by a circumferential surface and two end faces, there will always be corners between the circumferential surface and the end faces). If corners exist on the inner surface of the mold, heat tends to concentrate at the corners during heating, which can cause the noodle-like food 2 that comes into contact with them to be overcooked and burnt. However, since there are no corners on the inner surface of the stick-shaped simple food manufacturing container 10 in this embodiment, the stick-shaped simple food 1 will not be burnt by the corners of the inner surface of the mold.

[0050] (Second Embodiment) Figure 13 is a perspective view showing the stick-shaped simple food manufacturing container 40 according to the second embodiment, Figure 14 is a plan view of the lid-shaped baking mold 51B of Figure 13, Figure 15 is a cross-sectional view taken along the FF arrow in Figure 14, Figure 16 is a cross-sectional view showing the open state of the stick-shaped simple food manufacturing container 40 in the cross-sectional view taken along the GG arrow in Figure 14, Figure 17 is a cross-sectional view showing the closed state of the stick-shaped simple food manufacturing container 40 in the cross-sectional view taken along the GG arrow in Figure 14, and Figure 18 is a cross-sectional view taken along the HH arrow in Figure 17.

[0051] This embodiment manufactures a stick-shaped instant food 1 using a stick-shaped instant food manufacturing container 40 that has a different structure from that of the first embodiment. Since the structure of the stick-shaped instant food manufacturing container 40 is the same as that of the first embodiment, the same reference numerals are used for components common to both embodiments, and detailed descriptions are omitted.

[0052] As shown in Figures 13 and 16, the stick-shaped simple food manufacturing container 40 of this embodiment comprises a cylindrical baking mold 41, a first lid-shaped baking mold 51A, and a second lid-shaped baking mold 51B. The cylindrical baking mold 41, the first lid-shaped baking mold 51A, and the second lid-shaped baking mold 51B each constitute a three-part mold.

[0053] The cylindrical baking mold 41 has a cylindrical shape with an inner circumferential surface 42 that demarcates the outer circumference of the mold space 30, and both ends in the axial direction are open, leaving the mold space 30 open. One or a predetermined number (four in this embodiment) of cylindrical baking molds 41 are prepared. The number of cylindrical baking molds 41 may be three or fewer, or five or more.

[0054] Since the first lid-shaped baking mold 51A and the second lid-shaped baking mold 51B have the same shape, they will be described together. The first and second lid-shaped baking molds 51A and 51B each have a rectangular flat lid 52, one or more disc-shaped lid-shaped baking mold bodies 53 protruding from one surface of the lid 52, a baking mold recess 54 recessed from the tip surface of the lid-shaped baking mold body 53, and a ventilation groove 55 extending continuously from one surface of the lid 52 to the outer circumferential surface of the lid-shaped baking mold body 53. The number of lid-shaped baking mold bodies 53 provided in each of the lid-shaped baking molds 51A and 51B is the same as the number of cylindrical baking molds 41, and in this embodiment there are four (see Figures 14 and 15).

[0055] The outer diameter of the lid-shaped baking mold body 53 is set to be slightly smaller than the inner diameter of the axial openings at both ends of the cylindrical baking mold 41. By inserting the lid-shaped baking mold body 53 of the first lid-shaped baking mold 51A into the opening at one axial end (upper end in Figure 16) of the cylindrical baking mold 41, one axial end of the cylindrical baking mold 41 is closed by the first lid-shaped baking mold 51A. Similarly, by inserting the lid-shaped baking mold body 53 of the second lid-shaped baking mold 51B into the opening at the other axial end (lower end in Figure 16) of the cylindrical baking mold 41, the other axial end of the cylindrical baking mold 41 is closed by the second lid-shaped baking mold 51B.

[0056] The stick-shaped simple food manufacturing container 40 is closed by inserting the lid-shaped baking mold body 53 of the first lid-shaped baking mold 51A into the axial opening at one end of the cylindrical baking mold 41, and inserting the lid-shaped baking mold body 53 of the second lid-shaped baking mold 51B into the axial opening at the other end of the cylindrical baking mold 41, thereby closing the axial openings at both ends of the cylindrical baking mold 41 with the first and second lid-shaped baking molds 51A and 51B (see Figure 17).

[0057] In the closed state, the first lid-shaped baking mold 51A closes one end of the cylindrical baking mold 41, and the baking mold recess 54 of the first lid-shaped baking mold 51A demarcates one end of the mold space 30. Similarly, the second lid-shaped baking mold 51B closes the other end of the cylindrical baking mold 41, and the baking mold recess 54 of the second lid-shaped baking mold 51B demarcates the other end of the mold space 30. In other words, the inner circumferential surface 42 of the cylindrical baking mold 41, the baking mold recess 54 of the first lid-shaped baking mold 51A, and the baking mold recess 54 of the second lid-shaped baking mold 51B constitute the inner surface of the mold that demarcates the mold space 30. The baking mold recess 54 has a concave shape that is recessed in a hemispherical shape, and the mold space 30 has a cylindrical central region 30M and two tip regions 30T that bulge out in a hemispherical shape continuously from both ends of the central region 30M in the axial direction (see Figure 17).

[0058] The stick-shaped simple food manufacturing container 40 is in an open state when at least the first lid-shaped baking mold 51A of the first and second lid-shaped baking molds 51A and 51B opens one end of the cylindrical baking mold 41 (see Figure 16). In the open state, noodle-shaped food ingredients 2 are inserted through the opening at one end of the open cylindrical baking mold 41 (see Figure 16). In this embodiment, the other end of the cylindrical baking mold 41 is closed by the second lid-shaped baking mold 51B, but both ends of the cylindrical baking mold 41 may be left open.

[0059] Thus, the stick-shaped simple food manufacturing container 40 comprises a cylindrical baking mold 41, a first lid-shaped baking mold 51A, and a second lid-shaped baking mold 51B, and can be set to a mold-closed state in which the mold interior space 30 has a cross-sectional shape corresponding to the cross-sectional shape of the stick-shaped simple food 1 to be manufactured is partitioned, and to a mold-open state in which a part of the mold interior space 30 is opened.

[0060] The ventilation groove 55 functions as an air vent passage that connects the internal mold space 30 to the outside when changing the stick-shaped simple food manufacturing container 40 from an open mold state to a closed mold state. In addition, the stick-shaped simple food manufacturing container 10 of the first embodiment may be provided with holes or the like that function as air vent passages.

[0061] Next, a method for manufacturing stick-shaped simple food 1 using a stick-shaped simple food manufacturing container 40 will be described.

[0062] The manufacturing method for the stick-shaped simple food 1 of this embodiment is the same as in the first embodiment, and includes a noodle-making step S1, a noodle boiling step S2, a mixing step S3, a noodle supply step S4, a baking step S5, a sauce application step S6, a freezing step S7, and a packaging step S8 (see Figure 8). The noodle-making step S1, noodle boiling step S2, mixing step S3, sauce application step S6, freezing step S7, and packaging step S8 are the same as in the first embodiment, so their description is omitted.

[0063] In the noodle supply process S4, the stick-shaped simple food manufacturing container 40 is set to an open mold state, and the noodle-shaped ingredient 2 is inserted into the cylindrical baking mold 41, which has one end open, thereby placing the noodle-shaped ingredient 2 in the open mold space 30 (see Figure 16).

[0064] In the noodle supply process S4, the amount of noodle-shaped food ingredient 2 supplied to the mold space 30 is set such that the total apparent volume V of the unformed noodle-shaped food ingredient 2 (see Figure 16) inserted into the mold space 30 (inside the cylindrical baking mold 41) when the mold is open is greater than the volume of the mold space 30 (see Figure 17) when the mold is closed.

[0065] The baking process S5 includes the steps of closing one end of the cylindrical baking mold 41 in the axial direction with the first lid-shaped baking mold 51A, while the noodle-shaped food ingredient 2 has been supplied into the cylindrical baking mold 41 by the noodle supply process S4, thereby closing the mold of the stick-shaped simple food manufacturing container 40, and transporting the stick-shaped simple food manufacturing container 40 in the closed mold state and heating it by passing it through an oven (not shown).

[0066] The noodle-like ingredient 2 is baked and molded by heating the stick-shaped simple food manufacturing container 40 from the outside, thereby processing the noodle-like ingredient 2 into a stick-shaped simple food 1. The shape of the stick-shaped simple food 1 is determined by the shape of the mold space 30. In this embodiment, the stick-shaped simple food 1 is molded to have a cylindrical portion 3 corresponding to the central region 30M of the mold space 30 and two hemispherical portions 4 at both ends corresponding to the tip region 30T of the mold space 30, as in the first embodiment (see Figure 17).

[0067] In the noodle supply process S4, the total apparent volume V of the unformed noodle-shaped food material 2 (see Figure 16) placed in the mold space 30 in the open state is larger than the volume of the mold space 30 (see Figure 17) in the closed state during the baking process S5. Therefore, when one axial end of the open cylindrical baking mold 41 is closed by the first lid-shaped baking mold 51A to close the mold, the noodle-shaped food material 2 is pressed and compressed from the axial direction by the first lid-shaped baking mold 51A and the second lid-shaped baking mold 51B and baked in a compressed state (press-baked). As a result, the surface layer 5 of the noodle-shaped food material 2 in the mold space 30 that is in contact with the inner surface of the mold (the inner circumferential surface 42 of the cylindrical baking mold 41 and the baking mold recesses 54 of the first and second lid-shaped baking molds 51A and 51B) is baked and hardened in a state where the noodle-shaped food material 2 is in close contact with each other (high density) compared to the internal region 6 inside the surface layer 5.

[0068] The stick-shaped instant food 1 removed from the stick-shaped instant food manufacturing container 10 has, similar to the first embodiment, a surface layer 5 exposed on the outer surface and an internal region 6 inside the surface layer 5. The noodle-like ingredients 2 of the surface layer 5 are baked and hardened in a state where they are in close contact with each other, and the stick shape of the stick-shaped instant food 1 is maintained by the surface layer 5. On the other hand, the noodle-like ingredients 2 of the internal region 6 have a lower density than the surface layer 5 and are not baked in contact with the inner circumferential surface 42 of the cylindrical baking mold 41 and the baking mold recesses 54 of the first and second lid-shaped baking molds 51A and 51B like the surface layer 5, so they are more likely to scatter than the noodle-like ingredients 2 of the surface layer 5.

[0069] In the embodiments described above, examples were given in which the stick-shaped simple food manufacturing containers 10 and 40 are constructed in a two-part or three-part configuration. However, the stick-shaped simple food manufacturing containers may also be constructed in a four-part or more configuration. Furthermore, although a stick-shaped simple food 1 having hemispherical parts 4 integrally attached to both ends of a cylindrical part 3 was described, the shape of the stick-shaped simple food is not limited to the above as long as it is stick-shaped.

[0070] Furthermore, the present invention is not limited to the embodiments described above as examples, and various modifications are possible depending on the design, etc., even in embodiments other than those described above, as long as they do not depart from the technical idea of ​​the present invention. [Explanation of Symbols]

[0071] 1: Stick-shaped instant food 2: Noodle-like ingredients 5: Surface layer 6: Internal area 7:Flexible packaging material 10,40: Stick-shaped simple food manufacturing container 11: 1st baking mold 13: First baking mold body 14: Type 1 recess 21:Second baking mold 22: Lid 23: Second baking mold body 24: Type 2 recess 30: Space inside the mold 41: Cylindrical baking mold 51A: First lid-shaped baking mold 51B: Second lid-shaped baking mold 52: Lid 53: Lid-shaped baking mold body 54: Baking mold recess 54 55: Ventilation groove

Claims

1. A simple stick-shaped food product in which cooked, soft, elongated noodle-like ingredients are gathered together to form a stick shape. It has a surface layer that is exposed on the outer surface and an internal region inside the surface layer, In the aforementioned surface layer, the noodle-like ingredients are pressed together and baked until hardened. The noodle-like food in the internal region is more easily dispersed than the noodle-like food on the surface layer. The stick shape is maintained by the surface layer that has been pressed and hardened. A stick-shaped, easy-to-eat food characterized by the following features.

2. The noodle-like material in the internal region has a lower density than the noodle-like material in the surface layer. The stick-shaped, easy-to-eat food according to feature 1.

3. A liquid seasoning is applied to the aforementioned surface layer. The stick-shaped, easy-to-eat food according to feature 1.

4. The aforementioned surface layer is frozen in a state where it has been baked and hardened. The stick-shaped, easy-to-eat food according to feature 1.

5. The surface layer is vacuum-packed with a flexible packaging material that covers it. The stick-shaped, easy-to-eat food according to feature 1.

6. The noodle-like ingredient is seasoned and cooked Chinese noodles, pasta, udon, soba, or rice vermicelli. The stick-shaped, easy-to-eat food according to feature 1.

7. A method for manufacturing stick-shaped instant foods, using a stick-shaped instant food manufacturing container that can be set to a mold-closed state in which the mold interior space is partitioned to form a cross-sectional shape corresponding to the cross-sectional shape of the stick-shaped instant food to be manufactured, and a mold-open state in which a part of the mold interior space is opened, wherein the stick-shaped instant food is manufactured, The first step involves opening the mold of the stick-shaped simple food manufacturing container and placing cooked, soft, elongated noodle-like ingredients into the open space inside the mold. A second step involves closing the mold of the stick-shaped simple food manufacturing container, heating the container from the outside to bake and shape the noodle-like ingredient, thereby processing the noodle-like ingredient into a stick-shaped simple food; The process includes a third step of opening the mold of the container for manufacturing the stick-shaped simple food, and removing the stick-shaped simple food from the open space inside the mold, In the second step, the noodle-like food is pressed and baked using the stick-shaped simple food manufacturing container. A method for producing a stick-shaped, easy-to-prepare food product, characterized by the above.

8. In the first step, the apparent volume of the noodle-shaped food placed in the mold space when the mold is open is greater than the volume of the mold space when the mold is closed in the second step. A method for producing a stick-shaped, easy-to-eat food according to feature 7.

9. The aforementioned container for manufacturing stick-shaped simple food products is A first baking mold having a first mold recess that partitions one side of the mold interior space, The invention comprises a second baking mold capable of closing the first mold recess, In the open state, the second baking mold opens the recess of the first mold. In the closed state, the second baking mold closes the first mold recess and partitions the other side of the mold internal space. In the first step, the noodle-shaped food ingredient is placed in the open first mold recess, thereby arranging the noodle-shaped food ingredient in the mold's internal space. In the second step, the stick-shaped simple food manufacturing container is heated while the noodle-like food is sandwiched and compressed between the first and second baking molds. A method for producing a stick-shaped, easy-to-eat food according to feature 7.

10. The aforementioned container for manufacturing stick-shaped simple food products is A cylindrical baking mold having an inner surface that defines the outer periphery of the mold's internal space, A first lid-shaped baking mold capable of closing one end of the cylindrical baking mold in the axial direction, The set comprises a second lid-shaped baking mold capable of closing the other axial end of the cylindrical baking mold, In the open state, at least the first lid-shaped baking mold opens one end of the cylindrical baking mold. In the closed state, the first lid-shaped baking mold closes one end of the cylindrical baking mold, thereby partitioning one end of the mold's internal space, and the second lid-shaped baking mold closes the other end of the cylindrical baking mold, thereby partitioning the other end of the mold's internal space. In the first step, the noodle-like food is placed in the internal space of the mold by inserting the noodle-like food into the cylindrical baking mold, which has at least one end open. In the second step, the stick-shaped simple food manufacturing container is heated while the noodle-like food is compressed in the axial direction by the first lid-shaped baking mold and the second lid-shaped baking mold. A method for producing a stick-shaped, easy-to-eat food according to feature 7.

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