Frozen dessert sets suitable for pan-frying, heating, and seasoning without the need for neat arrangement

Abstract

This invention relates to a frozen dessert assembly suitable for pan-frying and heating without requiring neat arrangement. It comprises a dessert group with the directly pan-frying / heating surface 0111 positioned underneath during heating. It consists of: a dessert group held together near its pan-frying / heating surface 0111 by a frozen dough paste 0120 with enough strength to prevent the multiple frozen dumplings 0100 from separating when lifted by pinching their edges folded 0112; and a tray 100 with the pan-frying / heating surface 0111 as the underside for holding the dessert group. This design addresses the need for neatly arranged desserts during preparation and simplifies the handling of the dessert group during cooking.

Description

Technical Field

[0001] This invention relates to a set of pastries consisting of a plurality of pastries, and more particularly to a frozen pastry set suitable for frying, heating and conditioning without the need for neat arrangement. Prior Technology

[0002] The aforementioned snacks, such as dumplings, are widely accepted by those who need them, and are popular foods both at home and when dining out. Regarding these dumplings, there are those who wish to arrange multiple dumplings (snack groups) neatly on a cooking utensil, such as in a neatly arranged round shape, during preparation. There are also those who wish to transfer the neatly arranged dumplings (snack groups) from the cooking utensil to a plate or other serving dish as is.

[0003] Previously, as a group of snacks that could respond to the needs of such consumers, there were, for example, frozen stuffed foods as described in Patent Document 1. The frozen stuffed food described in this patent document 1 is made into a shape that can be arranged neatly into a disc shape when multiple pieces are arranged in a neat manner. This frozen stuffed food is sold in the form of a group of snacks arranged neatly into a disc shape on a round tray with the fried side (heated side) facing upward. When preparing this snack, a tray containing multiple frozen stuffed foods is placed on a frying pan and flipped over together. This arranges the multiple frozen stuffed foods neatly into a disc shape, with each side in contact with the bottom of the frying pan, before transferring them to the frying pan. Thus, the aforementioned multiple frozen filled foods (snack groups) can be transferred to a frying pan in a neat, disc-like arrangement, thus meeting the needs of those who want to prepare them in an orderly manner.

[0004] However, since it takes time and effort to flip the tray and pan together, the aforementioned multiple frozen stuffed foods must be removed one by one from the tray and flipped over to be neatly arranged on the pan when the customer is not strong enough. Furthermore, when using a griddle instead of a frying pan for cooking, since the griddle cannot cover the tray, multiple frozen stuffed foods must be removed from the tray one by one, flipped over, and neatly arranged on the griddle. In other words, the aforementioned frozen stuffed foods have the disadvantage that they become more difficult to prepare when the consumer lacks the strength or when using a griddle.

[0005] In the common knowledge, a group of snacks similar to the above-mentioned, that is, a group of snacks that are arranged on a tray, is, for example, the tray-packaged frozen dumplings described in Patent Document 2. The tray-packed frozen dumplings described in Patent Document 2 comprises a tray, a plurality of dumplings for storing on the tray, and a binding material having at least water and grain flour. The plurality of dumplings are arranged on the bottom surface of the tray with their frying-facing side facing down as the bottom side. Then, the frozen dumplings placed in the tray are arranged such that the binding material covers the entire bottom surface of the tray, surrounding the sides of the plurality of dumplings, and the plurality of dumplings and the binding material are frozen together, thereby connecting and fixing the plurality of dumplings to each other on the bottom surface of the tray.

[0006] The original purpose of this tray-type arrangement for frozen dumplings is to prevent multiple frozen dumplings from scattering on the tray during transport or processing in shops. During preparation, by separating the necessary number of dumplings from the connected bundles, the required number can be transferred from the tray to the pan all at once. Therefore, this method is much easier than manually removing dumplings one by one from the tray and arranging them neatly in the pan. [Previous Technical Documents] [Patent Literature]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 2023-160418 [Patent Document 2] Japanese Patent No. 4584497 Summary of the Invention

[0008] (The problem the invention aims to solve) However, while Patent Document 2 describes a method to separate a necessary number of dumplings from the interconnected dumplings, allowing a single transfer of the required number of dumplings from a tray to a frying pan, it does not mention a method to pinch and lift the dumplings to transfer three or more dumplings to the frying pan at once. Judging from the content described in paragraph

[0063] of the specification of Patent Document 2, it can be assumed that the inventor of Patent Document 2 presupposes that when transferring dumplings to a frying pan, a shovel-shaped cooking tool is used to cut lines between the dumplings, and a group of dumplings cut in this way on the tray is placed on the shovel-shaped cooking tool and transferred to the frying pan. Considering the mechanical strength of the connecting material to prevent it from dispersing on the tray or the shovel-shaped cooking tool, compared to the mechanical strength of the connecting material to prevent the entire dumpling from dispersing when pinching the ends of three or more dumplings, the latter's mechanical strength must be higher than the former.

[0009] The present invention was made to solve the above-mentioned problems. Its purpose is to provide a frozen dessert pack that is suitable for frying and heating without the need for neat arrangement. It can meet the needs of those who want to arrange the desserts neatly for preparation and makes the handling of the dessert pack easier during preparation. (Technical means to solve the problem)

[0010] To address the aforementioned problems, the first embodiment of the present invention provides a frozen pastry assembly suitable for frying and heating without requiring neat arrangement. This assembly consists of a group of pastries with the directly frying / heating surface positioned underneath during heating. The pastries are connected near their frying / heating surfaces using a frozen batter, with a strength sufficient to prevent them from dispersing when the upper sides are pinched and lifted. A tray with the frying / heating surface as the bottom is used to hold the pastry assembly. Thus, the frozen batter is frozen and positioned near the frying / heating surface, sinking to approximately one-fifth to four-fifths of the pastry's height (corresponding to claim 1).

[0011] Furthermore, a second embodiment of the present invention provides a frozen dessert assembly suitable for frying and heating without requiring neat arrangement, wherein the frozen surface slurry is frozen in a manner that sinks to about one-third to four-fifths of the height of the dessert near the aforementioned frying and heating surface (corresponding to claim 2).

[0012] Furthermore, a third embodiment of the present invention provides a frozen dessert group suitable for frying, heating, and conditioning without the need for neat arrangement, wherein the plurality of desserts constituting the above-mentioned dessert group are arranged in a generally neat and symmetrical manner (corresponding to claim 3).

[0013] Next, the fourth embodiment of the present invention provides a frozen dessert group suitable for frying, heating and conditioning without the need for neat arrangement, wherein the plurality of desserts constituting the above-mentioned dessert group are neatly arranged in rows (corresponding to claim 4).

[0014] Next, the fifth aspect of the present invention provides a frozen dessert set that does not require neat arrangement and is suitable for frying and heating, wherein a movement prevention part is provided on the tray to make it difficult for the dessert set to move on the tray (corresponding to claim 5).

[0015] Next, the sixth aspect of the present invention provides a frozen dessert assembly suitable for frying and heating without requiring neat arrangement, wherein at least a portion of the frozen dough is configured to surround at least a portion of the side of the movement prevention part (corresponding to claim 6).

[0016] Next, the seventh aspect of the present invention provides a frozen dessert set suitable for frying and heating without the need for neat arrangement, wherein the package has a tray covering the package, which is made of a material that allows visual confirmation of a portion of the dessert set contained therein (corresponding to claim 7). (Compared to the effectiveness of previous technologies)

[0017] According to the present invention, a frozen dessert set suitable for frying and heating without the need for neat arrangement can achieve the following excellent effects: it can meet the needs of those who want to arrange the dessert set neatly, for example, in a round shape for preparation, and it can make the handling of the dessert set easy by almost eliminating the need to arrange the dessert set in a frying pan or iron plate during preparation. Simple Explanation of the Diagram

[0018] Figure 1A shows a perspective view of an empty tray of frozen desserts suitable for frying and heating without the need for neat arrangement, according to Embodiment 1 of the present invention (corresponding paragraph

[0028] ). Figure 1B is a top view of a group of dumplings with dim sum on the tray in Figure 1A (corresponding paragraphs

[0028] ,

[0030] ). Figure 1C is a cross-sectional view of the tray containing a plurality of dumplings (corresponding paragraph

[0030] ). Figure 2 is a flowchart of the manufacturing method of a frozen dessert assembly suitable for frying and heating without the need for neat arrangement according to Embodiment 1 of the present invention (corresponding paragraph

[0032] ). Figure 3A is a schematic cross-sectional view illustrating the filling state of the batter in the manufacturing method of the frozen dessert group shown in Figure 2, which is suitable for frying and heating without the need for neat arrangement (corresponding paragraph

[0033] ). Figure 3B is a schematic cross-sectional view of the freezing state of the batter in the manufacturing method of the frozen dessert group in Figure 2, which is suitable for frying and heating without the need for neat arrangement (corresponding paragraph

[0034] ). Figure 3C is a schematic cross-sectional view illustrating the state of pinching and lifting the edges of multiple dumplings connected by frozen dough batter (corresponding paragraph

[0034] ). Figure 3D is a photograph showing the state of pinching and lifting the edges of a plurality of dumplings connected by frozen dough batter as shown in Figure 3C (corresponding paragraph

[0034] ). Figure 4 is a system configuration diagram of a production line for frozen desserts that is suitable for frying and heating without needing to be neatly arranged, according to Embodiment 1 of the present invention (corresponding paragraphs

[0035] ,

[0036] ). Figure 5 is a system configuration diagram of the batter filling step in the production line of the frozen dessert group shown in Figure 4, which is suitable for frying and heating without the need for neat arrangement (corresponding paragraph

[0037] ). Figure 6 is a schematic diagram illustrating the connection state of dumplings formed by frozen dough liquid made from other components (corresponding paragraph

[0038] ). Figure 7A is a top view of a frozen dessert set in Embodiment 2 of the present invention, in which a plurality of dumplings of the dessert set are already placed on a tray suitable for frying and heating without needing to be neatly arranged (corresponding paragraphs

[0044] to

[0049] ). Figure 7B is a cross-sectional view of the tray in Figure 7A from the side (corresponding paragraphs

[0044] to

[0049] ). Figure 7C is a photograph of a tray showing the state of a plurality of dumplings that have been collected into a snack group (corresponding paragraphs

[0044] to

[0049] ). Figure 7D is a photograph of a tray before it is filled with a plurality of dumplings (corresponding paragraphs

[0044] to

[0049] ). Figure 8A is a top view of a frozen dessert set, which is suitable for frying and heating without needing to be neatly arranged, on a tray of a dessert set according to Embodiment 3 of the present invention, showing a plurality of dumplings of a dessert set already placed on the tray (corresponding paragraph

[0054] ). Figure 8B is a cross-sectional view of the tray at the position of line XX in Figure 8A (corresponding paragraph

[0054] ). Figure 8C is a cross-sectional view of the tray at the position of the YY line in Figure 8A (corresponding paragraph

[0054] ). Figure 8D is a top view showing the action of filling the batter on a tray of frozen desserts that are suitable for frying and heating without needing to be neatly arranged in Embodiment 3 of the present invention, with multiple dumplings omitted (corresponding paragraph

[0061] ). Figure 9 is a top view of an empty tray of one of the modified examples of the frozen dessert assembly of Embodiment 3 of the present invention, which is suitable for frying and heating without the need for neat arrangement (corresponding paragraph

[0064] ). Figure 10 is a perspective view of a plurality of dumplings in a package that is suitable for pan-frying and heating without needing to be neatly arranged, according to Embodiment 4 of the present invention (corresponding paragraph

[0069] ). Implementation

[0019] The following uses illustrations to illustrate embodiments of the present invention. However, the present invention is not limited to these embodiments and can be implemented in various ways without departing from the spirit of the invention. In the following embodiments, embodiment 1 corresponds to an example of claims 1 to 3, embodiment 2 corresponds to an example of claims 5 and 6, embodiment 3 corresponds to an example of claim 4, and embodiment 4 corresponds to an example of claim 7. <Implementation Form 1 mainly corresponds to Request Items 1-3>

[0020] <Implementation Form 1: Frozen dessert sets suitable for pan-frying and heating without the need for neat arrangement. The main prerequisites correspond to requests 1-3.>

[0021] This embodiment of a frozen dessert assembly, suitable for pan-frying and heating without the need for neat arrangement, involves storing multiple frozen desserts on a tray with their pan-frying / heating surfaces (either the already pan-fried / heated surface or the pre-planned pan-frying / heating surface can be used. The same applies hereinafter.) facing down. By using the frozen batter to connect the multiple frozen desserts near their pan-frying / heating surfaces, even if the top of a dessert is pinched and lifted, other desserts will not fall apart. In other words, it allows the entire assembly of desserts stored on the tray to detach from the tray. Furthermore, the frozen dessert group of this embodiment, which is suitable for frying and heating without requiring neat arrangement, is connected by arranging a plurality of frozen desserts that constitute the dessert group in a roughly point-symmetrical state within a tray. Here, "roughly point-symmetrical" means, for example, a plurality of frozen desserts arranged neatly in a disc shape, but the present invention is not limited to this. Thus, the frozen dessert set of this embodiment, which is suitable for frying and heating without the need for neat arrangement, is composed of multiple frozen desserts connected by frozen batter. Therefore, its premise is that during preparation, it is transferred to a frying pan or iron plate within a few minutes after being taken out of the freezer and before the frozen batter has dissolved. Additionally, in the following description, frozen dessert sets suitable for frying, heating, and cooking without the need for neat arrangement are referred to as "frozen dessert sets that do not require neat arrangement".

[0022] <Implementation Form 1: Description of frozen dessert sets ("desserts") that do not require neat arrangement mainly corresponds to requests 1-3> "Dim sum" is a general term for food ingredients that are pan-fried, heated, or cooked in a skillet, hot plate, or griddle. It consists of a wrapper and fillings. Examples of dim sum include dumplings and shumai, which have folds where the wrappers are pinched together (the so-called "edge folds"), as well as steamed buns, pork buns, and chive buns without folds. Furthermore, it can also include pan-fried spring rolls, spring pancakes (runbing), scallion pancakes, fried dough sticks (youtiao = fried bread), pan-fried radish cakes, and pan-fried buns. For example, when the "dim sum" is a pan-fried dumpling, and the pan-fried side is on the bottom when the dumpling is placed on the tray, the "edge fold" where the skin is pinched together is on the top. Therefore, it is better to pinch the "edge fold" on the top side of the "dim sum" and "lift the dim sum". Here, "pinching" refers to the act of grasping a portion of a pastry with one's fingers and lifting it. Therefore, the action of pressing down from both sides towards the center of the pastry and grasping it is not equivalent to "pinching" in this specification. Furthermore, the advantage of this invention is that it allows one to grasp the ends of three or more pastries and move them as a whole.

[0023] In the following description, although the term "snack" is described as a combination of frozen dumplings as an example of a frozen snack group that does not need to be neatly arranged, the snacks in this invention are not limited to the frozen dumplings shown below. <Implementation Form 1: Frozen dessert sets that do not require neat arrangement mainly correspond to requests 1-3>

[0024] This embodiment of the frozen dessert set, which does not require neat arrangement, consists of a plurality of frozen dumplings constituting the dessert group and a tray for holding these plurality of frozen dumplings. The set is formed by a frozen batter that binds the plurality of frozen dumplings together. In this case, each of the plurality of frozen dumplings constituting the dessert group is placed on the tray with the heated side facing down. <Implementation Form 1: Frozen dessert dumplings (desserts) that do not require neat arrangement, mainly corresponding to requests 1-3>

[0025] Frozen dumplings, which belong to the category of dim sum, are as described above. They consist of a skin that forms the outer skin and a filling that is wrapped inside the skin. They have folds at the edges where the skin is pinched together. When the dumplings are placed on a tray with the heated side facing down, as described above, the folds are on the top side. <Implementation Form 1: Frozen dessert dumpling wrappers that do not require neat arrangement mainly correspond to requests 1-3>

[0026] As for the skin, it contains one or more grain flours such as wheat flour, rice flour, corn flour, barley flour, soybean flour, and red bean flour. In order to prevent the liquid contained in the filling from seeping out of the skin, it is preferable to contain sugars such as trehalose, oligosaccharides, deoxygenated sugars, uronic acid sugars, amino sugars, lactones, sucrose, lactose, and maltose. Furthermore, it is preferable to contain edible oils such as rapeseed oil, canola oil, soybean oil, salad oil, corn oil, sesame oil, flaxseed oil, and olive oil. In addition, it is preferable to contain starches derived from grains such as tapioca starch, rice starch, potato starch, pea starch, corn starch, sago starch, and processed tapioca starch. The skin is made by adding an appropriate amount of water to these materials. The thickness of the wrapper is preferably 0.5mm to 1.0mm, more preferably 0.7mm to 0.8mm. Furthermore, the size of the wrapper is determined according to the desired size of the dumplings to be made, and it is preferable to make an average size (the so-called ordinary size is about 85mm in diameter and about 7g in weight, and the larger size is about 95mm in diameter and about 9g in weight). <Implementation Form 1: The filling ingredients for frozen dessert dumplings that do not require neat arrangement mainly correspond to requests 1-3>

[0027] On the other hand, as filling ingredients, it includes one or more of the following: pork, beef, chicken, duck, horse meat, venison, shrimp (including dried shrimp), crab, fish, cabbage, garlic, ginger, leeks, scallions, onions, cheese, curry powder, carrots, green peppers, pickled vegetables, pickled vegetables, cabbage, bamboo shoots, shiitake mushrooms, matsutake mushrooms, spinach, bean sprouts, potatoes, Spanish sausage, and fruits, all chopped together. In addition, besides containing one or more of meat jelly, gelatin, and agar, it also contains one or more of various powdered or granulated spices. This filling can be made by appropriately selecting and combining the above-mentioned materials with seasonings such as oyster sauce, soy sauce, salt, and sugar. The ideal weight for dumplings made with this filling, wrapped in the aforementioned dough, is 13g to 23g. <Implementation Form 1: Frozen dessert trays that do not require neat arrangement mainly correspond to requests 1-3>

[0028] The tray is formed from synthetic resins such as polypropylene or pulp resin. When formed from synthetic resins, polystyrene-based or PET-based resins can be used. In this embodiment, as shown in FIG1A, the tray 0100 has a circular opening for receiving recesses 0101 and an edge portion 0102 formed around the opening of the receiving recess 0101. As shown in FIG1B, a plurality of frozen dumplings 0110 (10 in this embodiment) can be neatly arranged in a disc shape around the center CP of the receiving recess 0101 in a roughly point-symmetrical manner. Furthermore, a lid (not shown) can be attached to the edge portion 0102 to cover the receiving recess 0101 containing the plurality of frozen dumplings 0110 and seal the interior, such as a metal laminate film or a synthetic resin sheet. In this embodiment, the 10 frozen dumplings 0110 (a group of dim sum) neatly arranged in a disc shape in the storage recess 0101 of the tray 0100 are intended to be heated and prepared in a small frying pan with an inner diameter of approximately 20 cm. Therefore, the outer diameter of the dim sum group is almost the same as the inner diameter of the frying pan. That is, the inner diameter of the circular storage recess 0101 of the tray 0100 is, as described later, designed to accommodate the filling of frozen dough batter, providing sufficient space to hold the disc-shaped dim sum group. In addition, when the number of frozen dumplings stored increases and the outer diameter of the dessert group increases, a tray 0100 with a corresponding storage recess 0101 can certainly be used. Here, various sizes of frying pans are used for heating and preparing frozen dumplings. For example, frying pans commonly used in Japan and Taiwan have inner rim dimensions of 20, 22, 24, 26, 28, and 30 cm. If multiple frozen dumplings are neatly arranged into a disc-shaped dessert group using frying pans of these various sizes, even when there are many frozen dumplings in the dessert group, it can meet the needs of those who want to arrange multiple frozen dumplings neatly in a disc shape for preparation. As a result, it is almost unnecessary to arrange multiple frozen dumplings in a frying pan for heating and preparation. <Implementation Form 1: Frozen dessert sets that do not require neat arrangement; frozen batter mainly corresponds to requests 1-3>

[0029] The frozen batter can be made by using: grain flour such as water, wheat flour or tapioca starch, oil, and emulsifier, in well-known proportions, for example, water content of 60% to 90% by weight, grain flour content of 2% to 9% by weight, oil content of 4% to 30% by weight, and emulsifier content of 0.1% to 3% by weight. In this case, to ensure the frozen batter spreads well on a skillet or griddle during preparation, it is preferable to use an unheated batter. Furthermore, the frozen dough batter is not limited to the above-mentioned composition. As will be described later, it can also be made by containing water in any one or more of flour, tapioca starch, starch, corn flour, tapioca starch, barley flour, soybean flour, rice flour, etc., and then using water to wet any one or more of flour, tapioca starch, starch, corn flour, tapioca starch, barley flour, soybean flour, rice flour, etc., as a frozen dough batter. <Implementation Form 1: Preparation of frozen dough batter for frozen dessert sets that do not require neat arrangement mainly corresponds to requests 1-3>

[0030] As shown in Figures 1B and 1C, the batter 0120 filling the receiving recess 0101 of the tray 0100 is frozen and arranged in a disc-like manner, surrounding a plurality of frozen dumplings 0110 neatly arranged inside the receiving recess 0101 (the filled area is light black in Figures 1B and 1C). More specifically, the frozen batter 0120 is frozen and arranged in the receiving recess 0101 of the tray 0100, near the frying heating surface 0111 of the plurality of frozen dumplings 0110 placed with the frying heating surface 0111 as the lower side. In this case, the frozen batter 0120 is frozen and placed near the frying heating surface 0111, sinking to about one-third to four-fifths of the height of the dumpling 0110 (about half in the example). This allows the multiple frozen dumplings 0110, neatly arranged in a disc shape, to detach from the receiving recess 0101 of the tray 0100 as a whole, without separating, when the upper edge 0112 of at least one of the frozen dumplings 0110 is pinched and lifted. Alternatively, the frozen batter 0120 can also be placed on the frying heating surface 0111 of the frozen dumpling 0110. That is, it can move multiple frozen dumplings 0110 that have been stored in the storage recess 0101 of the tray 0100 into the frying pan in a disc shape, without having to rearrange the arrangement of the multiple frozen dumplings 0110 in the frying pan. <Implementation Form 1: Frozen dessert sets that do not require neat arrangement, mainly corresponding to requests 1-3 near the frying heating surface>

[0031] Here, "near the frying heating surface" refers to the area including the frying heating surface 0111, and the side of the frozen dumpling (snack) 0110, excluding the frying heating surface 0111, extending from the frying heating surface 0111 to approximately 60% of the highest point of the frozen dumpling 0110. The height of the frozen dough slurry 0120 from the frying heating surface 0111 is determined by the total weight of the frozen dumpling or the distance between the two points where it is pinched, which is a matter of structural mechanics. At this time, the frozen dough batter 0120 is frozen near the heated surface 0111, with about one-fifth to four-fifths, preferably one-third to four-fifths, of the height of the dumpling 0110. The reason is that when the frozen dough batter 0120 is set below one-third of the height of the dumpling 0110, the strength to lift multiple frozen dumplings 0110 together is insufficient; on the other hand, when the frozen dough batter 0120 is set above four-fifths of the height of the dumpling 0110, it is necessary to use more than the required amount of frozen dough batter 0120. In addition, in dim sum where the filling is folded into a "side fold" like in dumplings, when the "side fold" extends to the side that is heated during frying, the extended "side fold" portion also corresponds to the vicinity of the heated side during frying. <Implementation Form 1: Method for manufacturing frozen dessert sets that do not require neat arrangement mainly corresponds to claims 1-3>

[0032] The manufacturing method of the frozen dessert set that does not require neat arrangement in this embodiment is as shown in Figure 2. It consists of: a dumpling forming step (0201) for forming dumplings, a storage step (0202) for accommodating multiple raw dumplings in the storage recess of a tray to form a disc shape, a steaming step (0203) for steaming the stored dumplings together with the tray, a filling step (0204) for filling the tray-loaded dumplings with unheated batter after steaming, a freezing step (0205) for freezing the tray-loaded dumplings together with the tray after filling with batter, and a packaging step (0206) for packaging the tray-loaded dumplings after freezing. <Implementation Form 1: Filling of frozen dessert batter for non-neatly arranged portions mainly corresponds to requests 1-3>

[0033] The filling steps of the above-mentioned batter are as shown in Figure 3A. The batter 0320 is filled from tubes 0330 and 0340 between the receiving recess 0301 of the tray 0300 and the heated dumplings 0310 that are stored in the receiving recess 0301 and cooled to below the predetermined temperature, and between adjacent dumplings 0310. <Implementation Form 1: Freezing of batter for frozen dessert sets that do not require neat arrangement mainly corresponds to requests 1-3>

[0034] Subsequently, as shown in Figure 3B, the slurry 0320 (filled with a light black area) inside the receiving recess 0301 of the tray 0300 accumulates to a predetermined height (approximately one-third to four-fifths of the height of the dumpling 0310 in the height direction (approximately half in the example)), and is then frozen in the freezing step. As shown in Figures 3C and 3D, it is possible to pinch and lift at least the upper edge 0312 of each frozen dumpling 0310. <Implementation Form 1: Frozen dessert assembly line that does not require neat arrangement mainly corresponds to items 1-3>

[0035] In the production line of the method for manufacturing frozen dessert sets that does not require neat arrangement according to this embodiment, as shown in Figure 4, there are: a filling supply device 0401 for supplying dumpling filling (filling material) and a dough material supply device 0402 for supplying dumpling skin material (dough). The dumpling skin dough is supplied from the dough material supply device 0402 to the forming device 0403. In the forming device 0403, the filling is placed in the rolled-out dumpling skin, and raw dumplings with folded edges formed by pinching the skins together are continuously produced. These raw dumplings are transferred to the next step and placed on a tray supplied by the tray supply device 0404. The dumpling holding device 0405 holds the raw dumplings in a disc shape with the frying / heating side facing down. Then, they are transferred to the steaming device 0406, where the raw dumplings and the tray are steamed and heated together.

[0036] Next, the trays containing raw dumplings are filled with unheated batter using batter filling device 0407. The trays are then transferred to rapid freezing device 0408, where the batter and dumplings are frozen together. Afterward, the dumplings are bagged using packaging device 0409 and boxed in predetermined units using bundling device 0410. The bundled boxes are stored in a freezer before shipment. <Implementation Form 1: The batter filling steps for frozen dessert sets that do not require neat arrangement mainly correspond to requests 1-3>

[0037] The dough filling process using the above-mentioned dough filling device is as shown in Figure 5. The control device 0515 controls the supply of water, grain powder, oil and emulsifier from the water supply device 0511, grain powder supply device 0512, oil supply device 0513 and emulsifier supply device 0514 respectively, and the mixing device 0516 stirs the dough to produce unheated dough. At this point, in order to prevent the growth of bacteria and maintain a good emulsified state, the mixing device 0516 is controlled at a certain temperature using the cooling device 0517. Specifically, the temperature of the dough slurry is kept below 10°C. Alternatively, if the room temperature of the relevant work area in the manufacturing plant is controlled below 10°C, the cooling device 0517 may not be necessary. Next, the steaming device 0506 steams and heats the dumplings along with the tray. After the dumplings are heated, they are transferred to the natural cooling track. The cooling / supply device (dough batter filling device) 0507 fills the tray with unheated dough batter until it accumulates to a predetermined height (about one-third to four-fifths of the height of the dumpling 0310). <Implementation Form 1: Examples of other batter compositions for frozen dessert sets that do not require neat arrangement mainly correspond to claims 1-3>

[0038] Furthermore, although this embodiment uses a frozen batter containing water, grain flour, oil, and emulsifier to connect multiple frozen dumplings stored in a tray, the present invention is not limited to this. As previously mentioned, a batter containing water, such as wheat flour or tapioca starch, can also be used. In this case, as shown in FIG6, the batter 0620 containing water is placed between the skins 0613 (shown in a magnified portion of FIG6) of adjacent frozen dumplings 0610, thereby connecting the frozen dumplings 0610 to each other. Examples include: connecting adjacent dumplings by placing batter between the skins of the filling portion, connecting adjacent dumplings by placing batter between the skin of the filling portion and the folds outside the filling portion, and connecting adjacent dumplings by placing batter between their folds. In addition, the connection between frozen dumplings also includes situations where they are connected by overlapping portions of adjacent dumplings. <Implementation Mode 1: The effect of frozen dessert sets that do not require neat arrangement mainly corresponds to requests 1-3>

[0039] As described above, according to this embodiment, it offers the following excellent effects: it addresses the desire of those who wish to neatly arrange multiple frozen dumplings in a dim sum dish, for example, in a circular shape for preparation; furthermore, it eliminates the need to arrange multiple frozen dumplings in a frying pan or on a griddle during preparation, making the handling of multiple frozen dumplings easier. Additionally, when the frozen dumplings are cooked and the batter forms a crispy edge, they can be neatly arranged in a circular shape and served on a plate simply by covering the pan with a plate and flipping them. The same applies when some dumplings are cooked while overlapping. <Implementation Type 2 mainly corresponds to request items 5 and 6>

[0040] <Implementation Form 2: Frozen dessert sets that do not require neat arrangement mainly correspond to requests 5 and 6>

[0041] This embodiment is based on embodiment 1. By providing a movement prevention part on the tray of embodiment 1, the group of desserts (a plurality of frozen desserts) held on the tray and connected by the frozen batter is less likely to move on the tray. Moreover, in this embodiment, at least a portion of the frozen batter of the plurality of frozen desserts that are connected to form the group of desserts is arranged to surround at least a portion of the side of the movement prevention part.

[0042] In this embodiment, "dim sum" is used as an example of a frozen dim sum set that does not need to be neatly arranged, with frozen dumplings as the example. <Implementation Form 2: Frozen dessert sets that do not require neat arrangement mainly correspond to requests 5 and 6>

[0043] Compared to the dessert group that does not require neat arrangement in Embodiment 1, the frozen dessert group that does not require neat arrangement in this embodiment is characterized by: having a point for preventing the plurality of frozen dumplings that make up the dessert group stored on the tray from moving on the tray, i.e., for preventing the plurality of frozen dumplings from moving on the tray; and having at least a portion of the frozen dough that connects the plurality of frozen dumplings that make up the dessert group arranged around at least a portion of the side of the movement prevention part. <Implementation Form 2: Movement Prevention Unit for Frozen Dessert Assemblies That Do Not Require Neat Arrangement, mainly corresponds to Request Items 5 and 6>

[0044] As shown in the top view of the tray in Figure 7A and the cross-sectional view of the tray in Figure 7B, the movement prevention part is composed of a plurality of protrusions 0741 formed on the bottom surface 0703 of the slightly circular opening of the receiving recess 0701 of the tray 0700, and a plurality of interlocking grooves 0742 formed on the inner wall 0704 of the receiving recess 0701 (Figure 7C shows a photograph of the top view of the tray corresponding to the state after receiving a plurality of frozen dumplings, and Figure 7D shows a photograph of the top view of the tray corresponding to the state before receiving a plurality of frozen dumplings). <Implementation Version 2: Frozen dessert assembly protrusions (movement prevention parts) that do not require neat arrangement. Mainly corresponds to requests 5 and 6>

[0045] The plurality of protrusions 0741 of the movement prevention part are arranged in a roughly radial pattern around the center CP of the bottom surface 0703 of the receiving recess 0701, and are embedded between each of the plurality of frozen dumplings 0710 (10 in this embodiment) arranged in a roughly point-symmetrical and neatly disc-shaped configuration in the receiving recess 0701. The frozen dumplings 0710 are indicated by dashed lines in Figures 7A and 7B. <Implementation Version 2: Frozen dessert assembly interlocking groove (movement prevention part) that does not require neat arrangement. Mainly corresponds to requests 5 and 6>

[0046] On the other hand, the plurality of interlocking grooves 0742 of the movement prevention part are provided at equal intervals in the circumferential direction in the inner wall 0704 of the receiving recess 0701 (in this embodiment, 10 grooves are provided at equal intervals), and they respectively interlock with the centrifugal ends 0715 of the plurality of frozen dumplings 0710 arranged in a disc shape with approximately point symmetry in the receiving recess 0701. <Implementation Form 2: Frozen dessert sets that do not require neat arrangement; the frozen batter mainly corresponds to requests 5 and 6>

[0047] In this embodiment, the frozen dough paste 0720, which is filled in the receiving recess 0701 of the tray 0700, surrounds a plurality of frozen dumplings 0710, and is frozen in such a way that it sinks to about one-third to four-fifths of the height of the dumplings 0710 (about half in the example shown), is configured to surround each side of the protrusion 0741 of the movement prevention part, and is also configured to be arranged along each groove wall of the plurality of interlocking grooves 0742 of the movement prevention part.

[0048] That is, in this embodiment, the frozen dough paste 0720 is configured to be filled between a plurality of frozen dumplings 0710 and the protrusions 0741, and also filled between a plurality of frozen dumplings 0710 and the interlocking grooves 0742 (the parts filled with light black in Figures 7A and 7B).

[0049] Therefore, in this embodiment, when the upper side of at least one different frozen dumpling 0710 is pinched and lifted, the plurality of frozen dumplings 0710 arranged in a disc shape can be detached from the receiving recess 0701 of the tray 0700 as a whole. In addition, by means of the plurality of protrusions 0741 and the plurality of interlocking grooves 0742 of the movement prevention part, the plurality of frozen dumplings 0710 can be prevented from moving on the tray 0700, that is, the plurality of frozen dumplings 0710 arranged in a disc shape can be prevented from rotating around the center CP of the receiving recess 0701. Furthermore, when the frozen dough paste 0720 is filled into the receiving recess 0701 of the tray 0700, the plurality of protrusions 0741 and the plurality of interlocking grooves 0742 of the movement prevention part can arrange the plurality of frozen dumplings 0710 neatly and orderly into a disc shape without disorder. Therefore, compared with the case where the plurality of frozen dumplings 0710 are irregularly connected, the structural strength required when the plurality of frozen dumplings 0710 arranged in a disc shape are lifted together can be obtained. <Implementation Mode 2: The effect of frozen dessert sets that do not require neat arrangement mainly corresponds to requests 5 and 6>

[0050] The frozen dessert assembly of Embodiment 2, which does not require neat arrangement, has the following excellent effect: it can prevent the multiple frozen dumplings stored on the tray and connected by frozen dough from rotating and moving on the tray, thus preventing the neat arrangement from being disrupted. Furthermore, when filling the tray with frozen dough batter, multiple frozen dumplings can be arranged neatly and symmetrically, thus achieving an excellent effect of integrating multiple frozen dumplings into one unit and obtaining the required structural strength when lifted. Furthermore, since the tray's movement prevents the accumulation of batter, the amount of batter can be controlled to the amount needed when connecting frozen dumplings, thus saving batter. <Implementation type 3 mainly corresponds to request item 4>

[0051] <Implementation Form 3: Frozen dessert sets that do not require neat arrangement mainly corresponds to Request Item 4>

[0052] This embodiment is based on embodiments 1 and 2. In this embodiment, multiple frozen pastries that constitute a pastry group are neatly arranged in rows on a tray and connected by frozen dough. Here, "a plurality of frozen snacks arranged neatly in a row" refers to, for example, when the snack is frozen dumplings, when a plurality of frozen dumplings are placed in a tray with the heated side of each dumpling facing down, the protruding back of one frozen dumpling can touch the concave belly of the adjacent frozen dumpling, and the plurality of frozen dumplings are arranged in a roughly straight line in sequence.

[0053] In this embodiment, "dim sum" is used as an example of a frozen dim sum set that does not need to be neatly arranged, with frozen dumplings as the example. <Implementation Form 3: Frozen dessert sets that do not require neat arrangement mainly correspond to Request Item 4>

[0054] Compared to the snack sets in embodiments 1, 4, and 5 that do not require neat arrangement, the snack set in this embodiment that does not require neat arrangement is as shown in the top view of FIG8A. Its feature is that the horizontally elongated tray 0800 shown in the figure has an open rectangular storage recess 0801. In this storage recess 0801, a plurality of (12 in this embodiment) frozen dumplings 0810 are neatly arranged in a row (only the dumplings located in the upper left of FIG8A are shown in solid lines, and the other dumplings are shown in dashed lines). The 12 frozen dumplings 0810 are arranged in the storage recess 0801 of the tray 0800 with the heated side 0811 facing down, as shown in the side cross-sectional view of Figure 8B (based on the position of line AX-X in Figure 8) and the front cross-sectional view of Figure 8C (based on the position of line AY-Y in Figure 8). The frozen dumplings 0810 are connected to each other by the frozen dough batter 0820 filled in the storage recess 0801 (in Figures 8A, 8B, and 8C, the filled area is light black). <Implementation Form 3: Frozen dessert sets that do not require neat arrangement are arranged in rows, mainly corresponding to Request Item 4>

[0055] At this time, 12 frozen dumplings 0810 are attached to the storage recess 0801 of the tray 0800 and are divided into 3 small snack groups 0810A arranged neatly in the horizontal direction of Figure 8A. The small snack groups 0810A are attached to 4 frozen dumplings 0810 arranged neatly in the vertical direction of Figure 8A as described above. <Implementation Version 3: Movement Prevention Unit for Frozen Dessert Assemblies That Do Not Require Neat Arrangement>

[0056] In this embodiment, a movement prevention part is also provided in the storage recess 0801 of the tray 0800. As shown in FIG8A, the movement prevention part is composed of: a transverse protrusion 0841 and a longitudinal protrusion 0842 formed on the bottom surface 0803 of the storage recess 0801 of the tray 0800, and a back receiving recess 0843 formed on the inner wall 0804 of the storage recess 0801.

[0057] <Implementation Version 3: Horizontal protrusions (movement prevention part) of frozen dessert assembly that do not require neat arrangement>

[0058] The transverse protrusion 0841 of the movement prevention part is embedded between the four frozen dumplings 0810 that are neatly arranged in a row to form a snack group 0810A in the longitudinal direction of Figure 8A, and restricts the movement of the four frozen dumplings 0810 in the longitudinal direction. In addition, a transverse protrusion can also be provided as needed to receive the belly part of the frozen dumplings 0810 located at the lower end of the snack group 0810A in Figure 8A. <Implementation Version 3: Horizontal protrusions (movement prevention part) of frozen dessert assembly that do not require neat arrangement>

[0059] Furthermore, the longitudinal protrusion 0842 of the movement prevention part is located between each of the three small snack groups 0810A that are neatly arranged in the transverse direction in Figure 8A, and restricts the movement of the small snack groups 0810A themselves in the transverse direction. <Implementation Version 3: Back Support Recess (Movement Prevention Part) for Frozen Dessert Assemblies That Do Not Require Neat Arrangement>

[0060] On the other hand, the back receiving recess 0843 of the movement prevention part receives the back part of the frozen dumpling 0810 located at the upper end of the snack group 0810A in FIG8A. Together with the transverse protrusion 0841, it restricts the longitudinal movement of the four frozen dumplings 0810. The inner wall 0804 of the upper side of FIG8A of the receiving recess 0801 is provided in three locations corresponding to the snack group 0810A. <Implementation Form 3: Frozen Pastry Batter for Frozen Desserts That Does Not Require Neat Arrangement>

[0061] In this embodiment, the frozen surface paste 0820, which is frozen and disposed in the receiving recess 0801 of the tray 0800, is configured, as shown in FIG8D, to surround each side of the plurality of transverse protrusions 0841 and longitudinal protrusions 0842 of the movement prevention part, and is similarly configured to receive the recesses 0843 along the back of the movement prevention part. Finally, as shown in FIG8A to FIG8C, it is filled in such a way that it surrounds the plurality of frozen dumplings 0810 and sinks in about one-third to four-fifths of the height of the frozen dumplings 0810 (about half in the example).

[0062] That is, in this embodiment, the frozen dough paste 0820 is configured to be embedded between a plurality of frozen dumplings 0810 and a plurality of transverse protrusions 0841 and longitudinal protrusions 0842 (including between each of the frying heating surfaces 0811 of the plurality of frozen dumplings 0810 and the bottom surface 0803 of the receiving recess 0801), and simultaneously embedded between a plurality of frozen dumplings 0810 and a plurality of back receiving recesses 0843.

[0063] Therefore, in this embodiment, when the upper side of at least one different frozen dumpling 0810 is pinched and lifted, as described above, a small snack group 0810A consisting of a plurality of neatly arranged frozen dumplings 0810 can be detached as a whole, or two or three small snack groups 0810A can be detached together from the storage recess 0801 of the tray 0800. In this embodiment, when the frozen dough paste 0820 is filled into the receiving recess 0801 of the tray 0800, the transverse protrusion 0841, longitudinal protrusion 0842, and back receiving recess 0843 of the movement prevention part can neatly arrange a plurality of frozen dumplings 0810 in a row without disorder. Therefore, compared with the case where a plurality of frozen dumplings 0810 are randomly connected, the necessary structural strength can be obtained when a small snack group 0810A composed of a plurality of frozen dumplings 0810 is lifted as a whole, or when two or three small snack groups 0810A are lifted together.

[0064] Furthermore, although this embodiment uses a horizontally elongated tray 0800 as shown in Figure 8A to divide 12 frozen dumplings 0810 into three small snack groups 0810A arranged horizontally in Figure 8A, and one small snack group 0810A is formed by arranging four frozen dumplings 0810 in a row vertically in Figure 8A, the present invention is not limited to this. As another embodiment, for example, as shown in the top view of Figure 9, a vertically elongated tray 0900 can be used to divide the 12 frozen dumplings 0910 (represented by dotted lines) into two small snack groups 0910A arranged horizontally in Figure 9, and one small snack group 0910A is formed by arranging six frozen dumplings 0910 in a row vertically in Figure 9. <Implementation Format 3: The effect of frozen dessert sets that do not require neat arrangement mainly corresponds to Request Item 4>

[0065] In this embodiment 3, the frozen dessert set that does not require neat arrangement, since multiple frozen dumplings can be neatly arranged in rows without disorder when filling the tray with frozen dough batter, it also has a very good effect of obtaining the structural strength necessary to lift multiple frozen dumplings together compared to the case of randomly connecting multiple frozen dumplings. <Implementation type 4 mainly corresponds to request item 7>

[0066] <Implementation Form 4: Frozen dessert sets that do not require neat arrangement mainly corresponds to Request Item 7>

[0067] This embodiment is based on embodiment 1. When the tray containing the snacks is covered with packaging, at least a portion of the snacks stored on the tray can be visually identified from the packaging.

[0068] This embodiment also uses "dim sum" as an example of a frozen dim sum set that does not need to be neatly arranged, with frozen dumplings as the example. <Implementation Form 4: Frozen dessert sets that do not require neat arrangement mainly correspond to Request Item 7>

[0069] Compared to the frozen dessert set that does not require neat arrangement in Embodiment 1, the frozen dessert set that does not require neat arrangement in this embodiment is as shown in FIG10, characterized in that: in the frozen dessert set that does not require neat arrangement with packaging 1060, the packaging 1060 is provided with a transparent or semi-transparent window 1061, through which at least a portion of the frozen dumplings 1010 constituting the dessert set, which are neatly stored on a tray, for example, stored in a disc shape, can be visually confirmed. <Implementation Form 4: Frozen dessert packs that do not require neat arrangement mainly correspond to Request Item 7>

[0070] The frozen snack pack that does not require neat arrangement in this embodiment is packaged in a packaging resin such as polypropylene or polyethylene. The package 1060 is provided with a window 1061 in such a way that at least a portion of the frozen dumplings 1010 constituting the snack pack can be seen, preferably the upper side (folded side) of the frozen dumplings 1010. <Implementation Mode 4: The effect of frozen dessert sets that do not require neat arrangement mainly corresponds to Request Item 7>

[0071] In this embodiment 4, the frozen dessert set that does not require neat arrangement is such that, while the tray containing the dessert set is covered by packaging, at least a portion of the neatly arranged dessert set inside the tray can be observed from the top of the packaging, thereby increasing the purchase intention of potential customers.

[0072] 0100: Pallet 0101: Storage Recess 0102: Edge 0110: Frozen dumplings (dessert) 0111: Frying heated noodles 0112: Edge fold (top side of the pastry) 0120: Frozen dough paste 0300: Pallet 0301: Storage Recess 0310: Dumplings 0312: Edge Fold 0320: Facial paste 0330: pipe 0340: pipe 0401: Filling supply device 0402: Leather Raw Material Supply Device 0403: Forming device 0404: Pallet supply device 0405: Dumpling Storage Device 0406: Cooking apparatus 0407: Flour Paste Filling Device 0408: Rapid Freezing Unit 0409: Packaging Equipment 0410: Bundling device 0506: Cooking apparatus 0507: Cooling / Supply Unit 0511: Water supply device 0512: Grain flour supply device 0513: Oil supply device 0514: Emulsifier supply device 0515: Control device 0516: Mixing and stirring device 0517: Cooling device 0610: Frozen dumplings 0613: Skin 0620: Dough Batter 0700: Pallet 0701: Storage Recess 0703: Bottom 0704: Inner wall 0710: Frozen dumplings 0715: End 0720: Frozen Dough Slurry 0741: Protruding bar 0742: Interlocking groove 0800: Pallet 0801: Storage Recess 0803: Bottom 0804: Inner wall 0810: Frozen dumplings 0810A: Snack Group 0811: Frying heated noodles 0820: Frozen dough paste 0841: Transverse protrusion 0842: Longitudinal protrusions 0843: Back support recess 0900: Pallet 0910: Frozen dumplings 0910A: Snack Group 1010: Frozen dumplings 1060: Packaging 1061: Window Section CP: Center

Claims

1. A frozen pastry set suitable for frying and heating without requiring neat arrangement, comprising a pastry group with the directly frying / heating surface positioned on the bottom during heating, wherein the pastries are connected near their frying / heating surfaces using a frozen batter with a strength sufficient to prevent them from separating when the pastries are lifted as a whole by pinching the top of each pastry; and a tray with the frying / heating surface as the bottom for holding the pastry group; thereby forming a disc-shaped arrangement of the pastries constituting the pastry group, wherein the frozen batter is frozen and positioned near the frying / heating surface by sinking to approximately one-fifth to four-fifths of the pastry's height.

2. As in request item 1, a frozen dessert set suitable for frying, heating, and conditioning without requiring neat arrangement, wherein, The frozen dough batter is prepared by immersing it in the pan near the heated surface of the pastry at a height of about one-third to four-fifths.

3. Frozen dessert sets suitable for frying, heating, and conditioning without requiring neat arrangement, as requested in item 1 or 2, wherein... A movement prevention part is provided on the tray to make it difficult for the snack group to move on the tray.

4. As in request item 3, a frozen dessert set suitable for frying, heating, and conditioning without requiring neat arrangement, wherein, At least a portion of the aforementioned frozen surface slurry is configured to surround at least a portion of the side of the aforementioned movement prevention part.

5. Frozen dessert sets suitable for frying, heating, and conditioning without requiring neat arrangement, as requested in item 1 or 2, wherein... The packaging has a covered tray, and this packaging is made of materials that allow visual identification of a portion of the contained snacks.

Images