Frozen dumpling set for direct-heat cooking and not requiring alignment

Abstract

Provided is a frozen dumpling set which is for direct-heat cooking and which does not require alignment, said frozen dumpling set comprising: a dumpling group, a direct-heat-application surface 0111 of which is disposed downward when heating, and in which a plurality of frozen gyoza dumplings 0110 are joined by frozen liquid batter 0120 therebetween in the vicinity of the direct-heat-application surface 0111 with at least a strength such that the plurality of frozen gyoza dumplings 0110 do not become separated when lifted by the seam 0112 of a frozen gyoza dumpling 0110; and a tray 0100 in which the dumpling group is accommodated with the direct-heat-application surface 0111 facing downward. Thus, it is possible to respond to the consumer desire to be able to cook the dumpling group in a neatly aligned manner and also make it easy to handle the dumpling group during cooking.

Description

No-alignment frozen dim sum set for baking

[0001] The present invention relates to a dim sum set having a group of dim sums, and more particularly to a frozen dim sum set for baking that does not require alignment.

[0002] The dim sum described above, for example, gyoza, is widely accepted by consumers and is a popular food both at home and when eating out. When cooking such gyoza, some consumers wish to arrange multiple gyoza (groups of dim sum) neatly on a cooking utensil, for example, in a disk shape, and then cook them. Furthermore, some consumers wish to transfer the cooked gyoza (groups of dim sum) arranged on the cooking utensil directly onto a plate or other tableware.

[0003] A conventional dim sum group that meets such consumer needs is, for example, the frozen bean-filled food described in Patent Document 1. The frozen bean-filled food described in Patent Document 1 is shaped to be suitable for arranging multiple frozen bean-filled foods in a disk-like arrangement. These frozen bean-filled foods are commercially available as a disk-like arrangement stored on a circular tray with the baking surface facing up. When cooking this dim sum group, a frying pan is placed over the tray containing the multiple frozen bean-filled foods and the two are inverted together, allowing the multiple frozen bean-filled foods to be transferred to the frying pan while still arranged in a disk shape, with their baking surface in contact with the bottom of the frying pan. In this way, since the multiple frozen bean-filled foods (dim sum group) described above can be transferred to a frying pan while still arranged in a disk-like arrangement, it is possible to meet the needs of consumers who want to cook them in a neat arrangement.

[0004] However, with the above-mentioned multiple frozen bean-filled foods, the tray and frying pan must be turned over together, which requires the effort of the consumer, and therefore, if the consumer is not physically strong, the multiple frozen bean-filled foods must be removed one by one from the tray and turned over while arranging them on the frying pan. Also, if cooking is done using a griddle instead of a frying pan, the tray cannot be covered with the griddle, so in this case too, the multiple frozen bean-filled foods must be removed one by one from the tray and turned over while arranging them on the griddle. In other words, with the above-mentioned multiple frozen bean-filled foods, if the consumer is not physically strong or if cooking is done using a griddle, there is a drawback in that handling during cooking becomes rather difficult.

[0005] Conventionally, an example of a dim sum group similar to the above-described group, i.e., a dim sum group consisting of a plurality of dim sum stored in a tray, is the tray-packed frozen dumplings described in Patent Document 2. The tray-packed frozen dumplings described in Patent Document 2 include a tray, a plurality of dim sum dumplings stored in the tray, and a binder containing at least water and grain flour, with the dumplings arranged on the bottom of the tray with their grilling surfaces facing the bottom of the tray. In this tray-packed frozen dumplings, the binder is filled over the entire bottom surface of the tray so as to surround the sides of the dumplings, and the binder is then frozen together with the dumplings, thereby connecting and fixing the dumplings to each other on the bottom of the tray.

[0006] The original purpose of this type of tray-packed frozen dumplings is to prevent the frozen dumplings from falling apart on the tray during transportation or handling in stores, etc. However, when cooking, the required number of dumplings can be transferred from the tray to a frying pan at once by cutting the required number of dumplings from the connected dumplings. This makes handling easier than removing dumplings one by one from the tray and arranging them in a frying pan while turning them over.

[0007] JP 2023-160418 A, Patent No. 4584497

[0008] However, while the aforementioned Patent Document 2 describes that the required number of gyoza can be transferred from a tray to a frying pan at once by cutting the required number of gyoza from among the connected gyoza, it does not mention transferring three or more gyoza together by picking up the gyoza and lifting them up. Judging from the content of paragraph 0063 of Patent Document 2, it appears that the inventor of Patent Document 2 envisioned that when transferring the gyoza to a frying pan or the like, a spatula-shaped cooking implement would be used to make cut lines between the gyoza, and then the group of gyoza cut on the tray would be placed on the spatula-shaped cooking implement and transferred to a frying pan or the like. Regarding the mechanical strength of the connecting material that is sufficient to prevent the gyoza from falling apart within the tray or on the spatula-shaped cooking implement, the mechanical strength of the connecting material that is sufficient to prevent three or more gyoza from falling apart when pinched, for example, by pinching the ends of the gyoza, is required to be higher than the former.

[0009] The present invention has been made to solve the above-mentioned conventional problems, and aims to provide a frozen dim sum set for baking cooking that does not require arranging, making it easy to handle a group of dim sum during cooking, while responding to the demands of consumers who want to cook dim sum in an orderly manner.

[0010] In order to solve the above problems, as a first invention, we provide a frozen dim sum set for baking cooking that does not require alignment, which consists of a group of dim sum that are placed with their baking surface facing down when heated, and which are connected by frozen batter liquid near the baking surface between multiple dim sums, with enough strength so that the dim sums will not fall apart when at least the top of the different dim sums are picked up and lifted, and a tray for storing the dim sum group with their baking surface facing down (corresponding to claim 1).

[0011] As a second invention, we provide a frozen dim sum set for baking that does not require alignment, in which the frozen batter liquid is frozen and positioned so that approximately one-third to four-fifths of the dim sum's height is submerged near the baking surface (corresponding to claim 2).

[0012] Furthermore, as a third invention, there is provided a frozen dim sum set for baking cooking that does not require alignment, in which the plurality of dim sums that make up the dim sum group are aligned approximately point-symmetrically (corresponding to claim 3).

[0013] Furthermore, as a fourth invention, there is provided a frozen dim sum set for baking cooking that does not require arranging, in which the plurality of dim sums that make up the dim sum group are arranged in a row (corresponding to claim 4).

[0014] Furthermore, as a fifth invention, there is provided a frozen dim sum set for baking cooking that does not require alignment, in which the tray is provided with a movement prevention portion to prevent the group of dim sum from moving on the tray (corresponding to claim 5).

[0015] Furthermore, as a sixth invention, we provide an alignment-free frozen dim sum set for baking cooking, in which at least a portion of the frozen batter liquid is arranged so as to wrap around at least a portion of the side of the movement prevention portion (corresponding to claim 6).

[0016] Furthermore, as a seventh invention, we provide a frozen dim sum set for baking that does not require alignment, which has packaging that encases the tray, and this packaging is made of a material that allows at least a portion of the dim sum stored inside to be visible from above (corresponding to claim 7).

[0017] The no-arrangement frozen dim sum set for baking cooking according to the present invention meets the demands of consumers who want to cook dim sum in a neat arrangement, for example, in the shape of a disk, while providing the excellent effect of making it almost unnecessary to arrange the dim sum on the frying pan or hot plate during cooking, i.e., making it easy to handle the dim sum during cooking.

[0018] 1A is a perspective view showing an empty tray of a no-alignment frozen dim sum set for baking according to embodiment 1 of the present invention (corresponding paragraph 0028); 1B is a plan view showing a state in which a plurality of dumplings, which are a dim sum group, are stored on the tray in FIG. 1A (corresponding paragraphs 0028 and 0030); 1C is a cross-sectional view from the side of a tray storing a plurality of dumplings, which are a dim sum group (corresponding paragraph 0030); 1D is a flowchart of a method for manufacturing a no-alignment frozen dim sum set for baking according to embodiment 1 of the present invention (corresponding paragraph 0032); 1E is a schematic cross-sectional view illustrating the filling of batter in the method for manufacturing the no-alignment frozen dim sum set for baking in FIG. 2 (corresponding paragraph 0033); 1F is a schematic cross-sectional view illustrating the freezing of batter in the method for manufacturing the no-alignment frozen dim sum set for baking in FIG. 2 (corresponding paragraph 0034); 1G is a schematic cross-sectional view illustrating the pinching and lifting of the ears of multiple dumplings connected by the frozen batter in FIG. 3C (corresponding paragraph 0034); 1H is a photograph showing the pinching and lifting of the ears of multiple dumplings connected by the frozen batter in FIG. 3C (corresponding paragraph 0034). This figure shows the system configuration of a manufacturing line for a line-free frozen dim sum set for baking according to embodiment 1 of the present invention (corresponding paragraphs 0035 and 0036). This figure shows the system configuration of the batter filling process in the manufacturing line for line-free frozen dim sum set for baking shown in Figure 4 (corresponding paragraph 0037). This figure shows a schematic diagram illustrating the connection of dumplings using frozen batter made with a different composition (corresponding paragraph 0038). This figure shows a plan view of a tray for a line-free frozen dim sum set for baking according to embodiment 2 of the present invention, with multiple dumplings (a group of dim sum) placed on it (corresponding paragraphs 0044 to 0049). This figure shows a cross-sectional view of the tray cut in half from the side in Figure 7A (corresponding paragraphs 0044 to 0049). This figure shows a photograph of a tray with multiple dumplings (a group of dim sum) placed on it (corresponding paragraphs 0044 to 0049). This figure shows a photograph of a tray before multiple dumplings are placed on it (corresponding paragraphs 0044 to 0049). 8A , 8B , 8C , 8D , 8E , 8F , 8G , 8H , 8I ,8J ...

[0042] Fig. 1 is a plan view showing the behavior of a tray of a no-arrange frozen dim sum set for baking according to a third embodiment of the present invention when batter is filled into the tray, with multiple dumplings omitted (corresponding paragraph 0061). Fig. 2 is a plan view of an empty tray showing a modified example of a no-arrange frozen dim sum set for baking according to the third embodiment of the present invention (corresponding paragraph 0064). Fig. 3 is a perspective view showing a state in which multiple dumplings, which are a group of dim sum, are wrapped in packaging in a no-arrange frozen dim sum set for baking according to a fourth embodiment of the present invention (corresponding paragraph 0069).

[0019] Hereinafter, embodiments of the present invention will be described with reference to the drawings. Note that the present invention is not limited to these embodiments in any way, and can be implemented in various forms without departing from the spirit of the present invention. Of the following embodiments, embodiment 1 is 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. <Embodiment 1 mainly corresponds to claims 1 to 3>

[0020] <Embodiment 1: Alignment-free frozen dim sum set for baking cooking Overview Premise Mainly corresponds to claims 1 to 3>

[0021] The no-sort-need frozen dim sum set for baking according to this embodiment stores a group of frozen dim sum in a tray with their baking surfaces (either the surface already baked or the surface to be baked; the same applies below) facing downward. The frozen dim sum in the group are connected near their baking surfaces with a frozen batter, so that even if a dim sum is picked up by pinching its top, the other dim sum will not fall apart. In other words, the dim sum group stored in the tray can be removed from the tray as a unit. Furthermore, in the no-sort-need-to-bake frozen dim sum set for baking according to this embodiment, the frozen dim sum constituting the dim sum group are connected in a roughly point-symmetrical arrangement within the tray. Here, "roughly point-symmetrical" refers to, for example, a state in which the frozen dim sum are arranged in a disk-like arrangement, but is not limited to this. As described above, the no-arrange frozen dim sum set for baking according to this embodiment is configured by connecting multiple frozen dim sum with frozen batter, and therefore, when cooking, it is assumed that the frozen dim sum will be transferred to a frying pan or hot plate within a few minutes after being taken out of the freezer before the frozen batter begins to melt. Note that, hereinafter, the no-arrange frozen dim sum set for baking using a frying pan or hot plate will be referred to as the "no-arrange frozen dim sum set."

[0022] <Embodiment 1: Frozen Dim Sum Set No Needing to Be Aligned - Explanation of "Dim Sum" - Mainly Corresponding to Claims 1 to 3> "Dim sum" is a general term for food ingredients that are cooked and eaten in a frying pan, hot plate, or griddle, and is composed of a skin that forms an outer shell and a filling that is enclosed within the skin. Examples of such "dim sum" include pan-fried dumplings and shumai, which have a seam where the skins are joined together, or so-called "crusts," as well as xiaolongbao, Chinese buns, pork buns, and chive buns, which do not have "crusts." Furthermore, it may also be small versions of baked spring rolls, spring cakes (chunbing), scallion pancakes (congyoubing), and youtiao (fried bread), baked radish cakes (luoxi?), and raw fried buns (namayaki manju). For example, if the "dim sum" is pan-fried dumplings, placing the pan-fried dumplings in a tray with the baking surface facing downwards will result in the "ears" where the wrappers meet being positioned on the upper side. Therefore, it is preferable to "lift the dim sum" by pinching the "ears" that are the "top side" of the dim sum. "Pinching" here refers to the act of pinching and lifting a portion of the dim sum with one's fingers. Therefore, the action of pressing down on both sides of the center of the dim sum and grabbing it does not fall under the definition of "pinching" in this specification. Another advantage of the present invention is that it allows three or more dim sum to be pinched at both ends and moved as a unit.

[0023] In the following, as an example of a lining-free frozen dim sum set, a set in which the "dim sum" is frozen dumplings will be described, but the dim sum in the present invention is not limited to the frozen dumplings shown below. <Embodiment 1: Lining-free frozen dim sum set Configuration Mainly corresponds to claims 1 to 3>

[0024] The no-sort-needed frozen dim sum set of this embodiment comprises a plurality of frozen dumplings constituting a dim sum group, a tray for storing the plurality of frozen dumplings, and a frozen batter liquid for connecting the plurality of frozen dumplings. In this case, the plurality of frozen dumplings constituting the dim sum group are all stored in the tray with the baking surface, which is directly heated during cooking, facing downwards. <Embodiment 1 No-sort-needed frozen dim sum set Dumplings (Dim sum) Mainly corresponds to claims 1 to 3>

[0025] As described above, frozen dumplings, which are dim sum, are made up of a wrapper that forms an outer shell and a filling that is enclosed within the wrapper, and have ears that are the seams where the wrappers join together. When the dumplings are placed in a tray with the baking surface that is directly heated during cooking facing downwards, as described above, the ears are located on the upper side. <Embodiment 1: No-alignment required frozen dim sum set, dumpling wrappers, mainly corresponding to claims 1 to 3>

[0026] The skin preferably contains one or more grain flours such as wheat flour, rice flour, corn flour, barley flour, soy flour, and adzuki bean flour. To prevent the liquid contained in the filling from seeping out of the skin, the skin preferably contains sugars such as trehalose, oligosaccharides, deoxysaccharides, uronic acid sugars, amino sugars, lactones, sucrose, lactose, and maltose. Furthermore, the skin preferably contains edible oils such as rapeseed oil, canola oil, soybean oil, salad oil, corn oil, sesame oil, flaxseed oil, and olive oil. Also, the skin preferably contains grain-derived starches 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 skin is preferably 0.5 to 1.0 mm, and more preferably 0.7 to 0.8 mm. The size of the wrapper is determined based on the size of the dumplings to be made, but it is preferable to use an average size (a so-called regular size has a diameter of about 85 mm and a weight of about 7 g, and a large size has a diameter of about 95 mm and a weight of about 9 g). <Embodiment 1: No-alignment frozen dim sum set, dumpling filling, mainly corresponds to claims 1 to 3>

[0027] On the other hand, the fillings include finely chopped meats such as pork, beef, chicken, duck, horse meat, venison, shrimp (including dried shrimp), crab, fish, cabbage, garlic, ginger, chives, green onions, onions, cheese, curry powder, carrots, green peppers, mustard greens, pickles, Chinese cabbage, bamboo shoots, shiitake mushrooms, matsutake mushrooms, spinach, bean sprouts, potatoes, chorizo, and fruits. The fillings also include one or more of jelly, gelatin, and agar, as well as one or more of various powdered or granular spices. The fillings are produced by appropriately selecting and combining the above ingredients with seasonings such as oyster sauce, soy sauce, salt, and sugar. The weight of the dumplings made by encasing these fillings in the wrapper is preferably 13 to 23 g. <Embodiment 1: No-Alignment Frozen Dim Sum Set Tray (Mainly Corresponding to Claims 1 to 3)>

[0028] The tray is formed from a synthetic resin such as polypropylene or a pulp resin, and when formed from a synthetic resin, polystyrene, PET, or the like may also be used. In this embodiment, as shown in Fig. 1A , the tray 0100 includes a storage recess 0101 with a circular opening and a flange 0102 formed around the periphery of the opening of the storage recess 0101. As shown in Fig. 1B , the storage recess 0101 is configured to accommodate a plurality of frozen dumplings 0110 (10 in this embodiment) aligned in a disk-like shape, approximately point-symmetrically about the center CP of the storage recess 0101. Furthermore, a cover (not shown), such as a metal laminate film or a synthetic resin sheet, is attached to the flange 0102 as needed to cover the storage recess 0101 containing the plurality of frozen dumplings 0110 and seal the interior. In this embodiment, the ten frozen dumplings 0110 (dim sum group) arranged in a disk shape and stored in the storage recess 0101 of the tray 0100 are assumed to be cooked in a small frying pan with a bottom inner diameter of approximately 20 cm. Therefore, the outer diameter of the dim sum group is approximately the same as the bottom inner diameter of the frying pan. In other words, the inner diameter of the storage recess 0101, which has a circular opening in the tray 0100, is sized to accommodate the disk-shaped dim sum group with some room to spare, taking into account the filling with frozen batter liquid, as described below. Note that if the number of frozen dumplings to be stored increases and the outer diameter of the dim sum group becomes larger, a tray 0100 with a storage recess 0101 of a size that can accommodate this will naturally be used. Frying pans of various sizes are available for use in cooking frozen dumplings. For example, common frying pans used in Japan and Taiwan have inner rim sizes of 20, 22, 24, 26, 28, 30 cm, etc. If a dim sum group consisting of a plurality of frozen dumplings arranged in a disk shape is manufactured to have an outer diameter that corresponds to these various sizes of frying pans, it is possible to meet the demands of consumers who want to cook a plurality of frozen dumplings neatly arranged in a disk shape, even when the number of frozen dumplings in the dim sum group is large, and the frozen dumplings can be cooked with almost no need to arrange them in an orderly manner on the frying pan. <Embodiment 1: No-Arrangement Frozen Dim Sum Set, Frozen Batter Liquid, Mainly Corresponding to Claims 1 to 3>

[0029] The frozen batter contains water, grain flour such as wheat flour or potato starch, oil, and an emulsifier, and can be prepared in a known blend ratio, e.g., 60% to 90% by weight of water, 2% to 9% by weight of grain flour, 4% to 30% by weight of oil, and 0.1% to 3% by weight of emulsifier. In this case, it is preferable to use unheated batter so that the frozen batter spreads well on a frying pan or griddle during cooking. Furthermore, the frozen batter is not limited to the above-described composition. As described below, the frozen batter can also be prepared by adding water to one or more of wheat flour, potato starch, starch, corn flour, tapioca flour, barley flour, soy flour, rice flour, etc., or by moistening one or more of wheat flour, potato starch, starch, corn flour, tapioca flour, barley flour, soy flour, rice flour, etc. <Embodiment 1: No-alignment frozen dim sum set, arrangement of frozen batter liquid, mainly corresponds to claims 1 to 3>

[0030] 1B and 1C, the batter liquid 0120 filled in the storage recess 0101 of the tray 0100 is frozen and arranged so as to surround the plurality of frozen dumplings 0110 stored in a disk-like arrangement inside the storage recess 0101 (the areas lightly shaded in FIGS. 1B and 1C). More specifically, the frozen batter liquid 0120 is frozen and arranged in the vicinity of the baking surface 0111 between the plurality of frozen dumplings 0110 stored in the storage recess 0101 of the tray 0100 with the baking surface 0111 facing downward. In this case, the frozen batter liquid 0120 is frozen and arranged near the baking surface 0111 so that about one-third to four-fifths (about half in the illustrated example) of the height of the dumplings 0110 are submerged. This allows the multiple frozen dumplings 0110 arranged in a disk shape to be removed from the storage recess 0101 of the tray 0100 as a unit without falling apart when at least the upper ears 0112 of different frozen dumplings 0110 are pinched and lifted. The frozen batter liquid 0120 may also be arranged on the baking surface 0111 of the frozen dumplings 0110. In other words, the multiple frozen dumplings 0110 stored in the storage recess 0101 of the tray 0100 can be transferred to a frying pan as a unit while still in disk shape, eliminating the need to arrange the multiple frozen dumplings 0110 in the frying pan. <Embodiment 1: No Alignment Required Frozen Dim Sum Set, Near the Baking Surface, Mainly Corresponding to Claims 1 to 3>

[0031] Here, "near the baking surface" includes the baking surface 0111 and refers to a range from the baking surface 0111 on the side of the frozen dumplings (dim sum) 0110 other than the baking surface 0111 to about 60% of the height to the highest point of the frozen dumplings 0110. The height of the frozen batter liquid 0120 from the baking surface 0111 is a structural mechanics issue that is determined depending on the total weight of the frozen dumplings and the distance between the two pinched points. In this case, the frozen batter liquid 0120 is frozen and positioned so that about one-third to four-fifths of the height of the dumplings 0110 are submerged near the baking surface 0111. This is because if the frozen batter liquid 0120 is positioned lower than one-third of the height of the dumplings 0110, the strength to lift multiple frozen dumplings 0110 together will be insufficient, while if the frozen batter liquid 0120 is positioned higher than four-fifths of the height of the dumplings 0110, more frozen batter liquid 0120 than necessary will be used. Note that in dim sum that have "ears" formed adjacent to the filling, such as dumplings, if the "ears" extend to the baking surface, the extended "ears" also fall within the vicinity of the baking surface. <Embodiment 1: Manufacturing method of a frozen dim sum set that does not require alignment, mainly corresponding to claims 1 to 3>

[0032] As shown in Fig. 2, the method for producing an alignment-free frozen dim sum set according to this embodiment includes a gyoza-forming step (0201) for forming gyoza, a storage step (0202) for storing a plurality of formed raw gyoza in a disk shape in storage recesses of a tray, a steaming step (0203) for steaming the stored gyoza together with the tray, a batter-filling step (0204) for filling the steamed gyoza in the tray with uncooked batter, a freezing step (0205) for freezing the tray-based gyoza filled with batter, and a packaging step (0206) for packaging the gyoza in the tray after freezing. <Embodiment 1: Alignment-free frozen dim sum set, batter-filled, mainly corresponds to claims 1 to 3>

[0033] In the batter filling step, as shown in Fig. 3A, batter 0320 is filled from pipes 0330 and 0340 between the storage recess 0301 of the tray 0300 and the cooked dumplings 0310 stored in the storage recess 0301 and cooled to a predetermined temperature or lower, and between adjacent dumplings 0310. <Embodiment 1: Frozen Dim Sum Set No Need for Alignment, Freezing Batter, Mainly Corresponding to Claims 1 to 3>

[0034] Thereafter, as shown in FIG. 3B, the batter 0320 (thinly filled area) is accumulated in the storage recess 0301 of the tray 0300 to a predetermined height (about one-third to four-fifths of the height of the dumplings 0310 (about half in the illustrated example)), and then the dumplings are frozen in a freezing step. As a result, as shown in FIGS. 3C and 3D, it becomes possible to pick up and lift at least the upper ears 0312 of different dumplings 0310. <Embodiment 1: Production line for frozen dim sum sets that do not require alignment, mainly corresponding to claims 1 to 3>

[0035] As shown in Figure 4, a production line using the method for producing frozen dim sum sets that does not require alignment according to this embodiment is equipped with a filling supply device 0401 that supplies gyoza fillings (ingredients) and a wrapper raw material supply device 0402 that supplies raw materials (dough) for gyoza wrappers. The gyoza wrapper raw material supply device 0402 supplies the wrapper raw material (dough) to a forming device 0403, where the fillings are placed inside the unfolded gyoza wrappers and the forming device 0403 forms the gyoza wrappers into a continuous series of fresh gyoza with ears, which are the seams where the wrappers join together. These fresh gyoza are transported to the next process, where they are stored in a disk-shaped manner with the baking surface facing down on trays supplied by a tray supply device 0404 by a gyoza storage device 0405. They are then transported to a steaming device 0406, where the fresh gyoza on the tray are steamed and heated.

[0036] Next, the trays containing the raw dumplings are filled with unheated batter by a batter filling device 0407, and the trays filled with unheated batter are transported to a quick freezing device 0408, where the batter and dumplings are frozen together. After that, the dumplings are packed into bags by a packaging device 0409, and then packed into boxes in predetermined units by a packing device 0410. The packed boxes are stored in a freezer until shipping. <Embodiment 1: Batter filling process for frozen dim sum sets that do not require alignment Mainly corresponds to claims 1 to 3>

[0037] In the batter filling process performed by the batter filling device, as shown in Figure 5, the amounts of water, grain flour, oil, and emulsifier supplied from the water supply device 0511, grain flour supply device 0512, oil supply device 0513, and emulsifier supply device 0514 are controlled by a control device 0515, and the contents are stirred by a stirring / mixing device 0516 to produce unheated batter. At this time, to prevent the proliferation of bacteria and maintain a good emulsified state, the stirring / mixing device 0516 is controlled to a constant temperature by a cooling device 0517, specifically, to maintain the temperature of the batter at 10°C or below. Note that if the room temperature in the relevant departments of the manufacturing plant is controlled to 10°C or below, the cooling device 0517 may not be provided. The cooked dumplings, steamed together with the tray in the steaming device 0506, are then transported on a natural cooling lane, and the cooling and supplying device (batter filling device) 0507 fills the storage recesses of the tray with unheated batter until it reaches a predetermined height (about one-third to four-fifths of the height of the dumplings 0310). <Embodiment 1: Frozen Dim Sum Set No Need to Arrange Other Examples of Batter Configurations Mainly Corresponding to Claims 1 to 3>

[0038] In this embodiment, the frozen batter liquid used to connect the multiple frozen dumplings stored in the tray contains water, grain flour, oil, and an emulsifier. However, this is not limited thereto. As mentioned above, a grain flour such as wheat flour or potato starch containing moisture can also be used as the frozen batter liquid. In this case, as shown in FIG. 6 , adjacent frozen dumplings 0610 can be connected by placing a batter liquid 0620 made from grain flour containing moisture between the wrappers 0613 (shown in the enlarged portion of FIG. 6 ) of the frozen dumplings 0610. Examples include cases where adjacent dumplings are connected by batter liquid between the wrappers of the filling portion, cases where adjacent dumplings are connected by batter liquid between the wrappers of the filling portion and the ears outside the filling portion, and cases where adjacent dumplings are connected by batter liquid between the ears. Note that the connection of frozen dumplings also includes cases where adjacent dumplings are connected with their portions overlapping. <Embodiment 1: No-alignment frozen dim sum set. Effect: Mainly corresponds to claims 1 to 3.>

[0039] As described above, this embodiment not only satisfies the demands of consumers who want to cook a group of frozen dumplings in a neat, circular arrangement, for example, but also provides the excellent advantage of making it almost unnecessary to arrange the frozen dumplings neatly on a frying pan or hot plate during cooking, making it easy to handle the frozen dumplings during cooking. Furthermore, if the batter liquid forms what are known as wings when the frozen dumplings are cooked, simply placing a plate over the frying pan and flipping it over allows the frozen dumplings to be arranged in a circular arrangement on the plate. The same applies when the dumplings are cooked with some parts overlapping. <Embodiment 2, mainly corresponding to claims 5 and 6>

[0040] <Embodiment 2: Alignment-free frozen dim sum set overview, mainly corresponds to claims 5 and 6>

[0041] This embodiment is based on the first embodiment, and provides a movement prevention portion on the tray of the first embodiment, thereby making it difficult for a group of dim sums (plurality of frozen dim sums) connected by frozen batter liquid stored on the tray to move on the tray. In this embodiment, at least a portion of the frozen batter liquid connecting the plurality of frozen dim sums that make up the dim sum group is arranged so as to wrap around at least a portion of the side of the movement prevention portion.

[0042] In this embodiment, a set in which the "dim sum" is frozen dumplings will be described as an example of an arranging-free frozen dim sum set. <Embodiment 2: Arranging-free frozen dim sum set Configuration Mainly corresponds to claims 5 and 6>

[0043] The feature of the alignment-free frozen dim sum set of this embodiment compared to the alignment-free dim sum set of embodiment 1 is that it has a movement prevention part for preventing the frozen dumplings that make up the dim sum group stored on the tray from moving on the tray, i.e., for preventing the frozen dumplings from moving on the tray, and that at least a part of the frozen batter liquid that connects the frozen dumplings that make up the dim sum group is arranged so as to wrap around at least a part of the side of the movement prevention part. <Embodiment 2: Alignment-free frozen dim sum set, movement prevention part, mainly corresponds to claims 5 and 6>

[0044] As shown in the tray plan view of Fig. 7A and the tray half-cut side view of Fig. 7B, the movement prevention portion is composed of a plurality of ridges 0741 formed on the bottom surface 0703 of a storage recess 0701 having a substantially circular opening in the tray 0700, and a plurality of engagement grooves 0742 formed on the inner wall 0704 of the storage recess 0701 (Fig. 7C shows a photograph corresponding to the plan view of the tray in a state where a plurality of frozen dumplings have been stored, and Fig. 7D shows a photograph corresponding to the plan view of the tray in a state before a plurality of frozen dumplings have been stored). <Embodiment 2 Alignment-free frozen dim sum set Ridges (movement prevention portion) Mainly corresponds to claims 5 and 6>

[0045] The multiple ridges 0741, which are movement prevention portions, are arranged approximately radially around the center CP on the bottom surface 0703 of the storage recess 0701, and are adapted to fit between the multiple (10 in this embodiment) frozen dumplings 0710 aligned in a disk shape approximately point-symmetrically in the storage recess 0701. The frozen dumplings 0710 are indicated by phantom lines in Figures 7A and 7B. <Embodiment 2: Alignment-free frozen dim sum set, locking groove (movement prevention portion), mainly corresponds to claims 5 and 6>

[0046] Meanwhile, the plurality of engagement grooves 0742, which are movement prevention portions, are provided at equal intervals in the circumferential direction on the inner wall 0704 of the storage recess 0701 (in this embodiment, they are provided at 10 equal intervals), and are adapted to engage with the respective centrifugal end portions 0715 of the plurality of frozen dumplings 0710 aligned in a disk shape in the storage recess 0701 so as to be roughly point symmetrical. <Embodiment 2: Alignment-free frozen dim sum set, frozen batter liquid, mainly corresponding to claims 5 and 6>

[0047] In this embodiment, the frozen batter liquid 0720 is filled into the storage recess 0701 of the tray 0700 and is frozen so as to surround the multiple frozen dumplings 0710 and so as to submerge about one-third to four-fifths (about half in the illustrated example) of the height of the dumplings 0710. The frozen batter liquid 0720 is arranged so as to wrap around each side of the multiple protrusions 0741, which are movement prevention parts, and also along the groove walls of the multiple engagement grooves 0742, which are movement prevention parts.

[0048] In other words, in this embodiment, the frozen batter liquid 0720 is arranged so as to fill the space between the multiple frozen dumplings 0710 and the protrusion 0741, and also to fill the space between the multiple frozen dumplings 0710 and the engagement groove 0742 (the areas lightly shaded in Figures 7A and 7B).

[0049] Therefore, in this embodiment, when at least the upper sides of different dumplings 0710 are pinched and lifted, the plurality of frozen dumplings 0710 arranged in a disk shape can be removed as a whole from the storage recess 0701 of the tray 0700. In addition, the plurality of protrusions 0741 and the plurality of engaging grooves 0742, which are movement prevention parts, can prevent the plurality of frozen dumplings 0710 from moving on the tray 0700. In other words, it is possible to prevent the plurality of frozen dumplings 0710 arranged in a disk shape from rotating around the center CP of the storage recess 0701. Furthermore, when filling the storage recess 0701 of the tray 0700 with the frozen batter liquid 0720, the plurality of frozen dumplings 0710 can be aligned in a disk shape without disorder due to the plurality of protrusions 0741 and the plurality of engaging grooves 0742, which are movement prevention parts. Therefore, compared to when the plurality of frozen dumplings 0710 are irregularly connected, the structural strength required for lifting the plurality of frozen dumplings 0710 arranged in a disk shape as a whole can be obtained. <Embodiment 2: Alignment-free frozen dim sum set. Effect: Mainly corresponds to claims 5 and 6.>

[0050] The alignment-free frozen dim sum set according to the second embodiment provides the excellent effect of preventing the multiple frozen dumplings held together by the frozen batter stored in the tray from rotating and shifting on the tray, causing the arrangement to collapse. Furthermore, when filling the tray with frozen batter, the multiple frozen dumplings can be aligned point-symmetrically without disorder, providing the excellent effect of providing the structural strength necessary to lift multiple frozen dumplings together. Furthermore, the tray's anti-movement section creates an area where the batter does not accumulate, allowing the amount of batter to be limited to the amount necessary to connect the frozen dumplings, resulting in the effect of saving batter. <Embodiment 3, mainly corresponding to claim 4>

[0051] <Embodiment 3: Alignment-free frozen dim sum set overview, mainly corresponds to claim 4>

[0052] This embodiment is based on Embodiments 1 and 2, and has a configuration in which a plurality of frozen dim sum constituting a dim sum group are aligned in a row in a tray and connected by frozen batter liquid. Here, "a plurality of frozen dim sum aligned in a row" means, for example, in the case where the dim sum are frozen dumplings, that a plurality of frozen dumplings are placed in a tray with their baking surface facing downwards, and the plurality of frozen dumplings are lined up in a substantially straight line such that the convex back of one frozen dumpling contacts the concave belly of the adjacent frozen dumpling.

[0053] In this embodiment, a set in which the "dim sum" is frozen dumplings will be described as an example of an arranging-free frozen dim sum set. <Embodiment 3: Arranging-free frozen dim sum set Configuration Mainly corresponds to claim 4>

[0054] The feature of the dim sum set that does not require alignment of this embodiment compared to the dim sum sets of embodiments 1, 4, and 5 is that, as shown in the plan view of Figure 8A, the illustrated horizontally elongated tray 0800 has a storage recess 0801 with a rectangular opening, and multiple (12 in this embodiment) frozen dumplings 0810 are arranged in a row in this storage recess 0801 (only the dumpling located in the upper left corner of Figure 8A is shown by a solid line, and the other dumplings are shown by virtual lines). As shown in the cross-sectional view from the side in Fig. 8B (cross-sectional view based on line AX-X in Fig. 8) and the cross-sectional view from the front in Fig. 8C (cross-sectional view based on line AY-Y in Fig. 8), these 12 frozen dumplings 0810 are stored in a storage recess 0801 of a tray 0800 with their baking surfaces 0811, which are directly heated during cooking, facing downward, and are connected to each other by frozen batter liquid 0820 filled and placed in the storage recess 0801 together with the frozen dumplings 0810 (the lightly shaded areas in Figs. 8A, 8B, and 8C). <Embodiment 3: Frozen Dim Sum Set No Need for Alignment, Aligned in a Row, Mainly Corresponding to Claim 4>

[0055] In this case, the 12 frozen dumplings 0810 are stored in the storage recess 0801 of the tray 0800 in three small dim sum groups 0810A arranged in the horizontal direction in Fig. 8A, and each small dim sum group 0810A is formed by aligning four frozen dumplings 0810 in the vertical direction in Fig. 8A as described above. <Embodiment 3: Alignment-free frozen dim sum set, movement prevention unit>

[0056] In this embodiment as well, a movement prevention portion is arranged in the storage recess 0801 of the tray 0800, and this movement prevention portion is composed of a horizontal protrusion 0841 and a vertical protrusion 0842 formed on the bottom surface 0803 of the storage recess 0801 of the tray 0800, and a back support recess 0843 formed on the inner wall 0804 of the storage recess 0801, as shown in Figure 8A.

[0057] <Embodiment 3: Alignment-free frozen dim sum set with horizontal protrusions (movement prevention portion)>

[0058] The horizontal protrusions 0841, which are movement prevention parts, fit between each of the four frozen dumplings 0810 constituting the small dim sum group 0810A aligned in a vertical row in Fig. 8A, and regulate the vertical movement of the four frozen dumplings 0810. Note that, if necessary, horizontal protrusions may be provided to receive the belly portions of the frozen dumplings 0810 located at the bottom end of the small dim sum group 0810A in Fig. 8A. <Embodiment 3: Alignment-free frozen dim sum set - vertical protrusions (movement prevention parts)>

[0059] Furthermore, the vertical protrusions 0842, which act as movement prevention parts, are positioned between each of the three small dim sum groups 0810A arranged horizontally in FIG. 8A, and are intended to restrict the horizontal movement of the small dim sum groups 0810A themselves. <Embodiment 3: Back support recess (movement prevention part) of the alignment-free frozen dim sum set>

[0060] On the other hand, the back support recesses 0843, which are movement prevention parts, support the backs of the frozen dumplings 0810 located at the upper end of the small dim sum group 0810A in FIG. 8A and, together with the horizontal protrusions 0841, restrict the vertical movement of the four frozen dumplings 0810, and are provided in three locations corresponding to the small dim sum group 0810A on the inner wall 0804 at the upper side in FIG. 8A of the storage recess 0801. <Embodiment 3: Alignment-free frozen dim sum set, frozen batter liquid>

[0061] In this embodiment, the frozen batter liquid 0820 that is frozen and placed in the storage recess 0801 of the tray 0800 is, when filled, arranged so as to wrap around each side of the multiple horizontal protrusions 0841 and vertical protrusions 0842 that act as movement prevention parts, as shown in Figure 8D, and is also arranged so as to follow the multiple back support recesses 0843 that also act as movement prevention parts, and is finally filled so as to surround the multiple frozen dumplings 0810 and so that about one-third to four-fifths of the height of the frozen dumplings 0810 (about half in the illustrated example) are submerged, as shown in Figures 8A to 8C.

[0062] In other words, in this embodiment as well, the frozen batter liquid 0820 is arranged so as to fill the spaces between the multiple frozen dumplings 0810 and the multiple horizontal protrusions 0841 and vertical protrusions 0842 (including the spaces between each baking surface 0811 of the multiple frozen dumplings 0810 and the bottom surface 0803 of the storage recess 0801), and also to fill the spaces between the multiple frozen dumplings 0810 and the multiple back-receiving depressions 0843.

[0063] Therefore, in this embodiment as well, when at least the upper sides of the different frozen dumplings 0810 are pinched and lifted, the small dim sum group 0810A consisting of the plurality of frozen dumplings 0810 aligned in a row as described above can be removed as a whole, or two or three small dim sum groups 0810A can be removed together from the storage recess 0801 of the tray 0800. At this time, in this embodiment as well, when filling the storage recess 0801 of the tray 0800 with frozen batter liquid 0820, the horizontal protrusions 0841, vertical protrusions 0842, and back support recess 0843, which are movement prevention parts, allow the plurality of frozen dumplings 0810 to be aligned in a row without disorder, and therefore, compared to when the plurality of frozen dumplings 0810 are connected separately, the structural strength required for lifting the small dim sum group 0810A consisting of the plurality of frozen dumplings 0810 as a whole, or two or three small dim sum groups 0810A can be obtained.

[0064] In this embodiment, the horizontally long tray 0800 shown in FIG. 8A is used to divide 12 frozen dumplings 0810 into three small dim sum groups 0810A arranged horizontally in FIG. 8A , with each small dim sum group 0810A consisting of four frozen dumplings 0810 arranged vertically in FIG. 8A . However, this is not limited to this. As another embodiment, for example, as shown in the plan view of FIG. 9 , a vertically long tray 0900 may be used to divide 12 frozen dumplings 0910 shown by imaginary lines into two small dim sum groups 0910A arranged horizontally in FIG. 9 , with each small dim sum group 0910A consisting of six frozen dumplings 0910 arranged vertically in FIG. 9 . <Embodiment 3: Frozen Dim Sum Set No Need to Arrange (Effect) Mainly Corresponds to Claim 4>

[0065] In the alignment-free frozen dim sum set according to the third embodiment, the frozen dumplings can be aligned in a row without disorder when filling the tray with frozen batter, which provides the excellent effect of providing the structural strength required to lift the frozen dumplings together, compared to when the frozen dumplings are connected separately. <Embodiment 4, mainly corresponding to claim 7>

[0066] <Embodiment 4: Alignment-free frozen dim sum set overview (mainly corresponds to claim 7)>

[0067] This embodiment is based on embodiment 1, and when a tray containing dim sum is wrapped in packaging, at least a portion of the dim sum contained on the tray can be seen from the top surface of the packaging.

[0068] In this embodiment, a set in which the "dim sum" is frozen dumplings will be described as an example of an arranging-free frozen dim sum set. <Embodiment 4: Arranging-free frozen dim sum set Configuration Mainly corresponds to claim 7>

[0069] The feature of the no-arrangement frozen dim sum set of this embodiment compared to the no-arrangement frozen dim sum set of embodiment 1 is that, as shown in Figure 10, in the no-arrangement frozen dim sum set having packaging 1060, this packaging 1060 is provided with a transparent or semi-transparent window 1061 so that at least some of the frozen dumplings 1010 that make up the dim sum group neatly stored on the tray, for example, stored in a disk shape, can be seen through window 1061 on the top surface of packaging 1060. <Embodiment 4 No-Arrangement Frozen Dim Sum Set Packaging Mainly corresponds to claim 7>

[0070] In the alignment-free frozen dim sum set of this embodiment, the packaging 1060 is made of packaging resin such as polypropylene or polyethylene, and the packaging 1060 has a window 1061 arranged so that at least a portion of the frozen dumplings 1010 that make up the dim sum group, preferably the upper side (crust side) of the frozen dumplings 1010, can be seen. <Effects of the Alignment-Free Frozen Dim Sum Set of Embodiment 4 Mainly Corresponds to Claim 7>

[0071] In the frozen dim sum set that does not require sorting according to this embodiment 4, when the tray containing the dim sum is wrapped in packaging, at least a portion of the dim sum neatly stored in the tray can be seen from the top of the packaging, which can increase consumers' desire to purchase.

[0072] 0100 Tray 0110 Frozen dumplings (dim sum) 0111 Baking surface 0112 Dumplings (top of the dim sum) 0120 Frozen batter

Claims

1. A frozen dim sum set for baking that does not require alignment, comprising: a group of dim sums that are placed with their baking surfaces facing downwards when heated, and which are joined together with frozen batter liquid near their baking surfaces with enough strength that the dim sums will not fall apart when at least the tops of the different dim sums are picked up and lifted, and a tray for storing the group of dim sums with their baking surfaces facing downwards.

2. A frozen dim sum set for baking cooking that does not require alignment as described in claim 1, wherein the frozen batter liquid is frozen and arranged so that approximately one-third to four-fifths of the dim sum are submerged in the height direction near the baking surface.

3. A frozen dim sum set for baking cooking that does not require alignment as described in claim 1 or claim 2, wherein the plurality of dim sums that make up the dim sum group are aligned approximately point-symmetrically.

4. A frozen dim sum set for baking cooking that does not require alignment as described in claim 1 or claim 2, wherein the plurality of dim sums that make up the dim sum group are aligned in a row.

5. A frozen dim sum set for baking cooking that does not require alignment as described in claim 1 or claim 2, in which the tray is provided with a movement prevention portion to prevent the group of dim sum from moving on the tray.

6. The alignment-free frozen dim sum set for baking cooking according to claim 5, wherein at least a portion of the frozen batter liquid is arranged so as to wrap around at least a portion of the side surface of the movement prevention portion.

7. A frozen dim sum set for baking cooking that does not require alignment as described in claim 1 or claim 2, which has packaging that encases the tray, and which is made of a material that allows at least a portion of the dim sum stored therein to be visible from above.

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