Instant food or instant beverage, method for producing same, and tray for freeze-drying

Abstract

Provided is a freeze-dried instant food or instant beverage which can be easily enjoyed by a consumer. This instant food or instant beverage is reduced by a liquid and comprises a stick 11 and a solid 12 attached to an end of the stick 11, wherein the solid 12 is produced by freeze-drying and integrated with the stick 11.

Description

Instant food or beverage, its manufacturing method, and freeze-drying tray

[0001] The present disclosure relates to freeze-dried instant foods or beverages, to methods for producing these instant foods or beverages, and to freeze-drying trays for producing these instant foods or beverages.

[0002] Currently, there are a variety of instant foods and beverages on the market. A well-known example is instant coffee, which is made by drying coffee bean extract and processing it into powder. These instant foods and beverages can be consumed simply by reconstituting them with hot or cold water.

[0003] Some instant foods and beverages are also known to be freeze-dried. Freeze-drying is a technique in which frozen foods are dried using a vacuum freeze dryer. Freeze-dried foods and beverages have the advantage of easily restoring their color, aroma, and flavor. These freeze-dried products are generally provided in powder or cube form. Patent Document 1 describes a method in which a soluble lozenge is attached to the bottom end of a straw, and when the lozenge is stirred in liquid, it dissolves, changing the flavor and taste of the beverage.

[0004] US Patent Application Publication No. 2005 / 0142252

[0005] The present disclosure aims to provide freeze-dried instant food or beverages that consumers can easily enjoy.

[0006] An instant food or instant beverage according to one aspect of the present disclosure is reconstituted with a liquid and comprises a stick and a solid material attached to the end of the stick, the solid material being freeze-dried and integrated into the stick.

[0007] According to the present disclosure, a freeze-dried food product includes a stick and a solid material attached to the end of the stick, the solid material being freeze-dried and integrated into the stick. With this configuration, an instant food or drink can be prepared simply by inserting the stick into a container filled with hot water or water and stirring. This allows consumers to easily enjoy freeze-dried products, as the food or drink can be prepared without using a spoon or a stirrer.

[0008] (a) a front view, (b) a plan view, and (c) a right side view of an instant product. A plan view of a stick. (a) a plan view and (b) a cross-sectional view along line X-X' of a freeze-drying tray. An enlarged view of section Y in FIG. 3. A diagram illustrating the state when the freeze-drying tray is placed in a vacuum freeze-dryer. (a) A diagram illustrating a stick according to Modification 1, (b) A diagram illustrating a stick according to Modification 2, and (c) A diagram illustrating a stick according to Modification 3. A diagram illustrating a stick according to Modification 4. A partially enlarged cross-sectional view of a freeze-drying tray according to Modification 5. (a) a plan view and (b) a cross-sectional view along line Z-Z' of a freeze-drying tray according to Modification 6. A diagram illustrating the state when sticks are set in the freeze-drying tray according to Modification 6.

[0009] An embodiment of the present invention will be described with reference to the drawings. The instant product 10 according to this embodiment is an instant food or beverage that is reconstituted with a liquid, specifically, matcha green tea, which can be obtained by reconstitution with hot water or water. Note that the instant product 10 is not limited to matcha green tea, and may be any food or beverage that can be reconstituted by adding a liquid (such as hot water or water). Examples of instant food or beverage include coffee, tea, juice, miso soup, soup, and rice porridge. As shown in FIG. 1 , the instant product 10 comprises a stick 11 and a solid 12 attached to the end of the stick 11.

[0010] The stick 11 is a rod-shaped member that can be used to hold the solid material 12 and to stir the liquid when reconstituting the solid material 12 with the liquid. The material of the stick 11 is not particularly limited, but the stick 11 can be made of wood or synthetic resin, for example.

[0011] As shown in FIG. 2, the stick 11 according to this embodiment is formed as a thin plate with a uniform thickness. As shown in FIG. 1, the tip 11b of the stick 11 is fixed in a state where it is embedded in the solid material 12. Meanwhile, the base end 11a, which is the end opposite the tip 11b, protrudes obliquely from the solid material 12. This allows the consumer to grasp the base end 11a of the stick 11. Note that the length L (see FIG. 2) of the stick 11 is preferably 80 mm or more, more preferably 100 mm or more, since a too short length makes it difficult to hold. On the other hand, if the length L of the stick 11 is too long, it will increase the height when set in the tray 20 (described later) and will impair stability when set in the tray 20. Therefore, the length L of the stick 11 according to this embodiment is preferably 140 mm or less, more preferably 120 mm or less. The length L of the stick 11 is 105 mm.

[0012] The solid material 12 is an edible portion produced by freeze-drying. The solid material 12 according to this embodiment is formed in a cube shape (more precisely, a quadrangular pyramid shape with rounded corners) as shown in Fig. 1 .

[0013] In the following description, the upper surface 12a of the solid material 12 refers to the upper surface 12a when viewing the solid material 12 (solid material 12 contained in the tray 20) during freeze-drying. The lower surface 12b of the solid material 12 refers to the surface opposite the upper surface 12a. The four surfaces between the upper surface 12a and the lower surface 12b are referred to as the front surface 12c, rear surface 12d, right surface 12e, and left surface 12f, respectively. The surface against which the tip 11b of the stick 11 abuts is the front surface 12c, and the surface opposite the front surface 12c is the rear surface 12d. When viewing the front surface 12c from the front as shown in FIG. 1(a), the surface continuing to the right of the front surface 12c is the right surface 12e, and the surface continuing to the left of the front surface 12c is the left surface 12f.

[0014] In the following description, the surface 11c of the stick 11 refers to the surface that is most visible in the plan view shown in Figure 1(b). The back surface 11d of the stick 11 refers to the surface opposite to the surface 11c. The two surfaces provided between the surface 11c and the back surface 11d along the longitudinal direction of the stick 11 are called side surfaces 11e.

[0015] The instant product 10 described above is produced using a tray 20 as shown in FIG. 3. This tray 20 has a storage recess 22 into which food or beverage is filled. The storage recess 22 is formed in a recessed shape relative to the top surface 21, and is capable of being filled with a certain amount of liquid (including slurry liquid). The tray 20 according to this embodiment has a plurality of storage recesses 22 of the same shape. The storage recesses 22 are arranged at regular intervals. In the example of FIG. 3, a total of 25 storage recesses 22 are provided in five rows and five columns. It is desirable that the capacity of each storage recess 22 be 5 to 20 cc. The volume of the storage recess 22 according to this embodiment is approximately 11 cc.

[0016] The storage recess 22 is formed in a cube shape (more precisely, a quadrangular pyramid shape with rounded corners) similar to the solid object 12. Specifically, it is configured with a horizontal bottom surface 22b and four side wall surfaces 22a rising from the four sides of the bottom surface 22b. The four side wall surfaces 22a are inclined so as to open toward each other as they extend upward, and the top of the storage recess 22 is widely open. The corners where the bottom surface 22b and the side wall surfaces 22a connect and the corners where adjacent side wall surfaces 22a connect each other are each rounded.

[0017] One or more protrusions 22c are formed on the inner surface of the storage recess 22. In this embodiment, a protrusion 22c is formed on at least one of the four side wall surfaces 22a of the storage recess 22. This protrusion 22c is for engaging the tip 11b of the stick 11. As shown in FIG. 4 , the protrusion 22c is formed to protrude slightly inward from the inner surface of the side wall surface 22a. This protrusion 22c can be formed, for example, as an ellipse or a rounded rectangle with its major axis extending horizontally. It is also desirable that all corners of the protrusion 22c be rounded. By rounding the corners of the protrusion 22c, the freeze-dried solid material 12 is less likely to get caught on the protrusion 22c when it is removed from the tray 20. The protrusion 22c protrudes by a distance of preferably 3 mm or less, more preferably 1 mm or less.

[0018] The instant product 10 according to this embodiment can be produced by a known freeze-drying method. For example, the food or beverage to be freeze-dried is placed in a tray 20 as shown in FIG. 3 . At this time, the food or beverage may be already prepared and placed in the tray 20, or multiple ingredients may be placed in the tray 20 individually. Alternatively, multiple ingredients may be placed and then mixed in the tray 20.

[0019] At this time, the sticks 11 are set on the tray 20. The sticks 11 may be set before or after the food or drink is placed on the tray 20. However, the sticks 11 are set on the tray 20 at least before the freeze-drying process is performed.

[0020] The method for setting the sticks 11 is as shown in Figure 5. That is, the tip 11b of the stick 11 is inserted into the storage recess 22. Then, the tip 11b of the stick 11 is hooked onto the lower part of the protrusion 22c, and the stick 11 is leaned against the opening edge of the storage recess 22. At this time, the front surface 11c of the stick 11 faces diagonally upward, and the back surface 11d of the stick 11 abuts against the opening edge of the storage recess 22. The sticks 11 leaned in this way are supported only by the tray 20 without falling over. This allows the sticks 11 to be placed in the respective storage recesses 22 without the need to hold the sticks 11 with a separate means.

[0021] Once all the storage recesses 22 are filled with food or beverages and the sticks 11 are set, a general freeze-drying process is carried out using a food vacuum freeze dryer. For example, the trays 20 are placed in the vacuum freeze dryer to pre-freeze the food or beverages, and then the water is sublimated under reduced pressure to obtain a freeze-dried product.

[0022] Incidentally, a typical vacuum freeze dryer is equipped with a plurality of shelves 30, as shown in Figure 5, and a tray 20 can be placed on each shelf 30. However, if there is a limit to the spacing D between the shelves 30, the height of the stored items must be lower than this spacing D. Even if there is no limit to the spacing D between the shelves 30, increasing the spacing D between the shelves 30 reduces the number of shelves accordingly, which reduces the number of freeze-dried products that can be produced in one flow, thereby reducing production efficiency.

[0023] For example, if the sticks 11 are placed vertically, the spacing D between the shelves 30 must be at least greater than the length L of the sticks 11 (in the present embodiment, the length L of the sticks 11 is 105 mm, so the spacing D between the shelves 30 must be set to at least 105 mm). Increasing the spacing D between the shelves 30 in this way poses the problem of a significant decrease in the number of freeze-dried products that can be manufactured in one flow. Note that while the spacing D between the shelves 30 can be reduced by shortening the length L of the sticks 11, another problem arises in that short sticks 11 are difficult for consumers to hold.

[0024] In this regard, according to this embodiment, the sticks 11 are leaned at an angle, so that sticks 11 longer than the interval D between the shelves 30 can be set. Therefore, even if the sticks 11 are sufficiently long, they will not interfere with the shelves 30, and the number of freeze-dried products that can be produced in one flow can be kept appropriate.

[0025] 1(c), the inclination angle θ of the stick 11 with respect to the upper surface 12a of the solid material 12 (the horizontal plane during freeze-drying) is set to 45 degrees or less. Increasing the inclination angle θ makes it harder for the stick 11 to tip over, but by reducing the inclination angle θ, the height from the bottom surface of the tray 20 to the top end of the stick 11 can be reduced.

[0026] The inclination of the stick 11 can be changed by adjusting the shape of the storage recess 22 and the position of the protrusion 22c. Therefore, even if it is desired to change the spacing D of the shelf boards 30 or the length L of the stick 11, it is possible to adjust the inclination of the stick 11 simply by remaking the tray 20.

[0027] When the freeze-drying process described above is completed, the solid material 12 is obtained and is removed from the tray 20. At this time, since the solid material 12 and the stick 11 are integrated by the freeze-drying process, the instant product 10 can be removed from the tray 20 by lifting the stick 11. When the solid material 12 is removed from the tray 20, the instant product 10 is completed in a state in which the solid material 12 is attached to the tip 11b of the stick 11, as shown in FIG. 1 . This instant product 10 is provided to consumers after being subjected to predetermined packaging or the like. The instant products 10 according to this embodiment are individually primary packaged in pouches. By individually packaging the instant products 10 in this manner, it is possible to easily carry around the desired number of instant products 10.

[0028] The top surface 12a of the solid material 12 produced by freeze-drying is formed to be almost flat. As shown in FIG. 1(b), a stick 11 protrudes from the top surface 12a of the solid material 12. Specifically, the stick 11 protrudes from the top surface 12a of the solid material 12 so as to contact one side forming the periphery of the top surface 12a of the solid material 12 (in this embodiment, the boundary between the top surface 12a and the rear surface 12d). The stick 11 is attached at an angle to the top surface 12a of the solid material 12. In addition, a depression 13 is formed in the front surface 12c of the solid material 12. The depression 13 is the mark of the protrusion 22c of the tray 20.

[0029] The bottom surface 12b of the solid object 12 has a smaller area than the top surface 12a. The front surface 12c, rear surface 12d, right side surface 12e, and left side surface 12f of the solid object 12 are inclined at the same angle, forming a draft angle for removing the solid object 12 from the tray 20. This allows the solid object 12 to be removed smoothly from the tray 20.

[0030] When a consumer eats or drinks this instant product 10, he or she holds the base end 11a of the stick 11, inserts the tip 11b of the stick 11 into liquid (hot water or cold water) poured into a container, and stirs it. This quickly reconstitutes the solid 12 attached to the tip 11b of the stick 11, making it ready to eat or drink. The instant product 10 according to this embodiment can be dissolved in approximately 150 cc of hot water to make tea (matcha).

[0031] As shown in FIG. 2 , the stick 11 according to this embodiment is formed so that its width gradually increases from the base end 11a to the tip 11b. That is, the side surface 11e of the stick 11 is inclined relative to the longitudinal direction of the stick 11, and the tip width W2 is larger than the base width W1. By forming the tip 11b side of the stick 11 to be wider in this manner, the solid material 12 is less likely to fall off the stick 11. That is, as the stick 11 is stirred in a liquid and the solid material 12 is reduced, the gap between the stick 11 and the solid material 12 becomes larger, making the solid material 12 more likely to fall off. Even in this case, if the tip 11b side of the stick 11 is wider, the solid material 12 is less likely to fall off in the direction of the tip 11b of the stick 11. By preventing the solid material 12 from falling off in this manner, the solid material 12 can be kept on the stick 11 for as long as possible, and the solid material 12 can be quickly reduced by stirring the stick 11.

[0032] Although the stick 11 according to this embodiment has a tapered shape along almost its entire length in the longitudinal direction, the shape that prevents the solid object 12 from falling out is not limited to this. The stick 11 only needs to have a shape that prevents the solid object 12 from falling out, at least in a portion of the stick 11 that is embedded in the solid object 12. For example, as shown in FIG. 6( a), the stick 11 only needs to have at least a portion of the area embedded in the solid object 12 that widens toward the tip 11 b. The shape that prevents the solid object 12 from falling out is not limited to a shape that widens toward the tip 11 b, and may be any shape that prevents the solid object 12 from moving toward the tip 11 b of the stick 11. For example, the solid object 12 may be prevented from falling out by providing a protruding shape as shown in FIG. 6( b) or a step as shown in FIG. 6( c).

[0033] Alternatively, as shown in FIG. 7 , a spoon-shaped stick 11 may be used. The solid material 12 may be placed on the bowl-shaped portion 11f at the tip of the spoon. That is, the food or beverage may be placed on the bowl-shaped portion 11f and then freeze-dried to integrate the stick 11 and the solid material 12. Using such a spoon-shaped stick 11 allows the instant product 10, including the solid material 12, to be formed relatively flat, making it easier to individually package the instant product 10. Specifically, when individually packaging a three-dimensional instant product 10 such as that shown in FIG. 1 in a pouch, the pouch must be unfolded before the instant product 10 is placed inside. However, with a flat instant product 10 such as that shown in FIG. 7 , there is no need to unfold the pouch when placing the instant product 10 inside the pouch, reducing the packaging effort. However, when using a spoon-shaped stick 11, only the amount of solid material 12 that can fit inside the bowl-shaped portion 11f can be produced, making it difficult to increase the size of the solid material 12. Furthermore, depending on the material and surface condition of the stick 11, the solid object 12 placed on the bowl-shaped portion 11f may easily fall off. For this reason, it is desirable that the spoon-shaped stick 11 be made of wood. It is also desirable that the surface of the bowl-shaped portion 11f on which the solid object is placed be rough.

[0034] The shape of the solid material 12 may also be changed by changing the shape of the storage recess 22. For example, if the storage recess 22 is formed in a hemispherical shape, the solid material 12 will also be hemispherical, resulting in an instant product 10 with a novel appearance. Furthermore, if the depth of the storage recess 22 is made shallow, the height when the stick 11 is set can be reduced.

[0035] Furthermore, in the above-described embodiment, the position of the protrusion 22c is set at a position away from the bottom surface 22b of the storage recess 22, but the position of this protrusion 22c may be changed. For example, as shown in FIG. 8, the protrusion 22c may be moved closer to the bottom surface 22b. By moving the protrusion 22c closer to the bottom surface 22b in this way, the inclination of the stick 11 can be made closer to 45 degrees. Furthermore, when viewed from the side, the instant product 10 has a shape that is nearly symmetrical with the stick 11 as the axis. By changing the shape in this way, a symmetrical instant product 10 with a high design quality can be obtained.

[0036] As described above, this embodiment includes the stick 11 and the solid material 12 attached to the end of the stick 11, with the solid material 12 being freeze-dried and integrated into the stick 11. With this configuration, an instant food or drink can be prepared simply by inserting the stick 11 into a container filled with liquid such as hot water or water and stirring. Therefore, the food or drink can be prepared without using a spoon, a stirrer, or the like, allowing consumers to easily enjoy freeze-dried products.

[0037] The stick 11 may also be fixed in a state where it is embedded in the solid material 12. That is, when producing the instant product 10, the stick 11 may be embedded in the solid material 12 before being freeze-dried, and then the freeze-drying process may be carried out. In this way, the stick 11 and the solid material 12 are firmly integrated together simply by freeze-drying.

[0038] The stick 11 may also be in the form of a thin plate. By making the stick 11 in the form of a thin plate, it becomes easier to stir the instant food or instant drink when reconstituting it with a liquid. Furthermore, by making the stick 11 in the form of a flat thin plate, it is possible to reduce manufacturing costs.

[0039] The sticks 11 may also be configured to protrude obliquely from the surface (upper surface 12a) of the solid material 12. By attaching the sticks 11 obliquely to the solid material 12 in this manner, it is possible to solve the manufacturing problem that occurs when freeze-drying the sticks 11 while they are embedded in the solid material 12. That is, the sticks 11 can be easily set on the freeze-drying tray 20. Furthermore, since the height of the sticks 11 when set on the tray 20 is reduced, the production efficiency of freeze-dried products using a vacuum freeze dryer can be improved.

[0040] The freeze-drying tray 20 may also have a protrusion 22c on the inner surface of the storage recess 22 in which the food or beverage is filled, for engaging the tip 11b of the stick 11. By providing this protrusion 22c, the stick 11 can be easily and reliably set in the intended location.

[0041] Alternatively, the stick 11 may be formed into a spoon shape, with the solid material 12 placed in the bowl-shaped portion 11f at the tip of the spoon. That is, when producing the instant product 10, the solid material 12 before freeze-drying may be placed in the bowl-shaped portion 11f and then freeze-dried. In this way, the stick 11 and the solid material 12 are integrated simply by freeze-drying. Furthermore, the stick 11 can be used as a spoon when eating or drinking.

[0042] 9 and 10 may be used instead of the freeze-drying tray 20 described above. This freeze-drying tray 20 includes slopes 22e for supporting the sticks 11 leaned at an angle against the storage recesses 22. The slopes 22e are provided adjacent to each storage recess 22 for each storage recess 22. At least one slope 22e is provided for each storage recess 22.

[0043] In this example, protrusions 22d are provided between the rows of the storage recesses 22, and these protrusions 22d form slopes 22e. As shown in Fig. 9(b) , these protrusions 22d are formed to protrude upward from the top surface 21. One surface of these protrusions 22d is a slope 22e formed at an angle of 45 degrees or less (preferably 40 to 45 degrees) with respect to the horizontal plane, and the other surface is a back surface 22f formed at an angle larger than the slope 22e (preferably 80 to 90 degrees).

[0044] As shown in Fig. 9(b), the slope 22e rises from the opening edge E of the adjacent storage recess 22. In other words, the lower end of the slope 22e is continuous with the opening edge E of the adjacent storage recess 22. Therefore, as shown in Fig. 10, when the stick 11 is leaned against the opening edge E of the storage recess 22, the stick 11 is supported along the slope 22e. At this time, the angle of the stick 11 is equal to the angle of the slope 22e.

[0045] The back surface 22f is formed so as to be continuous with the side wall surface 22a of the adjacent storage recess 22. In this example, the back surface 22f and the side wall surface 22a of the adjacent storage recess 22 are continuous on the same plane. By providing such a slope 22e, the stick 11 can be stably supported on a flat surface.

[0046] 9, a protrusion 22d is provided for each row of the accommodating recesses 22, and each protrusion 22d forms a plurality of slopes 22e corresponding to the plurality of accommodating recesses 22. However, this is not limitative, and each protrusion 22d may form a single slope 22e. In other words, the same number of protrusions 22d as the number of accommodating recesses 22 may be provided.

[0047] 9, no protrusion 22c is provided inside the storage recess 22. In this case, the tip 11b of the stick 11 is hooked onto the corner (recessed corner) between the side wall surface 22a and the bottom surface 22b of the storage recess 22. In this way, regardless of whether the slope 22e is provided or not, the protrusion 22c may not be provided inside the storage recess 22, and the stick 11 may be hooked onto the corner of the storage recess 22.

[0048] If the stick 11 is hooked on the corner of the storage recess 22, there is a possibility that the stick 11 may easily fall over, but various methods for dealing with this are conceivable. For example, providing the slope 22e described above is one method. Another method is to increase the angle of the stick 11 relative to the horizontal plane. Another method is to change the shape of the stick 11 to change the position of the center of gravity. Another method is to change the depth of the storage recess 22.

[0049] As described above, there are several methods for stably supporting the stick 11 so that it does not fall over, and these methods can be used in any combination. For example, a protrusion 22c may be provided inside the storage recess 22, and a slope 22e may also be provided.

[0050] In the above-described embodiment, in order to reduce the height from the bottom surface of the tray 20 to the top end of the stick 11, the inclination angle θ of the stick 11 relative to the top surface 12a of the solid object 12 is set to 45 degrees or less. However, this is not limiting, and the inclination angle θ of the stick 11 relative to the top surface 12a of the solid object 12 may be set to 45 degrees or more, with priority given to the stick 11's resistance to tipping. For example, the inclination angle θ of the stick 11 may be set to 45 degrees or more and 70 degrees or less by increasing the depth of the storage recess 22. When the inclination angle θ of the stick 11 is increased in this way, the height from the bottom surface of the tray 20 to the top end of the stick 11 can be reduced by shortening the stick 11.

[0051] DESCRIPTION OF SYMBOLS 10 Instant product 11 Stick 11a Base end 11b Tip 11c Surface 11d Back surface 11e Side surface 11f Bowl-shaped portion 12 Solid object 12a Top surface 12b Bottom surface 12c Front surface 12d Rear surface 12e Right side surface 12f Left side surface 13 Recess 20 Tray 21 Top surface 22 Storage recess 22a Side wall surface 22b Bottom surface 22c Protrusion 22d Protruding portion 22e Slope 22f Rear surface 30 Shelf W1 Base width W2 Tip width L Length D Shelf spacing E Opening edge θ Inclination angle

Claims

1. An instant food or drink to be reconstituted with a liquid, comprising: a stick; and a solid material attached to the end of the stick, wherein the solid material is freeze-dried and integrated into the stick.

2. The instant food or instant drink according to claim 1, wherein the stick is fixed in a state of being embedded in the solid material.

3. The instant food or instant drink according to claim 2, wherein the stick is thin.

4. The instant food or instant drink according to claim 2, wherein the stick protrudes obliquely from the surface of the solid body.

5. The instant food or instant drink according to claim 2, wherein the inclination angle of the stick with respect to the surface of the solid material is 70 degrees or less.

6. The instant food or instant drink according to claim 2, wherein at least a portion of the stick embedded in the solid material has a shape that prevents the solid material from falling out.

7. The instant food or instant drink according to claim 1, wherein the stick is formed into a spoon shape, and the solid material is placed in a bowl-shaped portion at the tip of the spoon.

8. A freeze-drying tray for producing the instant food or instant drink according to any one of claims 1 to 6, comprising a storage recess into which the food or drink is filled, and a protrusion formed on the inner surface of the storage recess for engaging the tip of the stick.

9. A freeze-drying tray for producing the instant food or instant drink according to any one of claims 1 to 6, comprising: a storage recess into which the food or drink is filled; and a slope provided adjacent to the storage recess for supporting the stick leaned at an angle against the storage recess.

10. A manufacturing method for producing the instant food or instant drink according to any one of claims 1 to 6, comprising the steps of: using a freeze-drying tray having a storage recess; filling the storage recess of the freeze-drying tray with food or drink and leaning the sticks at an angle against the storage recess; and placing the freeze-drying tray in a vacuum freeze dryer to perform a freeze-drying process.

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