JP7825960B2 - Frozen food set and method for manufacturing frozen food set - Google Patents

Description

This disclosure relates to frozen food sets and methods for manufacturing frozen food sets.

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

Japanese Patent Application Laid-Open No. 2020-137453

The present disclosure provides an advantageous technology for reducing the effects of moisture migration between ingredients contained in multiple containers when a frozen food set with multiple containers is heated in a microwave oven.

One aspect of the present disclosure relates to a frozen food set comprising a first container that contains a first ingredient to be frozen, and a second container that is stacked on the first container and has a second ingredient space that contains a second ingredient to be frozen that does not contain a seasoning liquid.

This disclosure is advantageous in reducing the effects of moisture migration between ingredients contained in multiple containers when a frozen food set with multiple containers is heated in a microwave oven.

FIG. 1 is a perspective view showing an example of a main container and an inner container included in a frozen food set. FIG. 2 is a perspective view showing an example of a frozen food set in which the main container and the inner container shown in FIG. 1 are stacked. FIG. 3 is a diagram showing an example of a cross section of the frozen food set shown in FIG.

An embodiment of the present disclosure is illustrated below with reference to the drawings.

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

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

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

In this embodiment, ice J is stored in the ingredient space S1 of the container 11 along with noodle ingredients F1.

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

The main component of ice J is water, but ice J may contain components other than water. Ice J has a sufficiently low Brix value, even lower than the Brix value of the sauce (liquid seasoning) contained in the liquid seasoning container 13 described below. Ice J, which contains water as its main component and has a low Brix value, has the property of being resistant to melting (almost unmeltable) even when exposed to microwaves (electromagnetic waves) emitted by a microwave oven.

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

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

The inner container 12 can be stacked on top of the main container 11 in a removable manner.

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

The inner container 12 shown in Figures 1 to 3 is stacked on the main container 11 while being supported from below by the main container 11. Specifically, the horizontally extending edge of the inner container 12 rests on the horizontally extending edge of the main container 11, thereby supporting the inner container 12 by the main container 11.

In this embodiment, the inner container 12 is placed on the main container 11 so that it covers only a portion of the main container 11. In other words, the inner container 12 is placed on top of the main container 11 so that the interior of the main container 11 (i.e., the food space S1) is partially exposed.

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

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

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

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

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

It is preferable that the clearance (i.e., the vertical distance) between the bottom of the inner container 12 and the bottom of the main container 11 is large, in order to reduce the transmission of external forces from the main container 11 to the inner container 12.

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

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

For this reason, in this embodiment, the bottom of the inner container 12 stacked on the main container 11 is slightly raised above the bottom of the main container 11 to effectively reduce the intrusion of noodle ingredients F1 into the space C between the bottom of the inner container 12 and the bottom of the main container 11.

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

In the example shown in Figures 1 to 3, the inner container 12 has multiple ingredient spaces S2 that are separated from each other, but it may also have only a single ingredient space S2.

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

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

This allows the opening Pt to be sufficiently larger than the ingredient F2, while the ingredient space S2 on the bottom surface Pb side to be sized to fit the ingredient F2. Having the opening Pt larger than the ingredient F2 makes it easy to "storage the ingredient F2 into the ingredient space S2" and "remove the ingredient F2 from the ingredient space S2" through the opening Pt. Meanwhile, by adjusting the size and volume of the ingredient space S2 on the bottom surface Pb side to fit the ingredient F2, the ingredient F2 can be stably supported by the inner container 12 in the ingredient space S2.

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

The inner surface of the inclined portion G forms a smoothly inclined surface. This makes it easier for the ingredients F2 in the ingredient space S2 to move toward the opening Pt, further improving the ease of removing the ingredients F2 from the inner container 12.

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

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

It is preferable that the size and volume of each ingredient space S2 be determined according to the ingredients F2 to be contained therein.

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

Furthermore, the greater the distance from the opening Pt of the ingredient F2 contained in the ingredient space S2, the more difficult it tends to be to remove the ingredient F2 from the ingredient space S2. Therefore, the height position of the bottom surface Pb relative to the opening Pt (i.e., the distance between the opening Pt and the bottom surface Pb) may be determined so that the ingredient F2 is placed in an appropriate position near the opening Pt in the ingredient space S2. In this case, the height position of the bottom surface Pb is determined so that the ingredient F2 can be easily removed while also reducing the amount of noodle ingredients F1 that get into the space C.

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

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

The seasoning liquid container 13 is provided separately from the main container 11 and the inner container 12 and can be moved independently of the main container 11 and the inner container 12.

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

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

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

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

When the noodle ingredients F1, ice J, seasoning container 13 containing sauce, and inner container 12 containing toppings F2 are placed inside the main container 11, the opening of the main container 11 is covered with a lid (not shown).

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

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

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

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

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

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

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

Then, the main container 11 and the inner container 12, containing the noodle ingredients F1 and the toppings F2, are transported to the freezing compartment, where the noodle ingredients F1 and the toppings F2 are frozen (freezing process).

As described above, the noodle ingredients F1 in the main container 11 are frozen in a state where they are unlikely to enter the space C between the bottom of the main container 11 and the bottom of the inner container 12, and are exposed and not covered by the inner container 12. Therefore, the noodle ingredients F1 in the main container 11 are frozen efficiently and can be frozen uniformly in a short period of time.

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

Then, in the ingredient space S1 of the container 11, multiple pieces of ice J are placed on top of the frozen noodle ingredients F1 (ice placement process). The ice J is placed in the ingredient space S1 while in contact with the noodle ingredients F1.

In this embodiment, after ice J is placed on the noodle ingredient F1 in a frozen environment, a liquid (e.g., a component contained in the ice J and/or the noodle ingredient F1, such as water) is sprayed onto the noodle ingredient F1. This fixes the ice J to the noodle ingredient F1 via the frozen liquid.

Then, the seasoning container 13 containing the sauce is placed in the ingredient space S1 of the container 11 so as to cover the noodle ingredients F1 and ice J (seasoning liquid placement process).

When the seasoning container 13 is placed in the food space S1, the sauce is typically contained in the seasoning container 13 in a frozen state, but it does not necessarily have to be frozen; it may be contained in the seasoning container 13 partially or entirely in a liquid state.

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

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

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

From the perspective of preventing thawing of the frozen food set 10 (especially the frozen noodle ingredients F1 and ingredients F2), it is preferable that the above-mentioned freezing process through transport and storage process be carried out in a frozen environment with a temperature lower than the melting points of the noodle ingredients F1 and ingredients F2. In particular, it is preferable that the above-mentioned ice placement process through transport and storage process be carried out in a frozen environment with a temperature lower than the melting point of the ice J.

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

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

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

Then, the seasoning container 13 is removed from the main container 11 (seasoning removal process). As a result, the inner container 12 containing the topping F2, as well as the noodle ingredients F1 and ice J that are exposed and not covered by the inner container 12, are placed in the ingredient space S1 of the main container 11.

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

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

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

After the above-mentioned cooking process is completed, the main container 11 and the inner container 12 are removed from the microwave oven, and the inner container 12 is removed from the main container 11 (container removal process).

Then, the sauce in the seasoning container 13 is poured into the ingredient space S1 in the container 11, cooling the noodle ingredient F1 (ingredient cooling process). That is, the noodle ingredient F1 in the container 11 is cooled by the ice J remaining in the ingredient space S1 and the melted or semi-melted sauce poured into the ingredient space S1. In particular, contact between the ice J and the liquid sauce promotes melting of the ice J, under the relationship that the thermal conductivity of the ambient gas (air) is less than the thermal conductivity of the liquid sauce. As a result, the noodle ingredient F1 is efficiently cooled by the liquefied ice J (water in this example) and the liquid sauce. The noodle ingredient F1 is also thoroughly mixed with the liquid sauce.

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

Then, the ingredients F2 are placed from the inner container 12 into the main container 11, and the ingredients F2 are arranged on top of the noodle ingredients F1 in the ingredient space S1 (ingredient adding process). By performing the ingredient adding process after the ingredient cooling process in this way, the ingredients F2 can be arranged neatly on top of the noodle ingredients F1.

The ingredient addition process described above may be carried out before or during the ingredient cooling process. In these cases, the ingredient F2 can also be mixed with the liquid sauce along with the noodle ingredient F1.

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

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

Furthermore, because the ingredients F2 are contained in the ingredient space S2 of the inner container 12, which has an opening Pt, it is easier to remove the ingredients F2 from the inner container 12 and place them into the main container 11 than when the ingredients F2 are contained in a bag.

Furthermore, the inner container 12 is placed on the main container 11 so that the interior of the main container 11 is partially exposed, and the noodle ingredient F1 is placed in the part of the interior of the main container 11 that is not covered by the inner container 12.

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

Furthermore, when the inner container 12 is stacked on top of the main container 11, the bottom of the inner container 12 floats above the bottom of the main container 11.

This reduces external forces such as impacts transmitted from the bottom of the main container 11 to the bottom of the inner container 12, reducing the risk of the inner container 12 falling off the main container 11 or the scattering of ingredients F2 from the inner container 12.

In addition, the clearance between the bottom of the main container 11 and the bottom of the inner container 12 when stacked on top of the main container 11 is smaller than that of the noodle ingredient F1.

This reduces the intrusion of noodle ingredients F1 into the space C formed between the bottom of the main container 11 and the bottom of the inner container 12, allowing the noodle ingredients F1 to be frozen efficiently.

In addition, the opening area of each ingredient space S2 of the inner container 12 is larger than the area of the bottom surface portion Pb of the inner container 12 that defines the bottom of the ingredient space S2.

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

Furthermore, the side surface portion Ps that defines each ingredient space S2 of the inner container 12 has a sloped portion G that extends from the bottom surface portion Pb toward the opening Pt at an angle greater than 90° relative to the bottom surface portion Pb that defines the bottom surface of that ingredient space S2.

This makes it even easier and smoother to store ingredients F2 in each ingredient space S2 and remove ingredients F2 from each ingredient space S2.

In addition, ice J is stored in this container 11 along with the noodle ingredients F1.

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

In addition, the seasoning container 13, which contains the sauce, is positioned above the noodle ingredients F1 and ice J within the container 11.

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

In addition, the seasoning liquid container 13 is provided separately from the main container 11 and the inner container 12.

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

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

This allows the frozen food set 10 to provide a cold noodle dish (e.g., chilled Chinese noodles) in which chilled noodle ingredients F1 are eaten together with multiple types of toppings F2.

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

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

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

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

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

The technical categories that embody the above-described technical ideas are not limited. For example, the above-described technical ideas may be embodied by a computer program that causes a computer to execute one or more procedures (steps) included in the above-described method. Furthermore, the above-described technical ideas may be embodied by a computer-readable, non-transitory recording medium on which such a computer program is recorded.

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

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

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

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

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

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

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

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

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

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

10 Frozen food set 11 Main container 12 Inner container 13 Seasoning container C Space F1 Noodle ingredients F2 Ingredients G Sloped portion J Ice Pb Bottom portion Ps Side portion Pt Opening S1 Ingredient space S2 Ingredient space

Claims (9)

a first container for containing a first foodstuff to be frozen;
a second container having a second food material space for accommodating a second food material to be frozen that does not contain a seasoning liquid and that is stacked on the first container;
a third container positioned above the first food ingredient in the first container and containing a liquid seasoning . the second container is placed on the first container so as to partially expose the inside of the first container;
The frozen food set according to claim 1 , wherein the first food ingredient is placed in a portion of the inside of the first container that is not covered by the second container when the second container is stacked on top of the first container. The frozen food set of claim 1 or 2, wherein when the second container is stacked on the first container, the bottom of the second container is floating above the bottom of the first container. The frozen food set described in claim 3, wherein the clearance between the bottom of the first container and the bottom of the second container when stacked on the first container is smaller than the clearance between the first food ingredient and the second container when stacked on the first container. A frozen food set according to any one of claims 1 to 4, wherein the opening area of the second food space is larger than the area of the bottom surface of the second container that defines the bottom of the second food space. The second container has a bottom surface and a side surface that define the second food space,
The frozen food set according to any one of claims 1 to 5, wherein the side portion has an inclined portion extending from the bottom portion toward the opening of the second food space at an angle greater than 90° relative to the bottom portion. The frozen food set described in any one of claims 1 to 6, wherein the first container contains ice along with the first food ingredient. The second food ingredient is a topping,
The second container has a plurality of second food spaces separated from each other,
Noodles and ice in contact with the noodles are placed in a portion of the inside of the first container that is not covered by the second container that is stacked on the first container,
The frozen food set according to any one of claims 1 to 7 , wherein the third container is positioned so as to cover at least a portion of the noodles and the ice. placing a second container on the first container so that the interior of the first container is partially exposed;
placing a first food ingredient in the first container;
placing a second food ingredient in the second container;
freezing a food set comprising the first container and the second container;
Positioning a third container containing a liquid seasoning above the first food material in the first container;
A method for producing a frozen food set comprising: