WO2022102661A1

WO2022102661A1 - Noodles delivery system

Info

Publication number: WO2022102661A1
Application number: PCT/JP2021/041363
Authority: WO
Inventors: 徳隆安藤; 英春神足; 明里久田; 嘉史金本; 貴人清水; 史恭小川
Original assignee: 日清食品ホールディングス株式会社
Priority date: 2020-11-13
Filing date: 2021-11-10
Publication date: 2022-05-19
Also published as: JP2022078471A

Abstract

[Problem] To address the problem of providing a new noodles delivery system with which it is possible to deliver noodles which are easily cooked and have good texture and expand a sales area at low cost. [Solution] A noodles delivery system comprising: a satellite kitchen having an information reception unit for receiving orders from customers, a commodity-manufacturing unit for manufacturing ordered commodities and a stock-keeping unit for keeping and managing the materials needed for commodity manufacturing; and a central kitchen having a material-manufacturing unit for manufacturing the materials needed for commodity manufacturing. By an indication from the information reception unit having received an order from a customer, the commodity-manufacturing unit assembles a liquid soup and ingredients, having been prepared by heating a frozen noodle and frozen soup to 60℃ or higher, to a lid and a container capable of being cooked by a microwave oven so as to produce a commodity, and a delivery staff delivers the commodity to the customer, the customer cooking the commodity with a microwave oven and eating the commodity.

Description

Noodle delivery system

The present invention relates to a noodle delivery system.

Traditionally, noodles such as ramen have been delivered, but cooked noodles are often delivered as they are, and the flavor and texture are different from those of freshly made noodles, such as the noodles growing and the temperature of the soup dropping. rice field.

Also, in recent years, noodles called set noodles have been sold at frozen noodles and convenience stores, and you can eat the noodles by heating them in the microwave. However, in many commercially available frozen noodles cooked in a microwave oven, soup and a container are prepared separately, which is troublesome.

The technique of Patent Document 1 is disclosed as a technique of frozen noodles for microwave cooking in which a frozen noodle, a soup, and a container are integrated. The technique of Patent Document 1 does not require a separate soup or container, but since the soup is frozen, it takes time to thaw and heat it, and the noodles are overheated and have a texture. There are issues such as getting worse.

Further, the technique of Patent Document 2 is disclosed as a technique of set noodles sold at convenience stores and the like. Set noodles can be easily eaten only by cooking in a microwave oven, but because they use pre-cooked boiled noodles, the water content of the noodles is homogenized during cold storage, and the texture after cooking is poor. , The flavor is also inferior. In addition, since the soup is stored in a refrigerator, the temperature of the soup is low and it takes time to heat the soup.

Japanese Patent No. 2846561 Japanese Patent No. 665575

An object of the present invention is to provide a new noodle delivery system that can deliver noodles that are easy to cook and have a good texture, and that can expand the sales area at low cost.

In order to solve the problems of conventional noodle delivery, set noodles, and frozen noodles, the inventors have a simple texture and flavor of noodles that are similar to those of authentic shop ramen, even if they are delivery noodles. We have earnestly studied a method for providing excellent noodles that can be cooked in a short time, and have reached the present invention.

That is, it is a noodle delivery system having a central kitchen and a satellite kitchen, and the satellite kitchen is an information receiving unit that receives order information of a product from a customer, and a product that manufactures the product according to instructions from the information receiving unit. It has a manufacturing unit and an inventory storage unit that stores and manages frozen noodles, frozen soup, ingredients, microwave-cookable containers, and materials including microwave-cookable lids used for producing the above-mentioned products. The information receiving unit instructs the product manufacturing unit to manufacture the product based on the order information from the customer, and the product manufacturing unit manufactures the product from the inventory storage unit in accordance with the instruction from the information receiving unit. The frozen soup can be heated to 60 ° C. or higher to make a liquid soup, and then the frozen noodles, the liquid soup and the ingredients can be cooked in the same or different microwave ovens. Assembled into a container and a microwave oven-cookable lid to produce the product, and the inventory storage unit delivers the materials necessary for producing the product to the product manufacturing unit in accordance with an order from the product manufacturing unit. Further, the production of the material is ordered from the material manufacturing unit of the central kitchen according to the inventory information of the material, and the central kitchen uses the order information from the inventory storage unit of the satellite kitchen to obtain the above-mentioned materials. The product having the material manufacturing unit for producing frozen noodles, the frozen soup, and the ingredients and delivering the material to the inventory storage unit of the satellite kitchen, and the product produced by the product manufacturing unit of the satellite kitchen. Is a noodle delivery system, characterized in that the delivery person delivers to the customer, and the customer cooks and eats the product by microwave oven cooking.

Further, the heating temperature of the liquid soup used in the noodle delivery system according to the present invention is preferably 60 to 95 ° C.

Further, in the noodle delivery system according to the present invention, it is preferable that the delivery time related to delivery is within 30 minutes.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a delivery system for new noodles that is easy to cook and has a good texture, and can expand the sales area at low cost.

It is explanatory drawing of the delivery system of noodles which concerns on this invention. It is a flowchart explaining the flow of the delivery system of noodles which concerns on this invention. It is explanatory drawing of the product D which integrated the frozen noodle and the heated liquid soup which is the embodiment of the product of the noodle delivery system which concerns on this invention. It is explanatory drawing of the product D'in which a frozen noodle and a liquid soup are separated which is a modification of the product of the noodle delivery system which concerns on this invention. It is explanatory drawing about the cooking method of the product D which is the embodiment of the product of the noodle delivery system which concerns on this invention. It is explanatory drawing about the cooking method of the product D'which is a modification of the product of the product of the noodle delivery system which concerns on this invention.

Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description. The type of noodles produced in the present invention is not particularly limited, and may be any kind known in the art. For example, Chinese noodles, udon noodles, soba noodles, pasta and the like can be mentioned.

As shown in FIG. 1, the noodle delivery system according to the present invention has a central kitchen C and a satellite kitchen B. In FIG. 1, the solid arrow indicates the transmission and instruction of information, the flow of ordering and ordering materials, and the dotted arrow indicates the flow of goods such as materials and commodities.

1. 1. Satellite kitchen (information receiver)
As shown in FIG. 1, the noodle delivery system according to the present invention sends order information of a product transmitted from the terminal 1 of customer A through the site or application of the company or the delivery consignment company to its own server 2 or the delivery consignment company 3. The information receiving unit 4 of the satellite kitchen B receives the information via the server of the satellite kitchen B, or the customer A sends the order information of the product from the terminal 1 by means such as telephone or fax, and the information receiving unit 4 of the satellite kitchen B receives the information. Receives the order information of the goods directly.

The information receiving unit 4 of the satellite kitchen B instructs the product manufacturing unit 5 of the satellite kitchen B to manufacture the product based on the received order information of the product. If the delivery person 9 is in-house, the delivery person 9 is instructed to deliver the product produced by the product manufacturing unit 5 of the satellite kitchen B by transmitting the delivery destination information and the order content information to the delivery person 9.

(Product Manufacturing Department)
As shown in FIG. 1, the product manufacturing unit 5 of the satellite kitchen B also has the satellite kitchen B so as to deliver the materials of the product necessary for producing the product in accordance with the product manufacturing instruction from the information receiving unit 4. Place an order with the inventory storage unit 6. After receiving the materials necessary for manufacturing the product from the inventory storage unit 6, the product manufacturing unit 5 produces the products D and D', which are noodles for delivery as shown in FIGS. 3 and 4.

The material in the noodle delivery system according to the present invention is a material necessary for producing products D and D'as shown in FIGS. 3 and 4, and specifically, it is frozen for each meal. Frozen noodles, frozen soup packaged for each meal, charshoe that can be frozen, refrigerated or stored at room temperature, menma, seaweed, boiled eggs, onions, garlic, corn, wakame and naruto, etc. Examples include containers and lids, chopsticks, lotus flowers, and hand wipes. Among the materials, frozen noodles, frozen soup, ingredients that require processing such as char siu and green onions, and ingredients that are consumed in large quantities are manufactured by the material manufacturing department 7 of the central kitchen C. For other purchaseable ingredients such as menma and corn, microwave-cookable containers and lids used for delivery, chopsticks, lotus flowers, etc., the inventory storage department 6 orders from an outside contractor 8, and the freshness of garlic, etc. Items for which is emphasized may be manufactured by the inventory storage unit 6 itself.

As shown in FIGS. 3 and 4, in the production of the products D and D', first, the frozen soup packaged for each meal is heated to 60 ° C. or higher by a water bath or the like, and the heated liquid soup 12 is used. do. By heating the frozen soup, not only can the liquid soup 12 be heated to a high temperature in a short time when the customer cooks it by microwave cooking described later, but also the frozen noodles 15 and the liquid soup 12 as shown in FIG. 3 are integrated. In the case of product D, the heat of the liquid soup 12 is transferred to the frozen noodles 15 during delivery, and the product temperature of the frozen noodles 15 rises, so that the thawing and heating time of the frozen noodles 15 is shortened in the microwave cooking described later. Become. The heating method is not particularly limited, and the frozen soup may be thawed in a pan, a microwave oven, a constant temperature bath, or the like to obtain the heated liquid soup 12.

Next, in the case of product D in which the frozen noodles 15 and the heated liquid soup 12 are integrated as shown in FIG. 3, the liquid soup 12 heated in the microwave oven cookable container 11, the microwave oven cookable medium plate 13, and the frozen product D are used. The noodles 15, the partition member 16, the ingredients 17, and the lid 18 that can be cooked in a microwave oven are assembled in this order to obtain product D.

As shown in FIG. 4, in the case of product D'in which liquid soup 12 and frozen noodles 15 are placed in separate microwave-cookable containers 11 (11-1, 11-2) and microwave-cooked, microwave-cookable is possible. Put the heated liquid soup 12 in the container 11-1, then put the partition plate 16 and the middle plate 13, put the ingredients 17 and the ingredients 17'on it, and put the lid 18-1 that can be cooked in the microwave. The product D'is a product covered with the above and a container 11-2 that can be cooked in a microwave oven with the frozen noodles 15 and a lid 18-2 that can be cooked in a microwave oven.

Shichimi and polished garlic can be attached to these products D and D'as an attachment, and chopsticks, lotus flowers, hand towels, etc. necessary for eating can also be attached. The produced products D and D'are delivered to the delivery person 9 of the company or the delivery company.

As shown in FIG. 3, the product D in which the frozen noodles 15 and the heated liquid soup 12 are integrated and the product D'in which the frozen noodles 15 and the liquid soup 12 are separated as shown in FIG. 4 are mainly used according to the weight of the noodles. If the noodles are heavy, if the frozen noodles 15 and the liquid soup 12 are cooked together in a microwave oven, it takes time to heat the frozen noodles 15, and the liquid soup 12 boils, which may cause a sudden boiling. Not only is there a bad flavor. Therefore, as shown in FIG. 4, a method of cooking the frozen noodles 15 and the liquid soup 12 independently is preferable.

(Inventory storage department)
As shown in FIG. 1, the inventory storage unit 6 of the satellite kitchen B delivers the materials necessary for manufacturing the product to the product manufacturing unit 5 according to the order of the product manufacturing unit 5, and at the same time, the materials necessary for manufacturing the product. Store and manage inventory. Specifically, frozen noodles, frozen soup, and ingredients manufactured by the material manufacturing unit 7 of the central kitchen C are stored in a freezer or a refrigerator, and information on the number of stocks and the expiration date is managed. In addition, future consumption is predicted from the consumption history of materials, and each material is ordered from the material manufacturing department 7 of the central kitchen C from the information on the number of stocks. In addition, information on the number of stocks and expiration dates is also managed for the purchaseable ingredients ordered from the outside contractor 8, the microwave-cookable containers and lids used for delivery, the inner lids, chopsticks, lotus flowers, and the like. Also, for these materials, future consumption is predicted from the consumption history, and the materials are ordered from the external contractor 8 based on the information on the number of inventories.

2. 2. Central kitchen (material manufacturing department)
As shown in FIG. 1, the material manufacturing unit 7 of the central kitchen C prepares materials such as frozen noodles, frozen soup, and ingredients according to the order of the inventory storage unit 6 of the satellite kitchen B, and the prepared materials are used in the satellite kitchen. It will be sent to the inventory storage unit 6 of B.

(Frozen noodles)
As the frozen noodles used in the noodle delivery system according to the present invention, two types of noodles, one in which raw noodles are frozen and the other in which boiled noodles are frozen, can be used. By using frozen noodles, it is possible to prepare quickly for each order, and since it can be stored for a long period of time, waste loss is reduced. In addition, compared to ordinary noodle delivery and convenience store set noodles, the water content is less likely to be homogenized during storage and delivery, and noodles with a good texture can be obtained.

When freezing raw noodles, commercially available raw noodles can be purchased and used, or raw noodles may be produced.

When producing raw noodles, ordinary noodle raw materials can be used as the raw material for raw noodles. That is, as the raw material flour, flour such as wheat flour (including durum flour), buckwheat flour and rice flour, and various starches such as potato starch, tapioca starch and cornstarch may be used alone or in combination. May be good. As the starch, modified starch such as raw starch, pregelatinized starch, acetylated starch, etherified starch and crosslinked starch can also be used. Various pigments such as salt and alkaline agents generally used in the production of noodles, various thickeners, noodle quality improving agents, edible oils and fats, and carotene pigments can be added to these raw material powders. These may be added as a powder together with the raw material powder, or may be added by dissolving or suspending in kneading water.

Noodle dough (dough) is manufactured by kneading the above raw materials. More specifically, kneaded water obtained by adding an auxiliary raw material powder such as a noodle quality improving agent to a main raw material powder such as wheat flour or starch, mixing the powder, and then dissolving an auxiliary material such as salt or an alkaline agent in water. And knead well using a mixer so that each raw material is evenly mixed to produce dough. At this time, mixing may be performed under reduced pressure using a vacuum mixer or the like.

Next, make noodle strings from the prepared dough. As a manufacturing method, it may be carried out according to a conventional method, a method of extruding a dough using an extruder or the like to make a noodle string, or a method of forming a noodle band by a composite or the like and then rolling the dough a plurality of times with a roll to obtain a predetermined noodle. After making the noodle band thick, a method of cutting out the noodle band by a cutting roll called a cutting blade or cutting a knife to produce a noodle string can be mentioned. Next, the prepared noodle strings are cut to an appropriate length to obtain raw noodles. At this time, the shape of the cutting blade is not particularly limited, and may be a round blade, a square blade, or a kitchen knife blade. Further, as the cutting edge count, thin noodles having a number of 18 or more (about 1.67 mm or less) are preferable. If the number is less than 18, the noodles will be wide and thick, so it will be difficult to sufficiently heat the noodles only by microwave cooking, which will be described later.

Purchased or manufactured raw noodles are microwave treated if necessary. By promoting the gelatinization of the inside of the raw noodles by heating the raw noodles with microwaves in advance, it is possible to eliminate uneven gelatinization and insufficient gelatinization inside the noodles by microwave cooking described later. The strength and processing time of the microwave are not particularly limited and may be adjusted according to the shape and moisture of the raw noodles and the texture required by the noodles, but the wattage should be as low as possible to avoid a sudden temperature rise. It is preferable to take time to process. For example, in the case of 200 W, it is preferable to perform microwave treatment for about 1 to 4 minutes.

When freezing boiled noodles, purchased or manufactured raw noodles or dried commercially available dried noodles can be used. The boiling temperature and boiling time may be appropriately set because the preferable conditions differ depending on the type of noodles and the thickness of the noodles. The boiling temperature is about 90 to 100 ° C. The boiling time is about 20 seconds to 5 minutes for raw Chinese noodles and about 4 to 20 minutes for udon noodles. For dried noodle pasta, it takes about 5 to 15 minutes.

Boiled noodles may be washed and cooled with water if necessary, but when washed with water, the surface becomes hard, and in the case of Chinese noodles, the flavor such as kansui odor tends to decrease, so the odor is kansui. It is preferable not to wash and cool the noodles except for noodles that do not require. The method of washing and cooling is not particularly limited, and examples thereof include a method of washing and cooling with running water and a method of washing and cooling by immersion.

Next, for the boiled noodles, oil may be applied to the surface of the noodles to prevent binding. The type of oil is not particularly limited as long as it is edible, but oils and fats that are liquid at room temperature or emulsified fats and oils are preferable.

Fill the frozen noodles with raw noodles or boiled noodles and freeze them to make frozen noodles 15. The freezing container may be designed so that the frozen noodles 15 can be accommodated in the middle plate 13 of FIG. 3 and the microwave oven-cookable container 11-2 of FIG. Further, the middle plate 13 or the container 11-2 itself that can be cooked in a microwave oven may be used as a freezing container. Further, it is preferable to fill the freezing container so that the density does not increase evenly as much as possible. By freezing, the noodles can be used immediately when needed and the noodles can be stored for a long period of time.

The conventional technique can be applied as a means for freezing treatment. For example, not only commercial freezer such as air blast type tunnel freezer, spiral freezer, wagon freezer, quick freezer, and brine type flexible freezer, but also general commercial and household freezers can be applied. For freezing, for example, a tunnel freezer at about −35 ° C. may be used for quick freezing, or a freezer at about −20 ° C. for commercial use may be used for freezing. The frozen frozen noodles 15 are frozen and sent to the inventory storage unit 6 of the satellite kitchen B.

(Frozen soup)
As the frozen soup used in the noodle delivery system according to the present invention, a straight soup of noodles prepared by a conventional method may be used, or a straight soup obtained by reconcentrating a concentrated soup with boiling water may be used. In addition, an antifoaming agent for preventing foaming in microwave cooking may be added to the straight soup. Examples of the defoaming agent include silicone and an emulsifying agent having a defoaming property. Examples of the defoaming emulsifier include Emargie (registered trademark) Super of Riken Vitamin Co., Ltd., which is a glycerin fatty acid ester. It is preferable to adjust the amount of the defoaming agent to be added so as not to affect the taste within the range of suppressing the spillage.

The prepared straight soup is sealed in a cold-resistant and heat-resistant plastic film for each meal and frozen. By freezing, it can be stored for a long period of time, and by dividing it into each meal, it can be heated and used for each customer's order, and waste loss can be reduced. In addition, it is possible to prevent leakage of liquid soup during transportation.

As the means for freezing treatment, the conventional technique can be applied as in the case of frozen noodles. For example, not only commercial freezer such as air blast type tunnel freezer, spiral freezer, wagon freezer, quick freezer, and brine type flexible freezer, but also general commercial and household freezers can be applied. For freezing, for example, a tunnel freezer at about −35 ° C. may be used for quick freezing, or a freezer at about −20 ° C. for commercial use may be used for freezing. The prepared frozen soup is frozen and sent to the inventory storage section 6 of the satellite kitchen.

(Ingredients)
Ingredients such as char siu that have a high degree of processing and can be stored frozen are produced by the material manufacturing unit 7 of the central kitchen C, cut and frozen, and sent to the inventory storage unit 6 of the satellite kitchen by freezing. In addition, for ingredients that are used in large quantities such as cut onions, cut onions, and bean sprouts, those that have been cut or washed and individually wrapped by the material manufacturing department 7 are sent refrigerated to the inventory storage department 6 of the satellite kitchen. do.

3. 3. Delivery As shown in FIG. 1, the product produced by the product manufacturing unit 5 of the satellite kitchen is then received by the delivery staff 9 of the company or the delivery company and delivered to the customer A. In the case of the delivery person 9 of the company, the information of the delivery destination and the information of the product are transmitted from the information receiving unit 4 of the satellite kitchen B, and in the case of the delivery person 9 of the delivery company, the delivery company 3 to the delivery person 9 Information is transmitted. Regarding delivery, it is preferable to deliver in a heat-insulating container or bag so as not to be affected by the outside air temperature as much as possible.

The delivery method is not particularly limited, and the product may be delivered to customer A by walking, bicycle, motorcycle, car, etc. In the product D in which the frozen noodles 15 and the liquid soup 12 are integrated as shown in FIG. 3, the heat of the liquid soup 12 is utilized by utilizing the delivery time to promote the thawing of the frozen noodles 15 and the frozen ingredients 17. do.

In the product D'in which the frozen noodles 15 and the liquid soup 12 are separated as shown in FIG. 4, the heat of the liquid soup 12 promotes the thawing of the frozen ingredients 17. The delivery time is assumed to be within 30 minutes from the manufacture of the product.

There is no problem in terms of quality even if the delivery time exceeds 30 minutes, but the waiting time from ordering becomes long and the frozen noodles 15 and ingredients 17 melt too much, so in terms of hygiene and texture. Adjustment is required.

4. Microwave cooking Normal delivery delivers what is already edible, whereas as shown in FIG. 1, the product of the noodle delivery system according to the present invention is finally delivered by customer A based on the cooking information of the product. By cooking in the microwave oven 10, it becomes possible to eat.

In the product D in which the frozen noodles 15 and the liquid soup 12 are integrated as shown in FIG. 3, as shown in FIG. 5, the liquid soup 12 is taken out of the bag into the microwave oven container 11 except for the ingredients 17 and the partition member 16. When the frozen noodles 15 are raw noodles (a), put the frozen noodles 15 in the liquid soup 12, cover the lid 18 and cook in a microwave oven, and when the frozen noodles 12 are boiled noodles (b), a medium plate. 13 and frozen noodles 15 are placed on the liquid soup 12, covered with a lid 18, and cooked in a microwave oven.

When the frozen noodles 15 are raw noodles, the noodles are cooked in a liquid soup 12 by microwave cooking. When the frozen noodles 15 are boiled noodles, the noodles are simply heated by microwave cooking. Instead, the steam generated by heating the liquid soup 12 is transmitted from the steam holes 14 to the frozen noodles 15 to heat the noodles. After cooking in the microwave, if the frozen noodles 15 are raw noodles (a), the ingredients 17 are topped, and if the frozen noodles 15 are boiled noodles (b), the middle plate 13 is taken out and the cooked noodles 19 are used. Put it in the liquid soup 12, top it with the ingredients 17, and it is ready to eat.

In the product D'in which the frozen noodles 15 and the liquid soup 12 are separated as shown in FIG. 4, as shown in FIG. 6, after the frozen noodles 15 are cooked in a microwave oven, the ingredients 17 and the partition member 16 and the ingredients 17'( Microwave cooking Necessary items (such as sprouts), except for the middle plate 13, take the liquid soup 12 out of the bag into the container 11-1, put the middle plate 13 and the ingredients 17', cover it with the lid 18-1, and put it in the microwave. Cook in the microwave. Finally, the cooked noodles 19 cooked in a microwave oven, the ingredients 17, and the ingredients 17'are placed on the liquid soup 12 and topped to make the noodles ready for eating.

The cooking time depends on the type of noodles and the thickness of the noodles, but in the product D in which the frozen noodles 15 and the liquid soup 12 are integrated as shown in FIG. 3, it is usually possible to eat at 500 to 600 W in 3 to 6 minutes. It becomes.

In the product D'in which the frozen noodles 15 and the liquid soup 12 are separated as shown in FIG. 4, it is possible to cook the frozen noodles 15 at 500 to 600 W in 3 to 5 minutes and to cook the liquid soup 12 in 1 to 5 minutes. Become.

FIG. 2 is a flowchart showing the flow of the noodle delivery system according to the present invention.

First, the customer places an order from his / her terminal by telephone, fax, or the site or application of the company or the delivery company (S101), and the information receiving unit of the satellite kitchen directly or via the server of the company or the delivery company is the customer. Receives order information from (S102). Next, the information receiving unit instructs the product manufacturing department of the satellite kitchen to manufacture the ordered product (S103), and the product manufacturing department orders the material for product manufacturing from the inventory storage department of the satellite kitchen (S104), and stocks the product. Based on the materials received from the storage unit, necessary processing such as heating of frozen soup is performed, the materials are assembled, and an ordered product is produced (S105). The produced product is delivered to the customer by the delivery staff of the company or the delivery company (S106), and the customer cooks the product in a microwave oven based on the cooking information of the ordered product and eats it (S107).

Regarding the materials for products such as frozen noodles, frozen soup, and ingredients, the inventory storage department of the satellite kitchen orders the materials from the material manufacturing department of the central kitchen (S201), and the material manufacturing department of the central kitchen orders the materials. (S202), the material of the product is manufactured (S202), and the material of the product is delivered to the inventory storage section of the satellite kitchen (S203).

Here, the central kitchen C and the satellite kitchen B shown in FIG. 1 may be in separate buildings or in the same building. In the noodle delivery system according to the present invention, frozen noodles, frozen soup, and ingredients that require processing are produced in the central kitchen C. Therefore, in the satellite kitchen B, a personal computer, a tablet, a telephone, or a fax that receives order information is used. If you have a device for receiving information such as, a device for heating frozen soup, a freezer for storing inventory of frozen noodles, frozen soup and ingredients, and a refrigerator, you can easily manufacture products and have a large-scale cooking facility. Products can be provided without it. In addition, restaurants other than noodles can function as satellite kitchens, and the area for manufacturing and delivering products can be easily expanded at low cost. Further, since product manufacturing and inventory management in the satellite kitchen can be easily performed by one person, labor saving can be achieved.

As described above, by using the noodle delivery system according to the present invention, it is possible to provide a new noodle delivery system that can deliver noodles that are easy to cook and have a good texture and can expand the sales area at low cost. can.

Hereinafter, the present embodiment will be described in more detail with reference to examples of products used for delivering noodles according to the present invention.

(Example 1) Raw noodle type frozen noodle product (integrated type)
<Central kitchen>
10 g of egg white powder and 10 g of gluten are mixed with 1000 g of semi-strong powder, salt 20 g, tansui preparation (sodium carbonate 50: potassium carbonate 45: polymerized phosphate 5) 9 g, cutinashi pigment 1 g, alcohol preparation (60% by weight). Kneaded water prepared by dissolving 70 g in 240 g of water was added and kneaded under normal pressure for 15 minutes to prepare a dough.

The noodle strips are made by combining the prepared doughs, and after rolling the noodle strips to 1.25 mm by roll rolling, the noodle strips are cut with a 24th square roll cutting blade to make noodle strings, and the length is about 30 cm. The noodle string was cut so that it would be. The cut noodle strings were uniformly sprinkled with sago starch oxidized starch dusting so as to be 1.5 g per 100 g of noodle strings to make raw noodles, and the noodles were divided into 110 g per serving to make noodle balls.

110 g of the prepared raw noodles were placed uniformly in a cold-resistant, heat-resistant polypropylene middle plate (diameter 196 mm, height 28 mm) that can be cooked in a microwave oven, and treated in a microwave oven at 200 W for 3 minutes. After that, the noodles were frozen in a rapid freezer at −35 ° C. for 1 hour to prepare frozen noodles. After production, it was stored in a commercial refrigerator at -20 ° C until it was sent to the inventory management department of the satellite kitchen, and then sent to the inventory management department of the satellite kitchen by freezing.

After reconcentrating the commercially available concentrated liquid soup for tonkotsu ramen with hot water to make 430 g per meal, and adding an emulsifier (Emulsifier (registered trademark) Super) as an antifoaming agent to 1 g per meal to make a straight soup. The soup was prepared by placing it in a heat-resistant and cold-resistant polypropylene bag (150 mm x 270 mm), sealing it, removing the rough heat, and freezing it in a rapid freezer at −35 ° C. for 1 hour. After production, it was stored in a commercial refrigerator at -20 ° C until it was sent to the inventory management department of the satellite kitchen, and then sent to the inventory management department of the satellite kitchen by freezing.

A char siu is prepared (φ80 mm) by a conventional method, and two pieces of the prepared char siu are cut to a thickness of 1 mm, 15 g of sliced pork sliced to a width of 5 mm, 10 g of commercially available red ginger, and 10 g of boiled kikurage. It was placed on a polyethylene film (diameter 150 mm) as a partition member and frozen in a quick freezer at −35 ° C. for 1 hour to prepare a freezing ingredient. After production, it was stored in a commercial refrigerator at -20 ° C until it was sent to the inventory management department of the satellite kitchen, and then sent to the inventory management department of the satellite kitchen by freezing.

<Satellite kitchen>
The product manufacturing department manufactured the product according to the instruction from the information receiving unit. First, from the inventory management department, frozen noodles (with a medium plate), frozen soup, frozen ingredients, microwave-cookable containers made of heat-resistant and cold-resistant polystyrene (upper diameter 195 mm, lower diameter 107 mm,) I received a lid (height 80 mm) and a microwave-cookable polypropylene lid (diameter 187 mm, height 25 mm).

Next, put the frozen soup in a constant temperature bath set at 95 ° C, melt it, stop heating when it reaches 90 ° C, and put the heated liquid soup, middle plate, frozen noodles, partition members, freezing ingredients, and lid in a container. Assembled in this order to prepare a noodle sample (tonkotsu ramen) for delivery, which is a commercial product. The container, the middle plate, and the lid are designed so that the container-the middle plate and the middle plate-the lid are fitted to each other.

(Example 2) Boiled noodle type frozen noodle product (integrated type)
<Central kitchen>
4 g of egg white powder and 6 g of gluten are mixed with 1000 g of semi-strong flour, salt 15 g, sodium carbonate preparation (sodium carbonate 50: potassium carbonate 45: polymerized phosphate 5) 13 g, cutinashi pigment 6 g, sodium lactate preparation (60% by weight). ) 15 g, 55 g of alcohol preparation (60% by weight) dissolved in 290 g of water, kneaded with a vacuum mixer for 3 minutes under normal pressure, and then kneaded under reduced pressure for 8 minutes to prepare noodle dough (dough). bottom.

The prepared dough is combined to make a noodle band, and after rolling the noodle band to 1.55 mm by roll rolling, the noodle band is cut with a 18th square roll cutting blade to make a noodle string, which is about 30 cm. The noodle strings were cut so as to be, and divided into 115 g per meal to make noodle balls.

Boiled raw noodles were boiled in boiling water for 60 seconds to make boiled noodles. Mix 5 g of emulsified oil and fat with boiled noodles, put them in a cold-resistant and heat-resistant polypropylene medium plate (diameter 196 mm, height 28 mm), and freeze them in an air blast refrigerator at -36 ° C for 40 minutes to make frozen noodles. bottom. After production, store in a commercial refrigerator at -20 ° C until sent to the inventory management department of the satellite kitchen, send to the inventory management department of the satellite kitchen by freezing, and store in the commercial refrigerator at -20 ° C of the inventory storage department. bottom.

After reconcentrating the commercially available concentrated liquid soup for soy sauce ramen with hot water to make 410 g per meal, and adding an emulsifier (Emulsifier (registered trademark) Super) as an antifoaming agent to 1 g per meal to make a straight soup. The soup was prepared by placing it in a heat-resistant and cold-resistant polypropylene bag (150 mm x 270 mm), sealing it, removing the rough heat, and freezing it in a rapid freezer at −35 ° C. for 1 hour. After production, store in a commercial refrigerator at -20 ° C until sent to the inventory management department of the satellite kitchen, send to the inventory management department of the satellite kitchen by freezing, and store in the commercial refrigerator at -20 ° C of the inventory storage department. bottom.

Char siu was prepared by a conventional method (φ80 mm), two pieces of the prepared char siu were cut to a thickness of 1 mm, 15 g of sliced pork sliced to a width of 5 mm, 15 g of commercially available Menma, and commercially available Naruto (φ40 mm). 2 g of this was cut to a thickness of 2 mm, placed on a polyethylene film (diameter 150 mm) as a partition member, and frozen in a quick freezer at −35 ° C. for 1 hour to prepare a freezing ingredient. After production, store in a commercial refrigerator at -20 ° C until sent to the inventory management department of the satellite kitchen, send to the inventory management department of the satellite kitchen by freezing, and store in the commercial refrigerator at -20 ° C of the inventory storage department. bottom.

<Satellite kitchen>
The product manufacturing department manufactured the product according to the instruction from the information receiving unit. First, from the inventory management department, frozen noodles (with a medium plate), frozen soup, frozen ingredients, microwave-cookable containers made of heat-resistant and cold-resistant polystyrene (upper diameter 195 mm, lower diameter 107 mm,) Received a microwave-cookable polypropylene lid (diameter 187 mm, height 25 mm) (height 80 mm).

Next, put the frozen soup in a constant temperature bath set at 95 ° C, melt it, stop heating when it reaches 90 ° C, and put the heated liquid soup, middle plate, frozen noodles, partition members, freezing ingredients, and lid in a container. Assembled in this order to prepare a noodle sample (soup ramen) for delivery, which is a commercial product. The container, the middle plate, and the lid are designed so that the container-the middle plate and the middle plate-the lid are fitted to each other.

(Example 3) Boiled noodle type frozen noodle product (separation of noodles and soup)
<Central kitchen>
10 g of gluten is mixed with 1000 g of semi-strong flour, salt 15 g, sodium carbonate preparation (sodium carbonate 50: potassium carbonate 45: polymerized phosphate 5) 15 g, sodium lactate preparation (60% by weight) 15 g, alcohol preparation (60 weight by weight). %) 55 g of kneaded water dissolved in 270 g of water was added, and the mixture was kneaded with a normal pressure mixer for 15 minutes to prepare a noodle dough (dodium).

The prepared dough is combined to make a noodle band, and after rolling the noodle band to 1.70 mm by roll rolling, the noodle band is cut with a 9-square roll cutting blade to make a noodle string, which is about 30 cm. The noodle strings were cut so as to be so that they were divided into 360 g per meal to make noodle balls.

Boil the raw noodles in boiling water for 300 seconds to make boiled noodles, then mix 15 g of emulsified fat and oil and put them in a cold-resistant polypropylene freezing container (diameter 154 mm, height 45 mm) to -36. Frozen noodles were prepared by freezing in an air blast type refrigerator at ° C for 40 minutes. After production, store in a commercial refrigerator at -20 ° C until sent to the inventory management department of the satellite kitchen, send to the inventory management department of the satellite kitchen by freezing, and store in the commercial refrigerator at -20 ° C of the inventory storage department. bottom.

Rehydrate the commercially available concentrated liquid soup of soy sauce tonkotsu with hot water to make 150 g per meal, and add an emulsifier (Emulsifier (registered trademark) Super) as an antifoaming agent to 1 g per meal to make a straight soup. The soup was prepared by placing it in a heat-resistant and cold-resistant polypropylene bag (150 mm x 270 mm), sealing it, removing the rough heat, and freezing it in a rapid freezer at −35 ° C. for 1 hour. After production, store in a commercial refrigerator at -20 ° C until sent to the inventory management department of the satellite kitchen, send to the inventory management department of the satellite kitchen by freezing, and store in the commercial refrigerator at -20 ° C of the inventory storage department. bottom.

A char siu is prepared (φ80 mm) by a conventional method, two pieces of the prepared char siu cut to a thickness of 1 mm are placed on top of a commercially available menma as a partition member, and frozen in a quick freezer at −35 ° C. for 1 hour. Then, the freezing ingredients were prepared. After production, store in a commercial refrigerator at -20 ° C until sent to the inventory management department of the satellite kitchen, send to the inventory management department of the satellite kitchen by freezing, and store in the commercial refrigerator at -20 ° C of the inventory storage department. bottom. In addition, after washing the commercially available sprouts, they are packed in a polyethylene bag so that each bag weighs 250 g, sealed, stored in a refrigerator at 4 ° C, and sent to the inventory management department of the satellite kitchen by refrigerated delivery. Stored in a commercial refrigerator at 4 ° C.

<Satellite kitchen>
The product manufacturing department manufactured the product according to the instruction from the information receiving unit. First, from the inventory management department, frozen noodles, frozen soup, frozen ingredients, sprouts, one commercially available boiled egg (prepared by the inventory management department), microwave oven made of heat-resistant and cold-resistant polystyrene for frozen noodles Microwave ovenable container (upper diameter 179 mm, lower diameter 107 mm, height 60 mm), microwave ovenable container made of polystyrene for liquid soup (upper diameter 195 mm, lower diameter 107 mm, height 80 mm), polypropylene for frozen noodles Microwave-cookable lid (diameter 187 mm, height 25 mm), microwave-cookable liquid soup lid (diameter 175 mm, height 25 mm), cold-resistant, heat-resistant polypropylene middle plate (diameter) 196 mm, height 28 mm) was received.

Next, put the frozen soup in a constant temperature bath set at 95 ° C, melt it, stop heating when it reaches 90 ° C, and put the heated liquid soup, middle plate, sprouts, dividers, and freezer in a container for frozen soup. Assemble the ingredients, boiled eggs, and the lid for frozen soup in that order, and then assemble the frozen noodles and the lid for frozen noodles in this order to prepare a noodle sample (tonkotsu soup ramen) for delivery. bottom. The container for liquid soup, the middle plate, and the lid for liquid soup are designed so that the container-middle plate and the middle plate-lid are fitted to each other. In addition, the container and lid for frozen noodles are designed so that the container-lid fits.

The products of Examples 1 to 3 produced by the product manufacturing department of the satellite kitchen are placed in a constant temperature bag for delivery, and the products are cooked 10 minutes, 20 minutes, and 30 minutes after the product is produced, assuming delivery. rice field. Cooking was performed as shown in FIG. 5 (a) for Example 1, FIG. 5 (b) for Example 2, and FIG. 6 for Example 3, 600 W4 minutes for Example 1 and 600 W 5 minutes for Example 2. In Example 3, the frozen noodles were cooked at 600 W for 4 minutes and the liquid soup was cooked at 600 W for 4 minutes and 30 seconds.

The cooked sample was eaten by 5 veteran panelists, and all of the samples 10 minutes, 20 minutes, and 30 minutes after the product preparation of Examples 1 to 3 had a good texture. In addition, the temperature of the soup was 90 ° C. or higher in the cooking of all the samples, and the soup had a fresh flavor.

Although not shown in the data, if the frozen noodles and the frozen soup are integrated as in Patent Document 1, it takes too much time to heat the frozen soup, and the texture of the noodles deteriorates. Although the cooking time of the set noodles is shorter than that of Patent Document 1, it takes longer to cook than the delivery noodles according to the present case, and since the noodles are also boiled noodles, the water content is homogenized and the core food is eaten. The texture became soft and the texture was bad.

As described above, in the product used in the noodle delivery system according to the present invention, since the noodles are frozen, the water distribution of the noodles after boiling is maintained, and the texture of the noodles after cooking in the microwave is improved. It is good. Further, since the liquid soup is heated, the time for heating the liquid soup during microwave cooking is shortened, and further, in the products in which the frozen noodles and the liquid soup are integrated as in Example 1 and Example 2, Frozen noodles are heated during delivery, shortening the microwave cooking time for the entire product. Further, the product used in the noodle delivery system according to the present invention can be easily cooked simply by using a microwave oven without preparing boiling water or a container, and the temperature of the soup is high, so that the noodles are just like those immediately after being made.

Further, in the noodle delivery system according to the present invention, the satellite kitchen only needs a device for receiving orders, a device for heating frozen soup, and a device for refrigerating and storing the materials manufactured in the central kitchen. Products can be easily manufactured and the sales area of products can be expanded at low cost.

1 Terminal 2 In-house server 3 Delivery consignment company 4 Information receiving department 5 Product manufacturing department 6 Inventory storage department 7 Material manufacturing department 8 External contractor 9 Delivery staff 10 Microwave oven 11, 11-1, 11-2 Container 12 Liquid soup 13 Medium plate 14 Steam holes 15 Frozen noodles 16 Partition members 17, 17'Ingredients (17' is required for microwave oven)
18, 18-1, 18-2 Closure 19 Cooked noodles A Customer B Satellite kitchen C Central kitchen D, D'Products

Claims

A noodle delivery system with a central kitchen and a satellite kitchen.
The satellite kitchen
An information receiver that receives order information for products from customers,
A product manufacturing unit that manufactures the product according to the instructions of the information receiving unit,
It has an inventory storage unit that stores and manages frozen noodles, frozen soup, ingredients, microwave-cookable containers, and materials including microwave-cookable lids used for producing the above-mentioned products.
The information receiving unit instructs the product manufacturing unit to manufacture the product based on the order information from the customer.
The product manufacturing unit receives the material used for manufacturing the product from the inventory storage unit according to the instruction from the information receiving unit, heats the frozen soup to 60 ° C. or higher, and prepares the liquid soup. , The frozen noodles, the liquid soup and the ingredients are assembled into the same or separate microwave-cookable container and the microwave-cookable lid to prepare the product.
The inventory storage unit delivers the materials necessary for manufacturing the product to the product manufacturing unit according to an order from the product manufacturing unit, and the material to the material manufacturing unit of the central kitchen according to the inventory information of the materials. Ordered the manufacture of
The central kitchen
The material for producing the frozen noodles, the frozen soup, and the ingredients among the materials based on the order information from the inventory storage unit of the satellite kitchen, and delivering the materials to the inventory storage unit of the satellite kitchen. Has a manufacturing department
The delivery person delivers the product produced in the product manufacturing section of the satellite kitchen to the customer.
A noodle delivery system characterized in that the customer cooks the product by microwave oven and eats it.
The noodle delivery system according to claim 1, wherein the heating temperature of the liquid soup is 60 to 95 ° C.
The noodle delivery system according to claim 1 or 2, wherein the delivery time related to the delivery is within 30 minutes.