Patent Publication Number: US-2022211086-A1

Title: Frozen food product

Description:
CROSS-REFERENCE TO RELATED APPLICATION(S) 
     This application claims the benefit of and priority to U.S. Provisional Patent Application No. 63/134,486 filed Jan. 6, 2021 under the title FROZEN FOOD PRODUCT, the content of which is hereby expressly incorporated by reference into the detailed description hereof. 
    
    
     FIELD 
     The present disclosure relates to a frozen food product. More specifically, the present disclosure relates to frozen soup products, in particular frozen Ramen. 
     BACKGROUND 
     Ramen is known as a Japanese delicacy. Traditional Ramen contains soup broth, noodles and various toppings that often include vegetables and meat and/or other proteins as well as additional fresh herbs and/or seasonings. Ramen is best served fresh to ensure that the noodles and the various toppings included in the soup are each cooked to the preferred or desired consistency to achieve a quality Ramen product. 
     Ramen that is prepared and cooked fresh at a restaurant and then delivered to a customer via a takeout or delivery service is known to be less enjoyable as compared to when the soup is enjoyed fresh. The delay between the preparation of the Ramen and the actual consumption of the Ramen product, due to the delivery time, has been found to deteriorate the overall quality of the Ramen. In particular, the taste and texture of the noodles and the taste and texture of the individual toppings often deteriorates between the time the soup is prepared and the time that the soup is consumed. The deterioration in the taste and texture of the noodles and the individual toppings can be attributed, in some instances, to additional cooking of the noodles and the toppings that occurs within the closed delivery container, beyond the recommended cooking time, due to the temperature of the hot soup. While sitting in the closed delivery container, the noodles tend to become softer in texture and sometimes absorb additional liquid from the soup broth, which not only deteriorates the texture of the noodles but can also have an effect on the taste and colour and/or overall visual appearance of the noodles. The toppings can also deteriorate while the soup is stored in the delivery container as the vegetables, herbs and other fresh seasonings can also become overcooked while submerged in the hot broth and may wilt due to the steam and condensation within the closed delivery container altering the texture, taste and visual appearance of the vegetables, herbs and other fresh seasonings. Meat and proteins have also been found to absorb moisture from the liquid soup broth which can affect the taste and texture of the meat or protein. The overall taste and quality of the soup broth has also been found to deteriorate over time, in some instances, as a result of the noodles and various toppings being submerged within the soup broth for an extended period time between the time that the soup is prepared and the time that the soup is actually consumed, which can alter the overall flavour of the soup. While separating the noodles and toppings from the broth is one technique that can be employed in order to maintain the quality and taste of the ingredients, this has also been found to result in a less desirable product as it requires re-heating of various components of the soup, is more labour intensive, and does not always result in a quality product with the noodles and toppings being cooked to the desired “doneness” or texture. 
     In order to address the need for easy and convenient methods to prepare and enjoy Ramen at home, instant versions of Ramen-style products are known wherein the noodles and the toppings are dehydrated or freeze-dried (or otherwise preserved according to known techniques) and provided to the customer in a package along with a separate package of concentrated soup. The concentrated soup is added to boiling or hot water along with the noodles and dehydrated toppings in order to re-hydrate the dried ingredients and complete the cooking/re-heating process. While instant versions of Ramen may be convenient and easy to prepare, the dehydrated noodle and concentrated soup versions often have high concentrations of sodium, additional preservatives and do not compare to fresh, restaurant quality Ramen. 
     Frozen versions of Ramen products are also known wherein the soup broth and additional ingredients (e.g. the noodles and toppings) are frozen and packaged separately and intended for re-heating in a microwave oven. Some versions are known wherein the frozen soup is contained in a first container while the noodles and other ingredients or toppings are contained in a second container with the second container being stacked within the first container. The container is suitable for re-heating within a microwave oven and once the frozen soup broth has been thawed and heated in the microwave, the noodles and toppings can be dropped into the liquid broth with the second container serving as a lid to complete the re-heating process. With the increasing trend towards greener products with less environmental impact, the additional packaging associated with these styles of products is undesirable. 
     Therefore, improved products that allow for restaurant quality or superior tasting Ramen to be easily and conveniently enjoyed at home are desirable. Additionally, improved products that allow for restaurant quality or superior tasting Ramen to be easily and conveniently enjoyed at home and that offer reduced packaging and reduced environmental impact, are also desirable. 
     SUMMARY 
     According to one aspect of the present disclosure there is provided a frozen food product, comprising a first food product portion; a second food product portion; and a third food product portion wherein: the first food product portion is frozen soup broth; the second food product portion is a frozen noodle mass; and the third food product portion includes at least one or more individual frozen food items; and the first food product portion, the second food product portion and the third food product portion are cooperatively configured such that: the first food product portion, the second food product portion and the third food product portion are a frozen unit; and the second food product portion is disposed intermediate the first food product portion and the third food product portion. 
     According to another aspect of the present disclosure there is provided a frozen food product, comprising: a first frozen food portion defining a first surface and second, food product-defining surface that is disposed opposite to the first surface; a second frozen food portion defining a first surface and a second food product-defining surface, disposed opposite to the first surface; and a third frozen food portion; wherein: the second frozen food portion includes a cavity region that extends into the second frozen food portion from the second, food product-defining surface; the third frozen food portion includes one or more individual frozen food items; and the first frozen food portion, the second frozen food portion and the third frozen food portion are cooperatively configured such that: the second frozen food portion is disposed intermediate the first frozen food and the third frozen food portion; and the third frozen food portion is disposed on the second frozen food portion such that at least one of the one or more individual frozen food items is disposed within the cavity region. 
     According to another aspect of the present disclosure there is provided a frozen food product, comprising: a first food product portion; a second food product portion; and a third food product portion; wherein: the first food product portion, the second food product portion and the third food product portion are cooperatively configured such that: the second food product portion is disposed intermediate the first food product portion and the third food product portion; and the first food product portion is a first portion of frozen soup broth; the second food product portion is a frozen noodle mass; and the third food product portion includes a second portion of frozen soup broth and a plurality of frozen food items embedded within the frozen soup broth. 
     According to another aspect of the present disclosure there is provided a method of making a frozen food product comprising the steps of: freezing a portion of soup broth within a mold such that a first food product portion is formed within the mold; preparing a batch of partially cooked noodles, wherein the partially cooked noodles are boiled for a minimum of ⅙ th  to a maximum of ⅕ th  of a predetermined cooking time; coating the partially cooked noodles with oil such that a portion of oil-coated, partially-cooked noodles is formed; disposing the portion of oil-coated, partially-cooked noodles on the first food product portion within the mold; preparing a portion of toppings wherein each of the toppings, independently, is either partially cooked or fully cooked; disposing the portion of toppings on the oil-coated, partially-cooked noodles within the mold; freezing the portion of oil-coated, partially-cooked noodles and the portion of toppings such that a second food product portion and a third food product portion are formed. 
     According to another aspect of the present disclosure there is provided a method of making a frozen food product comprising the steps of: freezing a portion of soup broth within a container that is suitable for use within a microwave such that the first food product portion is formed within the container; preparing a batch of partially cooked noodles, wherein the partially cooked noodles are boiled for a minimum of ⅙ th  to a maximum of ⅕ th  of a predetermined cooking time; coating the partially cooked noodles with oil such that a portion of oil-coated, partially-cooked noodles is formed; disposing the portion of oil-coated, partially-cooked noodles on the first food product portion within the container; freezing the portion of oil-coated, partially-cooked noodles on the first food product portion such that the second food product portion is formed; combining a portion of toppings with a second portion soup broth; freezing the portion of toppings with the second portion soup broth in a mold such that the third food product portion is formed; and removing the third food product portion from the mold and disposing the third food product portion on the second food product portion within the container. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       Reference will now be made, by way of example, to the accompanying drawings which show example embodiments of food product as disclosed in the present application, and in which: 
         FIG. 1  is a photographic representation of a frozen food product according to an example embodiment of the present disclosure; 
         FIG. 2  is a perspective view of a schematic representation of the frozen food product of  FIG. 1 ; 
         FIG. 3  is a top plan view of the schematic representation of the frozen food product of  FIG. 2 ; 
         FIG. 4  is a side elevation view of the schematic representation of the frozen food product of  FIG. 2 ; 
         FIG. 5  is a cross-sectional view of the frozen food product of  FIG. 2  taken along section line  5 - 5 ; 
         FIG. 6A  is a schematic flow diagram illustrating the freezing process steps in the manufacture of a frozen food product according to an example embodiment of the present disclosure; 
         FIG. 6B  is a schematic flow diagram further illustrating the freezing process steps in the manufacture of a frozen food product of  FIG. 6B ; 
         FIG. 6C  is a schematic representation of a further process step in the freezing process of the manufacture of a frozen food product according to an example embodiment of the present disclosure. 
         FIG. 7  is a perspective view of a schematic representation of a frozen food product according to another example embodiment of the present disclosure that is suitable for re-heating in a microwave oven; 
         FIG. 8  is a top plan view of the schematic representation of the frozen food product of  FIG. 7 ; 
         FIG. 9  is a cross-sectional view of the frozen food product of  FIG. 8  taken along section line  10 - 10 ; 
         FIG. 10  is a schematic flow diagram illustrating the freezing process steps in the manufacture of the frozen food product of  FIG. 7 ; 
         FIG. 11  is a cross-sectional view of a frozen food product according to another example embodiment of the present disclosure; 
         FIG. 12A  is a table of example toppings and other ingredients that may be included in the frozen food product; 
         FIG. 12B  is a table of example ingredients that may be included in the frozen noodle mass of the frozen food product as well as example ingredients that may be included in the soup broth of the frozen food product; 
         FIG. 12C  is a table that includes further example ingredients that may be included in the soup broth and in the overall frozen food product. 
     
    
    
     Similar reference numerals may have been used in different figures to denote similar components. 
     DESCRIPTION OF EXAMPLE EMBODIMENTS 
     With reference now to  FIGS. 1-11 , there are shown example embodiments of a food product  100  according to the present disclosure. The food product  100  has a frozen state  200  and a re-heated state (not shown). While the food product  100  is disposed in the frozen state  200 , the food product  100  is a frozen food product that is suitable for storage within a freezer. While the food product  100  is disposed in the frozen state  200 , the food product  100  maintains the freshness of the ingredients that make-up the food product  100 . While the food product  100  is disposed in the re-heated state (not shown), the food product  100  is disposed in a condition wherein the food product  100  is suitable for consumption. 
     In some embodiments, for example, while the food product  100  is disposed in the frozen state  200 , the food product  100  is configured for reheating, via conduction, using any suitable cookware component on a conventional heat source, for example, a stove-top. However, it will be understood that any suitable heat source may be used for re-heating the product  100 , via conduction, while the food product  100  is disposed in a suitable cookware component, such that the food product  100  transitions from the frozen state  200  to the re-heated state. In other embodiments, for example, while the food product  100  is disposed in the frozen state  200 , the food product  100  is configured such that it is particularly suited for re-heating via radiation, for example, in a microwave oven, or other equivalent device. 
     In some embodiments, for example, the food product  100  is a soup product such that while the food product  100  is disposed in the frozen state  200 , the food product  100  is a frozen soup product. In some embodiments, for example, the food product  100  is a Ramen product such that while the food product  100  is disposed in the frozen state  200 , the food product  100  is a frozen Ramen product that may be stored within a freezer unit and re-heated at a later date. 
     With reference to the example embodiments illustrated in  FIGS. 1-10 , in some embodiments, for example, while the food product  100  is disposed in the frozen state  200 , the food product  100  has a stacked or layered configuration. More specifically, in some embodiments, for example, while the food product  100  is disposed in the frozen state  200 , the food product  100  includes a first food product portion  12 , a second food product portion  14 , and a third food product portion  16 , wherein the first food product portion  12 , the second food product portion  14  and the third food product portion  16  are co-operatively configured such that the second food product portion  14  is disposed intermediate the first food product portion  12  and the third food product portion  16 . 
     As described above, in some embodiments, for example, the food product  100  is a frozen soup product. Therefore, in some embodiments, for example, the first food product portion  12  is frozen soup broth, while the second food product portion  14  includes a frozen noodle mass. In some embodiments, for example, the third food product portion  16  includes at least one or more frozen toppings or ingredients, wherein the frozen toppings or ingredients include one or more of the following alternatives: meat (for example beef, chicken, pork and seafood), vegetable-based protein sources (for example, tofu, Beyond Meat), vegetables, fungi, herbs, and seasonings. In instances where the food product  100  is frozen Ramen, the third food product portion includes at least one or more frozen ingredients that are commonly found as toppings or food product ingredients found within the Ramen. In some embodiments, for example, the third food product portion  16  is a frozen layer that includes one or more frozen ingredients  16 ( 1 ) that are encased within frozen soup broth  16 ( 2 ), as will be described in further detail below in connection with the example embodiment illustrated in  FIG. 11  and the example embodiment of  FIGS. 7-10 . 
     Referring in particular to the example embodiment illustrated in  FIGS. 1-6 , there is shown an example embodiment of a food product  100  according to the present disclosure wherein the food product  100  is configured such that, while the food product  100  is disposed in the frozen state  200 , the food product  100  is configured for re-heating, via conduction. More specifically, in the subject example embodiment, the food product  100  is configured for re-heating in any suitable cookware component that can be used on any corresponding suitable heat source, such as a stove-top, hot plate, induction cooktop, etc. Accordingly, in the subject example embodiment, heat from the heat source is transferred to the food product, via conduction, through the cookware component due to the contact between the food product  100  and the cookware component thereby allowing the frozen food product  100  to thaw and defrost from the frozen state  200  and be re-heated, thereby completing the cooking process until the food product  100  is in a condition suitable for consumption. Accordingly, in the subject example embodiment, the food product  100  is intended to be provided to the user in the frozen state  200  in a removable outer package or wrapping (not shown). While the food product  100  is disposed in the frozen state  200  and is sealed within the removable outer package or wrapping, the food product  100  is suitable for storage within a freezer until the product is ready for use. Once the food product  100  is ready for use, the outer package or wrapping is removed and the frozen food product  100  is emplaced within any suitable cookware component, as a solid frozen unit, in a heat-receiving orientation  20  so that the product can be re-heated and enjoyed, via a single step re-heating process, as will be described in further detail below. 
     While the food product  100  is disposed in the frozen state  200 , the first food product portion  12 , the second food product portion  14 , and the third food product portion  16  are co-operatively configured such that the second food product portion  14  is disposed intermediate the first food product portion  12  and the third food product portion  16 . Therefore, while the food product  100  is disposed in the frozen state  200 , the first food product portion  12 , the second food product portion  14 , and the third food product portion  16  are frozen together as a unit. Accordingly, the first food product portion  12 , the second food product portion  14  and the third food product portion  16  are each disposed in a frozen condition and disposed in a stacked configuration wherein the first food product portion  12 , the second food product portion  14  and the third food product portion  16  are frozen together such that, while the food product  100  is disposed in the frozen state  200 , the food product  100  is a solid, frozen unit such that there is an absence of movement between each of the first food product portion  12 , the second food product portion  14  and the third food product portion  16 , relative to one another. Therefore, it will be understood that while the food product  100  is disposed in the frozen state  200 , the first food product portion  12 , the second food product portion  14  and the third food product portion  16  are not intended to be easily separable from each other. 
     With reference, in particular, to  FIGS. 2, 4 and 5 , while the food product  100  is disposed in the frozen state  200 , the first food product portion  12  serves as the base layer or bottom layer of the food product  100 . More specifically, in some embodiments, for example, while the food product  100  is in the frozen state  200  and is disposed within a suitable cookware component for re-heating via conduction, the food product  100  is disposed in the heat-receiving orientation  20 , wherein the first food product portion  12  is the base or bottom layer of the frozen food product  100  such that the first food product portion  12  is disposed in contact with the base or bottom surface of the cookware component. Accordingly, while the food product  100  is disposed in the heat-receiving orientation  20 , the first food product portion  12  is disposed for receiving heat, via conductive heat transfer, from the corresponding heat source through at least the bottom surface of the cookware component in which the food product  100  is emplaced. Accordingly, the first food product portion  12  will be the first portion, or layer, of the food product  100  to begin to thaw and re-heat. The thawing and re-heating of the first food product portion  12  of the food product  100  is with effect that the first food product portion  12  begins to transition from a solid state to a liquid state such that the overall food product  100  begins to transition from the frozen state  200  to the re-heated state that is suitable for consumption by the user. 
     In example embodiments wherein the first food product portion  12  includes frozen soup broth, the second food product portion  14  includes a frozen noodle mass, and the third food product portion  16  includes at least one or more frozen food ingredients often found as toppings associated with Ramen soup, while the frozen food product  100  is disposed in the heat-receiving orientation  20  and is disposed within a cookware component that is in contact with a heat source, the first food product  12 , i.e. the frozen soup broth, will be the first layer of the food product  100  that will absorb heat with effect that the first food product portion  12  will begin to melt, thaw and re-heat. As the first food product portion  12  begins to thaw and melt, heat will begin to be transferred to the second food product portion  14  with effect that the second food product portion  14  begins to thaw and re-heat. As the first food product portion  12  and the second food product portion  14  thaw, and re-heat, the structural integrity of the frozen second food product portion or layer  14  will be compromised and the second food product portion  14  will, eventually, collapse into and become submerged within the melted soup broth that once made up the first food product portion  12  of the frozen food product  100 . When the second food product potion  14  is a frozen noodle mass, as in the case of frozen Ramen, as the noodles become submerged within the soup broth that is now disposed in a liquid state, the cooking process of the thawed noodle mass is allowed to complete such that the noodles become disposed in a fully-cooked state and ready for consumption within the re-heated soup broth. Similarly, with the melting and thawing of the first food product portion  12  and the second food product portion  14 , heat is transferred to the third food product portion  16 , which also undergoes a thawing and/or de-frosting process as the second food product portion  14  transitions to an unfrozen state and the third food product portion  16  contacts the first food product portion  12  that is now in the liquid state. With the collapsing of the second food product portion  14  into the melted first food product portion  12 , the individual components or food ingredients that make-up the third food product portion  16 , that were originally stacked upon and frozen to an upper surface of the second food product portion  14 , will also eventually become disposed within the warming liquid that once made up the first food product portion  12  of the frozen food product  100 . Once the first food product portion  12 , the second food product portion  14 , and the third food product portion  16  have thawed, with the second food product portion  14  and the third food product portion  16  immersed within the re-heated, liquid soup broth that once made up of the frozen first food product portion  12 , continued heating of the first, second and third food product portions  12 ,  14 ,  16  completes the cooking process of the second food product portion  14  and the third food product portion  16  until the food product  100  is ready to be consumed by the user in a fully re-heated state. 
     With reference, again to  FIGS. 1, 2, 4 and 5 , while the food product  100  is disposed in the frozen state  200 , the first frozen food product portion  12  has a first surface  22 , and a second surface  24  that is disposed opposite to the first surface  22 . In some embodiments, for example, the first surface  22  serves as the bottom surface of the food product  100  while the food product  100  is disposed in the frozen state  200  and is disposed in the heat-receiving orientation  20 . The second surface  24  serves as a food portion-receiving surface on which the second food product portion  14  is stacked. 
     While the food product  100  is disposed in the frozen state  200 , the first food product portion  12  and the second food product portion  14  are co-operatively configured such that the second food product portion  14  has a first surface  26  that is disposed in face-to-face stacking arrangement with the second surface  24  of the first food product portion  12 , thereby defining a first food product portion and second food product portion interface  25 . A second surface  28  of the second food product portion  14  is disposed opposite to the first surface  26  and serves as food portion-receiving surface that is configured for receiving the third food product portion  16 . Accordingly, it will be understood that in example embodiments wherein the third food product portion  16  is comprised of a plurality of individual toppings or ingredients  16 , the plurality of individual toppings are positioned on top of the second surface  28  of the second food product portion  14 , thereby defining a second food product portion and third food product portion interface  27 . Accordingly, in some embodiments, for example, it will be understood that the second food product portion and third food product portion interface  27  is not necessarily a continuous interface across the entire second surface  28  defined by the second food product portion  14 . 
     In the subject example embodiment, the first food product portion  12  is frozen independently of the second food product portion  14  and the third food product portion  16  in a mold  60 . In some embodiments, for example, the second food product portion  14  and the third food product portion  16  are frozen together at the same time, while disposed on top of the independently frozen first food product portion  12 , in the same mold  60 . Accordingly, in such example embodiments, the second food product portion  14  is frozen to the second side  24  of the first food product portion  12 , thereby establishing the first food product portion and second food product portion interface  25 , while the third food product portion  16  is frozen to the second surface  28  of the second food product portion  14 , thereby establishing the second food product portion and third food product portion interface  27 . In other embodiments, for example, the second food product portion  14  and the third food product portion  16  are each frozen independently of one another prior to the layered structure of the food product  100  being established. Accordingly, in some embodiments, the first food product portion and the second food product portion interface  25  is established prior to the second food product portion and third food product portion interface  27  being established in instances where the noodle mass is frozen to the second surface of the frozen soup broth, or first food product portion  12 , prior to the toppings and other ingredients, i.e. the third food product portion  16 , being frozen to the second surface  28  of the second food product portion  14 . 
     With reference now to  FIGS. 2-5 , in some embodiments, for example, the second food product portion  14  includes a cavity region  30  that extends into the second food product portion  14  from the second surface  28 . The cavity region  30  is a concave area defined within the second food product portion  14  that extends outwardly relative to a central axis  32  that extends vertically through the food product  100 , while the food product  100  is disposed within the heat-receiving orientation  20  (see, for instance,  FIG. 5 ). In some embodiments, for example, the cavity region  30  extends radially outwardly from the central axis  32 . In some embodiments, for example, the cavity region  30  is conically-shaped. 
     In some embodiments, for example, the cavity region  30  is configured such that the second surface  28  of the second food product portion  14  includes an annular region  36  that is extends around the cavity region  30 , extending from the outermost edge  38  of the cavity region  30  to the outer edge or outer perimeter  40  of the second food product portion  14 . In some embodiments, for example, the cavity region  30  is configured such that the cavity region  30  occupies about 5% to about 25% of the surface area defined by the second surface  28  of the second food product portion  14  within the outer edge or outer perimeter  40  of the second food product portion  14 . Accordingly, it will be understood that in some embodiments, the first food product portion  12  and the second food product portion  14  are each, generally cylindrical in shape, the second surface  28  of the second food product portion  14  being circular in shape with the cavity region  30  being defined within the second food product portion  14  such that the maximum diameter, D 1 , defined by the cavity region  30  is less than 50% of the maximum diameter, D 2 , defined by the second food product portion  14 . In some embodiments, for example, the diameter D 1  of the cavity region is about ¼ inches to about 1 ½ inches. In some embodiments, for example, the cavity region  30  is configured such that the cavity region  30  has a maximum depth, H 1 , of about ¼ inches to about ¾ inches of the total height, H 2 , of the second food product portion  14 , as measured along the central axis  32  of the food product  100 . In other embodiments, for example, the cavity region  30  extends through the second food product portion  14  such that the depth, H 1 , of the cavity region  30  is between about a minimum of 50% to a maximum of 100% of the total height, H 2 , of the second food product portion  14 . Accordingly, in some embodiments, for example, the second food product portion  14  includes cavity region  30  such that the second food product portion  14  has a non-uniform thickness. Incorporating a cavity region  30  into the central area of the second food product portion  14  assists with the re-heating of the food product  100  from the frozen state  200  to the re-heated state since the overall thickness and density of the food product  100  is reduced within the central region of the food product  100 . As the central area or central region of the food product  100  often takes the longest to re-heat, by reducing the overall thickness of the food product  100  within the central area helps to ensure a more even re-heating process so as to avoid having the portions of the food product  100  disposed at the edges of the food product  100  overcook while waiting for the central region of the food product  100  to thaw and re-heat. 
     In some embodiments, for example, the cavity region  30  is formed by hand as the noodles  15  that form the second food product portion  14  are disposed on the first food product portion  12 . In some embodiments, for example, the cavity region  30  is formed using a male mold portion that is lowered on to the noodle mass that is disposed atop the frozen first food product portion  12  thereby creating the cavity region  30 . In some embodiments, for example, the cavity region  30  is maintained prior to the freezing process due to the disposition of one or more toppings that form the third food product portion  16  within the cavity region  30 . Once subjected to the freezing process the cavity region  30  is further solidified. 
     In example embodiments that include a cavity region  30 , as shown for example in  FIGS. 2, 3 and 5 , the third food product portion  16  is disposed on the second food product portion  14  such that at least a portion of the third food product portion  16 , or at least some of the toppings or ingredients that make up the third food product portion  16 , is disposed within the cavity region  30 . As described above, in some embodiments, for example, the third food product portion  16  is comprised of one or more individual ingredients wherein the individual ingredients may differ from each other. In some embodiments, for example, the third food product portion  16  includes various toppings associated with traditional Ramen for example, meat, vegetables, green onions, herbs, seasonings etc. Accordingly, rather than the third food product portion  16  being a unitary layer, the third food product portion  16  is comprised of groupings of various soup toppings or ingredients. For example, in the embodiment illustrated in  FIG. 2 , the third food product portion  16  includes one or more slices of meat  16   a,  a grouping of chopped green onions  16   b  and a grouping of seasoning products  16   c,  for instance, chopped ginger. However, it will be understood that the third food product portion  16  may be made up of as many different ingredients and/or toppings for a variety of different variations of Ramen. 
     As described above, when the food product  100  is ready for use, the food product  100  is disposed within any suitable cookware component, in the heat-receiving orientation  20 , wherein the first surface  22  of the first food product portion  12  is disposed in contact with the base of cookware component (not shown). As heat is transferred through the cookware component, via conduction, the first food product portion  12  begins to thaw and re-heat. As the first food product portion  12  thaws and re-heats, heat is transferred to the second food product portion  14  with effect that the second food product portion  14  will eventually collapse into the thawed first food product portion  12  that has transitioned from the frozen state to a liquid state. The collapse of the second food product portion  14  into the thawed first food product portion  12  is also with effect that the third food product portion  16  will collapse into the thawed first food product portion  12 . Once the second and third food product portions  14 ,  16  are disposed within the thawed first food product portion  12 , continued re-heating of the product  100  completes the cooking and/or re-heating process of the second food product portion  14  and the third food product portion  16  such that the food product  100  is disposed in a fully, re-heated state wherein the food product  100  is suitable for consumption. Accordingly, a single cookware component is required for the re-heating process and the re-heating process is effectively a single-step process that requires heating the food product  100  on, for example, a medium heat setting until the second food product portion  14  and the third food product portion  16  are disposed within the thawed first food product portion  12  at which time the heat can be increased in order to bring the food product  100  to a boil or until the desired temperature and “doneness” for consumption of the food product is reached. 
     Referring now to the  FIGS. 7-10 , there is shown another example embodiment of a food product  100  according to the present disclosure wherein the food product  100  is particularly suited for re-heating via radiation, for example, in a microwave oven, or other equivalent device. In the subject example embodiment, the food product  100  comes packaged in a container  50  that is suitable for use within a microwave oven. Accordingly, in some embodiments, for example, the food product  100  is provided within a suitable re-heating container  50 , the container  50  and food product  100 , together, being vacuum packaged in an outer package or other suitable wrapping. 
     In the subject example embodiment, while the food product  100  is disposed in the frozen state  200 , the first food product portion  12 , the second food product portion  14 , and the third food product portion  16  are co-operatively configured such that the second food product portion  14  is disposed intermediate the first food product portion  12  and the third food product portion  16 , with the food product  100  being disposed within the container such that the first food product portion  14  serves as the base of the food product  100 . As in the previously described embodiment, in the subject example embodiment, the first food product portion  12 , the second food product portion  14 , and the third food product portion  16  are also frozen together as a unit. However, in the subject example embodiment, the frozen unit is disposed within a container  50  that is suitable for use in re-heating the food product  100  within a microwave oven. 
     As in the previously described embodiment, while the food product  100  is disposed in the frozen state  200 , the first food product portion  12  and the second food product portion  14  are co-operatively configured such that the second food product portion  14  has a first surface  26  that is disposed in face-to-face stacking arrangement with the second surface  24  of the first food product portion  12 , thereby defining a first food product portion and second food product portion interface  25 . A second surface  28  of the second food product portion  14  is disposed opposite to the first surface  26  and serves as food portion-receiving surface that is configured for receiving the third food product portion  16 . 
     In the subject example embodiment, the first food product portion  12  is frozen independently of the second food product portion  14  and the third food product portion  16 . More specifically, in example embodiments wherein the food product  100  is a frozen soup product, such as frozen Ramen, the first food product portion  12  is soup broth that is disposed within the container base  50  and frozen, thereby establishing the first food product portion  12 , the container base, thereby serving as a mold. Once the first food product portion  12  (i.e. the soup broth) is disposed in the frozen state, the second food product portion  14  is disposed on the second, food product-receiving surface  24  of the first food product portion  12  and frozen, thereby establishing the first food product portion and second food product portion interface  25 . As in the previously described embodiment, in the subject example embodiment, the second food product portion  14  is a frozen noodle mass that is frozen to the top surface  24  of the frozen soup broth base. 
     In the subject example embodiment, the second food product portion  14  is configured such that the second food product portion  14  has a generally uniform or continuous thickness across the diameter of the second food product portion  14 . Accordingly, unlike the previously described food product  100  that is particularly suited for re-heating, via conduction, in the subject example embodiment, the second food product portion  14  does not include a cavity region  30  disposed within the central area of the second food product portion  14 . 
     With reference, in particular to  FIG. 9 , in the subject example embodiment, the third food product portion  16  is frozen separately to the first food product portion  12  and the second food product portion  14 , in a separate mold (not shown). In the subject example embodiment, the third food product portion  16  is a frozen layer that includes one or more frozen ingredients  16 ( 1 ) that are encased, or at least partially encased, within a second portion of frozen soup broth  16 ( 2 ). In some embodiments, for example, the second portion of frozen soup broth  16 ( 2 ) has a volume that is less than the volume of the portion of soup broth that forms the first food product portion  12 . Accordingly, rather than stacking or layering the one or more ingredients or toppings, that are commonly found in traditional Ramen, directly on the food product-receiving surface  28  defined by the second food product portion  14 , the one or more ingredients or toppings  16 ( 1 ) are disposed within a second portion of soup broth  16 ( 2 ), the second portion of soup broth  16 ( 2 ) and the one or more ingredients or toppings  16 ( 1 ) being frozen together such that the one or more ingredients or toppings  16 ( 1 ) are embedded or encased, or at least partially embedded or partially encased, within the second portion of soup broth  16 ( 2 ). Therefore, in the subject example embodiment, the third food product portion  16  is a composite layer that includes both individual frozen food products (or toppings or ingredients)  16 ( 1 ) and frozen soup broth  16 ( 2 ). Accordingly, in some embodiments, for example, the food product  100  is a frozen food product comprising a first food product portion  12 , a second food product portion  14  and a third food product portion  16 , wherein the first food product portion  12 , the second food product portion  14  and the third food product portion  16  are cooperatively configured such that the second food product portion  14  is disposed intermediate the first food product portion  12  and the third food product portion  16 , and the first food product portion  12  is a first portion of frozen soup broth  13 , the second food product portion  14  is a frozen noodle mass  15 ; and the third food product portion  16  includes a second portion of frozen soup broth  16 ( 2 ) and a plurality of frozen food items  16 ( 1 ) embedded within (or at least partially embedded within) the second portion of frozen soup broth  16 ( 2 ). 
     Once the one or more ingredients or toppings  16 ( 1 ) and second portion of soup broth  16 ( 2 ) and frozen together establishing the third food product portion  16 , the third food product portion  16  is removed from its corresponding mold and is disposed on top of the second food product portion  14 , within the container  50 , thereby establishing the second food product portion and third food product portion interface  27 . 
     Accordingly, in some embodiments, the second food product portion  14  is frozen to the second side  24  of the first food product portion  12  establishing the first food product portion and second food product portion interface  25  prior to the third food product portion  16  being frozen to the second surface  28  of the second food product portion  14  establishing the second food product portion and third food product portion interface  27 . Specifically, in the example embodiment of  FIGS. 7-10 , the second food product portion  14  and the third food product portion  16  are frozen independently of one another, prior to the layered structure of the food product  100  being established. Therefore, in some example embodiments, the first food product portion and the second food product portion interface  25  is established prior to the second food product portion and third food product portion interface  27  being established. In the example embodiment illustrated in  FIG. 9 , once the third food product portion  16  is disposed on the second food product portion  14 , the food product  100 , together with the container  50 , are sealed within outer packaging and suitable for storage within a freezer until the food product  100  is ready for use. 
     When the food product  100  according to the example embodiment of  FIGS. 7-10  is ready for use, the food product  100  with container  50  is removed from the outer packaging and the container  50 , with the food product  100  contained therein, is disposed within a microwave oven for re-heating. Unlike re-heating, via conduction on a stove-top, wherein in heat is transferred in one direction through the base of the product, microwave ovens use short, high-frequency waves that penetrate the food product  100  from all directions. The short, high-frequency waves agitate water molecules contained within the food product  100  to create friction, which transfers heat to the food product  100 . As the short, high-frequency waves from the microwave oven penetrate the frozen food product  100  from all directions, in the subject example embodiment, each of the first food product portion  12 , the second food product portion  14  and the third food product portion  16 , will begin warming at the same time. Due to the higher moisture content of the first food product portion  12  and the third food product portion  16  (which includes both solid foods and frozen soup broth), the first food product portion  14  and the third food product portion  16  may begin to warm faster than the second food product portion  14 . As the soup broth  13  that makes up the first food product portion  12  begins to thaw, the second food product portion  14  will begin to collapse into the thawing soup broth. Similarly, as the soup broth  16 ( 2 ) that forms part of the third food product portion  16  begins to thaw, the soup broth  16 ( 2 ) from the third food product portion  16  will melt over the top of the second food product portion  14  and further assist with the thawing of the second food product portion  14 . By having warming soup broth, or liquid, contact the second food product portion  14  from both the bottom or first  26  surface of the second food product portion  14 , i.e. at the interface  25  between the first food product portion and the second food product portion  14 , as well as from the top or second, food product-receiving surface  28  of the second food product portion  14 , i.e. at the interface  27  of the second food product portion  14  and the third food product portion  16 , the second food product portion  14  is subjected to a more even warming process which helps to prevent and/or mitigate against the potential for over-cooking or drying-out of the noodles  15  that form the second food product portion  14  prior to the second food product portion  14  becoming submerged within the thawed soup broth from both the first food product portion  12  and the third food product portion  16 , that has transitioned from the frozen state to the liquid state. 
     While the above-described example embodiment has been described in connection with a food product  100  that is disposed within a container  50  and is particularly suited for re-heating via a microwave oven, it will be understood that the above-described embodiment, may also be prepared as a standalone food product  100  that does not include a separate container  50  for storing and re-heating the frozen food product  100 . Therefore, in some embodiments, for example as shown in  FIG. 11 , the frozen food product  100  that is suitable for re-heating, via conduction, on a conventional stove-top or other suitable heat source once the frozen food product  100  is removed from an outer wrapping and placed within a suitable cookware component, includes: (i) a first food product portion  14  comprised of frozen soup broth, (ii) a second food product portion  14  comprised of a frozen noodle mass  15  having a generally, planar second or top surface  26 , and (iii) a third food product portion  16  comprised of a composite layer made up of a second portion  16 ( 2 ) of soup broth and one or more individual toppings or ingredients,  16 ( 1 ), that are encased or embedded, or at least partially encased or embedded, in the frozen second portion  16 ( 2 ) of soup broth  16 ( 2 ). 
     Re-heating of the frozen food product  100  illustrated in  FIG. 11 , is achieved in a similar manner as described in connection with the embodiment illustrated in  FIGS. 1-6 . More specifically, heat is conducted through the surface in contact with the first or base surface  21  of the first food product portion  12 . As the first food product portion  12  begins to melt and thaw, heat is transferred to the second food product portion  14  causing the second food product portion  14  to collapse into the thawing first food product portion  12 . As the second food product portion  14  begins to thaw, the second food product portion  14  transfers heat to the third food product portion  16 , causing the second portion of broth  16 ( 2 ) to begin to thaw and melt transferring heat to the encased or embedded ingredients or toppings  16 ( 1 ). The melting second portion of broth  16 ( 2 ) also causes soup broth to melt over the top surface  28  of the second food product portion  14  which may assist with ensuring more even cooking of the frozen noodle mass  15 . Ambient heat that circulates within the cookware component can also assist with causing the third food product portion  16  to thaw, melt. 
     A method of making the food product  100  according to example embodiments of the present disclosure will be described in further detail below with reference, in particular to  FIGS. 6A-6C  and  FIG. 10 . 
     As described above, in some embodiments, for example, the food product  100  is a frozen soup product such as frozen Ramen. In such example embodiments, the soup broth, which serves as the first food product portion  12 , is prepared according to any suitable method known in the art. In some embodiments, for example, the first food product portion  12  is soup broth that includes tare. In some embodiments, for example, the soup broth and tare are boiled together with additional vegetables, which the vegetables are then removed from the soup and tare mixture, after partial cooking, for use as toppings or food item ingredients for the finished soup product. In some embodiments, the soup broth is made in a batch that includes  24  individual servings of soup. However, it will be understood that the batches of soup broth can be made to include more than  24  individual servings or less than  24  servings, depending on the required number of servings of individual soup that are required. 
     Once the soup broth is prepared and has been cooled to about room temperature, a serving of soup broth is disposed in a mold  60 . The mold  60 , together with the serving of soup broth, is disposed in a freezer for freezing of the soup broth such that the soup broth is disposed in a frozen state, thereby forming the first food product portion  12 . In some embodiments, for example, the first food product portion  12 , is frozen to a temperature of at least −20 degrees Celsius. In some embodiments, for example, the first food product portion  12  is frozen to a temperature of at least −40 degrees Celsius. In some embodiments, for example, the first food product portion  12  is frozen to a temperature no colder than −60 degrees Celsius. 
     In some embodiments, for example, the freezing of the first food product potion  12  is for a period of at least 8 hours. 
     Once the first food product potion  12  is disposed in the frozen state, the mold  60  is removed from the freezer in order to receive at least the second food product portion  14 , before being returned to the freezer, as will be described in further detail below. 
     In order to form the second food product portion  14 , which is comprised of a frozen noodle mass  15 , the noodles are first disposed in boiling water and are boiled for only a portion of the total, predetermined cooking time for the particular type of noodle that is being prepared. In some embodiments, for example, the noodles are cooked for less than 50% of the total, predetermined cooking time for the particular noodle type. In some embodiments, for example, the noodles are cooked, between a minimum of greater than 1/7 th  of the total, predetermined cooking time for the particular noodle type to a maximum of no more than ½ of the total, predetermined cooking time for the particular noodle type. In some embodiments, for example, the noodles are cooked, between a minimum of at least ⅙ th  of the total, predetermined cooking time for the particular noodle type to a maximum of no greater than ⅕ th  of the total, predetermined cooking time for the particular noodle type. 
     Once the noodles have been partially cooked, via boiling, the noodles are removed from the boiling water and quenched in a cold water bath. In some embodiments, for example, the cold water bath is at a temperature between about a minimum of 6 degrees Celsius to a maximum of 15 degrees Celsius. In some embodiments, for example, the noodles are quenched in the cold water bath for a period of time such that the noodles achieve thermal equilibrium with the water bath. In some embodiments, for example, the noodles are quenched in the cold water bath for a period of at least 45 seconds to a maximum of 60 seconds. Quenching the partially cooked noodles within a cold water bath has been found to halt the cooking process to ensure that the noodles maintain a desired firmness for tolerating the freezing process, and to maintain the integrity of the noodles in the re-heated food product  100 . Quenching the partially cooked noodles within a cold water bath has also been found to remove any excess flour that may have remained on the surface of the noodles. Excess flour is often found on the surface of raw, uncooked noodles as excess flour has been found to maintain the quality of the uncooked, raw noodles while they are being stored and/or transported. The excess flour on the surface of the noodles helps to keep the noodles from sticking together and also helps to keep the noodles dry. Removal of any excess flour from the outer surface of the noodles, prior to serving, is important as any excess flour remaining on the outer surface of the noodle may contribute to the noodles having a sandy or gritty texture, which is considered undesirable in a finished Ramen product. 
     Once the quenching process is complete, the noodles are removed from the cold water bath using a strainer (or any other suitable means) and are allowed to dry. The drying process is with effect that excess moisture is removed from the partially cooked noodles. In some embodiments, for example, excess water is removed from the partially cooked noodles using a food spinner wherein centrifugal forces separate excess water from the noodles, thereby drying the noodles. Once the noodles have been dried, for example, in a food spinner, the noodles are tossed with oil. In some embodiments, for example, the oil used is selected from one of the following alternatives: pork back fat, chicken oil, yuzu oil, flavoured oil, chili oil or fish oil. In some embodiments, for example, the noodles are tossed with the oil, via hand-mixing. In some embodiments, for example, the noodles are hand-mixed with oil using a generally circular, folding motion bringing noodles from the bottom of the strainer (or any other suitable container) towards the top of the noodle mass until the noodles gain an all-over shiny, oily appearance. In example embodiments wherein a solid fat is used as the oil product (e.g. pork back fat), the noodles are mixed with the solid fat (e.g. pork back fat) until there are no lumps or clumps of solid fat (e.g. pork back fat) remaining amongst the noodles and the noodles have an all-over glossy or shiny appearance. 
     Once the noodles have been uniformly coated in the oil, the noodles are divided into portions that correspond to the portion of soup broth that has been frozen as the first food product portion  12  within the mold  60 . The mold  60  that contains the frozen first food product portion  12  is removed from the freezer and the corresponding serving of oil-coated, partially cooked noodles  15  are disposed on the second or food product-receiving surface  24  of the first food product portion  12 , the oil-coated noodles thereby forming the second food product portion  14 . Once the oil-coated, partially cooked noodles  15  are disposed on the food product-receiving surface  24  of the first food product portion  12 , the noodles  15  are arranged on the first food product portion  12  such that the cavity region  30  is formed within the central area of the mass of oil-coated, partially cooked noodles  15 . See for instance  FIG. 6A . As described above, in some embodiments, for example, the cavity region is formed by hand. In other embodiments, for example, the cavity region  30  is formed using a male mold portion that is lowered into the noodle mass creating the cavity region  30 . The male mold portion is then removed and the cavity region  30  is maintained as one or more of the toppings that form the third food product portion  16  are disposed within the cavity region  30 . Freezing of the second food product portion  14  together with the third food product portion  16  solidifies the cavity region  30  within the second food product portion  14 . 
     In some embodiments, for example, once the second food product portion  14  is disposed on the first food product portion  12  and the cavity region  30  is arranged within the second food product potion  14 , the third food product portion  16  is disposed on top of the second food product portion  14  within the mold  60  such that at least a portion of the third food product potion  16  is disposed within the cavity region  30 . In example embodiments wherein the third food product portion  16  includes a plurality of individual ingredients or toppings, such as meat and vegetables, for example, the individual ingredients are at least partially cooked prior to being positioned on the second food product portion  14 . When the third food product portion  16  includes meat, the meat is fully cooked to the required doneness, as is known in the art, prior to being positioned on top of the second food product portion  14 . In the case of vegetables, the vegetables are partially cooked and quenched in a cold bath prior to being positioned on top of the second food product portion. In some embodiments, for example, the vegetables are cooked in boiling water, or via any suitable means, for about 3-15 seconds of the total, predetermined cooking time prior to quenching and positioning on the second food product portion  14 . In some embodiments, for example, when the third food product portion  16  includes a plurality of individual ingredients or toppings, such as meat and vegetables, for example, the portion of the third food product portion  16  that is disposed within the cavity region  30  includes the at least the meat. See for instance  FIG. 6A . 
     Once the second and third food product portions  14 ,  16  are disposed within the mold  60  in their layered relationship, the mold  60  is returned to the freezer with effect that the second food product portion  14  and the third food product portion  16  become disposed in the frozen state  200 . In some embodiments, for example, the second food product portion  14  and the third food product portion  16  are frozen to a temperature of at least −20 degrees Celsius. In some embodiments, for example, the second food product portion  14  and the third food product portion  16  are frozen to a temperature of at least −40 degrees Celsius. 
     In some embodiments, for example, the second food product portion  14  and the third food product portion  16  are frozen to a temperature of at least −60 degrees Celsius. In some embodiments, for example, the freezing of the second and third food product portions  14 ,  16  is for a period of at least 8 hours. 
     Once the second food product portion  14  and the third food product portion  16  become disposed in the frozen state  200 , the mold  60  is removed from the freezer and the first food product portion  12 , the second food product portion  14  and the third food product portion  16  are removed from the mold  60  as a frozen unit, with effect that the frozen food product  100  is released from the mold  60 . See for instance,  FIG. 6B . Once the frozen food product  100  is removed from the mold  60 , the food product  100  is packaged in any suitable outer packaging or outer wrapping for storing and/or delivery to a customer. In some embodiments, for example, the food product  100  is vacuum packaged. Once the food product  100  is packaged in the outer wrapping or packaging, the food product  100  can be stored in a freezer until the food product  100  is ready for use. 
     As described above, in some embodiments, for example, first food product portion  12 , the second food product portion  14  and the third food product portion  16  are each frozen to a temperature of at least −60 degrees Celsius. In some embodiments, freezing of the soup broth, the noodles and the toppings to at least −60 degrees Celsius has been found to maintain the quality and freshness of the respective food product portions. More specifically, in the case of the soup broth  13 , freezing the soup broth  13  to at least −60 degrees Celsius has been found to freeze the soup broth  13  quickly such that the cellular structure within the soup broth  13  is retained. In the case of the noodles  15 , it has been found that freezing the noodles to a temperature of less than −20 degrees Celsius, such as at least −60 degrees Celsius, allows the noodles  15  to freeze quickly which prevents the partially cooked oil-coated noodles  15  from absorbing additional moisture, which can alter the overall texture of the noodles  15  upon re-heating. In particular, the absorption of additional liquid can cause the noodles  15  to stretch or have a softer, overcooked texture upon re-heating. In the case of the individual toppings, it has been found that freezing of the toppings to a temperature that is colder than −20 degrees Celsius, such as at least −60 degrees Celsius, maintains the quality of the individual toppings upon the re-heating of the product. In particular, in the case of meat toppings, the freezing process to a temperature that is colder than −20 degrees Celsius, such as at least −60 degrees Celsius, has been found to maintain the quality of meat as moisture is retained within the meat during the freezing process which results in meat that has a more enjoyable texture and that is not dried-out upon re-heating. 
     Referring now to  FIG. 6C , in some embodiments, for example, while the first food product portion  12  undergoes the freezing process, the first food product portion  12  freezes such that the composition of a bottom or first portion  12 (A) of the first food product portion  12  is different than an upper or second portion  12 (B) of the first food product portion  12 . More specifically, in example embodiments wherein the food product  100  is a Ramen product and the first food product portion  12  is soup broth, in some instances, the soup broth  13  freezes such that the bottom or first portion  12 (A) of the first food product portion  12  contains a higher concentration of salt while the upper or second portion  12 (B) of the first food product portion  12  has a lower salt concentration, relative to the bottom portion  12 (A) of the frozen first food product portion  12 . When the partially cooked noodles are disposed on the frozen first food product portion  12 , in some instances, localized melting of the first food product portion  12  can sometimes occur which may have a tendency to discolour and/or alter the texture of the noodles that are in direct contact with the first frozen food product  12 . In order to minimize or mitigate against any discoloration and potential adverse effects to the texture of the noodles that are in direct contact with the first food product portion  12  and, therefore, are more susceptible to absorption of additional moisture at the interface  25  between the partially-cooked, oil-coated noodles  15  and the frozen first food product portion  12 , in some embodiments, for example, prior to the noodles  15  being disposed on the frozen first food product portion  12  within the mold  60 , the first food product portion  12  is removed from the mold and inverted such that the first portion  12 (A) of the first food product portion  12  with the higher salt concentration is disposed at the top of the first food product portion  12 , with the second, lower salt concentration portion  12 (B) of the first food product portion  12  being disposed at the bottom of the mold  60 . Accordingly, in such example embodiments, the first portion  12 (A) of the first food product portion  12  that has the higher salt concentration defines the second, or food product-receiving surface  24  of the first food product portion  12 . Once the first food product portion  12  is inverted, the partially cooked noodles are disposed on the first food product portion  12  in contact with the higher salt concentration portion  12 (A) of the first food product portion  12 . The inverting of the frozen first food product portion  12  has been found to minimize the potential adverse effects of localized melting of the first food product portion  12  at the interface between the first food product portion  12  and the second food product portion  14 . 
     Once the first food product portion  12 , the second food product portion  14  and the third food product portion  16  are frozen together and removed from the mold, the food product  100  is vacuum packaged. Once the food product  100  is sealed within the outer packaging, the food product  100  can be stored in a suitable freezer unit until the product  100  is ready to be enjoyed. 
     With regards to the example embodiment illustrated in  FIGS. 7-10  that is particularly suited for re-heating in a microwave, the method of making the food product  100  is similar to the method described above with the differences being described in further detail below. 
     As shown in  FIG. 10 , in the subject example embodiment, the container  50  that houses the food product  100  and that is suitable for use in a microwave oven for re-heating of the food product  100  also serves as the mold  60  for making the frozen food product  100 . Accordingly, as described above, a serving of soup broth  13  is added to the container  50  and the container  50 , together with the serving of soup broth  13  is disposed in the freezer for freezing of the soup broth in accordance with the process steps described above in connection with  FIGS. 6A and 6B , for forming the frozen first food product portion  12 , as shown in  FIG. 10 . Once the soup broth  13  is frozen to the required temperature, thereby forming the first food product portion  12 , in some embodiments, for example, a corresponding serving of the partially-cooked, oil-coated noodles  15  are disposed directly on the food product-receiving surface  24  defined by the first food product portion  12 . In other embodiments, for example, once the soup broth  13  is frozen thereby forming the first food product portion  12 , the first food product portion  12  is removed from the container  50 , inverted, and returned to the container  50  prior to the serving of partially-cooked, oil-coated noodles  15  being disposed on the first food product portion  12  such that the first portion  12 (A) of the first food product portion  12  defines the food product-receiving surface  24  for receiving the serving of partially-cooked, oil-coated noodles  15 . 
     In the subject example embodiment, once the oil-coated partially cooked noodles  15  are disposed on the food product-receiving surface  24  defined by the first food product portion  12 , the container  50  is returned to the freezer where the oil-coated, partially-cooked noodles  15  are frozen to a temperature of less than −20 degrees Celsius, for example to a temperature of at least −60 degrees Celsius, for forming the second food product portion  14 . 
     In the subject example embodiment, the third food product portion  16  is a frozen layer that includes one or more frozen ingredients  16 ( 1 ) that are encased within a second portion of frozen soup broth  16 ( 2 ). The third food product portion  16  is formed separately from the first food product portion  12  and the second food product portion  14  in a separate mold (not shown). Accordingly, the soup broth  16 ( 2 ) and the plurality of individual food products  16 ( 1 ) are frozen together in a separate mold such that the plurality of individual food products  16 ( 1 ) become encased or embedded within frozen soup broth  16 ( 2 ). The soup broth and the plurality of individual food products are frozen under the same conditions as described in connection with the previous embodiments, and is frozen to a temperature of less than −20 degrees Celsius, for example to a temperature of at least −60 degrees Celsius, thereby forming the third food product portion  16 . In some embodiments, for example, the combined soup broth with the plurality of individual food products are frozen to a temperature of at least −60 degrees Celsius for at least a period of 8 hours. Once the frozen third food product portion  16  is formed, the third food product portion  16  is removed from the corresponding mold and is disposed on second, or food product-receiving surface  28  of the second food product portion  14  within the container  50 , the food product  100  is vacuum packaged in an outer wrapping and labelled accordingly and stored in a freezer until the food product  100  is ready for use. Accordingly, it will be understood that, in some embodiments, the second food product  14  is frozen and formed separately to the third food product portion  16 . With regard to the example embodiment illustrated in  FIG. 11 , it will be understood that the method of making the frozen food product  100  is the same except for that the first food portion  12  and the second food portion  14  are frozen in a mold  60 , rather than a microwaveable container, while the third food product portion  16  is frozen in a separate mold. Once the third food product portion  16  is frozen it is removed from the corresponding mold and disposed on top of the frozen second food product portion  14  within the mold  60 , with the mold being returned to the freezer such that the third food product portion  16  freezes to the second food product portion  14 , the food product  100  thereby forming a frozen unit. Once frozen as a unit, the food product  100  is removed from the corresponding mold  60  and wrapped in appropriate packaging. Once the wrapped in the appropriate packaging, the food f=product  100  can be stored in a freezer until such time that a user wishes to consume the product. 
     While various example embodiments of frozen food products and the methods of manufacturing the same have been described, it will be understood that certain adaptations and modifications of the described embodiments can be made. Therefore, the above discussed embodiments are considered to be illustrative and not restrictive.