CN1539321A - Instant noodles and mfg. method of same - Google Patents
Instant noodles and mfg. method of same Download PDFInfo
- Publication number
- CN1539321A CN1539321A CNA2004100370058A CN200410037005A CN1539321A CN 1539321 A CN1539321 A CN 1539321A CN A2004100370058 A CNA2004100370058 A CN A2004100370058A CN 200410037005 A CN200410037005 A CN 200410037005A CN 1539321 A CN1539321 A CN 1539321A
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- Prior art keywords
- face piece
- recess
- terrace
- instant noodles
- piece
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 title claims description 25
- 235000012149 noodles Nutrition 0.000 claims abstract description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- 238000009835 boiling Methods 0.000 claims description 46
- 238000004519 manufacturing process Methods 0.000 claims description 27
- 238000001035 drying Methods 0.000 claims description 20
- 235000011194 food seasoning agent Nutrition 0.000 claims description 20
- 238000012545 processing Methods 0.000 claims description 13
- 230000015572 biosynthetic process Effects 0.000 claims description 9
- 235000012054 meals Nutrition 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 4
- 210000002969 egg yolk Anatomy 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 18
- 238000003756 stirring Methods 0.000 description 11
- 238000010411 cooking Methods 0.000 description 10
- 238000011084 recovery Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 235000014347 soups Nutrition 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 5
- 239000003643 water by type Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 4
- 239000007844 bleaching agent Substances 0.000 description 3
- 238000009792 diffusion process Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 230000002787 reinforcement Effects 0.000 description 3
- 241001503991 Consolida Species 0.000 description 2
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 229940072033 potash Drugs 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Substances [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 235000015320 potassium carbonate Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 108020001775 protein parts Proteins 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 235000019830 sodium polyphosphate Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 240000001829 Catharanthus roseus Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- RKTYLMNFRDHKIL-UHFFFAOYSA-N copper;5,10,15,20-tetraphenylporphyrin-22,24-diide Chemical compound [Cu+2].C1=CC(C(=C2C=CC([N-]2)=C(C=2C=CC=CC=2)C=2C=CC(N=2)=C(C=2C=CC=CC=2)C2=CC=C3[N-]2)C=2C=CC=CC=2)=NC1=C3C1=CC=CC=C1 RKTYLMNFRDHKIL-UHFFFAOYSA-N 0.000 description 1
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- 230000005484 gravity Effects 0.000 description 1
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- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
- B65D85/816—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package into which liquid is added and the resulting preparation is retained, e.g. cups preloaded with powder or dehydrated food
Landscapes
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Noodles (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
To provide instant noodles capable of being cooked in such a manner that a raw egg is held on a central area of a top face of a lump of the noodles and then widely spread, especially capable of being cooked to such an extent that the albumen of the egg is changed into white, when the lump of the noodles is cooked and returned to noodles by putting the raw egg on the lump and then pouring hot water thereon. In the lump of the instant noodles, a hollow having an approximately arc-shaped or approximately triangular cross section whose deepest point corresponds to the central part of the top face of the lump of the noodles is formed so that the hollow has a wide opening part. Further, another hollow having a cross section whose deepest point is the central part of the top face of the lump of the noodles is formed in the lump of the noodles so that the hollow is stepwise inclined and has an arc-shaped or approximately triangular cross section in an area corresponding to the central part of the top surface of the lump.
Description
Technical field
The present invention relates to have on the instant noodles face piece instant noodles of the recess that can lay the raw egg opened (raw egg etc., below only abbreviate " raw egg " as) and the manufacture method of instant noodles series.
Background technology
Instant noodles are a kind of very convenient, cheap and can be at the good food of indoor long preservation.And more delicious or in order to improve nutrient balance in order to make instant noodles, there have the people that raw egg is put into instant noodles to be edible together.Yet, cook in case raw egg is placed on the instant noodles face piece of existing (selling on the market), can't make raw egg be formed on the face piece state of diffusion widely, sometimes raw egg can come off from the face piece.
Therefore, consider on the face piece of instant noodles, to be provided with recess to lay raw egg at this and cook and to have meal.
On the other hand, as the technology that on the face piece of instant noodles, forms recess or cavity, have known as described several technology such as patent documentations 1,2,3.Yet, these prior arts and not all be the technology that in culinary art, when edible raw egg is placed on the face piece, but be the technology that purpose designs in circulation and preservation process, to make the face piece keep batching and soup juice, therefore a lot of problems are arranged when being used to lay raw egg.
That is to say, cook (have and adopt the culinary art of filling boiling water, microwave cooking and hot plate method such as culinary art) in case on the face piece of instant noodles, lay raw egg, under the situation of the existing general face piece that does not have recess on the face piece, certainly not the recess of dark shape at the described such central portion of above-mentioned prior art, raw egg will or come off from the misalignment of face piece, and albumen can not spread all over monoblock face piece but concentrate on a position, can not obtain the food of aesthetic property.Also have, cook under the situation that makes the instant noodles that its recovery eats at the filling boiling water, the culinary art that utilizes boiling water to carry out can not fully be carried out, and making albumen itself all be half-mature shape ground, to become white be very difficult, in addition, also can produce egg just below the noodles problem that is difficult to restore.
Patent documentation 1: the real public clear 50-10478 communique of Japan
Patent documentation 2: Japan opens clear 50-119674 communique in fact
Patent documentation 3: Japan opens clear 50-46782 communique in fact
Summary of the invention
It is that the prior art of purpose is different that the present invention and as described above so that face piece keep batching and soup juice, the middle section and the diffusion that cook to lay raw egg (egg) on the face piece that is provided at instant noodles, egg are placed in the face piece when eating are come and adeciduate instant noodles, and provide and do not stay on the face piece with coming off, particularly can add under the situation of boiling water be concentrated the carrying out in position of purpose, but and be problem with the instant noodles that opposite and egg are evenly cooked together to utilize boiling water culinary art (sex change of albumen).That is to say, though with provide lay raw egg cook, edible, also can obtain attractive in appearance and delicious instant noodles is problem.
The present invention invents for the problem that solves above announcement, its main points are, instant noodles is characterized in that, in the face piece of instant noodles, the face piece be provided with on the terrace formation from this face piece towards being circular-arc with face piece central portion for the section of the darkest shape towards the face piece towards the terrace central portion near the edge part of terrace or being roughly the recess of triangle.Making the face piece like this is circular-arc or is roughly the instant noodles piece of the recess of triangle towards the darkest section shape of the central portion of terrace, and this recess porous raw egg is put into the recess of usefulness, then can when being placed in this recess, raw egg make egg be disposed at middle section, even when culinary art, the egg of laying also still remains in middle section and does not come off.In addition, also adopt the structure that makes near the peristome broad that begins the edge part of this recess from the face piece towards terrace, the shape that raw egg is spread apart on the face piece so that the face piece while attractive in appearance can prevent to be positioned at egg under noodles when culinary art, can not finely restore.Particularly the boiling water filling is being restored on the face piece under the situation of culinary art, can the uneven situation of culinary art take place in the time of therefore can preventing egg cooking not watering the concentrated boiling water that waters of protein part that boiling water does not bleach as yet.
Also have, superincumbent part when what is called of the present invention " the face piece is towards terrace " is meant culinary art is the wideest face of face piece or its reverse side.So-called " face that the face piece is the wideest ", under the situation of the cylindrical and truncated cone-shaped face piece of (highly high) cylindrical at for example thin thickness (highly low), that thickness is thick, refer to rounded upper surface or lower surface, under the situation of the cuboid of lunch box shape, refer to the suitable face of capping or bottom surface with lunch box.Also have, so-called among the present invention " the face piece is near the edge part of terrace ", though also relevant with the size of face piece, be meant till the inboard from about about tens mm of the edge part towards terrace of face piece.And at the face piece towards the edge part of terrace and the shape between the peristome end not simultaneously, the part of the end of peristome is as long as till the inboard of the edge part from the face piece towards terrace to about about tens mm.
Again, the present invention makes for the problem that solves above announcement, its main points are, the invention is characterized in, in the face piece of instant noodles, the face piece on terrace, from this face piece towards near the edge part of terrace to the face piece towards the terrace central portion, formation face piece central portion is the darkest recess, and described recess is the ladder inclination, and the face piece is circular-arc or the general triangular shape towards the section of the middle body (last ladder) of terrace.Employing face piece central portion is the darkest shape like this, and stepped inclination, and face piece central portion to have section be circular-arc or the instant noodles piece of the recess of general triangular shape, and this recess is positioned over the wherein recess of usefulness as the strip off raw egg, can when being placed in this recess, raw egg make egg be placed in middle section, even and when culinary art, the egg of laying also still is in middle section and does not come off.In addition, adopt the structure of this recess, can make raw egg on the face piece, be the shape of expansion near begin the edge part from the face piece towards terrace peristome broad, not only attractive in appearance and also can avoid being positioned at egg under noodles when culinary art, be difficult to restore.Particularly the boiling water filling is being restored on the face piece under the situation of culinary art, can prevent that therefore egg from the uneven situation generation of culinary art taking place when culinary art not watering the concentrated boiling water that waters of protein part that boiling water does not bleach as yet.Also have,, more can eliminate the part of the extreme attenuation of thickness of face piece, can prevent during fabrication that therefore fried situation such as inhomogeneous from taking place if adopt the instant noodles of the recess that stepped inclination is arranged.
And, among the present invention so-called " ladder inclination " be meant and (also the comprising vertical) angle that changes that has the angle of inclination for example refer to that each angle tilts successively.Again, so-called " ladder inclination, and face piece to be section towards the middle body of terrace be circular-arc or the general triangular shape " for example is meant Buchner funnel (Buchner filter) shape etc.
Again, instant noodles of the present invention preferably the thickness of thin part of face piece be the face piece towards more than 50% of longest distance between terrace and its opposing face.Therefore can eliminate the part of the extreme attenuation of thickness of face piece so especially, can prevent during fabrication that fried situation such as inhomogeneous from taking place.
And the recess towards terrace that instant noodles of the present invention preferably are formed at described piece forms on the face of the low density side of noodles.By on the face of the low density side of noodles, forming recess, compare with the situation that on the face of the high side of noodles density, forms recess, can make egg under noodles absorb water easily and scatter.
Again, preferably the volume of recess is to be 20～50ml under the situation of face piece of 1 meal usefulness at instant noodles piece.Also have, preferably concave depth is for being 7～13mm in the bosom of recess central portion from the position of the eminence of the peristome end of recess.The volume of recess less than the situation of 20ml under or under the situation of the degree of depth less than 7mm, raw egg (under the situation that 1 egg strip off is laid) might come off from the face piece, surpass under the situation of 50ml or the degree of depth surpasses under the situation of 13mm at volume, be difficult to make monoblock face block balance drying, and when the filling boiling water was cooked, the noodles that reach face block edge portion sometimes under the egg were not easy suction.Desirable especially recess volume is 20～35ml, and the desirable especially degree of depth is 8～10mm.
In addition,, just can save the trouble of on the face piece, adding in addition soup, and need not to stir soup again and smash raw egg to pieces if these instant noodles of the present invention are seasoning frying surfaces, can be only edible by the once-through operation culinary art.
Again, the manufacture method of instant noodles series of the present invention, be that a kind of noodles that comprise the αization processing are dropped into the manufacture method that support (retainer) makes the instant noodles series of its dry drying process, preferably this support is at least one side in bottom and cap, it is circular shape or general triangular shape that its central portion has to the most outstanding section in support inside, or being ladder inclination and central portion, to have section be circular-arc or the structure of the protuberance of general triangular shape.
The support of the such shape by usefulness carries out drying to be handled, can be near the face piece of instant noodles forms edge part from the face piece towards terrace on the terrace to the face piece towards the terrace central portion, be circular-arc for the section of the darkest shape or the recess of general triangular shape or the section that is ladder inclination and middle body are recess circular-arc or the general triangular shape with face piece central portion.
Also have, the manufacture method of instant noodles series of the present invention, preferably described support are for having the structure of protuberance, in the described drying process on either party of bottom or cap, make the protuberance of described support be positioned at vertical direction downside ground, support is put into oil carry out fried processing.
Like this, the downside ground of the vertical direction when being positioned at fried handle by the protuberance that makes support carries out fried processing, instant fried of formation recess on the terrace that can make at the face piece of the low density side of noodles.
Also have, the manufacture method of instant noodles series of the present invention, preferably described support either party in bottom or cap has protuberance, in described drying process, make the protuberance of described support be positioned at vertical direction upside ground and support is put into dry storehouse carry out hot-air seasoning, freeze drying or utilize the cold air distribution drying.
Like this, the protuberance that utilization makes support is positioned at the drying process of the upside of vertical direction in hot-air seasoning, freeze drying or when utilizing the oven dry of cold air distribution drying to handle, can make the non-frying surface of fast food that forms recess on the terrace at the face piece of the low density side of noodles.
The invention effect
Adopt the present invention, near forming on the terrace the edge part from the face piece towards terrace to the face piece of the face piece of instant noodles towards the terrace central portion, is recess circular-arc or the general triangular shape with face piece central portion for the darkest section shape, therefore when culinary art is edible, raw egg is not beaten raw egg at this recess with not coming off.Like this, because to have recess be that central portion is the darkest, the structure that peristome is wide and shallow can be placed in the yolk of the raw egg laid the face piece and come from this expansion towards the substantial middle and the albumen of terrace, forms state attractive in appearance.
Again, come, under the situation of the method culinary art that utilizes the filling boiling water, can only the albumen of raw egg be bleached, also can concentrate the culinary art of watering boiling water the part that does not bleach by the filling boiling water because raw egg is expanded on the face piece.Again can be positioned at raw egg under face adverse effect of being subjected in suction be limited to minimum degree, and instant noodles restored easily and spread out.
Again, under with the situation of instant noodles of the present invention as the face of the culinary art of cooking, can make the effect of the egg performance lid that diffusion is come on the face piece, even do not stir culinary art, also cook on the opposite equably.Also have, when after culinary art, being contained in the face of the culinary art of cooking in the jorum, because the albumen of heat denatured and noodles are combined a little, so can be mounted to cleverly in the jorum to keep attractive in appearance in that egg is remained under the state on the noodles.
The present invention is best suited for the situation of restoring the seasoning frying surface that is the edible type by the filling boiling water.This be because, except effect as described above, by noodles are carried out seasoning, need not before edible, to add the soup in the other interpolation pouch and stir, therefore, even when edible, also egg can be remained on the middle section of face piece, and can keep attractive in appearance and can when liking, yolk be broken into pieces edible.
Description of drawings
Fig. 1 is the approximate three-dimensional map of the face piece of example of the present invention.
Fig. 2 is the approximate three-dimensional map of the face piece of another example of the present invention.
Fig. 3 is the approximate three-dimensional map of the face piece of another example of the present invention.
Fig. 4 is the profile along the A-A face of Fig. 3.
Fig. 5 is the approximate three-dimensional map of the face piece of another example of the present invention.
Fig. 6 is the profile along the B-B face of Fig. 5.
Fig. 7 is the approximate three-dimensional map of the face piece of another example of the present invention.
Fig. 8 is the profile along the C-C face of Fig. 7.
Fig. 9 is the fried profile with support that the face piece of manufacturing example of the present invention is used.
Figure 10 is the fried profile with support that the face piece of manufacturing comparative example is used.
Symbol description
1,11,21 pieces
2,12,22 pieces are towards terrace
3,13,23 recesses
4,14,24 back sides
The specific embodiment
Below further the present invention will be described in detail.
Face of the present invention is instant noodles, also can be in frying surface, the non-frying surface (hot-air seasoning face, the dry face that utilizes the microwave irradiation oven dry, freeze drying face, low temperature drying instant noodles etc.) any one.And its manufacture method can utilize various easily manufactured usual methods to make.
One of shape of of the present invention piece is, having the wide and central part of peristome is the shape of the recess of circular arc or general triangular shape for the darkest section, specifically, the recess that preferably has the bottom shape of mortar as Fig. 1, Fig. 2 or ceramic very big bowl.
Again, two of the shape of of the present invention piece, be to have the wide and central part of peristome to be the ladder inclination for the darkest, and has the shape that section is the recess of circular arc or general triangular shape towards the middle body of terrace at the face piece, specifically, the recess that preferably has shape as Fig. 3～Fig. 8.
Fig. 3 is the stereogram of an example of instant noodles of the present invention, and Fig. 4 is the profile along the A-A face of Fig. 3.
In face piece 1, form on the terrace 2 from leaving the place 3b of place towards the face piece towards the terrace central portion of the inboard of face piece towards about the edge part 10mm～20mm of terrace at the face piece, with the place 3b of face piece central portion the recess 3 of the darkest shape.
The shape of recess 3 is that the face piece is the darkest towards the central point 3b of terrace, be 2 grades of ladders simultaneously and tilt, and the middle body towards terrace of face piece (last ladder) is the general triangular shape for section.And recess 3 acutely tilts at a certain angle from peristome end 3c to angle 3a, and, steadily tilt at a certain angle from the central point 3b of angle 3a to the face piece towards terrace.
Again, Fig. 5 is the stereogram of another example of instant noodles of the present invention, and Fig. 6 is the profile along the B-B face of Fig. 5.
In face piece 11, near the face piece forms edge part from the face piece towards terrace on the terrace 12, be the recess 13 of the darkest shape towards the terrace central portion towards the central portion of terrace with the face piece to the face piece.
Recess 13 shapes be the face piece towards the darkest shape of the central portion of terrace, simultaneously, be 2 grades of stepped inclinations, and be that section is circular-arc at the middle body towards terrace (last ladder) of face piece.Also have, recess 13 acutely tilts at a certain angle from the peristome end to angle 13a, and, begin till face piece central portion up, to be section circular arc from angle 13a.
Again, Fig. 7 is the stereogram of the another one example of instant noodles of the present invention, and Fig. 8 is the profile along the C-C face of Fig. 7.
In face piece 21,, be the recess 23 of the darkest shape with face piece central portion point 23b near forming on the terrace 22 the edge part from the face piece towards terrace to the face piece of face piece towards terrace central point 23b.
Again, it seems from the top that the face piece is a quadrangle towards terrace 22, peristome end 23c is circular.Therefore, though peristome end 23c in the inboard of face piece towards about the edge part 10mm～20mm of terrace some, be positioned near the part on the diagonal of terrace 22 of tetragonal piece the specific surface piece towards near the terrace edge part more in the inner part.
The shape of recess 23 is that the face piece is the darkest towards the central point 23b of terrace, is 2 grades of ladders simultaneously, and is that section is a general triangular at the middle body towards terrace (last ladder) of face piece.Also have, recess 23 begins to be vertical decline till the 23a of angle from peristome end 23c, and the central point 23b that begins to the face piece towards terrace from angle 23a steadily tilts at a certain angle.
Adopt the instant noodles make the recess with ladder inclination like this, therefore thickness part as thin as a wafer that can more abundant elimination face piece can prevent during fabrication that fried situation such as inhomogeneous from taking place.
Again, shape (profile) as face piece integral body, if the shape of the jorum of placed side piece during according to utilization filling boiling water and microwave oven cooking, the shape of pot when perhaps hotting plate culinary art, do not form recess, preferably get (highly lower) substantial cylindrical of thinner thickness, but can be again the rectangular shape of circular cone shape or lunch box shape.
Settle raw egg for the recess on the face piece, recess needs the volume that raw egg is escaped, and in addition, when utilizing the culinary art of filling boiling water, the peristome of recess is preferably wideer to cook fully as far as possible.Particularly when the culinary art of filling boiling water, if the more narrow and deep degree of the peristome of recess is darker, generation is positioned at the not enough situation of noodles suction under the raw egg, by peristome is relaxed recess put shallow, can improve egg under the culinary art degree of egg of suction situation of noodles.Therefore, comparatively ideally be, make section be circular arc or general triangular or be the ladder inclination and at the face piece be towards the terrace middle body section circular arc or general triangular recess peristome the face piece towards roughly whole (if whole of terrace, the end of peristome will be easy to produce breach owing to the reason of being impacted, therefore preferably form the end of peristome in the inboard from about a few mm～20mm of face piece outer shroud edge part, here comprise such situation in said " roughly whole face ") go up to form, it would be desirable to have as the face piece of Fig. 1～8 face piece towards the recess of the more shallow peristome broad of the degree of depth of the central portion of terrace.And, specifically, (weight of the face of goods is about 70～150g) lays under the situation of 1 raw egg (egg of strip off) when the face piece is the face piece of 1 meal usefulness, the volume of recess is at 20～50ml, preferably about 20～35ml, the degree of depth towards the deepest part of terrace central portion of face piece is 7～13mm, preferably about 8～10mm.
Also can on this two sides of face of face piece opposite side with it (opposition side), form recess as required towards terrace again.If so, can not distinguish opposite, ground piece up and down handles.Yet if form recess at upper and lower surface, with attenuation, in this case, the opposite piece carries out the evenly fried or dry very difficulty that may become to the face piece towards the thickness of terrace middle body.
Secondly, the manufacture method of instant noodles of the present invention can be made according to common instant noodles manufacture method, and aforesaid recess is easy to make in this manufacturing process.For example under the situation of frying surface, make and make upper surface (cap) or the lower surface (bottom) that the noodles of αization processing is carried out the support of fried processing, or sometimes make upper surface and lower surface side-prominent dome shape, taper shape, triangle taper or be the ladder inclination and have the structure (cross-section illustration of the support of dome shape example is in Fig. 9) of shape etc. that section is the protuberance of circular arc or general triangular in support at middle body.In case pour noodles into the support of such structure and fried in oil, fried fashion has the noodles of flexibility by fried processing, oven dry back fixed in shape, is formed on the block-shaped instant noodles of face of the protuberance depression of support.
The situation of non-frying surface is also identical with frying surface, employing makes on the upper surface or lower surface of the support that holds the face when being in drying process, perhaps on both of upper surface and lower surface, have dome shape side-prominent in support, taper shape, triangular pyramidal or be the ladder inclination and have the structure of shape etc. that section is the protuberance of circular arc or general triangular, put it into and carry out drying in the dry storehouse at middle body.But, as drying means, adopting the hot-air seasoning processing or utilizing under the dry situation about handling of cold air distribution, because noodles are dried for a long time having under the flexibility state, therefore can for example it be in these drying processes, and in drying process, make member opposite piece push the formation recess with protuberance as described above to support.
And, except as mentioned above in the common manufacturing process of instant noodles (in the drying process) form the method for recess, the instant noodles that also can not form recess when making make its formation recess with other operation.For example do not form the instant noodles face piece of recess when making, can adopt method such as steamed to make it softeningly give the noodles flexibility, the mould that is used to form recess under this state pushes the formation recess to carry out drying then and produces the face piece with recess.
And, when plan is adopted the few close as far as possible structure in the space of noodles to having the face that is formed at the recess on the face piece, if adopt the face under the situation of frying surface, make in oil groove as a side of upper surface, and at the face that makes under the situation of non-frying surface in dry storehouse as the support of a side of lower surface, outstanding to the inside respectively structure, then the density of the noodles of a side of this part contact will increase, and the face piece has the one side of recess will become the few one side in space.This is that situation at frying surface cooks noodle to dry out in grease and floats, therefore the noodles density of upper surface one side of support increases, and under the situation of non-frying surface, because the cause that the effect of gravity causes the noodles density of lower surface one side of support to increase.Yet, laying under the situation of raw egg on the face piece, if raw egg under noodles density big, the suction of this part noodle just has very difficult tendency, therefore preferably forms recess in the low density side of noodles.
Of the present invention piece under the situation of boiling water with regard to edible seasoning frying surface that be used to annotate, only needs annotate boiling water the recess that raw egg is placed in the face piece after and need not the operation to stir to Tonga, is edible through once-through operation, so the most suitable.But,, also have, even be that non-frying surface also can be suitable for even soup is added on the face of the mode in the pouch in addition.In addition, even under the situation of the method that does not adopt the filling boiling water, even for example also can be suitable for hotting plate under the situation of culinary art or utilize under the situation of microwave oven cooking, if under the sort of situation, in cooking process, do not carry out stirring operation yet, the egg that then is placed on the recess just can not come off, and expansion thereby outward appearance are good on the face piece.
Again, materials such as batching as the recess that is placed in of the present invention piece, adopt raw egg the most effective as mentioned above, but as raw egg duck's egg etc. except egg, the non-solid-state material with flowability also is suitable, for example, also can be with Chinese yam in the noodle prepared from buckwheat that waters Succus Rhizoma Dioscoreae and the juice that waters halogen.
Embodiment
Followingly the present invention is specifically described, but the present invention only is defined in the explanation of having done according to these experimental examples, embodiment according to experimental example, embodiment.
Production Example 1
Potash=2: 1), the 340ml mixed solution of 1g sodium polyphosphate adds wherein, with mixer mixings stir about formation in 15 minutes dough in the 950g wheat flour, admix 50g starch, and will dissolve 8g salt, 4g salsoda water (sodium carbonate:.It is drawn into wears and to roll into 0.7mm with calender thick, be cut into noodles with 20 bugle swords, steamed about 2 minutes with the equipment of steaming, in 1000ml water, soaked 5 seconds in the baste of dissolving 100g salt, 50g sodium glutamate, 150ml soy sauce then, then cut off one by one by per 1 meal share 135g.
The noodles that cut off are filled in the fried support of following comparative example 1 and embodiment 1, and about 2 minutes halfs carry out fried processing in the palm oil that the state input that each fried support of these noodles of filling (1 meal share 135g) is made progress with support upper surface (cap) is 150 ℃.With the face piece of fried mistake after fried immediately with the cold wind cooling, comparative example 1 adopts the seasoning frying surface piece that does not have recess, it is the seasoning frying surface piece of the recess of 8mm that embodiment 1 adopts that to have section be circular arc and face piece towards the degree of depth of terrace central portion.The weight of finished product face all approximately is 90g.
The fried support (not having recess) of comparative example 1: the internal diameter that is upper surface (cap) is that the internal diameter of 112mm, lower surface (bottom) is 110mm, highly is to be roughly columnar fried support by 30mm.
The fried support (basic model) of embodiment 1: the internal diameter that is upper surface (cap) be the internal diameter of 112mm, lower surface (bottom) be 110mm, highly for 33mm, lower surface (bottom) has the protuberance that the volume that makes face piece upper recess is the section circular arc of 27ml, and (end diameter of protuberance is 85mm, the R of section circular arc shaped portion is that the degree of depth of 150mm (still, making near the R in peristome end of recess obtain reinforcement), central portion is 8mm) (with reference to figure 9).
Also have, among the present invention, so-called internal diameter is meant the diameter of inside part, and so-called R is meant the radius of curvature of circular arc shaped portion.
Experimental example 1
Each frying surface piece of the comparative example 1 made in the described Production Example 1, embodiment 1 is put into the big china bowl of diameter 18cm (the frying surface piece of embodiment 1 is with facing up that recess is arranged), towards terrace central authorities, the frying surface piece of embodiment 1 is placed the raw egg of opening in recess central authorities (the face piece is towards the central authorities of terrace) with raw egg (egg the is of a size of L) strip off of 8～9 ℃ of temperature, the about 55g of the weight of shelling and the face piece of frying surface piece that is placed in comparative example 1.With kettle with the boiling water of boiling aim at each face piece above egg around injecting boiling water 400ml, add upper cover culinary art (placement) 3 minutes.
Under the situation of the frying surface of comparative example 1, the face piece has inclination slightly, and just landing from the face piece of raw egg even level is put, if carefully be not careful when watering boiling water, will have suitable probability to come off from the middle section of face piece.Though raw egg is placed on the face piece and can slowly annotate boiling water to it the time, albumen is roughly bleached becomes curdled appearance under situation seldom, when the face piece came off, it is not too white that albumen will become at egg, and it is ugly that outward appearance seems.In contrast to this, under the situation of the frying surface of embodiment 1, as long as note slowly watering boiling water, need not as the situation of the frying surface of comparative example 1 carefulness and be careful, egg can be placed in the central authorities of face piece.And the albumen of egg is roughly curdled appearance, can realize that with outward appearance, taste all be well the culinary art of purpose.
Experimental example 2
The comparative example of making in the above-mentioned Production Example 11, each frying surface piece of embodiment 1 are put into the pot that the diameter of adorning the 420ml boiling water is 16cm, with temperature be about 9 ℃, approximately shell weight 55g raw egg (egg is of a size of L) strip off and be placed in the central portion towards terrace of these face pieces soon, do not hot plate culinary art 1 minute with not stirring then.The situation of the frying surface of comparative example 1 is be difficult to make egg remaining on the face piece, but the situation of the frying surface of embodiment 1 to be that egg remains on middle section.Though the face that will cook like this after culinary art is contained to go in the jorum from pot, can egg be remained on contain in the jorum under the state of face piece middle section and can obtain good surface appearance under the situation of the frying surface piece of embodiment 1.This be considered to since a little less than the albumen that solidifies because of thermal denaturation and the face piece combination make egg become as a whole with the face piece.
Again, under the situation of using pot to cook, the frying surface of embodiment 1 presents raw egg and expand the state that comes on the face piece, therefore egg is being brought into play the effect of lid, can not cook equably even in cooking process, do not stir, but in the frying surface of comparative example 1, under the situation that egg falls from the face piece in cooking process yet, can't play the effect of lid, can't evenly not cook if just do not stir.Here, in case stir on the opposite, the outward appearance after the culinary art is with regard to variation.
Experimental example 3
The fried support of alternate embodiment 1, the fried support of the embodiment 2,3 below making except fried support difference, is all operated with all above-mentioned Production Examples 1 equally, obtains the seasoning frying surface piece of embodiment 2 and embodiment 3.
The fried support of embodiment 2 (shallow shape): the internal diameter that is upper surface (cap) be the internal diameter of 112mm, lower surface (bottom) be 110mm, highly for 32mm, having the volume that makes face piece upper recess at lower surface (bottom) is that the section of 17ml is that the protuberance (end diameter of protuberance is 86mm, and the R of section circular arc shaped portion is that the degree of depth of 135mm, central portion is 6.5mm) of circular arc is in lower surface (bottom).
The fried support of embodiment 3 (dark shape): the internal diameter that is upper surface (cap) is that the internal diameter of 112mm, lower surface (bottom) is 109mm, highly is 34mm, having the volume that makes face piece upper recess at lower surface (bottom) is that the section of 67ml is the protuberance (end diameter of protuberance is 109mm (the peristome end of recess is in the shape of face piece side (the face piece is towards the terrace edge part)), and the R of section circular arc shaped portion is that the degree of depth of 113mm, central portion is 14mm) of circular arc.
The seasoning frying surface piece that obtains is adopted the same method of frying surface with experimental example 1, above raw egg, begin the cast culinary art with boiling water, its result shows, in the frying surface of embodiment 2, yolk is placed in the substantial middle of face piece, but can see that the part of albumen falls down from the face piece, compare with the performance of the frying surface of embodiment 1, it is poor slightly that aesthetic property seems, simultaneously, some is insufficient a little in the sex change of the albumen of the part that drops from the face piece.Consider thus as the volume of laying the recess under the situation of raw egg that above more satisfactory about 20ml concave depth is better more than about 7mm.
On the other hand, under the situation of the frying surface of embodiment 3, the comparing of the frying surface of performance and embodiment 1, the situation of scattering of the noodles under the egg, suction situation seem poor slightly.In addition as can be seen, in case the central portion of recess becomes deeply, albumen will not too spread, and because of sink the slightly tendency of the oriented come-up of face block edge portion of the cause face piece central portion of the weight of egg, so the suction of face block edge portion is slightly inadequate behind the filling boiling water.In addition, the peristome end of recess is easy to break into pieces, must worry that the face piece is cracked in transportation.Owing to these reasons, the volume of recess is below about 50ml, and concave depth is considered to comparatively desirable below about 13mm.
Experimental example 4 has the discussion of the degree of depth of the central portion of the noodles density of one side of recess and recess
The fried support of alternate embodiment 1, make the fried support of following embodiment 4,5, except using this fried support, all with above-mentioned Production Example 1 (and, fried processing is carried out making under the upper surface of fried support (cap) situation up) same operation, obtain the seasoning frying surface piece of embodiment 4,5.
The fried support (cap is tab-like) of embodiment 4: the internal diameter that is upper surface (cap) be the internal diameter of 112mm, lower surface (bottom) be 109mm, highly for 32mm, (end diameter of protuberance is 85mm to have the protuberance that the volume that makes face piece upper recess is the section circular arc of 27ml at upper surface (cap), the R of section circular arc shaped portion is that the degree of depth of 150mm (still, making near the R in peristome end of recess obtain reinforcement), central portion is 8mm).
The fried support of embodiment 5 (slightly dark shape): the internal diameter that is upper surface (cap) is that the internal diameter of 112mm, lower surface (bottom) is 109mm, highly is 33mm, it is that the section of 33.7ml is the protuberance (end diameter of protuberance is 81mm, and the R of section circular arc shaped portion is that the degree of depth of 140mm, central portion is 10.0mm) of circular arc that lower surface (bottom) has the volume that makes face piece upper recess.
Carry out following evaluation with the frying surface piece of the embodiment 4,5 that obtains and the frying surface piece of embodiment 1, and the result is presented in the table 1.
(1) the face piece all correctly laid of albumen, yolk
The raw egg (egg is of a size of L) of the about 55g of weight that shells of 1 strip off in advance same being got the refrigeration of egg day is put into the hemispherical container of diameter 6cm, making the distance till this container following shows the face that recess is arranged of face piece is 16cm (being number cm during the common raw egg of strip off), with face piece horizontal positioned, raw egg is fallen from this container, fall into the recess central authorities of the face piece under the container.Experiment is carried out respectively 10 times.At this moment, statistics yolk and albumen are all dropping on the face piece and the number of times of beautiful expansion.
And this experiment is the experiment of carrying out under this very strict condition falling from height 16cm.
(2) culinary art situation
The face piece is put into the big china bowl of diameter 18cm, with raw egg (egg the is of a size of L) strip off of 8～9 ℃ of temperature, the about 55g of the weight of shelling and the recess central authorities (the face piece is towards the central authorities of terrace) that are placed in.With kettle with the boiling water of boiling to this face piece above egg around watering boiling water 400ml, add loam cake and place 3 minutes (culinary art).At this moment outward appearance is estimated.
Zero: egg face piece middle section expansion come and outward appearance good
*: the situation that the part of albumen comes off from the face piece when having culinary art
(3) recovery situation
The face piece is put into the big china bowl of diameter 18cm, raw egg (egg the is of a size of L) strip off of 8～9 ℃ of temperature, the about 55g of the weight of shelling is placed on recess central authorities (the face piece is towards the central authorities of terrace).With kettle with the boiling water opposite piece of boiling above egg around cast boiling water 400ml, add a cover culinary art (placement) 3 minutes.Edible these noodles in placement back are also estimated.
◎: the recovery situation of noodles and the situation of scattering are good especially
Zero: the recovery situation of noodles and scatter all right
△: the recovery situation of the noodles under the egg and the situation of scattering are poor
*: the recovery situation of the noodles of All Ranges and the situation of scattering are all poor
Table 1
| | | Embodiment 5 | ||
| The degree of depth of recess central portion (mm) | ????8 | ????8 | ????10 | |
| The volume of recess (ml) | ????27 | ????27 | ????33.7 | |
| The shape of recess | Section is circular-arc | Section is circular-arc | Section is circular-arc | |
| Noodles density with face of recess | Low | High | Low | |
| The thickness of the part that the face piece is the thinnest/face piece is towards the ultimate range between terrace and its reverse side | ????25/33 | ????24/32 | ????23/33 | |
| Estimate | The situation that albumen, yolk are all correctly placed | ????3/10 | ????3/10 | ????6/10 |
| The culinary art situation | ????○ | ????○ | ????○ | |
| The recovery situation | ????◎ | ????△ | ????○ | |
When making the evaluation of " albumen and yolk are all correctly laid ", under any circumstance all there is not yolk to take place from the situation that the face piece comes off.But under the situation of the frying surface piece of embodiment 1,4, the situation that the part of albumen falls is 7, is 4 under the situation of the frying surface of embodiment 5, and remaining is that all yolk and albumen all drop on the face piece and beautiful expansion.
Again, the result of " culinary art situation " does not almost have difference.
On the other hand, from the result of " recovery situation " as can be seen, having the fried support of protuberance that upper surface (cap) is carried out in the frying surface of (recess is on the face of the low density side of noodles) embodiment 1 of fried processing up with lower surface (bottom), the recovery situation of noodles and the situation of scattering are good especially.
But, obviously, protuberance is arranged on capping one side of support and (makes recess on the face piece in a side opposite with the frying surface piece of embodiment 1, and at the goods that recess is arranged on the big one side of noodles density) and (recess on the face piece is on the face of the big side of the noodles density) frying surface that utilizes the fried support make the embodiment 4 identical that the size of recess is handled with the fried support of embodiment 1 compare with the frying surface of embodiment 1, the suction situation of the noodles under the yolk and the situation of scattering have the tendency of variation.
Therefore can think that in this experiment, concave depth is the frying surface of the embodiment 1 of 8mm, under its yolk to the suction of noodles all right and best aspect the situation of recovery.Yet, being easy to be placed in advantage on the face piece from opening raw egg, the degree of depth is that the frying surface of the embodiment 5 of 10mm is easily, can think that concave depth is good especially when 8～10mm.
The discussion of embodiment 5 recess shapes
The fried support of alternate embodiment 1, make the following embodiment 6 and the fried support of comparative example 2, except using this fried support, other all with above-mentioned Production Example 1 (and, fried processing is carried out making under the upper surface of fried support (cap) situation up) same operation, obtain the seasoning frying surface piece of embodiment 6 and comparative example 2.
The fried support of embodiment 6 (Buchner funnel (Buchner filter) type): the internal diameter that is upper surface (cap) be the internal diameter of 112mm, lower surface (bottom) be 109mm, highly for 32mm, having the volume that makes face piece upper recess at lower surface (bottom) is that the section of 23.8ml is that (end diameter of protuberance is 73mm to funnel shaped protuberance, begin till degree of depth 6mm, to be 45 ° of inclinations from the end, thereafter, begin to be 5.5 ° of inclinations from degree of depth 6.0mm till 9.0mm, the degree of depth of central portion is 9.0mm).
The fried support of comparative example 2 (dish die bed): the internal diameter that is upper surface (cap) be the internal diameter of 112mm, lower surface (bottom) be 109mm, highly for 32mm, having the volume that makes face piece upper recess at lower surface (bottom) is that (end diameter of protuberance is 76mm for the protuberance of shape at the bottom of the section of 27.9ml is dish, beginning to be 45 ° of inclinations till degree of depth 8mm from the end, is thereafter plane) (with reference to figure 9).
With the frying surface piece of the frying surface piece of embodiment 6 that obtains and comparative example 2 and embodiment 1,5 according to all correctly laying according to (1) albumen, yolk successively in the above-mentioned experimental example 4, and (2) culinary art situation carries out following evaluation, and the result is presented in the table 2.
When making the evaluation of " albumen, yolk are all correctly laid ", the situation that does not all have yolk to come off under any circumstance from the face piece.But, under the situation of the frying surface piece of embodiment 1, the situation that the part of albumen falls is 7, it is 4 under the situation of the frying surface piece of embodiment 5, it is 3 under the situation of the frying surface piece of embodiment 6, be 7 under the situation of the frying surface piece of comparative example 2, remaining whole be that yolk, albumen are all laid on the face piece and the situation of beautiful expansion.Therefore, we can say that the frying surface piece of the embodiment 6 with Buchner funnel (Buchner filter) type recess is the easiest lays and good especially.
Again, be under the situation of frying surface piece of plane comparative example 2 in the bottom of recess, laying of egg do not have special problem, but has the center of yolk not to be placed in face piece (evaluation of " culinary art situation ") yolk or albumen comes off and albumen drops from the face piece in cooking process situation towards the situation of the substantial middle of terrace and when watering boiling water yet.
And, the evaluation of " albumen, yolk are all correctly laid " is in this experimental example and embodiment 4, the experiment of carrying out under the very stringent condition that falls from height 16cm can be thought opening usually under the situation that raw egg lays, and is that the frying surface piece of which embodiment is all no problem.
Table 2
| | Embodiment 5 | Embodiment 6 | Comparative example 2 | ||
| The degree of depth of recess central portion (mm) | ????8 | ????10 | ????9 | ????8 | |
| The volume of recess (ml) | ????27 | ????33.7 | ????23.8 | ????27.9 | |
| The shape of recess | Section is circular-arc | Section is circular-arc | Section is a funnel-form | Section is a shape at the bottom of the dish | |
| Noodles density with face of recess | Low | Low | Low | Low | |
| The thickness of the part that the face piece is the thinnest/face piece is towards the ultimate range between terrace and its reverse side | ????25/33 | ????23/33 | ????23/32 | ????24/32 | |
| Estimate | The situation that albumen, yolk are all correctly placed | ????3/10 | ????6/10 | ????7/10 | ????3/10 |
| The culinary art situation | ????○ | ????○ | ????○ | ????× | |
Production Example 2
In 850g wheat flour (middle power powder), admix 150g starch (tapioca), potash=2: 1), the 350ml mixed solution of 1g sodium polyphosphate adds wherein, with mixer mixings stir about formation in 15 minutes dough and will dissolve 20g salt, 3g salsoda water (sodium carbonate:.It is done become band and roll into 1.0mm thickness with calender, be cut into noodles with 20 bugle swords, steamed about 2 minutes with the equipment of steaming, in relative 1000ml water-soluble separated the baste (60 ℃ of temperature) of 30g salt, 7g sodium glutamate, soak about 5 seconds then, then cut off one by one by the per 1 consumption 135g that eats.
The noodles that cut off are filled in the fried support of following embodiment 7, each fried support of these noodles of filling (1 canteen consumption 135g) is carried out about 45 minutes hot-air seasonings so that the downward state of support lower surface (bottom) is put into the inherent 80 ℃ of temperature conditions in dry storehouse.The face piece that heated-air drying is crossed allows cold wind cool off immediately about 1 minute, makes that to have section be that towards the terrace central portion degree of depth to be arranged be the seasoning frying surface piece of the recess of 8mm for circular arc and face piece.The weight of finished product face approximately is 74g.
The support of embodiment 7: the internal diameter of upper surface (cap) be the internal diameter of 142mm, lower surface (bottom) be 117mm, highly for 30mm, having the volume that makes face piece upper recess at lower surface (bottom) is that the section of 27ml is that (end diameter of protuberance is 85mm for the protuberance of circular arc, the R of section circular arc shaped portion is that the degree of depth of 150mm (still, making near the R in peristome end of recess obtain reinforcement), central portion is 8mm).
Experimental example 6
Hot-air seasoning face (non-frying surface) the face piece that the support of employing embodiment 7 is made Production Example 2 is put into the styrene container made (make and have facing up of recess) of jorum type, and recess central authorities (the face piece is towards the central authorities of terrace) are opened and be placed in to the raw egg (egg is of a size of L) of 8～9 ℃ of temperature, the about 55g of the weight of shelling.With kettle with the boiling water of boiling facing to the face piece above egg around pouring into boiling water 490ml, added behind the loam cake culinary art (placement) 4 minutes.
Consequently, the hot-air seasoning face of embodiment 7 slowly waters boiling water as long as be careful, and can need not carefully to water alertly boiling water, and egg just can be placed in the central authorities of face piece.And albumen is roughly curdled appearance, attractive in appearance no problem.
Claims (13)
1. instant noodles, it is characterized in that, in the face piece of instant noodles, near forming on the terrace from this face piece towards being the recess of circular arc or general triangular shape with face piece central portion for the section of the darkest shape towards the terrace central portion to the face piece edge part of terrace of face piece.
2. instant noodles is characterized in that, in the face piece of instant noodles, and near forming on the terrace from this face piece towards being the recess of the darkest shape towards the terrace central portion with face piece central portion to the face piece edge part of terrace of face piece,
Described recess is the ladder inclination, and the face piece is circular arc or general triangular towards the section of the middle body of terrace.
3. according to the instant noodles of claim 1 or 2 records, it is characterized in that described recess is the recess that is used to lay the raw egg of opening.
4. according to the instant noodles of any record in the claim 1～3, it is characterized in that the thickness of thin part of described piece is equivalent to the face piece towards more than 50% of longest distance between terrace and its opposing face.
5. according to the instant noodles of any record in the claim 1～4, it is characterized in that described recess is formed at the lower side of noodles density.
6. according to the instant noodles of any record in the claim 1～5, it is characterized in that described piece is the face piece that a meal is used, the volume of described recess is 20～50ml.
7. according to the instant noodles of any record in the claim 1～6, it is characterized in that described piece is the face piece of 1 meal usefulness, described concave depth is changed to 7～13mm at the deep-seated as recess central authorities.
8. according to the instant noodles of any record in the claim 1～7, it is characterized in that described instant noodles are to restore edible seasoning frying surface by the filling boiling water.
9. instant noodles, it is characterized in that, be a kind of in the face piece of instant noodles, formation from this face piece towards being the instant noodles of the recess of circular arc or general triangular towards the terrace central portion for the section of the darkest shape with the face piece towards the terrace central portion to the face piece near the edge part of terrace, raw egg opened be placed in this recess, it is edible that the filling boiling water restores the culinary art back on the raw egg of laying.
10. instant noodles, it is characterized in that, be a kind of in the face piece of instant noodles, near forming on the terrace from this face piece towards being the recess of the darkest shape to the face piece with face piece central portion towards the terrace central portion edge part of terrace of face piece, described recess is the ladder inclination, and the face piece is the instant noodles that section is the shape of circular arc or general triangular towards the middle body of terrace, is placed in this recess after raw egg is opened, and it is edible that the filling boiling water restores the culinary art back on the raw egg of laying.
11. the manufacture method of an instant noodles series comprises noodles with the αization processing and is placed on and makes its dry drying process on the support, it is characterized in that,
This support is at least one side who has at bottom and cap, its central portion is the most outstanding to support inside, section is circular shape or general triangular shape, and perhaps being ladder inclination and central portion is that section is the structure of the protuberance of circular arc or general triangular shape.
12. the manufacture method according to the instant noodles series of record in the claim 11 is characterized in that,
Described support has the structure that either party in bottom and cap has protuberance,
In described drying process, make the protuberance of support be arranged in vertical direction downside ground and support is put into oil carry out fried processing.
13. the manufacture method according to the instant noodles series of record in the claim 11 is characterized in that,
Described support is the support that a kind of either party in bottom or cap has the structure of protuberance,
In described drying process, make the protuberance of described support be positioned at vertical direction upside ground and support is put into dry storehouse carry out hot-air seasoning, freeze drying or utilize the cold air distribution drying.
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| Application Number | Priority Date | Filing Date | Title |
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| JP115137/2003 | 2003-04-21 | ||
| JP2003115137 | 2003-04-21 |
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| KR (1) | KR20040091554A (en) |
| CN (1) | CN100389673C (en) |
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| CN105077014A (en) * | 2015-09-10 | 2015-11-25 | 宁波宏纬食品有限公司 | Preparation method of quick-freezing seafood noodles |
| CN105166691A (en) * | 2015-09-10 | 2015-12-23 | 宁波宏纬食品有限公司 | Quick-frozen tomato flavored noodle preparation method |
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| KR100909537B1 (en) | 2007-09-07 | 2009-07-27 | 주식회사 동부하이텍 | Semiconductor device and manufacturing method thereof |
| JP6953299B2 (en) * | 2017-12-14 | 2021-10-27 | 日清食品ホールディングス株式会社 | A method for suppressing inversion of instant non-fried noodle products, an instant non-fried noodle product in which inversion of noodle mass is suppressed, and a method for producing the same. |
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| JPS5010478B1 (en) * | 1970-05-18 | 1975-04-22 | ||
| JPS5046782U (en) * | 1973-08-25 | 1975-05-09 | ||
| JPS5843706B2 (en) * | 1974-03-04 | 1983-09-28 | フルノデンキ カブシキガイシヤ | Saidurutsu King Sonar |
| JPS61173756A (en) * | 1985-01-25 | 1986-08-05 | Nissin Food Prod Co Ltd | Preparation of instant noodle |
| JP2750671B2 (en) * | 1995-05-18 | 1998-05-13 | サンヨー食品株式会社 | Noodle strings with good resilience and method for producing the same |
-
2004
- 2004-03-30 TW TW093108584A patent/TW200421988A/en unknown
- 2004-04-16 CN CNB2004100370058A patent/CN100389673C/en not_active Expired - Lifetime
- 2004-04-19 KR KR1020040026601A patent/KR20040091554A/en not_active Application Discontinuation
-
2005
- 2005-04-08 HK HK05103002.5A patent/HK1070250A1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077014A (en) * | 2015-09-10 | 2015-11-25 | 宁波宏纬食品有限公司 | Preparation method of quick-freezing seafood noodles |
| CN105166691A (en) * | 2015-09-10 | 2015-12-23 | 宁波宏纬食品有限公司 | Quick-frozen tomato flavored noodle preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| TW200421988A (en) | 2004-11-01 |
| CN100389673C (en) | 2008-05-28 |
| HK1070250A1 (en) | 2005-06-17 |
| KR20040091554A (en) | 2004-10-28 |
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