JP2000000071A - Frozen noodle held by container for cooking by microwave oven and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject noodles capable of solving the problems possibly occurring when it is cooked by a microwave oven, e.g. partial drying or burning at the side lines, by adding a specific solution for preventing overheating to the side lines of the frozen noodles, already transformed into the α-state, in the vicinity of the container corners. SOLUTION: The frozen noodles, already transformed into the α-state, are cooked by a microwave oven while being held in a container 1 of a microwave- permeable material and provided with corners in the periphery, wherein the noodles are held to almost cover the bottom plane of the container 1, and a solution for preventing overheating is added to the side lines 2 of the frozen noodles in the vicinity of the corners of the container 1, the solution being at least one of the seasoning solutions selected from the group consisting of (a) soup for noodles, sauce for noodles or a diluted solution thereof, and (b) salt, sauce including soy sauce or miso. Preferably, the noodles of α-state are seasoned before being frozen.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to frozen noodles, and more particularly to frozen noodles that can be heated and cooked in a microwave oven in a container, and a method for producing the same.

[0002]

2. Description of the Related Art With the spread of microwave ovens in recent years, the amount of frozen noodles in containers that can be eaten simply by heating and cooking in microwave ovens is increasing in the market.

[0003] Such frozen noodles in a container suitable for cooking in a microwave (hereinafter simply referred to as "frozen noodles for microwave cooking").
Noodles are frozen and enclosed in a synthetic resin container or paper container that transmits microwaves generated by a microwave oven, together with soups, ingredients and the like, or separately. It is common. However, in the case of such frozen noodles for microwave cooking, uneven heating caused during microwave cooking, in particular, an excessive heating (overheating) phenomenon in a part of the noodles, partially causing drying or burning, and noodles Was not delicious.

In this regard, in the invention disclosed in Japanese Patent Application Laid-Open No. Hei 8-9912, 8 to 17% by weight of the weight of the noodles is added to the pregelatinized noodle strings, which are frozen and thawed at the time of thawing. They tried to prevent unevenness, but the effect was not enough. This is because the phenomenon of overheating (thaw unevenness) observed in microwave cooking is caused at the end portion of the food to be heated, especially when the food to be heated forms a tip at the corner of the container. It is easy to occur,
This is because the invention disclosed in Japanese Patent No. 9912 has not solved this problem.

[0005] On the other hand, as means for solving this problem, several methods have been conventionally proposed.
For example, the invention disclosed in Japanese Patent Publication No. 59-6789 and Japanese Patent Application Laid-Open No. H10-72068 discloses a method in which a material that reflects microwaves such as aluminum foil is affixed to a container portion in contact with a noodle mass portion where overheating is likely to occur. By blocking the transmission of microwaves in this portion, the attempt is made to prevent the occurrence of overheating. However, according to these methods, there is a problem that an extra structure is required for the container, and a special manufacturing process needs to be provided for that, resulting in an increase in manufacturing cost. In addition, there is also a danger that the container may be damaged by sparks generated from the aluminum foil or the like during heating and cooking in a microwave oven, and in some cases, a fire may occur.

Further, according to the invention disclosed in Japanese Patent Publication No. 7-79644, an noodle block made of frozen soup is used to prevent a part of the noodle block from being overheated during heating in a microwave oven. Of the noodles to prevent the overheating phenomenon from occurring. However, this method can be applied to ramen and udon of the so-called soup type, where noodles are soaked in soup,
Not applicable to fried noodles with little liquid soup, fried udon, fried rice noodles or spaghetti such as peperoncino or tarako spaghetti. Furthermore, when freezing noodles and soup, there is still a problem in the manufacturing process, such as the necessity of freezing the soup and noodles in separate steps.

[0007]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems recognized in the prior art, and the gist of the present invention is that a corner portion is formed on a peripheral portion thereof. Provided, a container formed of a microwave-permeable material, a frozen noodles in a microwave cooking container filled with pregelatinized frozen noodles so as to substantially cover at least the bottom surface of the container, In the noodle string of pre-gelatinized frozen noodles near the corner of the container, (a) noodle soup, noodle sauce, or a diluent thereof, or (b) salt, soy sauce, sauce,
It is a frozen noodle in a microwave cooking container to which an overheating preventing liquid comprising at least one of a miso and a seasoning solution containing at least one miso is added. Further, the present invention provides a method for producing frozen noodles in a microwave cooking container, that is, (1) gelatinizing noodle strings produced by a conventional method, (2) Is provided, and is filled in a container formed of a microwave-permeable material so as to cover at least substantially the bottom surface of the container, and (3) noodles near the corner of the container peripheral edge filled with the noodle strings In the line, (a) noodle soup, noodle sauce, or a diluent thereof, or (b) salt, soy sauce,
Microwave cooking including a step of adding an overheating prevention liquid comprising any of a seasoning solution containing at least one of a sauce and a miso; and (4) freezing the noodle strings to which the overheating prevention liquid has been added together with the container. The present invention also provides a method for producing a frozen noodle in a container. In addition, the frozen noodles of the present invention are widely applied to all kinds of noodles such as Chinese noodles such as ramen and yakisoba, Japanese noodles such as udon and soba, spaghetti and rice noodles.

In general, in the case of frozen noodles in a microwave cooking container, when a container having a corner at the periphery is filled with the noodle strings, the noodle strings located near the corners conform to the corner shape of the container. To form the tip shape. Microwaves generated from a microwave oven concentrate on such a tip-shaped portion formed by the noodle strings (food to be heated), and as a result, the tip is excessively heated (overheated) and dried. It will cause burns.

On the other hand, according to the frozen noodle of the present invention,
By adding and impregnating the tip with an overheating preventing liquid, overheating caused by concentration of microwaves can be suppressed, and as a result, drying and scorching of the noodle strings can be prevented. However, if water is used as an overheating preventing liquid and if it is added to only a part of the noodle mass according to the present invention, unevenness in color and taste will occur in the noodles. As the preventive liquid, a soup for noodles, a sauce for noodles, or a diluent thereof, or a seasoning solution containing at least one of salt, soy sauce, sauce, and miso is used.

That is, the frozen noodles in a container of the present invention have an extremely simple structure in which an overheating preventing liquid is added to the tip (corner) of the noodles. Effectively prevent the phenomenon of partial overheating that occurs,
It is possible to provide delicious noodles without uneven heating during cooking (cooked evenly).

The present invention is particularly effective for noodles with a small amount of soup, especially for noodles with a sauce. This means that noodles soaked in soup, so-called soup, ramen, udon, etc., can be frozen in a state where the noodles are covered with a large amount of soup. This is because while melting and covering the noodles, the surface of the noodle strings is unlikely to dry or overheat, whereas noodles with less soup cannot adopt such a structure and tend to cause partial overheating. . As described above, the frozen noodle of the present invention is particularly effective when applied to a type of noodles with a small amount of soup (noodles having a noodle weight greater than the amount of the soup).

[0012] In addition, in the case of noodles having a small amount of soup, it is desirable that the noodles be seasoned before being frozen. This means that, for example, without flavoring the noodle strings,
Noodle soup or noodle sauce over noodles,
In the case where these are attached on the noodle mass, one of the noodles and the soup is overheated due to a difference in temperature rising speed between the soup and the noodles, and uniform heating is difficult. Furthermore, by seasoning the noodle strings in advance,
When cooking and eating in the microwave, the noodle strings are evenly seasoned, so there is no taste unevenness or color unevenness. From this viewpoint, the noodle strings can be seasoned before freezing the noodles. It is preferable to keep it.

[0013] The noodles which have a small amount of soup and are particularly effective to taste the noodle strings in advance include, specifically, fried noodles, fried udon, and fried rice noodles.
Also, it is not usually flavored with a solution,
The present invention is also effective for spaghetti such as peperoncino and tarako spaghetti with less soup.

As a method for flavoring the noodle strings, preferably α
The noodle strings are immersed in a flavoring liquid, that is, (a) a soup for noodles or a sauce for noodles, or (b) a solution containing at least one of salt, soy sauce, sauce, and miso, or A step of spraying these flavoring liquids onto the noodle strings to taste the noodle strings is further introduced after the step of gelatinizing the noodle strings.

As the overheating preventing liquid used in the present invention, when a diluting liquid of the above-described flavoring liquid is used, for example, partial fading of the noodle strings and the taste of the noodles are compared with the case where water is used. This is preferable because unevenness can be suppressed. Preferably, a diluent obtained by diluting the used flavoring liquid 5 to 20 times with water is used as the overheating preventing liquid. In addition, it is more preferable that the amount of the overheating prevention liquid is 5 to 15% by weight based on the weight of the noodles. This is because if the amount of the overheating preventing liquid is less than 5% by weight, the noodles are dried or burnt, and if the amount exceeds 15% by weight, the noodles become sticky.

Further, preferably, the overheating preventing liquid is frozen in advance and used in an ice state. That is, when the ice-like overheating preventing liquid is added to the noodle mass, it is possible to prevent the overheating preventing solution from flowing to portions other than the corners of the noodle mass.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION As a noodle string constituting a frozen noodle used in the present invention, a noodle string obtained by pre-gelatinizing a noodle string manufactured by a conventional method is used. That is, the "ordinary method" means that flour, rice flour or other flour or starch is added, if necessary, with auxiliary ingredients such as kansui, salt, and noodle quality improver, and water is added to the mixture, followed by kneading. The kneaded material is rolled into a noodle band and then cut out, or the kneaded material is extruded into a noodle string, and the resulting noodle string is boiled or steamed to be gelatinized. It is a method that includes.
Once dried after making noodles, for example, boiled back noodles such as dry noodles and instant noodles, spaghetti, Chinese noodles, rice noodles,
Alternatively, it can be used by steaming.

In the case of the present invention, as a method for pregelatinizing the noodle strings, boiling, steaming, or a combination thereof is possible. However, in the case of boiling, a large amount of water adheres to the surface of the noodle strings, and it may be difficult to adjust the water content in the container. Since there is a concern that riding (adhesion / penetration) may be deteriorated, it is preferable to gelatinize the noodle strings by steaming. In particular, α-formation by steaming is advantageous in that labor can be saved in the production process, for example, the production process line for mass production can be easily continuous. In addition, when boiled and pregelatinized, it is preferable to easily drain the noodle strings.

Next, it is preferable to season the noodles with a seasoning liquid prior to filling the pre-gelatinized noodle strings into the container. That is, this is, without seasoning the noodles, for example, when the sauce is put on the noodles, or when the sauce is attached to the noodle mass in the container, due to the difference in temperature rise rate between the sauce and the noodles ,
This is because one of the noodles and the sauce is overheated, making uniform heating difficult. Also, by pre-sealing the noodle strings before freezing, after cooking in a microwave oven, when eating, the noodle strings are uniformly seasoned, so taste unevenness, color unevenness, etc. Even from these points, it is preferable to taste the noodle strings in advance before freezing them.

The simplest method of flavoring the noodle strings is to immerse the noodle strings in the flavoring liquid or to spray the flavoring liquid from above the noodle strings. Is preferred.
As used herein, the term "flavoring liquid" refers to (a) a soup for noodles or a sauce for noodles, or (b) a solution containing at least one of salt, soy sauce, sauce, and miso. Point. That is, soup for noodles, sauce for noodles, sauce for yakisoba, soy sauce for fried udon, ramen soup, soup for udon, soba soup, tomato sauce and white sauce for spaghetti, cream sauce, curry sauce, etc. Can also be used. Further, in a type in which soup and seasoning are separately added and the taste is adjusted thereby, the noodle strings can be seasoned with a solution containing, for example, salt, soy sauce, sauce, and miso. In addition to the seasoning with the seasoning liquid, it is also possible to season by cooking such as frying.

Next, the pre-gelatinized noodle strings are used as they are, or
Fill the container as seasoned noodle strings. The noodle strings filled in the container may be either frozen in advance or non-frozen. When filling the frozen noodle strings, the noodle strings are put into a retainer or the like having a bottom shape substantially the same as that of the container, molded, and the frozen noodle strings are transferred so as to substantially match the shape of the container.
On the other hand, when filling a container with unfrozen noodle strings,
After the unfrozen noodle strings are directly transferred to the container, they may be frozen in the container. In any case, for example, as illustrated in FIG. 1, the pre-gelatinized noodle strings 2 (frozen / unfrozen) filled in the container 1 are at least substantially at the bottom of the container 1 when viewed from the container upper surface. Fill so as to cover the entire surface. Then, depending on the form of the product, an appropriate ingredient 3 or the like is optionally placed on the noodle strings 2. In addition, these ingredients 3 can be enclosed in a small bag or the like and attached to the noodle mass.

The filling amount of the noodles in the container may be such that the noodle strings are filled so as to cover at least almost the entire bottom surface of the container when viewed from the upper surface of the container as described above. The thickness of the noodle mass can be any thickness. For example, the vicinity of the center of the container is less affected by microwaves and is not easily heated, so the amount of noodles in the periphery is larger than the center of the noodle mass formed in the container, and the central cross-sectional shape of the noodle mass is concave. You can also.

The container for filling the noodle strings may be a microwave-permeable container, and a container made of paper, synthetic resin or the like can be used. The container of the present invention is a container formed of these materials and having a corner at the periphery. That is, a container having a polygonal cross section (plan view) such as a quadrangle or a hexagon, or a container having a corner portion such as a tear shape or a star shape is used. As long as a material that does not transmit microwaves is laminated or coated on the entire surface, the thickness of the container and the laminated structure of the side wall surface thereof can be arbitrarily selected. In addition, in order to improve the heating effect near the center of the container in which the heating effect is reduced, the shape of the container bottom (when viewed from the center) may be convex.

After filling the container with noodle strings, for example, as shown in FIG.
As described above, the overheating preventing liquid 4 is added to and impregnated at the end (tip) of the noodle string 2 located near the corner of the peripheral edge of the container 1. The overheating preventing liquid can be applied in any form of liquid or ice.

When the overheating prevention liquid is frozen in advance to make it ice-like (ice mass), there is an advantage that the overheating prevention liquid does not flow out from the vicinity of the corner of the peripheral portion of the container as compared with the case of using the liquid.

As used herein, the term "overheating prevention liquid" refers to the above-mentioned flavoring liquid or a diluent thereof, a soup for noodles having a composition different from that of the flavoring liquid, a sauce for noodles, or a mixture thereof. It also includes a diluent or a solution containing at least one of salt, soy sauce, sauce, and miso. When water is used as the overheating preventing liquid, the noodle strings at the addition location may be discolored or the taste may be weakened, causing color unevenness and taste unevenness.Therefore, use an aqueous solution containing soy sauce or sauce. It is preferable that the salt concentration is about 0.1 to 2%, preferably about 0.3 to 1%. In particular, when a flavoring process is used in the manufacturing process,
It is preferable to use a water dilution of the flavoring liquid, preferably a flavoring liquid diluted about 5 to 20 times with water, as an overheating prevention liquid.

The amount of the overheating preventive liquid to be added depends on the type and type of the product and the shape of the container, but is preferably from 5 to 15% by weight, more preferably from 5% by weight of the filled gelatinized noodle string. An amount of 7.5-10% by weight (total amount of each corner) is added. As a method for adding the overheating prevention liquid, the overheating prevention liquid is added to and impregnated in the noodle strings near the corners of the container peripheral part, and also as close as possible to the corners, or the noodle strings are overheated. Add from the rim of the container so that

After adding the overheating preventing liquid, ingredients, concentrated sauces, soups, seasonings and the like are optionally added to the noodle mass according to the form of the product. These may be added to the inside of the container before filling the container with the noodle strings, but are preferably added to the noodle mass formed in the container for aesthetic reasons. As the ingredients, vegetables, meats, seafood, blue seaweed and the like can be applied. Further, as the concentrated sauce or soup, ketchup, cream, mayonnaise, or the like can be applied in addition to the above-described soup for noodles and sauce described for the flavoring liquid.
In addition, even if these are added to the unfrozen noodle strings and frozen together with the noodle strings, they can be added to the noodle mass in the container after the noodle strings are frozen.

Next, the noodles in the container thus obtained are subjected to a freezing treatment together with the container. If the noodle mass, overheating prevention liquid, soup, etc. have already been frozen at this point, it is only necessary to perform the freezing process for preservation,
If any of the noodle mass, anti-overheating solution, soup, etc. is not frozen, it is desirable to perform the freezing process as quickly as possible,
For example, in a state where the container is not covered, a freezing process is performed at -40 ° C. for 30 minutes or the like.

By performing the freezing process without closing the lid, the freezing process is completed much more quickly.

Then, the container is provided with a lid or an outer package and provided as a product, but it is not always necessary to cover the container after the freezing treatment. Although the freezing efficiency is reduced, the container may be covered or wrapped before the above-mentioned freezing process, and then the freezing process may be performed. At the time of the outer packaging and the lid, for example, a sauce, soup, spice, or the like in a bag can be separately added in the container or the outer packaging material.

The frozen noodles for microwave cooking obtained in the present invention are distributed in a frozen state, and when eating, the whole container is not opened, or a part of the lid is opened or opened. Cook in the microwave, and eat. Heating with the lid open or microwave cooking with only a small portion of the lid having a steam hole has the advantage of improving heating efficiency and avoiding drying of the contents (food).

Hereinafter, the present invention will be described with reference to examples. However, it is needless to say that the present invention should not be construed as being limited based on the disclosure of the examples.

[0034]

EXAMPLES Example 1: 5 g of Kansai and 15 g of salt per 900 g of fried noodle flour and 100 g of starch
g of water was added and kneaded with 370 ml of water to prepare a noodle dough. This noodle dough is rolled using a noodle band machine,
The length was 1.4 mm, and this was cut out with a round blade No. 20 to obtain a noodle string.
The noodle strings were steamed for 7 minutes while being subjected to a hot water shower to be gelatinized, and then dipped in a fried noodle sauce (seasoning liquid) adjusted to a salt concentration of 6% for 10 seconds, and the noodle strings were cut by one serving.
The weight of the cut noodles was about 200 g. Cut the noodle strings into a 150 mm x 115 mm bottom surface, 160 mm x 125 mm top surface (excluding the flange part), a 38 mm deep rectangular inner surface polypropylene laminated paper container with a rectangular top view, and make the upper surface as uneven as possible. Was filled with noodle strings so that no noodles occurred, and noodles in a container were obtained. The thickness of the noodle mass formed by filling the noodle strings in the container was about 20 mm.

A solution obtained by diluting the above-mentioned flavoring liquid by a factor of 10 was used as an overheating preventing liquid, and this was uniformly added to the inside of the container near the corner of the peripheral edge of the container. After adding the overheating preventing liquid, the mixture was rapidly frozen in an atmosphere of -40 ° C, and the lid was heat-sealed to obtain frozen noodles in a microwave cooking container.

This was stored frozen at -18 ° C, and
At 0 W, a heating time that is considered to be most suitable for the completion of each sample (a heating time under which heating conditions are approximately the same per unit weight) is set, and heating is performed with the lid on,
I took off the lid and ate.

In this example, the amount of the overheating preventing liquid added (total corners) was changed in 5 g increments from 5 to 30 g, and the one without the overheating preventing liquid was prepared and compared as a control. . The heating time of the microwave oven was about 4 minutes and 30 seconds without adding the overheating prevention liquid, and 5 minutes and 10 seconds when adding the overheating prevention liquid (30 g). Each of the finished yakisoba was tasted and evaluated by five panelists. The results are summarized in Table 1 below.

[0038]

[Table 1]

As is clear from the results in Table 1, good taste was observed in the sample to which the overheating prevention liquid was added, and the added amount of the overheating prevention liquid was 5 to 5% of the weight of the noodles.
About 15% by weight was found to be appropriate.

Example 2 Yakisoba A sample was prepared in the same manner as in Example 1 except that the overheating preventing liquid was not added as a liquid but was frozen and added as an ice block. As a result, the same evaluation results as those shown in Table 1 above were obtained, and it was confirmed that the method of adding the overheating preventing liquid was practical even if it was liquid or ice.

Example 3 Yakisoba In the method of Example 1, the flavoring solution was added with water 5 times, 10 times, and 20 times to examine the preferable concentration of the overheating preventing solution.
A dilute solution obtained by diluting it by a factor of 1 and an undiluted solution (stock solution of the flavoring liquid) were used as an overheating prevention solution, and a control was used using water as an overheating prevention solution as a control. The results are shown in Table 2 below. The amount of the overheating prevention liquid added was 4
20g in total weight (10% by weight of noodle weight), heating time is 4 minutes
50 seconds.

[0042]

[Table 2]

From the results in Table 2, it was found that a diluent 5 to 20 times the flavoring liquid was generally preferable. But,
This result is also affected by the concentration of the flavoring liquid. When the flavoring liquid is thin, it is considered that an undiluted flavoring liquid can be used.

Example 4: 900 g of fried noodles and 100 g of starch, 5 g of Kansai and 15 g of salt
g of water was added and kneaded with 370 ml of water to prepare a noodle dough. This noodle dough is rolled using a noodle band machine,
The length was 1.4 mm, and this was cut out with a round blade No. 20 to obtain a noodle string.
The noodle strings were steamed and gelatinized for 7 minutes while being subjected to a hot water shower, then immersed in a seasoning solution of fried noodle sauce adjusted to a salt concentration of 6% for 10 seconds, and cut into noodle strings one serving at a time. The weight of the cut noodles was about 200 g. Place the cut noodle strings in a rectangular inner-surface polypropylene laminated paper container with a bottom surface of 150 mm × 115 mm, a top surface of 160 mm × 125 mm (excluding the flange part), and a depth of 38 mm, as much as possible on the top surface. Filling was performed so as not to cause unevenness.

The noodle mass formed by filling the noodle strings in the container had a thickness of about 20 mm.

A solution obtained by diluting the above-mentioned flavoring liquid 10 times with water was used as an overheating preventing liquid, and a total of 20 ml of the liquid was uniformly added to the inside of the container near each corner at the periphery of the container. Next, 12 g of the finished sauce obtained by mixing the yakisoba sauce and mayonnaise, 3 g of seasoning oil containing lard as a main component, and a total of 35 g of fried cabbage, carrot, and pork were added to the noodle mass.
1 g was sprinkled. Then, it was rapidly frozen in an atmosphere of -40 ° C, and after 40 minutes, the lid was heat-sealed and stored frozen at -18 ° C to obtain a frozen baked buckwheat in a microwave cooking container of the present invention.

After heating this product in a microwave oven at 500 W for 5 minutes and 30 seconds, the lid was peeled off and eaten.

Example 5: Water obtained by dissolving 40 g of salt in 800 g of baked udon flour and 200 g of starch
400 ml was added and kneaded to prepare a noodle dough. This noodle dough was rolled using a noodle band machine to give a final noodle band thickness of 2.0 mm, which was cut out with a square blade No. 10 to obtain a noodle band. The noodle strings were steamed for 7 minutes while being subjected to a hot water shower to be gelatinized, then immersed in a seasoning solution of grilled udon sauce adjusted to a salt concentration of 7% for 10 seconds, and cut into noodle strings one serving at a time. The weight of the cut noodles was 220 g. Cut the noodle strings into a 150mm bottom
A container made of polypropylene with an inner surface having a size of 115 mm, an upper surface of 160 mm x 125 mm (excluding a flange portion) and a depth of 38 mm and having a depth of 38 mm was filled so as not to form a gap and to make the upper surface as uneven as possible. The noodle mass formed by filling the noodle strings into the container had a thickness of about 20 mm.

A solution obtained by diluting the above-mentioned flavoring solution 10 times with water was used as an overheating preventing solution, and a total of 30 ml of the solution was uniformly added to the inside of the container near each corner at the periphery of the container. Next, 3 g of oil is sprayed from the upper surface of the noodle mass, and a total of 30 g of the roasted cabbage and carrot is added to the noodle mass, and 12 g of the finished sauce obtained by mixing a worcester sauce and soy sauce is added to the noodle mass. And finally sprinkled with 1.5 g of bonito shavings. Then, it was rapidly frozen in an atmosphere of -40 ° C, and after 40 minutes, the lid was heat-sealed and stored frozen at -18 ° C to obtain a frozen noodle in a microwave cooking container according to the present invention.

After heating this product in a microwave oven at 500 W for 5 minutes and 30 seconds, the lid was peeled off and eaten.

[0051]

As described above, according to the frozen noodles in the microwave cooking container of the present invention, the partial drying and burning of the noodle strings generated during the microwave cooking can be eliminated. This gives noodles with good taste and texture. In addition, since the frozen noodles in a container of the present invention can cope with the overheating that occurs during the above-mentioned microwave cooking with an extremely simple structure, the manufacturing apparatus and the manufacturing process are simple, and the product is inexpensive. Can be provided.

In particular, when the product is in the form of noodles having a small amount of soup, the amount of the soup to be added is small, so that the noodles cannot be so structured as to cover the noodles with the soup during freezing. Although the phenomenon of overheating is likely to occur during the heating cooking, these problems can be solved by the present invention. Also, by seasoning the noodles before freezing, not only the problem of partial overheating due to the difference in the heating speed of the soup and noodles, which occurs when the soup is separately added in the container, but also is solved. In addition, the sauce and soup can be uniformly entangled with the noodles, and the taste and color unevenness do not occur during eating. Such effects are particularly remarkably exhibited in fried noodles, fried udon, and grilled rice noodles.

Further, according to the production method of the present invention, a frozen noodle with a microwave cooking container exhibiting these effects can be easily produced. In particular, by setting the amount of the overheating preventing liquid to 5 to 15% by weight of the weight of the noodles, favorable taste and texture can be exhibited and frozen noodles with good appearance can be obtained.

Further, when the noodle strings are seasoned before freezing the noodle strings, water (diluted solution) obtained by diluting the flavor liquid is used as the overheating prevention liquid, so that water is used as the overheating prevention liquid. Also, the effect that the discoloration of the noodles and the decrease in the taste can be significantly suppressed is exhibited.

[Brief description of the drawings]

FIG. 1 is a partially cutaway perspective view showing one embodiment of a frozen noodle in a microwave cooking container according to the present invention.

FIG. 2 is a sectional view taken along line AA of FIG.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Container 2 ... Noodle string (noodle mass) 3 ... Ingredients 4 ... Overheating prevention liquid

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Shinichi Aiko 4-1-1, Nishinakajima, Yodogawa-ku, Osaka, Osaka Inside Nissin Foods Co., Ltd. (72) Inventor Hiromi Shiranase 4, Nishinakajima, Yodogawa-ku, Osaka, Osaka No. 1-1, NISSIN FOODS CO., LTD. LG02 LG51 LG60 LP38 LP41 LP57 LP58 LP69 LP71 LP80

Claims (9)

[Claims] Claims 1. A frozen noodle in a microwave cooking container, wherein a corner portion is provided at a peripheral portion thereof, and a container formed of a microwave-permeable material is filled with pregelatinized frozen noodle. The pregelatinized frozen noodles are filled in the container so as to substantially cover at least the bottom surface of the container, and the noodle strings of the pregelatinized frozen noodles near the corner of the container have an overheating prevention liquid. Added, and the overheating prevention liquid contains (a) noodle soup, noodle sauce, or a diluent thereof, and (b) salt, soy sauce, sauce, at least one or more of miso A frozen noodle in a microwave cooking container, selected from the group consisting of a seasoning solution. 2. The frozen noodle in a container for microwave oven cooking according to claim 1, wherein the pregelatinized frozen noodle is noodle obtained by flavoring before freezing. 3. The frozen noodle in a microwave cooking container according to claim 1, wherein the pregelatinized frozen noodle is noodle in any form of fried noodles, fried udon, or grilled rice noodles. 4. A method for producing frozen noodles in a container for cooking in a microwave oven, comprising the following steps: (1) pre-gelatinizing a noodle string produced by an ordinary method; Provided, in a container formed of a microwave-permeable material, the gelatinized noodle strings are filled in a container so as to substantially cover at least the bottom surface of the container, and (3) the gelatinized noodle strings are Adding an overheating-preventing liquid to the pregelatinized noodle strings near the corners of the filled container periphery, and (4) freezing the noodles with the overheating-preventing liquid together with the container, and The overheating prevention liquid is selected from the group consisting of (a) a noodle soup, a noodle sauce, or a diluent thereof, and (b) a seasoning solution containing at least one of salt, soy sauce, sauce, and miso. A method for producing frozen noodles in a microwave cooking container. 5. The step (1) further includes a step of immersing the gelatinized noodle strings in a flavoring liquid or spraying the flavoring liquid on the noodle strings to flavor the noodle strings. A method for producing a frozen noodle in a microwave cooking container according to claim 4. 6. The flavoring liquid is selected from the group consisting of (a) noodle soup or noodle sauce, or (b) a seasoning solution containing at least one of salt, soy sauce, sauce, and miso. A method for producing a frozen noodle in a microwave cooking container according to claim 5. 7. The method for producing frozen noodles in a microwave cooking container according to claim 4, wherein the overheating prevention liquid is a diluent of a flavoring liquid for flavoring the noodles. 8. The frozen noodles in a microwave cooking container according to claim 4, wherein the amount of the overheating preventing liquid is 5 to 15% by weight of the pregelatinized noodle strings. Manufacturing method. 9. The method for producing frozen noodles in a microwave cooking container according to claim 4, wherein in the step (3), the overheating preventing liquid is added in an ice form.