JP2000083612A - Frozen noodle and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide frozen noodles in which an eating quantity can be optionally adjusted by easily being divided in being eaten. SOLUTION: Frozen noodles comprise a cluster of noodles, having at least one notch on its bottom surface. Small clusters forming the cluster of noodles are coupled with each other above the groove and are divided by being cut at the part 2 above the groove when being thawed for the purpose of the adjustment of an eating quantity. The frozen noodles are produced by the following processes: (a) throwing steamed noodles into a molded container having at least one pass partition 9 on and inside its bottom in which the height of the partition 19 is lower than the depth of the container and the thrown noodles spread over the container in a state stepped over the partition 19; (b) freezing the steamed noodles in the container; (c) taking out a cluster of noodles frozen and molded into the same form as that of the container; (d) storing the cluster of noodles in a frozen state.

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 steamed noodles, ie, boiled noodles, which are capable of adjusting the amount of eating by dividing at the time of thawing.
The present invention relates to frozen noodles such as steamed noodles and so-called steamed noodles such as noodles using a combination of boiling and steaming, and a method for producing the same.

[0002]

2. Description of the Related Art Frozen noodles such as udon and buckwheat are excellent in that they can be stored for a long time, are easy to cook, and have a texture similar to freshly boiled noodles after thawing. The market is expanding by quality. The texture of the noodles rapidly deteriorates (eliminates stiffness) over time due to the homogenization of moisture. Therefore, freezing is an excellent means for preventing the deterioration of the texture. In particular, frozen noodles can be easily obtained in a short time and easily with noodles having a texture similar to freshly boiled simply by thawing in boiling water or a microwave oven. In recent years, it has been increasing.

[0003] On the other hand, frozen noodles are also preferred for evening meals and snacks due to their ease of cooking, but there is also a demand for eating a desired amount accordingly. However, conventionally, a noodle block for one meal is generally contained in one package, and frozen noodles that allow the amount of eating to be adjusted arbitrarily have not yet been devised.

[0004] Some products contain a plurality of noodle masses in one package, but the surface tends to thaw during the distribution and storage stages and the noodle masses adhere to each other, making it difficult to divide. is there. Further, since the size of each noodle block is usually limited to one serving, the amount of eating cannot be adjusted to an arbitrary amount such as large or half. In order to prevent the noodle blocks from adhering to each other, some individually packed noodle blocks are further wrapped with an outer packaging material. Becomes Also in this case, the amount of eating cannot be arbitrarily adjusted.

[0005] Japanese Patent Application Laid-Open No. 7-203887 discloses a shaped frozen noodle having a groove on the upper or lower surface of a noodle mass. However, the groove in this case aims to shorten the freezing time and the natural thawing time during production. That is, the grooves are provided to increase the surface area of the noodle mass and promote the flow of air to promote natural thawing. For this reason, it is considered that the groove is preferably deep and wide, for example, a width of 15 mm and a depth of 1 mm.
A groove having a rectangular cross section of 2 mm is illustrated. Therefore, even if the purpose of rapidly freezing and thawing the noodle mass can be achieved, even if it is attempted to divide the noodle mass at the groove portion, the portion other than the groove is irregular, so it is not always easy to uniformly divide. Can not be adjusted to any amount of eating.

[0006]

In view of the above, it is an object of the present invention to maintain a single noodle mass during the manufacturing, distribution, and storage stages and to make it easier for consumers to divide when they eat. It is an object of the present invention to provide a frozen noodle in which the amount of eating can be adjusted at will and the production cost is low, and a method for producing the frozen noodle.

[0007]

According to the present invention, there is provided, in accordance with the present invention, a noodle mass having one or a plurality of grooves on its lower surface, wherein the noodle masses constituting the noodle mass are formed in the grooves. A frozen noodle is provided, which is connected at the upper portion of the noodles, and is capable of adjusting the amount of eating by dividing at the groove at the time of thawing. The noodle mass is a substantially plate-shaped single noodle mass, which is composed of a group of small noodle masses divided by a groove portion, and a noodle string connects small noodle masses on both sides thereof at a groove portion. are doing.

Further, according to the present invention, there is provided a method for producing the above-mentioned frozen noodles, which comprises the following steps: (a) having one or more partition plates at the bottom and opening the upper surface; Is a step of charging the steamed noodles into the molded container, wherein the height of the partition plate is smaller than the depth of the container, so that the steamed noodles that have been put over the partition plate over the entire container (B) a step of freezing the steamed noodles contained in the container, (c) a step of taking out the noodle mass molded and frozen in the container mold, and (d) the noodle mass as it is or with seasonings. A package containing the packaged body, externally packaging the package, and storing the package in a frozen state. In the step (a), the steamed noodles put into the molding container are divided into small noodle masses by the partition plate, and the noodle strings connect the small noodle masses on both sides at the upper portion of the partition plate.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described in detail with reference to the drawings. FIG. 1 shows a state where a molded container 1 for storing and freezing steamed noodles is viewed from above, and FIG. 2 is a cross-sectional view of a state where steamed noodles 3 are stored in the molded container 1.

The container 1 having an open top has a bottom surface 5 and side walls 7.
And made of a cold-resistant plastic such as polypropylene. The size (length, width, depth) of the container 1 is not particularly limited, but is set in a common sense range according to the size of the whole noodle mass to be manufactured, the number of small noodle mass groups, and the like.

A partition plate 9 is provided so as to connect the long side walls 7 of the container 1 facing each other, and the height of the partition plate 9 is lower than the depth of the container 1, that is, the height of the side walls 7. The partition plate 9 can be provided by bending a plastic sheet made of the same material as the container 1 into a desired shape, and bonding this to the bottom surface of the container 1. However, container 1
It is preferable from the viewpoint of manufacturing cost that the partition plate 9 is formed integrally with the container 1 by bending the bottom surface of the container.

In the figure, since one partition plate 9 is provided, the container 1 is divided into two parts. In this case, two small noodle masses 6 are formed. That is, the number and length of the partition plates 9 are determined according to the size of the entire noodle mass to be manufactured and the size or number of the small noodle masses 6 constituting the noodle mass. The number of small noodle blocks 6 is an arbitrary number of 2 or more, but in consideration of workability at the time of production, the size of a freezer used for storage by consumers, ease of handling, etc., 3 × 2 rows The limit is about six. If the volume of one section of the container divided by the partition plate 9 is made to be full with about 100 g of noodles, two small noodle masses serve almost one serving (200 servings).
g).

In manufacturing frozen noodles, first, steamed noodles 3 are charged into the entire container 1. The noodles are divided into small noodle chunks 6 on both sides of the partition plate 9, and the small noodle chunks 6 are connected to each other by a plurality or a large number of noodle strings 2 straddling the partition plate 9. Next, in order to arrange the upper surface of the noodles 3, it is preferable to press the flat plate member 4 from above the noodles, thereby flattening the upper surface of the noodles. In addition, the space above the partition plate 9 is restricted by this, and the amount of the noodle strings 2 connecting the small noodle masses 6 is regulated at this portion. Further, the surface of the noodle mass becomes smooth and the number of protrusions is reduced, thereby preventing damage to the exterior packaging material and the like. The amount of the noodle strings 2 in the connecting portion varies depending on the thickness of the noodle strings such as udon, buckwheat, etc., but the shape is maintained without dividing the noodle mass at the stage of production, distribution and storage, and the consumer Make the amount easy to divide when dividing.

Next, after removing the flat plate member 4, the steamed noodles 3 stored in the container 1 are frozen, and the noodle mass formed and frozen in the mold of the container 1 is taken out. The frozen noodle mass is easily separated from the container 1 by inverting the container 1. Then
The noodle mass is packaged as it is or packaged with a seasoning-containing package and packaged and stored frozen. When eating the noodles, the amount of eating is adjusted by dividing the noodles at the bottom of the groove of the noodle mass formed along the shape of the partition plate 9, that is, at the portion of the noodle strings 2. Next, cooking including thawing of the noodle mass is performed.

The uppermost part of the partition plate 9 has a substantially linear width (dot-like when viewed in cross section) or has a constant width. When the uppermost part is linear, the cross section of the partition plate 9 is triangular. The top has a certain width,
If it is smaller than the width of the base of the partition 9, the cross section of the partition 9 is trapezoidal. When the widths of the uppermost portion and the base portion are equal, the cross section of the partition plate 9 is rectangular. If the width of the uppermost portion is larger than the width of the base portion, the frozen noodle mass does not come off even if the container 1 is turned over, which is inappropriate. Noodle block in container 1
Preferably, the partition plate 9 has a triangular or trapezoidal cross section in order to be easily detached from the partition plate 9.

The width of the base of the partition plate 9, that is, the width of the entrance of the groove of the noodle mass is preferably 5 to 20 mm.
If it is smaller than 5 mm, it is difficult to split the noodle mass,
If it is larger than mm, the width of the bottom portion of the groove, that is, the portion of the noodle string 2 is too large, and the noodle mass is easily damaged during production and distribution.

The height of the partition plate 9 must be lower than the depth of the container 1, that is, the height of the side wall 7. If the height of the partition plate 9 is higher than the height of the side wall 7, the noodle chunks 6 are not connected to each other, or the portion of the noodle strings 2 to be connected is curved upward, and the noodle chunks are easily damaged during production and distribution. . The height of the partition plate 9 must also be smaller than the distance between the lower surface of the plate member 4 when the plate member 4 is pressed against the steamed noodle 3 and the bottom surface 5 of the container 1.

The distance between the lower surface of the flat plate member 4 and the uppermost part of the partition plate 9, that is, the noodle strings 2 connecting the small noodle masses 6
The thickness of the portion is preferably 5 to 10 mm. If it is smaller than 5 mm, the thickness of the portion of the noodle strings 2 is too small, and the noodle mass is easily damaged during production and distribution. If it is larger than 10 mm, it is difficult for consumers to divide the noodle mass. Damage to the portion of the noodle strings 2 connecting the small noodle masses 6 becomes a hindrance to the process during production, and during distribution, the tip of the crease is used as an external packaging material or seasonings attached to the noodles as necessary. Piercing the packaging material may cause the bag to break.

As seasonings to be attached to the noodles, ordinary seasonings such as powder soup and liquid soup are used. It is also possible to attach oysters.

The material of the container 1 may be any material that conforms to the Food Sanitation Law and has cold resistance, and is preferably a plastic such as polypropylene. The material of the partition plate 9 is the same as that of the container 1.

The material of the flat plate member 4 must conform to the Food Sanitation Law and, of course, the lower surface (the surface in contact with the noodles) must have a property of preventing the noodles from adhering.

In the freezing operation of the noodles, it is possible to maintain the shape of the frozen noodles and to easily divide the frozen noodles, which is the object of the present invention, even if the frozen noodles are slowly frozen. Is more desirable.

[0023]

EXAMPLES Frozen noodles were produced according to the method of the present invention as follows.

The inner dimensions are 100 mm long, 170 mm wide, 4 depth
A 0 mm cold-resistant polypropylene molded container was produced by a vacuum molding method. Further, a sheet made of the same material as the container is bent, and a triangle having a base width of 10 mm and a height of 20 mm is formed into a cross section, and a partition plate having a length of 100 mm is manufactured. The side walls were bonded together.

The container was charged with 200 g of boiled noodles (udon), and the surface of the noodles was smoothed with a stainless steel plate member having an area slightly smaller than the inner circumference of the container. On this occasion,
The flat member was pushed to a position 25 mm from the bottom of the container, and then removed. Next, the noodles were rapidly frozen while contained in the container, and after freezing, the noodle mass was removed by inverting the container. As a result, a frozen noodle made of two small noodle masses, having a groove on the lower surface equal to the size of the partition plate between these small noodle masses and having a thickness of 5 mm at the connection portion above the groove was obtained. .

Dividing test The same method is used, using the same molding container as above, except that the width of the bottom of the partition plate and the distance of pushing the flat plate member are changed to reduce the size of the groove and the thickness of the connecting portion. Various kinds of frozen noodles were manufactured. That is, including the frozen noodles having the above grooves, the width of the bottom of the partition plate, that is, the width (b) of the groove entrance is 5 to 30 mm, the depth of the groove is 20 mm (common), and the thickness of the connecting portion (h) ) Produced frozen noodles of 3 to 15 mm.

With respect to these frozen noodles, a test was conducted in which the joint portion was divided by a woman using both hands. Table 1 shows the results.

[0028]

[Table 1] Table 1 Dividing test results Thickness of the width connection part of the groove entrance (h) (mm) (b) (mm) 15 10 7 5 330 × △ △ ○ ○ 20 × ○ ○ ○ ○ 10 △ ○ ○ ○ ○ 5 △ ○ ○ ○ ○ Note) ○ Easy to split △ Requires force to split × Not splittable From these results, the width (b) of the groove entrance is preferably 5 to 20 mm, and the thickness of the connection part It is understood that (h) is preferably 3 to 10 mm.

For the range in which the result of the split test on the transport test was good, 100 samples were manufactured and packaged, and then the company's laboratory (from Sendagaya, Tokyo, Japan) (Musashino City, Tokyo) was transported using a general courier service for about 30 km. After the transportation, the condition of the connection portion was examined. Table 2 shows the results.

Also, the condition of the outer packaging material was checked,
No damage was found on the exterior packaging material.

[Table 2] Table 2 Transport test results Thickness (h) (mm) (b) (mm) of the width-entry portion of the groove entrance 10 7 5 3 20 ○ ○ ○ △ 10 ○ ○ ○ △ 5 ○ ○ ○ △ Note) ○ Complete number complete △ Several damages This result shows that the thickness (h) of the connecting portion is more preferably 5 to 10 mm.

A plurality of the small noodle masses obtained by the division test on the adhesion test were packaged in a one-pack in a state of being in contact with each other and stored in a freezer.
When taken out one week later, the noodle blocks adhered to each other and could not be easily separated again. When a large force was applied, the noodle mass itself collapsed. Thereby, it was confirmed that a conventional product in which a plurality of noodle lumps are put in one package is not preferable.

Release Test A frozen noodle was produced using the same molding container as described above. However, as the partition plate, the cross-sectional shape is triangular (base width 10
mm, height 20mm), trapezoid (base width 10mm, top width 5)
mm, height 20mm) and rectangle (width 10mm, height 20m)
m), each of which was prepared and bonded to a container, and the thickness of the connecting portion between the small noodle masses was all 5 mm. After freezing, the ease of detachment of the noodle mass from the container was examined.

As a result, all 10 of the partition plates having a triangular cross section were easily separated. 1 with a trapezoidal cross section
Nine out of 0 were easily detached. 1 with a rectangular cross section
7 out of 0 easily detached.

[0034]

As described above, the frozen noodles of the present invention maintain the form of a single noodle mass at the stage of production, distribution, and storage, and are easily divided when consumed by the consumer. The amount of eating can be adjusted. In addition, since a plurality of small noodle blocks are integrated, there is no need to individually package the small noodle blocks in the outer packaging material, so that the step of individually packaging and the cost therefor are unnecessary, and the manufacturing cost is low. It is.

Further, after the boiled noodles are put into the container, the surface is flattened with a flat plate member, so that the thickness of the connection portion between the small noodle blocks is strictly defined and the surface of the noodle blocks becomes smooth. If necessary, it is possible to prevent the packaging material of the seasonings and the external packaging material from being pierced and damaged.

[Brief description of the drawings]

FIG. 1 is a plan view of a molded container for storing and freezing steamed noodles.

FIG. 2 is a cross-sectional view showing a state in which steamed noodles are stored in a molding container.

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[Procedure amendment]

[Submission date] July 1, 1999 (1999.7.1)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims

[Correction method] Change

[Correction contents]

[Claims]

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0015

[Correction method] Change

[Correction contents]

The uppermost part of the partition plate 9 has a substantially linear width (dot-like when viewed in cross section) or has a constant width. When the uppermost part is linear, the cross section of the partition plate 9 is triangular. The top has a certain width,
If it is smaller than the width of the base of the partition 9, the cross section of the partition 9 is trapezoidal. Whether the width of the uppermost part is equal to the width of the base part (in this case, the cross section of the partition plate 9 is rectangular)
Otherwise, if the width of the uppermost portion is larger than the width of the base portion, the frozen noodle mass is not easily detached even if the container 1 is turned over, which is inappropriate. Therefore, in order to easily detached noodle masses from the container 1, the cross section of the partition plate 9 is triangular or trapezoidal.

[Procedure amendment 3]

[Document name to be amended] Statement

[Correction target item name] 0016

[Correction method] Change

[Correction contents]

The width of the base of the partition plate 9, that is, the width of the entrance of the groove of the noodle mass is 5 to 20 mm. If it is less than 5 mm, it is difficult to divide the noodle mass, and if it is more than 20 mm, the width of the bottom of the groove, that is, the portion of the noodle string 2 is too large, and the noodle mass is easily damaged during production and distribution.

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0018

[Correction method] Change

[Correction contents]

The distance between the lower surface of the flat plate member 4 and the uppermost part of the partition plate 9, that is, the noodle strings 2 connecting the small noodle masses 6
Is 5 to 10 mm in thickness. If it is smaller than 5 mm, the thickness of the portion of the noodle strings 2 is too small, and the noodle mass is easily damaged during production and distribution. If it is larger than 10 mm, it is difficult for consumers to divide the noodle mass. Noodle strings 2 connecting small noodle blocks 6
The damage of the part will be an obstacle to the process at the time of manufacturing,
At the time of distribution, the leading end of the bend pierces the packaging material of the seasoning or the like attached to the exterior packaging material or the noodles as needed, which causes the bag to break. ────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] October 15, 1999 (1999.10.
15)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0015

[Correction method] Change

[Correction contents]

The uppermost part of the partition plate 9 has a substantially linear width (dot-like when viewed in cross section) or has a constant width. When the uppermost part is linear, the cross section of the partition plate 9 is triangular. The top has a certain width,
If it is smaller than the width of the base of the partition 9, the cross section of the partition 9 is trapezoidal. When the widths of the uppermost portion and the base portion are equal, the cross section of the partition plate 9 is rectangular. If the width of the uppermost portion is larger than the width of the base portion, the frozen noodle mass does not come off even if the container 1 is turned over, which is inappropriate. Noodle block in container 1
The partition plate 9 has a triangular or trapezoidal cross section in order to be easily separated from the partition plate 9.

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Claims (9)

[Claims] 1. A noodle mass having one or a plurality of grooves on a lower surface, wherein small noodle masses constituting the noodle mass are connected to each other at a portion above the groove, and at the time of thawing, the noodle mass is formed at the portion of the groove. Frozen noodles that make it possible to adjust the amount of eating by dividing. 2. The frozen noodle according to claim 1, wherein the cross section of the groove has a triangular shape or a trapezoidal shape narrowing toward the inside of the noodle mass. 3. The frozen noodle according to claim 1, wherein a thickness of a portion connecting the small noodle masses is 5 to 10 mm. 4. The width of the entrance of the groove is 5 to 20 mm,
The frozen noodle according to any one of claims 1 to 3. 5. A method for producing frozen noodles, wherein the amount of eating can be adjusted by dividing at the time of thawing, wherein (a) one or more partition plates are provided at the bottom and the upper surface is In the step of charging the steamed noodles into an open molded container, in which case the height of the partition plate is smaller than the depth of the container, so that the steamed noodles put in the container over the partition plate. (B) a step of freezing the steamed noodles accommodated in the container, (c) a step of taking out the noodle mass molded and frozen in the mold of the container, and (d) the noodle mass as it is or seasonings. And packaging the package containing the product, and storing the package in a frozen state. 6. The method according to claim 5, further comprising, in the step (a), pressing the flat plate member from above the noodles after the steamed noodles are charged, thereby flattening the upper surface of the noodles. A method for producing frozen noodles. 7. The method for producing frozen noodles according to claim 5, wherein a cross-sectional shape of the partition plate is a triangle or a trapezoid narrowing upward. 8. The steamed noodle portion on the partition plate has a thickness of 5 to 10 mm after being molded and frozen.
8. The method for producing a frozen noodle according to any one of items 1 to 7. 9. The width of the base of the partition plate is 5 to 20 mm.
The method for producing a frozen noodle according to any one of claims 5 to 8, wherein