JP2004187565A - Noodle-containing food product and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a noodle-containing food product easily immediately eatable and free from decreasing commercial value without changing the form and outflow of liquid, or the like in transformation, production and distribution processes. <P>SOLUTION: The noodle-containing food 1 is composed of a noodle part 10 and an external wrapping part 15 wrapping the noodle part 10. The noodle part 10 has edible noodles 11 and a form-fixing material 12 to be stuck to the surfaces of the edible noodles 11, thus the noodle part 10 and the external wrapping part 15 which are edible can be entirely eaten. The form-fixing material 12 is stuck to the surfaces of the edible noodles 11 so as to lose no fluidity at a prescribed temperature or below and give form-fixing properties at normal temperature. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【００４４】
表１に示すように、麺部１０の常温の定形性は、３５℃以上がよく特に３８℃以下がよい。これは、定形化材１２の流動性喪失温度が低いと、食用麺１１同士の密着が悪くなるためと考えられる。また、麺入り食品１の食感は、４５℃以下がよく特に４０℃以下がよい。これは、定形化材１２の流動性喪失温度が高いと口の中で定形化材１２が流動しにくく、食感が悪くなるものと考えられる。
【００４５】
【発明の効果】
本発明の麺入り食品によれば、すぐに簡単に食べることができ、製造や流通過程で変形や液状物の流出など、形態が変わることなく商品価値を低下させることがなく、いつでもおいしく食べられる。また、本発明の麺入り食品の製造方法によれば、特に製造が容易である。
【図面の簡単な説明】
【図１】本発明の第１の実施形態である麺入り食品の斜視図である。
【図２】本発明の第１の実施形態である麺入り食品に用いる油揚げの正面図である。
【図３】本発明の麺入り食品に用いる油揚げである他の例の油揚げの正面図である。
【図４】本発明の第１の実施形態である麺入り食品の断面図である。
【符号の説明】
１ 麺入り食品
１０ 麺部
１１ 食用麺
１２ 定形化材
１５ 外包部[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a noodle-containing food that can be wrapped in edible food and eaten as a whole, and a method for producing the same.
[0002]
[Prior art]
Conventionally, udon noodles have been eaten and manufactured as follows. First, a flour such as flour and a liquid such as water are mixed to make a uniform state. Then, it is compressed, cut, stretched, etc. to obtain an elongated shape, and then processed such as boiled, steamed and fried to produce edible noodles. Furthermore, when actually eating, season the noodles themselves, such as yakisoba, or put the noodles in a broth that matches the noodles, such as udon or Japanese soba.
Normally, edible noodles are soft and eat with liquids such as broth, so they are not easily carried and eaten as they are, like rice balls.
[0003]
Due to recent lifestyle changes, foods that can be easily and immediately eaten are desired. However, noodles cannot be easily and immediately eaten as described above. In addition, foods that can be cooked and eaten with hot water, such as instant noodles, have also been developed, but it is necessary to prepare hot water and wait for a certain period of time using hot water.
[0004]
As a method for quickly and easily eating noodles, a food in which noodles are wrapped in an edible food so that they can be eaten as it is can be considered. The following is prior art document information related to the invention of this application.
[0005]
[Patent Document 1]
Japanese Utility Model Application Laid-Open No. 4-33387 [0006]
Patent Literature 1 describes a food in which Japanese buckwheat is wrapped in fried food. It is described that this food is eaten with soba soup or soup.
[0007]
[Problems to be solved by the invention]
In the food described in Patent Literature 1, Japanese buckwheat is merely wrapped in deep-fried fried rice, so that it is necessary to apply soup or soup to actually eat it. However, soups and sauces are fluid, so if you put them on from the beginning, they will flow out during distribution and the value of the product will drop, and if you use separately packaged products, the cost of packaging will increase. And work is required before eating. Therefore, it could not be easily eaten immediately.
[0008]
In addition, the food described in Patent Document 1 is one in which a mouth or the like is tied with a cord-like material so that the filling does not go outside. However, the work of tying with a cord is difficult to mechanize, which makes mass production difficult and costly. In addition, if the mouth is not tied, the packing will come out during the distribution process.
[0009]
Therefore, the present invention provides a noodle-containing food that can be easily eaten immediately, and can be eaten deliciously without lowering its commercial value without changing its form, such as deformation or outflow of liquids during the manufacturing or distribution process. Another object of the present invention is to provide a method for producing a noodle-containing food which is easy to produce.
[0010]
[Means for Solving the Problems]
And the invention according to claim 1 for achieving the above-mentioned object is provided with a noodle portion and an outer packet portion wrapping the noodle portion, wherein the noodle portion and the outer packet portion are edible noodle-containing foods, The noodle part has an edible noodle and a shaped material, and the shaped material loses fluidity at a predetermined temperature or less, and the shaped material is attached to the surface of the edible noodle and the noodle portion is shaped at room temperature. It is a noodle-containing food characterized by having a property.
[0011]
According to the first aspect of the present invention, since the noodle portion and the outer package portion are edible, they can be eaten immediately as a whole as a whole. In addition, the shaped material allows the edible noodles to be eaten at any time without collapsing the edible noodles and without spilling out to the outside even if there is an opening in the outer package portion, thereby lowering the commercial value.
[0012]
The invention according to claim 2 is provided with a noodle portion and an outer package portion that wraps the noodle portion, wherein the noodle portion and the outer package portion are noodle-containing foods that are edible, and the noodle portion matches edible noodles with edible noodles. It is a food containing noodles, which is boiled in dashi and has a fixed form at room temperature.
Here, “dashi” means a liquid that is appropriately seasoned. In addition, the term “dashi that is suitable for edible noodles” is, for example, udon soup containing dashi of sea cucumber or kelp, and means a liquid usually used when eating the noodles.
[0013]
According to the invention as set forth in claim 2, since the noodle portion is made by boiling edible noodles in a broth suitable for edible noodles, the boiled noodles can be easily manufactured because the edible noodles have a taste. .
[0014]
The invention according to claim 3 is characterized in that the outer packet portion is a bag shape having an opening, the noodle portion is inserted from the opening, and the opening is open. Or the food containing noodles according to 2.
[0015]
According to the third aspect of the present invention, since the opening is in the open state, the noodle portion can be directly confirmed, and it is also possible to put ingredients and the like directly on the noodle portion.
[0016]
The invention according to claim 4 is the noodle-containing food according to any one of claims 1 to 3, wherein the edible noodles are udon.
[0017]
According to the invention described in claim 4, since the edible noodles are udon, they can be eaten satisfactorily even in a non-hot state such as at room temperature, and are more suitable to be eaten at room temperature as they are.
[0018]
The invention according to claim 5 is the noodle-containing food according to any one of claims 1 to 4, wherein a cross-sectional shape of the edible noodle is substantially circular.
[0019]
According to the invention described in claim 5, when the edible noodles are packed in the outer wrapping portion, the outer wrapping portion can be filled with the same amount of edible noodles as there is no corner.
[0020]
The invention according to claim 6 is the noodle according to any one of claims 1 to 3, wherein the shaped material starts to decrease in fluidity at a temperature of 35 to 45 ° C during cooling. It is a food containing.
[0021]
According to the invention as set forth in claim 6, since the shaped material starts to decrease in fluidity at a temperature of 35 to 45 ° C. during cooling, the shaped material at room temperature is secured, and when eaten, the mouth of the mouth is eaten. The medium temperature allows the shaped material to flow more easily, giving a texture similar to that of eating udon with dashi.
[0022]
The invention according to claim 7 is the noodle-containing food according to any one of claims 1, 3 to 6, wherein the shaped material contains broth that is suitable for edible noodles.
[0023]
According to the invention as set forth in claim 7, since the shaped material contains soup that is compatible with edible noodles, when eating food containing noodles, eat the edible noodles and soup contained in the shaped material at the same time. And has the texture of eating ordinary noodles. Further, the shaped material is more likely to flow at the temperature in the mouth, resulting in a closer texture.
[0024]
The invention according to claim 8 is the noodle-containing food according to any one of claims 1 to 7, wherein the outer wrapping portion uses fried oil.
[0025]
According to the invention as set forth in claim 8, since the outer wrapping portion uses fried oil, the outer wrapping portion has appropriate strength and is hardly broken during distribution or movement. Further, by using udon or the like for the edible noodles, the noodles have a texture similar to that of fox noodles conventionally eaten and are delicious.
[0026]
The invention according to claim 9 is the method for producing a noodle-containing food according to any one of claims 1 and 3 to 8, wherein the edible noodles are contained in a shaped material heated to a temperature at which fluidity is lost or higher. A method for producing a noodle-containing food, comprising: a step of manufacturing a noodle part by putting the noodle part; and a step of putting the noodle part in a bag-shaped outer packet part.
[0027]
According to the ninth aspect of the present invention, the shaped material is easily uniformly applied to the surface of the edible noodles, so that it is possible to produce a noodle-containing food having a stable quality.
[0028]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, specific examples of the present invention will be described. FIG. 1 is a perspective view of a noodle-containing food according to the first embodiment of the present invention. FIG. 2 is a front view of the fried food used for the noodle-containing food according to the first embodiment of the present invention. FIG. 3 is a front view of another example of the deep-fried fried food used for the noodle-containing food of the present invention. FIG. 4 is a cross-sectional view of the noodle-containing food according to the first embodiment of the present invention.
[0029]
The noodle-containing food 1 according to the first embodiment of the present invention is shown in FIG. The noodle-containing food 1 is provided with a noodle part 10 and an outer packet part 15, and the noodle part 10 is wrapped in the outer packet part 15.
[0030]
The noodle section 10 has a regular shape at normal temperature. This formality does not mean that the shape is maintained even when subjected to a strong force, but means that the shape does not collapse when being carried or handled.
[0031]
The noodle section 10 has an edible noodle 11 and a shaped material 12. In this embodiment, the edible noodles 11 are udon, and udon manufactured in the same manner as in the related art is used. Also, the length of the edible noodles 11 is preferably 10 to 50 mm, more preferably 20 to 30 mm, because if it is too long, it is difficult to eat, and if it is too short, the texture of the noodles is lost. In the present embodiment, the edible noodles 11 are udon, but other noodles such as pasta such as Chinese noodles, soba (Japanese soba), and spaghetti may be used.
[0032]
The cross section of the edible noodle 11 is substantially circular without corners as shown in FIG. If the cross-section of the edible noodle 11 is substantially circular with no corners, when the noodle portion 10 is packed in the outer wrapping portion 15, the outer wrapping portion 15 can be filled with the same amount of edible noodles 11 as there is no corner, and The noodles 11 can make the noodle-containing food 1 look larger, and the amount of the shaped material 12 can be increased.
[0033]
The shaping material 12 is a material having fluidity at a high temperature, and losing fluidity when the temperature is lowered to a predetermined temperature. Specifically, the shaping material 12 is formed by adding gelatin, thickening polysaccharide, or the like to the broth. It is a mixture of edible ingredients. The temperature at which the fluidity starts to decrease when the shaped material 12 is cooled is adjusted to a temperature of 35 to 45 ° C. The broth used for the shaped material 12 is desirably a broth suitable for noodles, and in this embodiment, a broth using bonito or kelp that matches udon is used.
In addition, commercially available types of gelatin and thickening polysaccharide used for the shaping material 12 can be used. Then, by adjusting the blending with the broth, the temperature at which the taste and fluidity of the shaped material 12 are lost is adjusted. Gelatin and thickening polysaccharide added to the shaping material 12 have fluidity of the shaping material 12 at a high temperature, and can be made to lose fluidity when the temperature is lowered to normal temperature, and if it is edible. Others can be used.
[0034]
The outer package portion 15 uses a flavored bag-like fried food used for inari sushi or the like as it is. The outer packet part 15 has an opening part 16 as shown in FIG. 1, and the noodle part 10 can be put through the opening part 16. In addition, the outer wrapping portion 15 is not limited to fried food, but may be anything that can wrap the noodle portion 10 in a bag shape or a sheet shape such as laver and can be eaten. The outer wrapping portion 15 is not limited to a bag shape, but may be a sheet shape capable of winding the noodle portion 10.
In addition, even when the noodle-containing food 1 is completed, the opening 16 of the outer package 15 is not closed.
[0035]
As shown in FIG. 2, the outer packet part 15 of the present embodiment uses a rectangular bag-like material in which the fried fish is vertically divided into two parts and the inside thereof is cut open, as shown in FIG. 3. The fried fish can be divided into two diagonally diagonal lines, and a right triangular bag can be used.
[0036]
Next, a method for producing the noodle-containing food 1 will be described.
The edible noodle 11 is made in the same manner as in the related art. In the present embodiment, the length of the edible noodles is shorter than that of the normal noodles, but may be shorter at the stage of manufacturing the noodles, or may be cut after the noodles are manufactured.
In addition to the edible noodles 11, a shaped material 12 is made. Specifically, as described above, a stock is made in the same manner as in the conventional art, and gelatin and a thickening polysaccharide are added to the stock. In this addition, the higher the temperature of the broth, the better the dispersion. Therefore, it is desirable to add gelatin or a thickening polysaccharide to the hot broth.
[0037]
Then, the edible noodles 11 and the shaped material 12 are mixed to form the noodle portion 10. At this time, the temperature of the shaped material 12 is preferably a temperature having fluidity. In this embodiment, since the temperature of the broth is high when the shaped material 12 is made, the edible noodles 11 are put into the fluid shaped material 12 immediately after it is made and before it is cooled. Then, the shaped material 12 is made to adhere to the surface of the edible noodle 11.
[0038]
At this time, the temperature of the edible noodle 11 is around room temperature, and when the edible noodle 11 is put in the shaped material 12, the temperature of the shaped material 12 is slightly lowered, but the fluidity is maintained. Then, in this state, the noodle part 10 is inserted from the opening part 16 of the outer packet part 15. Then, the shaped material 12 of the noodle portion 10 is cooled by the outer package portion 15 and further cooled to around room temperature by heat radiation. Then, the shaped material 12 loses fluidity. Then, the edible noodles 11 are brought into close contact with each other by the shaping material 12, so that the noodle portion 10 is given the shaping property. In addition, the edible noodle 11 of the noodle part 10 and the inside of the outer packet part 15 are also in close contact with the shaped material 12.
[0039]
Since the noodle-containing food 1 made as described above has a fixed shape in the noodle part 10, the noodle part 10 does not go out even when moved during production or distribution. Even when the opening 16 is set on the lower side, the noodle part 10 does not spill.
[0040]
And the noodle-containing food 1 has the following excellent points.
Since the noodle-containing food 1 is composed of the edible noodle part 10 and the outer package part 15, it can be immediately eaten as it is.
In the present embodiment, when eating the noodle-containing food 1, the edible noodles 11 that are udon, the shaped material 12 containing the broth, and the outer packet portion 15 that is a fried bag-shaped fried food are eaten at the same time. So it has the texture of eating a fox noodle. Furthermore, in the present embodiment, the temperature at which the shaped material 12 starts to lose its fluidity during cooling is 35 to 45 ° C., so that when the food is eaten, the fluidity of the shaped material 12 occurs due to the temperature in the mouth. , You can get the texture of eating udon with soup.
Since the noodle portion 10 has a fixed shape, it is possible to sell the product without closing the opening 16 without lowering the merchantability during production or distribution. Therefore, it is possible to sell in a state like inari sushi with the opening 16 on the lower side, and also to sell ingredients such as spices such as leek and eggs and the like with the opening 16 on the upper side. You can also.
[0041]
The noodle-containing food according to the second embodiment of the present invention is a noodle-containing food that does not use the shaped material 12. And the noodle part 10 and the manufacturing method differ from the noodle-containing food 1 of the first embodiment described above. That is, the noodle portion 10 of the noodle-containing food according to the second embodiment is manufactured by boiling in a broth that is suitable for edible noodles, and is cooled to room temperature as it is to impart formality. Other items are the same as the noodle-containing food 1 of the first embodiment.
[0042]
【Example】
The applicant of the present application made a prototype of the shaped material 12 of the first embodiment in which the temperature at which fluidity starts losing during cooling was changed, and the normal shape of the noodle portion 10 and the texture of the noodle-containing food 1 were improved. Compared. Table 1 shows the results. The formability of the noodle portion 10 at room temperature was determined by moving the noodle-containing food 1 at 23 ° C. under the same conditions and examining the shape collapse. Further, the texture of the noodle-containing food was obtained by tasting the prototype noodle-containing food 1 by 10 people. Of the symbols shown in the table, ○ indicates good, Δ indicates normal, and × indicates bad.
[0043]
[Table 1]

[0044]
As shown in Table 1, the moldability of the noodle portion 10 at normal temperature is preferably 35 ° C. or more, and particularly preferably 38 ° C. or less. It is considered that this is because when the fluidity loss temperature of the shaped material 12 is low, the adhesion between the edible noodles 11 becomes poor. The texture of the noodle-containing food 1 is preferably 45 ° C. or less, and particularly preferably 40 ° C. or less. It is considered that when the fluidity loss temperature of the shaped material 12 is high, the shaped material 12 hardly flows in the mouth, and the texture is deteriorated.
[0045]
【The invention's effect】
According to the noodle-containing food of the present invention, it can be easily and quickly eaten, and can be eaten at any time without reducing the commercial value without changing the form, such as deformation or outflow of a liquid material during the manufacturing or distribution process. . Further, according to the method for producing noodle-containing food of the present invention, production is particularly easy.
[Brief description of the drawings]
FIG. 1 is a perspective view of a noodle-containing food according to a first embodiment of the present invention.
FIG. 2 is a front view of the fried food used for the noodle-containing food according to the first embodiment of the present invention.
FIG. 3 is a front view of another example of fried food used for the noodle-containing food of the present invention.
FIG. 4 is a cross-sectional view of the noodle-containing food according to the first embodiment of the present invention.
[Explanation of symbols]
1 noodle-containing food 10 noodle part 11 edible noodle 12 shaped material 15 outer package

Claims (9)

A noodle portion and an outer packet portion that wraps the noodle portion are provided, and the noodle portion and the outer packet portion are edible noodle-containing foods, wherein the noodle portion has edible noodles and a shaped material, and the shaped material is a predetermined shape. The noodle-containing food, which loses fluidity at a temperature of less than or equal to the temperature of the noodles, wherein the noodle portion has a shape at room temperature by adhering a shaped material to the surface of the edible noodles. A noodle part and an outer packet part that wraps the noodle part are provided, and the noodle part and the outer packet part are edible foods containing noodles, and the noodle part is made by boiling edible noodles in dashi that matches edible noodles. Noodle-containing foods having a fixed shape at room temperature. 3. The noodle-containing food according to claim 1, wherein the outer package is a bag having an opening, and the noodle is inserted through the opening, and the opening is open. 4. The noodle-containing food according to any one of claims 1 to 3, wherein the edible noodles are udon. The noodle-containing food according to any one of claims 1 to 4, wherein a cross-sectional shape of the edible noodle is substantially circular. The noodle-containing food according to any one of claims 1 to 3, wherein the shaped material starts to decrease in fluidity at a temperature of 35 to 45 ° C during cooling. The noodle-containing food according to any one of claims 1, 3 to 6, wherein the shaped material contains soup stock suitable for edible noodles. The noodle-containing food according to any one of claims 1 to 7, wherein the outer wrapping portion uses fried oil. It is a manufacturing method of the noodle containing food in any one of Claims 1, 3-8, and manufacturing an noodle part by putting an edible noodle in the shaped material heated above the temperature which loses fluidity, And a step of placing the noodle portion in a bag-shaped outer packet portion.

Images