JP2007306833A - Noodle processed food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide new noodle processed food obtained by utilizing noodles: and to provide a method for producing the noodle processed food. <P>SOLUTION: The noodle processed food 10 is formed through putting ingredients 12 comprising food other than noodles and eatable as they are on cooked noodles 11 connected via binder to be formed into a prescribed shape, and has peculiar palate feeling and characteristics of noodles such as those favorably harmonious to ingredients or seasoning. The noodle processed food has portability and also ease of consumption through wrapping the ingredients with cooked noodles or putting the ingredients between a pair of cooked noodles into a sandwich state. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

The present invention relates to a noodle processed food using noodles as a raw material and a method for producing the same. More specifically, the present invention relates to a novel noodle processed food in which noodles are molded into a predetermined shape, and the ingredients are arranged on the dough impregnated with a binder or baked or between the paired dough, and It relates to the manufacturing method.

Noodles have been eaten all over the world since about 2000 years ago. The origin of noodles in Japan is said to be a kind of tang confectionery that came from China during the Nara period. Udon noodles and soba noodles made from wheat kneaded with water are said to have become popular with the common people at the latest in the Edo period. Various noodles such as pasta have been widely spread.

In recent years, with the spread of the restaurant industry and the fast food industry, the demand for so-called take-out products such as hamburgers has increased. However, udon and ramen served with soup have problems such as inconvenience to carry and deterioration of quality over time after cooking (so-called “nobi”), and are not very suitable as take-out products.
On the other hand, fried noodles that do not contain much moisture have been served as take-out products at stalls. However, there is no change in the fact that you can't eat without chopsticks, etc. Also, because the noodles are separated, they are easy to fall off, so it's not easy to eat outdoors.
Patent Document 1 discloses an invention related to noodle sandwiches in which noodles such as fried noodles that serve as sandwich tools are covered with deep-fried fried skin to maintain a lump state and prevent the noodles from spilling from between the breads. ing.
Further, Patent Document 2 discloses an invention relating to a hamburger-like food in which an edible container such as monaca peel is packed with cooked rice, macaroni, noodles and the like instead of bread.

Japanese Patent Laid-Open No. 11-18735 Japanese Utility Model Publication No. 2-120192

However, the conventional noodle sandwich and hamburger-like food require a complicated process of packaging the noodles with an edible packaging material, and the texture and flavor of these packaging materials and other ingredients are good. There are issues such as not matching.

This invention is made | formed in view of this situation, and it aims at providing the novel noodle processed food using noodles, and its manufacturing method.

The noodle processed food according to the first invention meeting the above object is a food other than noodles and can be eaten as it is on cooked noodles connected to each other by a connecting material and formed into a predetermined shape. (Food serving as cooking utensils).
In the noodle processed food according to the first invention, the cooked noodles may be formed in a plate shape, and the ingredients may be wound with the cooked noodles.

Alternatively, in the noodle processed food according to the first invention, the cooked noodles are further disposed on the ingredients so that the ingredients are sandwiched between the cooked noodles paired with the ingredients. It is good.
Further, two or more layers of the ingredients may be provided between the cooked noodles arranged in the uppermost layer and the lowermost layer, and the cooked noodles may be arranged in the middle of the ingredients.

In the processed noodle food according to the first invention, the noodles can be prevented from falling apart by connecting the noodles with a binder. Therefore, the cooked noodles obtained can be kept in a lump state without using an edible packaging material, and the ingredients can be directly arranged therebetween.

Specific examples of cooked noodle noodle materials that can be used in the processed noodle food according to the first invention include Chinese noodles, udon, cold wheat, somen, pasta, soba and the like. Any one of these noodles may be used alone, or two or more may be used in combination.
When the noodle material used is solid, the diameter (when the cross section is other than circular, the average of the width passing through the center of the cross section; the same applies hereinafter) is within the range of 0.3 mm to 6 mm, long Is preferably in the range of 5 cm to 1000 cm.
Moreover, when the noodle material used is hollow, the diameter is preferably in the range of 5 mm to 15 mm and the length is in the range of 1 cm to 100 cm.

In the noodle processed food according to the first invention, the cooked noodles have a plate-like shape, and the maximum width in the surface direction is within a range of 5 cm to less than 15 cm or 15 cm to 50 cm. The thickness may be in the range of 0.3 cm to 5 cm.

Specific examples of the binder that can be used in the processed noodle processed food according to the first invention include liquid or pasty starch, protein, and seaweed-derived polysaccharides. Only one of these binders may be used alone, or two or more may be used in combination.
Moreover, the seasoning may be further included as needed.

In the noodle processed food according to the first invention, specific examples of ingredients that can be used include vegetables or processed products thereof, fruits or processed products thereof, cereals or processed products thereof, seafood or processed products thereof, meat Alternatively, any one or more of processed products, eggs or processed products thereof, dairy products or processed products thereof, and seasonings may be mentioned.

The manufacturing method of the noodle processed food which concerns on 2nd invention WHEREIN: The 1st process which shape | molds a noodle material in a predetermined shape using a binder, and it is other than noodles on the cooked noodles made by the said 1st process. And a second step of placing ingredients that can be eaten as they are.
In the method for producing a noodle processed food according to the second invention, the cooked noodles may be formed into a plate shape, and may further include a third step of winding the ingredients with the cooked noodles.

Alternatively, in the method for producing noodle processed food according to the second invention, the cooked noodles that are paired in the first step are prepared, and the ingredients placed on one cooked noodles in the second step The other cooked noodles may be placed on and the ingredients may be sandwiched between the paired cooked noodles.

In the method for producing a processed noodle product according to the second invention, the use of a binder material prevents the noodle material from falling apart, so that a complicated process of packing noodles into an edible packaging material is not required. . Therefore, the processed noodle processed food according to the first invention can be efficiently manufactured.

The noodle processed food manufacturing method according to the second aspect of the present invention is the first step, wherein the noodle material steamed with hot water or boiled with steam is put into a mold having a predetermined shape and cooled, and the binder is applied. After spraying or dipping, it is preferable to form into the predetermined shape by cooking.

The noodle processed food according to the first invention and the method for producing the noodle processed food according to the second invention use cooked noodles in which the noodle material is shaped into a predetermined shape with a binder instead of an edible packaging material. Therefore, a new noodle processed food that has the unique texture and flavor of noodles and has the characteristics that the seasoning of the ingredients penetrates into the gaps well and is very familiar with the ingredients. . In addition, because it does not involve soup, it is highly portable, and there is no problem of “nobori” with the passage of time after cooking, and there is no need for chopsticks or forks to eat, so it is easy to eat outdoors. it can. Therefore, it can be sold as a take-out product, and it becomes possible to stimulate new demand for noodles in the fast food industry.
In addition, since various combinations of noodle materials and ingredients used as raw materials are possible, product development rich in variations is possible.

The noodle processed food according to the first invention provides a noodle processed food having a shape that can be eaten directly by hand and is easy to eat by winding ingredients with cooked noodles molded into a plate shape Is done.

In the processed noodle processed food according to the first aspect of the present invention, a processed noodle processed food that is easy to hold by hand and easy to eat is provided by having the ingredients sandwiched between the pair of cooked noodles.
Furthermore, the cooked noodles are placed in the uppermost layer and the lowermost layer, two or more layers of ingredients are sandwiched between them, and the cooked noodles are also placed in the middle of the ingredients so that the cooked noodles in the uppermost and lowermost layers are cooked. Compared to a case where only one layer of ingredients is sandwiched between noodles, it is possible to provide products having various combinations.

In the processed noodle processed food according to the first invention, by using commercially available noodles such as Chinese noodle, udon, cold wheat, somen, pasta and soba as the noodle material, the processed noodle processed food can be provided at low cost. become.
Further, by using a combination of two or more kinds of noodle materials, it becomes possible to impart diversity to the flavor and texture of the prepared cooked noodles.
The noodle processed food according to the first invention is a solid noodle material having a diameter in the range of 0.3 mm to 6 mm, a length in the range of 5 cm to 1000 cm, and a diameter of 5 mm or more. Since noodles appropriately selected from hollow noodles within a range of 15 mm or less and a length within a range of 1 cm to 100 cm can be used as raw materials, the noodle processing provided as a product It is possible to select the most suitable noodle material for food.

In the processed noodle processed food according to the first invention, the binder is appropriately selected from various readily available raw materials such as liquid or paste-like starch, protein, seaweed-derived polysaccharides, and the like. Therefore, it is possible to provide processed noodles at a low price, and to provide cooked noodles with various textures according to the types of noodle ingredients and ingredients to be combined and customer preferences. It becomes possible.
Furthermore, by including a seasoning in the binder, it is possible to impart various flavors to the cooked noodles according to the type of noodle material and ingredients to be combined and the taste of the customer.

The noodle processed food manufacturing method according to the second invention is a simple method that eliminates the need to pack the noodles into an edible container by forming the noodles into a predetermined shape with a connecting material. It becomes possible to manufacture efficiently the novel noodle processed food based on 1 invention at low cost.
In particular, in the first step, the noodle material steamed with hot water or steamed with steam is placed in a mold having a predetermined shape and cooled, so that the noodle material can be molded with good workability.
In addition, as a method for attaching the binder, it is possible to select from various methods such as coating, spraying or dipping according to the working environment.
Furthermore, the method for producing a processed noodle food according to the second invention is also suitable for mass production in a food factory, and the franchise development is achieved by transporting the processed noodle processed food manufactured in the factory in a frozen or refrigerated place to a store. Is also possible.

Next, an embodiment of the present invention will be described with reference to the accompanying drawings for understanding of the present invention.
FIG. 1 is a perspective view of a processed noodle processed food 10 according to a first embodiment of the present invention, in which ingredients 12 are placed on cooked noodles 11 connected to each other by a connecting material and formed into a predetermined shape. .
FIG. 2 is a perspective view of the noodle processed food 20 according to the second embodiment of the present invention, obtained by winding the ingredients 22 placed on the cooked noodles 21 formed into a plate shape with the cooked noodles 21. It is.

FIG. 3 is a perspective view of a processed noodle processed food 30 according to the third embodiment of the present invention, in which only one layer of ingredients 32 is sandwiched between cooked noodles 31 as a pair.
FIG. 4 shows that there are two layers (or three or more layers) of ingredients 42 between the cooked noodles 41 which are paired in the uppermost layer and the lowermost layer, and the cooked noodles 41a are also placed between these ingredients 42. It is sectional drawing of the noodle processed food 40 which concerns on the 4th Embodiment of this invention which pinched | interposed the ingredients 42 and the cooked noodles 41a alternately so that it may arrange | position.

The noodle material used as the raw material of the processed noodle foods 10, 20, 30, 40 according to the first to fourth embodiments is not particularly limited in the type of noodles, and is produced by any raw material and manufacturing method. Can be used. Specific examples include udon such as udon, cold wheat, and somen made from wheat flour and saline, pasta containing eggs in the above ingredients, Chinese noodles made mainly from wheat flour and kansui, and buckwheat flour as ingredients. Although 1 or 2 or more, such as a buckwheat noodle containing, is mentioned, it is not limited to these. In addition to raw noodles, dry noodles and instant noodles can also be used.
The shape does not necessarily have to be a solid noodle string, and if it can be molded into a predetermined shape by connecting it with a binder and cooking it, it can be long, such as macaroni. A short hollow shape can be used.

The diameter and length of the raw material noodle material are appropriately adjusted according to the size and thickness of the cooked noodles, and the workability at the time of manufacture. For solid noodle materials, the diameter is 0.3 mm or more. It is in the range of 6 mm or less, and the length is in the range of 5 cm or more and 1000 cm or less. For the hollow noodle material, the diameter is in the range of 5 mm or more and 15 mm or less, and the length is 1 cm or more and 100 cm or less. It is preferable to be within the range.

As the raw material, the noodle material is boiled with hot water or steamed with steam. The boiled or steamed time is appropriately adjusted depending on the type of noodles used and the taste of the customer. However, in order to cook later, it is preferable to finish it softly by taking a little longer time than the standard boiled or steamed time.

The cooked noodle material is drained as necessary, and then formed into a predetermined shape using a binder.
The “predetermined shape” for forming the noodle material can be arbitrarily selected, but it is formed into the following shapes and sizes in consideration of ease of eating, ease of holding, and form for serving to customers. It is preferable to do this.

When serving customers in the form of hamburgers or sandwiches that customers eat with their hands, the maximum width in the surface direction is within the range of 5 cm or more and less than 15 cm in consideration of ease of holding, and the thickness is It is preferable to form into a plate-like shape having a circle, ellipse, rectangle or triangle plate surface within a range of 0.3 cm to 5 cm.
In addition, when serving customers with noodle processed foods arranged on a plate in a form that the customer eats with chopsticks or forks and knives, the maximum width in the surface direction is within the range of 15 cm to 50 cm, It is preferable to form into a plate shape having a plate surface shape of a circle, an ellipse, a rectangle or a triangle with a thickness in the range of 0.3 cm to 5 cm.

In forming the noodle material, it is preferable to use a mold having a predetermined shape from the viewpoint of workability. When a predetermined amount of noodle material is put in a mold and then cooled at a low temperature in a refrigerator or the like, it is preferable that the mold does not lose its shape when taken out from the mold. You may pre-cool with cold water before putting into a refrigerator.

As a connecting material that can be used for the production of cooked noodles 10, 20, 30, 40 according to the first to fourth embodiments of the present invention, it has a property of solidifying by cooking, and is a food. Any thing used in the field of manufacture can be used. For example, liquid or paste-like starch, protein, seaweed-derived polysaccharides or a mixture thereof may be mentioned as examples. More specifically, batter liquid, melted egg, funori, carrageenan, etc. prepared by dissolving flour such as wheat flour and rice flour or starch such as corn starch and tapioca starch with water.
Milk, broth or the like may be used in place of water, and seasonings such as yam, baking powder, sugar, salt, mirin, spices, etc. may be added as necessary. At that time, the type and amount of seasoning to be added are appropriately adjusted according to the taste of the customer, the type of ingredients used, and the like.

The binder is attached to the surface of the noodle material by applying or spraying the molded noodles on the surface or immersing the molded noodles in the liquid binder material. The binder may be attached to only one side of the noodles formed into a plate shape, or may be attached to both sides.
However, if too much binder is attached, the gaps in the noodles are filled, and the texture of the noodles may be impaired or the familiarity with the ingredients may deteriorate. Therefore, it is preferable that the amount of attachment of the binder to the noodle material is not too much.

Next, when the noodle material to which the binder is attached is heated and cooked, cooked noodles in which the noodle material is connected by the solidified binder material are obtained. Specific examples of the cooking method include a method of baking with an iron plate or a frying pan heated with fats and oils such as butter, lard, salad oil, sesame oil, a method of applying fats and baking in an oven, or a method of frying with fats and oils. .

The ingredients that can be used are foods other than noodles and can be eaten as they are. Specific examples thereof include vegetables such as lettuce, tomato, cucumber, and pickles, or processed products thereof, oranges, Pineapple or canned fruits such as pineapples or processed products thereof, corn, red beans, other beans, bean paste, corn flakes, oatmeal or other cereals or processed products thereof, smoked salmon, oil sardine, or fish and shellfish such as fried white fish Or processed product thereof, meat such as ham, char siu or hamburg or processed product thereof, boiled egg, egg such as scrambled egg or processed product thereof, dairy product such as cheese, custard cream, or fresh cream, or processed product thereof, And seasonings such as mayonnaise, ketchup, Worcester sauce, soy sauce, and vinegar. These may be used alone, or may be used in combination of two or more in consideration of customer preference and flavor matching.

The noodle processed food 10 which concerns on 1st Embodiment is provided by mounting an ingredient on the cooked noodles connected with the binder and shape | molded by the predetermined shape. When providing it to the customer, it may be placed on a plate or the like as it is, but it may be cut into an appropriate size so that it can be easily separated.
Moreover, in 2nd Embodiment, about how to wind the cooked noodles 21 (what kind of shape and size is wound), the size and shape of the cooked noodles 21, and the ease of holding when holding by hand. It is determined appropriately in consideration of the above. Examples of the shape include a cylindrical shape, a conical shape, and a shape in which these are crushed in the radial direction.

Alternatively, noodle processed foods 30 and 40 according to the third or fourth embodiment are provided by sandwiching ingredients between a pair of cooked noodles that are connected to each other by a connecting material and formed into a predetermined shape. The The combination of the noodle material and the binder used for the cooked noodles to be paired may be the same, but may be different from each other in order to change the flavor and texture.
In addition, when sandwiching the ingredients, only one layer of the ingredients 32 may be sandwiched between the cooked noodles 31 as a pair, as in the noodle processed food 30 according to the third embodiment of the present invention shown in FIG. Or, like the noodle processed food 40 according to the fourth embodiment of the present invention shown in FIG. 4, two layers (three or more layers may be provided) between the cooked noodles 41 paired in the uppermost layer and the lowermost layer. ), And the ingredients 42 and the cooked noodles 41a may be alternately sandwiched so that the cooked noodles 41a are also arranged between the ingredients 42. In the latter case, the types and combinations of ingredients in each layer may be the same, but they may be different in order to change the flavor and texture. The combination of the noodles and the binder used for the cooked noodles sandwiched between the ingredients may be the same as the cooked noodles located in the uppermost layer and the lowermost layer, or may be different from each other.

Next, examples carried out for confirming the effects of the present invention will be described.
(1) 70 g of Chinese noodles (thin noodles) is boiled with hot water for 30 seconds, exposed to cold water, cooled in half, put into molds and cooled in a refrigerator (hereinafter referred to as “A”).
(2) A is immersed in a binder containing flour, chicken eggs, granulated sugar, and water, and the binder is attached.
(3) Bake both sides of A (2 sheets) to which the binder is attached in a frying pan heated with butter (hereinafter referred to as “B”).
(4) Chinese-style sauce (mixed with appropriate amounts of soy sauce, soy sauce, sake, sugar, garlic, leeks and ginger) is applied to the baked pork soup, and each piece of lettuce and tomato and seasoning (mayonnaise and mustard) ) Between two sheets of B.

It is a perspective view of the noodle processed food which concerns on the 1st Embodiment of this invention. It is sectional drawing of the noodle processed food which concerns on the 2nd Embodiment of this invention. It is a perspective view of the noodle processed food which concerns on the 3rd Embodiment of this invention. It is sectional drawing of the noodle processed food which concerns on the 4th Embodiment of this invention.

Explanation of symbols

10: Processed noodles, 11: Cooked noodles, 12: Ingredients, 20: Processed noodles, 21: Cooked noodles, 22: Ingredients, 30: Processed noodles, 31: Cooked noodles, 32: Ingredients , 40: processed noodle food, 41, 41a: cooked noodles, 42: ingredients

Claims (15)

Processed noodle foods that are prepared with cooked noodles that are connected with a binder and formed into a predetermined shape and that are foods other than noodles that can be eaten as they are. 2. The processed noodle processed food according to claim 1, wherein the cooked noodles are formed in a plate shape, and the ingredients are wound with the cooked noodles. The processed noodle processed food according to claim 1, wherein the ingredients are sandwiched between the pair of cooked noodles. The noodle processed food according to claim 3, wherein the cooked noodles are arranged in an uppermost layer and a lowermost layer, have two or more layers of the ingredients, and the cooked noodles are arranged in the middle of the ingredients. Processed noodle food characterized by The noodle processed food according to any one of claims 1 to 4, wherein the cooked noodles use one or more of Chinese noodles, udon, cold wheat, somen, pasta, and buckwheat. Processed noodle food. The noodle processed food according to any one of claims 1 to 5, wherein the noodle material of the cooked noodles has a diameter in the range of 0.3 mm to 6 mm and a length in the range of 5 cm to 1000 cm. Noodle processed food characterized by being a solid food. The noodle processed food according to any one of claims 1 to 5, wherein the noodle material of the cooked noodles has a diameter in the range of 5 mm to 15 mm and a length in the range of 1 cm to 100 cm. Noodle processed food characterized by being a hollow one. The noodle processed food according to any one of claims 1 to 7, wherein the cooked noodles have a plate shape, and the maximum width in the surface direction is 5 cm or more and less than 15 cm or 15 cm or more and 50 cm or less. The noodle processed food characterized by being in the range of 0.3 cm to 5 cm. The noodle processed food of any one of Claims 1-8 WHEREIN: As for the said binder, any 1 or 2 or more of the polysaccharide of liquid or paste-like starch, protein, and seaweed is used. Noodle processed food characterized by the above. The noodle processed food of any one of Claims 1-9 WHEREIN: A seasoning is included in the said binder, The noodle processed food characterized by the above-mentioned. The noodle processed food according to any one of claims 1 to 10, wherein the ingredients are vegetables or processed products thereof, fruits or processed products thereof, cereals or processed products thereof, seafood or processed products thereof, meat or Processed noodle processed food characterized by being one or more of the processed product, egg or processed product thereof, dairy product or processed product thereof, and seasoning. A first step of forming a noodle material into a predetermined shape using a binder, and a food that is a food other than noodles and can be eaten as it is on the cooked noodles produced by the first step And a second step of placing the noodle processed food. 13. The method for producing noodle processed food according to claim 12, wherein the cooked noodles are formed into a plate shape, and further include a third step of winding the ingredients with the cooked noodles. Manufacturing method. 13. The method for producing a processed noodle processed food according to claim 12, wherein in the second step, the ingredients are sandwiched between the cooked noodles to be paired. In the manufacturing method of the noodle processed food of any one of Claims 12-14, in the said 1st process, the said noodles material boiled with hot water or steamed with water vapor | steam is put into the mold of a predetermined shape, and is cooled. A method for producing a processed noodle processed food, characterized in that the binder is applied, sprayed or dipped and then cooked and formed into the predetermined shape.

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