JP2009207439A - Method for producing instant noodle in cup - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing instant noodles in cup, which is capable of preventing damaging the inner surface of the biodegradable cup by dried noodle mass contained in the cup. <P>SOLUTION: The method for producing instant noodles in cup includes the following process: A biodegradable cup formed of a biodegradable base layer and a biodegradable and water-resistant face layer covering the surface of the base layer is packed with at least one of a bag containing dried ingredients and a bag containing a soup material, and then a dried noodle mass is put on the former bag or the latter bag. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing instant noodles in a container, and more particularly to a method for containing the contents of instant noodles in a container.

  As a prior art related to the present invention, a soup bag elastically inflated by air above or below a noodle mass is arranged, and a bag instant instant that prevents the noodle mass from being damaged or cracked by an external impact Noodle packaging is known (see, for example, Patent Document 1).

JP-A-6-270976

In recent years, there has been a strong demand for the reduction of garbage and the realization of a resource recycling society. In the field of instant noodles in containers, it is considered to use biodegradable containers.
However, depending on the structure, material, etc. of a biodegradable container, when hot water is poured into a dish whose inner surface is damaged, the hot water infiltrates from the wound and the components of the container may elute into the cooked instant noodles. In addition, if a relatively large amount of hot water enters from the scratch, the container may be softened.

Of course, the biodegradable container used for instant noodles is manufactured with a material that does not cause health hazards even if the components are eluted and ingested in the cooked instant noodles.
However, since there is a possibility that the components of the biodegradable container may elute into the cooked instant noodles, it is desirable to prevent the inner surface of the container from being damaged by the dried noodle mass accommodated therein.

  The present invention has been made in view of the above circumstances, and provides a method for producing instant noodles in a container that can prevent the inner surface of a biodegradable container from being damaged by a dried noodle mass housed inside. It is.

  The present invention provides a biodegradable container comprising a biodegradable base material layer and a biodegradable and water-resistant surface layer covering the surface of the base material layer. Provided is a method for producing instant noodles in a container including a step of loading dried noodle chunks on a loaded ingredient bag or soup bag after loading at least one of the soup bag containing the soup stock It is.

According to the method for producing instant noodles in a container according to the present invention, after loading at least one of the ingredient bag and the soup bag, the noodle chunk is loaded on the loaded ingredient bag or soup bag. Is placed on the bottom surface of the container via at least one of the ingredient bag and the soup bag.
For this reason, even when subjected to an impact from the outside during transportation or storage, at least one of the ingredient bag and the soup bag can serve as a cushioning material to prevent the noodle mass from being exposed in the container. It is possible to prevent the inner surface of the biodegradable container from being damaged.
This prevents the biodegradable base material layer from softening and elution with hot water penetrating from scratches, making it possible to use the biodegradable container as an instant noodle container without any inconvenience, As a result, it is possible to contribute to the realization of a resource recycling society.

  The method for producing instant noodles in a container according to the present invention comprises a biodegradable container comprising a biodegradable base layer and a biodegradable and water-resistant surface layer covering the surface of the base layer. A step of loading a dried noodle mass on the loaded ingredient bag or soup bag after loading at least one of the ingredient bag containing the ingredient and the soup bag containing the soup stock And

  In the method for producing instant noodles in a container according to the present invention, the base material layer having biodegradability maintains a certain shape as a container, while being easily decomposed by water and microorganisms, and the ingredients are temporarily cooked. There is no particular limitation as long as it is not harmful to health even if it is dissolved in instant noodles, and there is no particular limitation. For example, a foamed molded product using starch or a derivative thereof as a main raw material can be mentioned.

  Here, the starch is not particularly limited, and examples thereof include starch obtained from agricultural products produced worldwide as main grains, such as potato, corn, tapioca, rice, wheat and sweet potato. It may be manufactured from a specific agricultural product, or may be a mixture of products manufactured from a plurality of agricultural products.

In addition, the above-mentioned starch derivatives refer to those obtained by modifying starch within a range that does not inhibit biodegradability, and examples thereof include pregelatinized starch, crosslinked starch, and modified starch.
Furthermore, a mixture obtained by mixing the above-mentioned unmodified starch and the above-mentioned starch derivative may be used.

  In addition, various additives may be added to the starch or derivatives thereof as long as they are ingested and are not harmful to health. Specific examples of the additive include an extender, a strength adjuster, a plasticizer, an emulsifier, a stabilizer, a mold release agent, a homogeneity adjuster, a moisturizer, a conductivity adjuster, a dielectric loss adjuster, and a swelling agent. And coloring agents.

  The surface layer having biodegradability and water resistance is not particularly limited as long as it is a biodegradable thin layer that can impart water resistance to the surface of the base material layer. It is preferable to have moisture resistance and high heat resistance, and examples thereof include a coating film made of a biodegradable plastic.

  Examples of biodegradable plastics include 3-hydroxybutyric acid-3-hydroxyvaleric acid copolymer, poly-p-hydroxybenzaldehyde (PHB), polybutylene succinate (PBS), polycaprolactone (PLC), and cellulose acetate. (PH) polymer, polyethylene succinate (PESu), polyester amide, modified polyester, polylactic acid (PLA), Matterby (registered trademark, Novamont, Italy: polyvinyl alcohol resin having starch as a main component and biodegradability And aliphatic polyester-based resins as subcomponents), and so-called “biodegradable plastics” such as cellulose / chitosan composites. Only one kind of these biodegradable plastics may be used, or two or more kinds of composites may be used. In addition, these biodegradable plastics may contain auxiliary raw materials such as biodegradable plasticizers and fillers.

In the method for producing instant noodles in a container according to the present invention, the ingredient bag or soup bag preferably seals the ingredients or the soup base together with air.
According to such a configuration, the ingredient bag or the soup bag is elastically inflated by the air sealed together with the ingredient or the soup base, and the impact from the outside can be efficiently absorbed.
Thereby, the buffer effect of an ingredient bag or a soup bag can be heightened, and it can suppress more effectively that a noodle lump violates in a container. For this reason, it becomes possible to more effectively prevent the inner surface of the container from being damaged by the dried noodle mass.

  Here, the amount of air sealed in the ingredient bag or soup bag is set so that the volume at 25 ° C. is about 1.1 times or more the volume of the ingredient or soup base contained together. It is preferred that

In the method for producing instant noodles in a container according to the present invention, the container has a bottom surface, a side surface extending so as to stand up from the edge of the bottom surface, and an upper edge opening defined by an edge of the side surface. It is preferable to incline with respect to the bottom surface so as to taper from the upper edge opening toward the bottom surface.
According to such a configuration, since the volume of the container becomes smaller as it goes down the container, the movement of the stored noodle mass is restricted, and the noodle mass is not easily violated even when subjected to an impact.
Thereby, it can prevent still more effectively that the inner surface of a container is damaged with the dried noodle lump.

In the above configuration in which the side surface is inclined with respect to the bottom surface so as to taper toward the bottom of the container, the container has a substantially inverted truncated cone shape having a circular bottom surface and an upper edge opening, and the noodle mass has a minimum diameter. May be an inverted frustoconical shape that is substantially equal to the diameter of the bottom surface of the container.
According to such a configuration, since the inverted frustoconical noodle mass is accommodated in the bottom of the inverted frustoconical container, the movement of the noodle mass in the lateral direction is further restricted and the impact is reduced. The noodle chunks are less likely to rampage even after receiving. Thereby, it can prevent still more effectively that the inner surface of a container is damaged with the dried noodle lump.

In the method for producing instant noodles in a container according to the present invention, the noodle mass may be sealed in a noodle bag together with air.
According to such a configuration, the noodle bag is inflated elastically by the air sealed together with the noodle mass, and the impact transmitted from the noodle mass to the inner surface of the container even if the noodle mass violates in the container due to external impact Is alleviated and the inner surface of the container can be more effectively prevented from being damaged.

  Here, the amount of air sealed in the noodle bag is preferably set so that the volume at 25 ° C. is about 1.1 times the volume of the noodle mass accommodated together.

In the method for producing instant noodles in a container according to the present invention, the ingredient bag or soup bag may have a colored or non-colored tongue piece that extends from the periphery of the bag and is placed on the noodle mass.
According to such a configuration, since the tongue piece extending from the periphery of the ingredient bag or soup bag is placed on the noodle chunk, the consumer is in the presence of the ingredient bag or soup bag arranged under the noodle chunk. It becomes easy to notice and it becomes possible to prevent forgetting to take out the material bag.

In the method for producing instant noodles in a container according to the present invention, the ingredient bag and the soup bag may be integrally connected, and the soup bag or the ingredient bag may be placed on the noodle mass.
According to such a configuration, since either the ingredient bag or the soup bag connected together is placed on the noodle chunk, if the consumer takes out the soup bag or the ingredient bag, the ingredient connected to it A bag or a soup bag is also taken out naturally, and it becomes possible to prevent forgetting to take out the ingredient bag or the ingredient bag.

  Hereinafter, a method for producing an instant noodle-containing container according to an embodiment of the present invention will be described in detail with reference to the drawings. In addition, the same code | symbol is attached | subjected and demonstrated to the member which is common in several embodiment demonstrated below.

Embodiment 1
FIG. 1 is a perspective view of a container-made instant noodle produced by the method for producing instant noodles in a container according to Embodiment 1, and FIG. 2 is a perspective view showing a state in which a lid is removed from the container-made instant noodles shown in FIG. 3 is a cross-sectional view of FIG. 2, and FIG. 4 is an enlarged view of a main part of FIG.

  As shown in FIGS. 1 to 3, a container-made instant noodle 10 manufactured by the container-made instant noodle manufacturing method according to Embodiment 1 is a material bag in which a dry ingredient is stored in a biodegradable container 1. 2. A dried noodle mass 3 and a soup bag 4 containing the soup stock are sequentially loaded, and then a lid 5 is fitted to the upper edge opening 1c of the container 1.

2 and 3, the container 1 has a circular bottom surface 1a, a side surface 1b extending so as to rise from the edge of the bottom surface 1a, and a circular upper edge opening 1c defined by the edge of the side surface. Have.
In the container 1, the side surface 1b is inclined with respect to the bottom surface 1a so that the inner diameter gradually decreases from the upper edge opening 1c toward the bottom surface 1a, and the container 1 as a whole has a substantially inverted frustoconical appearance.

As shown in FIG. 3, the ingredient bag 2, the noodle chunk 3, and the soup bag 4 are composed of the ingredient bag 2, the noodle chunk 3, and the soup bag 4 from the bottom surface 1 a side of the container 1 toward the upper edge opening 1 c side. They are located in order. That is, the ingredient bag 2 is first loaded in the container 1, and then the noodle chunk 3 and the soup bag 4 are sequentially loaded.
For this reason, the noodle mass 3 is placed on the ingredient bag 2 in the container 1, and the ingredient bag 2 serves as a cushioning material even if it receives an impact during transportation or storage. The noodle mass 3 is not transmitted directly.
As a result, the noodle mass 3 is prevented from being exposed in the container 1, and the inner surface of the container 1 is prevented from being damaged by the dried noodle mass 3.

  Of course, although not shown, from the bottom 1a toward the upper edge opening 1c, the ingredient bag 2, the soup bag 4 and the noodle mass 3 are ordered, the soup bag 4, the ingredient bag 2 and the noodle mass 3 are ordered, or The soup bag 4, the noodle chunk 3, and the ingredient bag 2 may be loaded in this order. What is to be protected is that at least one of the ingredient bag 2 and the soup bag 4 is located on the bottom surface 1 a side of the noodle mass 3.

The ingredient bag 2 is sealed with air (not shown) such as dried green onions, dried seaweed, dried menma, and sesame together with air.
The amount of air sealed together with the ingredients is such that the volume of the air occupies a certain proportion with respect to the volume of the ingredients in the ingredient bag 2 and is not too small with respect to the maximum volume of the ingredient bag 2. However, it is preferably within a range of certain conditions.

Further, the noodle mass 3 has a substantially inverted truncated cone shape whose minimum diameter is substantially equal to the diameter of the bottom surface 1a of the container 1, and is accommodated in a state in which the noodle mass 3 fits well in the bottom of the container 1 having the inverted truncated cone shape. Therefore, movement within the container 1 is restricted.
For this reason, even if an impact is applied to the container 1 from the outside, the noodle mass 3 is restricted from moving greatly in the container 1, and the noodle mass 3 in the container 1 is coupled with the buffer effect of the material bag 2 described above. This prevents the inner surface of the container 1 from being damaged.

As shown in FIG. 4, which is an enlarged view of the main part of FIG. 3, the biodegradable container 1 has a coating film (surface layer) 7 in which the surface of the biodegradable substrate layer 6 has biodegradability and water resistance. It is coated with.
The base material layer 6 is formed by foaming and firing a molding material mainly composed of starch. The covering film 7 is a film having a thickness of 20 μm or more mainly composed of a modified polyester, and is affixed to the surface of the base material layer 6 at the same time as or after the molding of the molding material.

  Here, in order to verify the effect of preventing scratches on the inner surface of the container 1 by the method for producing instant noodles containing containers according to the first embodiment, the loading order of the ingredient bag 2, the noodle chunk 3 and the soup bag 4 is changed. A test was conducted.

The details of the instant noodles in a container used for the test are as follows.
(1) Container shape: substantially inverted truncated cone upper edge diameter: 140 mm
Upper edge opening diameter: 123mm
Bottom diameter: 80mm
Height: 75mm
Average thickness: about 1.5mm
Weight: about 20g
Base material layer (main component): starch-coated film (main component): modified polyester (2) noodle mass shape: substantially inverted truncated cone shape maximum diameter: about 95 mm
Minimum diameter: about 70mm
Height: about 45mm
Volume: About 200cm ³
Weight: about 60g
(3) Material bag shape (plane): substantially square (90 × 95 mm)
Weight (including contents): Approximately 6g
(4) Soup bag shape (plane): substantially square (80 × 90 mm)
Weight (including contents): About 10g
(5) Lid shape (plane): Circular weight: About 7g

  The test method is as follows. In addition, the thing loaded in order of the noodle chunk 3, the ingredient bag 2, and the soup bag 4 from the bottom face 1a side of the container 1 toward the upper edge opening 1c is Comparative Example 1, and the ingredient bag 2 toward the same direction. Example 1 was loaded in the order of noodle chunk 3 and soup bag 4 and Example 2 was loaded in the order of ingredient bag 2, soup bag 4 and noodle chunk 3 in the same direction. .

(1) A case in which 12 instant noodle containers are packed in a cardboard box with almost no gap is used as one case, and five cases are prepared for each of the three types of Comparative Example 1 and Examples 1 and 2.
(2) The packed cardboard box has a direction in which the lid 5 is up and the bottom surface of the container 1 is down with respect to the direction of gravity (this direction is expressed as “horizontal direction” in Table 1 below), Drop from a height of 1.5m.
(3) Remove the instant noodle container from the cardboard box and remove the noodle mass 3, soup bag 4 and ingredient bag 2.
(4) Visually confirm that the container 1 is not cracked.
(5) Pour hot water containing a surfactant and a staining agent into the container 1, leave the hot water for about 7 minutes, and check for the presence of stained scratches.

  The test results are as shown in Table 1 below. The numbers in the table represent the number of scratches identified. In the table, “inner R” is a rounded and bent portion of the inner surface of the container extending from the side surface 1b to the bottom surface 1a (see FIG. 3).

As apparent from Table 1 above, in the confirmation after staining in Comparative Example 1, many scratches were found in the “inner R” portion of the container 1.
This is because the material bag 2 serving as a cushioning material is not interposed between the bottom surface 1 a of the container 1 and the noodle mass 3, so that the impact at the time of dropping is directly transmitted to the noodle mass 3, and the noodle mass 3 is violated in the container 1. it is conceivable that.
On the other hand, in Examples 1 and 2 in which the ingredient bag 2 is interposed between the bottom surface 1a of the container 1 and the noodle mass 3, the occurrence of stained flaws was significantly reduced.

Thus, by loading the ingredient bag 2 so as to be positioned on the bottom surface 1a side of the container 1 relative to the noodle mass 3, it is possible to prevent the noodle mass 3 from violating in the container 1 due to the impact at the time of dropping. It can be seen that the inner surface of 1 can be prevented from being damaged.
Therefore, it can be said that the method for producing instant noodles in a container according to Embodiment 1 is a suitable production method when the biodegradable container 1 having the biodegradable base layer 6 is used as a container for instant noodles. .
Needless to say, if the contact area between the noodle mass 3 and the ingredient bag 2 or the soup bag 4 is set larger, the buffering effect is further enhanced.

Embodiment 2
A method for producing instant noodles in a container according to Embodiment 2 of the present invention will be described with reference to FIG. FIG. 5 is a view corresponding to FIG. 3 showing a container-made instant noodle manufactured by the method for manufacturing a container-made instant noodle according to the second embodiment.

As shown in FIG. 5, in the instant noodle 20 with container produced by the method for producing instant noodle with container according to Embodiment 2, the noodle mass 3 is accommodated in the noodle bag 21.
The noodle bag 21 seals the noodle mass 3 together with air and swells to 1.1 times or more the volume of the noodle mass 3.
Other configurations are the same as those of the first embodiment.

  In order to investigate the effect of the method for producing instant noodles in a container according to the second embodiment, a test similar to that performed in the first embodiment was performed. Also here, the noodle bag 21, the ingredient bag 2, and the soup bag 4 loaded in this order from the bottom 1 a of the container 1 toward the upper edge opening 1 c of the container 1 is referred to as Comparative Example 2, and the ingredients are directed in the same direction. A bag 2, a noodle bag 21, and a soup bag 4 are loaded in this order as Example 3, and a material bag 2, a soup bag 4 and a noodle bag 21 are loaded in this order in the same direction as Example 4 did.

The details of the instant noodles contained in the container used in the test are the same as in the first embodiment except that the noodle mass 3 is sealed together with air in the noodle bag 21, and the test method is the same as in the first embodiment. It is. In addition, the dimension (plane) of the noodle bag 21 is about 120 × 140 mm.
The test results are as shown in Table 2 below.

As is clear from Table 2 above, in Comparative Example 2, the number of scratches found was reduced compared to Comparative Example 1 shown in Embodiment 1. This is presumably because the noodle bag 21 sealed the noodle mass 3 together with air and bulges elastically, thereby reducing the impact applied to the inner surface of the container 1 by the noodle mass 3.
On the other hand, in Examples 3 and 4, no damaged one was found. This is considered to be because the elastically inflated noodle bag 21 combined with the cushioning effect of the ingredient bag 2 gave better results.
Therefore, it can be said that this Embodiment 2 which sealed the noodle block 3 with the noodle bag 21 with air is a more preferable embodiment in preventing the inner surface of the container 1 from being damaged.

Embodiment 3
A method for producing instant noodles in a container according to Embodiment 3 of the present invention will be described with reference to FIG. FIG. 6 is a view corresponding to FIG. 3 showing the container-made instant noodles manufactured by the method for manufacturing the container-containing instant noodles according to the third embodiment.

As shown in FIG. 6, the container-made instant noodle 30 manufactured by the container-made instant noodle manufacturing method according to the third embodiment has an ingredient bag 32 extending from the periphery of the ingredient bag 32, and Has a tongue piece 32a to be placed thereon.
In the above-described second embodiment shown in FIG. 5, since it is necessary to take out the noodle mass 3 from the noodle bag 21 when cooking, the consumer always takes out the noodle bag 21 from the container 1.
For this reason, when the consumer takes out the noodle bag 21 from the container 1, the consumer always notices the presence of the ingredient bag 2 disposed under the noodle bag 21, and there is a possibility that the ingredient bag 2 is left in the container 1. Absent.
However, if the noodle mass 3 is not wrapped in the noodle bag and is contained in the container 1 as in the first embodiment, depending on the consumer, the ingredient bag disposed below the noodle mass 3 There is also a possibility that cooking is started by pouring hot water while the ingredient bag 2 is left in the container 1 without being aware of the presence of 2.

  Therefore, in the third embodiment, by placing the tongue piece 32a extending from the ingredient bag 32 on the noodle mass 3, the consumer can easily notice the presence of the ingredient bag 32 disposed under the noodle mass 3. It is considered so. That is, even if the consumer is unaware of the presence of the ingredient bag 32 placed under the noodle mass 3, the tongue piece 32a placed on the noodle mass 3 is strange, By pulling, the material bag 32 is naturally taken out from under the noodle mass 3. Thereby, forgetting to take out the material bag 32 is prevented. Although not shown, when the soup bag is positioned closest to the bottom surface 1a of the container 1 in place of the ingredient bag 32, a similar tongue piece may be provided on the soup bag.

Embodiment 4
A method for producing instant noodles in a container according to Embodiment 4 of the present invention will be described with reference to FIG. FIG. 7 is a view corresponding to FIG. 3 showing a container-made instant noodle manufactured by the method for manufacturing a container-made instant noodle according to Embodiment 4.

As shown in FIG. 7, a container-made instant noodle 40 produced by the method for producing instant noodles in a container according to Embodiment 4 has an ingredient bag 42 and a soup bag 44 connected to each other, and the soup bag 44 is connected to the noodles. It is placed on the lump 3.
For this reason, even if the consumer is unaware of the presence of the ingredient bag 42 arranged under the noodle mass 3, when the soup bag 44 is removed from the container 1, the ingredient bag 42 is naturally pulled by the soup bag 44. To be taken out. Thereby, forgetting to take out the material bag 44 is prevented.
Although not shown, the soup bag 44 may be positioned below the noodle mass 3 and the ingredient bag 42 may be placed on the noodle mass 3.

  In Embodiments 1 to 4 above, the ingredient bags 2, 32, 42 are positioned on the bottom surface 1a side of the container 1, but the soup bags 4, 44 are replaced with the ingredient bags 2, 32, 42 in the container 1. Needless to say, the buffer effect similar to that of the material bags 2, 32, 42 can be obtained even if the material is positioned closest to the bottom surface 1 a.

It is a perspective view of the instant noodles with a container manufactured by the manufacturing method of the instant noodles with a container concerning Embodiment 1 of the present invention. It is a perspective view which shows the state which removed the cover from the instant noodles with a container shown by FIG. It is AA sectional drawing of FIG. It is a principal part enlarged view of the B section shown in FIG. It is a FIG. 3 corresponding view which shows the container instant noodle manufactured by the manufacturing method of the container instant instant noodle concerning Embodiment 2 of this invention. It is a FIG. 3 corresponding view which shows the instant noodles with a container manufactured by the manufacturing method of the instant noodles with a container which concerns on Embodiment 3 of this invention. It is a FIG. 3 corresponding view which shows the container instant noodle manufactured by the manufacturing method of the container instant instant noodle which concerns on Embodiment 4 of this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 ... Container 1a ... Bottom 1b ... Side 1c ... Upper edge opening 2, 32, 42 ... Ingredient bag 3 ... Noodle chunk 4, 44 ... Soup bag 5 ... -Lid 6 ... Foam base material 7 ... Coated films 10, 20, 30, 40 ... Instant noodles 21 in container 21 ... Noodle bag 32a ... Tongue piece

Claims (7)

  In a biodegradable container consisting of a biodegradable base material layer and a biodegradable and water resistant surface layer covering the surface of the base material layer, an ingredient bag containing dried ingredients and a soup stock A method for producing instant noodles in a container, comprising a step of loading at least one of a contained soup bag and then loading a dried noodle mass on the loaded ingredient bag or soup bag.   The method for producing instant noodles in a container according to claim 1, wherein the ingredient bag or soup bag seals the ingredient or soup base together with air.   The container has a bottom surface, a side surface extending so as to rise from the edge of the bottom surface, and an upper edge opening defined by an edge of the side surface, such that the side surface tapers from the upper edge opening toward the bottom surface. The method for producing instant noodles in a container according to claim 1 or 2, wherein the instant noodles are inclined with respect to the bottom surface.   4. The instant container-containing instant container according to claim 3, wherein the container has a substantially inverted truncated cone shape having a circular bottom surface and an upper edge opening, and the noodle mass has an inverted truncated cone shape having a minimum diameter substantially equal to the diameter of the bottom surface of the container. A method for producing noodles.   The method for producing instant noodles in a container according to any one of claims 1 to 4, wherein the noodle mass is sealed together with air in a noodle bag.   The method for producing instant noodles in a container according to any one of claims 1 to 5, wherein the ingredient bag or soup bag has a colored or non-colored tongue piece extending from the periphery thereof and placed on the noodle mass.   The method for producing instant noodles in a container according to any one of claims 1 to 5, wherein the ingredient bag and the soup bag are integrally connected, and the soup bag or the ingredient bag is placed on the noodle chunk.

Images