JP2012235733A - Simple container for producing steamed noodle used for microwave oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To solve a problem wherein although wheat flour can be boiled after curdled with water and processed into noodle shape, it is difficult to knead and form rice flour into noodle shape due to the low viscosity of dough, and in the case of Vietnamese noodles, loose dough is made solid in a thin spread condition and cut into noodle shape, but this process is time-consuming to be performed at each home, besides in Japan, rice flour noodle makers are not general like Vietnam, which hinders the spread of rice flour noodles.SOLUTION: The loose dough of rice flour is spread thin in a container with a flat bottom and steamed in a microwave oven to obtain a plate-like noodle base. If the plate-like noodle base is taken out and cut, Vietnam origin noodles (PHO) can be obtained. However, if the dough is put in a noodle mold when steamed, the noodles are directly made by heating. Since one mold is not sufficient for one meal portion because of restrictions on the volume of the microwave oven, a plurality of molds can be stacked. Further, knobs are put to pull the hot container with the fingertips so as to be easily deformable in order to easily take out steamed noodles from the mold.

Description

A technique related to cooking methods in which a dough made of rice flour or the like dissolved in water is thinly spread and heated to form a cooked plate-like dough, which is cut into strips.

When manufacturing noodles using rice as a raw material, rice has no sticky ingredients such as gluten, and it is difficult to knead raw flour like buckwheat flour or wheat flour into a plate shape. As with bread production, gluten and the like are essential in the order of processing and heating. On the other hand, in the case of Vietnamese noodles, it is common to make dough into a plate by heating the dough loosely melted with rice flour etc. on a heated iron plate, and cutting it into strips in the next process. . That is, there is a method of taking the order of processing after heating. However, this process requires tools and skill as it is, and also requires a plurality of processes.

Patent Publication 2006-95063 Japanese Patent Publication No. 2007-307099

The staple food in Japan is rice, but the main way to eat as a staple food is to cook. Noodles are one of the staple foods and are consumed considerably as buckwheat noodles, noodles and ramen, but the raw materials are mostly imported wheat flour, which reduces the food self-sufficiency rate.
On the other hand, Vietnam's staple food is rice, but most of it is consumed as noodles in Vietnam. Vietnamese noodle production methods in Vietnam are as follows: (i) Rice flour loosely dissolved in water is used as a dough, (b) Thinly stretched on a heated iron plate, etc., hardened into a plate shape, (c) Slightly dried and strip-shaped Cut into noodles. In the process (b), depending on the location, a method of extending onto a cloth and steaming with steam is also performed. Or instead of (C), it is used as rice paper as a spring roll. In Vietnam, there are specialized processors all over the country, and there is a social infrastructure for eating rice as noodles.
In Japan, where there is no such social infrastructure, a tool to easily cook rice flour noodles at home is an effective way to increase the consumption of rice flour noodles in Japan.

A liquid dough prepared by loosely dissolving rice flour with water is placed in a strip-shaped mold and heated. When using a microwave oven for heating, it is better to put the entire mold in a larger container in order to use steam effectively. It can be steamed instead of a microwave oven. When heated (steamed), the dough is hardened into a mold shape, and when taken out of the mold, it becomes noodles that are boiled. The molds can be stacked in a plate shape, and noodles for multiple meals can be cooked with a single cooking. The mold has a strip-shaped recess. If you put the dough shallowly into a wide strip type, it becomes a flat noodle type, and if you put the dough deeply in a narrow strip type, it becomes an udon type. Long noodles can be made by using a mold in which all the strips are connected in place of the strips. There are ideas for evenly putting the dough into each of the strip-shaped recesses and for easily removing the noodles that have been boiled from the mold.

Japanese rice consumption continues to fall year by year. The first way to eat rice is to cook rice, and if you use a rice cooker, you won't have to worry. However, you will naturally get bored with just the cooked rice. Sticky rice is sometimes used as rice cake or rice cracker, but it is not a staple food. Other staple foods include bread and noodles. With regard to bread, bread made from rice flour has begun to become popular and can be expected. As for noodles, noodles made from rice flour are also becoming popular. However, they often purchase semi-finished products (finished products) processed at the factory, and are expensive as staple foods. With regard to bread, a home-baked bread maker that makes bread directly from polished rice has been released, and it can be expected even more. Using the noodle making apparatus of the present invention, steamed (freshly boiled) raw Vietnamese noodles can be made in a few minutes based on rice flour, water and a microwave oven (or steamer). Noodles are completed when you add the soup and toppings that you have prepared separately. As a raw material, instead of slightly expensive rice flour, you can also use a dough prepared by stirring ordinary sticky rice soaked in water with a mixer.

It is the front view of this invention Example, a bottom view, a right view, and a rear view. It is a reference perspective view of an example of the present invention. It is CG figure of an Example of this invention. (reference) It is a figure explaining the use condition of the Example of this invention. It is the front view of the other Example of this invention, a bottom view, a right view, and a rear view.

A plurality of wall-like partitions corresponding to the depth of the container are inserted into a rectangular shallow container (1) (5), and strip-shaped recesses (2) (6) are formed on the entire surface. There are gaps (3a), (3b), (7a), and (7b) between the partition and the outer wall, and all the strip-shaped recesses (2) are connected via this gap. Further, there are four knobs (4a) and (8a) on the outer wall of the container, which go straight to the strip, and four knobs (4b) and (8b) in parallel.
The roles of the gaps (3) and (7) are (a) the dough flow path to make it easier to evenly put the dough into each strip, and (b) when the steamed noodles are taken out of the container, they are placed directly on the strip. When the knobs (4a) and (8a) at both ends are pulled, the wall of the container is squeezed first, and the finished noodles are peeled off from the walls, which triggers the removal of all the noodles.

FIG. 3 shows a CG diagram based on the CAD drawing of the embodiment of the present invention. The material is assumed to be heat-resistant silicon resin.

Due to the limitation of the internal floor area of the microwave oven, the size of this container is limited. Therefore, the same container can be stacked and used. In the embodiment of FIG. 4, the same container is rotated 90 degrees on the container (1) of FIG. 3 (10), and the third sheet (11) is being stacked. The outer shape of the container is slightly longer in the vertical direction of the strip, so that a steam vent is secured at the end of each strip. Therefore, this container can be used without problems even with a steamer.

This container is mounted on a belt conveyor, passed through a steamer, and then configured to perform noodle peeling, tray collection, and dough pouring steps, so that an automatic steamed noodle maker can be produced.

Claims (4)

A food cooking container with strip-shaped recesses aligned in a heat-resistant and flexible resin container and a plurality of diagonal ears for pulling outward. A heat-resistant and flexible resin container with strip-shaped recesses aligned and diagonally with multiple ears for pulling outward, each strip is adjacent to the end of the strip Things connected to the club. In a food cooking container with strip-shaped recesses aligned in a heat-resistant and flexible resin container and diagonally having multiple ears for pulling outward, the height of the wall separating each strip is the outer wall of the container A container devised so that the bottom surface of the container placed on the top is flat when the same shape and the same shape of the container are shifted 90 degrees. A food cooking container having a spiral or bellows-like strip-shaped recess embedded in the entire surface of a heat-resistant and flexible resin container, and having a plurality of diagonally extending ears for pulling outward.