JP2014057532A - Frozen noodle food product encapsulated in deep-fried bean curd - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frozen noodle food product encapsulated in deep-fried bean curd, which requires no individual preparation of broth and allows for long-term storage while keeping the taste and flavor of a noodle food product, and a frozen noodle food product encapsulated in deep-fried bean curd, which is suitable for cooking by microwave oven.SOLUTION: A vacuum packed frozen wheat noodle encapsulated in deep-fried bean curd, for example, is manufactured by a method including the steps of: further packaging a frozen noodle food product 1 encapsulated in deep-fried bean curd including a frozen wheat noodle 10, concentrated frozen broth 20, an ingredient 30, and the like encapsulated in a deep-fried bean curd 40 in a flexible packaging bag and evacuating the air from the packaging bag so as to perform vacuum pack treatment; and subsequently freezing the vacuum packed product at a temperature below freezing point for a predetermined time.

Description

  The present invention relates to oil-encapsulated frozen noodle foods suitable for cooking in a microwave oven.

  Conventionally, noodle foods have been devised from various viewpoints such as a taste viewpoint, a visual viewpoint, cooking characteristics (ease of cooking, shortening cooking time, etc.), and long-term storage. For example, from the viewpoint of shortening the cooking time and visual viewpoint, there are tempura-shaped buckwheat foods filled with heat-treated Japanese buckwheat noodles and spices in a bag-like fried (Patent Document 1).

Japanese Utility Model Publication No. 4-33387

  Patent Document 1 describes kincha-type and potato-type buckwheat foods that are filled with heat-treated Japanese buckwheat noodles and condiments in a bag-like fried chicken. Because it can be easily arranged, cooking time is shortened, and it is considered to be a soba food that can be enjoyed visually.

  However, only fried Japanese noodles and condiments are included in the fried chicken, and soups such as soba soup may need to be prepared separately when eating the soba foods. In addition, the Japanese buckwheat noodles in the fried chicken are heat-treated, so it seems that they cannot be stored for a long time.

  Therefore, an object of the present invention is to provide an oil-encapsulated frozen noodle food that can be stored for a long period of time without having to separately prepare soup stock and the like, and that can maintain the taste and flavor of the noodle food.

  Another object of the present invention is to provide oil-encapsulated frozen noodle foods that are suitable for cooking in a microwave oven, which is a cooking device that is very often used.

  In order to solve the above-mentioned problems, the oil-encapsulated frozen noodle food of the present invention encapsulated frozen noodles, concentrated frozen broth with oil raising, all or partly encapsulated spices such as frozen ingredients and curry Oil-encapsulated frozen noodle foods are provided.

  In addition, the oil-encapsulated frozen noodle food of the present invention is obtained by wrapping the oil-encapsulated frozen noodle in which the frozen noodles are frozen udon in a soft packaging bag in order to solve the above problems. Provided is a vacuum packed oil-raised encased frozen udon produced by a vacuum pack process for extracting air from a bag and a freezing process at a temperature below freezing for a predetermined time after the vacuum pack process.

  Since the oil-encapsulated frozen noodle food of the present invention contains frozen noodles and frozen concentrated soup, it is not necessary to prepare the soup separately and can be stored for a long time. In addition, since the concentrated soup frozen without using powdered soup is used, the flavor of the soup is not impaired.

  In addition, the oil-encapsulated frozen udon of the present invention can be obtained by adding an appropriate amount of water after putting the oil-encapsulated frozen udon into the vessel, putting it in the microwave oven, and operating the microwave oven for a predetermined time. You can eat rich and delicious udon.

  In addition, the oil-encapsulated frozen udon of the invention of the present application is cooking in which an oil-encapsulated frozen udon is added to a container, an appropriate amount of water is added, the microwave oven is put into a microwave oven and the microwave oven is operated for a predetermined time. Therefore, there are very few opportunities for cooking workers to touch food and drink. Therefore, it is very excellent in terms of hygiene.

  In addition, the oil-packed frozen udon with vacuum pack of the present invention is subjected to a process of freezing the oil-encapsulated frozen udon with a vacuum-freezing process at a temperature below freezing for a predetermined time. It is also possible to use food, seasonal ingredients and local special ingredients can be used, and the variations of ingredients can be expanded infinitely.

FIG. 1 is an external view of the oil-encapsulated frozen udon of the present invention. FIG. 2 is an image diagram of the oil-encapsulated frozen pot baked udon of the present invention. FIG. 3 is an image view of the oil-encapsulated frozen beef curry udon of the present invention. FIG. 4 is an image diagram during cooking of the oil-encapsulated frozen noodles of the present invention during microwave cooking.

  After filling the inside of the non-frozen oil noodles with frozen udon noodles, placing the frozen soup stock and ingredients concentrated on the top of the frozen noodle noodles, closing the opening of the oil noodles, Furthermore, it freezes at the temperature of minus 20 degrees or less.

  First, the structure of the oil raising-encapsulated frozen pot baked udon of Example 1 is demonstrated according to FIG.1 and FIG.2.

  Oil-encapsulated frozen udon (1) has frozen udon noodles (10), concentrated frozen broth (20), ingredients (30), and an opening at one end in the lateral direction, An oil raising (40) that wraps all of the udon noodle (10), the frozen stock (20), and the ingredients (30) from the outside, and an oil raising occlusion material that plugs and closes the opening of the oil raising (40) ( 50).

  The amount and shape of the frozen udon noodles (10) are 125 grams of frozen udon noodles, depending on consumer preference and target (for children, elderly, women, men Etc.), increase / decrease in amount, and change in shape thickness (thin noodles, thick noodles, wide surfaces, noodles without corners, etc.) can be made at any time.

  The shape of the frozen udon noodle (10) after freeze forming is a rectangular column having the longest side (length direction), the longest side (width direction), and the shortest thickness (height direction). Although it is a shape, it takes into consideration the production efficiency, cost aspect (production cost, packaging cost, distribution cost, etc.), the shape of ingredients, etc. In fact, all the thicknesses can be changed to the same cubic shape, columnar shape, cylindrical shape, or the like.

  The frozen soup (20) needs to be concentrated about 4 to 8 times, preferably about 7 to 8 times in order to have a size that can be stored inside the oil raising (40).

  The ingredients (30) are frozen kamaboko (31), grilled eel (32), rice cake (33), broiled egg (34), enoki (35), boiled beef (36), and seasoned It consists of Shiitake (37), but it is also possible to add seasonal foods or local special products.

  The shape of the rice cake (33) may be any shape as long as it can be eaten in an appropriate cooking time, but a round rice cake is preferred. This is because the oil supply is not easily damaged when packed in the oil supply. In addition, it gives a soft and delicious image visually.

  As for the size and shape of the oil raising (40), any size and shape may be used as long as it fits into the vessel, but when tested with a udon serving vessel used in a store, (Width direction) 12 cm to 13 cm, lateral (length direction) 15 cm to 16 cm, and thickness (height direction) a square column shape having a hollow of about 7 cm to 8 cm is preferable.

  The opening position of the oil raising (40) is one end in the short direction, but it is sufficient that the inclusions do not spill out. For example, one end in the longitudinal direction or both ends in the short direction may be used. .

  About the combination of the oil raising blocker (50), the combination of Kanpyo (51) and green onion (52) is made by comprehensively considering the blocking function, the blocking work efficiency, and visual or taste factors. However, as long as the inclusions do not spill, it may be changed to a better food or a better food may be added.

  Next, the manufacturing process of the oil-encapsulated frozen udon and the oil-encapsulated frozen udon with vacuum pack will be described with reference to FIGS.

  First, frozen udon noodles (10) are packed in the bottom from the opening of the oil raising (40).

  Then, the frozen frozen soup (20) and ingredients (30) are placed on the frozen udon noodle (10).

  Thereafter, the opening of the oil raising (40) is closed by closing with an oil supply closing material (50), which is a kanpyo (51), and then the green onion (51) is overlaid on the kanpyo (51). . As a result, oil-encapsulated frozen udon (1) is completed.

  After that, the oil-encapsulated frozen udon (1) is packed in a soft transparent vinyl bag having an opening at one location, the opening is closed, and then vacuum processing is performed to extract air from the transparent vinyl bag. .

  After that, the oil-encapsulated frozen udon (1) that has been vacuum-treated is further frozen for 6 hours or more at a temperature of minus 20 degrees to minus 30 degrees to complete the oil-encapsulated frozen udon noodles in a vacuum pack. To do.

  Next, the cooking process at the time of eating and drinking oil raising encapsulated frozen udon will be described with reference to FIG.

  Open the vacuum pack by cutting it with scissors or the like, and take out the oil-encapsulated frozen udon (1) from the opening and put it into the container.

  After 300 cc to 400 cc of water is added to the vessel, it is put into a microwave oven and cooked at 700 watts for 7 to 8 minutes to complete the oil-raised enameled pot baked udon.

  In addition, tear the outer oil raised outside the finished oil-wrapping pot baked udon with chopsticks and eat it.

  Next, the configuration of the oil-encapsulated frozen beef curry udon of Example 2 will be described with reference to FIG.

  Oil-encapsulated frozen beef curry udon (1) consists of frozen udon noodles (10), concentrated frozen broth (20), boiled beef curd (38) and spices (60) A powdery curry (61) having an opening at one end in the longitudinal direction, the frozen udon noodle (10), the frozen broth (20), beef simmered (38), and a powdered curry An oil raising (40) that wraps all of (61) from the outside, and an oil raising closing material (50) that is tied and closed after tying the longitudinal and lateral trunks of the oil raising (40). Consists of.

  About the closing method of the opening part of the oil raising (40) using the said oil raising obstruction | occlusion material (50), although the longitudinal direction trunk | drum and the transversal direction trunk | drum are tied and closed, the inclusion is spilled. For example, only one of the short-side body and the long-side body may be tied, or both short-side ends may be tied. The knot is not particularly limited, but is preferably a knot that exhibits a visual effect (shape, color) and a taste effect.

  The powdery curry (61), which is a spice (60), is difficult to spill from the inside of the oil raising (40), and is considered to be easily dissolved in water during cooking. However, other shapes may be used as long as they perform the same function. For example, it is granular.

  Other configurations are the same as those in the first embodiment, and are omitted.

  The manufacturing process and the cooking process at the time of eating and drinking are also substantially the same as those in the first embodiment, and will be omitted.

  Oil-encapsulated frozen noodles and oil-encapsulated frozen udon noodles with vacuum pack according to the present invention can be stored for a long period of time, and are tasteful, visually, and cookable (ease of cooking, shortening of cooking time, etc.) ) And hygiene, and dramatically improves the food culture, it has industrial applicability.

1 Oil raising encapsulated udon 10 Frozen udon noodles 20 Frozen soup 30 Ingredients 31 Frozen kamaboko 32 Baked eel 33 Mochi 34 Kinshi egg 35 Enoki 36 Beef simmered 37 Seasoned shiitake mushrooms 38 Beef simmered 40 Oil squeeze 50 52 Green onions 60 Spice 61 Powdered curry

Claims (4)

  Oil-encapsulated frozen noodle food in which frozen noodles and concentrated frozen soup stock are encapsulated with oil raising.   Oil-encapsulated frozen noodles according to claim 1, wherein all or part of the oil-fed is added with frozen ingredients.   Oil-encapsulated frozen noodles according to claim 2, wherein spices such as curry are added to the oil-raising.   4. The frozen noodles are frozen udon noodles. A vacuum pack process for extracting air from the packaging bags after wrapping the oil-encapsulated frozen udon according to any one of claims 1 to 3 in a soft packaging bag. A vacuum packed oil-raised frozen udon produced by a process of performing and a process of freezing at a temperature below freezing for a predetermined time after the vacuum packing process.