JP2014064482A - Frozen noodle mass having shape suitable for microwave oven cooking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frozen noodle mass product which can be directly cooked with a microwave oven for a relatively short time remaining in a sanitary and convenient sealed packaging, allowing noodle having good texture to be produced.SOLUTION: The frozen noodle mass product for microwave oven cooking includes a frozen noodle mass including a predetermined amount of cooked noodle being seal packed with a packaging material which can be microwave heated. More specifically, the frozen noodle mass has a concave in the center of any one of the top face and the bottom face. The ratio (space ratio) of the concavity volume to the noodle mass volume is 5 to 40%, and the ratio (depth ratio) of the concavity depth to the noodle mass thickness is 30 to 90%. A part of the frozen noodle mass is covered with ice film of frozen moisture in an amount of 2% to 20% relative to the weight of noodle. The ratio (coverage ratio) of the covered area to the surface area of the noodle mass is 25% or more.

Description

  The present invention relates to frozen noodles suitable for cooking with a microwave oven.

  Many of the frozen noodles that are distributed as products are frozen noodles that have been boiled. Such frozen noodle products have been boiled again or cooked and eaten in a microwave oven. However, when the frozen noodles once boiled are re-cooked in a microwave oven for thawing, the heating may be uneven, and if the heating is excessive, the texture may be uneven or noodles It was known to cause a stretch. Therefore, various studies have been made as means for overcoming such drawbacks in reheating.

  For example, Patent Document 1 provides frozen crab noodles in which a concave cavity is formed in a noodle mass and a seasoning liquid is present in the cavity as a frozen crab noodle with a seasoning liquid that can be uniformly thawed by a microwave oven. To do. Further, Patent Document 2 pays attention to the fact that the thicker the frozen material is, the more easily heating unevenness occurs when the protrusions and the corners are provided. A frozen rice cake noodle suitable for microwave oven thawing, characterized in that after forming a recess of 10 to 50% with respect to the volume of the frozen rice cake, water is attached to the surface of the frozen rice cake noodle and then re-frozen. A manufacturing method is provided.

  In addition, Patent Document 3 discloses that when cooking frozen noodles using a microwave oven, not only the heating unevenness of the main noodle mass is eliminated, but also the heating temperature of ingredients such as ingredients and soups to be added to the main noodle mass is changed to the main noodles. It is intended to provide frozen noodles having a uniform texture and a uniform heating temperature. Here, in the frozen noodles comprising a main noodle mass in which boiled noodles are frozen and solidified, and an auxiliary food mass or auxiliary noodle mass in which auxiliary ingredients such as ingredients and soup are frozen and solidified, the main noodle mass includes A hollow through-hole opened at the center of the top surface and the bottom surface is formed, and the side food mass or side noodle mass is arranged to close at least the top side opening of the main noodle mass. Frozen noodles are proposed. Furthermore, patent document 4 proposes the container stuffed noodle from which a soup and a shaped noodle lump do not contact from a viewpoint of performing simultaneous cooking of soup and noodles favorably. Specifically, an appropriate number of protrusions are formed at the bottom of the container body, and the top end of the protrusion is exposed to the solid or gel soup for noodles in the recess formed by the formation of the protrusion. A container-stuffed noodle is proposed, in which the molded noodle mass is placed and stored on the protruding portion of the container body. Further, Patent Document 5 describes a frozen noodle in a microwave cooking container that can be thaw-cooked simply, quickly and uniformly by a microwave oven after adding water or hot water, and (1) a recess at the bottom. The frozen noodle mass is stored in the container so that a space is formed above and below the side surface of the frozen noodle mass that is locked to the inner side surface of the container. We propose frozen noodles in a container for cooking in a microwave oven, characterized in that they are fixed to the bottom surface of the container so as to be positioned in the container.

JP 62-055049 (Japanese Patent Publication 5-30429) JP 61-124349 (Japanese Patent Publication No. 6-24476) JP 2005-269937 (Patent No. 4071209) JP 62-143662 (Japanese Patent Publication No. 4-74989) JP 11-332492 A

  According to the study by the present inventors, the conventional methods that focus on the cooking property by the microwave oven and examine the noodle mass shape are not sufficiently effective, and the cavity portion, the concave portion, the through hole, etc. As a result, the product as a whole was bulky. In addition, as a product that is hygienic and convenient, and can be cooked in a microwave oven with hermetically sealed packaging, we focused on the shape of the frozen noodle mass and examined how the heating effect of the microwave oven could be obtained to the maximum. There is no example.

The present invention provides the following.
[1] A frozen noodle mass product for cooking in a microwave oven, wherein a frozen noodle mass composed of a certain amount of cooked noodles is hermetically packaged with a packaging material that can be heated in a microwave oven:
The frozen noodle mass has a dent in the center of either the upper surface or the lower surface, and the ratio of the volume of the dent to the volume of the noodle mass (spatial ratio) is 5 to 40%, and the depth of the dark dent The ratio (depth ratio) to the thickness of the noodle mass is 30 to 90%;
A portion of the frozen noodle mass is coated with an ice film formed by freezing moisture corresponding to 2% to 20% of the weight of the noodle, and the ratio of the area covered at this time to the surface area of the noodle mass (coverage) is: Products that are more than 25%.
[2] The surface having the indentation is the lower surface of the noodle mass, and has a display on the surface corresponding to the upper surface of the noodle mass of the packaging so that the surface can be cooked in a microwave oven, [1] Product described in.
[3] The product according to [2], wherein the entire top surface of the noodle mass is coated.
[4] The product according to any one of [1] to [3], wherein the space ratio is 10 to 35% and the depth ratio is 50 to 90%.
[5] The product according to any one of [1] to [4], wherein a part of the noodle mass is coated with an ice film formed by freezing water corresponding to 7.5% to 12.5% of the weight of the noodle.
[6] The product according to any one of [1] to [5], wherein the noodle mass is equivalent to one serving.
[7] The product according to any one of [1] to [6], wherein the noodle is Chinese noodle or udon.
[8] A method for producing a frozen noodle mass product for cooking in a microwave oven, which can be favorably performed in a microwave oven;
It is a process for forming a depression in the center of either the upper surface or the lower surface of the frozen noodle mass, and the ratio of the volume of the depression to the volume of the noodle mass (spatial ratio) is less than 5-40% And the ratio of the depth of the cut-out to the thickness of the noodle mass (depth ratio) is 30 to 90%;
This is a process for coating a part of the frozen noodle mass with an ice film formed by freezing moisture corresponding to 2% to 20% of the weight of the noodle, and the ratio of the covered area to the surface area of the noodle mass (covering) And a frozen noodle mass having a dent and partially covered with an ice film is hermetically packaged with a packaging material that can be heated in a microwave oven.
[9] The surface having the indentation is the lower surface of the noodle mass, and has a display on the surface corresponding to the upper surface of the noodle mass of the packaging so that the surface can be cooked in a microwave oven. [8] The manufacturing method as described in.
[10] The production method according to [9], wherein the entire top surface of the noodle mass is covered with an ice film.

The frozen noodle mass product for cooking in a microwave oven of the present invention can be cooked in a microwave oven with hermetically sealed packaging, the whole noodle mass can be heated with little unevenness in a relatively short time, and the texture of the noodles is good.
According to the present invention, proper microwave cooking of noodles becomes easier.
According to the present invention, since the size of the dent and the amount of water to be attached are appropriately designed, the volume of the dent can be made relatively small, without increasing the volume of the whole noodle mass more than necessary, It can be made compact.
The shape of the frozen noodle mass of the present invention can be achieved by providing a necessary convex portion on the bottom surface of an existing tray, and can be implemented without greatly changing the current manufacturing process.

(A) is the figure which looked at from the side. FIG. 2B is a photograph of a side without a dent and FIG. 3C is a photograph of a side with a dent of an example of a frozen noodle mass used in the present invention.

In the present invention, when the numerical range is expressed as “A1 to A2”, the numerical range includes A1 and A2 at both ends unless otherwise specified.
The present invention provides a frozen noodle mass product for cooking in a microwave oven. This consists of a frozen noodle mass composed of a certain amount of cooked noodles and a packaging material that can be heated in a microwave oven.

[Frozen noodle mass consisting of a certain amount of cooked noodles]
In the present invention, the frozen noodle mass has a depression on either the upper surface or the lower surface of the frozen noodle mass.

Frozen noodle mass:
In the present invention, the overall shape of the frozen noodle mass has a relatively low height (thickness), a quadrangular prism shape (including a case where the cross-sectional shape is a square and a rectangle), a columnar shape, An elliptical columnar shape or the like. Typically, it has a quadrangular prism shape. In addition, when mentioning regarding the whole shape of the noodle mass in the present invention, the portion of the hollow is not taken into consideration as described later unless otherwise specified.

In the present invention, the volume (volume) of the noodle mass refers to the volume including the gap between the noodles and the noodles (unlike the volume of the noodles itself), unless otherwise specified, and does not consider the indented part. . For example, when the noodle mass is a quadrangular prism, the noodle mass volume is defined as the volume of the rectangular parallelepiped assuming the smallest rectangular solid that includes the entire noodle mass. Specifically, the noodle mass volume when the noodle mass is just included in 135 mm × 95 mm × 30 mm is calculated as 384.75 cm ³ .

  In the present invention, the size of the frozen noodle mass is not particularly limited as long as it is a size that can be thawed and cooked in a microwave oven. The lower limit of the amount of noodles is not particularly limited, but can be, for example, 30 g, 50 g, or 80 g. The upper limit can also be varied, for example, 1000 g, 500 g, and 300 g. An example of the noodle amount range is 100 g to 300 g in terms of weight. Typically, it is a serving, about 200g.

  In the present invention, “heat-cooked” means that the raw noodles are cooked until they can be eaten, unless otherwise specified. As an example of cooking, boiling and steaming can be listed. A person skilled in the art can appropriately determine the cooking conditions according to the type of noodles. The noodles after cooking can be subjected to steps for hot water draining, washing with water, and cooling as necessary.

  In the present invention, the method for forming a noodle mass comprising cooked noodles is not particularly limited as long as a predetermined shape can be formed. By storing in a tray having a convex part for forming a recess in the center and freezing. In addition, the shape of the convex portion can be appropriately designed from the shape of the formed recess. As the refrigeration means, conventional techniques can be used as appropriate.

Recess:
In the present invention, the frozen noodle mass has a depression on either the upper surface or the lower surface. In the present invention, when referred to as a dent, it does not include a groove having a through-hole unless otherwise specified. The indentation is preferably present at the center of the upper or lower surface of the noodle mass. As the shape of the indentation, a cylindrical shape, a rectangular parallelepiped shape, a hemispherical shape, a kamaboko shape, and the like can be considered, but the shape is not particularly limited. It can be designed in a timely manner in consideration of mechanical characteristics.

  In the present invention, by providing a recess, cooking time by a microwave oven (a time during which the whole noodle mass is at a temperature suitable for eating) can be shortened and thaw unevenness can be reduced. Can do. Furthermore, texture can be improved.

  According to the study by the present inventors, the depression was present on the upper surface (upper) when cooking in a microwave oven, compared to the case where it was present on the lower surface (lower), the cooking time tended to be shorter. However, there was a tendency that the texture of the noodles was not excellent (specifically, it was hard due to overheating). On the other hand, from the viewpoint of texture, the surface on which the ice film to be described later is formed is not the upper surface or the lower surface, and the dent is on the lower surface of the noodle mass when cooking in a microwave oven. It turned out to be preferable. When it is on the lower surface, steam generated from the ice film by microwave cooking enters the recess, and the steaming effect from the inside of the noodle mass can be achieved. And, the noodles can be given a moist texture due to steaming. The fact that there is a suitable orientation when cooking in a microwave oven can be appropriately displayed on the packaging as will be described later.

Space ratio:
In the present invention, the ratio of the indentation volume to the noodle mass volume (spatial ratio) can be 5 to 40%, preferably 10 to 35%, more preferably 15 to 25%. . In the present invention, as described later, a part of the surface of the noodle mass is covered with ice. The volume of the dent can be reduced as compared with the noodle mass formed. It is preferable that the hollow volume is small because the whole noodle mass can be made compact.

Depth rate:
In the present invention, the ratio of the depth of the indentation to the thickness of the noodle mass (depth ratio) can be set appropriately. The depth of the indentation is almost the same as the height of the indentation when the indentation is formed by providing a projection at the bottom of the tray used for freezing molding. The height value of the convex portion may be used as the height value. In addition, when the shape of a hollow is a hemispherical shape or a kamaboko type, the depth of a hollow points out the deepest part (the highest part as a convex part).

  According to the study by the present inventors, the depth ratio is preferably 30% or more from the viewpoint of cooking ability by a microwave oven. The upper limit of the depth ratio may be determined from the viewpoint of ease of molding and the volume of the whole noodle mass, or may be determined from the viewpoint of the difficulty of breaking the noodle mass and ease of uniform filling of the noodle mass. Good. Generally, in the present invention, the depth ratio of the frozen noodle mass can be 30 to 90%, preferably 50 to 90%, and more preferably 55 to 75%.

Ice film:
In the present invention, the frozen noodle mass is partially covered with an ice film formed by freezing water. The frozen noodle mass usually has a boiled step and a subsequent cooling step with cold water, so that it has ice on the surface, but the ice film referred to in the present invention is from the moisture that the noodles that have undergone the boiled step etc. normally have It does not point to the ice that becomes. In the present invention, regarding the frozen noodle mass, when it is “coated (coated)” with an ice film, it can also be said to be a film shape (thin plate shape) so as to cover the surface of the frozen noodle mass unless otherwise specified. ) Of ice) and the case where the frozen noodle mass is in a state where an ice sheet is placed. The shape of the ice film is not particularly limited as long as it is formed from a sufficient amount of water and covers the surface of the noodle mass with a predetermined coverage or more. The surface of the top surface or the bottom surface of the noodle mass may be covered in an annular shape so that the portion surrounding the recess and / or the bottom surface of the noodle surface is covered with ice. You may coat | cover the surface which does not cover so that the whole surface may be covered.

  In the present invention, it is preferable that either one of the upper surface (including the portion corresponding to the bottom surface of the depression) or the lower surface of the frozen noodle mass is covered with an ice film. Which of the upper surface and the lower surface is covered can be appropriately designed from the viewpoint of the relationship with the position of the dent, the expected texture, and the productivity. When freezing a noodle mass having a depression using a tray, the side corresponding to the bottom of the tray of the frozen noodle mass becomes relatively smooth, but the side corresponding to the opening of the tray is relatively uneven, so It may not be easy to completely and uniformly cover the side corresponding to the opening of the tray. However, if it is the unevenness | corrugation produced in the case of normal freezing molding, it can coat | cover according to the objective of this invention without a problem.

  According to the study by the present inventors, when cooking in a microwave oven, the texture was better when the ice film was present on the upper surface (upper) than on the lower surface (lower). Since the microwave film from the microwave oven is sufficiently irradiated due to the presence of the ice film on the top surface, it is thought that the ice film dissolved and water vapor was generated at the initial stage during microwave cooking, and the steaming effect was enhanced. . Furthermore, in terms of the relationship with the dent, if the ice film is on the lower surface and the dent is on the upper surface, the cooking time is excellent but the texture is inferior, conversely the ice film is on the upper surface and the dent is on the lower surface. If you do, the texture is very good. Accordingly, in one particularly preferred embodiment of the present invention, the frozen noodle mass has an ice film on the upper surface and a depression on the lower surface.

Amount of ice film:
In the present invention, the amount (weight) of the ice film attached to the frozen noodle mass can be designed based on the weight of the noodle mass (the weight of the frozen food with no ice film attached). Specifically, it can be 2% to 20%, preferably 3 to 15%, more preferably 4 to 10% based on the weight of the noodle mass. The amount of ice film may be designed in consideration of the capacity and strength of the packaging material used as it is when the frozen noodle mass is sealed and heated in the microwave oven. An excessive amount of ice film can affect the appearance and cooking properties of the product. From such a viewpoint, the upper limit of the adhesion amount may be designed. For a normal noodle mass of about 200 g (one serving), the amount of ice film is particularly preferably about 10 g.

Coverage:
In the present invention, the ice film is not limited only by the weight, but preferably exists so as to cover the surface of the noodle mass relatively widely. This is because it is considered preferable that the water vapor generated from the ice film spreads evenly throughout the packaging material during microwave cooking.

In the present invention, the ratio of the coated portion to the noodle lump surface area (coverage) can be 25% or more, preferably 28% or more, and more preferably 30% or more. In addition, regarding the present invention, when referring to the surface area of the noodle mass, it refers to the surface area as a mass that does not take into account depressions, unless otherwise specified. This is also different from the surface area of the noodle itself. For example, when the noodle mass is a quadrangular prism, the surface area of the noodle mass is defined as the surface area of the rectangular parallelepiped assuming the smallest rectangular parallelepiped including the whole noodle mass. Specifically, the surface area of the noodle mass that is just included in the 135 mm × 95 mm × 30 mm noodle mass is calculated to be 394.5 cm ² . In addition, regarding the present invention, when referring to the size (length, width, thickness), volume and noodle mass density of the noodle mass, it refers to the frozen noodle mass unless otherwise specified. The size of the frozen noodle mass may be replaced by the size of the tray used for freezing molding, but the size of the noodle mass may be reduced by several percent by freezing. A person skilled in the art can determine the noodle mass size by appropriately correcting and converting the tray size.

moisture:
The moisture for forming the ice film is not particularly limited as long as it can generate water vapor by microwave cooking, but it is water or a low-concentration ingredient acceptable for foods that does not give taste. The aqueous solution is preferably. The term “acceptable as food” in the present invention means that it can be used as a food ingredient or food additive unless otherwise specified.

  In the present invention, when an ice film is formed using an aqueous solution of a component acceptable as a food, a monosaccharide or a disaccharide can be selected as the component. Examples of monosaccharides or disaccharides are glucose, fructose, galactose, xylose, maltose, trehalose, sucrose and lactose, more particularly glucose, maltose, trehalose and more particularly maltose. The sugar component may be capable of functioning to prevent freezing and burns. The lower limit value of the component concentration when forming an ice film using an aqueous solution of a component acceptable as food may be determined as a concentration suitable for a commercial process, in addition to the viewpoint that a desired effect is obtained. . The component concentration is, for example, 0.1% or more, preferably 0.3% or more, and more preferably 0.5% or more. The upper limit of the concentration is not particularly limited as long as it dissolves in water and the desired effect can be obtained, but if the concentration is high, crystals are precipitated when the temperature is lowered and supplied to the surface of the frozen food. This may affect the appearance of the food surface.

Coating method:
In the present invention, the method of forming an ice film formed by freezing water is not particularly limited. Typically, it can be formed by supplying moisture to the already frozen noodle mass by spraying, brushing, dipping or the like. In any case, means used in the food field can be used as appropriate. The water supplied to the surface of the frozen noodle mass is frozen immediately on the surface of the noodle mass if the temperature of the frozen noodle mass is sufficiently low and the amount of liquid supplied is appropriate. Therefore, no additional means for freezing the liquid is required. The temperature of the frozen noodle mass for such a technique is usually about −15 ° C. or lower, for example, about −20 ° C.

Noodle type:
In the present invention, the kind of noodles constituting the frozen noodle mass composed of a certain amount of cooked noodles is not particularly limited. The present invention can be applied to udon, soba, Chinese noodles, and pasta. More specific examples are: Sanuki udon, Inaniwa udon, Ise udon noodles, 10% buckwheat noodles, noodles for ramen, ramen noodles, chilled ramen noodles, Chinese noodles for noodles, noodles for tsukemen, oil soba noodles, chilled Chinese Noodles, noodles for fried noodles (fried noodles / boiled noodles), champon noodles, noodles for dish udon, Okinawa soba noodles, noodles for grilled ramen, noodles for yellow noodles, noodles for Bali, low noodles, and bear noodles Noodles, noodles for jars, noodles for baby dolls, noodles for bummy, noodles for laksa, noodles for thymine, spaghetti, spaghettini, tagliatelle, linguine, macaroni, lasagna and gnocchi.

  According to the present invention, a sticky texture can be achieved due to the steaming effect, so it is more preferable to apply to cooking noodles that can make use of such a texture. Examples of such dishes are Ise udon and champon.

[Packaging materials that can be heated in a microwave oven]
In the present invention, a frozen noodle mass composed of a certain amount of cooked noodles is hermetically packaged with a packaging material that can be heated in a microwave oven.

  In order to encourage microwave cooking with the surface of the wrapping facing down, the packaging material is a mark consisting of a mark and a description that the surface should be cooked in the microwave with this surface up You may have. The indication can also be attached to the exterior of the product.

  As the packaging material, a conventional material for heating the food inside the microwave oven in a sealed state can be appropriately used. Although it does not specifically limit, plastic films, such as polyethylene, a polypropylene, or a polyethylene terephthalate, and the container by those raw materials can be used. It is preferable that there is strength against piercing.

  The size of the wrapping material can be appropriately designed as long as the frozen food can be sealed. However, in relation to the effect of steaming the noodle mass due to the generation of steam, the size of the packaging material is relatively small so that the steam is easily filled. A small size would be preferred. From such a viewpoint, the volume of the sealed and packaged space can be 1.8 times or less of the noodle lump volume, preferably 1.6 times or less, more preferably 1.4 times or less, and 1.2 times More preferably, it is as follows.

  As specific means for carrying out the packaging process, methods well known in the field of packaging technology can be applied. There is no particular limitation as long as it can be packaged before the ice film on the frozen food surface melts. Packaging can be carried out by sealing one place, placing frozen food supplied and attached in a cylindrical material, and sealing both ends. A deaeration process may be performed simultaneously with the sealing or after the sealing.

[Microwave cooking, evaluation method]
The frozen noodle mass product for cooking in a microwave oven, which is formed by sealing and packaging the frozen noodle mass composed of a certain amount of cooked noodles of the present invention with a packaging material that can be heated in a microwave oven, remains sealed and packaged. It is thawed by a microwave and cooked. By heating in the microwave, the water adhering to the noodle mass is dissolved and further vaporized to become vapor, which fills the packaging material.

  According to the present invention, a frozen noodle mass product can be heated with little unevenness in microwave oven as it is in sealed packaging, and the texture of the noodles is good. Microwave cooking can measure whether the whole noodles can be thawed without unthawed parts, the whole temperature of the noodle masses after cooking (stirring the noodle masses after microwave heating, inserting a thermometer) .) Can be evaluated from the viewpoint of whether it is suitable for eating. From the viewpoint of killing bacteria that cause general food poisoning, the temperature of the whole noodle mass is preferably higher than 70 ° C, more preferably higher than 75 ° C.

Whether or not the texture is good can be evaluated by a sensory test. Specifically, a specialist can evaluate the hardness and texture (appropriately sticky) based on boiled noodles if necessary. For more detailed procedures, reference can be made to the examples section of this specification.
ADVANTAGE OF THE INVENTION According to this invention, the frozen noodle lump product which can perform appropriate microwave cooking of noodles more simply is provided.

[Production of frozen udon with ice film]
Frozen udon was produced as follows.
Add 45g of salt dissolved in 415g of water in advance to 1000g of wheat flour with starch, mix for 10 minutes with a horizontal vacuum mixer for noodle making, get a rag-like dough, roll and combine, about 10mm in thickness, 2 It was aged at 25 ° C for a time. Thereafter, rolling was performed in a conventional manner, and raw noodles having a thickness of 2.8 mm were obtained with No. 9 noodle string (noodle width 3.3 mm). Then, after cooking with a sufficient amount of boiling water for about 11 minutes, it was immediately washed with water and cooled in cold water to obtain boiled udon (boiled udon).
After placing a rectangular parallelepiped for forming a recess in the noodle mass in the center of the dedicated tray, add 200 g of boiled udon noodles each, lighten it, quickly freeze it in a freezer at -30 ℃, thickness 30-33 mm The udon noodle mass shown below was obtained. As a control, a frozen noodle mass having no recess was prepared using only a dedicated tray.

  By putting 10 g of water in the container and immersing the frozen noodle mass, an ice film 10 g was formed on one side of the frozen noodle mass.

  Next, each was sealed and packaged in a polypropylene bag 180 mm long × 140 mm wide. The packed frozen noodle mass was stored in a freezer set at −20 ° C. until evaluation.

[Evaluation of frozen udon with ice film]
Microwave cooking Each frozen noodle mass was cooked at 600W for 3 minutes using a flat type without a turntable (Toshiba, manufactured by ER-V9 2002) as a microwave oven. In addition, as a control, a frozen noodle lump with no concave portions taken out of the bag was prepared by boiling it in boiling water for about 1 minute.

Evaluation method One expert eats each udon and evaluated it in the following three stages.
○: Hardness comparable to boiled cooking.
Δ: Slightly harder than boiled cooking.
X: Harder than boiled cooking and not suitable for eating.

  In addition, the noodle mass after cooking was quickly stirred to confirm whether it was thawed, and a thermometer was inserted into the thawed noodle mass to measure the whole temperature. The results are shown in the table below.

  By attaching an ice film, cooking time was shorter for those with indentations. In addition, when the dent is present on the top, cooking can be performed in a short time, but the texture tends to be hard due to overheating regardless of the presence or absence of ice and the position of the ice. From the above, it was found that cooking can be performed sufficiently by forming the recess on the lower surface. It was also found that a good texture can be obtained in a short time by forming a recess on the lower surface and attaching an ice film.

1 frozen noodle mass
2 Recess
3 Ice film

Claims (10)

A frozen noodle mass product for cooking in a microwave oven, wherein a frozen noodle mass composed of a certain amount of cooked noodles is hermetically packaged with a packaging material that can be heated in a microwave oven:
The frozen noodle mass has a dent in the center of either the upper surface or the lower surface, and the ratio of the volume of the dent to the volume of the noodle mass (spatial ratio) is 5 to 40%, and the depth of the dark dent The ratio (depth ratio) to the thickness of the noodle mass is 30 to 90%;
A part of the frozen noodle mass is covered with an ice film formed by freezing water corresponding to 5% to 20% of the weight of the noodle, and the ratio (coverage) of the covered area to the surface area of the noodle mass is as follows: Products that are more than 25%. 2. The surface according to claim 1, wherein the surface having the indentation is a lower surface of the noodle mass, and has a display for allowing cooking in a microwave oven with the surface facing up on the upper surface of the noodle mass of the packaging material. Product. The product according to claim 2, wherein the entire top surface of the noodle mass is coated. The product according to any one of claims 1 to 3, wherein the space ratio is 10 to 35% and the depth ratio is 50 to 90%. The product according to any one of claims 1 to 4, wherein a part of the noodle mass is coated with an ice film formed by freezing water corresponding to 2% to 20% of the weight of the noodle. The product according to any one of claims 1 to 5, wherein the noodle mass is equivalent to one serving. The product according to any one of claims 1 to 6, wherein the noodle is Chinese noodle or udon. A method for producing a frozen noodle mass product for cooking in a microwave oven, wherein the cooking in a microwave oven can be carried out satisfactorily;
It is a process for forming a depression in the center of either the upper surface or the lower surface of the frozen noodle mass, and the ratio of the volume of the depression to the volume of the noodle mass (spatial ratio) is less than 5-40% And the ratio of the depth of the cut-out to the thickness of the noodle mass (depth ratio) is 30 to 90%;
This is a process for coating a part of the frozen noodle mass with an ice film formed by freezing moisture corresponding to 2% to 20% of the weight of the noodle, and the ratio of the covered area to the surface area of the noodle mass (covering) And a frozen noodle mass having a dent and partially covered with an ice film is hermetically packaged with a packaging material that can be heated in a microwave oven. 9. The surface according to claim 8, wherein the surface having the depression is a lower surface of the noodle mass, and has a display for allowing cooking in a microwave oven with the surface facing up on the upper surface of the noodle mass of the packaging material. Production method. The manufacturing method according to claim 9, wherein the entire upper surface of the noodle mass is covered with an ice film.