JP2015080439A - Chilled noodle for microwave oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide chilled noodles for a microwave oven, using raw noodles.SOLUTION: There are included a container body 2 made of synthetic resin and enduring heating in a microwave oven, an intermediate plate 4 provided with a hole 6 on the bottom, and a lid body 7. Noodles are stored in the container body 2, and coagulated noodle broth or soup 11 is stored in the intermediate plate 4. The noodles stored in the container body 2 are raw noodles 10, and the whole product is retained in a chilled state (0-5°C). The coagulated broth or soup 11 in the intermediate plate is retained in a coagulated state without melting for the initial quarter of a total heating time after starting heating in a microwave oven from the chilled state. The coagulated product is heated while gradually melting for the next half of the time, and passes the hole 6 of the intermediate plate 4 to start and progress a raw noodle boiling process while being poured on the raw noodles 10. The melting broth or soup is heated together with the raw noodles for the last quarter of the time, and the raw noodle boiling process is completed to make the product deliciously eatable.

Description

  The present invention relates to chilled noodles kept in a chilled state that is heated and used in a microwave oven.

Traditionally, cup noodles that pour hot water into cups and bowls that contain freeze-dried ingredients along with pre-gelatinized dry noodles have been used for a long time, but are served at specialty stores such as ramen shops and soba shops. Various kinds of noodles are being sought for a taste that is closer to the noodles that are used, and among them, ones that are cooked using a microwave oven are also known.
It is well known that the soup hardened in a jelly form is stored in the bottom of a synthetic resin container, and then boiled noodles and cooked utensils are placed on the soup. The soup that is hardened in the shape is in contact, so the transition of the soup to boiled noodles is not preferable, and the boiled noodles are boiled again in a microwave oven, so the noodle flavor falls and is not crunchy It was a thing.

For this reason, raw udon balls are stored at the bottom of a synthetic resin container, and the jelly-shaped soup is placed in a medium dish placed on top of it. A jelly-like soup is dissolved and sprinkled on the raw udon balls, and the raw udon balls are sufficiently infiltrated into the soup to prepare for cooking (Patent Document 1).
These are separated from the raw udon balls by storing the crushed jelly soup in the middle plate, so the soup will not transfer to the udon balls, but the crushed jelly soup It is seen that the soup is soaked in the noodles excessively, and the noodles are lacking in freshness.

JP-A-11-91834

  The present invention uses raw noodles and maintains them in a chilled state, and is intended to obtain as close as possible freshly made noodles in ramen and soba specialty stores by heating in a microwave oven.

The chilled noodle for a microwave oven of the present invention has a container body formed of a synthetic resin that can withstand heating by a microwave oven, an inner dish with a hole in the bottom, and a lid, and the noodles are stored in the bottom of the container body. The noodle soup or soup that has been solidified is stored in the middle dish. The noodles stored in the container body are raw noodles, and the whole is kept in a chilled state (0 to 5 ° C.).
The solidified juice or soup in the above dish is not melted yet for the first quarter of the total heating time since the start of heating by the microwave oven from the chilled state, and the solidified state is maintained. In the next half time, the solidified material is gradually dissolved and heated while being poured onto the raw noodles, and the raw noodles are boiled and processed. The last ¼ time is the time when the melted soup or soup is heated together with the raw noodles to complete the boiled noodles so that the freshly cooked noodles can be eaten.
The noodle ingredients are stored in a container separate from the container to be heated.

  According to the present invention, since the whole is kept in the chilled state, the storage stability can be improved. When the chilled noodles are put in a microwave oven and heated, the noodle soup or soup that has been solidified in the middle dish is gradually heated after heating, but is not immediately dissolved. During this time, the raw noodles that have been in the chilled state are heated as they are, and the temperature of the noodles gradually rises and warms, and this state is about the first quarter of the total heating time by the microwave oven. continue.

  After the elapse of the above time, the raw noodles continue to be heated, but the solidified noodle soup or soup in the middle dish is gradually dissolved and dropped onto the raw noodles while being heated to a liquid, The noodles are accumulated in the bottom of the container while warming in contact with the noodles, and gradually boiled noodles and boiled raw noodles while raising the temperature. When all the solidified soup or soup has melted and dropped, the noodles are completely immersed in the soup or soup, and the operation is continued with the noodle bowl. The time from the time when such solidified noodle soup or soup melts, drops, and finishes to melt requires about half the time after the total heating time by the microwave oven.

In the last ¼ time, all the solidified noodle soup or soup is completely melted, and further heating is continued with the noodles immersed in the warm soup or soup. Since the operation of the raw noodles in the body is completed, the noodles can be made just like a specialty store with a good taste and crunch, and you can eat freshly made noodles.
In addition, when the cooked ingredients contained in a separate container are put into the noodle container after the noodles are finished, they can be warmed by the soup and soup and can be eaten fresh.

It is sectional drawing which shows the Example of this invention. It is explanatory drawing which shows the use condition of what is shown in FIG.

  The container body 2 of the chilled noodle 1 for microwave ovens can be formed into an appropriate shape such as a cup shape or a bowl shape, and is large enough to store the noodle and the dissolved noodle soup or soup described below. Formed.

An inner dish 4 is fitted into the opening 3 of the container body 2. A hole 6 is formed in the bottom surface 5 of the inner dish, and a lid 7 is placed thereon.
The said container main body 2, the inner tray 4, and the cover body 7 are formed with a synthetic resin which can endure the heating by a microwave oven. For example, it can be formed of foamed polystyrene, polypropylene, polyethylene, polyester, polyamide or other synthetic resin, and the container body 2 is also provided with heat insulation such as foamed polystyrene so that it does not heat when held in the hand. Should be used.

Raw noodles 10 are stored in the container body 2. Raw noodles are kneaded flour and cut out, and are not processed with boil like boiled noodles.
Examples of raw noodles include ramen noodles, soba noodles, udon noodles, hot noodles and other noodles. In the case of ramen noodles, it is preferable to use those containing 11 to 13% by mass of the gluten content of the flour slightly higher than that of ordinary instant noodles.
Such raw noodles usually use hand flour during production, but hand flour does not become powdery when eaten if a minimum amount is used so that the noodle strings do not adhere to each other. It shows a good taste.

  In the middle dish 4, a noodle soup or a soup 11 that is solidified with a coagulant is stored. As the coagulant, gelatin, carrageenan, locust bean gum, or other materials that can be dissolved by heating are used. As will be described later, it is often preferable to use gelatin in order to dissolve easily by heating in a microwave oven. Gelatin is used in an amount of about 1.8 to 2.0% by mass based on the amount of juice or soup. Such melting can be performed smoothly.

The container body 2 contains raw noodles, and the noodle soup or soup that is solidified in the intermediate dish 4 is covered with a lid 7 to form a chilled noodle 1 for a microwave oven. It is distributed and stored in a chilled state (0 to 5 ° C.).
For such items, the noodle ingredients 12 may be put in a container 8 with a lid different from the above and attached.

It is convenient that the tool 12 stored in the separate container 8 is placed on the lid 7 and integrated with the band seal 13 or shrink wrapping. Then, when heating with a microwave oven, it can avoid heating together and can maintain the freshness and taste of ingredients.
As for the above-mentioned ingredients, for ramen, there are pork, menma, chopped green onions, boiled sprouts, chopped seaweed, chopped mushrooms and other ingredients. Leafy vegetables, kamaboko, chikuwa and other ingredients can be used.

When using chilled noodles for microwave ovens that are maintained in such a chilled state, if there are items stored in a separate container, they are removed and then placed in the microwave oven to begin heating. Starting heating, the first quarter of the total heating time by the microwave oven will gradually heat the solidified noodle soup or soup in the middle dish from the cold state. However, it is not yet dissolved.
During this time, the raw noodles in a chilled state are also heated, and the temperature of the noodles gradually rises and is warmed.

The raw noodles continue to be warmed for about half of the next total heating time after the passage of such time, but the solidified noodle soup or soup stored in the middle dish gradually It melts and falls as a warm liquid onto heated raw noodles, then comes into contact with the noodles and accumulates from the bottom of the container while heating it, gradually immersing the noodles, Since the whole temperature is raised, an operation of boiling raw noodles is performed.
When all the solidified soup or soup has melted and dropped, the noodles are completely immersed in the soup or soup, and the operation is continued with the noodle bowl.

And for the last 1/4 time, after all the solidified noodle soup or soup has been melted and moved from the middle plate to the container body, the noodles are immersed in the hot soup or soup. In the state, the heating is further continued, and then the noodle cooking operation is completed, and the heating by the microwave oven is also finished. When this happens, the noodles are just about to eat, so if you remove the lid and the middle dish, the container body will taste similar to what you would eat at a specialty store, eat crunchy and hot fresh noodles Can do.
In addition, the ingredients contained in the separate container are naturally warmed by the soup and soup when the noodles are prepared and then placed in the noodle container, and can be eaten fresh.

  The holes 6 provided at the bottom of the intermediate dish 4 are preferably provided in a dispersed state so that the melted noodle soup or soup falls uniformly on the raw noodles. In addition, an appropriate groove may be provided at the bottom of the intermediate dish 4 so that the melted noodle soup or soup is guided to the hole 6. In addition, it is safe and convenient to provide the lid 7 with a notch 17 for removing steam when heated by a microwave oven.

  90 g of raw fine noodles (gluten content: 12% by mass) for pork bone ramen were placed in a bowl-shaped container body 2 made of expanded polystyrene. Add to gelatin pork soup 270g gelatin ratio 1.92% by mass, after heating, put it in a container of the same size as the middle dish, cool to 3-5 ° C and solidify, The coagulated pork bone soup 11 is transferred to a milky white polypropylene dish 4, and the coagulated pork bone soup 11 is covered with an opaque cover film 14. The medium dish 4 is positioned at the opening of the container body 2. And covered with a transparent polystyrene lid 7.

  In another small container 8 having a polypropylene body 15 and a transparent polystyrene lid 16, pork soup, sprouts, chopped leeks, jellyfish and sesame seeds are housed on top of the lid 7. It was integrated with the band seal 13. The whole microwaved chilled noodle 1 was cooled and kept in a chilled state (0 to 5 ° C.) (FIG. 2-A).

Remove the band seal 13 of the chilled noodle 1 for microwave oven, remove the separate container 8 containing the ingredients, put it in the microwave oven 18 with an output of 1600 W, and start heating. The pork bone soup that has not melted (Figs. 2-B, C).
After 20 seconds, the solidified pork bone soup started to melt and dropped onto the raw noodles through the hole 6 in the middle dish. The fall of the melted soup 20 continued for 40 seconds, and the temperature of the soup in the container body when the fall was over was 72 to 76 ° C. (FIG. 2-D).
When heating was continued for 20 seconds after that, the temperature of the soup was 92-96 ° C., and the raw noodles were in a state where they were raised in a bowl with a waist. The total heating time by the microwave was 1 minute 20 seconds (FIG. 2-E).

Take this out of the microwave, remove the lid 7 and the inner dish 4 and place the pork soup 12 in a separate container 8 on top of the noodles. I was able to eat deliciously in the same state as freshly made noodles (Fig. 2-F).
Moreover, the completed noodles can be kept in a delicious state for about 5 minutes if they are covered with the lid 7 again.

DESCRIPTION OF SYMBOLS 1 Chilled noodle for microwave ovens 2 Container body 4 Middle dish 5 Bottom of middle dish 6 Hole in middle dish 7 Lid 8 Container of ingredients 10 Raw noodle 11 Solidified soup 12 Ingredients 13 Banding 18 Microwave oven

Claims (5)

  A container body made of a synthetic resin that can withstand heating by a microwave oven, a middle dish with a hole in the bottom and a lid, and storing noodles at the bottom of the container body, The soup or soup is stored, and the noodles stored in the container body are raw noodles, and the whole is kept in a chilled state. The solidified soup or soup in the above dish is the above The solidification state is still maintained for the first quarter of the total heating time after heating is started by the microwave oven from the chilled state, and the solidified material is gradually dissolved for the next half time. While being heated and pouring onto the raw noodles, the raw noodles are boiled and processed, and for the last quarter time, the dissolved hot juice or soup is heated with the raw noodles to complete the boiled processing. Chilled noodles for microwave ovens formed on   The chilled noodle for a microwave oven according to claim 1, wherein the chilled noodle for a microwave oven includes noodle ingredients stored in a separate container.   The chilled noodles for microwave ovens according to claim 1 or 2, wherein the noodle soup or soup stored in the inner dish is coagulated with a coagulant.   The chilled noodle for a microwave oven according to claim 3, wherein the coagulant is gelatin.   The noodles stored in the bottom of the container body are raw noodles of ramen, the solidified soup or soup stored in the inner plate is pork bone soup, The chilled noodles for microwave oven according to any one of claims 2 to 4, wherein bean sprouts, chopped leeks, cut jellyfish and sesame are stored.

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