JP2018023352A - Packed instant noodle and manufacturing method of noodle lump thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a packed instant noodle so that hot water is impregnated in whole noodle lump uniformly when hot water is poured after inputting the noodle lump and, if needed, attached seasonings or ingredients into a container.SOLUTION: A packed instant noodle has a bottomed cylindrical container 2 and a noodle lump 4 accommodated in the container 2. The noodle lump 4 has a cavity part 6 which is a discontinue wall body having a side face opening part 8 over full length in a height direction in the container 2 with depth over wall thickness from an outer wall, and communicates with the side face opening part 8 in an inner side of the wall body.SELECTED DRAWING: Figure 1

Description

  The present invention relates to instant noodles in a container and a method for producing the noodle mass.

  According to the Japanese Agricultural Standards for instant noodles, “instant noodle” means one of the following:

1 Wheat flour or buckwheat flour used as the main ingredient, and after adding and kneading salt, citrus or other noodles that increase the elasticity, viscosity, etc., kneading (other than noodles made using kansui) In that case, it is limited to those in which the ingredient starch is pregelatinized.) Among them, those with attached seasonings or seasoned with seasonings, which are used for food by simple cooking operations (frozen) (Excluding those stored in the chilled temperature range)
2 Attached to 1

  “Attached seasoning” refers to those used in liquid or paste form (including fine solids such as spices) directly or diluted and used as noodle soup and pours. `` Kayaku '' means processed vegetables such as green onions and menma, processed cereals such as rice cakes, adjusted products of beans such as fried chicken, processed livestock foods such as char siu, processed processed foods such as wakame and tsumelet, tempura, etc. Other than noodles and attached seasonings.

  Instant noodles are roughly divided into bag noodles and cup noodles. Here, instant noodles in a container mean the latter cup noodles. The container may be round or square.

  A typical cup noodle manufacturing process is quoted from the website of the Japan Instant Food Industry Association (http://www.instantramen.or.jp/dictionary/process_01.html) as follows: is there.

1 [Kone water adjustment]
It is an operation to dissolve salt, kansui, etc. in water. Salt is usually used for “noodles” and taste, and 10-30 g of wheat flour is used for 1 kg. Kansai is about 1 to 2 g (3-6 g for non-fried noodles) for “noodle” and taste of Chinese noodles. Is called.

2 [mixing and kneading]
Mix and knead the flour and hydration adjuster. Mix and knead the flour and hydration adjustment liquid in a kneading machine (mixer). The liquid volume is 0.3-0.4kg for 1kg of wheat flour, the liquid temperature is 20-30 ° C, the time is 15-20 minutes, the dough made here is called "dough", and a fine network structure is made Produces a noodle-like “koshi”.

3 [noodle belt formation]
Pass the dough between the two rotating rolls and make two noodle bands first, then one. This process makes the noodle band strong and uniform. Be aware that if the distance between the rolls is too narrow, the noodle quality will deteriorate. In some cases, the dough is aged for a certain period of time before combining.

4 [rolling]
Strengthen the network of noodles with rolling rolls to strengthen the “strain”. The noodle band having a thickness of about 10 mm is put on a rolling roll and thinned to about 1 mm. Combine 4 or more sets of 2 rolls, and gradually reduce the thickness. Here, the network structure of noodles will be strengthened to strengthen the “strain”. In the middle, the thickness is made constant using a gauge capable of measuring up to 1/100 mm.

5 [Men Line Cutout]
Make the noodle belt a noodle with a cutting blade. After cutting blade and wave rolling, noodle strips are put on a cutting machine. The cutting blade rotates and the noodle band becomes a noodle line. Chinese noodles use blades 18 to 22, and Japanese noodles use blades 10 to 26. No. 18 has 18 blades with a width of 30 mm, and the width of one noodle is about 1.67 mm. Many Chinese noodles are wavy, but they are attached by a device that creates a wave shape and an auxiliary conveyor so that the subsequent process can be performed successfully.

6 [steaming heat]
Steam the noodles with a steamer. Most noodles are steamed through a continuous steamer. Normally steam with 100 ° C steam for 1-5 minutes. Here, the starch in the noodles can be digested (alpha-ized).

7 [Packaging]
Put one meal in a metal frame and mold. Many cut and mold here. Noodles are cut into 40-70 cm, and everything other than rod-shaped dry noodles is molded into a round or square metal frame one by one.

8 [Drying treatment]
Dry the noodles. It is dried by either “fried oil” or “non-fried noodles (hot air drying)”.
In the case of “fried”, the noodles are put together with a metal frame in fried oil at 140 to 160 ° C. and allowed to pass for 1 to 2 minutes. Moisture that was 30 to 40% at the dough stage now becomes 3 to 6%, and the starch becomes more alpha.
In the case of “non-fried noodles (hot air drying)”, each metal frame is placed in a hot air dryer and dried with hot air at around 80 ° C. for 30 minutes or more.
As a method other than these two methods, there is "raw type instant noodles" in which steamed noodles are treated with an organic acid and then sterilized.

9 [cooling]
Let the noodles cool to 100 ° C or higher. After processing the noodles, cool it by blowing cold air into the noodles at 100 ° C or higher. After this, the weight, shape, color, dryness, fried state, cooling degree, etc. are inspected.

10 [packaging]
Quickly put in a container and seal / wrap. The finished product is sealed with a film along with an attached seasoning and glazing, or put in a container, then sealed with a lid such as aluminum, and then wrapped with a shrink film sheet.

  Noodles that are solidified by drying or freezing are called noodle masses. Patent Document 1 describes that a vertical groove is provided on the side surface of an inverted conical trapezoidal noodle for the purpose of smoothly filling hot water in the entire container without causing bumping during pouring. Yes.

  Patent Document 2 describes an instant noodle in which a noodle block is formed in a cylindrical shape and a tool is stored in a hollow portion. Since the tool is protected in the solidified container, there is no problem that the tool breaks into pieces even when the bag is turned upside down or thrown during transportation.

Utility Model Registration No. 3025386 Japanese Utility Model Publication No. 50-46782

  As described above with respect to the mold filling process, a conventional cup noodle noodle is formed by putting one noodle line into a metal frame having an inverted conical trapezoidal shape. That is, the metal frame serves as a mold as well as a conveying means.

  Since the noodle mass described in Patent Document 1 requires a mold for forming a groove, a conventional metal frame having a truncated cone shape must be changed. Moreover, although depending on the thickness and hardness of the noodles, it is not easy to form a small groove on the side surface of the noodle block, and it is not suitable for mass production.

  The noodle mass described in Patent Document 2 requires a mold for forming a relatively large cavity for housing the tool, so the conventional metal frame having a truncated cone shape must be changed. .

  Each of the above conventional techniques requires a mold, but whether it is raw or boiled, it has a certain degree of hardness and elasticity, and it is not possible to pack it into a mold without causing damage. The mass production system leads to cost increase and is difficult to put into practical use.

  The main object of the present invention is to make it possible to form a container of instant noodle noodles with simple equipment.

  Further, another object of the present invention is that when hot water is poured into the container after adding noodle chunks and, if necessary, the attached seasoning or crisp, hot water penetrates evenly into the whole noodle mass. To provide instant noodles in containers.

  The present invention provides a side opening having a depth exceeding the plate thickness from the outer wall surface over the entire length in the container, in an undried state, by cutting the strand from the strip-shaped strand into a plate shape. The problem was solved by using discontinuous walls. That is, the instant noodles in a container of the present invention comprises a bottomed cylindrical container and a noodle mass stored in the container, the noodle mass extending over the entire length in the container, and It is a discontinuous wall provided with a side opening having a depth exceeding the wall thickness from the outer wall surface, and is provided with a hollow portion communicating with the side opening inside the wall.

  In the manufacturing process, the noodles are cut into strips from the strip-shaped noodles to form a desired shape that can be accommodated in the container by deforming the overall strands in an undried state. For example, such a noodle mass can be easily formed by bending or rounding a noodle line cut into a quadrangular plate. The number of noodles for one meal is not limited to one and may be two or more. Further, one serving may be divided into one container, or two or more servings may be stored.

  In this way, the formed noodle block retains the plate thickness of the plate-shaped noodle wire, and compared with the conventional noodle block molded using an inverted conical trapezoidal metal frame as a mold, It can be made much thinner. As a result, when hot water is poured into the cup, the heat of the hot water is quickly and evenly transmitted to each part of the noodle block.

  Moreover, a hollow portion penetrating in the height direction in the inner space of the container is formed at the center of the noodle mass, and the hollow portion communicates with the outside through a side opening extending over the entire length in the height direction. Therefore, hot water penetrates quickly from the hollow portion, that is, from the inside of the noodle mass.

  In addition, because the noodle mass is thin, it is easy to loosen noodles when eating cup noodles.

  According to the present invention, after the noodle mass and, if necessary, the attached seasoning or kayakaku are added to the container, when hot water is poured into the container, the hot water penetrates the noodle mass evenly. Instant noodles can be provided.

Since the noodles are basically plate-like, the thickness (plate thickness) can be reduced even though the weight of the noodles is the same as that of the conventional inverted conical noodles. Therefore, the density of the noodles can be coarsened, the gap between the noodles and the noodles is widened, the hot water is good, the heat retaining effect is excellent, the rise of noodles is made uniform, and the completion time is shortened . In the case of deep-fried noodles, the frying time can be shortened, oil deterioration and power consumption can be reduced, and productivity is improved as a whole. In addition, uniform frying of the whole noodle mass is realized.
Also,

  The noodles are provided with side openings that extend across the entire length in the container, so the part other than noodles, that is, the cavity, occupies the space in the container is large, making it more shinier than conventional cup noodles. Can be put. In addition, there is a cavity in the center of the noodle mass, and the cavity penetrates to the bottom and, in addition, communicates with the outside of the noodle mass through the side opening, A sufficient amount of hot water is supplied quickly. That is, the passage of hot water in the container is improved and the heat retaining effect is high. Therefore, not only can oysters be stored in the cavity, but also sufficient heating can be applied to dried meat, vegetables, and other baked eggs and raw eggs.

  By making the noodles into a plate shape and reducing the plate thickness, the permeability of the soup (soup) is improved and the taste is improved. In addition, the size of the noodles, that is, the thickness, the thinness, the width, and the like can be freely changed. Thus, by devising noodle materials, containers, etc., it becomes possible to develop new products that are not found in existing products, such as easy-to-use noodles, spaghetti and other pasta.

  The noodle mass production method of the present invention can be easily implemented by only making partial changes to an existing production line.

It is a schematic perspective view which shows the cup and noodle mass of instant noodles with a container. It is a cross-sectional view of a cup containing a U-shaped noodle mass, wherein (A) shows a single example and (B) shows a double example. It is a cross-sectional view of a support body, Comprising: (A) shows a plate-shaped example, (B) shows a column-shaped example. It is a cross-sectional view of a C-shaped noodle mass. It is a cross-sectional view of a cup containing a semicircular noodle mass. It is a cross-sectional view of a V-shaped noodle block. It is a cross-sectional view of a triangular noodle mass. It is a cross-sectional view of a square noodle mass.

  Embodiments of the present invention will be described below with reference to the drawings.

  As shown in FIG. 1, the instant noodles in a container are composed of a cup 2 as a container and a noodle mass 4 stored in the cup 2. In addition, illustration of an attached seasoning or a quickening is omitted. Here, a round container is illustrated, but a square container may be employed. In the case of fried noodles, a hot water outlet is provided in the container as is well known. 2 shows a cross section of the cup 2 with a U-shaped noodle mass 4a accommodated therein. FIG. 2 (A) shows an example of a single noodle mass 4a, and FIG. This is an example. A multilayer noodle mass can be formed by overlapping two or more noodle strings.

  According to the above-described conventional manufacturing method, the strip-shaped strands that have undergone the steaming process are cut into an appropriate length to make one serving, and then placed in a metal frame (mold filling). That is, the metal frame serves as a mold. On the other hand, in the embodiment, it is the same as the prior art until the strip-shaped noodles that have undergone the steaming process are cut into one serving, but instead of a metal frame, a support that extends horizontally (FIG. 3). Browse). The support is preferably movable between the steps as in the conventional metal frame.

  Various specific forms of the support are conceivable. For example, FIG. 3A shows an example of a support 10a in the form of a plate whose upper surface is semicircular, and FIG. 3B shows an example of a cylindrical support, that is, a support pin 12b. Although the thickness of the support 10a and the outer diameter of the support pin 10b are arbitrary, the smaller these values, the more the noodles are in a U-shaped shape that is close to folding.

  That is, an appropriate amount of cut, for example, one serving of noodles, is applied to the supports 10a, 10b to form an undried noodle. At this time, the noodles are dropped onto the supports 10a and 10b, or the noodles are supported by an appropriate means, and the supports 10a and 10b are pushed up from below with respect to the noodles, or their By adopting an operation in which both are combined, it is possible to perform molding in accordance with the outer shape of the supports 10a and 10b.

  As shown in FIGS. 1 and 2, a hollow portion 6 that penetrates in the height direction in the container 2 (a direction perpendicular to the paper surface of FIG. 2) is formed in the central portion of the noodle mass 4 a. Communicates with the outside of the noodle mass 4a, that is, the space inside the container 2 through the side opening 8 extending over the entire length in the height direction. In other words, the noodle block 4 a is a discontinuous wall that is interrupted by the side opening 8. In this case, the width of the side opening 8 can be changed by the width of the support 10a or the outer diameter of the support pin 10b. Furthermore, if necessary, in the case of a U-shaped noodle mass 4a, the ends of the U-shaped legs are deformed so as to approach or separate from each other at the stage of the undried strands hung on the supports 10a and 10b It is also possible to change the width of the opening.

  FIG. 4 shows an example of a C-shaped noodle mass 4b. As shown by the white arrow in the figure, for example, by using a jig to press U-shaped leg portions suspended from both sides of the support pin 10b against the support pin 10b, the transverse cross section of the hen line is C-shaped. It becomes. Depending on the length of the strand and the outer diameter of the support pin 10b, the width of the side opening 8 can be set large or small. As in FIG. 2, a multilayer noodle mass can be formed by overlapping two or more noodle lines. FIG. 4 (A) shows an example of the noodle mass 4c, and FIG. 4 (B) shows the noodle mass 4c. A double example is shown. In this case, in addition to matching the position of the side opening 8 as shown, the position of the side opening 8 may be shifted to close the opening.

  FIG. 5 shows an example of a semicircular noodle mass 4c. This semicircular noodle mass 4c is used in pairs. That is, as shown in the figure, two noodle masses 4c are combined in a circle and stored in one container 2. In that case, the noodle mass 4 c has two side openings 8, and the cavity 6 communicates with the outside through both side openings 8.

  As shown in FIG. 6, when a support 10c having a triangular cross section at the top is employed, the cross section of the hens can be formed into a V shape.

  FIG. 7 shows an example of a noodle mass 4e having a triangular cross section. In this case, both ends of the noodles are bent by using a support pin having a triangular cross section and performing an operation similar to the operation indicated by the white arrow in FIG. 4 in relation to the C-shaped noodle mass 4b. To form the lower side of the triangle.

  Thus, in addition to the U shape (FIGS. 1 and 2), a C shape (FIG. 4), a semicircular shape (FIG. 5), a V shape (FIG. 6), a triangular shape (FIG. 7), and a rectangular shape (FIG. 8) Various shapes such as other polygons, stars, waveforms, etc. can be adopted.

  As for the thickness of the strip-shaped noodle strings, the length of the cut noodle strings needs to be able to be stored in the container 2 when formed into a desired shape as described above. Therefore, an appropriate value is set for each meal line by taking into account the balance between the length and thickness. If the weight of one serving is constant, the shorter the length of the noodles, the greater the thickness. Therefore, by overlapping two or more noodles (see FIG. 2B), the required weight can be earned without excessively increasing the thickness. An amount exceeding one serving can be stored in one container.

  As shown in Fig. 2 (B) and Fig. 5, when one noodle mass is composed of a plurality of noodles, all the characteristics of the noodles such as shape, size, feel (texture), taste, etc. They may be the same or different.

  For convenience of description, if a semicircular noodle mass is described, the length of the noodle line for one serving is set to be semicircular when hung on the support pin 10b, and the thickness is set to the support pin 10b. It is set so that the outer diameter of the noodle when it is hung is approximately equal to the inner diameter of the container 2.

  If the shape of the side opening 8 is described by taking the case of a semicircular noodle mass 4c (FIG. 5) as an example, the side opening 8 is linear or curved when viewed from the cross section of the noodle mass 4c. And extending in the radial direction of the noodle mass 4c or in a direction that makes an angle with respect to the radial direction. Further, when the noodle mass 4c is viewed from the outside, the side opening 8 may be linear or curved, and the direction thereof may be parallel to the axis of the noodle mass 4c or may intersect the axis. The depth of the side opening 8 exceeds the wall thickness (plate thickness), and thus allows the cavity 6 to communicate with the outside of the noodle mass 4c. The width of the side opening 8 can be set to an appropriate value in consideration of the manufacturing surface as well as the required noodle weight.

  Generally, the inner peripheral surface of the container is tapered in an inverted conical trapezoidal shape. Similarly, the noodle mass of the embodiment may have a tapered outer peripheral surface. In that case, although not shown, the case is arranged outside the support pin in a coaxial state with the support pin. The case has a partial cylindrical shape, and its inner peripheral surface has a partial circular cross section and a tapered vertical cross section.

  In addition, the cutting line when cutting the noodles may be crossed in addition to the direction orthogonal to the length direction of the band-shaped noodles. In the former case, the cut-out noodles are square, but in the latter case, they are trapezoidal or parallelogram. The trapezoidal noodles can be wound around a tapered support pin to be formed into a truncated trapezoidal shape.

  When the inner diameter of the case is set equal to the taper of the inner peripheral surface of the container and the inner diameter of the case is set to an appropriate value, when the finished mass is stored in the container, the height direction of the container The noodle mass can be stopped at an appropriate position.

  These noodle masses are sent to subsequent processes such as drying, cooling, and packaging while being held on the support. During this time, the support also serves as a conveying means, and the noodle mass is discharged into the container in the packaging process.

  As described above, the support pin 10b may be movable in the direction of approaching and separating from the noodle line when receiving a single noodle line cut out from the band-shaped noodle line. Furthermore, in connection with the operation | movement in each subsequent process, you may make it the support pin 10b perform a rotation operation | movement and a turning operation | movement. For example, the oil removal may be performed by rotating the support pin 10b while supporting the lump through the frying step. Further, when discharging the scum into the container 2 after finishing the processing, the advancing / retreating operation may be performed after turning, that is, angularly changing so as to be coaxial with the waiting container 2.

2 cups (containers)
4, 4a, 4b, 4c, 4d, 4e, 4f Noodle mass 6 Cavity 8 Side opening 10a Support (plate)
10b Support (columnar)

Claims (10)

  A bottomed cylindrical container, and a noodle mass stored in the container, the noodle mass extending over the entire length in the container in the height direction and having a depth exceeding the wall thickness from the outer wall surface An instant noodle with a container, which is a discontinuous wall provided with an opening, and includes a hollow portion communicating with the side opening on the inside of the wall.   2. The instant noodles in a container according to claim 1, wherein the noodle mass has a shape in which a score line is cut in a plate shape and folded in half.   2. The instant noodles in a container according to claim 1, wherein the noodle mass has a U-shaped or V-shaped cross section.   The instant noodles in a container according to claim 1, wherein the noodle mass has a C-shaped cross section.   The instant noodles in a container according to claim 1, wherein the noodles have a semicircular cross section and are used in pairs.   A method for producing a noodle mass in the instant noodles containing containers according to claim 1, wherein the noodle mass has a step of hanging a plate-like undried noodle string on a horizontal support.   The noodle lump manufacturing method according to claim 6, wherein the undried noodle strings are dropped onto the support.   The noodle lump manufacturing method according to claim 6 or 7, wherein the support is moved upward to push up the undried noodles waiting upward.   The method according to any one of claims 6 to 8, wherein the support is cylindrical.   The manufacturing method according to claim 6, wherein the support has a plate shape with an upper edge having a semicircular cross section.

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