JP2021054452A - Microwave oven cooking noodles - Google Patents

Abstract

To provide microwave oven cooking noodles for delivery, which have just boiled flavors and textures through microwave oven cooking.SOLUTION: The microwave oven cooking noodles are prepared by stacking a gelatin gel, a water-soluble edible film, and raw noodles or frozen noodles having frozen raw noodles in order from the bottom in a microwave oven container comprising a container body and a lid which permit microwave oven cooking. Through microwave oven cooking of the microwave oven cooking noodles, even noodles for delivery, which have just boiled flavors and textures, can be provided.SELECTED DRAWING: Figure 1

Description

The present invention relates to microwave cooking noodles suitable for delivery.

Traditionally, noodles such as ramen have been delivered, but cooked noodles are often delivered as they are, and the flavor and texture are different from those of freshly made noodles, such as the noodles growing and the temperature of the soup dropping. ..

In recent years, noodles called set noodles have been sold at frozen noodles and convenience stores, and the noodles can be easily eaten by heating them in a microwave oven. However, these noodles are cooked in advance by boiling or the like, and it is difficult to obtain the flavor and texture of raw noodles like freshly boiled noodles.

By the way, techniques relating to foods using gels solidified with gelatin have been published (Patent Documents 1 and 2).

In Patent Document 1, a pullable partition plate is arranged in the center of the heat-resistant container, a solid soup stock made by solidifying with gelatin is placed in the lower part of the partition plate, and a food material is placed in the upper part of the partition plate. Disclosed are instant foods in a heating container that can be arranged to maintain the freshness of the solid soup stock and the food material, and can be cooked as it is as soon as the partition plate is pulled out during cooking.

Patent Document 2 describes a thawing container and a thawing method for frozen pasta that allows you to easily and quickly eat delicious pasta by putting the frozen pasta in the container as it is and putting it in a microwave oven without chasing water or opening the lid of the container. Put the crushed frozen pasta sauce in the bottom of the container, make a hole in the center, put it on the top of the ring-shaped frozen pasta leaving a gap, and gelled with gelatin for hydration. In order to prevent overheating and drying of the edge portion of the pasta, a method of adjusting the microwave oven by using foil or paint on the portion of the outside of the container that touches the edge portion of the pasta is described.

Japanese Unexamined Patent Publication No. 9-47266 Japanese Unexamined Patent Publication No. 9-299052

An object of the present invention is to provide noodles for microwave cooking, which have the flavor and texture of freshly boiled noodles and are suitable for delivery by microwave cooking.

As a result of diligent research on how to provide noodles for delivery that have the flavor and texture of freshly boiled noodles, the inventors did not heat the noodles in a microwave oven, but instead electronically cooked them like boiling. I thought of a method of cooking noodles on the spot by microwave oven cooking. Therefore, as a result of further diligent research, the present invention has been reached.

That is, gelatin gel; hot water-soluble edible film; raw noodles or frozen noodles in which raw noodles are frozen; are laminated in this order from the bottom in a microwave oven container consisting of a container body and a lid that can be cooked in a microwave oven. These are the noodles for cooking in the microwave.

Further, the raw noodles according to the present invention are preferably microwave-treated in advance.

Further, the gelatin gel according to the present invention is preferably added with an emulsifier and heat-resistant amylase.

Further, the gelatin gel according to the present invention is a laminate of gelatin gels having different gel strengths, and it is preferable that the gel strength of the gelatin gel in the upper layer is higher than the gel strength of the gelatin gel in the lower layer.

Further, it is preferable to add a concentrated soup between the gelatin gel in the upper layer and the gelatin gel in the lower layer of the gelatin gel according to the present invention.

Further, the noodles for microwave cooking according to the present invention are preferably for delivery.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide noodles for microwave cooking that have the flavor and texture of freshly boiled noodles and are suitable for delivery by microwave cooking.

It is a schematic diagram of the noodles for microwave cooking which concerns on this invention. It is a schematic diagram which showed the modification of the noodles for microwave oven cooking which concerns on this invention. It is a schematic diagram which showed the modification of the noodles for microwave oven cooking which concerns on this invention. It is a figure which showed the time-dependent change when the noodles for microwave cooking which concerns on this invention were cooked in a microwave oven.

Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
The type of noodles produced in the present invention is not particularly limited, and may be any type known in the art. For example, Chinese noodles, udon noodles, buckwheat noodles, pasta and the like can be mentioned.

1. 1. Noodle raw material composition For the raw noodles according to the present invention, ordinary noodle raw materials can be used. That is, as the raw material flour, wheat flour (including durum flour), cereal flour such as buckwheat flour and rice flour, and various starches such as potato starch, tapioca starch and cornstarch may be used alone or in combination. May be good. As the starch, modified starch such as raw starch, pregelatinized starch, acetylated starch, etherified starch and crosslinked starch can also be used. Various pigments such as salt, alkaline agents, various thickeners, noodle quality improvers, edible oils and fats, and carotene pigments, which are generally used in the production of noodles, can be added to these raw material powders. These may be added as a powder together with the raw material powder, or may be added by dissolving or suspending in kneading water.

2. Noodle making process Noodle dough (dough) is manufactured by kneading the raw materials. More specifically, kneaded water in which auxiliary raw materials such as noodle quality improver are added to main raw material powder such as wheat flour and starch, mixed with powder, and then auxiliary raw materials such as salt and alkaline agent are further dissolved in water. And knead well using a mixer so that each raw material is mixed evenly to produce dough. At this time, mixing may be performed under reduced pressure using a vacuum mixer or the like.

Next, noodle strings are prepared from the prepared dough. The production method may be carried out according to a conventional method. A method of extruding dough using an extruder or the like to produce noodle strings, or a method of forming noodle strips by compounding the dough and then rolling the dough a plurality of times with a roll to obtain a predetermined noodle. A method of producing noodle strings by cutting out the noodle band with a cutting roll called a cutting blade or cutting with a kitchen knife after making the band thick. Next, the prepared noodle strings are cut to an appropriate length to obtain raw noodles. At this time, the shape of the cutting blade is not particularly limited, and may be a round blade, a square blade, or a kitchen knife tooth. Further, as the number of cutting blades, thin noodles having a number of 18 or more (about 1.67 mm or less) are preferable. If the number is less than 18, the noodles will be wide and thick, so it will be difficult to sufficiently heat the noodles only by microwave cooking, which will be described later.

3. 3. Microwave treatment step Next, the prepared raw noodles are microwave-treated if necessary. By promoting gelatinization inside the raw noodles by heating the raw noodles with microwaves in advance, it is possible to eliminate uneven gelatinization and insufficient gelatinization inside the noodles by microwave cooking, which will be described later. The strength and processing time of the microwave are not particularly limited and may be adjusted according to the shape and moisture of the raw noodles and the texture required by the noodles, but the wattage is as low as possible to avoid a sudden temperature rise. It is preferable to take time to process. For example, in the case of 200 W, it is preferable to perform microwave treatment for about 1 to 4 minutes.

4. Freezing process Next, if necessary, raw noodles or microwave-treated raw noodles are filled in a freezing container and frozen. If the freezing container can be treated with microwaves, the freezing container may be filled with raw noodles in advance, then treated with microwaves, and then frozen as it is. The freezing container may be designed so that the frozen raw noodles fit in the microwave oven container described later. Further, it is preferable to fill the freezing container so that the density does not increase as evenly as possible. By freezing, the noodles can be used immediately when needed, and the noodles can be stored at an appropriate low temperature without being crushed in the microwave oven container during transportation such as delivery. Further, in the microwave cooking described later, by keeping the noodles at a low temperature, it is possible to prevent the raw noodles from being overheated directly by microwaves until the gelatin gel is melted and the temperature rises.

Further, the prior art can be applied to the means for the freezing treatment in the present invention. For example, not only commercial freezing devices such as air blast type tunnel freezer, spiral freezer, wagon freezer, quick freezer, and brine type flexible freezer, but also general commercial and household freezer can be applied. Freezing may be carried out rapidly using, for example, a tunnel freezer at about −35 ° C., or may be frozen in a commercial freezer at −18 ° C. Frozen frozen noodles can be stored in a freezer at -18 ° C until used.

5. Gelatin gel The gelatin gel according to the present invention may be a gel obtained by heating and dissolving gelatin in water or soup, and then sufficiently cooling and hardening the gelatin. The type of gelatin is not particularly limited, and any gelatin such as plate gelatin, powdered gelatin, and granular gelatin can be used. Further, any gelatin derived from pig, cow or fish can be used, and any type having a jelly strength of 100 to 300 g can be used. The amount of gelatin added varies depending on the type of gelatin used, but it may be adjusted in consideration of the shape retention and water release of the gelatin gel, and the influence on the flavor and viscosity of the soup. It is preferable to add it in an amount of 5 to 3% by weight. If the gelatin concentration is too low, it will not gel or water will be separated more, and if it is too high, it will affect the flavor and viscosity of the soup. If the viscosity of the soup becomes too high, it affects the cooking of noodles. Therefore, if the viscosity is 3% by weight or less, the viscosity of the soup does not become too high and the noodles can be cooked sufficiently. ..

Further, if the gel strength of the gelatin gel is 4 (/ g) or more, the shape retention can be maintained. If it is lower than 4, the gel is weak and liquid leakage occurs during transportation. Further, when the gel strength is 10 or more, the water separation from the gelatin gel can be reduced, and when the gel strength is 20 or more, the shape retention is very good and the water separation from the gel is almost eliminated. The method for measuring the gel strength of gelatin gel may be carried out according to "JIS K 6503: 2001 Gelatin 5.4 Jelly Strength" except that the gel cooled in a refrigerator at 4 ° C. for 24 hours is used as a sample.

In the present invention, it is preferable to add a heat-resistant amylase and a defoaming emulsifier to the gelatin gel. The raw noodles or frozen noodles used in the present invention are close to uncooked raw noodles even if they are microwave-treated. Therefore, in the microwave cooking described later, the gelatin gel dissolves to form a gelatin solution, and when raw noodles are cooked with the gelatin solution, starch elutes from the dusting powder or noodles, and the gelatin solution becomes cloudy or the soup. The flavor may be blurred or the viscosity may be increased, but by adding a heat-resistant amylase, the turbidity of the gelatin solution, the blurring of the soup, and the increase in viscosity can be suppressed. In addition, by adding an emulsifier having a defoaming property, it is possible to suppress the generation and spillage of bubbles in the gelatin solution during cooking in a microwave oven.

Examples of the thermostable amylase include Crystase T10S and Kokugen SD-TC3 manufactured by Amano Enzyme Co., Ltd. Examples of the defoaming emulsifier include Emargie Super of RIKEN Vitamin Co., Ltd., which is a glycerin fatty acid ester. Further, the method of adding the heat-resistant amylase or the defoaming emulsifier may be added at the time of preparing the gelatin gel in advance, or may be added by sprinkling on the gelatin gel after preparing the gelatin gel. The amount of heat-resistant amylase added depends on the type and potency of the enzyme, but as the amount of heat-resistant amylase added increases, the noodles tend to become harder, and the gelatin solution becomes turbid, the soup tastes blurred, and the viscosity increases. It is preferable to adjust the amount of addition so that the texture of the noodles is not deteriorated within the range in which the increase is suppressed. The amount of defoaming emulsifier added also differs depending on the type of emulsifier, but if the amount of emulsifier added is large, the taste of the soup will be affected. It is preferable to adjust the amount of addition so as not to affect the taste of the soup.

Further, in the present invention, the gelatin gel can be divided into two or more layers having different gelatin strengths. For example, the upper layer side can be a gel with a high gel strength of 20 or more, and the lower layer side can be a gel with a weak gel strength of 4 or more and 10 or less. By doing so, the influence of gelatin on the flavor of the soup can be suppressed. , It is possible to prevent the transfer of water from the gelatin gel to the noodles during transportation.

6. Hot water soluble edible film In the present invention, a hot water soluble edible film is used. The hot water-soluble edible film is placed between the gelatin gel and the raw or frozen noodles. When the hot water-soluble edible film is not used, not only the water content from the gelatin gel to the noodles is easily transferred during the transportation of the noodles for microwave cooking, but also the noodles are cooked immediately after the start of cooking in the microwave oven described later. Moisture is transferred to the noodles, and the noodles are cooked from a low temperature, so that the surface of the noodles is boiled and melted, and the texture becomes uneven. On the other hand, by using a hot water-soluble edible film, it is possible not only to prevent the transfer of water from the gelatin gel to the noodles during the transportation of microwave cooking noodles, but also to prevent the gelatin gel during microwave cooking, which will be described later. Is completely dissolved and the gelatin solution becomes hot to some extent, then the hot water-soluble edible film is dissolved and the noodles are cooked in the gelatin solution, so that a cooking feeling close to that of boiling can be obtained. Therefore, the hot water-soluble edible film preferably melts at a relatively high temperature and can separate the gelatin solution and the noodles until the hot water-soluble edible film dissolves (separable). Examples of such a hot water-soluble edible film include an agar film that dissolves in hot water at 50 ° C. or higher.

7. Microwave oven container The microwave oven container according to the present invention comprises a container body and a lid. The material of the container body is not particularly limited as long as it can be cooked in a microwave oven. Examples include glass, pottery, plastic materials such as polypropylene, polyethylene, polystyrene and polysulfone, and paper. However, in the case of glass or pottery, heat is taken away by the container, so it is preferably made of expanded polypropylene or expanded polystyrene having cold and heat resistance. The shape of the container body is not particularly limited, and may be a desired shape such as a cup shape, a bowl shape, or a deep dish shape. Further, the material of the lid is not particularly limited as long as it can be cooked in a microwave oven like the container, and heat-resistant polypropylene or polystyrene is preferable. When the lid is used for microwave cooking, it is preferable to provide steam holes. By providing the lid, it is possible to prevent noodles and gelatin gel from popping out of the microwave oven container during transportation, prevent bumping and spilling during microwave oven cooking, which will be described later, and improve cooking efficiency.

8. Noodles for cooking in a microwave oven Since the noodles for cooking in a microwave oven of the present invention are intended for delivery, noodles for cooking in a microwave oven are produced after an order is received. First, as shown in FIG. 1, the gelatin gel 2 is placed in the microwave oven container body 1, then the hot water-soluble edible film 3 is placed on the gelatin gel 2, and then the raw noodles or the raw noodles are frozen and frozen. The noodles 4 are placed on the noodles, and the lid 5 is put on the noodles to make the noodles A for microwave cooking. The gelatin gel 2 may be prepared by putting it in a mold for each meal, or may be added in a required amount while scooping the gel with a spoon or the like. The latter is preferable because it dissolves quickly because the surface area of the gelatin gel 2 increases.

Further, as shown in FIG. 2 as a modified example of the noodles for cooking in a microwave oven of the present invention, the gelatin gel can be divided into two layers, a gelatin gel 2a and a gelatin gel 2b. At this time, it is preferable that the gel strength of the gelatin gel 2a in the upper layer is higher than the gel strength of the gelatin gel 2b in the lower layer. As for the strength of the gelatin gel 2a, by setting the gel strength to 20 (/ g) or more as described above, it is possible to prevent water transfer from the gelatin gel to the noodles during transportation.

When using the attached concentrated soup, the gelatin gel can be prepared with water. By doing so, it is possible to obtain noodles with a freshly boiled flavor and texture. If the attached concentrated soup cannot be used, the straight soup may be hardened with gelatin to form a gelatin gel. When the gelatin gel is divided into two layers as shown in FIG. 2, the upper gelatin gel 2a may be a gelatin gel composed of water, and the lower gelatin gel 2b may be a concentrated soup diluted with water and hardened with gelatin. In addition, concentrated soup can be added directly to noodles for microwave cooking in order to reduce packaging materials and simplify cooking. In that case, as a modification of the noodles for microwave cooking of the present invention, it is preferable to add the concentrated soup 6 between the gelatin gel 2a in the upper layer and the gelatin gel 2b in the lower layer as shown in FIG. If the concentrated soup 6 is placed in the microwave oven container 1 before the gelatin gel 2b, the concentrated soup 6 may be burnt during cooking in the microwave oven, which will be described later, which is not preferable.

9. Delivery Although the noodles for microwave ovens of the present invention are supposed to be delivered, they can be provided directly to customers at stores or the like, or customers can take them home from the stores and eat them. The delivery and take-out time is expected to be within 30 minutes, and the noodles for microwave ovens are placed in a heat-retaining container, transported at low temperature, and cooked in a microwave oven. Within 30 minutes, the noodles can be delivered to the customer in a sufficiently cold state. At this time, ingredients such as char siu and green onions can be put in a separate container and delivered together with the noodles for microwave cooking.

10. Microwave cooking The noodles for microwave cooking of the present invention are finally cooked by the eater in a microwave oven. The cooking time depends on the thickness of the noodles, but usually it is sufficient to cook at 500 to 600 W for about 5 to 8 minutes. As shown in FIG. 4, when the microwave cooking noodles A of the present invention are cooked in a microwave oven, the gelatin gels 2a and 2b are heated to become a gelatin solution 7 as shown in FIG. 4 (b). At this time, the raw noodles or the frozen noodles 4 obtained by freezing the raw noodles are heated to become the raw noodles 8, but since the hot water-soluble edible film 3 is not dissolved, the raw noodles 8 are placed on the gelatin solution 7. It remains in the state of riding on. Then, as shown in FIG. 4 (c), when the gelatin solution 7 was further heated, the hot water-soluble edible film 3 was dissolved, the raw noodles 8 fell into the hot gelatin solution 7, and the gelatin solution 7 was prepared. It is heated inside in a state similar to boiling.

At this time, if the raw noodles are sufficiently cooled or the raw noodles are frozen and frozen, the temperature rise of the raw noodles 8 can be suppressed while the temperature of the gelatin solution 7 is raised, which is closer to boiling cooking. Can be heated with. Further, without the hot water-soluble edible film 3, the raw noodles 8 would be heated from a low temperature in the gelatin solution 7, and the surface of the noodles would melt and be like freshly boiled noodles. It does not have texture or flavor. In the present invention, it is important to cook the raw noodles 8 in the high temperature gelatin solution 7 from the beginning and to prevent the raw noodles 8 from being overheated by microwaves until the gelatin solution 7 becomes high temperature. Become.

Then, as shown in FIG. 4 (d), the raw noodles 8 become boiled noodles 9 by continuing microwave cooking. As shown in FIG. 4 (e), if necessary, the concentrated soup 5 and the ingredient 10 are added to complete the cooked noodles B having a freshly-made flavor and texture.

The present embodiment will be described in more detail below with reference to examples.

<Preliminary test> Examination of gelatin gel Powdered gelatin (derived from cow, jelly strength 250 g) is heated and dissolved in water at 50 ° C. so as to have the following 0.6 to 2.6% by weight, allowed to cool at room temperature, and then 4 A gelatin gel coagulated at ° C. for 24 hours was prepared, and the gel strength, shape retention, water release, and effect (flavor, viscosity) of the gelatin solution on the soup after heating in a range were evaluated.

Regarding the gel strength, the gel strength was measured by the method described above. Regarding shape retention, visually check, those that are not gelled are marked with ×, those that are gelled but easily lose their shape are marked with △, those that are gelled and have good shape retention are marked with ○, and gelled firmly. Those with very good shape retention are marked with ◎. Regarding water release, put an agar film (soluble at 50 ° C) on the prepared gelatin gel and check the wetness on the agar film after 60 minutes at room temperature. The agar film was marked with Δ, the agar film was slightly moist but was generally separated from water, and the agar film was dried and completely separated from water.

Regarding the effect on the soup, 280 g of gelatin gel was cooked in a microwave oven at 600 W for 6 minutes, and 30 g of concentrated liquid soup for tonkotsu ramen was added, and 30 g of concentrated liquid soup for tonkotsu ramen was dissolved in 280 g of boiling water. The flavor and viscosity of the soup were sensorially evaluated. Regarding the flavor, ◎ is the one that does not feel the gelatin flavor at all, ○ is the one that feels the gelatin flavor slightly but is generally good, △ is the one that feels the gelatin flavor but is generally acceptable as a soup, and the gelatin flavor is Those that are strong and cannot be used as soup are marked with x. Regarding the viscosity, those that have no effect on the viscosity (thickness) of the soup are ◎, those that are slightly thickened but generally good are ○, those that are strongly thickened are △, and those that are significantly thickened are ×. did.

The evaluation results of the preliminary test are shown in Table 1 below.

As shown in Table 1, it can be seen that the higher the gelatin concentration of the gelatin gel, the higher the gelatin strength and the better the shape retention. Since the relationship between the concentration and the gelatin strength differs depending on the type of gelatin used, if the gelatin strength is 4 or more, it has sufficient shape retention as a gelatin gel, and if it is 20 or more, it has a very good retention. Considered to have shape.

Regarding water separation, it is considered that the higher the gelatin concentration (gelatin strength), the more the water separation from the gelatin gel can be suppressed and the transfer of water to the noodles can be prevented. As for the gelatin strength, if it is 10 or more, it is considered to be good, and if it is 20 or more, it is very good that water separation from the gelatin gel can be prevented.

Regarding the flavor, it can be seen that the higher the gelatin concentration, the stronger the gelatin-derived flavor. Since the concentration of flavor is different depending on the type of gelatin and the type of soup, it is preferable that the concentration is as low as possible within an appropriate gelatin strength.

Regarding the viscosity, it can be seen that the soup after cooking in the microwave has almost no effect because of the high temperature, but if the concentration is too high, the viscosity is slightly affected. The viscosity is preferably adjusted within an appropriate gelatin strength and flavor.

<Experiment 1> Examination of noodles for microwave oven (Example 1)
10 g of egg white powder and 10 g of gluten are mixed with 1000 g of semi-strong powder, and 20 g of salt, 9 g of kansui preparation (sodium carbonate 50: potassium carbonate 45: polymerized phosphate 5), 1 g of gardenia jasminoides pigment, alcohol preparation (60% by weight) Kneaded water prepared by dissolving 70 g in 240 g of water was added and kneaded under normal pressure for 15 minutes to prepare a dough.

The prepared dough is combined to prepare a noodle band, the noodle band is rolled to 1.25 mm by roll rolling, and then the noodle band is cut with a 24th square roll cutting blade to make a noodle string, and then about. The noodle strings were cut to a size of 30 cm. Dust the oxidized starch of sago starch is evenly sprayed on the cut noodle strings so that the amount is 1.5 g per 100 g of noodle strings to make raw noodles. Stored for 8 hours.

Powdered gelatin (derived from cow, jelly strength 250 g) was added to hot water at 50 ° C. to a concentration of 1.7% by weight, and after removing the rough heat, it was solidified in a refrigerator at 4 ° C. for 24 hours (gel strength 22.9). / G).

Next, put the prepared gelatin gel into a microwave oven container body (upper diameter 195 mm, lower diameter 107 mm, height 80 mm) made of heat-resistant and cold-resistant polystyrene while scooping it with a spoon so as to weigh 410 g, and hot water at 50 ° C. or higher. Put a hot water-soluble agar film (Claire 50: manufactured by Ina Foods Co., Ltd.) that dissolves in the microwave oven so that it completely covers the upper surface of the gelatin gel, and place the prepared raw noodle balls on it. , A cover made of gelatin that can be cooked in a microwave oven (diameter 187 mm, height 25 mm) was put on, and a noodle sample (tonkotsu ramen) for microwave cooking was prepared.

(Example 2)
105 g of the raw noodles prepared in Test Example 1 was placed in a polypropylene microwave oven-resistant freezing container (diameter 154 mm, height 47 mm) so as to be homogeneous, frozen overnight in a commercial freezer at -18 ° C, and frozen. I made noodles.

Noodle samples for microwave cooking were prepared according to the method of Test Example 1 except that the prepared frozen noodles were used instead of the refrigerated raw noodles.

(Example 3)
105 g of the raw noodles prepared in Test Example 1 was placed in a microwave oven-resistant freezing container (diameter 154 mm, height 47 mm) made of polypropylene so as to be homogeneous, and then microwave-treated at 200 W for 3 minutes in a microwave oven. Noodle samples for microwave cooking were prepared according to the method of Test Example 2, except that they were frozen overnight in a commercial freezer at 18 ° C.

(Example 4)
Except for adding 0.15 g of heat-resistant amylase (Crystase T10S: manufactured by Amano Enzyme) and 1 g of defoaming emulsifier (Emulsert Super: manufactured by RIKEN Vitamin) after putting the gelatin gel in the main body of the microwave oven. A sample of noodles for cooking in a microwave oven was prepared according to the method of Example 3.

(Example 5)
A noodle sample for microwave cooking was prepared according to the method of Example 4 except that the amount of powdered gelatin added was 1.0% by weight (gel strength of gelatin gel 4.6 / g).

(Example 6)
A microwave cooking noodle sample was prepared according to the method of Example 4 except that the amount of powdered gelatin added was 2.6% by weight (gel strength of gelatin gel 63.0 / g).

(Example 7)
The 1.0% by weight gelatin gel prepared in Example 5 was put into the main body of the microwave oven while scooping with a spoon so as to weigh 280 g, and the 1.7% by weight prepared in Example 1 was covered over the gelatin gel. A microwave cooking noodle sample was prepared according to the method of Example 4 except that the gelatin gel was scooped up to 130 g with a spoon.

(Example 8)
Put the 1.0% by weight gelatin gel prepared in Example 5 into the main body of the microwave container while scooping it with a spoon so that the amount becomes 280 g, then add 30 g of the concentrated soup of tonkotsu ramen, and in Example 1 A noodle sample for microwave cooking (Chinese noodles) was prepared according to the method of Example 4, except that the prepared 1.7% by weight gelatin gel was scooped up to 130 g with a spoon.

(Comparative Example 1)
105 g of one serving of noodle balls prepared in Example 1 is boiled in boiling water for 40 seconds, washed with cold water at 10 ° C. for 60 seconds, placed in the freezing container of Example 1, and placed in a quick freezer at −36 ° C. It was frozen and used as a sample of noodles for microwave cooking (frozen noodles).

(Comparative Example 2)
105 g of noodle balls for one serving prepared in Example 1 are boiled in boiling water for 40 seconds, washed with cold water at 10 ° C. for 60 seconds, drained to prepare boiled noodles, and then concentrated soup in a microwave container body. Put the gelatin gel soup prepared by dissolving powdered gelatin to 1.0% by weight in 310 g of straight soup of Tonkotsu ramen rehydrated with hot water, put a film for partitioning polyethylene, and boil the prepared on it. The noodles were placed, covered, and stored in a refrigerator at 4 ° C. for 8 hours to prepare a sample of noodles for microwave cooking (set noodles).

(Comparative Example 3)
Noodle samples for microwave cooking were prepared according to the method of Example 1 except that the agar film was not used.

(Comparative Example 4)
A noodle sample for microwave cooking was prepared according to the method of Example 1 except that the agar film was a cold water-soluble agar film (manufactured by Claire 100 Ina Foods Co., Ltd.).

The prepared noodle samples for cooking in a microwave oven were evaluated. The evaluation was performed on the flavor and texture of the noodles after cooking. The evaluation criteria are based on the fact that one serving of raw noodles prepared in Example 1 is boiled in boiling water for 60 seconds, drained, and the concentrated soup prepared in advance is put into the soup reconstituted in boiling water. I went as. The evaluation method was conducted by five veteran panelists, and those that were equivalent to the standard and very good were ◎, those that were inferior to the standard but generally good were 〇, those that were inferior to the standard were △, and those that were significantly inferior to the standard were x did. In the cooking of Examples 1 to 6, the noodle sample for microwave cooking was cooked in a microwave oven at 600 W for 6 minutes and 30 seconds, and if the noodles did not contain the concentrated soup, the concentrated soup was added after cooking to prepare the sample for tasting. did. Further, in Comparative Example 1, after cooking at 600 W for 4 minutes in a microwave oven, the concentrated soup prepared in advance was put into a straight soup of tonkotsu ramen reconstituted with boiling water and cooked. Further, in Comparative Example 2, after removing the polyethylene partition film, the lid was closed again, and the mixture was cooked by heating at 600 W for 4 minutes and 30 seconds in a microwave oven. Further, Comparative Examples 3 and 4 were cooked in the same manner as in Example 1.

The evaluation results are shown in Table 1.

As shown in Examples 1 and 2, a gelatin gel, a hot water-soluble edible film, and raw noodles or frozen noodles in which raw noodles are frozen are laminated in this order in a microwave oven-cookable container body, and a lid is provided. By microwave-cooking the noodles for microwave cooking, it was possible to obtain a good flavor and texture of freshly boiled noodles. On the other hand, the frozen noodles of Comparative Example 1 and the set noodles of Comparative Example 2 were inferior in the flavor and texture of the noodles. Further, as shown in Comparative Example 3 and Comparative Example 4, when the hot water-soluble agar film is not used or the cold water-soluble agar film is used, the gelatin solution at the initial stage of microwave cooking is in a low temperature state. Since the raw noodles come into contact with the gelatin solution, the raw noodles absorb water and become soggy, or the noodles are boiled and melted, resulting in significantly inferior flavor and texture of the noodles.

As shown in Example 1, when raw noodles are used, they are heated by a microwave oven until the gelatin gel is melted, the temperature rises and the hot water-soluble agar film is melted, and therefore the noodles are boiled. The texture was slightly taut compared to the fresh noodles (standard). As shown in Example 2, when the raw noodles were frozen, the tension on the surface was suppressed, but the stickiness of the core was slightly inferior to that of the standard, and a powdery flavor was felt. As shown in Example 3, the raw noodles were microwaved at a low wattage to suppress the tension on the surface of the noodles and the core was heated, so that the texture and flavor were equivalent to those of the standard. However, in Examples 1 to 3, the gelatin solution after cooking in the microwave was turbid and foaming was conspicuous. Therefore, the flavor of the soup was blurred and the viscosity was generated due to the elution of starch from the dusting powder and noodles, which are the causes of turbidity.

By adding a heat-resistant amylase and a defoaming emulsifier to the gelatin gel as shown in Example 4, a good soup except that the turbidity and foaming of the gelatin solution after microwave cooking disappears and the gelatin flavor is slightly felt. It became. Depending on the type of soup, you may not care about the turbidity, taste blur and viscosity of the soup due to the elution of starch, or you can use it by adjusting the concentrated soup, but it is clear such as chicken soup soup. In the case of soup, turbidity of the soup is a problem, so it is thought that even clear soup can be dealt with by using heat-resistant amylase.

By lowering the gelatin gel concentration as shown in Example 5, it is possible to suppress the flavor of gelatin in the soup, but the surface of the noodles is partially exposed, probably because the noodles absorb water from the gelatin gel before cooking. There was a place where it had a soft and powdery flavor. On the contrary, when the gelatin gel concentration was increased as shown in Example 6, not only the flavor and viscosity of gelatin on the soup had an effect, but also the noodle quality became harder than the standard.

As shown in Example 7, the gelatin gel layer is divided into two layers, the lower layer is a gel layer having a low gelatin concentration (low gel strength), and the upper layer is a gel layer having a high gelatin concentration (high gel strength). By doing so, it was possible to obtain noodles having a very good flavor and texture equivalent to the standard while suppressing the influence of gelatin on the flavor of the soup.

By adding the concentrated soup between the gelatin gel layers divided into two layers as shown in Example 8, although the flavor of the soup is slightly transferred to the noodles, microwave cooking that can be eaten only by microwave cooking I was able to get noodles for cooking. Although not shown in the data, when the concentrated soup was added to the bottom of the microwave cooking container, the soup had a burnt flavor due to microwave cooking.

As described above, by laminating gelatin gel, hot water-soluble edible film, raw noodles or frozen noodles in the order of frozen noodles in a microwave oven-cookable container, the noodles are freshly boiled by microwave cooking. It can be seen that it is possible to provide noodles for microwave cooking that have the flavor and texture of the noodles and are suitable for delivery. The method of providing the present invention assumes delivery, but is not limited to this.

1 (Microwave oven cooking container) Container body 2 Gelatin gel 2a Gelatin gel (upper layer)
2b Gelatin gel (lower layer)
3 Hot water-soluble edible film 4 Raw noodles or frozen raw noodles frozen 5 (microwave oven cooking container) lid 6 concentrated soup 7 gelatin solution 8 raw noodles 9 boiled noodles 10 ingredients A microwave cooking noodles B Cooked noodles

Claims (6)

In a microwave oven container consisting of a container body that can be cooked in a microwave oven and a lid,
Noodles for microwave cooking in which gelatin gel; hot water-soluble edible film; raw noodles or frozen noodles obtained by freezing raw noodles; are laminated in this order from the bottom. The noodles for a microwave oven according to claim 1, wherein the raw noodles are microwave-treated raw noodles. The noodles for microwave cooking according to claim 1 or 2, wherein an emulsifier and a heat-resistant amylase are added to the gelatin gel. The invention according to any one of claims 1 to 3, wherein the gelatin gel is obtained by laminating gelatin gels having different gel strengths, and the gel strength of the upper gelatin gel is higher than the gel strength of the lower gelatin gel. Noodles for cooking in a microwave. The noodles for microwave cooking according to claim 4, wherein a concentrated soup is added between the gelatin gel in the upper layer and the gelatin gel in the lower layer. The noodles for microwave cooking according to any one of claims 1 to 5, wherein the noodles for cooking in a microwave oven are for delivery.

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