JP2022078472A - Microwave oven cooking noodles for delivery - Google Patents

Abstract

To provide microwave oven cooking noodles for delivery capable of being easily cooked in a short time.SOLUTION: Microwave oven cooking noodles for delivery capable of being easily cooked in a short time can be provided by delivering microwave oven cooking noodles for delivery, including frozen noodles, a middle tray, a heated liquid soup, a container enabling microwave oven cooking, and a lid enabling microwave oven cooking, and arranged with the container, the liquid soup, the middle tray, the frozen noodles and the lid in this order from the bottom.SELECTED DRAWING: Figure 2

Description

The present invention relates to microwave cooked noodles 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. rice field.

In recent years, noodles called set noodles have been sold at frozen noodles and convenience stores, and the noodles can be eaten by heating them in a microwave oven. however,
Most of the commercially available frozen noodles cooked in a microwave oven have soups and containers prepared separately, which is troublesome.

The technique of Patent Document 1 is disclosed as a technique of frozen noodles for microwave cooking in which a frozen noodle, a soup, and a container are integrated. The technique of Patent Document 1 does not require a separate soup or container, but since the soup is frozen, it takes time to thaw and heat the noodles, and the noodles are overheated and the texture deteriorates. There are issues such as.

Further, the technique of Patent Document 2 is disclosed as a technique of set noodles sold at convenience stores and the like. Set noodles can be easily eaten only by cooking in a microwave oven, but because they use pre-cooked boiled noodles, the water content of the noodles is homogenized during cold storage, and the texture after cooking is poor. , The flavor is also inferior. In addition, since the soup is stored in a refrigerator, the temperature of the soup is low and it takes time to heat the soup.

Japanese Patent No. 2846561 Japanese Patent No. 665575

An object of the present invention is to provide microwave-cooked noodles for delivery that can be easily cooked in a short time.

In order to solve the problems of conventional noodle delivery, set noodles, and frozen noodles, the inventors have the texture and flavor of noodles that are close to those of authentic shop ramen, even for delivery noodles. We have earnestly studied a method for providing excellent delivery noodles that can be cooked easily and in a short time, and have reached the present invention.

That is, microwave-cooked noodles for delivery, which include frozen noodles, a medium plate, a heated liquid soup, a microwave-cookable container, and a microwave-cookable lid. These are microwave-cooked noodles for delivery, characterized in that they are delivered in the order of a container, the liquid soup, the middle plate, the frozen noodles, and the lid.

Further, the heating temperature of the liquid soup of the microwave-cooked noodles for delivery according to the present invention is preferably 60 to 95 ° C.

Further, in the microwave-cooked noodles for delivery according to the present invention, it is preferable that the topping ingredients are arranged between the frozen noodles and the lid.

Further, the delivery time for delivering the microwave-cooked noodles for delivery according to the present invention is preferably 30 minutes or less.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide microwave-cooked noodles for delivery that can be easily cooked in a short time.

It is explanatory drawing of each structure of the microwave oven cooked noodles A for delivery which is embodiment of the microwave oven cooked noodles for delivery which concerns on this invention. It is explanatory drawing of the microwave oven cooked noodles A for delivery which is embodiment of the microwave oven cooked noodles for delivery which concerns on this invention. It is explanatory drawing of each structure of the microwave oven cooked noodles A'for delivery which is the modification of the microwave oven cooked noodles for delivery which concerns on this invention. It is explanatory drawing of the microwave oven cooking noodles A'for delivery which is a modification of the microwave oven cooking noodles for delivery which concerns on this invention. It is explanatory drawing of the microwave oven cooking of the microwave oven cooking noodles A for delivery which is embodiment of the microwave oven cooking noodles for delivery which concerns on this invention. It is explanatory drawing of the microwave oven cooking of the delivery microwave oven cooking noodles A'which is a modification of the delivery microwave oven cooking noodles which concerns on this invention.

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 kind known in the art. For example, Chinese noodles, udon noodles, soba noodles, pasta and the like can be mentioned.

1. 1. Microwave-cooked noodles for delivery As shown in FIG. 1, the microwave-cooked noodles A for delivery, which is an embodiment of the microwave-cooked noodles for delivery according to the present invention, are heated with a microwave-cookable container 1. Includes liquid soup 2, medium plate 3, frozen noodles 4, and microwave-cookable lid 5.

(Container, lid)
As the container 1 and the lid 5 of the microwave-cooked noodles A for delivery according to the present invention, those that can be cooked in a microwave oven are used. The material 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 or lid, so expanded polypropylene or cold-resistant expanded polystyrene is preferable.

The shape of the container 1 is not particularly limited, and may be any shape such as a cup shape, a bowl shape, a dish shape, and a deep dish shape. The shape of the lid 5 is not particularly limited, and it is preferable that the lid 5 is designed according to the shape of the container 1 and the middle plate 3. Since the microwave-cooked noodles A for delivery according to the present invention are cooked in a microwave oven, if the middle plate 3 is not used for microwave-cooking, does the container 1 and the lid 5 have a structure in which the container 1 and the lid 5 are firmly fitted? , It is preferable to provide a steam hole in the lid 5 to prevent bumping. When the middle plate 3 is used for microwave cooking, it is preferable that the container 1 and the middle plate 3 and the middle plate 3 and the lid 5 are firmly fitted to each other.

(Liquid soup)
As the liquid soup 2 of the microwave-cooked noodles A for delivery according to the present invention, the straight soup of the target noodles prepared by a conventional method may be used, or the straight soup obtained by reconcentrating the concentrated soup with boiling water is used. May be good. The liquid soup 2 of the microwave-cooked noodles A for delivery according to the present invention is heated. The heating temperature depends on the water content and weight of the frozen noodle 4 and the weight of the liquid soup 2, but is preferably 60 to 95 ° C. If it is too high, the liquid soup 2 may be burned during heating or transportation. If it is too low, the effect of raising the temperature of the frozen noodles 4 will be reduced, and the temperature of the liquid soup 2 will be lowered during transportation. Cooking time is less likely to be shortened.

The liquid soup 2 of the microwave-cooked noodles A for delivery according to the present invention is in a packaged state, but if the container 1 and the middle plate 3 are firmly fitted and the liquid soup 2 does not leak. , Does not necessarily have to be packaged. However, considering that it is for delivery, it is preferable to prepare a bulk of the liquid soup and then package it for each meal. Further, the liquid soup 2 having such a form can be stored frozen, and can be heated and used for each order, so that waste loss can be reduced. In addition, it is possible to prevent leakage of liquid soup during transportation.

A defoaming agent may be added to the liquid soup 2 of the microwave-cooked noodles A for delivery according to the present invention. Examples of the defoaming agent include silicone and an emulsifying agent having a defoaming property. Examples of the defoaming emulsifier include Emargie (registered trademark) supermarket of RIKEN Vitamin Co., Ltd., which is a glycerin fatty acid ester. It is preferable to adjust the amount of the defoaming agent to be added so as not to affect the taste within the range of suppressing the spillage.

(Middle plate)
The middle plate 3 of the microwave-cooked noodles A for delivery according to the present invention needs to be microwave-cookable when the middle plate 3 is used for microwave-cooking, but when it is not used for microwave-cooking, the middle plate 3 needs to be microwave-cookable. Those that cannot be cooked in the microwave may be used. Further, when the middle plate 3 is used for producing the frozen noodles 4, it is preferable to have cold resistance. The shape of the middle plate 3 is not particularly limited, and may be any structure as long as the frozen noodles 4 can be mounted on the middle plate 3 according to the shape of the container 1. By providing the middle plate 3, the heat from the heated liquid soup 2 is prevented from being directly transferred to the frozen noodles 4 during delivery, and the heat is indirectly transferred to the frozen noodles 4 during delivery. Can prevent inhomogeneous melting of. Further, when the middle plate 3 is used for microwave cooking, the frozen noodles 4 and the liquid soup 2 can be cooked separately.

Further, as shown in FIGS. 3 and 4, when the middle plate 3 is used for microwave cooking as in the delivery microwave oven-cooked noodles A'which is a modification of the delivery microwave-cooked noodles according to the present invention. , It is preferable to provide the steam hole 6. The position of the steam hole 6 is not particularly limited, and may be the center or the side of the middle plate 3, and the number may be one or more. However, as shown in FIGS. 3 and 4, the position of the steam hole 6 is preferably higher than the bottom surface of the middle plate 3. By doing so, even when the liquid soup 2 suddenly boils due to microwave cooking, the possibility that the liquid soup 2 will be applied to the frozen noodles 4 is reduced. Further, the steam generated from the liquid soup 2 during microwave cooking promotes the heating of the frozen noodles 4, and the cooking time is shortened.

(Frozen noodles)
As the frozen noodles 4 used for the microwave-cooked noodles for delivery according to the present invention, two types of noodles, one in which raw noodles are frozen and the other in which boiled noodles are frozen, can be used. By using frozen noodles, it is possible to quickly prepare each order, and since it can be stored frozen, waste loss is reduced. Further, as compared with the delivery of ordinary noodles and the set noodles of convenience stores, the water content is not homogenized during storage or delivery, and a good texture can be obtained.

When the raw noodles are frozen, commercially available raw noodles can be purchased and used, or raw noodles may be produced.

When producing raw noodles, ordinary noodle raw materials can be used as the raw material for raw noodles. That is, as the raw material flour, flour such as wheat flour (including durum flour), buckwheat flour and rice flour, and various starches such as potato starch, tapioca starch and corn starch 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 and alkaline agents generally used in the production of noodles, various thickeners, noodle quality improving agents, edible oils and fats, and carotene pigments 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.

Noodle dough (dough) is produced by kneading the raw materials. More specifically, kneaded water obtained by adding an auxiliary raw material powder such as a noodle quality improving agent to a main raw material powder such as wheat flour or starch, mixing the powder, and then dissolving an auxiliary material such as salt or an alkaline agent in water. And knead well using a mixer so that each raw material is evenly mixed to produce dough. At this time, mixing may be performed under reduced pressure using a vacuum mixer or the like.

Next, a noodle string is prepared from the prepared dough. As a manufacturing method, it may be carried out according to a conventional method, a method of extruding a dough using an extruder or the like to make a noodle string, or a method of forming a noodle band by a composite or the like and then rolling the dough a plurality of times with a roll to obtain a predetermined noodle. After making the thickness of the noodle band, a method of cutting out the noodle band with a cutting roll called a cutting blade or cutting a knife to produce a noodle string can be mentioned. 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 blade. Further, as the cutting edge count, 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.

Purchased or manufactured raw noodles are microwave treated if necessary. By promoting the 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 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 should be 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.

When the boiled noodles are frozen, the purchased or manufactured raw noodles or dried commercially available dried noodles can be used. The boiling temperature and boiling time may be appropriately set because the preferable conditions differ depending on the type of noodles and the thickness of the noodles. The boiling temperature is about 90 to 100 ° C. The boiling time is about 20 seconds to 5 minutes for raw Chinese noodles and about 4 to 20 minutes for udon noodles. For dried noodle pasta, it takes about 5 to 15 minutes.

Boiled noodles may be washed and cooled with water if necessary, but when washed with water, the surface becomes hard, and in the case of Chinese noodles, the flavor such as kansui odor tends to decrease, so the odor is kansui. It is preferable not to wash and cool the noodles except for noodles that do not require. The method of washing and cooling is not particularly limited, and examples thereof include a method of washing and cooling with running water and a method of washing and cooling by immersion.

The boiled noodles may then be oiled on the surface of the noodles to prevent binding. The type of oil is not particularly limited as long as it is edible, but oils and fats that are liquid at room temperature or emulsified fats and oils are preferable.

Raw noodles or boiled noodles are filled in a freezing container and subjected to freezing treatment to obtain frozen noodles 4. If the freezing container can be treated with microwaves, the freezing container may be used as the middle plate 3 as it is. When the raw noodles are microwave-treated, the freezing container may be filled with the raw noodles, microwave-heated, and then the freezing treatment may be performed as it is. When the freezing container and the middle plate 3 are different, the freezing container may be designed so that the frozen frozen noodles 4 can be accommodated in the middle plate 3. Further, it is preferable to fill the freezing container so that the density does not increase evenly as much as possible. By freezing, the noodles can be used immediately when needed and the noodles can be stored for a long period of time.

Moreover, the prior art can be applied as the means for the freezing treatment. For example, not only commercial freezer such as air blast type tunnel freezer, spiral freezer, wagon freezer, quick freezer, and brine type flexible freezer, but also general commercial and household freezers can be applied. For freezing, for example, a tunnel freezer at about −35 ° C. may be used for quick freezing, or a freezer at about −20 ° C. for commercial use may be used for freezing. Frozen noodles can be stored in a freezer at about -18 to -20 ° C until they are used.

(Microwave cooked noodles for delivery)
As shown in FIG. 2, the microwave-cooked noodles A for delivery according to the present invention are heated in the microwave-cookable container 1 in order from the bottom according to an order from an application or an Internet site, an order by telephone or FAX. The liquid soup 2, the middle plate 3, the frozen noodles 4, and the lid 5 that can be cooked in a microwave oven are arranged in this order and integrated. It is delivered to the ordering customer in such an integrated form, and the customer himself cooks it in the microwave oven so that he / she can eat it.

The place where the microwave-cooked noodles A for delivery may be manufactured may be the same as the place where the frozen noodles 4 and the liquid soup 2 are manufactured, but the liquid soup 2 of the microwave-cooked noodles A for delivery according to the present invention may be produced for each meal. In the packaged state, if there is a freezer for storing frozen noodles 4 and 2 and a facility for thawing and heating frozen liquid soup 2, microwave cooked noodles A for delivery can be manufactured anywhere. can do.

Further, as in the delivery microwave oven cooked noodles A'which is a modification of the delivery microwave oven cooked noodles according to the present invention shown in FIGS. 3 and 4, the partition member 7 and the ingredient 8 are placed on the frozen noodles 4. By arranging the noodles, it is possible to produce microwave-cooked noodles for delivery in which the ingredients 8 are integrated. The partition member 7 is not particularly limited as long as it is waterproof, and the frozen noodles 4 and the ingredient 8 may be partitioned by a plastic film, a plate, or the like.

The ingredient 8 may be delivered in a container different from the delivery microwave oven cooking noodles A, and may be stored inside the delivery microwave oven cooking noodles A'like the delivery microwave oven cooking noodles A'. However, it may be in an integrated state. In the microwave-cooked noodles A'for delivery, which is a modification of the present invention, the liquid soup 2 has a high temperature, so that the position for storing the ingredients 8 is preferably on the frozen noodles 4.

For normal noodle delivery, cooked boiled noodles and warmed noodles are sold, and for frozen noodles, frozen noodles and frozen soup or attached concentrated soup are sold at convenience stores. If it is a set noodle, the temperature of the noodles and the soup are unified, such as the chilled product of boiled noodles and the chilled soup. This is because it is preferable to keep the same temperature as much as possible during distribution and transportation (delivery and take-out).

On the other hand, in the microwave-cooked noodles A for delivery according to the present invention, the heated liquid soup 2 and the frozen frozen noodles 4 are delivered in a state of being integrated in different temperature ranges. Surprisingly, in the microwave-cooked noodles A for delivery, the seemingly contradictory combination is that heat is transferred from the liquid soup 2 heated during delivery to the frozen noodles 4, and the noodles are thawed appropriately, and the temperature of the soup is also increased. However, since the noodles are delivered in a high state to some extent, the temperature rises after a short period of cooking, which is an advantageous result in shortening the cooking time by the microwave oven.

2. 2. Delivery The microwave-cooked noodles A for delivery according to the present invention are assumed to be delivered by bicycle, motorcycle, automobile, etc., but may be provided directly to a customer at a store or the like, or the customer may take out from the store and eat. You can also. The delivery and take-out time is expected to be within 30 minutes, and the microwave-cooked noodles A for delivery are transported in a bag or box for transportation. As for the bags and boxes for transportation, those having heat retention are preferable in order to keep the conditions constant regardless of the season.

In the microwave-cooked noodles A for delivery according to the present invention, the hot soup is used by heating the frozen noodles 4 from the liquid soup 2 heated by using the delivery time to raise the product temperature. This shortens the cooking time in the microwave oven. There is no problem in terms of quality even if the delivery time exceeds 30 minutes, but the waiting time from ordering becomes long and the frozen noodles melt, and it is necessary to adjust the texture and hygiene. Within 30 minutes, by adjusting the temperature of the liquid soup 2 according to the type and weight of the frozen noodles 4, microwave-cooked noodles for delivery that have good flavor and texture under certain microwave-cooking conditions. A can be provided.

3. 3. Microwave cooking The delivery microwave cooked noodles A according to the present invention are finally cooked by the eater in a microwave oven. The cooking time depends on the type of noodles and the thickness of the noodles, but it is usually possible to cook at 500 to 600 W in 3 to 6 minutes.

Regarding the cooking method, when the frozen noodles are raw noodles 41 as shown in FIG. 5, from the delivered microwave oven cooked noodles A in FIG. 5 (a), as shown in FIG. 5 (b). Take out the liquid soup 2, the middle plate 3, and the frozen noodles 41 once, put the liquid soup 2 in the container 1, put the frozen noodles 41 directly in it, and cook in the microwave with the lid 5 installed in the container 1. .. After cooking, as shown in FIG. 5 (c), the ingredient 8 contained in the attached container 9 is topping, if necessary.

When the frozen noodles are raw noodles, the cooking is such that the frozen noodles 41 are boiled in the liquid soup 2 by heating the liquid soup 2 rather than heating the frozen noodles 41 by microwave cooking. Since the liquid soup 2 has a high temperature in advance, the noodles do not swell even if the frozen noodles 41 in the state of raw noodles are added, and the liquid soup 2 becomes hot immediately by heating in a microwave oven, so that the noodles are boiled quickly. Cooking becomes possible.

Further, when the frozen noodles are boiled noodles 42 as shown in FIG. 6, from the delivered microwave-cooked noodles A'for delivery in FIG. 6 (a), once as shown in FIG. 6 (b). , Liquid soup 2, microwave cookable medium plate 3, frozen noodles 42, partition member 7 and ingredients 8, put liquid soup 2 in container 1, and microwave cookable medium plate 3 and frozen noodles 42. It is installed in the container 1 and cooked in a microwave oven with the lid 5 installed. As shown in FIG. 6 (c), the ingredient 8 on the partition member 7 is topping, if necessary.

When the frozen noodles are boiled noodles, the frozen noodles 42 are gelatinized in advance and have a high water content, so that the frozen noodles 42 can be eaten by heating them in a microwave oven. At this time, by providing the steam hole 6 in the middle plate 3, the steam generated from the liquid soup 2 by microwave cooking fills the space between the lid 5 and the middle plate 3, so that the heating of the frozen noodles 42 is promoted. , Leads to shortening the cooking time.

As described above, the container, the liquid soup, the middle plate, including the frozen noodles, the middle plate, the heated liquid soup, the microwave oven-cookable container, and the microwave oven-cookable lid, are included from the bottom. By delivering the microwave-cooked noodles for delivery in which the frozen noodles and the lid are arranged in this order, it is possible to provide the microwave-cooked noodles for delivery that can be cooked easily and in a short time.

Hereinafter, the present embodiment will be described in more detail with reference to examples.

<Experiment 1> Examination of microwave oven noodles for delivery of raw noodle type (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 tansui preparation (sodium carbonate 50: potassium carbonate 45: polymerized phosphate 5), 1 g of cutinashi pigment, alcohol preparation (60% by weight) Kneaded water in which 70 g was dissolved in 240 g of water was added, and the mixture was kneaded under normal pressure for 15 minutes to prepare a dough.

The noodle strips are made by combining the prepared doughs, and after rolling the noodle strips to 1.25 mm by roll rolling, the noodle strips are cut with a 24th square roll cutting blade to make noodle strings, and the length is about 30 cm. The noodle string was cut so that it would be. Oxidized starch dusting of sago starch was evenly sprayed on the cut noodle strings so as to be 1.5 g per 100 g of noodle strings to make raw noodles, which were divided into 110 g per serving to make noodle balls.

110 g of the prepared raw noodles were placed uniformly in a cold-resistant and heat-resistant polypropylene middle plate (diameter 196 mm, height 28 mm) made of polypropylene that could be cooked in a microwave oven, and treated in a microwave oven at 200 W for 3 minutes. After that, the noodles were frozen in a rapid freezer at −35 ° C. for 1 hour to prepare frozen noodles. After preparation, stored overnight in a commercial refrigerator at -20 ° C.

After reconcentrating the commercially available concentrated liquid soup for Tonkotsu ramen with hot water to make 430 g per meal, and adding an emulsifier (Emulsifier (registered trademark) Super) as an antifoaming agent to 1 g per meal to make a straight soup. It was placed in a heat-resistant and cold-resistant polypropylene bag (150 mm x 270 mm), sealed, removed from rough heat, and frozen in a rapid freezer at −35 ° C. for 1 hour. After freezing, it was stored overnight in a commercial refrigerator at -20 ° C.

The frozen liquid soup in a bag is heated and melted to 90 ° C, and put in a microwave-cookable container (upper diameter 195 mm, lower diameter 107 mm, height 80 mm) made of heat-resistant and cold-resistant polystyrene. Frozen noodles frozen together with the dish were placed on it and covered with a microwave-cookable polypropylene lid (diameter 187 mm, height 25 mm) to prepare a microwave-cooked noodle sample (tonkotsu ramen) for delivery. The container, the middle plate, and the lid are designed so that the container-the middle plate and the middle plate-the lid are fitted to each other.

(Example 2)
A microwave-cooked noodle sample (tonkotsu ramen) for delivery was prepared according to the method of Example 1 except that the temperature of the liquid soup was heated to 60 ° C.

(Comparative Example 1)
110 g of one serving of noodle balls prepared in Example 1 was boiled in boiling water for 30 seconds, then placed in a medium plate of Example 1 and frozen in a quick freezer at −35 ° C. for 1 hour. Remove the quick-frozen noodle mass from the middle plate, soak it in a 0.3% xanthan gum aqueous solution at 5 ° C for 1 second, drain it lightly, and then return it to the middle plate to make it 23 g per 100 g of frozen noodle mass. The noodles were prepared by spraying an aqueous solution of% xanthan gum and freezing again in a quick freezer at −35 ° C. for 30 minutes to prepare frozen noodles. The prepared frozen noodles were stored overnight in a household freezer at -18 ° C. Next, the frozen liquid soup prepared in the same manner as in Example 1 was placed in the container described in Example 1 except that the amount of one meal was 320 g, and the frozen noodles were placed on the medium plate together with the medium plate. A sample of microwave-cooked noodles in which the frozen noodles like the frozen noodles for a microwave oven described in Patent Document 1 and the frozen soup were integrated was prepared.

(Comparative Example 2)
110 g of noodle balls for one serving prepared in Example 1 are boiled in boiling water for 30 seconds, washed with cold water at 10 ° C. for 60 seconds, drained to prepare boiled noodles, and the center of the middle plate of Example 1. The boiled noodles prepared in the noodles with steam holes were put in the noodles. Next, in the container of Example 1, the straight soup described in Example 1 was cooled without being packaged so as to be 320 g per meal, and the boiled noodles in the middle plate were placed on the straight soup, and the example was carried out. The noodles (set noodles) for microwave cooking like the cup food described in Patent Document 2 were prepared by storing the noodles in a refrigerator at 4 ° C. overnight with the lid described in 1.

The sample prepared in Experiment 1 was cooked in a microwave oven, eaten, and evaluated. As for the first and second embodiments, assuming delivery, the minimum time from when an order is placed to the manufacturing store, the microwave oven-cooked noodles for delivery is prepared, to the delivery, and the customer to cook is set to 10 minutes. Set the maximum time to 30 minutes, measure the noodle temperature (center center) and soup temperature of each sample 10 minutes, 20 minutes, and 30 minutes after making the sample, and cook in the microwave. gone. Further, microwave cooking was performed at 600 W, and in Example 1, the time was set to 3 minutes, 4 minutes, and 5 minutes, and in Example 2, the time was set to 4 minutes, 5 minutes, and 6 minutes. Further, in Example 1 and Example 2, the temperature of the soup after cooking in the microwave was measured.

Comparative Example 1 was cooked in a microwave oven at 600 W for 9 minutes, 10 minutes, and 11 minutes, and was eaten and evaluated. In addition, the temperatures of the soup and noodles after cooking were measured.

Comparative Example 2 was cooked in a microwave oven at 600 W for 5 minutes, 6 minutes, and 7 minutes, and was eaten and evaluated. In addition, the temperatures of the soup and noodles after cooking were measured.

The evaluation method is carried out by five veteran panelists in four stages. The texture and flavor of the noodles are very good as a product ◎, the good product is 〇, the acceptable product is △, and the product is acceptable. The inferior one was marked as x.

Table 1 shows the temperature changes after the production of the noodles and soup of Examples 1 and 2, and the measurement results of the temperatures of the noodles and soup after production of Comparative Examples 1 and 2. Table 2 shows the measurement results of the temperatures of the soups of Examples 1 and 2 and the temperatures of the soups and noodles of Comparative Examples 1 and 2 after cooking in the microwave. Table 3 shows the results of evaluating the flavor and texture of the noodles after cooking in a microwave oven for each sample.

As shown in Examples 1 and 2, microwave oven-cooked noodles having a good or better flavor and texture could be obtained in the samples 10 minutes, 20 minutes, and 30 minutes after preparation in a constant cooking time. ..

Looking at the temperature course of the liquid soup and the frozen noodles, the temperature of the soup decreased and the temperature of the noodles increased over time. When the raw noodles were frozen, the noodles were thawed in all the samples, probably because the water content was low. When the raw noodles are frozen, the gelatinization of the noodles is insufficient. Therefore, as shown in the cooking after 3 minutes in Example 1, it is not enough that the soup temperature is high, and the time for cooking at a high temperature is not enough. Was needed. However, as shown in the 5-minute cooking of Example 1, if the noodles were overcooked, the noodles stretched and the texture deteriorated. In Example 2, since the temperature of the liquid soup was lower than that in Example 1, it took time for the liquid soup to reach a high temperature, and the optimum cooking time was delayed by that amount. However, while the higher the soup temperature, the shorter the cooking time, the narrower the permissible range of cooking time was observed.

On the other hand, in the microwave-cooked noodles in which the frozen noodles and the frozen soup of Comparative Example 1 are integrated, the cooking time for raising the temperature of the soup is longer and the noodles are harder than those of Examples 1 and 2. Oops. Further, in the set noodles of Comparative Example 2, the cooking time for raising the temperature of the soup is shorter than that of the frozen noodles of Comparative Example 1, but since the water content of the noodles is homogenized, the surface is hard but the core is eaten. The texture was weak and the flavor was also weak.

<Experiment 2> Examination of boiled noodle type microwave oven noodles for delivery (Example 3)
4 g of egg white powder and 6 g of gluten are mixed with 1000 g of semi-strong flour, and 15 g of salt, 13 g of tansui preparation (sodium carbonate 50: potassium carbonate 45: polymerized phosphate 5), 6 g of cutinashi pigment, and sodium lactate preparation (60% by weight). ) 15 g, 55 g of alcohol preparation (60% by weight) dissolved in 290 g of water, kneaded with a vacuum mixer for 3 minutes under normal pressure, and then kneaded under reduced pressure for 8 minutes to prepare noodle dough (dough). did.

The prepared dough is combined to make a noodle band, and after rolling the noodle band to 1.55 mm by roll rolling, the noodle band is cut with a 18th square roll cutting blade to make a noodle string, which is about 30 cm. The noodle strings were cut so as to be, and divided into 115 g per meal to make noodle balls.

Raw noodles made into noodle balls were boiled in boiling water for 60 seconds to prepare boiled noodles. Mix 206 g of boiled noodles and 5 g of emulsified oil and fat, put 209 g in a cold-resistant and heat-resistant polypropylene medium plate (diameter 196 mm, height 28 mm), freeze in an air blast refrigerator at -36 ° C for 40 minutes, and freeze the noodles. Was prepared and then stored overnight in a commercial freezer at −20 ° C.

After reconcentrating the commercially available concentrated liquid soup for soy sauce ramen with hot water to make 410 g per meal, and adding an emulsifier (Emulsifier (registered trademark) Super) as an antifoaming agent to 1 g per meal to make a straight soup. It was placed in a heat-resistant and cold-resistant polypropylene bag (150 mm x 270 mm), sealed, removed from rough heat, and frozen in a rapid freezer at −35 ° C. for 1 hour. After freezing, it was stored overnight in a commercial refrigerator at -20 ° C.

The frozen liquid soup in a bag is heated and melted to 90 ° C, and put in a microwave-cookable container (upper diameter 195 mm, lower diameter 107 mm, height 80 mm) made of heat-resistant and cold-resistant polyethylene. Frozen noodles frozen together with the dish are placed on it, a polyethylene film (diameter 150 mm) is placed on it as a partition member, one charcoal at room temperature (15 g), 20 g of menma, and 15 g of ring onions are placed on it, and cooked in a microwave oven. A possible polypropylene lid (diameter 187 mm, height 25 mm) was put on the noodles to prepare a microwave-cooked noodle sample (soy sauce ramen) for delivery. The container, the middle plate, and the lid are designed so that the container-the middle plate and the middle plate-the lid are fitted to each other.

(Example 4)
A microwave-cooked noodle sample (soy sauce ramen) for delivery was prepared according to the method of Example 3 except that the temperature of the liquid soup was heated to 60 ° C.

(Comparative Example 3)
After boiling 115 g of one serving of noodle balls prepared in Example 3 in boiling water for 60 seconds, the noodle balls were placed in a medium plate of Example 1 and frozen in a quick freezer at −35 ° C. for 1 hour. Remove the quick-frozen noodle mass from the middle plate, soak it in a 0.3% xanthan gum aqueous solution at 5 ° C for 1 second, drain it lightly, and then return it to the middle plate to make it 23 g per 100 g of frozen noodle mass. The noodles were prepared by spraying an aqueous solution of% xanthan gum and freezing again in a quick freezer at −35 ° C. for 30 minutes to prepare frozen noodles. The prepared frozen noodles were stored overnight in a household freezer at -18 ° C. Next, the frozen liquid soup described in Example 3 was placed in the container described in Example 3, the frozen noodles together with the medium plate were placed on the frozen liquid soup, and a polyethylene film (diameter 150 mm) was placed on the frozen noodles as a partition member. ), 1 piece of charcoal (15 g) at room temperature, 20 g of menma, 15 g of ring onion, covered with the lid described in Example 3, and the frozen noodles like frozen noodles for microwave oven described in Patent Document 1. A microwave-cooked noodle sample in which the frozen soup was integrated was prepared.

(Comparative Example 4)
After boiling 115 g of one serving of noodle balls prepared in Example 3 in boiling water for 60 seconds, washing and cooling with cold water at 10 ° C. for 60 seconds, draining and making boiled noodles, the middle plate of Example 1 Boiled noodles were put in the one with a steam hole in the center. Next, in the container of Example 3, one serving of the cooled straight soup (without packaging) described in Example 3 is put, the boiled noodles put in the middle plate are placed on it, and the partition is further placed on it. A polyethylene film (diameter 150 mm) was placed as a member, one charcoal (15 g) at room temperature, 20 g of noodles, and 15 g of ring onions were placed, covered with the lid described in Example 3, and stored in a microwave oven at 4 ° C. for 8 hours. A sample of noodles (set noodles) for microwave cooking like a cup food described in Patent Document 2 was prepared.

The sample prepared in Experiment 2 was cooked in a microwave oven, eaten, and evaluated. Regarding Example 3 and Example 4, assuming delivery as in Experiment 1, the minimum time from when an order is placed to the manufacturing store, the microwave-cooked noodles for delivery are prepared, to delivery, and to the customer's cooking is set. Set it to 10 minutes and set the maximum time to 30 minutes, and measure the temperature of the noodles (center center) and the temperature of the soup of each sample 10 minutes, 20 minutes, and 30 minutes after the sample was prepared. Microwave cooking was done. Further, microwave cooking was performed at 600 W, and in Example 3, the time was set to 3 minutes, 4 minutes, and 5 minutes, and in Example 4, the time was set to 4 minutes, 5 minutes, and 6 minutes. Further, in Examples 3 and 4, the temperature of the noodles (center of the center) and the temperature of the soup after cooking in the microwave were measured.

Comparative Example 3 was cooked in a microwave oven at 600 W for 11 minutes, 12 minutes, and 13 minutes, and was eaten and evaluated. In addition, the temperatures of the soup and noodles after cooking were measured.

Comparative Example 4 was cooked in a microwave oven at 600 W for 6 minutes, 7 minutes, and 8 minutes, and was eaten and evaluated. In addition, the temperatures of the soup and noodles after cooking were measured.

The evaluation method is carried out by five veteran panelists in four stages. The texture and flavor of the noodles are very good as a product ◎, the good product is 〇, the acceptable product is △, and the product is acceptable. The inferior one was marked as x.

Table 4 shows the temperature changes after the production of the noodles and soup of Examples 3 and 4, and the measurement results of the temperatures of the noodles and soup after production of Comparative Examples 3 and 4. Table 5 shows the measurement results of the temperatures of the soups of Examples 3 and 4 and the temperatures of the soups and noodles of Comparative Examples 3 and 4 after cooking in the microwave. Table 6 shows the results of evaluating the flavor and texture of the noodles after cooking in a microwave oven for each sample.

As shown in Examples 3 and 4, microwave oven-cooked noodles having a good or better flavor and texture can be obtained in any of the samples 10 minutes, 20 minutes, and 30 minutes after preparation in a constant cooking time. rice field.

Looking at the temperature course of the liquid soup and the frozen noodles, the temperature of the soup decreased and the temperature of the noodles increased over time as in Experiment 1. However, since the noodles are boiled noodles, the amount of water is large, and the weight of the noodles is heavy, the temperature rise of the noodles over time is smaller than that of Experiment 1, and the temperature drop of the soup over time is also large.

When the boiled noodles are frozen, the water content is high and the noodles are gelatinized to some extent. Therefore, as shown in Examples 3 and 4, the temperature rise of the noodles rather than the rise of the soup temperature is the flavor and texture. I think it affects the feeling. However, when the temperature of the noodles became high and the noodles were cooked too much in the microwave, the noodles became overheated and the surface became dry, resulting in a poor texture. In Example 4, since the temperature of the noodles was lower than that in Example 3, it took time to reach a high temperature, and the optimum cooking time was delayed by that amount. In addition, when the boiled noodles were frozen, contrary to Experiment 1, it was found that the higher the soup temperature, the shorter the cooking time, and the wider the allowable range of cooking time.

On the other hand, as in Experiment 1, the microwave-cooked noodles in which the frozen noodles and the frozen soup of Comparative Example 3 were integrated had a longer cooking time for raising the temperature of the soup than those of Examples 3 and 4. The temperature of the noodles became too high and it became dry and hard. Further, in the set noodles of Comparative Example 4, the temperature of the soup rises in a shorter time than in Comparative Example 3, but since the water content of the noodles is homogenized, the surface is hard but the texture of the core is weak and the flavor is also weak. rice field.

1 Container 2 Liquid soup 3 Medium plate 4 Frozen noodles 41 Frozen noodles (raw noodles)
42 Frozen noodles (boiled noodles)
5 Lid 6 Steam hole 7 Partition member 8 Ingredients 9 Attached container A Delivery microwave oven cooked noodles A'Delivery microwave oven cooked noodles (modification example)

Claims (4)

Microwave-cooked noodles for delivery, including frozen noodles, a medium plate, a heated liquid soup, a microwave-cookable container, and a microwave-cookable lid.
Microwave-cooked noodles for delivery, which are delivered in the order of the container, the liquid soup, the middle plate, the frozen noodles, and the lid from the bottom. The microwave-cooked noodles for delivery according to claim 1, wherein the heating temperature of the liquid soup is 60 to 95 ° C. The microwave-cooked noodles for delivery according to claim 1 or 2, wherein the topping ingredients are arranged between the frozen noodles and the lid. The microwave-cooked noodle for delivery according to any one of claims 1 to 3, wherein the delivery time according to the delivery is within 30 minutes.

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