JP2513547B2 - Manufacturing method of frozen cooked noodles in a container - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an improved method for producing frozen noodles in containers that can be instantly served on a table by heating with a heating means such as a cooking table or a microwave oven.

[0002]

2. Description of the Related Art Frozen soup and frozen noodles in a container which can be instantly served on a table by heating with a heating means such as a cooking table or a microwave oven are known. (For example, refer to the actual flat 1-142692, the actual flat 2-105390, the actual second 2-116985 gazette.)

The general method is to fill a container with cooked soup, freeze it in a tunnel freezer, then add noodles and ingredients such as boiled udon and freeze the whole again in the tunnel freezer to cover it. It is due to the process.

An example of a conventionally known manufacturing process is shown in FIG.
The manufacturing process of boiled udon is omitted, and the manufacturing process of frozen soup will be described. The high temperature soup cooked with seasonings is sent from the kettle 11 to the plate cooler 12 to be heat-exchanged into a low temperature soup, and the filling machine 13 After being quantitatively filled in a container A such as an aluminum tray via the, it becomes frozen soup through the tunnel freezer 14.

[0005] Noodles B such as boiled udon and ingredient C were placed in the container A containing the frozen soup, and the illustration is omitted below.
After performing the weighing and foreign material inspection, the whole is frozen again by another tunnel freezer, and the lid is put on to commercialize it.

According to the above manufacturing process, a tunnel freezer for freezing soup is required in addition to the tunnel freezer in the final process for freezing the entire product, and a tunnel freezer that requires a large installation area at a high price is required. Not only is it uneconomical to use two units before and after, but there are the following problems.

In the manufacturing process, soup (liquid)
Since it is cooled in the state of being filled in the container A as it is, it takes a long time to complete the freezing and the freezing tends to be insufficient. It may be buried inside and colored or the flavor may deteriorate.

In the final product, the soup (liquid)
Is frozen and becomes an integrated ice block, heat is difficult to transfer during thawing and is locally heated.In the case of a type that heats with a cooking table, the aluminum tray that is a container is burned or heated in a microwave oven. In the case of the type, there is an inconvenience that the central part is insufficiently heated and the peripheral part is in a dry state.

[0009]  Immersion of noodles and ingredients in the problem soup
In order to avoid coloring and damaging the flavor,
Soup and noodles separately enclosed in separate bags
It is also known, but (for example, the actual Kaihei 2-12018
7, see Japanese Utility Model Laid-Open No. 2-127184), at the time of thawing and heating
Another problem remains that it takes time and labor such as opening and pouring water.

[0010]  In order to avoid the above-mentioned problem of poor heat transfer
MeTo, Crush the frozen soup (ice block) once frozen,
It can be made into a kerbet shape or cut into strips.
Attempts have been made (for example,Actual Kaisho 63-14548
9,Japanese Patent Laid-Open No. 64-23866),Two times before and afterFreezing
In addition to the binding processIn the middleA crushing process is required and manufacturing
Becomes complicatedTherefore, continuous processing of all processes is not possible and
It is inevitable that continuous mass production will be impossible because it has to be processed.
There is a problem that

[0011]

SUMMARY OF THE INVENTION The present invention is intended to solve all of the above problems, and does not require the trouble of opening and pouring water when thawing and heating, and moreover, soup. It is possible to use ice without using a tunnel freezer, which is expensive and requires a large installation area in the freezing process.
Oh a short period of time flowing through the soup of the cream freezer
With a sanitary pump
Frozen noodles can be continuously produced in containers , which enables continuous transfer, does not cause noodles or utensils to sink into the soup and color or damage the flavor, and has good heat transfer efficiency during thawing and heating.
The present invention is intended to provide a manufacturing method .

[0012]

The present invention provides means for solving the above-mentioned problems, in which a high temperature soup sterilized by heating in pasteurizer 1 is mixed with pasteurizer 1 to first sanitary pump P _1. Is directly guided to the plate cooler 2, cooled to a room temperature or lower by the plate cooler 2 and temporarily stored in the balance tank 2a, and then the second sanitary pump P ₂ is used to cool the ice cream freezer 3
Leading to, sherbet and without containing fine bubbles frozen while mixing stirred with aerated a quantitative, by the sherbet soup third sanitary pump P ₃ led to a filling device 4, the filling machine 4. A method for producing frozen cooked noodles in a container, which comprises quantitatively filling the container A by 4 and then adding the noodles B and the ingredients C to carry out a calibration and foreign matter inspection, and then freezing the whole with a tunnel freezer 8. Is the gist of the invention.

[0013]

The operation will be described in the order of steps with reference to FIGS. 1, 2 and 3.

In the pastelizer 1, water, soy sauce (or miso or the like), sugar, seasonings such as soup stock, stabilizers, etc. are put into a noodle soup by heating and sterilization by a heating type sterilization mixing tank.

The soup at about 90 ° C. which is sterilized by heating with the pastelizer 1 is firstly exposed to the outside air without touching it .
It is directly sent to the plate cooler 2 which is a plate type heat exchanger by the sanitary pump P ₁ and is cooled to room temperature or lower, preferably about 10 ° C.

The soup was cooled to below room temperature is once stocked in the balance tank 2a, the second sanitary <br/> pump P ₂ is guided to the ice cream freezer 3 having a known overrun function, Air to be supplied in a fixed amount
At the same time, it is cooled while being uniformly mixed and stirred in the freezing cylinder 3a.

The ice cream freezer 3 mixes and stirs the air a while mixing and agitating it to −2 ° C. to −3 °.
When cooled to C, fine bubbles are mixed and frozen, the color of soup becomes cloudy, the viscosity increases while maintaining fluidity ,
It has a sherbet shape with good shape retention.

The sorbet-shaped soup containing fine air bubbles retains its fluidity at a low temperature below freezing.
Since it is leaning, it can be transferred by a sanitary pump.
Is installed on the exit side of the ice cream freezer 3.
It is sent to the filling machine 4 by the third sanitary pump P ₃ and is quantitatively filled in the container A such as an aluminum tray. The container A such as an aluminum tray is supplied by a known automatic supply device, and after filling, is sent to the next step by the conveyor 5.

Thereafter, the noodles B such as boiled udon and the ingredient C are put into the container A containing the sherbet-shaped soup by the same procedure as the conventional example, and the weighing and foreign matter inspection are performed by the weighing machine 6 and the foreign matter testing machine 7, respectively. After that, the whole of the container is frozen by the tunnel freezer 8 and the container A is covered with the cover A'by the cover holder 9 so that the container A shown in FIG.
Frozen cooked noodles in a container with noodles B, ingredients C and soup D inside are completed.

In the frozen cooked noodles in the container, if the material of the container A is refractory such as aluminum foil, it is heated by a direct heating means such as a gas cooking table,
If the material of the container A is microwave permeable, it can be thawed and cooked as it is by heating in a microwave oven, and can be immediately served on the table.

Since the air a is mixed in the frozen soup D contained in the container A in the form of fine bubbles, the heat transfer efficiency is good and the whole is easily melted uniformly, so that the frozen soup D can be used for cooking in a short cooking time. Therefore, it is possible to avoid cooking failure due to burning of the aluminum tray or uneven heating.

[0022]

According to the manufacturing method of the present invention, the high temperature soup sterilized by heating in the pastelizer ₁ is directly introduced from the pastelizer 1 to the plate cooler 2 by the first sanitary pump P ₁ and is kept at room temperature or lower by the plate cooler 2. after stored once balance tank 2a is cooled, the second sub <br/> ice cream freezer 3 by Nitariponpu P ₂
Leading to, sherbet and without containing fine bubbles frozen while mixing stirred with aerated a quantitative, by the sherbet soup third sanitary pump P ₃ led to a filling device 4, the filling machine 4, the container A is quantitatively filled, and then the noodles B and the ingredient C are put into the container A, the weighing and the foreign matter inspection are performed, and then the whole is frozen by the tunnel freezer 8. Therefore, the following effects can be obtained. it can.

In the soup freezing process, it is not necessary to freeze the soup, and it is sufficient if the soup is in the form of sherbet mixed with fine air bubbles. Therefore, the time required for the freezing process can be drastically shortened and the cost is high. It is cheap (about half the price) instead of a tunnel freezer that requires a large installation area.
It is sufficient to use an ice cream freezer with an overrun function (forehead) and a small installation area (about 1/2) , and the equipment cost and installation area can be significantly reduced.

The sherbet-shaped soup containing fine bubbles retains its fluidity at a low temperature below freezing.
Since there is a sanitary pump, continuous transfer and filling
Since it can be continuously filled with a machine and has high viscosity and good shape retention, noodles and ingredients do not immerse into the soup during the noodle and ingredient insertion process, preventing noodle coloring and flavor deterioration. can do.

Sterilization of soup by pastelizer 1
From the heat mixing process to the cooling process by the plate cooler 2,
Sherbet containing fine bubbles by Iscream Freezer
A series of manufacturing processes from the freezing process to the filling machine 4
By the way, the soup does not freeze and solidify and remains fluid.
Therefore, it is possible to transfer raw materials between each process without touching the outside air.
Hygienically, the first, second, and third sanitary pumps P ₁ , P ₂ ,
Continuously it can be performed in P _3, and is extremely hygienic
In both cases, continuous automatic operation becomes easy.

Pastes used in the manufacturing method of the present invention
Riser 1, plate cooler 2, ice cream freezer
Equipment such as 3, filling machine 4, tunnel freezer 8 and the like are known
You can use the same as it is, no new development investment is required
If existing equipment is available, it can be reused.
Can be implemented economically.

[Brief description of drawings]

FIG. 1 is a process drawing showing the manufacturing method of the present invention.

FIG. 2 is a layout explanatory view of a manufacturing apparatus used in the method of the present invention.

FIG. 3 is a cross-sectional view of frozen cooked noodles in a container.

FIG. 4 is a manufacturing process diagram showing a conventional example.

[Explanation of symbols]

1 Pastelizer 2 Plate cooler 2a Balance tank 3 Ice cream freezer 3a Freezing cylinder P ₁ P ₂ P ₃ Sanitary pump 4 Filling machine 5 Conveyor 6 Weighing machine 7 Foreign matter inspection machine 8 Tunnel freezer A Container A'lid B Noodle C utensil D frozen soup 11 Kettle (conventional example) 12 Plate cooler (conventional example) 13 Filling machine (conventional example) 14 Tunnel freezer (conventional example)

Claims (1)

(57) [Claims] 1. A high temperature soup sterilized and heated by the pastelizer 1 is introduced from the pastelizer 1 directly to the plate cooler 2 by the first sanitary pump P ₁ , cooled by the plate cooler 2 to a room temperature or lower, and then once the balance tank 2a. After being stored in, the second sanitary pump P ₂ guides it to the ice cream freezer 3 and freezes it while mixing and stirring with a fixed amount of air a to form a sherbet containing fine bubbles, and the sorbet soup is prepared. The third sanitary pump P ₃ guides the filling machine 4 to the filling machine 4.
4 into a container A in a fixed amount, then noodles B and ingredients
A method for producing frozen cooked noodles in a container, wherein C is added to carry out calibration and foreign matter inspection, and then the whole is frozen by a tunnel freezer 8 .