JP2610124B2 - Frozen noodles in a microwave oven container - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a frozen noodle in a microwave oven container suitable for thawing and heating by a microwave oven, and more particularly to a short-time microwave thawing and heating. It is intended to provide a frozen noodle in a container which can be restored to a noodle having a good texture without causing uneven heating and drying of the noodle and ingredients.

[Prior art] Recently, various types of frozen foods are widely used in homes and the like, since cooking processing is not troublesome, long-term storage is possible, and stocking is also effective. is not.

However, when the currently available frozen noodles are thawed and heated by microwave thawing, the following problems occur.

In other words, most of these commercial products are noodles and their seasoning liquid frozen together (the noodles are in the seasoning liquid, at the time of eating). When this is thawed and heated by a microwave oven, In this case, there was a defect that heating unevenness occurred, and further, the noodles spread and did not have a good texture.

In addition, a commercially available aluminum sheet pan type for thawing a gas stove cannot be applied to a microwave oven because the container itself does not transmit high frequency.

In view of the above-mentioned situation, the present inventors have conducted intensive research focusing on the trend of heating microwave ovens in order to provide frozen noodles suitable for microwave thawing heating. Reached.

[Detailed Description of Configuration] In the present invention, a frozen seasoning liquid mass that is 1.5 times or more the frozen noodle mass at a weight ratio is positioned and accommodated above a frozen noodle mass in a container made of a high-frequency transmitting material. And a frozen noodle in a container for a microwave oven, wherein the frozen noodle mass can be thawed and restored by heating with a microwave oven.

The types of noodles used in the frozen noodle mass that can be used in the present invention include Chinese noodles, udon, buckwheat, somen, spaghetti,
Anything such as macaroni can be applied, and the thickness and diameter of the noodle strings are not limited.

In addition, as a method for preparing the frozen noodle mass, raw noodles prepared by a conventional method are boiled, gelatinized by a treatment such as steaming, and then, if necessary, washed and drained. And a method of freezing after filling in a product container or a method of filling in the product container after freezing in a separate molded container.

However, in performing the boiling treatment, it is preferable to perform the treatment in a relatively short time (about 1 to 2 minutes) from the viewpoint of preventing the noodles from growing during microwave heating.

For the freezing treatment, rapid freezing is more desirable from the viewpoint of the texture of the noodles after thawing and restoring.

Further, as the seasoning liquid used in the seasoning liquid mass of the present invention,
The straight type is preferable to the concentrated type in that various seasoning liquids such as so-called noodle soup and udon soup can be applied, and the need for diluting with a microwave oven to dilute with water can be eliminated.

The present invention provides a container made of a high-frequency transmitting material, which contains a frozen seasoning liquid mass that is 1.5 times or more the frozen noodle mass at a weight ratio above the frozen noodle mass and receives the mass by heating with a microwave oven. The greatest feature is that the frozen noodle mass can be thawed and restored.

By adoption of this configuration, when subjected to thawing heating by microwave compared to the conventional seasoning liquid and noodle block integrated frozen product,
The noodles and ingredients are thawed and liquefied upward, and thawed and restored in a state of being wetted by the seasoning liquid that moves downward, so that the heating efficiency is improved as a whole and the noodles can be eaten in a short time and without unevenness in restoration. In addition, the noodles have good texture without any fluttering.

In addition, since the frozen seasoning liquid mass having a weight ratio of 1.5 times or more of the frozen noodle mass is placed above the frozen noodle mass, the noodles and accessories are dried when the solution is heated by the microwave oven. Nothing to do.

As a specific implementation method of the present invention, as described above, a method of placing a seasoning liquid mass frozen in a separate molding container above the frozen noodle mass filled in the container, or on the frozen noodle mass. An example is a method of filling the whole seasoning liquid as it is and subjecting the whole to a freezing treatment.

In the latter method, it is desired that the seasoning liquid is coagulated by adding a gelling agent that does not exhibit a significant viscosity even by heating gelatin or the like, and then the frozen seasoning liquid is filled.

In the present invention, the frozen seasoning liquid mass does not necessarily have to be brought into contact with the frozen noodle mass, and the frozen seasoning liquid mass may be positioned via the frozen noodle mass and an appropriate space. .

The shape or size of the frozen seasoning liquid mass does not need to be matched with the container used, and can be set freely. In order to thaw and reconstitute while wet, and to prevent the drying of the noodles more effectively, it is necessary to make the frozen seasoning liquid mass 1.5 times or more the frozen noodle mass by weight.

In addition, in the microwave heating, heat concentration occurs on the peripheral portion of the object to be heated. Therefore, if the frozen seasoning liquid mass is made into a donut shape, drying and scorching of the peripheral portion of the noodle mass can be more effectively suppressed.

In the present invention, it is also possible to use ingredients such as various vegetables and processed meat products or pieces of kamaboko. Can be separately filled into the container.

However, in the case of the latter, it is possible to position the ingredients between the frozen seasoning liquid mass and the frozen noodle mass or below the frozen noodle mass,
It is preferable in preventing the ingredients from drying and burning.

Properties required for the container used in the present invention include heat resistance enough to withstand microwave heating, and cold resistance and water resistance enough to withstand freezing storage.

Further, the container must be made of a synthetic resin such as polyethylene or polypropylene, various paper materials, or a laminate thereof, which transmits high frequency.

However, a high frequency cutoff material such as an aluminum material may be attached to a part of the container in order to improve the heating efficiency and eliminate the uneven heating.

Further, as the container shape of the present invention, any of a cup type, a bowl type, a square type and the like can be used.

[Effects of the present invention] The frozen noodles for a microwave oven of the present invention are thawed and restored in a state where the noodles and ingredients are thawed and liquefied upward and wet with a seasoning liquid that moves downward by short-time microwave thawing and heating. It can be restored without uneven heating or noodles or ingredients.

Furthermore, the obtained noodles have a good texture without spreading and no turbidity of the seasoning liquid due to the elution of starch from the noodles.

[Example] 150 g of raw noodles obtained by a conventional method was boiled for 1 to 2 minutes, washed with water, drained, stored in a tapered cup made of polyethylene, and further baked pork 10 as an ingredient on the noodle mass.
g, 5 g of menta and 5 g of bean sprouts are frozen.

On the other hand, 225 g of Chinese soup is poured into another cup, frozen, and then placed on the above-mentioned ingredients to obtain a frozen noodle in a microwave oven container of the present invention.

When the product of the present invention was thawed and heated by a microwave oven (500 W) for 9 minutes, Chinese noodles having a good texture without any uneven heating were obtained.

During the above-mentioned thawing heating, the thawing of frozen noodles and ingredients starts before the frozen Chinese soup by 3 minutes after the start of heating, and by 6 minutes, the upper soup is gradually thawing from the surrounding area. The soup was liquefied, and the soup moved to the bottom while traveling along the noodle strings, and during this time, the noodles and ingredients further defrosted. Also, after about 7 minutes, almost all of the soup was thawed and liquefied, and the noodles were immersed in it. The noodles and ingredients were successfully restored and cooked without causing uneven heating and drying.

[Brief description of the drawings]

FIG. 1 is a sectional view showing a frozen noodle in a container for a microwave oven according to an embodiment of the present invention. 1 ... container, 2 ... lid, 3 ... frozen seasoning liquid mass, 4 ...
Frozen noodle mass, 5 ...

 ────────────────────────────────────────────────── ─── Continuation of the front page (56) References Japanese Patent Publication No. 56-86060 (JP, B2) Japanese Patent Publication No. 42-8903 (JP, B1) Japanese Utility Model Application No. 58-87632 (Japanese Utility Model Application No. 59-191189) Microfilm (JP, U) photographing the contents of the specification and drawings attached to the application of the present application Photographing the contents of the specifications and drawings attached to the application of Japanese Utility Model Application No. 58-156553 (Japanese Utility Model Application No. 60-64089) Microfilm (JP, U)

Claims (1)

(57) [Claims] 1. A frozen seasoning liquid mass having a weight ratio of 1.5 times or more the frozen noodle mass is placed above a frozen noodle mass in a container made of a high-frequency transmitting material and accommodated therein. A frozen noodle in a container for a microwave oven, wherein the frozen noodle mass can be thawed and restored.