JP3181602U - Flat cooked noodles - Google Patents
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Abstract
【課題】麺のばらけを抑制すると共に、優れた意匠性、収容性及び摂食性を有する調理麺を提供する。
【解決手段】平板状調理麺１は、互いに並行して配設された無着色の麺２ａと着色した麺２ｂを密着させた状態で巻回したものであり、それぞれの麺が平面視で中心を同一となるように二重渦巻状に形成されている。
【選択図】図１Disclosed is a cooked noodle that suppresses the variation of noodles and has excellent design, storage, and food intake.
A flat cooked noodle 1 is obtained by winding uncolored noodles 2a and colored noodles 2b arranged in parallel with each other so that each noodle is centered in plan view. Are formed in a double spiral shape so as to be the same.
[Selection] Figure 1
Description
本考案は、優れた意匠性、収容性及び摂食性を有する調理麺に関する。 The present invention relates to cooked noodles having excellent design properties, capacity, and food intake.
うどん、そば、中華麺、スパゲッティー等の麺類の中で、生麺として使用されている以外にも調理された状態の調理麺として使用されているものがある。
調理麺は、加熱処理された後にそのまま摂食したり、加熱処理された後に冷凍して冷凍調理麺として使用される（例えば、特許文献１参照）。
Among noodles such as udon, soba, Chinese noodles, spaghetti and the like, there are those used as cooked noodles in a cooked state besides being used as raw noodles.
Cooked noodles are eaten as they are after being heat-treated, or frozen after being heat-treated and used as frozen cooked noodles (see, for example, Patent Document 1).
近年、食品類の流通・販売形態が多様化しており、生産者は販売者・消費者の注意を喚起する意匠性の高い商品の開発を求められている。意匠性を高めるために、調理麺においては、特別な麺の形状を持たる方法や着色などの方法がとられているが、十分な効果があるとは言い難いのが実情である。
また、調理麺を流通させる場合、運搬性を高めるためには、調理麺の体積を小さくすることが好ましい。調理麺の体積を小さくする方法として、例えば、真空パック等の包装容器に入れる方法もあるが、調理麺がつぶれて食感が悪くなることを避けられず、また、減圧装置等の包装用の設備が必要となり、製品コストが高くなる。
In recent years, the distribution and sales forms of foods have been diversified, and producers are required to develop products with high design properties that attract the attention of sellers and consumers. In order to improve the designability, in cooking noodles, a method of giving a special noodle shape or a method such as coloring is taken, but it is difficult to say that there is a sufficient effect.
In addition, when distributing cooked noodles, it is preferable to reduce the volume of cooked noodles in order to improve transportability. As a method of reducing the volume of cooked noodles, for example, there is a method of putting in a packaging container such as a vacuum pack, but it is unavoidable that the cooked noodles are crushed and the texture is deteriorated. Equipment is required, resulting in high product costs.
調理麺は、弁当容器にいれて販売されることが多いが、均一量を調整することが難しく、また、弁当容器の中で麺がばらけて、他の食品に混入することがあり、見た目が汚くなることがある。
また、調理麺は、更に二次加工されて、サンドイッチや焼そばパン等の惣菜パンの具材として用いられることがある。このような用途に用いる場合、調理麺を均一に薄くパン挟み込むことが難しく、また、食べる際に調理麺がこぼれ落ちることがある。
Cooked noodles are often sold in lunch boxes, but it is difficult to adjust the uniform amount, and the noodles may be scattered in the lunch box and mixed with other foods. May become dirty.
In addition, cooked noodles may be further processed and used as ingredients for side dishes such as sandwiches and yakisoba bread. When used for such applications, it is difficult to sandwich cooked noodles uniformly and thinly, and the cooked noodles may spill out during eating.
また、麺類はあらゆる年代で好まれる食材であるが、嚥下力の弱い幼児や高齢者の場合、気道に入り気管を詰まらせる危険性がある。例えば、保育所や高齢者福祉施設では、調理麺を手作業で切って細かくしていることも多く、時間と労力を費やしている（例えば、特許文献２参照）。 In addition, noodles are a favorite food for all ages, but infants and elderly people with weak swallowing ability may enter the airways and clog the trachea. For example, in nursery schools and welfare facilities for the elderly, cooked noodles are often cut by hand, and time and labor are consumed (see, for example, Patent Document 2).
このように従来の調理麺には、意匠性、収容性及び摂食性等、様々な点で改良の余地が残されていた。
本考案は上記課題を解決するために、麺のばらけを抑制すると共に、優れた意匠性、収容性及び摂食性を有する調理麺を提供することを目的とする。
As described above, the conventional cooked noodles still have room for improvement in various respects such as designability, storage capacity, and food intake.
In order to solve the above-mentioned problems, an object of the present invention is to provide cooked noodles having excellent design properties, accommodating properties, and feeding properties while suppressing the variation of the noodles.
本考案の第１の態様は、一本の麺を巻回し、平面視で渦巻状に形成してなる平板状調理麺である。また、本考案の第２の態様は、複数の麺を互いに並行して配設して巻回し、平面視で中心を略同一とした多重渦巻状に形成してなる平板状調理麺である。
なお、本考案において、「調理麺」とは、加熱調理されて摂食可能な状態の麺を意味し、調理麺を冷凍させた冷凍麺も含む。
A first aspect of the present invention is a plate-shaped cooked noodle formed by winding a single noodle and forming it in a spiral shape in plan view. Moreover, the 2nd aspect of this invention is the plate-shaped cooked noodle formed by arrange | positioning and winding several noodles in parallel mutually, and forming in the multiple spiral shape which made the center substantially the same by planar view.
In the present invention, “cooked noodles” means noodles that are cooked and can be eaten, and includes frozen noodles obtained by freezing cooked noodles.
本考案の平板状調理麺は、すべて無着色の麺を用いて形成してもよいが、意匠性を高めるために、着色した麺を用いて形成してもよい。
平板状調理麺が１本の麺で構成される本考案の第１の態様の場合、１本の麺を色の異なる複層からなる麺を用い、平面視でストライプ状になるように渦巻状に形成すると１色の麺のみからなる平板状調理麺と比較して、独特の意匠感が得られると共に、識別性を高めることもできる。
平板状調理麺が複数の麺で構成される本考案の第２の態様の場合、少なくとも１本の麺の色が他の麺の色と異なる構成にすると、１色の麺のみからなる平板状調理麺と比較して、独特の意匠感が得られ、また、原材料や含有する調味料の異なる調理麺に対して、異なる色の着色麺を組み込むことにより、調理麺の違いを容易に視認することができる。
The flat cooked noodles of the present invention may all be formed using non-colored noodles, but may be formed using colored noodles in order to improve design properties.
In the case of the first aspect of the present invention in which the plate-shaped cooked noodles are composed of a single noodle, the noodles are spirally formed so as to be striped in plan view using noodles composed of multiple layers of different colors. When it is formed, a distinctive design feeling can be obtained and distinguishability can be enhanced as compared with a plate-like cooked noodle made of only one color noodle.
In the case of the second aspect of the present invention in which the plate-like cooked noodles are composed of a plurality of noodles, if the color of at least one noodle is different from the color of the other noodles, a plate-like shape consisting of only one color of noodles Compared with cooked noodles, a unique design feeling is obtained, and by incorporating colored noodles of different colors into cooked noodles with different ingredients and seasonings, the difference in cooked noodles can be easily seen be able to.
さらに本考案の第２の態様の場合、異なる麺を相互に配設していてもよい。このようにすることで、より独特の意匠感が得られ、色彩的にも独特の意匠感が得られるので消費者の注目を引くのに有利である。この際、２色の麺を交互に配設してもよいし、それぞれ異なる色の麺を交互に配設してもよく、色の組み合わせ及び各色の麺の本数に意味を持たせ、識別性を高めることもできる。 Furthermore, in the case of the second aspect of the present invention, different noodles may be arranged mutually. By doing so, a more unique design feeling can be obtained and a unique design feeling can be obtained in terms of color, which is advantageous for attracting the attention of consumers. At this time, noodles of two colors may be arranged alternately, or noodles of different colors may be arranged alternately. The combination of colors and the number of noodles of each color are meaningful, and the distinctiveness. Can also be increased.
本考案の平板状調理麺は、麺が平面視で渦巻状に形成されており、それぞれの麺同士が密着して互いに接触しているため、麺がばらばらになりづらい。そのため、それぞれの麺がばらけた状態の従来の調理麺と異なり、弁当容器等の容器に収容しやすい。また、平板状で複数枚を重ねても嵩高くなりづらいため、通常の１本１本がばらけた調理麺と比較して、同一体積での収容性が高まり、また、運搬用の容器に入れての流通がしやすくなる。 The flat cooked noodles of the present invention are formed in a spiral shape in plan view, and the noodles are in close contact with each other, so that the noodles are not easily separated. For this reason, unlike conventional cooked noodles in which each noodle is scattered, it is easy to store in a container such as a lunch box. In addition, since it is difficult to be bulky even if a plurality of sheets are stacked in a flat plate shape, the storage capacity in the same volume is increased as compared with ordinary cooked noodles that are separated one by one, and they are put in a container for transportation. Easier to distribute.
本考案の平板状調理麺は、麺の太さや本数、麺の巻き数によって任意の大きさとすることができる。また、麺が略同一中心を有する渦巻状に配向しているので、麺同士がもつれることはなく、容易に摂食することができる。 The flat cooked noodles of the present invention can have any size depending on the thickness and number of noodles and the number of noodles. Further, since the noodles are oriented in a spiral shape having substantially the same center, the noodles are not entangled and can be easily eaten.
本考案の平板状調理麺を構成する麺は、公知の麺であればよく、例えば、うどん、そば、素麺、中華麺、スパゲッティー等が挙げられる。また、こんにゃく等の穀物以外の麺状食品を使用してもよい。麺の太さおよび断面の形状は、最終的に得ようとする調理麺の形状、大きさに応じて選択すればよい。
なお、平板状調理麺は、より麺がばらけるのを防止するために、でんぷん等の食用接着剤で構成する麺同士の接着性を高めてもよい。
The noodles constituting the flat cooked noodles of the present invention may be known noodles, and examples thereof include udon, soba, raw noodles, Chinese noodles, spaghetti and the like. Moreover, you may use noodle-like foods other than cereals, such as konjac. The thickness and cross-sectional shape of the noodles may be selected according to the shape and size of the cooked noodles to be finally obtained.
In addition, in order to prevent the noodles from spreading more, the plate-like cooked noodles may improve the adhesion between the noodles made of edible adhesive such as starch.
本考案の平板状調理麺は、そのまま食してもよいし、サンドイッチや、惣菜パンの具材としても好適に用いることができる。また、摂食性を高めるために、爪楊枝や竹串をさした形態であってもよい。 The plate-shaped cooked noodles of the present invention may be eaten as they are, and can also be suitably used as ingredients for sandwiches and side dishes. Moreover, in order to improve feeding property, the form which pinched the toothpick or the bamboo skewer may be sufficient.
本考案の平板状調理麺は、平板状であればよく、平面視での形態は限定されないが、見た目が良く、収容性が高めるためには特定の平面視を有することが好ましい。
具体的に好適な形態を例示すると、まず、平面視で略円形、あるいは略楕円形が挙げられる。また、サンドイッチや惣菜パンの形態に合わせて、平面視で略方形又は略三角形に成形してもよい。
なお、それぞれの形態の平板状調理麺は、手作業で成形してもよく、機械を使用して成形してもよい。
The flat cooked noodles of the present invention need only have a flat plate shape, and the form in plan view is not limited, but it is preferable to have a specific plan view in order to have a good appearance and enhance the accommodation.
Specifically, a preferred form is exemplified by a substantially circular shape or a substantially oval shape in plan view. Moreover, you may shape | mold into a substantially square or a substantially triangle by planar view according to the form of a sandwich or a side dish bread.
In addition, the plate-shaped cooked noodle of each form may be shape | molded manually, and may be shape | molded using a machine.
本考案の平板状調理麺は、渦巻き状という独特の意匠性を有し、販売者・消費者の注意喚起できると共に、麺同士が接着して、ばらけにくく、平坦な形状を有するため、収容性や運搬性に優れる。また、平板状で形が崩れにくいため、箸以外にもフォークやスプーンを使用して、容易に摂食することができる。そのため、噛む力や飲み込む力が弱い高齢者や、また、通常の長い麺が食べられない高齢者も食べ易いため、高齢者用の食品としても好適である。 The flat-shaped cooked noodles of the present invention have a unique design property of a spiral shape, can attract the attention of sellers and consumers, and the noodles adhere to each other, are difficult to scatter, and have a flat shape. Excellent in transportability and transportability. Moreover, since it is flat and does not lose its shape, it can be easily eaten using a fork or spoon other than chopsticks. Therefore, since it is easy to eat elderly people who are weak in chewing and swallowing power and elderly people who cannot eat normal long noodles, it is also suitable as a food for elderly people.
以下に、本考案の好適な実施形態を、図面を参照しながら説明する。
図１に示す平板状調理麺１は、互いに並行して配設された麺２ａと麺２ｂを密着させた状態で巻回したものであり、それぞれの麺が平面視で中心を同一となるように二重渦巻状に形成されている。
Preferred embodiments of the present invention will be described below with reference to the drawings.
The plate-shaped cooked noodle 1 shown in FIG. 1 is a roll of noodles 2a and 2b arranged in parallel with each other so that the noodles are in the same center in plan view. Are formed in a double spiral shape.
平板状調理麺２ａは、麺２ａは無着色のうどん麺、麺２ｂは、着色したうどん麺が用いられているが、麺２ａ，麺２ｂを同一色のうどん麺（無着色含む）、異なる着色のうどん麺を使用してもよい。 The plate-shaped cooked noodles 2a use uncolored udon noodles as the noodles 2a, and colored udon noodles as the noodles 2b. No udon noodles may be used.
また、平板状調理麺１を構成する麺２ａ，２ｂの太さはそれぞれ約３ｍｍ程度、長さは３０ｃｍ程度であり、それぞれ並行に配設した状態で４巻きに巻回されている。本実施形態では、麺２ａ，２ｂはほぼ完全に密着させた状態で巻回しているが、麺２ａ，２ｂがばらけない程度に接着していればよい。
また、平板状調理麺１の直径は、約１０ｃｍであるが、巻回を減らしたり、より細い麺を使用したりして小さくして、スプーンやフォークなどで摂食しやすい一口サイズとすることもできる。
Moreover, the thickness of the noodles 2a and 2b constituting the plate-shaped cooked noodle 1 is about 3 mm, and the length is about 30 cm. In the present embodiment, the noodles 2a and 2b are wound in a state where they are almost completely adhered, but it is sufficient that the noodles 2a and 2b are bonded to such an extent that they do not come apart.
Moreover, although the diameter of the plate-shaped cooked noodle 1 is about 10 cm, it can be made small by reducing the number of turns or using thinner noodles to make it easy to eat with a spoon or fork. it can.
平板状調理麺１は、麺２ａ，２ｂを茹でた後に密着させた状態で巻回して製造される。うどん麺である麺２ａ，２ｂは粘り気があるため、そのままでもばらけない程度に接着可能であるが、より接着力を高めるために、食感を損なわない程度に食用接着剤で固めてもよい。また、食べやすいように竹串や爪楊枝で固定してもよい。 The plate-shaped cooked noodle 1 is manufactured by rolling the noodles 2a and 2b in a state where they are brought into close contact after being boiled. Since the noodles 2a and 2b, which are udon noodles, are sticky, they can be bonded to such an extent that they cannot be dispersed as they are. . Moreover, you may fix with a bamboo skewer or a toothpick so that it may be easy to eat.
なお、本実施形態では、麺２ａ，２ｂとしてうどん麺を用いているが、そば、中華麺、スパゲッティーでもよく、ビーフンのように米粉を主として製造されたものでも良い。また、こんにゃくの麺であってもよい。 In this embodiment, udon noodles are used as the noodles 2a and 2b, but buckwheat noodles, Chinese noodles and spaghetti may be used, and rice flour such as rice noodles may be mainly produced. Also, konjac noodles may be used.
本実施形態では、２本の麺を使用したが、本考案にかかる平板状調理麺を構成する麺の本数は特に制限はない。例えば、図２に示すように１本の麺で構成された平面視略円形の平板状調理麺１Ａとしてもよい。また、図示しないが３本以上の麺で構成してもよい。
本考案にかかる平板状調理麺を２本以上の麺で形成する場合には、少なくとも１本の麺の色が他の麺の色と異なるようにしてもよい。また、異なる麺を相互に配設していてもよい。このようにすることで、より独特の意匠感が得られ、色彩的にも独特の意匠感が得られるので消費者の注目を引くのに有利である。２色の麺を交互に配設してもよいし、それぞれ異なる色の麺を交互に配設してもよく、色の組み合わせ及び各色の麺の本数に意味を持たせ、識別性を高めることもできる。
In the present embodiment, two noodles are used, but the number of noodles constituting the flat cooked noodle according to the present invention is not particularly limited. For example, as shown in FIG. 2, it is good also as 1A of flat plate shaped cooking noodles of the planar view substantially circular comprised by one noodle. Moreover, although not shown in figure, you may comprise with 3 or more noodles.
When the plate-shaped cooked noodle according to the present invention is formed of two or more noodles, the color of at least one noodle may be different from the color of other noodles. Moreover, different noodles may be arranged mutually. By doing so, a more unique design feeling can be obtained and a unique design feeling can be obtained in terms of color, which is advantageous for attracting the attention of consumers. Noodles of two colors may be arranged alternately, noodles of different colors may be arranged alternately, and the combination of colors and the number of noodles of each color are made meaningful to enhance the discrimination. You can also.
また、本考案にかかる平板状調理麺は、色の異なる複層からなる１本の麺を使用し、平面視でストライプ状になるように渦巻状に形成してもよい。図３（ａ）に色の異なる３層構造の麺から形成される平板状調理麺１Ｂ、図３（ｂ）に平板状調理麺１Ｂを構成する色の異なる３層構造の麺２ｃの模式図を示す。
このようにすることで、より独特の意匠感が得られ、色彩的にも独特の意匠感が得られるので消費者の注目を引くのに有利である。色の異なる複層の麺では、２色の層を交互に配設してもよいし、それぞれ異なる色の層を交互に配設してもよく、色の組み合わせ及び各色の層数に意味を持たせ、識別性を高めることもできる。
Moreover, the plate-shaped cooked noodles according to the present invention may be formed in a spiral shape using a single layer of noodles of different colors and having a stripe shape in plan view. FIG. 3A is a schematic view of a plate-like cooked noodle 1B formed from noodles having a three-layer structure with different colors, and FIG. 3B is a schematic diagram of a noodle 2c with a three-layer structure having different colors constituting the plate-like cooked noodle 1B. Indicates.
By doing so, a more unique design feeling can be obtained and a unique design feeling can be obtained in terms of color, which is advantageous for attracting the attention of consumers. In multi-layered noodles with different colors, two color layers may be arranged alternately, or layers of different colors may be arranged alternately, meaning the combination of colors and the number of layers of each color. It can also be given to improve discrimination.
また、平板状調理麺の形状は平面視で略円形以外に限定されず、用途に応じて様々な形状であってもよい。例えば、図４に示すように平面視で略楕円形の平板状調理麺１Ｃ、図５に示すように平面視で略正方形の平板状調理麺１Ｄ、図６に示すように平面視で略三角形の平板状調理麺１Ｅであってもよい。 Further, the shape of the plate-shaped cooked noodles is not limited to a shape other than substantially circular in plan view, and may be various shapes depending on the application. For example, as shown in FIG. 4, the plate-shaped cooked noodle 1C having a substantially elliptical shape in plan view, the plate-shaped cooked noodle 1D having a substantially square shape in plan view as shown in FIG. 5, and a substantially triangular shape in plan view as shown in FIG. Flat cooked noodles 1E may be used.
また、本実施形態では、巻回数は４回であるが、これに制限されず、目的とする大きさになるように任意に変更できる。うどんの場合は、通常、巻回数２〜８回程度である。 Further, in the present embodiment, the number of windings is four, but is not limited to this, and can be arbitrarily changed to a target size. In the case of udon, the number of windings is usually about 2 to 8 times.
以上のように本考案の平板状調理麺を好適な実施形態に基づき説明したが、本考案は上記に限定されるものではなく、本考案の要旨を逸脱しない範囲において任意に変更して実施できる。 As described above, the plate-shaped cooked noodles of the present invention have been described based on the preferred embodiments. However, the present invention is not limited to the above, and can be arbitrarily modified and implemented without departing from the gist of the present invention. .
本考案の平板状調理麺は、渦巻き状という独特の意匠性を有し、販売者・消費者の注意喚起できると共に、平坦な形状であるため、収容性や運搬性に優れる。 The flat cooked noodles of the present invention have a unique design property of a spiral shape, can alert the seller / consumer, and have a flat shape, and thus are excellent in storage and transportability.
１，１Ａ〜１Ｅ 平板状調理麺
２ａ 麺（無着色）
２ｂ 麺（着色）
２ｃ 麺（３層構造）
1,1A-1E Flat cooked noodle 2a Noodle (uncolored)
2b Noodle (colored)
2c noodles (three-layer structure)
Claims (6)
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| Application Number | Priority Date | Filing Date | Title |
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| JP2012007309U JP3181602U (en) | 2012-12-03 | 2012-12-03 | Flat cooked noodles |
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| Application Number | Priority Date | Filing Date | Title |
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| JP2012007309U JP3181602U (en) | 2012-12-03 | 2012-12-03 | Flat cooked noodles |
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| JP3181602U true JP3181602U (en) | 2013-02-14 |
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