JP3203940U - Instant cup cold noodles - Google Patents

Abstract

Provided is an instant cup cold noodle in which dried noodles are stored in a cup and can be cooled and eaten. A cup 1 containing dried noodles 2 is closed with a paper lid 5 at the upper end opening thereof, and a hot water cutting hole for pouring hot water from the dried noodles 2 into a part of the outer periphery of the paper lid 5 is provided. The cup 1 contains a sauce 3 and a seasoning 4 in a small bag together with the dried noodles 2. [Selection] Figure 1

Description

  The present invention relates to chilled noodles that can be eaten cold to increase appetite in the hot summer months.

  There are various types of noodles, but for example, ramen, soba, udon and pasta are well known. In recent years, various instant noodles (instant noodles) that can be eaten immediately by storing these noodles in cups and pouring hot water are becoming popular. Various types of cup noodles are sold in the instant noodle corner of the supermarket.

By the way, since these conventional cup noodles are poured with hot water, they are often avoided during the hot summer season. In other words, hot noodles often don't eat well during hot weather, and cold noodles such as chilled ramen are preferred.
In conventional instant cup noodles, dry noodles are contained in a cup, and at the same time, a powder sauce or a liquid sauce is placed in a separate sachet and contained in the cup together with the dry noodles. And it is sealed with a paper lid to close the opening of the cup.

  Therefore, peel off the paper lid, take out the small sachet inside, pour hot water, wait 3 to 5 minutes to loosen the noodles, then break the sachet and put the sauce in the cup and stir it to eat . The conventional way of eating instant cup noodles is as described above. Although it is not impossible to cool such instant cup noodles, it takes time to cool and the noodles grow, and the taste of sauce when eating as cold noodles is not suitable.

  “Cold noodles” according to Utility Model Registration No. 3129948 adds color and taste to the noodle strings themselves, has a fresh appearance, and stimulates the noodle strings to improve lightness and is innovative and delicious. Cold noodles. Therefore, in cold noodles formed into noodle strings using wheat flour and starch as main raw materials, red chili T having a particle size of 0.3 mm or less is added to the noodle strings, and the raw material ratio is 35 to 55 parts by weight of wheat flour. 65 to 45 parts by weight of starch as a main ingredient, and 1 to 7 parts by weight of chili pepper, 1 to 3 parts by weight of sodium bicarbonate, 0.5 to 2 parts by weight of sodium chloride, 2 to 6 parts by weight of sake, PH adjusting agent is 1 to 3 parts by weight, vegetable oil and fat is 0.5 to 3 parts by weight, and water is 25 to 45 parts by weight.

“Frozen cold noodles in a container” according to JP-A-2002-360199 can be eaten with a taste close to that of boiled food, and can be easily eaten without the need for hot water cutting. It is frozen cold noodles in a container that can be eaten. For this purpose, frozen noodles and frozen soy sauce are enclosed in the container.
In other words, frozen cold noodles are thawed with hot water and eaten, but the taste as cold noodles is never enough, and cold noodles and soup must be kept frozen, what It's not instant cold noodles that can be eaten anywhere.
"Cold noodles" related to utility model registration No. 3129948 "Frozen cold noodles in a container" according to JP-A-2002-360199

  In this way, a variety of instant cup noodles are now on sale. However, since these instant cup noodles are poured with hot water and eaten, there is a problem that the sales volume decreases in the hot summer season when appetite decreases. The problem to be solved by the present invention is this problem, and provides an instant cup cold noodle that can be cooled and eaten in hot weather.

  The instant cup cold noodles according to the present invention are cup cold noodles that can be chilled in cold water and eaten. The appearance is the same as that of conventional instant cup noodles, and dry noodles are accommodated in the cup. At the same time, ingredients, sauce, and seasonings are contained in a sachet together with the dry noodles in the cup. The opening at the upper end of the cup is sealed with a paper lid, a hole for hot water cutting is provided in a part of the outer periphery of the paper lid, and an auxiliary seal for closing the hole for hot water cutting is stuck.

  By the way, the noodles targeted by the present invention are mainly ramen. The noodles are dried and accommodated in a cup, hot water is poured into the noodles, and then the hot water is poured out of the cup. In this case, the auxiliary seal can be peeled off to make a hot water cut hole, and hot water can be thrown out through this hole. Then you can eat cold water in the cup.

  In this case, break the sachet contained in the cup with dry noodles, put the sauce and mix well, but here the sauce and other seasonings added when eating the noodles that have become loose and soft, There is no limit as it depends on the quality of the noodles. Basically, however, sauces and seasonings that feel cool when eating are used.

  Instant cup noodles according to the present invention can be eaten as cold noodles. That is, hot water is poured into a cup to pour hot water into a cup so that it is moderately soft, then the hot water is discarded and cold water is put into the cup instead. In this case, a part of the paper lid is provided with a hot water draining hole and the hole is closed with an auxiliary seal. However, the used hot water can be easily removed from the hot water hole by removing the auxiliary seal. It can be thrown away.

  At the same time, you can add the sauce and seasoning in the cup. The present invention is an instant cup cold noodle that can be made and eaten easily during the hot summer season. And in this invention, when the cold noodles are eaten, the sauce and seasoning which feels cool are put with the dry noodles in the cup, so that they can be used as desired.

Sectional drawing which accommodated the sauce and seasoning which put in the noodle and the small bag in the cup. The top view of the paper lid which blocks up the upper end opening of a cup. Hot water hole provided in a part of the outer periphery of the paper lid.

  FIG. 1 shows a cross section when the dried noodle 2 is accommodated in the cup 1. And the sauce 3 and the seasoning 4 are accommodated in the cup 1 on the dry noodle 2 in a small bag. In the present invention, the dry noodle 2 is not particularly limited, and is made by a manufacturing method suitable for being able to be eaten as cold noodles to the extent that it is a relatively noodle.

  For example, as a method for producing instant noodles, raw materials such as wheat flour and starch are mixed with water and kneaded to make noodles, and the processed raw noodles are put into edible oil heated to around 170 ° C, Moisture contained in raw noodles is dehydrated inside edible oil and dried, and at the same time, the properties of wheat flour, which is an ingredient of instant noodles, and carbohydrates, which are starches, are changed from α (alpha) to β (beta) I can do it.

If the instant ramen made in this way is contained in a cup and sold, the inside of the cup is opened by removing the paper lid 5, the sauce 3 and the seasoning 4 are taken out, and hot water of about 100 ° C. is poured into the cup. After a while, the dried noodles 2 are released and become soft.
In the case of the conventional general dry noodle 2, the waiting time can be solved in 3 minutes to 5 minutes. When the dried noodles 2 are unraveled, the hot water is discarded and fresh cold water is put into the cup 1, and at the same time, the sauce 3 and the seasoning 4 are also added.

  By the way, an auxiliary sheet is adhered to a part of the outer periphery of the paper lid 5 that closes the upper end opening of the cup 1, and if the auxiliary sheet is peeled off, hot water cut-out holes 9, 9,. FIG. 2 is a plan view showing the paper lid 5. A paper lid peeling piece 6 is formed on the outer periphery of the paper lid 5, and the paper lid peeling piece 6 is picked and a part of the paper lid 5 is peeled off from the cup 1. I can do it. Accordingly, a part of the upper end of the cup 1 is opened, and hot water can be poured from the opening. This is the same as conventional instant cup noodles.

  An auxiliary sheet 7 is attached to the paper cover 5 on the side facing the paper cover peeling piece 6, and an auxiliary sheet peeling piece 8 is formed on the auxiliary sheet 7 so as to protrude from the outer periphery. Therefore, the auxiliary sheet 7 can be peeled by picking the auxiliary sheet peeling piece 8. FIG. 3 shows a case where the auxiliary sheet 7 is peeled off, and hot water cut-out holes 9, 9... Provided in the paper cover 5 appear.

The size and shape of the hot water cut-out hole 9 are not particularly limited, and are basically the size and shape in which the undissolved noodles do not flow out with hot water. And cold water is inject | poured into the cup 1 from which hot water was poured out completely.
You can eat this with the sauce and seasonings attached to the cup 1. Here, the sauce and seasoning have a taste suitable for cold noodles.

  By the way, the sauce has a taste that allows you to eat cold noodles, unlike traditional noodles that eat hot noodles. However, the base of the sauce consists of miso taste, soy sauce taste, or salty taste only. In the present invention, yuzu and vinegar are added to this sauce. Furthermore, there are various seasonings such as wasabi, lemon juice and mustard, but these seasonings are not limited.

  The above sauce is miso sauce with yuzu and vinegar, soy sauce sauce with yuzu and vinegar, and salt sauce with yuzu and vinegar is contained in one sachet. On the other hand, wasabi, lemon juice, mustard etc. as seasonings are put in separate sachets so that people who eat cold noodles can choose I have to.

  Here, the weight ratio of miso and dried yuzu, which are the main ingredients of the sauce, is 2% to 10%, the weight ratio of soy sauce and dried yuzu is also 2% to 10%, and the weight ratio of salt and dried yuzu is 100. % To 300%. On the other hand, the weight ratio of miso and vinegar, the main ingredients of sauce, is 2% to 10%, the weight ratio of soy sauce and vinegar is also 2% to 10%, and the weight ratio of salt and vinegar is 100% to 300%. It is said. However, the weight ratio of each component constituting the sauce is not limited.

On the other hand, in addition to the above-mentioned seasoning, various ingredients may be put in a pouch and accommodated in a cup, but the kind of ingredients is free.
On the other hand, in the case of pasta, sauce and seasonings similar to cold noodles can be contained in a cup and eaten as chilled pasta. Pasta is also stored in a cup as dry pasta, softened by putting hot water in the cup, and then the hot water is discarded and cold water is put in the cup. Here, the form of the cup is the same as the case of FIG. 1, FIG. 2 and FIG. The seasonings and ingredients are slightly different from those of cold noodles, but the types are not limited.

1 Cup 2 Dried Noodle 3 Sauce 4 Seasoning 5 Paper Lid 6 Paper Lid Strip 7 Auxiliary Sheet 8 Auxiliary Sheet Strip 9 Hot Water Hole

Claims (3)

In the instant cup cold noodles where the dried noodles are stored in a cup and the dried noodles are thawed with hot water, and then the hot noodles are thrown away and the cold water is put into the cups so that they can be eaten. The cup is closed with a paper lid at the top opening, and a part of the outer periphery of the paper lid is provided with a hot water hole for pouring hot water from the dried noodles and an auxiliary seal is attached to close the hot water hole. In the cup, sauce and seasonings are contained in a small bag together with dry noodles in the cup, and the sauce comprises miso as a main component, and dried yuzu or vinegar is 2% to 10% of the miso. Instant cup cold noodles added at a ratio of%. In the instant cup cold noodles where the dried noodles are stored in a cup and the dried noodles are thawed with hot water, and then the hot noodles are thrown away and the cold water is put into the cups so that they can be eaten. The cup is closed with a paper lid at the top opening, and a part of the outer periphery of the paper lid is provided with a hot water hole for pouring hot water from the dried noodles and an auxiliary seal is attached to close the hot water hole. In the above cup, the sauce and seasonings are contained in a sachet together with the dried noodles in the cup, and the sauce contains soy sauce as a main component, and dried yuzu or vinegar is 2% to 10% of the soy sauce. Instant cup cold noodles added at a ratio of%. In the instant cup cold noodles where the dried noodles are stored in a cup and the dried noodles are thawed with hot water, and then the hot noodles are thrown away and the cold water is put into the cups so that they can be eaten. The cup is closed with a paper lid at the top opening, and a part of the outer periphery of the paper lid is provided with a hot water hole for pouring hot water from the dried noodles and an auxiliary seal is attached to close the hot water hole. In the above cup, the sauce and seasonings are contained in a sachet together with the dried noodles in the cup, and the sauce is mainly composed of salt, and dried yuzu or vinegar is 100% to 300% of the salt. Instant cup cold noodles added at a ratio of%.

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