JP3576814B2

JP3576814B2 - Frozen noodles in a microwave cooking container and a method for producing the same

Info

Publication number: JP3576814B2
Application number: JP16995798A
Authority: JP
Inventors: 直之長島; 広二庄司; 伸一愛甲; 博己白波瀬
Original assignee: Nissin Food Products Co Ltd
Current assignee: Nissin Food Products Co Ltd
Priority date: 1998-06-17
Filing date: 1998-06-17
Publication date: 2004-10-13
Anticipated expiration: 2018-06-17
Also published as: JP2000000071A

Description

【０００１】
【発明の属する技術分野】
本発明は、冷凍麺、特に、容器に収容した状態で電子レンジで加熱調理できる冷凍麺と、その製造方法に関する。
【０００２】
【従来の技術および発明が解決しようとする課題】
近年の電子レンジの普及に伴って、電子レンジで加熱調理するだけで喫食できる容器入り冷凍麺の市場での流通量が増大している。
【０００３】
このような電子レンジでの調理に適した容器入り冷凍麺（以下、単に「電子レンジ調理用冷凍麺」と称する）は、電子レンジが発生するマイクロ波を透過する合成樹脂製容器や紙製容器に、スープ、具材等と一緒に、または、これらを別添として、麺が冷凍・封入されているのが一般的である。しかし、このような電子レンジ調理用冷凍麺の場合、電子レンジ調理時に生じる加熱ムラ、特に、麺の一部に過剰な加熱（過加熱）現象が生じ、部分的に乾燥や焼けを招き、麺を美味しく食せない場合があった。
【０００４】
この点に関して、特開平８−９９１２号に開示された発明では、α化した麺線に、麺重量の８〜１７重量％の水分を付与してこれを凍結し、解凍時の解凍ムラを防止しようとしているが、その効果は十分なものではなかった。なぜなら、電子レンジ調理に見られるこの過加熱の現象（解凍ムラ）は、被加熱食品の端部、とりわけ、被加熱食品が容器の角部において、先端部形状を構成する場合、その周辺部分に起こりやすく、特開平８−９９１２号に開示された発明においては、この問題点を解決するには至っていないからである。
【０００５】
一方で、この問題点を解決するための手段としては、従来より幾つかの方法が提案されている。例えば、特公昭５９−６７８９号、特開平１０−７２０６８号に開示された発明は、過加熱の起こりやすい麺塊部分が接触する容器部分に、アルミ箔等のマイクロ波を反射する素材を貼付して、この部分でのマイクロ波の透過を遮断することによって、過加熱の発生を防ごうとしている。しかしながら、これら方法によると、容器に余分な構造を必要とし、またそのために特別な製造工程を設ける必要があり、製造コストが割高になるなどの問題点があった。加えて、電子レンジでの加熱調理中にアルミ箔等から発生するスパークによって容器が破損したり、場合によっては火災発生につながる等の危険性もあった。
【０００６】
さらに、特公平７−７９６４４号に開示された発明によれば、電子レンジでの加熱調理中に麺塊の一部が過加熱にならないように、凍結したスープからなる氷塊で麺塊の上面部と周縁部を覆い、麺に対する過加熱現象の発生を防止しようとしている。ところが、この方法は、スープに麺が浸っている、いわゆる汁物と呼ばれるタイプのラーメンやうどんに対しては適用できるが、液体スープの少ない焼きそばや、焼きうどん、焼きビーフンあるいはペペロンチーノやたらこスパゲティー等のスパゲティーには適用できない。さらに、麺とスープを冷凍する際、スープと麺を別工程で凍結する必要があるなど、製造工程上の問題が依然として残されている。
【０００７】
【課題を解決するための手段】
本発明は、前述してきた従来技術で認識されていた問題点に鑑みて発明されたものであって、その要旨とするところは、その周縁部に角部が設けられ、かつマイクロ波透過性の素材から形成された容器に、少なくとも該容器の底面をほぼ覆うようにα化済み冷凍麺が充填されてなる電子レンジ調理用容器入り冷凍麺であって、該容器の角部付近にあるα化済み冷凍麺の麺線に、（ａ）麺用のスープ、麺用のソース、またはこれらの希釈液、もしくは（ｂ）塩、醤油、ソース、味噌の少なくとも１つ以上を含む調味溶液、のいずれかよりなる過加熱防止液が添加された電子レンジ調理用容器入り冷凍麺である。また、本発明は、電子レンジ調理用容器入り冷凍麺の製造方法、すなわち、（１）常法によって製造した麺線をα化し、（２） α化した麺線を、その周縁部に角部が設けられ、かつマイクロ波透過性の素材から形成された容器に、少なくとも該容器の底面をほぼ覆うように充填し、（３）麺線が充填された容器周縁部の角部付近にある麺線に、（ａ）麺用のスープ、麺用のソース、またはこれらの希釈液、もしくは（ｂ）塩、醤油、ソース、味噌の少なくとも１つ以上を含む調味溶液のいずれかよりなる過加熱防止液を添加し、および（４）過加熱防止液を添加した麺線を容器ごと凍結させる工程を含む、電子レンジ調理用容器入り冷凍麺の製造方法をも提供する。なお、本発明の冷凍麺は、ラーメンや焼きそば等の中華麺、うどんやそば等の和風麺の他、スパゲティー、ビーフン等、麺類全般に広く適用される。
【０００８】
一般に、電子レンジ調理用容器入りの冷凍麺の場合、その周縁部に角部を有する容器に麺線を充填すると、角部付近に位置する麺線が容器の角部形状に沿うようにして先端部形状を形成する。麺線（被加熱食品）によって形成されたこのような先端部形状部分には、電子レンジから発生するマイクロ波が集中し、その結果、該先端部が過剰に加熱（過加熱）されて、乾燥や焦げを起こすことになる。
【０００９】
これに対して、本発明の冷凍麺によれば、この先端部に過加熱防止液を添加・含浸することで、マイクロ波の集中により生ずる過加熱を抑制することができ、結果として、麺線の乾燥や焦げを防止できる。ただし、過加熱防止液として水を用い、これを本発明に従って麺塊の一部にのみ添加すると、麺に色ムラや味ムラが生じてしまうので、これらの不都合を回避するために、過加熱防止液として、麺用のスープ、麺用のソース、またはこれらの希釈液、もしくは塩、醤油、ソース、味噌の少なくとも１つ以上を含む調味溶液を用いる。
【００１０】
すなわち、本発明の容器入り冷凍麺は、その先端部（角部）に過加熱防止液を添加してなる極めて単純な構造でありながら、電子レンジで加熱調理する際に麺線に生ずる部分的過加熱の現象を効果的に防止し、喫食時に加熱ムラのない（均等に加熱調理された）美味しい麺を提供できる。
【００１１】
本発明は、特にスープの少ないタイプの麺、とりわけ、ソースを絡めて食するタイプの麺に対して有効である。これはすなわち、スープに麺が浸った、いわゆる汁物と呼ばれる、ラーメン、うどん等では、麺が大量のスープで覆われた状態で凍結でき、このような構造では、電子レンジで加熱調理中にスープが溶けて麺を覆い、麺線表面の乾燥や過加熱を起こすことが少ないのに対し、スープの少ないタイプの麺ではこのような構造が採れず、部分的な過加熱を起こしやすいためである。このように、本発明の冷凍麺は、スープの少ないタイプの麺（少なくともスープの量より麺重量が多い麺）に適用する上で、特に有効である。
【００１２】
また、スープの少ない麺にあっては、麺を凍結する前に麺線を着味した着味麺としておくのが望ましい。これはすなわち、麺線を着味せずに、例えば、麺用のスープや麺用のソースを麺の上にかけたものや、これらが麺塊上に添付されているような場合には、スープと麺の温度上昇速度の差によって、麺またはスープのいずれか一方が過加熱になって、均一な加熱が難しいことによる。さらに、予め麺線を着味しておくことで、電子レンジ調理して喫食する際に、麺線が均一に着味されているので味ムラや色ムラが生じず、この観点からしても、麺を凍結する前に麺線を着味しておくのが好ましい。
【００１３】
前述してきた、スープが少なく、予め麺線を着味しておくことが特に有効な麺類としは、具体的には、焼きそば、焼きうどん、焼きビーフン等がある。また、通常は溶液によって着味されるものではないが、スープの少ないタイプのペペロンチーノやたらこスパゲティー等のスパゲティー等にも本発明は有効である。
【００１４】
麺線の着味方法としては、好ましくは、α化した麺線を着味液、すなわち、（ａ）麺用のスープまたは麺用のソース、あるいは（ｂ）塩、醤油、ソース、味噌のいずれか１つ以上を含む溶液に浸漬するか、またはこれら着味液を麺線に噴霧して麺線を着味する工程を、麺線をα化する工程の後にさらに導入する。
【００１５】
本発明で用いられる、過加熱防止液は、前述した着味液の希釈液を用いれば、例えば、水を用いた場合と比較して、麺線の部分的な退色や麺の味ムラが抑えることができるので好ましい。好ましくは、使用した着味液を水で５〜２０倍に希釈した希釈液を、過加熱防止液として用いる。なお、過加熱防止液の添加量としては、麺重量の５〜１５重量％の量とすることがより好ましい。これは、過加熱防止液の添加量が５重量％より少なくなると麺の乾燥や焼けが起こり、また、その添加量が１５重量％を超えると麺にべたつきが生じることによる。
【００１６】
さらに、好ましくは、過加熱防止液を予め凍結させて氷状で用いる。これはすなわち、氷状の過加熱防止液を麺塊上に添加すると、麺塊の角部周辺部以外への過加熱防止液の流亡が防止できることによる。
【００１７】
【発明の実施の態様】
本発明に用いられる冷凍麺を構成する麺線としては、常法によって製麺された麺線をα化して得られた麺線を用いる。すなわち、「常法」とは、小麦粉、米粉等の穀粉や澱粉に、必要に応じて、かんすいや食塩、麺質改良剤等の副原料を添加し、これらに水を加えて混練して混練物を得、この混練物を圧延して麺帯とした後に切り出すか、もしくは混練物を押し出して麺線とし、そして、得られた麺線を茹でまたは蒸してα化するといった、一連の工程を含む方法である。製麺後一旦乾燥させた、例えば、乾麺や即席麺のうどん、スパゲティー、中華麺、ビーフン等を茹で戻して、あるいは蒸して使用することもできる。
【００１８】
本発明の場合、麺線のα化の方法としては、茹で、蒸し、またはこれらの組み合わせが可能である。しかし、茹での場合は、麺線表面に水が多く付着して容器内の水分調整が難しいことがあり、また、後工程で麺の着味を行う場合には、着味液の麺への乗り（付着・浸透）が悪くなることが懸念されるので、蒸しによって麺線をα化するのが好ましい。特に、蒸しによるα化は、量産化を目的とした製造工程ラインの連続化が容易である等、製造工程の省力化が図れる上でも有利である。なお、茹でてα化した場合は、麺線を簡単に水切りしておくのが好ましい。
【００１９】
次に、α化した麺線の容器への充填に先行して、麺を着味液で着味しておくのが好ましい。すなわち、これは、麺を着味せずに、例えば、ソースを麺の上にかけたり、容器内の麺塊上にソースを添付したような場合には、ソースと麺の温度上昇速度の差によって、麺またはソースのいずれか一方が過加熱になって、均一な加熱が難しくなることによる。また、麺線を凍結する前に予めこれを着味しておくことで、電子レンジで調理した後、喫食する際に、麺線が均一に着味されているので、味ムラ、色ムラなどが生じないなど、これらの点からしても麺線を凍結する前に予めこれを着味しておくことが好ましい。
【００２０】
麺線の着味方法は、麺線を着味液に浸漬するか、着味液を麺線上から噴霧する方法が最も簡単な方法であり、また麺線を均一に着味する上で好ましい。本明細書で使用する「着味液」の語は、（ａ）麺用のスープ、または麺用のソース、もしくは（ｂ）塩、醤油、ソース、味噌のいずれか１つ以上を含む溶液を指す。すなわち、麺用のスープ、麺用のソースとしては、焼きそば用ソース、焼きうどん用醤油、ラーメンスープ、うどん用だし、そばつゆ、スパゲティー用のトマトソースやホワイトソース、クリームソース、カレーソース等があり、いずれも使用可能である。また、スープやシーズニングを別添とし、これによって味を整えるタイプでは、例えば、塩、醤油、ソース、味噌等を含む溶液によって、麺線を着味することもできる。なお、着味液で着味する以外に、炒めるなどの調理によって着味することも可能である。
【００２１】
次に、α化した麺線をそのまま、または、着味済みの麺線として容器に充填する。容器に充填される麺線は、事前に凍結させたものでも、または凍結していないものでも、いずれでもよい。凍結した麺線を充填する場合、容器とほぼ同形の底面形状を有するリテーナ等に麺線を入れて成形し、これを凍結させたものを、容器形状にほぼ合致させるようにして移し替える。一方、凍結させていない麺線を容器に充填する場合、凍結していない麺線をそのまま容器に移して後、容器内でこれを凍結させても良い。いずれにしても、例えば、図１に例示したように、容器１内に充填された（凍結済／未凍結の）α化済み麺線２は、容器上面から見て、少なくとも容器１底面のほぼ全面を覆うように充填する。そして、製品形態に応じて、任意に適宜の具材３等を麺線２上に置く。なお、これら具材３は、小袋等に封入して麺塊上に添付しておくこともできる。
【００２２】
容器への麺の充填量は、前述したように容器上面から見て、少なくとも容器底面のほぼ全面を覆うように麺線が充填されておればよく、従って、容器内に形成された麺塊の厚みについては任意の厚みとすることができる。例えば、容器の中心部付近はマイクロ波の影響が小さく、加熱されにくいので、容器内に形成された麺塊の中心部より周辺部の麺量を多くし、麺塊の中央断面形状を凹状とすることもできる。
【００２３】
麺線を充填する容器は、マイクロ波透過性の容器であれば良く、紙製、合成樹脂製等の容器が利用できる。本発明の容器は、これら素材によって形成され、かつその周縁部に角部を有する容器である。すなわち、容器断面（平面視）が四角形、六角形等の多角形の容器、あるいは涙型、星形等の角部を有する容器が利用される。マイクロ波を通さない素材を全面に積層あるいはコーティングしない限り、容器の厚みやその側壁面の積層構造等は任意に選択できる。なお、加熱効果が小さくなる容器の中心部付近の加熱効果を改善するために、容器底部形状（中央断面視）を凸状とすることもできる。
【００２４】
容器内に麺線を充填した後、例えば、図２に例示したように、容器１周縁部の角部付近に位置する麺線２の端部（先端部分）に過加熱防止液４を添加・含浸させる。過加熱防止液は、液状あるいは氷状のいずれの態様でも適用可能である。
【００２５】
過加熱防止液を予め凍結させて氷状（氷塊）にすると、液状で用いる場合と比較して、過加熱防止液が容器周縁部の角部付近から流出しない等の利点がある。
【００２６】
本明細書で使用する「過加熱防止液」の語は、前出の着味液またはその希釈液、着味液と異なる組成の麺用のスープ、麺用のソース、またはこれらの希釈液、もしくは、塩、醤油、ソース、味噌のいずれか１つ以上を含む溶液も包含する。水を過加熱防止液として用いた場合は、添加箇所の麺線が退色したり、味が薄まったりして、色ムラ、味ムラが生じることがあるので、醤油やソースを含む水溶液を用いるのが好ましく、塩分濃度としては、０．１〜２％、好ましくは、０．３〜１％程度がよい。特に、製造工程上に着味工程を採用する場合、着味液の水希釈液、好ましくは水で５〜２０倍程度に薄めた着味液を過加熱防止液として用いるのが好ましい。
【００２７】
過加熱防止液の添加量は、製品の種類・タイプや、容器の形状によっても異なるが、充填したα化済麺線重量の、好ましくは、５〜１５重量％、より好ましくは、７．５〜１０重量％（各角部合計量）の量を添加する。過加熱防止液の添加方法としては、容器周縁部の角部付近、しかもできるだけ当該角部に近い位置にある麺線に過加熱防止液を添加・含浸するか、あるいは麺線に過加熱防止液が付くように容器の縁から添加する。
【００２８】
過加熱防止液を添加した後、麺塊上に具材、濃縮ソース、スープ、調味料等を商品形態に合わせて任意に添加する。これらは、容器に麺線を充填する前に容器内に添加してもかまわないが、美観上、容器内に形成された麺塊の上に添加するのが好ましい。具材としては、野菜、肉類、海鮮類、青のり等が適用可能である。また、濃縮ソースやスープとしては、着味液に関して説明した前出の麺用スープ、ソース以外に、ケチャップ、クリーム、マヨネーズ等も適用可能である。なお、これらは、未凍結の麺線に添加して麺線と一緒に凍結させても、麺線を凍結した後に、容器内の麺塊上に添加することもできる。
【００２９】
次いで、このようにして得られた容器入り麺を、容器ごと凍結処理する。凍結処理は、麺塊、過加熱防止液、スープ等がこの時点で既に凍結されている場合には、保存のための凍結処理を行うだけでよいが、麺塊、過加熱防止液、スープ等のいずれかが未凍結の場合は、できるだけ急速な凍結処理を行うのが望ましく、例えば、容器に蓋をしない状態で、−４０℃で３０分等の凍結条件で凍結処理を行う。
【００３０】
なお、閉蓋せずに凍結処理することで、凍結処理ははるかに迅速に完了する。
【００３１】
そして、容器に蓋または外包装を施して商品として供するが、必ずしも凍結処理後に蓋をする必要はない。冷凍効率は落ちるが、前述の凍結処理工程の前に容器に蓋や包装を施して、その後、凍結処理を行うこともできる。外包装や蓋をする時点で、例えば、袋入りのソースやスープ、スパイス等を容器内や外包材内に別添することもできる。
【００３２】
本発明で得られた電子レンジ調理用の冷凍麺は、凍結状態で流通し、喫食時には容器ごと、開蓋をせずに、もしくは蓋の一部を開けて、あるいは開蓋して、電子レンジで加熱調理し、そして、喫食する。蓋をしたまま加熱するか、蓋のごく一部に蒸気孔を開けた程度で電子レンジ調理すれば、加熱効率がより良くなるとともに、内容物（食品）の乾燥等を回避できる利点がある。
【００３３】
以下に、本発明をその実施例に沿って説明するが、この実施例の開示に基づいて本発明が限定的に解釈されるべきでないことは勿論である。
【００３４】
【実施例】
実施例１：焼きそば
小麦粉９００ｇ、澱粉１００ｇに対し、かんすい５ｇと食塩１５ｇを溶かした水３７０ｍｌを加えて混練し、麺生地を作成した。この麺生地を麺帯機を用いて圧延し、最終麺帯厚１．４ｍｍとし、これを丸刃２０番で切り出して麺線を得た。麺線に熱水シャワーを施しながら７分間蒸してα化した後、食塩濃度６％に調整した焼きそばソース（着味液）に１０秒間浸漬し、１食分ずつ麺線をカットした。カットした麺重量は約２００ｇであった。カットした麺線群を、底面１５０ｍｍ×１１５ｍｍ、上面１６０ｍｍ×１２５ｍｍ（フランジ部を除く）、深さ３８ｍｍの上面視長方形の内面ポリプロピレン積層紙製容器に隙間が生じないように、かつ上面にできるだけ凸凹が生じないように麺線を充填して容器入りの麺を得た。麺線を容器内に充填してできた麺塊の厚みは約２０ｍｍであった。
【００３５】
前述の着味液を１０倍に希釈した液を過加熱防止液として、これを容器入り麺の容器周縁部の角部付近の容器内側に均等に添加した。過加熱防止液を添加した後、−４０℃の雰囲気下で急速凍結し、蓋をヒートシールして、電子レンジ調理用容器入り冷凍麺とした。
【００３６】
これを−１８℃で凍結保存し、電子レンジ５００Ｗで、各サンプルの出来上がりに最も適当と思われる加熱時間（単位重量当たりほぼ同じ程度の加熱条件になるような加熱時間）を設定して、蓋をしたまま加熱し、蓋をはがして喫食した。
【００３７】
本実施例において、過加熱防止液の添加量（４角合計量）を５〜３０ｇまで５ｇ単位で変更したものと、対照として過加熱防止液を加えないものを作成して比較した。電子レンジの加熱時間は、過加熱防止液を加えないもので約４分３０秒、過加熱防止液（３０ｇ）を加えたもので５分１０秒であった。出来上がった各焼きそばを、５人のパネラーが試食して評価した。その結果を、以下の表１にまとめた。
【００３８】
【表１】

【００３９】
表１の結果から明らかなように、過加熱防止液を添加したサンプルにおいて良好な食味が認められており、過加熱防止液の添加量としては、麺重量の５〜１５重量％程度が適切であることが判明した。
【００４０】
実施例２：焼きそば
実施例１の方法において、過加熱防止液を液体で添加せず、凍結させて氷塊として添加した以外は、実施例１と全く同様にサンプルを作成した。その結果、前出の表１に記載のものと全く同じ評価結果が得られ、過加熱防止液の添加方法が液体、氷状のいずれでも実用性があることが確かめられた。
【００４１】
実施例３：焼きそば
実施例１の方法において、過加熱防止液の好ましい濃度について検討するため、着味液を水で、５倍、１０倍、２０倍に希釈して得た希釈液と、希釈しないもの（着味液原液）を過加熱防止液とし、さらに対照として水を過加熱防止液としたものについて比較した。その結果を、以下の表２に示した。なお、過加熱防止液の添加量は４角合計量で２０ｇ（麺重量の１０重量％）、加熱時間は４分５０秒であった。
【００４２】
【表２】

【００４３】
表２の結果から、着味液の５倍〜２０倍の希釈液が、一般的に好ましいことが判明した。しかし、この結果は、着味液の濃さによっても左右されるものであり、着味液が薄い場合には、着味液の原液でも使用可能と考えられる。
【００４４】
実施例４：焼きそば
小麦粉９００ｇ、澱粉１００ｇに対し、かんすい５ｇと食塩１５ｇを溶かした水３７０ｍｌを加えて混練し、麺生地を作成した。この麺生地を麺帯機を用いて圧延し、最終麺帯厚１．４ｍｍとし、これを丸刃２０番で切り出して麺線を得た。麺線に熱水シャワーを施しながら７分間蒸してα化した後、食塩濃度６％に調整した焼きそばソースの着味液に１０秒間浸漬し、１食分ずつ麺線をカットした。カットした麺重量は、約２００ｇであった。カットした麺線群を、底面１５０ｍｍ×１１５ｍｍ、上面１６０ｍｍ×１２５ｍｍ（フランジ部を除く）、深さ３８ｍｍの上面視長方形の内面ポリプロピレン積層紙製容器に、隙間が生じないように、かつ上面にできるだけ凸凹が生じないように充填した。
【００４５】
麺線を容器に充填して形成された麺塊の厚みは約２０ｍｍであった。
【００４６】
前述の着味液を水で１０倍に希釈した液を過加熱防止液とし、これを容器周縁部の各角部付近容器内側に均等に計２０ｍｌ添加した。次いで、やきそばソースとマヨネーズを混合して得た仕上げソース１２ｇとラードを主成分とする調味オイル３ｇ、さらに、炒めたキャベツ、人参、豚肉の合計３５ｇを麺塊上に添加し、青のり０．１ｇをふりかけた。そして、−４０℃の雰囲気下で急速凍結し、４０分後に蓋をヒートシールして−１８℃で凍結保存し、本発明の電子レンジ調理用容器入り冷凍焼きソバとした。
【００４７】
本製品を、電子レンジ５００Ｗで、５分３０秒間加熱した後、蓋をはがして喫食したところ、美味しい焼きそばであった。
【００４８】
実施例５：焼きうどん
小麦粉８００ｇ、澱粉２００ｇに対し、食塩４０ｇを溶かした水４００ｍｌを加えて混練し、麺生地を作成した。この麺生地を麺帯機を用いて圧延し、最終麺帯厚２．０ｍｍとし、これを角刃１０番で切り出して麺線を得た。麺線に熱水シャワーを施しながら７分間蒸してα化した後、食塩濃度７％に調整した焼きうどんソースの着味液に１０秒間浸漬し、１食分ずつ麺線をカットした。カットした麺重量は、２２０ｇであった。カットした麺線群を、底面１５０ｍｍ×１１５ｍｍ、上面１６０ｍｍ×１２５ｍｍ（フランジ部を除く）、深さ３８ｍｍの上面視長方形の内面ポリプロピレン積層紙製容器に、隙間が生じないように、かつ上面にできるだけ凸凹が生じないように充填した。麺線を容器に充填して形成された麺塊の厚みは約２０ｍｍであった。
【００４９】
前述の着味液を水で１０倍に希釈した液を過加熱防止液とし、これを容器周縁部の各角部付近容器内側に均等に計３０ｍｌ添加した。次いで、オイル３ｇを麺塊の上面から噴霧し、そして、炒めたキャベツ、人参の合計３０ｇを麺塊上に添加し、さらに、ウースターソースと醤油を混合して得た仕上げソース１２ｇを麺塊上に添加し、最後に、鰹の削り節１．５ｇをふりかけた。そして、−４０℃の雰囲気下で急速凍結し、４０分後に蓋をヒートシールして−１８℃で凍結保存し、本発明の電子レンジ調理用容器入り冷凍焼きうどんとした。
【００５０】
本製品を、電子レンジ５００Ｗで、５分３０秒間加熱した後、蓋をはがして喫食したところ、美味しい焼きうどんであった。
【００５１】
【発明の効果】
このように、本発明の電子レンジ調理用容器入り冷凍麺によれば、電子レンジ加熱調理時に発生する麺線の部分的な乾燥や焼けが解消されるので、従来品に比べて食味、食感のよい麺が得られる。また、本発明の容器入り冷凍麺は、前述の電子レンジ加熱調理時に発生する過加熱に対して、極めて単純な構造で対応できるものであるから、製造装置、製造工程も簡単で、商品を安価に提供することができる。
【００５２】
特に、製品形態が、スープ量の少ない麺の場合、添加するスープの量が少ないため、凍結時に麺の周りをスープで覆うような構造とすることができず、従って、電子レンジでの加熱調理時に過加熱の現象が起こりやすかったが、これらの問題も本発明によって解決できる。また、麺を凍結前に着味しておくことで、容器内にスープを別添した場合に起こる、スープと麺の加熱速度の差による部分的過加熱の問題点が解消されるだけでなく、ソースやスープを麺に均一に絡めることができ、喫食時に味ムラ、色ムラ等を生じない。焼きそば、焼きうどん、焼きビーフン等において、このような効果は特に顕著に発現される。
【００５３】
また、本発明の製造方法によれば、これら諸効果を奏する電子レンジ調理用容器付き冷凍麺が容易に製造できる。特に、過加熱防止液の量を、麺重量の５〜１５重量％とすることで、好ましい食味、食感を呈し、見映えの良い冷凍麺が得られる。
【００５４】
さらに、麺線を凍結する前に麺線を着味する場合、その着味液を希釈したもの（希釈液）を過加熱防止液として用いることで、水を過加熱防止液として用いた場合よりも、麺の退色や味の低下が有意に抑制できるなどの効果も奏するのである。
【図面の簡単な説明】
【図１】本発明の電子レンジ調理用容器入り冷凍麺の一実施例を示す一部を切り欠いた斜視図である。
【図２】図１のＡ−Ａ断面図である。
【符号の説明】
１……容器
２……麺線（麺塊）
３……具材
４……過加熱防止液[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to frozen noodles, particularly to frozen noodles that can be heated and cooked in a microwave while being contained in a container, and a method for producing the same.
[0002]
2. Description of the Related Art
With the spread of microwave ovens in recent years, the amount of frozen noodles in containers that can be eaten simply by heating and cooking in microwave ovens is increasing in the market.
[0003]
Such frozen noodles in a container suitable for cooking in a microwave (hereinafter simply referred to as “frozen noodles for microwave cooking”) are a synthetic resin container or a paper container that transmits microwaves generated by a microwave. Generally, noodles are frozen and enclosed together with soups, ingredients and the like, or separately. However, in the case of such frozen noodles for microwave cooking, uneven heating caused during microwave cooking, in particular, excessive heating (overheating) occurs in a part of the noodles, resulting in partial drying and burning, resulting in noodles. Was not delicious.
[0004]
In this regard, in the invention disclosed in Japanese Patent Application Laid-Open No. 8-9912, 8 to 17% by weight of the weight of the noodles is applied to the pregelatinized noodle strings to freeze the noodles and prevent uneven thawing during thawing. I was trying, but the effect was not enough. This is because the phenomenon of overheating (thaw unevenness) observed in microwave cooking is caused in the end portion of the food to be heated, especially in the corner portion of the container when the food to be heated forms a tip shape. This is because it is likely to occur, and the invention disclosed in Japanese Patent Application Laid-Open No. 8-9912 has not solved this problem.
[0005]
On the other hand, as means for solving this problem, several methods have been conventionally proposed. For example, the invention disclosed in Japanese Patent Publication No. 59-6789 and Japanese Patent Application Laid-Open No. Hei 10-72068 discloses a method of pasting a microwave-reflective material such as aluminum foil to a container portion in contact with a noodle mass portion where overheating is likely to occur. By blocking the transmission of microwaves in this portion, it is attempted to prevent the occurrence of overheating. However, according to these methods, there is a problem that an extra structure is required for the container, and a special manufacturing process needs to be provided for that, resulting in an increase in manufacturing cost. In addition, there is a danger that the container may be damaged by sparks generated from aluminum foil or the like during cooking in a microwave oven, and in some cases, a fire may occur.
[0006]
Furthermore, according to the invention disclosed in Japanese Patent Publication No. 7-79644, an upper portion of the noodle block made of frozen soup is used so that a portion of the noodle block does not become overheated during heating in a microwave oven. To prevent overheating of the noodles. However, this method can be applied to ramen and udon noodles in which soup is soaked with soup, but spaghetti such as fried noodles with little liquid soup, fried udon, baked rice noodles, or peperoncino or tarako spaghetti. Not applicable to Furthermore, when freezing noodles and soup, there is still a problem in the manufacturing process, such as the necessity of freezing the soup and noodles in separate steps.
[0007]
[Means for Solving the Problems]
The present invention has been made in view of the above-mentioned problems that have been recognized in the prior art, and the gist of the present invention is that a corner portion is provided at a peripheral portion thereof, and that microwave transmission is achieved. A frozen noodle in a microwave cooking container in which a container formed of a raw material is filled with a pre-gelatinized frozen noodle so as to substantially cover at least a bottom surface of the container, wherein the pre-gelatinized noodle is located near a corner of the container. (A) a noodle soup, a noodle sauce, or a diluent thereof, or (b) a seasoning solution containing at least one of salt, soy sauce, sauce, and miso It is a frozen noodle in a microwave cooking container to which the overheating preventing liquid is added. The present invention also provides a method for producing frozen noodles in a container for microwave cooking, that is, (1) pre-gelatinizing noodle strings produced by a conventional method, and (2) converting the pre-gelatinized noodle strings into a corner at the periphery thereof. And filled in a container formed of a microwave-permeable material so as to substantially cover at least the bottom surface of the container. (3) Noodles near the corner of the container peripheral edge filled with the noodle strings Overheating prevention consisting of (a) noodle soup, noodle sauce, or a diluent thereof or (b) a seasoning solution containing at least one of salt, soy sauce, sauce, and miso The present invention also provides a method for producing frozen noodles in a microwave cooking container, comprising a step of adding the liquid and (4) freezing the noodle strings to which the overheating preventing liquid has been added together with the container. The frozen noodles of the present invention are widely applied to noodles such as Chinese noodles such as ramen and yakisoba, Japanese noodles such as udon and soba, spaghetti, rice noodles and the like.
[0008]
In general, in the case of frozen noodles in a microwave cooking container, when the noodle strings are filled in a container having a corner at the periphery thereof, the noodle strings located near the corners are formed along the corner shape of the container so that the tip ends. Form a part shape. Microwaves generated from a microwave oven concentrate on such a tip-shaped portion formed by the noodle strings (food to be heated), and as a result, the tip is excessively heated (overheated) and dried. It will cause burns.
[0009]
In contrast, according to the frozen noodle of the present invention, by adding and impregnating the overheating preventing liquid to the tip, overheating caused by the concentration of microwaves can be suppressed, and as a result, the noodle strings Drying and burning can be prevented. However, if water is used as an overheating preventing liquid and if it is added to only a part of the noodle mass according to the present invention, unevenness in color and taste will occur in the noodles, so that in order to avoid these inconveniences, overheating is performed. As the preventive liquid, a soup for noodles, a sauce for noodles, or a diluent thereof, or a seasoning solution containing at least one of salt, soy sauce, sauce, and miso is used.
[0010]
In other words, the frozen noodles in the container of the present invention have a very simple structure in which an overheating preventing liquid is added to the tip (corner) thereof, but the noodle strings are partially formed when cooked in a microwave oven. It is possible to effectively prevent the phenomenon of overheating and provide delicious noodles that are not unevenly heated during cooking (cooked uniformly).
[0011]
INDUSTRIAL APPLICABILITY The present invention is particularly effective for noodles with a small amount of soup, particularly noodles of a type that involves eating sauce. This means that noodles soaked in soup, so-called soup, ramen, udon, etc., can be frozen in a state where the noodles are covered with a large amount of soup. This is because while melting and covering the noodles, drying and overheating of the noodle string surface are unlikely to occur, noodles of less soup type do not have such a structure and tend to cause partial overheating. . As described above, the frozen noodle of the present invention is particularly effective when applied to noodles of a type having a small amount of soup (noodles having a weight greater than the amount of the soup).
[0012]
In addition, in the case of noodles having a small amount of soup, it is desirable to make the noodles into a flavored noodle before the noodles are frozen. This means that, without flavoring the noodle strings, for example, a noodle soup or a noodle sauce put on top of the noodles, or when these are attached to the noodle mass, the soup This is because one of the noodles and the soup is overheated due to the difference in temperature rising speed between the noodles and the noodles, and it is difficult to uniformly heat the soups. Furthermore, by flavoring the noodle strings in advance, when eating by microwave cooking, the noodle strings are uniformly seasoned, so that taste unevenness and color unevenness do not occur, even from this viewpoint. It is preferable to season the noodle strings before freezing the noodles.
[0013]
Specific examples of the noodles that have a small amount of soup and are particularly effective to taste the noodle strings in advance include fried noodles, fried udon, and baked rice noodles. The present invention is also effective for spaghetti such as peperoncino and tarako spaghetti with less soup, although it is not usually flavored with a solution.
[0014]
As a method for flavoring the noodle strings, preferably, the gelatinized noodle strings are flavored with a flavoring liquid, that is, (a) noodle soup or noodle sauce, or (b) salt, soy sauce, sauce, or miso. A step of immersing in a solution containing at least one or spraying these flavoring liquids on the noodle strings to taste the noodle strings is further introduced after the step of gelatinizing the noodle strings.
[0015]
The overheating prevention liquid used in the present invention, if a diluent of the above-described flavoring liquid is used, for example, compared to the case of using water, partial fading of noodle strings and unevenness of taste of noodles are suppressed. It is preferable because it can be used. Preferably, a diluent obtained by diluting the used flavoring liquid with water 5 to 20 times is used as the overheating preventing liquid. In addition, it is more preferable that the added amount of the overheating preventing liquid is 5 to 15% by weight based on the weight of the noodles. This is because if the amount of the overheating preventing liquid is less than 5% by weight, drying or burning of the noodles occurs, and if the amount exceeds 15% by weight, the noodles become sticky.
[0016]
Further, preferably, the overheating preventing liquid is frozen in advance and used in an ice state. That is, when the ice-like overheating prevention liquid is added to the noodle mass, it is possible to prevent the overheating prevention solution from flowing to portions other than the periphery of the corners of the noodle mass.
[0017]
DESCRIPTION OF THE PREFERRED EMBODIMENTS
As a noodle string constituting the frozen noodle used in the present invention, a noodle string obtained by converting a noodle string manufactured by a conventional method into α is used. That is, the "ordinary method" means that flour, rice flour and other flour and starch are added, if necessary, with auxiliary materials such as kansui, salt, and noodle quality improver, and water is added to these and kneaded. The kneaded material is rolled into a noodle band and then cut out, or the kneaded material is extruded into a noodle string, and then the obtained noodle string is boiled or steamed into a series of steps such as gelatinization. It is a method that includes. For example, dried noodles, instant noodles udon, spaghetti, Chinese noodles, rice noodles, etc., which have been dried once after making the noodles, can be used after being boiled back or steamed.
[0018]
In the case of the present invention, as a method for pregelatinizing the noodle strings, boiling, steaming, or a combination thereof is possible. However, in the case of boiling, a large amount of water adheres to the surface of the noodle strings, and it may be difficult to adjust the water content in the container. Since there is a concern that riding (adhesion / penetration) may deteriorate, it is preferable to gelatinize the noodle strings by steaming. In particular, α-formation by steaming is advantageous in that labor can be saved in the production process, for example, the production process line for mass production can be easily continuous. In addition, when boiled and gelatinized, it is preferable to easily drain the noodle strings.
[0019]
Next, it is preferable to season the noodles with a seasoning liquid prior to filling the pre-gelatinized noodle strings into the container. That is, this is, without flavoring the noodles, for example, when the sauce is placed on the noodles, or when the sauce is attached to the noodle mass in the container, due to the difference in temperature rise rate between the sauce and the noodles , Noodles or sauces are overheated, making uniform heating difficult. In addition, by pre-sealing the noodle strings before freezing, after cooking in a microwave oven, when eating, the noodle strings are uniformly seasoned, so taste unevenness, color unevenness, etc. Even from these points, it is preferable to taste the noodle strings in advance before freezing them.
[0020]
The simplest method of flavoring the noodle strings is to immerse the noodle strings in the flavoring liquid or to spray the flavoring liquid from above the noodle strings, and it is preferable to uniformly flavor the noodle strings. As used herein, the term "tasting liquid" refers to (a) a soup for noodles or a sauce for noodles, or (b) a solution containing at least one of salt, soy sauce, sauce, and miso. Point. That is, soup for noodles, sauce for noodles, sauce for fried noodles, soy sauce for fried udon, ramen soup, soup for udon, soba soup, tomato sauce and white sauce for spaghetti, cream sauce, curry sauce, etc. Can also be used. In a type in which soup and seasoning are separately added and the taste is adjusted thereby, for example, the noodle strings can be seasoned with a solution containing salt, soy sauce, sauce, miso, and the like. In addition to the seasoning with the seasoning liquid, it is also possible to season by cooking such as frying.
[0021]
Next, the gelatinized noodle strings are filled in a container as they are or as flavored noodle strings. The noodle strings filled in the container may be either frozen in advance or non-frozen. When filling the frozen noodle strings, the noodle strings are put into a retainer or the like having a bottom shape substantially the same as that of the container, molded, and the frozen noodle strings are transferred so as to substantially match the shape of the container. On the other hand, when filling a container with unfrozen noodle strings, the unfrozen noodle strings may be directly transferred to the container and then frozen in the container. In any case, for example, as illustrated in FIG. 1, the pre-gelatinized noodle string 2 (frozen / unfrozen) filled in the container 1 is at least substantially at the bottom of the container 1 when viewed from the upper surface of the container 1. Fill so as to cover the entire surface. Then, depending on the form of the product, an appropriate ingredient 3 or the like is optionally placed on the noodle strings 2. In addition, these ingredients 3 can be enclosed in a small bag or the like and attached to the noodle mass.
[0022]
The filling amount of the noodles in the container may be such that the noodle strings are filled so as to cover at least substantially the entire bottom surface of the container, as viewed from the upper surface of the container as described above. The thickness can be any thickness. For example, the vicinity of the center of the container is less affected by microwaves and is less likely to be heated, so the amount of noodles in the periphery is larger than the center of the noodle mass formed in the container, and the central cross-sectional shape of the noodle mass is concave. You can also.
[0023]
The container for filling the noodle strings may be a microwave-permeable container, and a container made of paper, synthetic resin, or the like can be used. The container of the present invention is a container formed of these materials and having a corner at the periphery. That is, a container having a polygonal shape such as a square or hexagonal container cross section (in plan view) or a container having a corner portion such as a tear shape or a star shape is used. As long as a material that does not transmit microwaves is laminated or coated on the entire surface, the thickness of the container and the laminated structure of the side wall surface thereof can be arbitrarily selected. In addition, in order to improve the heating effect near the center of the container in which the heating effect is reduced, the shape of the container bottom portion (when viewed from the center in section) can be made convex.
[0024]
After filling the noodle strings in the container, for example, as illustrated in FIG. 2, the overheating prevention liquid 4 is added to the end (tip portion) of the noodle strings 2 located near the corner of the peripheral edge of the container 1. Impregnate. The overheating preventing liquid can be applied in any form of liquid or ice.
[0025]
When the overheating prevention liquid is frozen in advance to make it ice-like (ice mass), there is an advantage that the overheating prevention liquid does not flow out from the vicinity of the corner of the container peripheral portion, as compared with the case of using the liquid.
[0026]
As used herein, the term "overheating prevention liquid" refers to the above-mentioned flavoring liquid or a diluent thereof, a soup for noodles having a composition different from the flavoring liquid, a sauce for noodles, or a diluent thereof, Alternatively, a solution containing at least one of salt, soy sauce, sauce, and miso is also included. When water is used as the overheating preventing liquid, the noodle strings at the addition location may be discolored or the taste may be weakened, causing color unevenness and taste unevenness.Therefore, use an aqueous solution containing soy sauce or sauce. The salt concentration is preferably 0.1 to 2%, and more preferably about 0.3 to 1%. In particular, when a flavoring step is employed in the production process, it is preferable to use a water dilution of the flavoring liquid, preferably a flavoring liquid diluted to about 5 to 20 times with water, as an overheating prevention liquid.
[0027]
The amount of the overheating preventing liquid to be added varies depending on the type and type of the product and the shape of the container, but is preferably 5 to 15% by weight, more preferably 7.5% by weight of the filled gelatinized noodle string. An amount of -10% by weight (total amount of each corner) is added. As a method of adding the overheating preventing liquid, the overheating preventing liquid is added to and impregnated in the noodle strings near the corners of the container peripheral part, and as close to the corners as possible, or the noodle strings are overheated. Add from the rim of the container so that
[0028]
After adding the overheating preventing liquid, ingredients, concentrated sauces, soups, seasonings and the like are optionally added to the noodle mass according to the product form. These may be added to the container before filling the container with the noodle strings, but it is preferable to add the noodle strings to the noodle mass formed in the container for aesthetic reasons. As the ingredients, vegetables, meats, seafood, blue seaweed and the like can be applied. As the concentrated sauce or soup, ketchup, cream, mayonnaise, or the like can be applied in addition to the above-mentioned soup for noodles and sauce described for the flavoring liquid. In addition, even if these are added to the unfrozen noodle strings and frozen together with the noodle strings, they can be added to the noodle mass in the container after the noodle strings are frozen.
[0029]
Next, the noodles in a container thus obtained are frozen together with the container. In the freezing process, if the noodle mass, the overheating prevention liquid, the soup, etc. are already frozen at this time, only the freezing process for preservation may be performed, but the noodle mass, the overheating prevention solution, the soup, etc. If any of the above is not frozen, it is desirable to perform the freezing treatment as quickly as possible. For example, the freezing treatment is performed at −40 ° C. for 30 minutes without covering the container.
[0030]
The freezing process is completed much more quickly by performing the freezing process without closing the lid.
[0031]
Then, the container is provided with a lid or an outer package and provided as a product, but it is not always necessary to cover the container after the freezing treatment. Although the freezing efficiency is reduced, the container may be covered or wrapped before the above-mentioned freezing process, and then the freezing process may be performed. At the time of outer packaging or lidding, for example, a sauce, soup, spice, or the like in a bag can be separately added to the inside of the container or the outer wrapping material.
[0032]
The frozen noodles for microwave cooking obtained in the present invention are distributed in a frozen state, and when eating, the whole container, without opening the lid, or partially opening the lid, or opening the microwave, And cook. Heating with the lid open or microwave cooking with only a small portion of the lid having a steam hole has the advantage of improving heating efficiency and avoiding drying of the contents (food).
[0033]
Hereinafter, the present invention will be described with reference to examples. However, it is needless to say that the present invention should not be construed as being limited based on the disclosure of the examples.
[0034]
【Example】
Example 1: Yakisoba
To 900 g of flour and 100 g of starch, 370 ml of water in which 5 g of kansui and 15 g of sodium chloride were dissolved was added and kneaded to prepare a noodle dough. This noodle dough was rolled using a noodle band machine to a final noodle band thickness of 1.4 mm, which was cut out with a round blade No. 20 to obtain a noodle string. After being steamed for 7 minutes while being subjected to a hot water shower, the noodle strings were gelatinized and then immersed in a fried noodle sauce (seasoning liquid) adjusted to a salt concentration of 6% for 10 seconds, and the noodle strings were cut by one serving. The weight of the cut noodles was about 200 g. The cut noodle strings are placed in a rectangular inner surface polypropylene laminated paper container having a bottom surface of 150 mm × 115 mm, a top surface of 160 mm × 125 mm (excluding the flange portion) and a depth of 38 mm and having a depth of 38 mm. The noodle strings were filled so as not to cause the occurrence of noodles in a container. The thickness of the noodle mass formed by filling the noodle strings in the container was about 20 mm.
[0035]
A solution obtained by diluting the above-mentioned flavoring liquid by a factor of 10 was used as an overheating preventing liquid, and this liquid was uniformly added to the inside of the container near the corner of the peripheral edge of the container. After adding the overheating preventing liquid, the mixture was rapidly frozen in an atmosphere of -40 ° C, and the lid was heat-sealed to obtain frozen noodles in a microwave cooking container.
[0036]
This was frozen and stored at -18 ° C, and a heating time (heating time under which heating conditions were almost the same per unit weight) was set in a microwave oven at 500 W which seemed most appropriate for the completion of each sample. It was heated, and the lid was removed for eating.
[0037]
In this example, a case where the amount of the overheating preventing liquid added (the total amount of the squares) was changed in 5 g increments from 5 to 30 g and a case where the overheating preventing liquid was not added as a control were compared. The heating time of the microwave oven was about 4 minutes and 30 seconds without adding the overheating preventing liquid, and 5 minutes and 10 seconds when adding the overheating preventing liquid (30 g). Each of the finished yakisoba was tasted and evaluated by five panelists. The results are summarized in Table 1 below.
[0038]
[Table 1]

[0039]
As is clear from the results in Table 1, good taste was observed in the sample to which the overheating prevention liquid was added, and the amount of the overheating prevention liquid to be added is appropriately about 5 to 15% by weight of the noodle weight. It turned out to be.
[0040]
Example 2: Yakisoba
A sample was prepared in exactly the same manner as in Example 1 except that the overheating preventing liquid was not added as a liquid but was frozen and added as an ice block in the method of Example 1. As a result, the same evaluation results as those described in Table 1 above were obtained, and it was confirmed that the method for adding the overheating preventing liquid was practical even if it was liquid or icy.
[0041]
Example 3: Yakisoba
In the method of Example 1, in order to examine a preferable concentration of the overheating preventing liquid, a diluting liquid obtained by diluting the flavoring liquid with water 5 times, 10 times, and 20 times, and a diluting liquid obtained by diluting the flavoring liquid with water (no flavoring) (Liquid stock solution) was used as an overheating prevention liquid, and as a control, water was used as an overheating prevention liquid. The results are shown in Table 2 below. The addition amount of the overheating preventing liquid was 20 g (10% by weight of the weight of the noodles) in total of the four corners, and the heating time was 4 minutes and 50 seconds.
[0042]
[Table 2]

[0043]
From the results in Table 2, it was found that a diluent 5 to 20 times the flavoring liquid was generally preferable. However, this result is also affected by the concentration of the flavoring liquid, and when the flavoring liquid is thin, it is considered that an undiluted flavoring liquid can be used.
[0044]
Example 4: Yakisoba
To 900 g of flour and 100 g of starch, 370 ml of water in which 5 g of kansui and 15 g of sodium chloride were dissolved was added and kneaded to prepare a noodle dough. This noodle dough was rolled using a noodle band machine to a final noodle band thickness of 1.4 mm, which was cut out with a round blade No. 20 to obtain a noodle string. After being steamed for 7 minutes while applying a hot water shower to the noodle strings to be gelatinized, the noodle strings were immersed in a seasoning solution of yakisoba sauce adjusted to a salt concentration of 6% for 10 seconds, and the noodle strings were cut by one serving. The weight of the cut noodles was about 200 g. The cut noodle strings are placed on a top surface of a rectangular inner polypropylene laminated paper container having a bottom surface of 150 mm × 115 mm, a top surface of 160 mm × 125 mm (excluding the flange portion) and a depth of 38 mm so that no gap is formed, and the cut noodle band is placed on the top surface as much as possible. Filling was performed so as not to cause unevenness.
[0045]
The thickness of the noodle mass formed by filling the noodle strings into the container was about 20 mm.
[0046]
A solution obtained by diluting the above-mentioned flavoring liquid by 10 times with water was used as an overheating preventing liquid, and a total of 20 ml of the liquid was uniformly added to the inside of the container near each corner at the periphery of the container. Then, 12 g of the finished sauce obtained by mixing the yakisoba sauce and mayonnaise, 3 g of seasoning oil containing lard as a main component, and a total of 35 g of fried cabbage, carrot, and pork are added to the noodle mass, and 0.1 g of blue glue Sprinkled. Then, the mixture was rapidly frozen in an atmosphere of -40 ° C, and after 40 minutes, the lid was heat-sealed and stored frozen at -18 ° C to obtain a frozen baked buckwheat in a microwave cooking container of the present invention.
[0047]
After heating this product in a microwave oven at 500 W for 5 minutes and 30 seconds, the lid was peeled off and eaten.
[0048]
Example 5: Grilled udon
To 800 g of flour and 200 g of starch, 400 ml of water in which 40 g of sodium chloride was dissolved was added and kneaded to prepare a noodle dough. This noodle dough was rolled using a noodle band machine to a final noodle band thickness of 2.0 mm, which was cut out with a square blade No. 10 to obtain a noodle string. After being steamed for 7 minutes while being subjected to a hot water shower, the noodle strings were gelatinized and then immersed in a seasoning solution of a baked udon sauce adjusted to a salt concentration of 7% for 10 seconds, and the noodle strings were cut by one serving. The weight of the cut noodles was 220 g. The cut noodle strings are placed on a top surface of a rectangular inner polypropylene laminated paper container having a bottom surface of 150 mm × 115 mm, a top surface of 160 mm × 125 mm (excluding the flange portion) and a depth of 38 mm so that no gap is formed, and the cut noodle band is placed on the top surface as much as possible. Filling was performed so as not to cause unevenness. The thickness of the noodle mass formed by filling the noodle strings into the container was about 20 mm.
[0049]
A solution obtained by diluting the above-mentioned flavoring liquid 10 times with water was used as an overheating preventing liquid, and a total of 30 ml of the liquid was uniformly added to the inside of the container near each corner at the periphery of the container. Next, 3 g of oil is sprayed from the upper surface of the noodle mass, and a total of 30 g of the roasted cabbage and carrot is added to the noodle mass, and 12 g of the finished sauce obtained by mixing the worcester sauce and soy sauce is added to the noodle mass. And finally, 1.5 g of bonito shavings was sprinkled. Then, it was rapidly frozen in an atmosphere of -40 ° C, and after 40 minutes, the lid was heat-sealed and stored frozen at -18 ° C to obtain frozen udon in a microwave cooking container according to the present invention.
[0050]
After heating this product in a microwave oven at 500 W for 5 minutes and 30 seconds, the lid was peeled off and eaten.
[0051]
【The invention's effect】
As described above, according to the frozen noodles in the microwave cooking container of the present invention, partial drying and burning of the noodle strings generated at the time of microwave cooking are eliminated, so that the taste and texture can be reduced as compared with conventional products. Good noodles are obtained. In addition, since the frozen noodles in a container of the present invention can cope with the overheating that occurs during the above-mentioned microwave cooking with an extremely simple structure, the manufacturing apparatus and the manufacturing process are simple, and the product is inexpensive. Can be provided.
[0052]
In particular, when the product form is noodles with a small amount of soup, the amount of the soup to be added is small, so that the noodles cannot be structured so as to cover the noodles with the soup when frozen. At times, the phenomenon of overheating tends to occur, but these problems can be solved by the present invention. Also, by seasoning the noodles before freezing, not only the problem of partial overheating due to the difference in the heating speed of the soup and the noodles that occurs when the soup is separately added to the container is solved, In addition, the sauce and soup can be uniformly entangled with the noodles, and no unevenness in taste, color, or the like occurs during eating. Such effects are particularly remarkably exhibited in fried noodles, fried udon, and grilled rice noodles.
[0053]
Further, according to the production method of the present invention, a frozen noodle with a microwave cooking container exhibiting these effects can be easily produced. In particular, by setting the amount of the overheating prevention liquid to 5 to 15% by weight of the weight of the noodles, favorable taste and texture are exhibited, and a frozen noodle with good appearance is obtained.
[0054]
Furthermore, when flavoring the noodle strings before freezing the noodle strings, by using a dilution of the flavoring liquid (diluted liquid) as the overheating prevention liquid, water is used as the overheating prevention liquid. In addition, the effects such as fading of the noodles and reduction in the taste can be significantly suppressed.
[Brief description of the drawings]
FIG. 1 is a partially cutaway perspective view showing one embodiment of a frozen noodle in a microwave cooking container according to the present invention.
FIG. 2 is a sectional view taken along line AA of FIG.
[Explanation of symbols]
1 ... container
2 ... noodle strings
3 ... Ingredients
4. Overheating prevention liquid

Claims

A frozen noodle in a microwave cooking container in which a corner portion is provided at the peripheral portion thereof, and a pre-gelatinized frozen noodle is filled in a container formed of a microwave-permeable material,
The pre-gelatinized frozen noodles are filled in the container so as to substantially cover at least a bottom surface of the container,
An overheating prevention liquid is added to the noodle strings of the pregelatinized frozen noodles near the corner of the container, and the overheating prevention liquid comprises (a) a noodle soup, a noodle sauce, Or a diluent thereof, and (b) a seasoning solution containing at least one of salt, soy sauce, sauce, and miso;
Frozen noodles in a microwave cooking container, characterized in that:

The frozen noodle in a microwave oven container according to claim 1, wherein the pregelatinized frozen noodle is noodle obtained by flavoring before freezing.

The frozen noodle in a container for microwave cooking according to claim 1 or 2, wherein the pregelatinized frozen noodle is noodle in any form of fried noodle, fried udon, or grilled rice noodles.

A method for producing frozen noodles in a microwave cooking container, comprising the following steps:
(1) The noodle strings manufactured by the ordinary method are converted to α,
(2) In a container provided with a corner portion at a peripheral portion thereof and formed of a microwave-permeable material, the pre-gelatinized noodle string is filled in a container so as to substantially cover at least a bottom surface of the container,
(3) adding an overheating prevention liquid to the pregelatinized noodle strings near the corner of the container periphery filled with the pregelatinized noodle strings; and (4) adding the noodles to which the overheating prevention liquid is added. Including the step of freezing the whole container,
The overheating preventing liquid is selected from the group consisting of (a) a soup for noodles, a sauce for noodles, or a diluent thereof, and (b) a seasoning solution containing at least one or more of salt, soy sauce, sauce, and miso. A method for producing frozen noodles in a microwave cooking container, which is selected.

The said process (1) further includes the process of immersing the gelatinized noodle string in a flavoring liquid, or spraying a flavoring liquid on a noodle string, and seasoning a noodle string. A method for producing frozen noodles in a microwave cooking container as described above.

The method according to claim 5, wherein the flavoring liquid is selected from the group consisting of (a) a soup for noodles or a sauce for noodles, or (b) a seasoning solution containing at least one of salt, soy sauce, sauce, and miso. A method for producing a frozen noodle in a container for microwave cooking according to the above.

The method for producing frozen noodles in a microwave cooking container according to any one of claims 4 to 6, wherein the overheating preventing liquid is a diluent of a flavoring liquid for flavoring the noodles.

The method for producing frozen noodles in a microwave cooking container according to any one of claims 4 to 7, wherein the added amount of the overheating preventing liquid is 5 to 15% by weight of the gelatinized noodle strings.

The method for producing frozen noodles in a microwave cooking container according to any one of claims 4 to 8, wherein in the step (3), the overheating prevention liquid is added in an ice state.