JP4091535B2 - Packaging frozen noodles - Google Patents
Packaging frozen noodles Download PDFInfo
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- JP4091535B2 JP4091535B2 JP2003426372A JP2003426372A JP4091535B2 JP 4091535 B2 JP4091535 B2 JP 4091535B2 JP 2003426372 A JP2003426372 A JP 2003426372A JP 2003426372 A JP2003426372 A JP 2003426372A JP 4091535 B2 JP4091535 B2 JP 4091535B2
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- Prior art keywords
- frozen
- sauce
- layer
- noodles
- brix
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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- 235000010610 frozen noodles Nutrition 0.000 title claims description 28
- 238000004806 packaging method and process Methods 0.000 title claims description 4
- 239000010410 layer Substances 0.000 claims description 48
- 235000015067 sauces Nutrition 0.000 claims description 37
- 235000012149 noodles Nutrition 0.000 claims description 25
- 230000008014 freezing Effects 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 238000005057 refrigeration Methods 0.000 claims description 7
- 239000002344 surface layer Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 description 11
- 238000010438 heat treatment Methods 0.000 description 8
- 239000005022 packaging material Substances 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 5
- 238000012546 transfer Methods 0.000 description 5
- 238000010257 thawing Methods 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008519 pasta sauces Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 229920003002 synthetic resin Polymers 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000009449 lightweight packaging Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002952 polymeric resin Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Description
本発明は冷凍麺塊と冷凍ソースを直接接触させて包材を用いて包装した包装冷凍麺類に関する。 The present invention relates to a packaged frozen noodle packaged by using a packaging material by directly contacting a frozen noodle mass with a frozen sauce.
冷凍麺類は、茹麺類を冷凍流通させ、喫食時に加熱調理する設計にしているために調理に時間をかけない現代の食生活に適した食品と云われている。この冷凍麺類は、業務用製品の場合には、麺のみの冷凍流通品を加熱した後、ソースや具材と合わせて調理する場合が見られる。しかし、家庭用製品の場合は、ソースや具材とともに冷凍流通し、電子レンジによるマイクロ波加熱またはガスコンロによる直火で解凍調理することが多い。直火による解凍調理は、マイクロ波加熱による解凍調理よりも、使用する調理機器が安価で普及率が高い点と高出力で加熱できる点で優れている。しかし、高分子樹脂のような軽量包装材は直火による加熱で溶融してしまうため、麺、ソース、具材等を別々に包装して冷凍流通後、包材ごと加熱することができない。さらに、麺、ソース、具材等を別々に包装して冷凍流通後、加熱前に凍ったままの状態で開封することも困難である。このため、直火による解凍加熱に適した冷凍麺類の流通形態は、麺、ソース、具材を凍結した状態でひとつの包材で包装した上で冷凍流通する形態が適している。 Frozen noodles are said to be foods suitable for the modern eating habits that do not take time for cooking because the noodles are designed to be circulated in a frozen state and cooked at the time of eating. In the case of commercial products, these frozen noodles can be cooked together with sauces and ingredients after heating a frozen noodle-only product. However, in the case of household products, they are often frozen and distributed together with sauces and ingredients, and thawed by microwave heating using a microwave oven or direct fire using a gas stove. The thawing cooking by direct fire is superior to the thawing cooking by microwave heating in that the cooking equipment to be used is inexpensive and has a high diffusion rate and can be heated at a high output. However, since lightweight packaging materials such as polymer resins are melted by heating by direct fire, it is not possible to heat noodles, sauces, ingredients and the like separately and heat the packaging materials after freezing and distribution. It is also difficult to wrap noodles, sauces, ingredients, etc. separately and open them in a frozen state before heating after circulation. For this reason, the distribution form of the frozen noodles suitable for thawing heating by direct fire is suitable for the noodles, the sauce, and the ingredients in a frozen state after being wrapped in a single packaging material.
しかしながら、茹麺およびソースを凍結した状態でひとつの包材で包装して流通すると、冷凍流通時あるいは解凍調理時のソースから茹麺への水分移行が起こり、解凍調理後の茹麺の食感が低下する欠点があったが、従来このようなソースから茹麺への水分移行を抑制する方法は、これまで提案されていなかった。 However, if the noodles and sauce are frozen and packaged and distributed as a single packaging material, moisture transfer from the sauce to the noodles during freezing or thaw cooking occurs, and the texture of the noodles after thaw cooking However, a method for suppressing the moisture transfer from the sauce to the noodle noodles has not been proposed so far.
本発明者等は、このような状況から茹麺とソースとを一緒にして包装してもソースから茹麺への水分移行が抑制された、包装冷凍麺類について種々研究を重ねた結果本発明を完成するに至った。 As a result of various researches on packaged frozen noodles in which moisture transfer from the sauce to the bowl noodles was suppressed even when the bowl noodles and sauce were packaged together, the present inventors obtained the present invention. It came to be completed.
すなわち、本発明は、ブリックス度が一番高い冷凍ソース層を表層として、ブリックス度の異なる冷凍ソース層を複数層重層して構成された冷凍ソースのブリックス度の一番高い冷凍ソース層面と、この冷凍ソースとは別に凍結して得られた冷凍麺塊面とが直接接触する状態で包装されていることを特徴とする、包装冷凍麺類に関する。
また、本発明は、ブリックス度が一番高い冷凍ソース層を表層として、ブリックス度の異なる冷凍ソース層を複数層重層して構成された冷凍ソースを得た後、当該ブリックス度の一番高い冷凍ソース層面と、この冷凍ソースとは別に凍結して得られた冷凍麺塊面とが直接接触する状態で包装することを特徴とする、包装冷凍麺類の製造方法に関する。
That is, the present invention is to a Brix degree of highest refrigeration source layer and a surface layer, the highest refrigeration source layer surface of the Brix degree of a refrigeration source consists of different frozen sauce layer having degrees Brix double several layers layer Further, the present invention relates to packaged frozen noodles, wherein the frozen frozen noodles obtained by freezing separately from the frozen sauce are packaged in direct contact with each other .
In addition, the present invention provides a frozen sauce having a frozen source layer having the highest Brix degree as a surface layer, and a frozen sauce composed of a plurality of stacked frozen source layers having different Brix degrees. The present invention relates to a method for producing packaged frozen noodles, characterized in that packaging is performed in a state where a source layer surface and a frozen noodle block obtained by freezing separately from the frozen sauce are in direct contact with each other.
本発明によれば、冷凍流通時あるいは解凍調理時のソースから茹麺への水分移行が抑制され、解凍調理後の茹麺の食感が良好となる。さらに、直火加熱により解凍調理しても容器に接する部分が、焦げることもない。 According to the present invention, moisture transfer from the sauce to the noodle noodle during frozen circulation or thaw cooking is suppressed, and the texture of the noodle after thaw cooking is improved. Furthermore, even if the food is thawed by direct heating, the portion that contacts the container will not burn.
本発明において冷凍麺類の原料とする麺の種類は、通常食する麺であれば特に制限されるものではなく、例えばスパゲッティ、うどん、ひやむぎ、そうめん、そば、ラーメン等が挙げられる。また冷凍麺の形態は板状、皿状の外、麺塊表面にウエーブを付与したもの等の種々の形態のものが使用できる。 In the present invention, the type of noodles used as a raw material for frozen noodles is not particularly limited as long as it is a normal eating noodle, and examples include spaghetti, udon, hiyagigi, somen, soba, ramen, and the like. Moreover, the form of frozen noodles can be used in various forms such as a plate-like or dish-like form or a noodle lump surface with a wave added.
本発明における冷凍ソースの種類としては、ウスターソースやパスタソース等の狭義のソースに限定されず、麺の種類に応じて、スパゲッティに対するパスタソース、うどん・ひやむぎ・そうめん・そばに対するめんつゆ、ラーメンに対するラーメンスープ等が適宜使用できる。また冷凍ソース層の形態は、横断面が円状、楕円状、方形状など麺塊と容器の形状に合わせたものが使用できる。この冷凍ソース層は、冷凍麺塊を概ね覆すことができる大きさと形状であればよい。 The type of frozen sauce in the present invention is not limited to narrow sources such as Worcester sauce and pasta sauce, but depending on the type of noodles, pasta sauce for spaghetti, noodle soup for udon / hiyamugi / somen / soba, ramen soup for ramen Etc. can be used as appropriate. Moreover, the form of the frozen source layer can be used in accordance with the shape of the noodle mass and the container, such as a circular, elliptical or rectangular cross section. The frozen source layer may be any size and shape that can substantially cover the frozen noodle mass.
本発明の冷凍ソースは、ブリックス度の異なる複数の冷凍ソース層から構成されている。そしてこれらの重層された冷凍ソース層は、冷凍流通時あるいは解凍調理時の冷凍ソースから茹麺への水分移行を抑制するために、互に隣接する冷凍ソース層間のブリックス度の差が少なくとも１０°、特に少なくとも１２°であることが好ましい。また最もブリックス度の低い冷凍ソース層に代えて水を凍結させた単なる氷層を使用することもできる。 The frozen sauce of the present invention is composed of a plurality of frozen sauce layers having different Brix degrees. These layered frozen sauce layers have a difference in brix degree between adjacent frozen sauce layers of at least 10 ° in order to suppress moisture transfer from the frozen sauce to the noodles during freezing or thawing cooking. In particular, it is preferably at least 12 °. Moreover, it can replace with the frozen sauce layer with the lowest Brix degree, and can use the simple ice layer which frozen water.
次に本発明を冷凍ソース層が２層の場合を例にとり説明する。まず、ブリックス度の高い上層の厚さは、冷凍ソース層全体の厚さに対して２０〜７０％程度であることが好ましい。なぜなら、２層に分かれた冷凍ソース層全体を解凍したときのソースの濃度をある一定の範囲に収めることが食味上必要である。従って冷凍ソース層全体の厚さに対して、ブリックス度の高い上層の厚さが２０％よりも薄いと、この高ブリックス度の冷凍ソース層の濃度をかなり高くする必要があるため、凝固点降下が大きく、凍結することが困難となる。また、冷凍ソース層全体の厚さに対して、ブリックス度の高い上層の厚さが７０％より厚いと、高ブリックス度の冷凍ソース層の濃度をそれほど高くできず、低ブリックス度の冷凍ソース層と高ブリックス度の冷凍ソース層の濃度差を設定しにくくなる。 Next, the present invention will be described by taking an example in which the number of frozen source layers is two. First, the thickness of the upper layer having a high degree of Brix is preferably about 20 to 70% with respect to the thickness of the entire frozen source layer. This is because it is necessary in terms of taste to keep the concentration of the sauce within a certain range when the entire frozen sauce layer divided into two layers is thawed. Therefore, if the thickness of the upper layer having a high degree of Brix is less than 20% of the total thickness of the frozen source layer, the concentration of the frozen source layer having a high Brix degree needs to be considerably increased. Large and difficult to freeze. Moreover, if the thickness of the upper layer having a high degree of Brix is greater than 70% of the total thickness of the frozen source layer, the concentration of the frozen source layer having a high Brix degree cannot be increased so much, and the frozen source layer having a low Brix degree. It becomes difficult to set the concentration difference between the frozen source layer and the high Brix degree.
本発明における冷凍麺類は、高ブリックス度の冷凍ソース層面と冷凍麺塊面とが直接接触するように配置された状態で包材される。また、直火で加熱調理する場合上方から冷凍麺塊、高ブリックス度の冷凍ソース層、低ブリックス度の冷凍ソース層の順に並ぶように配置すると、麺類が焦げないで調理することができる。 The frozen noodles in the present invention are packaged in a state in which the frozen bristle source layer surface and the frozen noodle block surface are arranged in direct contact with each other. In addition, when cooking by heating in an open flame, the noodles can be cooked without being burnt if they are arranged in the order of a frozen noodle mass, a frozen sauce layer having a high Brix degree, and a frozen sauce layer having a low Brix degree from above.
本発明の冷凍麺を包装する包材としては、カップ型、トレー型、袋体等の種々の形状のものが使用できる。また包材の材質も使用目的により合成樹脂、アルミ等が用いられる。 As the packaging material for packaging the frozen noodles of the present invention, various shapes such as a cup type, a tray type, and a bag can be used. As the packaging material, synthetic resin, aluminum or the like is used depending on the purpose of use.
次に本発明をさらに具体的に説明するために実施例を掲げるが、本発明は以下の実施例のみに限定されるものではない。 Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.
実施例１〜５、比較例１
太さ１．７mmの市販のスパゲッティを茹で歩留まり２３５％ で茹で上げた後、凍結して、直径１２０mm厚さ２０mmの冷凍麺塊を得た。また、表２に示すブリックス度および層厚の冷凍トマトソース層を調製し、上記の冷凍麺塊とともに耐火性アルミニウム容器に下方から低ブリックス度の冷凍ソース層、高ブリックス度の冷凍ソース層および冷凍麺塊の順に載置した。
Examples 1-5, Comparative Example 1
A commercially available spaghetti having a thickness of 1.7 mm was boiled at a yield of 235% and then frozen to obtain a frozen noodle mass having a diameter of 120 mm and a thickness of 20 mm. In addition, a frozen tomato sauce layer having a brix degree and a layer thickness shown in Table 2 was prepared, and a frozen bristle sauce layer having a low brix degree, a frozen bristle sauce layer having a high brix degree, and a frozen refractory aluminum container together with the frozen noodle mass from above. The noodle chunks were placed in this order.
試験例
実施例および比較例においてセットアップされ、冷凍保存した冷凍麺類を耐火性アルミニウム容器のままガスコンロにのせて解凍調理した。解凍調理後の麺の食感および焦げ具合を１０名のパネルにより表１に示す評価基準により官能的に評価した。その評価結果を示せば表２のとおりである。
Test Example Frozen noodles set up in Examples and Comparative Examples and stored frozen were put on a gas stove while being refractory aluminum containers and thawed. The texture and scorching condition of the noodles after thaw cooking were sensorially evaluated according to the evaluation criteria shown in Table 1 using 10 panels. The evaluation results are shown in Table 2 .
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003426372A JP4091535B2 (en) | 2003-12-24 | 2003-12-24 | Packaging frozen noodles |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003426372A JP4091535B2 (en) | 2003-12-24 | 2003-12-24 | Packaging frozen noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2005176803A JP2005176803A (en) | 2005-07-07 |
| JP4091535B2 true JP4091535B2 (en) | 2008-05-28 |
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| JP2003426372A Expired - Lifetime JP4091535B2 (en) | 2003-12-24 | 2003-12-24 | Packaging frozen noodles |
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| JP (1) | JP4091535B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BRPI0603527A (en) * | 2006-08-28 | 2008-04-15 | Antonio Malandrino Neto | pasta production and packaging process with sauce not incorporated into pasta |
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- 2003-12-24 JP JP2003426372A patent/JP4091535B2/en not_active Expired - Lifetime
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| JP2005176803A (en) | 2005-07-07 |
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