JP4137203B2

JP4137203B2 - Rice with container noodles

Info

Publication number: JP4137203B2
Application number: JP29624097A
Authority: JP
Inventors: 義和加藤
Original assignee: Acecook Co Ltd
Current assignee: Acecook Co Ltd
Priority date: 1997-10-13
Filing date: 1997-10-13
Publication date: 2008-08-20
Anticipated expiration: 2017-10-13
Also published as: JPH11113511A

Description

【０００１】
【発明の属する技術分野】
本発明は、調理に用いることのできる容器に収納された乾燥麺、ＬＬ(Long Life）麺、チルド麺、冷凍麺等の麺と、調理に用いることのできる容器に収納された炊飯済米飯とに関するものである。
【０００２】
【従来の技術】
近年、電子レンジ、熱水、水蒸気により加熱調理できる容器入りの炊飯済米飯や、熱湯を注ぐだけで加熱調理できる容器入りの乾燥麺やＬＬ麺が販売されている。
【０００３】
【発明が解決しようとする課題】
従来、上記のような容器入り米飯と容器入り麺は個別に製造、販売されていた。そのため、米飯を収納する容器の開口と、麺を収納する容器の開口は個別に蓋部材により閉鎖されている。それら容器や蓋部材はゴミとなるため、近年のゴミ増加の問題を助長するものであった。
【０００４】
また、その麺を収納する容器の蓋は薄いシート材であるため、熱湯を注ぐだけでの加熱調理中に熱による反りが生じ、容器開口の閉鎖が不十分になって麺が加熱不足になることがあった。
【０００５】
また、従来の熱湯を注ぐだけで調理する容器入りの麺は、容器の蓋の裏面を金属箔で覆ったり、容器の耐熱性不足により、電子レンジによるマイクロ波加熱を行うことができなかった。
【０００６】
上記のような米飯と麺を賞味する場合、従来は個別に加熱調理する必要がある。しかし、両者の加熱調理が同時に終わるようにタイミングを図るのは面倒なことから、賞味するまでに必要以上に時間を要し、しかも、一方の加熱調理の終了時に他方が冷めてしまうという問題がある。
【０００７】
さらに、容器に熱湯を注ぐだけで麺を加熱調理する場合、鍋等に入れた熱湯に麺を入れて煮込むことで加熱調理する場合に比べ、アルファ化度が低く不均一なため、麺に透明感や腰がなく、賞味した場合にぼそぼそしたり表面がざらつくという問題があった。一方、麺を煮立てることで加熱調理する場合はアルファ化度を高くすることができるが、調理に手間と時間を要し、煮込み過ぎによる膨潤、崩壊、溶解、溶出により麺が軟化し、このような軟化が生じないように加熱条件を微妙に設定するのは困難である。
【０００８】
本発明は、上記問題を解決することのできる容器入り麺付き米飯を提供することを目的とする。
【０００９】
【課題を解決するための手段】
本発明の容器入り麺付き米飯は、第１容器と、その第１容器に収納された麺と、第２容器と、その第２容器に収納された米飯とを備える。その第１容器は、上向き開口を有すると共に、その麺の調理用水が注入可能とされている。その第２容器は、上向き開口を有すると共に、その開口がカバー体により密閉されている。その第１容器の開口周縁により第２容器を支持することで、その第１容器の開口を第２容器により閉鎖できる。その調理用水は熱湯でもよいし、加熱されていない水でもよい。
本発明の構成によれば、米飯を収納する第２容器が麺を収納する第１容器の蓋を兼用することから、第１容器の専用の蓋部材が不要になり、ゴミの軽減を図ることができる。また、第１容器に収納された麺の加熱調理中に、その第１容器の開口を閉鎖する第２容器に、シート材のような熱による反りが生じることはないので、第１容器開口の閉鎖が不十分になることはなく、麺の加熱不足を防止できる。
【００１０】
本発明の容器入り麺付き米飯において、その第１容器への調理用水の注入量は、その調理用水の液面が第１容器の開口を閉鎖する第２容器の底面の下方に位置するように設定されているのが好ましい。
これにより、第１容器に収納された麺の加熱調理中に、その第１容器の開口を第２容器により閉鎖する場合、その第２容器に麺の出し汁が付着するのを防止できる。
【００１１】
本発明の容器入り麺付き米飯において、その第１容器内で調理用水に浸漬された状態の麺と、その第１容器の開口を閉鎖する第２容器に収納された状態の米飯とを、マイクロ波加熱できるのが好ましい。
これにより、麺と米飯とを同時に加熱できるので、両者の加熱時間を等しくすることで、何れか一方の加熱調理の終了時に他方が冷めてしまうことがなく、可及的迅速に両者を賞味できる。
また、本件発明者は、調理用水に浸漬された状態の麺をマイクロ波加熱することで、容器に熱湯を注ぐだけで麺を加熱するのに比べ、調理後における麺のアルファ化度を高く均一にし、麺の透明感や腰を増し、ぼそぼそした食感をなくし、麺表面を滑らかにできることを見出した。これは、容器に熱湯を注ぐだけで麺を加熱する場合、麺は表面から加熱されるために内部が加熱されるまでに時間を要し、内部が加熱される頃には麺表面の糊化した澱粉が崩壊を開始するのに対して、マイクロ波加熱する場合は、麺を表面だけでなく内部からも加熱でき、麺表面の糊化澱粉の崩壊を防止できることによる。すなわち調理用水に浸漬された状態の麺をマイクロ波加熱することで、その麺の熟成効果を奏することができる。
さらに、麺をマイクロ波加熱する場合、麺を煮立てることで加熱調理する場合に比べ、調理に要する手間と時間を軽減でき、また、電子レンジを用いて容易に調理条件を設定できるため、加熱過剰による糊化澱粉の溶解、溶出による麺の軟化を防止できる。
また、米飯をマイクロ波加熱する場合、湯せん加熱する場合に比べて短時間で食味値を高くすることができる。
【００１２】
その麺と米飯とを上記のようにマイクロ波加熱する場合、その第１容器の開口を第２容器により閉鎖した状態で、その第１容器の内部を外部に連絡する通気口が、その第１容器に形成されているのが好ましい。これにより、調理用水がマイクロ波加熱時に突沸するのを防止し、第２容器に出し汁が付着するのを防止できる。
【００１３】
その第１容器に収納される食材を備え、その食材により調理用水の飛散を抑制できるように麺を覆った状態で前記マイクロ波加熱が行われるのが好ましい。
その麺を油揚げやてんぷら等の食材により覆うことで、調理用水がマイクロ波加熱により突沸した場合に飛散するのを防止し、第２容器に出し汁が付着するのを防止できる。
【００１４】
その麺と米飯とを上記のようにマイクロ波加熱する場合、その麺に増粘安定剤が添加されているのが好ましく、特にアルギン酸が添加されているのが好ましい。調理用水に浸漬された状態の麺をマイクロ波加熱する場合、その麺に増粘安定剤、特にアルギン酸を添加することで、調理後における麺の粘りを強くできるだけでなく、麺同志の付着を防止し、ほぐれの良さを保つことができ、また、茹で伸びし難くできることを見出したことに基づく。これは、増粘安定剤の添加によりマイクロ波加熱時に麺の熟成効果を促進できることによる。
【００１５】
【発明の実施の形態】
以下、図１〜図６を参照して本発明の第１実施形態を説明する。
【００１６】
図１、図２に示す容器入り麺付き米飯１は、第１容器２と、この第１容器２に収納された乾燥麺３と、第２容器４と、この第２容器４に収納された炊飯済米飯５とを備え、さらに、その第１容器２に、第１小袋６に収納された粉末スープ７と第２小袋８に封入された食材９が第１容器２に収納されている。なお、粉末スープ７と食材９は、調理に際して小袋６、８から取り出される。
【００１７】
その乾燥麺３に増粘安定剤としてアルギン酸が添加されている。そのアルギン酸の添加量は、その麺３の原料粉に対して０．３〜０．５重量％とするのが好ましい。
【００１８】
その第１容器２は上向き開口２′を有し、マイクロ波加熱、熱水加熱が可能な合成樹脂材から形成され、底壁２ａと、この底壁２ａの周囲から上向きに延びる周壁２ｂと、この周壁２ｂの上端外周から外方に張り出すフランジ２ｃとから構成され、その周壁２ｂは、上方に向かうに従い外方に広がる円錐面に沿う。その開口２′から第１容器２内に、その乾燥麺３の調理用水を注入できる。この第１容器２を形成する合成樹脂材としては、例えば発泡ポリスチレンを用いることができる。
【００１９】
その第２容器４は、上向きの開口１１′を有する容器本体１１と、その開口１１′を密閉するカバー体１２とを有する。
その容器本体１１は、マイクロ波加熱、熱水加熱が可能な合成樹脂材から形成され、底壁１１ａと、この底壁１１ａの周囲から上向きに延びる周壁１１ｂと、この周壁１１ｂの上端外周から外方に張り出すフランジ１１ｃとから構成され、その周壁１１ｂは、上方に向かうに従い外方に広がる円錐面に沿う。図３〜図６に示すように、その周壁１１ｂは、上下方向に沿う凹部１１ｂ′と凸部１１ｂ″とが周方向に交互に形成されることで放熱効果が向上され、また、その底壁１１ａに、その周壁１１ｂの凹部１１ｂ′と凸部１１ｂ″とに連なる凹部１１ｃ′と凸部１１ｃ″とが径方向に沿い形成されることで放熱効果が向上されている。図３、図４に示すように、その容器本体１１は、外層１１Ａと、内層１１Ｂと、その外層１１Ａと内層１１Ｂとの間の中間層１１Ｃとからなる共押出し多層シートから成形される。その中間層１１Ｃは、外層１１Ａと内層１１Ｂよりも酸素遮断性が高い合成樹脂製とされ、その外層１１Ａと内層１１Ｂは中間層１１Ｃよりも耐熱性が高い合成樹脂製とされている。その中間層１１Ｃとしては、例えばエバール樹脂（ＥＶＯＨ）を用いることができ、その外層１１Ａと内層１１Ｂとしては、例えばポリオレフィン樹脂を用いることができる。
そのカバー体１２は、可撓性および耐熱性を有する合成樹脂製のシートであり、例えば、外層がナイロン、中間層がエバール樹脂、内層がポリプロピレン（ＰＰ）シーラントにより構成でき、その容器本体１１のフランジ１１ｃの上面に剥離可能に熱溶着され、これにより容器本体１１の開口１１′が密閉される。
【００２０】
その第１容器２の開口２′の周縁のフランジ２ｃにより、その第２容器４をフランジ１１ｃを介して載置状に支持することで、その第１容器２の開口２′は第２容器４により閉鎖される。また、その第２容器４は、上端のフランジ１１ｃよりも下方部分が第１容器２に収納されるので、嵩張ることがなく、全体としてコンパクト化を図ることができる。その第１容器２の開口２′を第２容器４により閉鎖した状態で、両容器２、４は例えばシュリンク包装されることで互いからの分離が阻止されている。
【００２１】
その第１容器２への乾燥麺３の調理用水の注入量は、図１に示すように、その調理用水の液面Ｌが第１容器２の開口２′を閉鎖する第２容器４の底面４″の下方に位置するように設定されている。
【００２２】
その第１容器２内で調理用水に浸漬された状態の乾燥麺３と、その第１容器２の開口２′を閉鎖する第２容器４に収納された状態の米飯５とを、電子レンジによりマイクロ波加熱することで、その乾燥麺３と米飯５を調理できる。なお、そのマイクロ波加熱に際しては、第２容器４のカバー体１２を部分的に容器本体１１から剥離して開口１１′を部分的に開放する。
【００２３】
そのマイクロ波加熱を行う前に、上記第２小袋８から取り出された食材９が乾燥麺３上に載置され、その食材９により乾燥麺３を覆った状態でマイクロ波加熱が行われる。その食材９としては、例えば油揚げやてんぷらを用いることができる。
【００２４】
そのマイクロ波加熱中に、第１容器２の内圧が上昇するのを防止できるように、その第１容器２の開口２′を第１容器２により閉鎖した状態で、その第１容器２の内部を外部に連絡する通気口２０が、その第１容器２の周壁２ｂに形成されている。
【００２５】
そのマイクロ波加熱の時間は、調理用水の量と温度、その米飯５と乾燥麺３の量に応じて適切な調理ができるように設定される。例えば、常温保存された１８０グラムの第２容器４入り米飯５と、第１容器２内で沸騰した３９０グラムの調理用水に浸漬された７０グラムの乾燥麺３とを、出力６００ワットの電子レンジを用いてマイクロ波加熱する場合、その加熱時間は２分３０秒程度が適当である。
【００２６】
上記構成によれば、米飯５を収納する第２容器４が乾燥麺３を収納する第１容器２の蓋を兼用することから、第１容器２の専用の蓋部材が不要になり、ゴミの軽減を図ることができる。
その第１容器２に収納された乾燥麺３の加熱調理中に、その第１容器２の開口２′を閉鎖する第２容器４に、シート材のような熱による反りが生じることはないので、第１容器開口２′の閉鎖が不十分になることはなく乾燥麺３の加熱不足を防止できる。
その乾燥麺３の調理用水の第１容器２への注入量は、その調理用水の液面Ｌが第１容器２の開口２′を閉鎖する第２容器４の底面４″の下方に位置するように設定されているので、その第２容器４に麺３の出し汁が付着するのを防止できる。
その米飯５と乾燥麺３とを同時にマイクロ波加熱できるので、両者の加熱時間を等しくすることで、何れか一方の加熱調理の終了時に他方が冷めてしまうことがなく、可及的迅速に両者を賞味できる。調理用水に浸漬された状態の乾燥麺３をマイクロ波加熱することで、容器に熱湯を注ぐだけで乾燥麺を加熱するのに比べ、調理後における麺のアルファ化度を高く均一にすることで、麺の透明感や腰を増し、ぼそぼそした食感をなくし、麺表面を滑らかにできる。すなわち、調理用水に浸漬された状態の麺３をマイクロ波加熱することで、その麺３の熟成効果を奏することができる。さらに、麺をマイクロ波加熱することで、麺を煮立てることで加熱調理する場合に比べ、調理に要する手間と時間を軽減でき、また、電子レンジを用いて容易に微妙な加熱条件を設定できるため、加熱過剰による麺の糊化澱粉の膨潤、崩壊、溶解、溶出による軟化を防止できる。
また、米飯５をマイクロ波加熱する場合、湯せん加熱する場合に比べて短時間で食味値を高くすることができる。例えば、２００グラムの米飯を加熱する場合、湯煎加熱では食味値を最高値にするのに１３〜１５分を要し、その食味値の最高値もＳＴＡ分析で７１程度であるのに対して、マイクロ波加熱では食味値を最高値にするのに６００ワットの電子レンジであれば２分３０秒程度で足り、その食味値の最高値もＳＴＡ分析で８６にできる。
その乾燥麺３と米飯５を上記のようにマイクロ波加熱する場合、その第１容器２の開口２′を第１容器２により閉鎖した状態で、その第１容器２の内部は通気口２０を介して外部に通じるので、調理用水がマイクロ波加熱により突沸するのを防止し、第２容器４に出し汁が付着するのを防止できる。
また、その乾燥麺３を食材９により調理用水の飛散を抑制できるように覆った状態でマイクロ波加熱することで、調理用水が突沸しても飛散するのを防止でき、第２容器４に出し汁が付着するのを防止できる。
さらに、その乾燥麺３にアルギン酸が添加されているので、その麺３を調理用水に浸漬してマイクロ波加熱することで、上記熟成効果を促進し、調理後における麺同志の付着を防止し、ほぐれの良さを保つことができ、また、茹で伸びし難くできる。
【００２７】
図７は本発明の第２実施形態の容器入り麺付き米飯１０１を示す。この第２実施形態において、上記第１実施形態と同様部分は同一符号で示して重複説明を省略し、相違点を説明する。
まず、第１容器２の高さ寸法は第２実施形態では第１実施形態の高さ寸法よりも小さくされ、第１容器２への乾燥麺３の調理用水の注入量は、その調理用水の液面が第１容器２の開口２′を閉鎖する第２容器４の底面４″の上方に位置するように設定され、第１容器２の内部を外部に連絡する通気口２０は設けられていない。そして、第２容器内の米飯と第１容器内において調理用水に浸漬した麺をマイクロ波加熱する場合、第２容器により第１容器の開口を閉鎖することなく、第１容器と第２容器とを横並び状態にしてマイクロ波加熱される。
また、第２容器４の上面に、小袋２１に収納されたふりかけ２２が載置され、調理された米飯５上に振りかけて賞味することが可能とされている。
さらに、その第２容器４の上方を覆う合成樹脂製補助蓋２３が設けられている。この補助蓋２３は、上壁２３ａと、この上壁２３ａの周囲から上向きに延びた後に下向きに延びる上部周壁２３ｂと、この上部周壁２３ｂの下端外周から外方に張り出すフランジ２３ｃと、このフランジ２３ｃの外周から下方に延びる下部周壁２３ｄとから構成され、そのフランジ２３ｃが第２容器４の上面に接合し、その下部周壁２３ｄが第１、第２容器２、４の上端外周に嵌め合わされている。この補助部材２３と両容器２、４が例えばシュリンク包装されることで互いからの分離が阻止されている。他は上記第１実施形態と同様とされている。
【００２８】
なお、本発明は上記各実施形態に限定されない。例えば、第１容器に収納される麺は乾燥麺に限定されず、茹で生麺を真空包装したＬＬ麺や、茹で生麺を冷蔵したチルド麺や冷凍した冷凍麺等であってもよい。その麺を乾燥麺や密封包装されたＬＬ麺とすることで、常温での長期保存が可能になり、チルド麺とすることで約１週間の冷蔵保存を可能にし、冷凍麺とすることで冷凍状態での長期保存が可能になる。ＬＬ麺、チルド麺等にアルギン酸を添加することで、麺同志の付着を防止し、ほぐれの良さを保てる。また、第１容器に収納される麺の種類は特に限定されず、例えば、うどん、ラーメン、蕎麦を収納でき、特にラーメンにアルギン酸を添加することで熟成効果を大きく促進できる。また、アルギン酸以外の増粘安定剤を添加してもよく、例えばカードラン、カラギナン、キサンタンガム、ペクチン等を添加でき、さらに、複数種類の増粘安定材を混合して添加してもよい。また、第１容器内において調理用水に浸漬した麺をマイクロ波加熱する場合、その調理用水は熱湯であってもよいし、熱湯でなく加熱されていない水でもよい。第２容器４に収納される米飯に種々の食材が具として添加されていてもよい。
【００２９】
【実験例】
以下の表１は、６０グラムの乾燥麺（ラーメン）を、沸騰水に３分間浸漬させて熱湯加熱した場合と、沸騰水に浸漬させた直後に出力６００ワットの電子レンジにより２分３０秒マイクロ波加熱した場合とで、麺の状態とアルファ化度とを測定した結果を示す。
【００３０】
【表１】

【００３１】
上記表１より、調理用水に浸漬された状態の麺をマイクロ波加熱する場合、熱湯加熱する場合に比べ、調理後における麺のアルファ化度を高くして麺の透明感を増すことができるのを確認できる。
【００３２】
以下の表２は、７０グラムのＬＬ麺（うどん）を、沸騰水に浸漬させた直後に出力６００ワットの電子レンジによりマイクロ波加熱した場合と、沸騰水に浸漬させて熱湯加熱した場合と、鍋等に入れた熱湯に麺を入れてガスコンロにより煮込み加熱した場合とで、加熱時間とアルファ化度とを測定した結果を示す。
【００３３】
【表２】

【００３４】
上記表２より、調理用水に浸漬された状態の麺をマイクロ波加熱することで、熱湯加熱や煮込み加熱するのに比べ、短時間で麺のアルファ化度を高くできるのを確認できる。
【００３５】
以下の表３は、アルギン酸を添加していない乾燥麺（７０グラムのうどん）とアルギン酸を添加している乾燥麺（７０グラムのうどん）とを、沸騰水に浸漬させた直後に出力６００ワットの電子レンジにより２分３０秒マイクロ波加熱して調理し、調理直後と、調理後５分経過した時点で、麺の破断荷重、歪率、明度を測定した結果を示す。なお、表３における明度はＬａｂ表色座標系におけるＬ値である。
【００３６】
【表３】

【００３７】
上記表３より、麺にアルギン酸を添加した場合は添加しない場合に比べて、明度が高いことからアルファ化度が高く、５分経過後における破断荷重の低下が小さいことから茹で伸びし難く、歪率が高いことから粘りが強いことを確認できる。
【００３８】
【発明の効果】
本発明によれば、ゴミの軽減を図ることができ、麺の加熱不足を防止でき、容器が出し汁で汚れるのを防止でき、迅速かつ簡便に米飯と麺を調理でき、食味を向上できる容器入り麺付き米飯を提供できる。
【図面の簡単な説明】
【図１】本発明の第１実施形態の容器入り麺付き米飯の断面図
【図２】本発明の第１実施形態の容器入り麺付き米飯の側面図
【図３】本発明の第１実施形態の第２容器の容器本体の右半部破断側面図
【図４】図３のＩＶ‐ＩＶ線断面図
【図５】本発明の第１実施形態の第２容器の容器本体の平面図
【図６】図５のＶＩ‐ＶＩ線断面図
【図７】本発明の第２実施形態の容器入り麺付き米飯の断面図
【符号の説明】
１、１０１容器入り麺付き米飯
２第１容器
３乾燥麺
４第２容器
５米飯
１２カバー体
２０通気口[0001]
BACKGROUND OF THE INVENTION
The present invention relates to dry noodles, LL (Long Life) noodles, chilled noodles, frozen noodles and other noodles stored in a container that can be used for cooking, and cooked cooked rice stored in a container that can be used for cooking It is about.
[0002]
[Prior art]
In recent years, cooked cooked rice in containers that can be cooked with a microwave oven, hot water, and steam, and dry noodles and LL noodles in containers that can be cooked simply by pouring hot water are on the market.
[0003]
[Problems to be solved by the invention]
Conventionally, the above-mentioned rice with a container and the noodles with a container were manufactured and sold separately. Therefore, the opening of the container for storing cooked rice and the opening of the container for storing noodles are individually closed by a lid member. Since these containers and lid members become trash, it has been a problem for the recent increase in trash.
[0004]
In addition, since the lid of the container for storing the noodles is a thin sheet material, warping occurs during heat cooking only by pouring hot water, the container opening is insufficiently closed, and the noodles are insufficiently heated. There was a thing.
[0005]
In addition, conventional noodles in a container that is cooked simply by pouring hot water cannot be heated by microwaves using a microwave oven because the back of the container lid is covered with a metal foil or the heat resistance of the container is insufficient.
[0006]
Conventionally, when cooking rice and noodles as described above, it is necessary to cook them separately. However, since it is cumbersome to set the timing so that both of the cooking ends at the same time, it takes more time than necessary to taste, and the other is cooled at the end of one cooking. is there.
[0007]
In addition, when cooking noodles by simply pouring hot water into a container, the degree of alpha conversion is low and non-uniform compared to when cooking noodles in hot water in a pan etc. There was a problem that there was no feeling or waist and the surface was rough or rough when tasted. On the other hand, when cooking by cooking noodles, the degree of alpha conversion can be increased, but it takes time and effort to cook, and the noodles soften due to swelling, disintegration, dissolution, and elution due to overcooking. It is difficult to delicately set the heating conditions so that no softening occurs.
[0008]
An object of this invention is to provide the cooked rice with a container noodle which can solve the said problem.
[0009]
[Means for Solving the Problems]
The cooked rice with noodles in a container of the present invention includes a first container, noodles stored in the first container, a second container, and cooked rice stored in the second container. The first container has an upward opening and can be poured with cooking water for the noodles. The second container has an upward opening, and the opening is sealed by a cover body. By supporting the second container by the opening periphery of the first container, the opening of the first container can be closed by the second container. The cooking water may be hot water or unheated water.
According to the configuration of the present invention, since the second container for storing cooked rice also serves as the lid of the first container for storing noodles, a dedicated lid member for the first container is not required, and dust can be reduced. Can do. In addition, during the cooking of the noodles stored in the first container, the second container that closes the opening of the first container does not warp due to heat unlike the sheet material. Closure does not become insufficient, and insufficient heating of the noodles can be prevented.
[0010]
In the cooked rice with container noodles of the present invention, the amount of cooking water poured into the first container is such that the level of the cooking water is located below the bottom surface of the second container that closes the opening of the first container. Preferably it is set.
Thereby, when the opening of the first container is closed by the second container during the cooking of the noodles stored in the first container, the noodle stock can be prevented from adhering to the second container.
[0011]
In the cooked rice with noodles in the container of the present invention, the noodles immersed in cooking water in the first container and the cooked rice stored in the second container closing the opening of the first container Preferably it can be wave heated.
As a result, noodles and cooked rice can be heated at the same time. By equalizing the heating time of both, the other can not be cooled at the end of either cooking, and both can be tasted as quickly as possible. .
In addition, the inventor of the present invention, by heating microwave noodles immersed in cooking water, the noodles after cooking are highly alpha and uniform compared to heating noodles simply by pouring hot water into the container. In addition, the present inventors have found that the noodles can be made smoother by increasing the transparency and waist of the noodles, eliminating the rough texture. This is because when noodles are heated simply by pouring hot water into the container, the noodles are heated from the surface, so it takes time until the inside is heated. In contrast, when the microwave heating is performed, the noodles can be heated not only from the surface but also from the inside, and the gelatinized starch on the surface of the noodles can be prevented from collapsing. That is, by aging the noodles soaked in cooking water, the aging effect of the noodles can be achieved.
In addition, when heating noodles in a microwave, compared to cooking noodles by cooking, the labor and time required for cooking can be reduced, and cooking conditions can be easily set using a microwave oven. The dissolution of gelatinized starch by elution and the softening of noodles by elution can be prevented.
In addition, when the cooked rice is microwaved, the taste value can be increased in a shorter time than when the hot water bath is heated.
[0012]
In the case where the noodles and cooked rice are heated by microwaves as described above, a vent that communicates the inside of the first container to the outside with the opening of the first container closed by the second container is the first. It is preferably formed in a container. Thereby, it is possible to prevent the cooking water from bumping at the time of microwave heating and to prevent the soup from adhering to the second container.
[0013]
It is preferable that the microwave heating is performed in a state where food is stored in the first container and the noodles are covered with the food so that scattering of cooking water can be suppressed.
By covering the noodles with foodstuffs such as fried chicken and tempura, it is possible to prevent the cooking water from splashing when boiled by microwave heating and to prevent the soup from adhering to the second container.
[0014]
When the noodles and cooked rice are microwave-heated as described above, it is preferable to add a thickening stabilizer to the noodles, and it is particularly preferable to add alginic acid. When microwaved noodles immersed in cooking water, adding a thickening stabilizer, especially alginic acid, to the noodles not only increases the stickiness of the noodles after cooking, but also prevents adhesion of the noodles. However, it is based on the finding that it can maintain the goodness of loosening and can hardly be stretched with a heel. This is because the aging effect of noodles can be promoted during microwave heating by adding a thickening stabilizer.
[0015]
DETAILED DESCRIPTION OF THE INVENTION
The first embodiment of the present invention will be described below with reference to FIGS.
[0016]
1 and 2, the cooked rice 1 with noodles in a container is housed in a first container 2, dried noodles 3 housed in the first container 2, a second container 4, and the second container 4. The cooked cooked rice 5 is provided, and in the first container 2, the powder soup 7 stored in the first sachet 6 and the food 9 enclosed in the second sachet 8 are stored in the first container 2. The powder soup 7 and the ingredients 9 are taken out from the sachets 6 and 8 during cooking.
[0017]
Alginic acid is added to the dried noodle 3 as a thickening stabilizer. The amount of alginic acid added is preferably 0.3 to 0.5% by weight with respect to the raw material powder of the noodle 3.
[0018]
The first container 2 has an upward opening 2 ', is formed of a synthetic resin material capable of microwave heating and hot water heating, a bottom wall 2a, and a peripheral wall 2b extending upward from the periphery of the bottom wall 2a, The peripheral wall 2b is composed of a flange 2c projecting outward from the outer periphery of the upper end of the peripheral wall 2b, and the peripheral wall 2b extends along a conical surface extending outward as it goes upward. Water for cooking the dried noodle 3 can be poured into the first container 2 from the opening 2 '. As the synthetic resin material forming the first container 2, for example, expanded polystyrene can be used.
[0019]
The second container 4 includes a container body 11 having an upward opening 11 ′ and a cover body 12 that seals the opening 11 ′.
The container body 11 is made of a synthetic resin material that can be heated by microwaves and hot water, and has a bottom wall 11a, a peripheral wall 11b extending upward from the periphery of the bottom wall 11a, and an outer periphery of the upper end of the peripheral wall 11b. The peripheral wall 11b extends along the conical surface that spreads outward as it goes upward. As shown in FIG. 3 to FIG. 6, the peripheral wall 11 b has a heat dissipation effect improved by alternately forming concave portions 11 b ′ and convex portions 11 b ″ along the vertical direction in the circumferential direction. to 11 a, the heat radiation effect by '' and protrusions 11b and recesses 11c continuous to the 'convex portion 11c' is formed along the Toga径direction is improved recess 11b of the peripheral wall 11b. FIG. 3, FIG. 4, the container body 11 is formed from a co-extruded multilayer sheet comprising an outer layer 11A, an inner layer 11B, and an intermediate layer 11C between the outer layer 11A and the inner layer 11B. The outer layer 11A and the inner layer 11B are made of a synthetic resin having higher oxygen barrier properties, and the outer layer 11A and the inner layer 11B are made of a synthetic resin having higher heat resistance than the intermediate layer 11C. For example, Eval resin (EVOH) can be used. As the outer layer 11A and the inner layer 11B, for example, a polyolefin resin can be used.
The cover body 12 is a sheet made of a synthetic resin having flexibility and heat resistance. For example, the outer layer can be made of nylon, the intermediate layer can be made of eval resin, and the inner layer can be made of polypropylene (PP) sealant. It is thermally welded to the upper surface of the flange 11c so as to be peeled off, whereby the opening 11 'of the container body 11 is sealed.
[0020]
The second container 4 is supported by the flange 2c at the periphery of the opening 2 'of the first container 2 in a mounting manner via the flange 11c, so that the opening 2' of the first container 2 becomes the second container 4 Closed. Moreover, since the lower part of the second container 4 is accommodated in the first container 2 with respect to the flange 11c at the upper end, the second container 4 is not bulky and can be made compact as a whole. In a state where the opening 2 ′ of the first container 2 is closed by the second container 4, both the

containers

2, 4 are, for example, shrink-wrapped to prevent separation from each other.
[0021]
As shown in FIG. 1, the amount of cooking water poured into the first container 2 is the bottom surface of the second container 4 where the liquid level L of the cooking water closes the opening 2 ′ of the first container 2. It is set to be positioned below 4 ″.
[0022]
The dried noodles 3 immersed in cooking water in the first container 2 and the cooked rice 5 stored in the second container 4 closing the opening 2 'of the first container 2 are obtained by a microwave oven. The dried noodle 3 and cooked rice 5 can be cooked by microwave heating. In the microwave heating, the cover body 12 of the second container 4 is partially peeled from the container body 11 and the opening 11 ′ is partially opened.
[0023]
Before the microwave heating is performed, the food 9 taken out from the second sachet 8 is placed on the dry noodle 3, and microwave heating is performed with the food 9 covering the dry noodle 3. As the food 9, for example, fried or tempura can be used.
[0024]
In order to prevent the internal pressure of the first container 2 from rising during the microwave heating, the inside of the first container 2 is closed with the opening 2 ′ of the first container 2 closed by the first container 2. Is formed in the peripheral wall 2 b of the first container 2.
[0025]
The time of the microwave heating is set so that proper cooking can be performed according to the amount and temperature of cooking water and the amount of cooked rice 5 and dried noodles 3. For example, 180 grams of cooked rice 5 in a second container 4 stored at room temperature and 70 grams of dried noodles 3 immersed in 390 grams of cooking water boiled in the first container 2 are microwave ovens with an output of 600 watts. When microwave heating is used, the heating time is appropriately about 2 minutes 30 seconds.
[0026]
According to the above configuration, since the second container 4 for storing the cooked rice 5 also serves as a lid for the first container 2 for storing the dried noodle 3, the dedicated lid member for the first container 2 is not required, Mitigation can be achieved.
During heating cooking of the dry noodle 3 stored in the first container 2, the second container 4 that closes the opening 2 'of the first container 2 does not warp due to heat like a sheet material. The first container opening 2 'is not sufficiently closed, and insufficient heating of the dried noodle 3 can be prevented.
The amount of the dry noodle 3 poured into the first container 2 is such that the level L of the cooking water is below the bottom surface 4 ″ of the second container 4 that closes the opening 2 ′ of the first container 2. Therefore, the noodle stock 3 can be prevented from adhering to the second container 4.
Since the cooked rice 5 and the dried noodles 3 can be heated by microwaves simultaneously, by equalizing the heating time of both, the other is not cooled at the end of either cooking, and both of them can be heated as quickly as possible. You can enjoy. By heating the dried noodles 3 immersed in cooking water by microwave, compared to heating the dried noodles just by pouring hot water into the container, the degree of alpha conversion of the noodles after cooking is made high and uniform. The noodles can be made transparent and smooth, and the noodles can be smoothed. That is, the aging effect of the noodle 3 can be achieved by microwave heating the noodle 3 immersed in cooking water. Furthermore, by heating the noodles in a microwave, the labor and time required for cooking can be reduced compared to when cooking by boiling the noodles, and delicate heating conditions can be easily set using a microwave oven. It is possible to prevent swelling, disintegration, dissolution, and elution of the gelatinized starch of noodles due to excessive heating.
In addition, when the cooked rice 5 is heated by microwaves, the taste value can be increased in a shorter time than when hot water is heated. For example, in the case of heating 200 grams of cooked rice, it takes 13 to 15 minutes to reach the maximum taste value in hot water heating, and the maximum value of the taste value is about 71 in the STA analysis, In microwave heating, the maximum value of the taste value is about 2 minutes 30 seconds with a microwave oven of 600 watts, and the maximum value of the taste value can be made 86 by STA analysis.
When the dried noodle 3 and the cooked rice 5 are heated by microwaves as described above, the opening 20 ′ of the first container 2 is closed by the first container 2, and the inside of the first container 2 has the vent 20. Therefore, the cooking water can be prevented from bumping due to microwave heating, and the soup can be prevented from adhering to the second container 4.
In addition, by heating the dried noodles 3 with the ingredients 9 so that the scattering of cooking water can be suppressed, the cooking noodles can be prevented from splashing even if the cooking water bumps, and the soup stocked in the second container 4 Can be prevented.
Furthermore, since alginic acid is added to the dry noodle 3, by immersing the noodle 3 in cooking water and microwave heating, the maturation effect is promoted, and adhesion of noodles after cooking is prevented, It can maintain the goodness of loosening and it can be hard to stretch with a heel.
[0027]
FIG. 7 shows cooked rice 101 with noodles in a container according to the second embodiment of the present invention. In the second embodiment, the same parts as those in the first embodiment are denoted by the same reference numerals, the duplicate description is omitted, and different points will be described.
First, the height dimension of the 1st container 2 is made smaller than the height dimension of 1st Embodiment in 2nd Embodiment, and the injection amount of the cooking water of the dry noodle 3 to the 1st container 2 is the cooking water. The liquid level is set to be located above the bottom surface 4 ″ of the second container 4 that closes the opening 2 ′ of the first container 2, and a vent hole 20 that communicates the inside of the first container 2 to the outside is provided. When the cooked rice in the second container and the noodles immersed in the cooking water in the first container are heated by microwave, the first container and the second container are not closed by the second container without closing the opening of the first container. Microwave heating is performed with the container side by side.
Further, a sprinkle 22 housed in a small bag 21 is placed on the upper surface of the second container 4 and can be sprinkled on the cooked cooked rice 5 to taste it.
Furthermore, a synthetic resin auxiliary lid 23 is provided to cover the second container 4. The auxiliary lid 23 includes an upper wall 23a, an upper peripheral wall 23b that extends upward from the periphery of the upper wall 23a and then extends downward, a flange 23c that projects outward from the outer periphery of the lower end of the upper peripheral wall 23b, and the flange. A lower peripheral wall 23d extending downward from the outer periphery of 23c, the flange 23c is joined to the upper surface of the second container 4, and the lower peripheral wall 23d is fitted to the upper end outer periphery of the first and

second containers

2, 4. Yes. The auxiliary member 23 and the

containers

2 and 4 are shrunk, for example, so that separation from each other is prevented. Others are the same as those in the first embodiment.
[0028]
The present invention is not limited to the above embodiments. For example, the noodles stored in the first container are not limited to dry noodles, and may be LL noodles in which raw noodles are vacuum packaged, boiled chilled noodles, boiled frozen noodles, or the like. By making the noodles into dry noodles or sealed LL noodles, it becomes possible to store at room temperature for a long time, chilled noodles can be refrigerated for about one week, and frozen to make frozen noodles. Long-term storage in the state becomes possible. By adding alginic acid to LL noodles, chilled noodles, etc., adhesion of noodles can be prevented and the looseness can be maintained. Moreover, the kind of noodles accommodated in a 1st container is not specifically limited, For example, udon, ramen, and buckwheat can be accommodated, and especially a ripening effect can be greatly accelerated | stimulated by adding alginic acid to ramen. Further, a thickening stabilizer other than alginic acid may be added. For example, curdlan, carrageenan, xanthan gum, pectin or the like may be added, and a plurality of types of thickening stabilizers may be mixed and added. Moreover, when the noodles immersed in the cooking water in the first container are microwave-heated, the cooking water may be hot water or water that is not heated and not heated. Various foods may be added to the cooked rice stored in the second container 4 as an ingredient.
[0029]
[Experimental example]
Table 1 below shows that 60 grams of dried noodles (ramen) is immersed in boiling water for 3 minutes and heated in hot water, and immediately after being immersed in boiling water, 2 minutes 30 seconds using a microwave oven with an output of 600 watts. The result of measuring the state of noodles and the degree of pregelatinization in the case of wave heating is shown.
[0030]
[Table 1]

[0031]
From Table 1 above, when the noodles immersed in cooking water are heated by microwaves, the transparency of the noodles can be increased by increasing the degree of alpha conversion of the noodles after cooking compared to when heating with hot water. Can be confirmed.
[0032]
Table 2 below shows a case in which 70 grams of LL noodles (udon) is microwave heated in a microwave oven with an output of 600 watts immediately after being immersed in boiling water, and when heated in boiling water after being immersed in boiling water, The results of measuring the heating time and the degree of pregelatinization when noodles are put in hot water put in a pan or the like and boiled and heated with a gas stove are shown.
[0033]
[Table 2]

[0034]
From Table 2 above, it can be confirmed that the noodles immersed in cooking water can be heated by microwaves, so that the degree of alpha conversion of the noodles can be increased in a short time compared to heating with hot water or boiling.
[0035]
Table 3 below shows the output of 600 watts immediately after soaking dry noodles with no alginic acid added (70 grams of udon) and dried noodles with added alginic acid (70 grams of udon) in boiling water. The results of measuring the breaking load, distortion rate, and lightness of noodles immediately after cooking and when 5 minutes have elapsed after cooking are shown. The lightness in Table 3 is an L value in the Lab color coordinate system.
[0036]
[Table 3]

[0037]
From Table 3 above, when alginic acid is added to the noodles, the alpha value is high because the brightness is high, and the decrease in the breaking load after 5 minutes is small, so that it is difficult to stretch with boil and strain. Since the rate is high, it can be confirmed that it is strong.
[0038]
【The invention's effect】
According to the present invention, it is possible to reduce dust, prevent insufficient heating of the noodles, prevent the container from becoming dirty with the soup stock, cook rice and noodles quickly and easily, and enter a container that can improve the taste. Can provide cooked rice with noodles.
[Brief description of the drawings]
FIG. 1 is a cross-sectional view of cooked rice with noodles in a container according to a first embodiment of the present invention. FIG. 2 is a side view of cooked rice with noodles in a container of a first embodiment of the present invention. FIG. 4 is a sectional view taken along the line IV-IV of FIG. 3; FIG. 5 is a plan view of the container body of the second container according to the first embodiment of the present invention; 6 is a cross-sectional view taken along line VI-VI in FIG. 5. FIG. 7 is a cross-sectional view of cooked rice with container noodles according to the second embodiment of the present invention.
DESCRIPTION OF SYMBOLS 1,101 Rice with noodles in a container 2 First container 3 Dry noodle 4 Second container 5 Rice 12 Cover body 20 Vent

Claims

A first container;
Noodles stored in the first container;
A second container;
With the rice stored in the second container,
The first container has an upward opening and a flange projecting outward from the outer periphery of the upper end of the peripheral wall, and is capable of injecting cooking water for the noodle,
The second container has an upward opening and a flange projecting outward from the outer periphery of the upper end of the peripheral wall, and the opening is sealed by the cover body,
The second container is supported by the flange on the periphery of the opening of the first container via the flange 11c of the second container, so that the lower part of the second container is located at the lower side of the upper end flange. And the opening of the first container can be closed by the second container ,
On the peripheral wall of the second container, concave and convex portions along the vertical direction are alternately formed in the circumferential direction,
On the bottom wall of the second container, a concave portion and a convex portion that are continuous with the concave portion and the convex portion of the peripheral wall are formed along the radial direction,
The amount of cooking water injected into the first container is set so that the level of the cooking water is located below the bottom surface of the second container that closes the opening of the first container,
As a first state of being immersed in the cooking water within the container noodles, its a rice in a state of being housed in the second container for closing the opening of the first container, packaged noodles with rice that can be microwave heated.

The noodles stored in the first container are dried noodles,
Containers noodles with rice according to claim 1, the thickener is added to the noodles.

A first container;
Noodles stored in the first container;
A second container;
With the rice stored in the second container,
The first container has an upward opening and a flange projecting outward from the outer periphery of the upper end of the peripheral wall, and is capable of injecting cooking water for the noodle,
The second container has an upward opening and a flange projecting outward from the outer periphery of the upper end of the peripheral wall, and the opening is sealed by the cover body,
The second container is supported by the flange on the periphery of the opening of the first container via the flange 11c of the second container, so that the lower part of the second container is located at the lower side of the upper end flange. And the opening of the first container can be closed by the second container,
The amount of cooking water injected into the first container is set so that the level of the cooking water is located below the bottom surface of the second container that closes the opening of the first container,
The noodles stored in the first container are dried noodles,
A thickening stabilizer is added to the noodle,
The noodles immersed in cooking water in the first container and the cooked rice stored in the second container that closes the opening of the first container can be heated by microwaves,
In the state where the opening of the first container is closed by the second container, a vent for communicating the inside of the first container to the outside is formed in the first container ,
On the peripheral wall of the second container, concave and convex portions along the vertical direction are alternately formed in the circumferential direction,
A rice bowl with noodles in a container , wherein a concave portion and a convex portion connected to the concave portion and the convex portion of the peripheral wall are formed along the radial direction on the bottom wall of the second container .

The cooked rice with noodles in a container according to claim 2 or 3 , wherein the microwave heating is performed in a state in which the noodles are covered so as to suppress scattering of cooking water with the ingredients stored in the first container. .

The cooked rice with noodles in a container according to any one of claims 2 to 4 , wherein alginic acid is added as a thickening stabilizer.