JP5140649B2 - Frozen food for microwave cooking - Google Patents

Description

  The present invention relates to a frozen food for cooking in a microwave oven, and particularly relates to a frozen food that is frozen in a state where a paste-like sauce is put on the upper surface of a noodle mass and cooked in a microwave oven.

With the recent widespread use of microwave ovens, the amount of frozen food that can be eaten simply by cooking with a microwave oven is increasing.
As an example of such a frozen food, Patent Document 1 discloses a frozen pasta containing a sauce that has been sautéed with boiled rice and then fried with a sauce. For example, as shown in FIG. 9, a frozen food of a type in which pasta and sauce are mixed and eaten, such as meat spaghetti and carbonara, is an upper surface of noodle block 1 made of pasta that has been steamed, boiled, or the like. In general, a paste-like sauce 2 is put in the vicinity of the center of the package and is stored in a package and frozen.
Therefore, cooked meat spaghetti and carbonara can be eaten simply by thawing the package in a microwave oven.

JP 2001-186852 A

  However, when such frozen food is actually heated and thawed in a microwave oven, the sauce 2 and the noodle mass 1 are also thawed and heated to a temperature suitable for eating. In the vicinity of the center of the noodle mass 1 covered, so-called thawing unevenness that cannot be thawed at low temperatures occurs, and the sauce and noodles may not be mixed well. It takes a long time to cook with a microwave until the temperature near the center of the noodle block 1 covered with the sauce 2 reaches an appropriate temperature.

  Since microwave ovens generally have a structure that radiates electromagnetic waves into the cooking space from the peripheral wall surrounding the cooking space, when frozen food is placed in the cooking space of the microwave oven and cooked, the center of the frozen food Also, electromagnetic waves with high energy density are likely to be irradiated to the peripheral portion, and the temperature rise in the central portion tends to be delayed as compared to the peripheral portion. Furthermore, in the frozen food as shown in FIG. 9, since the upper surface of the central portion of the noodle mass 1 is covered with the source 2, the irradiation of electromagnetic waves to the central portion of the noodle mass 1 is blocked by the source 2. . For this reason, it is estimated that a big temperature difference arises between the peripheral part of the sauce 2 and the noodle block 1 and the center part of the noodle block 1.

  The present invention provides a frozen food for cooking in a microwave oven that can solve such conventional problems and can be thawed and heated to a temperature suitable for eating in a short time by cooking in a microwave oven. With the goal.

A frozen food for cooking in a microwave oven according to the present invention is a frozen food frozen in a state in which a paste-like sauce is applied to the upper surface of the noodle mass, and the sauce is not applied near the center of the upper surface of the noodle mass. possess an exposed portion of noodle lumps is exposed upward, the source is divided into a plurality of portions spaced apart from one another so as to form a plurality of rows of pattern or lattice-like pattern in the upper surface of the noodle lumps The exposed portions are respectively positioned between the plurality of portions of the source .

  Also, the noodle mass is preferably formed from pasta.

  According to the present invention, the whole can be thawed and heated to a temperature suitable for eating in a short time by cooking in a microwave oven.

It is a top view which shows the structure of the frozen food for microwave oven cooking which concerns on Embodiment 1 of this invention. It is the sectional view on the AA line of FIG. It is a top view which shows the structure of the frozen food for microwave oven cooking which concerns on Embodiment 2 of this invention. FIG. 4 is a sectional view taken along line BB in FIG. 3. It is a top view which shows the structure of the frozen food for microwave oven cooking which concerns on the modification of Embodiment 2 of this invention. It is a top view which shows the structure of the frozen food for microwave oven cooking which concerns on Embodiment 3 of this invention. It is a top view which shows the structure of the frozen food for microwave oven cooking which concerns on the modification of Embodiment 3 of this invention. It is a top view which shows the structure of the frozen food for microwave oven cooking which concerns on the other modification of Embodiment 3 of this invention. It is a top view which shows the structure of the frozen food for microwave oven cooking in a prior art example.

  Hereinafter, the present invention will be described in detail based on preferred embodiments shown in the accompanying drawings.

Embodiment 1
1 and 2 show a frozen food for cooking in a microwave oven according to Embodiment 1 of the present invention. This frozen food is frozen in a state in which a paste-like sauce 12 is applied to the upper surface of a noodle mass 11 made of pasta. The source 12 is hung only on the peripheral edge of the upper surface of the noodle mass 11 so as not to be near the center of the upper surface of the noodle mass 11. That is, an exposed portion 13 where the pasta is exposed upward is formed near the center of the upper surface of the noodle block 11.
More specifically, the sauce 12 is hung so as to form an annular pattern at the peripheral edge of the upper surface of the noodle mass 11, and the exposed portion 13 of the noodle mass 11 is located inside the annular pattern of the source 12. It is formed as follows.

Since the frozen food of Embodiment 1 is formed in this way, the whole food can be thawed and heated to a temperature suitable for eating even in a short time by cooking in a microwave oven.
As described above, since the microwave oven generally has a structure that radiates electromagnetic waves into the cooking space from the peripheral wall surrounding the cooking space, when frozen food is placed and cooked in the cooking space of the microwave oven, There is a tendency that an electromagnetic wave having a high energy density is more easily irradiated to the peripheral portion than the central portion of the food, and the temperature rise in the central portion is delayed compared to the peripheral portion.
However, as shown in FIG. 1, the frozen food of the first embodiment is not covered with the source 12 and is exposed upward without being covered with the sauce 12, so that the upper surface of the noodle mass 11 is exposed. Electromagnetic waves are also directly applied to the center of the. For this reason, a big temperature difference does not arise between the peripheral part and the center part vicinity of the noodle block 11, and the whole is heated substantially uniformly in a short time.
Since the sauce 12 contains a lot of moisture and has a larger heat capacity than the noodle mass 11, the sauce is covered with the sauce near the center of the top surface of the noodle mass like the conventional frozen food shown in FIG. In this case, it is presumed that even if the source is irradiated with electromagnetic waves, the temperature of the noodle mass in the portion covered with the source hardly rises.
However, in the frozen food of Embodiment 1 shown in FIG. 1, since the sauce 12 does not cover the vicinity of the center of the upper surface of the noodle mass 11, the influence of the heat capacity of the sauce 12 is avoided, and the noodle mass is avoided. It becomes possible to make the whole including 11 central parts into the temperature suitable for eating.

In the frozen food of Embodiment 1, after the pasta and sauce are separately adjusted, the sauce 12 is put on the noodle mass 11 made of pasta so as to form a pattern shape as shown in FIG. Can be manufactured.
The freezing method is not particularly limited as long as it can completely freeze the pasta and the sauce.
Moreover, the frozen food obtained in this way is thawed in a short time by cooking in a microwave oven, and becomes a food heated to a temperature suitable for eating.

The pasta used in the present invention is not particularly limited, and may be boiled pasta or raw pasta. Furthermore, it is not specifically limited to the kind of dry pasta used as a raw material for boiled pasta, for example, spaghetti, macaroni, vermicelli, noodles and the like.
In addition, there are no particular restrictions on the method of boiled dry pasta, for example, the amount of water added to the dried pasta, boiled time, boiled yield, cooling temperature, etc., and the boiled can be boiled according to conventional methods according to the type of pasta.

  The sauce used in the present invention is not particularly limited as long as it is generally used according to the type of pasta. It is done. Such a pasty sauce can be produced according to a conventional method.

Embodiment 2
In Embodiment 1 described above, the source 12 is applied so as to form an annular pattern on the peripheral edge of the upper surface of the noodle block 11, but the present invention is not limited to this pattern shape. For example, the frozen food for microwave cooking which has a pattern shape as shown in FIG.3 and FIG.4 may be sufficient. That is, the source 12 may be divided and arranged in two portions spaced apart from each other so as to form a plurality of rows, for example, two rows of pattern shapes on the upper surface of the noodle block 11 made of pasta. That is, in the region R near the center of the upper surface of the noodle mass 11, the exposed portion 13 where the pasta is exposed without being covered with the source 12 is located between the two portions of the source 12.

  Similarly to the frozen food of the first embodiment, the frozen food of the second embodiment formed in this way also passes through the exposed portion 13 in the region R near the center of the upper surface of the noodle mass 11 during cooking with a microwave oven. Electromagnetic waves are directly applied to the noodle mass 11. For this reason, a large temperature difference does not occur between the peripheral portion of the noodle mass 11 and the vicinity of the center portion, and the exposed portion 13 is not affected by the heat capacity of the source 12, so that the whole is thawed even in a short time. Then, it can be heated to a temperature suitable for eating.

Further, the source 12 is not limited to the pattern shape of two rows, but may be formed of a pattern shape of three rows as shown in FIG.
That is, the source 12 is divided and arranged in three parts spaced apart from each other so as to form a three-row pattern shape on the upper surface of the noodle mass 11 made of pasta. In the region R, the exposed portions 13 are located between the three portions of the source 12.

Even in this way, similarly, the whole can be thawed and heated to a temperature suitable for eating in a short time by cooking in a microwave oven.
Further, the sources 12 can be spaced apart from each other so as to form a pattern shape of four or more rows.

Embodiment 3
The frozen food for microwave oven cooking which concerns on Embodiment 3 is shown in FIG. In the frozen food of this Embodiment 3, a total of 16 portions in which the sauce 12 is spaced from each other so as to form a lattice shape, for example, a 4 × 4 lattice pattern, on the upper surface of the noodle mass 11 made of pasta. In the region R in the vicinity of the center of the noodle mass 11, the exposed portion 13 where the pasta is exposed without being covered with the source 12 is located between the portions of the source 12.

  Similarly to the frozen foods of Embodiments 1 and 2, the frozen food of Embodiment 3 formed in this way is also exposed in the region R near the center of the upper surface of the noodle mass 11 during cooking with a microwave oven. Through 13, the noodle mass 11 is directly irradiated with electromagnetic waves. For this reason, a large temperature difference does not occur between the peripheral portion of the noodle mass 11 and the vicinity of the center portion, and the exposed portion 13 is not affected by the heat capacity of the source 12, so that the whole is thawed even in a short time. Then, it can be heated to a temperature suitable for eating.

  The frozen food for cooking in a microwave oven shown in FIG. 6 is divided into 16 parts spaced apart from each other so that the sauce 12 forms a 4 × 4 lattice pattern on the upper surface of the noodle block 11. However, the present invention is not limited to this, and as shown in FIG. 7, it may be a frozen food for microwave cooking in which the sauce 12 is arranged so as to form a 3 × 3 lattice pattern. . Furthermore, as shown in FIG. 8, it may be a frozen food for microwave oven cooking in which the sauce 12 is arranged so as to form a 2 × 2 grid pattern.

In the frozen food shown in FIG. 7, the sauce 12 is divided into nine portions spaced apart from each other so as to form a 3 × 3 lattice pattern shape on the upper surface of the noodle mass 11 made of pasta, In the region R in the vicinity of the center of the noodle mass 11, exposed portions 13 where the pasta is exposed without being covered with the source 12 are located between the portions of the source 12.
Similarly, in the frozen food shown in FIG. 8, the sauce 12 is divided into four parts spaced apart from each other so as to form a 2 × 2 lattice pattern on the upper surface of the noodle mass 11 made of pasta. In the region R near the center of the noodle mass 11, the exposed portions 13 where the pasta is exposed without being covered with the source 12 are positioned between the four portions of the source 12, respectively.

Even if the sauce 12 is arranged in the pattern shape as shown in FIG. 7 or FIG. 8, the whole can be thawed and heated to a temperature suitable for eating in a short time by cooking in a microwave oven.
The number of grids on which the sources 12 are arranged is not limited to 4 × 4, 3 × 3, and 2 × 2, and may be 5 × 5 or more. They can also be arranged in different grids.

  In Embodiments 1 to 3, the noodle mass 11 made of pasta has been described as an example. If it is food, it is not limited to pasta. Therefore, for example, frozen foods such as curry udon (curry is a sauce and udon is a noodle chunk) and ankake yakisoba (ankake is a sauce and yakisoba is a noodle chunk) may be used.

  EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Example 1
Boiled pasta was adjusted by placing 500 g (“Product name Ma Mar Spaghetti Blue 1.7 mm” manufactured by Nisshin Foods Co., Ltd.) in 5.0 L of water and boiled for 8 minutes. Separately, a meat sauce (Nisshin Foods Co., Ltd., “Product Name Ma Ma Meat Sauce”) was prepared.
Next, 180 g of pasta is boiled in a container having a length of 140 mm, a width of 180 mm, and a depth of 40 mm so that the top surface is not uneven as much as possible, so that the pattern shape shown in FIGS. 1 and 2 (embodiment 1) is formed. Was put on the upper surface of the noodle mass made of pasta, and then rapidly frozen in an atmosphere of −40 ° C. to obtain frozen noodles.

Example 2
Frozen noodles were prepared in the same manner as in Example 1 except that the sauce was placed on the upper surface of the noodle mass made of pasta so as to form the pattern shape shown in FIGS. 3 and 4 (embodiment 2). Obtained.

Example 3
Frozen noodles were obtained in the same manner as in Example 1 except that the pasta was boiled and the sauce was placed on the top surface of the noodle mass made of pasta so as to form the pattern shape shown in FIG. 5 (Embodiment 2). .

Example 4
Frozen noodles were obtained in the same manner as in Example 1 except that the pasta was boiled and the sauce was placed on the top surface of the noodle mass made of pasta so as to form the pattern shape shown in FIG. 6 (Embodiment 3). .

Comparative Example 1
Frozen noodles were obtained in the same manner as in Example 1 except that the sauce was placed on the top surface of the noodle mass made of pasta so as to form the pattern shape (conventional example) shown in FIG.

The frozen foods for cooking in microwave ovens of Examples 1 to 4 and Comparative Example 1 obtained as described above were each adjusted to about −12 ° C. and stored, and then microwaved (ER-manufactured by Toshiba Corporation). V7, 600 W), the cooking time was set to 3 minutes and cooking was performed, and the temperature of the peripheral edge and the center of the noodle mass was measured.
The results are shown in Table 1.

As shown in Table 1, in Comparative Example 1 in which the sauce was applied near the center of the upper surface of the noodle mass, the temperature of the center did not reach 0 degrees even after cooking by the microwave. It can be seen that there are parts that are not partially decompressed.
On the other hand, in Examples 1 to 4 having an exposed portion where pasta is exposed upward near the center of the upper surface of the noodle mass, there is a slight temperature difference between the peripheral portion and the central portion of the noodle mass. However, there was no center part below freezing point as in Comparative Example 1, and the whole was thawed. By stirring the pasta and the sauce, it was possible to eat meat spaghetti with the appropriate temperature.

11 Noodle mass, 12 sauce, 13 exposed area, R area near the center.

Claims (2)

A frozen food frozen in a state where a paste-like sauce is hung on the top surface of the noodle mass,
The noodle mass possess an exposed portion exposed upward without the source is applied to the vicinity of the center portion of the upper surface of the noodle mass,
The sauce is divided into a plurality of portions spaced from each other so as to form a plurality of rows of pattern shapes or a lattice pattern shape on the upper surface of the noodle mass, and the exposed portion is a plurality of the sources. A frozen food for cooking in a microwave oven, wherein the frozen food is located between the portions . The frozen food for cooking a microwave oven according to claim 1, wherein the noodle mass is made of pasta.

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