JP5513220B2 - Noodle food for microwave cooking - Google Patents

Description

  The present invention relates to a noodle food for cooking in a microwave oven capable of cooking dry noodles contained in a heatable container in a short time using a microwave oven.

Conventionally, as food that can be easily eaten, noodles such as boiled and pre-boiled pasta are frozen, stored in a microwave heating container, and attached with a cooking sauce. .
Since such foods are prepared by thawing boiled noodles in advance and adding a cooking sauce, the noodles absorb the water before freezing or during freezing to make the food dry. Easy to feel.

In addition, noodle foods such as pasta, which can store raw α-noodles in a container so that they can be stored at room temperature and can be eaten in a short time by heating with a cooking sauce in a microwave oven, are also widely used.
Such raw noodle type foods are excellent in texture because the noodles are raw type, and have the advantage that they can be cooked in a short time of about 3 to 5 minutes.

However, since the gelatinized raw noodles will rot in a few days as they are, pH treatment is usually performed to make long-life noodles (raw noodles that can be stored for a long period of 6 months at room temperature). . Specifically, raw noodles are gelatinized by boiling or the like, and then citric acid, lactic acid or the like is added to process the pH to 4.3 or lower.
For this reason, although this seed noodle food is excellent in texture, a unique “sour” taste remains, and many of them greatly impair the flavor.

  In view of this, the present applicant has proposed a food product in which pasta is sauteed with boiled food and then frozen after the sauce is added on the obtained taper star (see Patent Document 1).

JP 2001-186852 A

However, in the food described in the above-mentioned literature, there is also an advantage that it can be eaten only by heating and thawing, and although there is an advantage that the feeling of crumbs of pasta is also improved, frozen pasta cooked in advance, As long as it is reheated and eaten, there is an inferior point in flavor, especially when compared to freshly boiled pasta.
Therefore, an object of the present invention is to provide a noodle food for cooking in a microwave oven that can obtain a flavor equivalent to that of freshly boiled noodles by simply heating in a microwave oven.

The noodle food for cooking the microwave oven of the present invention is not pre-gelatinized noodles, a heatable container containing the dry noodles, housed in the heatable container, put water and microwave heated, It is characterized by including the powder sauce for being able to eat.
According to the above configuration, the flavor of freshly boiled noodles in a short time is obtained by adding dry noodles that are not pregelatinized in the container and water and a powder sauce in an amount corresponding to the amount of dry noodles that are not pregelatinized. The noodle food which can be eaten provided with can be obtained.
In particular, unlike many conventional microwave noodle foods, no liquid sauce is used. By adding an appropriate amount of water based on the weight of the noodles, this functioned properly as hot water for convection and boiled water in the container during cooking in a microwave oven. Can be deep-fried.

Preferably, the water is 180% to 360% of the dry noodles by weight.
According to the said structure, when water is less than 180% by weight with respect to dry noodles, it is difficult to eat hard-boiled. When water exceeds 360% by weight with respect to dry noodles, the boiled rice tends to be soft and have a low texture.

Preferably, the dry noodles are pasta dry noodles, and the water is 190% to 290% of the dry noodles in a weight ratio.
According to the above configuration, when the weight ratio of water to dry noodles is 190% to 290% of the dry noodles, boiled roasting is appropriate and corresponds to the so-called “Ardente”, and slightly in the center. A very tasty texture with or without a core can be obtained.

Preferably, the pasta dry noodles are characterized in that the cross-sectional diameter of the noodles is 1.8 mm or less.
According to the said structure, when the cross-sectional diameter of noodles exceeds 1.8 mm, the amount of moisture must be increased, and cooking time will become shorter than necessary.

Preferably, the pasta dry noodles are grooved dry noodles having grooves extending in the length direction of the noodles.
According to the said structure, a contact area with water (boiled hot water) becomes large during cooking, and a bowling can be completed in a short time.

Preferably, the pasta dry noodles have a substantially N-shaped cross section.
According to the above configuration, since the contact area with water (boiled hot water) can be maximized during cooking, the cooking time can be shortened to the shortest time, and at the same time, the pasta having a circular cross section can be obtained. it can.

Preferably, the groove of the pasta dry noodle has a substantially V-shaped cross section.
According to the above configuration, the area of contact with water (boiled hot water) is increased during cooking, so that the baking can be completed in a short time, and a pasta with a circular cross-section can be obtained when cooking.

  INDUSTRIAL APPLICABILITY The present invention can provide a noodle food for cooking in a microwave oven that can obtain a flavor equivalent to that of freshly boiled noodles simply by heating in a microwave oven.

The perspective view which shows the structure of preferable embodiment of the noodle food for microwave oven cooking of this invention. The top view of the noodle food for microwave oven cooking of FIG. AA sectional drawing of FIG. BB sectional drawing of FIG. The schematic diagram which shows the state when the dry noodles accommodated in the container are boiled.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the drawings.
(Whole composition of microwave cooking noodle food)
1 to 4 show a microwave oven cooking noodle food 10 according to an embodiment of the present invention, FIG. 1 is a perspective view thereof, FIG. 2 is a plan view thereof, and FIG. 3 is a sectional view taken along line AA in FIG. 4 is a cross-sectional view taken along the line BB in FIG. In these drawings, dry noodles are omitted or reduced in number so that the container can be easily understood. Moreover, in FIG.3 and FIG.4, the liquid which is not put into the noodle food 10 for microwave oven cooking at the time of sale is shown with the dashed-two dotted line for the convenience of understanding.

  In this case, the noodle food for microwave oven cooking (hereinafter referred to as “food”) 10 includes a dry noodle 20 and a dry noodle cooking container (hereinafter referred to as “container”) 12 for containing and cooking the dry noodle 20. Have. The food 10 is sold in a state where the dry noodles 20 are already accommodated in the container 12, and when cooking, after adding a powder soup S having the composition described later, the dry noodles 20 are accommodated with an appropriate amount of water. The noodles 20 are boiled while being put in the container 12 and being heated in a microwave oven. At this time, in consideration of the convenience of cooking, it is preferable that the amount of the liquid for boiling dry noodles is set to an appropriate amount so that hot water is not needed after cooking. For example, the liquid of this embodiment is water used for the purpose of boiling noodles, and the amount of water is about 2 to 2.5 times the weight of dry noodles.

First, the dry noodle 20 will be described.
The dry noodles 20 are long and thin straight dry noodles, such as dry noodles for pasta, soba noodles, and dry noodles for udon that are cooked by absorbing liquid. In the present embodiment, the dry noodles 20 are pasta dry noodles, for example, noodles made by kneading durum wheat semolina and water, and each noodle is cut in advance to a predetermined length.
The dry noodles 20 are arranged in the short direction (Y direction in FIG. 1) of the container 12 so as to align the length direction of the dry noodles 20 as shown in FIGS. (Z direction in FIG. 4). The dry noodle 20 is stored in the container 12 in a predetermined amount, in this case, for example, about 80 grams as an adult serving.

Since the food 10 is intended to be easily cooked and eaten by heating in a microwave oven, it is preferable that the dried noodle 20 be boiled in a short time. Therefore, as shown in the enlarged cross-sectional view of the dry noodle 20 surrounded by the alternate long and short dash line in FIG. 4, the dry noodle 20 of the present embodiment has a circular or elliptical cross section perpendicular to its length direction. The grooved noodles are formed with grooves 24 that gradually decrease in diameter from the outer surface toward the inner side. According to this configuration, since the dry noodles 20 are provided with the grooves 24, the surface area is increased.
Preferably, as shown in FIG. 4, the dry noodles 20 should be substantially N-shaped with small changes in the thickness of each part in the cross section.
However, the form of the dry noodles is not limited to this, and those having a V-shaped cross section can also be used.

The dry noodle 20 in FIG. 4 will be described in more detail.
The dry noodle 20 has a cross-section 22 of a circle having a diameter W2 cut equally evenly on the left and right by a parallel line having a width T2, and the outer portion of the width T2 is cut off, and a V-shaped groove 24a cut from the left side is formed on the top. The lower portion has a V-shaped groove 24b cut from the right side.
The cross section 22 is a circular arc having a maximum diameter of the diameter W2 and a main outer shape of the diameter W2. The diameter W2 is set to 1.2 mm to 3.0 mm. The parallel width T2 to be cut is preferably set to a width that leaves an arc having a diameter W2 of ½ or more so that the cross-section of the dried noodle 20 that is boiled is substantially circular.

The two grooves 24a, 24b are arranged in a point-symmetrical position with respect to the center of the cross section 22 so that the sides adjacent to each other are substantially parallel, and the thickness A4 of the noodle band portion between the two grooves 24a, 24b. Is substantially constant.
In addition, each of the grooves 24 a and 24 b is formed deeper than the center of the cross section 22. In FIG. 4, A3 indicates the thickness of the noodle strip portion between the tip of the groove 24a and the cut-off surface by the straight line having the width T2. In addition, since the groove | channel 24a and the groove | channel 24b are point symmetrical shapes, the thickness of the noodle strip part in the front-end | tip of the groove | channel 24b is also A3.
The depth T1 of the grooves 24a and 24b, that is, the length T1 of the perpendicular from the groove tip to the opening end surface is larger than ½ of the width T2 which is the diameter in the formation direction of the grooves 24a and 24b of the cross section 22 It is preferable. Thereby, the thickness A3 can be reduced, and the thickness between the arc of the cross section 22 and the sides of the arcs of the grooves 24a and 24b shown by A1 and A2 in FIG. 4 can be reduced. .

  The tips of the grooves 24a and 24b have an angle P1, and the side on the arc side is bent at an obtuse angle in the middle. Thereby, the thickness A2 from the side on the tip end side to the arc and the thickness A1 at the bent portion are formed to have the same dimensions, and the thickness from the tip end of the grooves 24a and 24b to the opening is formed. Change can be reduced. Note that the arc sides of the grooves 24a and 24b may be bent at two or more locations.

  Thickness of each part of the cross section 22 shown by A1 to A4 described above (thickness of the noodle strip part in the cross section of the noodle strip: means the thickness of the main part that becomes the skeleton of the noodle strength from the viewpoint of manufacturing) However, the difference between the noodle strings in the cross-sectional shape of the noodle strings, which is generated by providing the grooves, is small, specifically, in the range of 0.3 mm to 0.8 mm. Here, the thickness of the noodle strip portion in the cross section of the noodle strip is 0.3 mm or more. If the thickness is less than 0.3 mm, the texture is weak and the strength is small, so This is because it is difficult to manufacture. On the other hand, the reason why the thickness of the noodle strings in the cross section of the noodle strings is 0.8 mm or less is that when the thickness exceeds 0.8 mm, the cooking time becomes longer and it is difficult to cook in a microwave oven in a short time. Moreover, it is preferable that the thickness of each part of the cross section 22 shall be 0.5 mm-0.6 mm especially also in the said range. This is because, within this range, the balance between the stability of production and the shortening of the time required is most appropriate.

  The dry noodles 20 absorb water by being boiled, and the noodle strings are expanded and deformed to close the grooves 24a and 24b. Therefore, it is preferable that each of the grooves 24a and 24b has substantially the same length on both sides with the tip portion as a boundary. By making the lengths of the two sides of the grooves 24a and 24b substantially the same, when the grooves 24a and 24b are closed, there is no large step on the outer periphery of the cross section 22, and the dry noodle 20 has a good appearance and taste. And you can get a texture.

  Furthermore, it is preferable that the angle P1 of the tips of the grooves 24a and 24b is 20 degrees to 70 degrees. The reason why the angle P1 is set to 20 degrees or more is that when the angle is less than 20 degrees, the effect of shortening the time is small, and when the angle P1 is set to 70 degrees or less, the widths of the grooves 24a and 24b are too large. This is because the groove may not be closed properly even after it has been boiled. In addition, although the front-end | tip part of groove | channel 24a, 24b may be roundish, in the cross section 22, ratio of the width | variety of the groove part with respect to the thickness of a noodle strip part is 1.0: 0.5-2.0 It is preferable to do this.

The dry noodles 20 having the cross-sectional shape as described above have a large surface area, so that the cooking time is shortened. Moreover, since the dry noodle 20 has almost no change in thickness over the entire cross section 22 and is almost uniform, the whole noodle can be boiled to an even hardness, and a good taste and texture can be obtained. . Furthermore, the grooves 24a and 24b formed in the dry noodle 20 can obtain a good appearance in which the grooves are appropriately closed when the noodles 20 are boiled and there are no large steps in the closed portions.
In addition, the dry noodles of this invention are not restricted to embodiment mentioned above, Of course, even if the length of cooking time is not considered, it does not matter even if a cross section is a simple circular shape. Further, in the dry noodle 20 of the present embodiment, the grooves 24a and 24b described above are substantially V-shaped, but the grooves 24a and 24b may be U-shaped with two sides substantially parallel to the tip. The main outer shape of the cross section of the dry noodle 20 may be an elliptical arc.

(About powder sauce)
The powder sauce determines the taste of the food 10 and, depending on the type of inclusion, has the property of determining the “ingredient” of the noodle food, but in the present embodiment, particularly the “powder” sauce, "Moisture" for frying this in accordance with the amount of dry noodles and the amount of dry noodles, eliminating the inclusion of "moisture" in the "sauce" as seen in conventional cooked foods in microwave ovens The amount of blending is such that no knuckles occur.

これらの粉末ソースの組成はあくまでのパスタに係る麺食品の例であり、後述する乾麺および乾麺の量とそれと対応する水分等とともに、実施例を構成する。
なお、日本蕎麦や中華麺についても、それぞれ対応する味付けの粉末ソースを容易に形成することができる。すなわち、これらの粉末ソースに関しては、従来より粉末状のソースによる味付け手法は、カップ麺（カップ容器に収容された麺を熱湯でもどす調理法による麺食品）において広く採用されており、本発明でも、水分を含有しないこれら粉末ソースを広く利用することができる。

The composition of these powder sauces is merely an example of noodle foods related to pasta, and constitutes an embodiment together with the amount of dry noodles and dry noodles to be described later, moisture corresponding thereto, and the like.
In addition, with respect to Japanese soba noodles and Chinese noodles, a corresponding seasoned powder sauce can be easily formed. That is, with respect to these powder sauces, the seasoning method using a powdery sauce has been widely used in cup noodles (a noodle food by a cooking method in which noodles contained in a cup container are returned with hot water), and also in the present invention. These powder sources that do not contain moisture can be widely used.

Next, the container 12 will be described.
The container 12 is a container made of, for example, a synthetic resin that can withstand heating by a microwave oven. In the case of this embodiment, a polypropylene resin foam sheet or another sheet is laminated, heated, and extruded by a mold. It will be. The container 12 is hermetically sealed with a thin film or the like in a state of being sold, but for convenience of explanation, the container 12 is shown excluding the film.

This container 12 contains the liquid for boiling the dry noodle 20 and the dry noodle 20, and is made into the substantially rectangular box shape as a whole. That is, as shown in FIG. 1, the container 12 includes a bottom portion 14 on which straight dry noodles are placed, and a frame-like wall portion that stands up from the periphery of the bottom portion 14 and stores liquid inside. 16 and the upper part is a large opening 18.
As shown in FIG. 3 and FIG. 4, the container wall portion 16 is preferably an inclined surface that gradually expands upward, so that the liquid R is blown out when the dry noodles 20 are boiled. Can be prevented.
As shown in FIG. 1, flange-shaped projecting portions 44, 44 extending outward are formed on the end surface of the wall portion 16 on the opening 18 side along the longitudinal direction X. The parts 44, 44 are used as handles.
A plurality of protrusions or ribs 17 that are parallel to each other in the longitudinal direction are formed on the side surface of the wall portion 16 along the longitudinal direction (longitudinal direction of the contained noodles) X. The ribs 17 are preferably bellows as shown in FIGS. 1 and 2, and even when the outermost protruding portion 17a (see also FIG. 4) is pushed with a finger, It effectively prevents excessive retraction. In particular, the container 12 has a substantially rectangular bottom surface as will be described later, and is transported, displayed, etc. in a situation where the stored linear dry noodles easily come into contact with the side surfaces. The effect of the bellows ribs is great. Further, the bellows-like rib 17 has a dimension W4 between the protrusions 17a, 17a adjacent to each other corresponding to the belly of the finger, and is difficult to slip when gripped. For this reason, it is urged to hold the container 12 without applying excessive force, thereby preventing breakage of the stored dry noodles.

Here, in the process of boiling the dry noodles 20, the starch components on the surface are “gelatinized” (α-ized), and the surfaces in contact with each other are bonded. In particular, since the dry noodle 20 of the present embodiment has the groove 24, as shown in FIG. 5 which is a schematic diagram showing a state when the dry noodles stacked and accommodated in the container are boiled, the grooves 24 mesh with each other, There is a high risk of adhesions.
Therefore, it is preferable to avoid such a situation by configuring the container as follows.

(About the shape of the container bottom)
The container 12 has a bottom portion 14 that has a substantially rectangular shape (substantially rectangular in the case of the present embodiment) in plan view, and thus when the straight dry noodles 20 are accommodated, the ends of the dry noodles 20 hardly overlap each other. doing. That is, when a large number of dried noodles 20 are arranged in the longitudinal direction of the container 12 so that the length of the noodle strings is aligned, when the bottom of the container is, for example, elliptical, it is flat near the center in the width direction of the container. Even if they can be arranged, the ends of the dry noodles 20 overlap each other because the length is reduced at both ends in the width direction. Then, the noodles will stick together and cannot be boiled properly. However, in the case of this embodiment, since the bottom part 14 is substantially rectangular, such overlapping of the ends of the dry noodles 20 is prevented, and adhesion between the noodles can be prevented.
In addition, the substantially rectangular shape of the bottom part 14 here does not mean a strict rectangular shape, but the bottom part 14 shown in FIGS. 1 and 2 has a rectangular shape as a whole with its four corners chamfered in an arc shape. Of course, things are also included.

Here, about the container 12 of this embodiment, in order to prevent adhesion between noodles, the further device is given.
First, as shown in FIGS. 1 to 3, a pedestal portion 14 b is provided on the periphery of the bottom portion 14 so that both ends of the dry noodle 20 are placed at a position higher than the central region 14 a. Even if the dry noodle 20 moves in the longitudinal direction of the container 12 (X direction in FIG. 2), the hill portion 14b has a width W3 that allows both ends of the dry noodle 20 to be placed. As a result, when both ends of the dry noodle 20 are placed, a predetermined distance D1 is generated between the dry noodle 20 and the central region 14a of the bottom portion 14 as shown in FIG. Therefore, when the dry noodle 20 is boiled, the liquid R is interposed at the predetermined distance D1, and adhesion between the noodles or between the noodle and the container can be prevented.

  In addition, when the dry noodle 20 becomes soft to some extent, the noodle comes into contact with the central region 14a at the bottom, but in that state, the liquid R for boiling is actively convectioned or moved, so There is little risk of adhesions. For this reason, the predetermined distance D1 between the dry noodle 20 and the central region 14a of the bottom portion 14 may be considerable in order not to make the container 12 meaninglessly large, and only for the time until the convection of the liquid R starts. It is sufficient that a distance can be generated between 20 and the central region 14a.

Moreover, as shown in FIG. 3, the bottom part 14 has a recess 14c formed between the hill part 14b and the central region 14a. This recess 14c plays two roles.
The first function is to create a space for storing the liquid R below the dry noodle 20 and to promote convection of the liquid R when the dry noodle 10 is boiled as shown by an arrow T1 in FIG. Further, in order to exhibit the convection of the liquid R more effectively, the recess 14c has a curved shape that protrudes downward, and is not only between the hill 14b and the central region 14a, but also in FIG. Thru | or FIG. 4, it arrange | positions at frame shape so that the circumference | surroundings of the center area | region 14a may be made. This effectively prevents adhesion between dry noodles.

  The second is to receive the noodle 20-1 softened to some extent in the recess 14c and restrict the movement by the anchor effect, as shown in the enlarged view surrounded by the one-dot chain line in FIG. Thereby, it is possible to effectively prevent the noodles from floating and blowing down. In addition, since the liquid R is actively convection during the time when the dry noodles 20 are soft, even if the movement of the noodles is regulated to some extent, there is little risk of adhesion.

(About the size of the container bottom)
Dimensions of the bottom portion 14 in the longitudinal direction X As shown in FIG. 1 and FIG. 2, the bottom portion 14 has a size in which the wall portion 16 and the plurality of dry noodles 20 are arranged in parallel, so Prevents adhesions. That is, when the dimension X1 along the longitudinal direction X of the bottom portion 14 is such that the dry noodle 20 and the long side of the wall portion 16 cannot be arranged in parallel, the dry noodle 20 is disposed obliquely in a container, for example. I'm forced to contain it. If the dry noodles are in close contact with each other in a state where they are forcibly accommodated and cannot move, when the noodles are boiled, the intimate part or the whole adheres. Therefore, the bottom portion 14 has a size that allows the wall portion 16 and the dry noodle 20 to be arranged in parallel.
The dimension of the bottom part 14 in the short direction Y When the bottom part 14 is heated in a microwave oven with respect to a horizontal dimension (dimension in the Y direction in FIG. 2) in which a plurality of dried noodles 20 are arranged, each of the plurality of dried noodles is liquid. The noodles are prevented from adhering to each other by having a size so as to intervene. That is, if the horizontal dimension Y in which the dry noodles 20 are arranged is too small, the dry noodles 20 must be stacked in the height direction Z of the container 12, and if the dry noodles 20 are stacked too much, Now it will be in close contact and difficult to move. If the noodles are boiled, if they are in close contact with each other, they will adhere to each other. For this reason, even if the bottom part 14 accommodated the dry noodles 20 in the height direction Z of the container 12, the bottom part 14 was sized such that each of the plurality of dry noodles was boiled with liquid interposed therebetween.

(test)
Aside from the effects of the container 12, the contents of the food 10 are determined as follows.
A Relationship between dry noodle quantity and moisture content (weight ratio)
B Types of dry noodles Sensory tests are conducted on the following elements, and the results are shown.
In the test, 10 panelists are asked to show the evaluation results of numbers 1 to 5, and the average is shown.

In this invention, dry noodles used for pasta dishes are used among the dry noodles which are not gelatinized. In particular, the N-shaped noodles described in FIGS. 4 and 5 were used for cooking while changing the moisture content.
The cooking conditions were as follows. Into the container, a fixed amount of 80 g of dry noodles (Spaghetti Nisshin Foods "Omakase Omakase", 1.6 mm) manufactured by Spaghetti Nisshin Foods Co., Ltd.) were added. It was added and cooked in a microwave oven at 500 W (Watt) for 5 minutes.

(Taste sensory test) (Evaluation criteria)
5: Very good 4: Good 3: Acceptable range 2: Defect 1: Very bad

(Sensory test of texture) (Evaluation criteria)
5: Texture of Ardente 4: Good texture but not Ardente 3: Normal 2: Soft or hard texture 1: Ginger texture

  As described above, when water is in a weight ratio of 190% to 290% of the dry noodles, it is suitable for soaking and corresponds to a so-called “Ardente”, with a slight core at the center. It is clear that a good texture can be obtained.

  A dry noodle with a length of 250 mm and a circular cross section (Spaghetti Nisshin Foods "Ma Mars spaghetti 1.7 mm") is accommodated in a container 12 and the powder sauce of Example 1 is enclosed. Since the appropriate amount of water for cooking this is 190 ml (milliliter), the dry noodles are stored in the container 12, the powder sauce is put in, and the amount of water corresponding to the amount of water is added. A thin mark line was put on the inner surface of the container. This is suitable for heating with a microwave output of 500 W (watts) for about 8 minutes.

By the way, the present invention is not limited to the above-described embodiments, and various modifications and changes can be made to the present invention, and various modifications can be made within the scope described in the claims.
The shape of the container is not limited to that illustrated. In particular, if the bottom structure is the same as that of the above embodiment, the same effects as described above can be obtained.
The cross-sectional shape of the dried noodles is not limited to that shown in FIGS. 4 and 5, and various shapes can be used.

  DESCRIPTION OF SYMBOLS 10 ... Food with a container, 12 ... Container, 14 ... Bottom part, 16 ... Wall part, 20 ... Dry noodles, 14a ... Central area | region, 14b ... High plateau part, 14c ...・ Recessed part, S ... Powder source

Claims (5)

Narrow, straight, dry noodles that are not alpha
A heatable container containing the dried noodles;
It is stored in the heatable container, and includes a powder sauce for making it possible to eat by putting microwaves in an amount corresponding to the amount of the dry noodles and heating in a microwave oven,
The container is a rectangular container having a hill portion for mounting the both longitudinal ends of the plurality of the dry noodles that houses inside and side along the longitudinal direction, the longitudinal direction A plurality of protrusions or ribs formed along the same are arranged in parallel to each other to form a bellows shape,
While carrying the ends of a length direction of the dried noodles in the elevation, as well as accommodating the dry noodles, and an appropriate amount of water into the container, by introducing the powder source into the container, and microwave heating , dissolved in the appropriate amount of water the powder source in the course of heating it is heated by a liquid mixed the powder source and the water, by boiling the dried noodles while convection a liquid obtained by the mixing, which can be eaten A noodle food for cooking in a microwave oven, characterized in that the composition is in a state.
  The noodle food for microwave oven cooking according to claim 1, wherein the water is 180% to 360% of the dry noodles by weight.   The noodle food for microwave oven cooking according to claim 1 or 2, wherein the dry noodle is a dry noodle for pasta.   The noodle food for microwave oven cooking according to any one of claims 1 to 3, wherein the dried noodles have a cross-sectional diameter of 1.8 mm or less.   The noodle food for microwave oven cooking according to any one of claims 1 to 4, wherein the dry noodle is a grooved dry noodle having a groove extending in a length direction of the noodle.

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