JP7081869B1 - Frozen ramen manufacturing method, frozen ramen food and ramen providing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To optimally secure the texture of noodles and the temperature of soup at the time of thawing using a microwave oven. SOLUTION: A first freezing procedure for cooling a container 11 storing a ramen soup S to produce a primary frozen product 21 obtained by freezing and solidifying the ramen soup S, and boiling noodles on the primary frozen product 21 of the container 11. The procedure for placing the boiled noodles M on which the noodle mass M is placed, and at least one that penetrates vertically with respect to the noodle mass M placed on the primary frozen product 21 and the lower end reaches the upper surface of the primary frozen product 21. The perforation procedure of perforating the heat-conducting through-hole space M1 to generate the perforated noodle mass M2, the procedure of closing the lid 12 to cover the opening of the container 11 containing the perforated noodle mass M2 inside, and the cooling of the container 11 again. By doing so, there is a second refrigerating procedure in which the perforated noodle mass M2 is frozen and solidified in the upper part of the primary frozen product 21 to produce a secondary frozen product 22 having a heat-conducting through hole 22a. [Selection diagram] Fig. 2

Description

The present invention freezes ramen using so-called raw noodles in a container that can be used in a microwave oven, and while enabling long-term storage, it is a raw ramen that has a texture comparable to that of freshly eaten at a store. The present invention relates to a method for producing frozen ramen, a method for providing frozen ramen food, and a method for providing ramen.

Conventionally, it is known that frozen noodles and frozen soup stock are prepared in a container, and boiling water is poured before meals to thaw the frozen noodles and the frozen soup stock and eaten as cold noodles (frozen noodles in a container). For example, see Patent Document 1).

In such frozen noodles, the frozen soup stock is placed on the frozen noodles placed on the bottom of the container, and the frozen noodles and the frozen soup stock are configured in a predetermined ratio with respect to the weight ratio of hot water, so that the noodles reach the waterline at the time of eating. Frozen noodles are loosened in a short cooking time with a predetermined amount of hot water, and by melting the frozen soup stock while breaking it, the noodles can be eaten as cold noodles with a substantially uniform temperature.

Utility Model Registration No. 3167408 Gazette

In the above-mentioned conventional method for producing frozen ramen, frozen noodles and frozen soup stock are used, and since the hot water is poured separately, the temperature of the hot water drops, so the noodles are eaten as general warm (hot) ramen. There was a problem that it could not be done.

In addition, as general frozen foods, for example, there are many types of aluminum simple pot containers with soup on the lower side and ingredients on the upper side, but these are extremely hot using the heat of gas cooking utensils and the like. Since the bottom of the thin aluminum pot is heated, the soup is inevitably on the lower side as a heat resistance measure.

Here, as in the case of so-called cup noodles and the above-mentioned conventional technique, when pouring hot water, the frozen soup stock (or powdery or liquid soup stock) is above the frozen noodles, including the case of post-filling (immediately before eating). It is preferably located in. On the other hand, for example, when frozen noodles and frozen soup are thawed in one container at the same time using a microwave oven (including the meaning of heating to a temperature suitable for eating as ramen), it is easy to eat at the time of thawing. Considering the apparent naturalness of the pod ramen, it is preferable to use frozen noodles on the upper side and frozen soup on the lower side.

In that case, considering the electromagnetic wave characteristics of the microwave oven, if the temperature of the soup and the degree of boiling of the noodles are not appropriate, the texture of the noodles may be impaired or the temperature of the noodles may be lukewarm.

In recent years, in the form of selling goods using the Internet, so-called online frozen ramen, the sauce and soup are vacuum-packed together, and the noodles are not heated (not boiled). The raw noodles are vacuum packed.

Therefore, these two vacuum packs must be placed separately in two boiling pots and cooked separately, and the thawing time (thawing / boiling time) on the soup side and the heating time (or boiling time) on the noodle side. ), And it took time and effort, such as being unable to leave the kitchen during uncertain cooking for about 15 to 20 minutes due to heating or the like.

An object of the present invention is a method for producing frozen ramen, a frozen ramen food, which can optimally secure the texture of noodles and the temperature of soup when thawing using a microwave oven, even though it uses raw noodles. And to provide a method of providing ramen.

In order to achieve the above object, the present invention is a method for producing frozen noodles, which is a method for producing frozen ramen foods, in which the noodle soup is stored in a container having an open upper portion and the container is cooled to cool the noodles. The noodle mass of boiled noodles for ramen is placed on the first freezing procedure for producing a primary frozen product obtained by freezing and solidifying the soup for noodles and the primary frozen product produced by the first freezing procedure in the container. For the noodle mass placed on the primary frozen product in the procedure for placing the boiled noodles and the procedure for placing the boiled noodles, the noodle mass is penetrated in the vertical direction and the lower end is the upper surface of the primary frozen product. In the perforation procedure of perforating at least one heat-conducting through-hole space leading to the above to generate a perforated noodle mass, and in the upper opening of the container containing the perforated noodle mass generated in the perforation procedure. By recooling the lid closing procedure for closing the lid and the container covered by the lid closing procedure, the perforated noodle mass is frozen and solidified to have a heat-conducting through hole on the upper part of the primary frozen product. It is a method for producing frozen noodles, which comprises a second refrigerating procedure for producing a secondary frozen product.

This frozen ramen food is thawed in a microwave oven by drilling a heat-conducting through-hole space in a noodle mass placed on the primary frozen product and then freezing to produce a secondary frozen product having a heat-conducting through-hole. In this case, heat can be supplied from the microwave oven to the upper surface of the primary frozen product directly below the through hole for heat conduction through the through hole.

That is, for the secondary frozen product, heat is supplied from the internal space of the container located below the lid to the upper surface of the portion other than the heat conduction through hole, and to the portion located on the outer peripheral side in the radial direction. Heat is applied from the outside in the radial direction through the container. Under these heat donations, the frozen noodle mass contained in the secondary frozen product is sequentially thawed.

On the other hand, in the case of the primary frozen product, heat is supplied from the internal space of the container through the heat conducting through hole to the region located directly under the heat conducting through hole of the secondary frozen product, and the heat is supplied in the radial direction. Heat is applied to the portion located on the outer peripheral side from the outside in the radial direction through the container. Under these heats, the frozen ramen soup contained in the primary freezing layer is sequentially thawed.

As described above, by making it easier for heat to reach the lower primary freezing layer through the heat guiding through hole, it is possible to prevent heat from becoming difficult to reach the primary freezing layer as in the case where no through hole is provided, and it freezes. The soup for ramen can be melted quickly.

In the above case, if the noodle mass is frozen first, and the frozen layer is poured from above in the lower tier and then tried to freeze in the upper tier, the liquid soup freezes before the soup completely freezes. It invades the noodle mass and melts a part of the noodle mass, and the noodles in that part absorb the water of the soup and extend.

On the other hand, in the present invention, by freezing the soup first and placing the noodle mass underneath, the liquid soup is prevented from coming into contact with the noodle mass, and the noodles are extended as described above. It can be prevented from being stowed.

Further, in order to achieve the above object, the present invention has a container having an open upper part, a first freezing layer arranged in the lower part of the container and formed by freezing and solidifying ramen soup, and a first in the container. A second freezing layer and a container, which are arranged on one freezing layer and formed by freezing and solidifying a noodle mass of boiled noodles for ramen and having at least one heat guiding through hole penetrating in the vertical direction. With a lid that closes the upper opening, in the internal space of the container located below the lid, the second freezing layer and the upper end of the heat conducting through hole face the lower surface of the lid. It is a ramen food.

Further, in order to achieve the above object, the present invention is a container having an open upper part, a first freezing layer arranged in the lower part of the container, and formed by freezing and solidifying ramen soup, a first in the container. A second frozen layer and a container arranged on the frozen layer and formed by freezing and solidifying a mass of boiled noodles for ramen and having at least one heat-conducting through hole penetrating in the vertical direction. Frozen ramen food that has a lid that closes the upper opening, and in the internal space of the container located below the lid, the upper end of the second refrigerating layer and the heat-conducting through hole faces the lower surface of the lid. In the ramen providing method of providing hot ramen by using a vacuum pack of a topping material provided along with the frozen ramen food and for topping on the boiled noodles for ramen, the frozen ramen food By heating in a microwave oven, heat is supplied from the internal space of the container located below the lid to the upper surface of the portion other than the heat guiding through hole in the second freezing layer, and the outer peripheral side in the radial direction is applied. By applying heat from the outside in the radial direction to the portion located in, the second refrigerating layer is sequentially thawed, and in the first refrigerating layer, in the first region located directly under the heat conduction through hole. On the other hand, heat is supplied from the internal space of the container located below the lid through the heat-conducting through hole of the second refrigerating layer, and the portion located on the radial outer peripheral side is radially outside through the container. The first frozen layer is sequentially thawed by heating from After exposing the noodle mass and immersing it in the soup layer and boiling the vacuum pack in unopened state, the vacuum pack is opened, the topping material inside the pack is taken out, and at least the lower part is immersed in the soup layer. This is a method of providing ramen, which is placed on the top of the soup mass.

According to the present invention, the texture of noodles and the temperature of soup can be optimally secured at the time of thawing using a microwave oven.

An example of the frozen ramen food according to the present embodiment is shown, (A) is a perspective view of a frozen ramen food package, and (B) is a perspective view of a main part from which the topping material and the lid are removed. (A) to (F) are explanatory views which show an example of the frozen ramen production method which concerns on this embodiment in time series. It is a figure which shows an example of a defrosting effect. (A) is an explanatory diagram of a frozen ramen food when a plurality of heat conducting through holes having the same diameter are provided, and (B) is an explanatory diagram of a frozen ramen food when a plurality of heat conducting through holes having different diameters are provided. .. It is explanatory drawing of the frozen ramen food when the auxiliary frozen product is used.

Hereinafter, an embodiment of the present invention will be described with reference to the drawings. First, FIG. 1 shows an example of a frozen ramen food as a sales form.

In FIG. 1, the frozen ramen food 10 has a container 11 having an open upper portion and a primary frozen product (hereinafter, “first frozen layer” or “first frozen layer”) which is arranged in the lower part of the container 11 and is formed by freezing and solidifying ramen soup. (Also referred to as “soup layer”) 21 and at least one heat guide that is arranged on the primary frozen product 21 in the container 11 and is formed by freezing and solidifying a lump of boiled noodles for ramen and penetrating in the vertical direction. A 22 through which a through hole 22a is formed (hereinafter, also referred to as a “second freezing layer” or a “noodle mass layer”), a lid 12 that closes an opening above the container 11, and, for example, a charcoal 13 and vegetables. It has a vacuum pack 15 in which (for example, a kikurage 14) and the like are vacuum-packaged.

The container 11 is made of a material such as synthetic resin that can be used in a microwave oven, and a so-called ramen bowl-shaped container that opens upward is used.

The lid 12 has a disk-shaped flat surface portion 12a that closes the opening of the container 11 and an edge portion 12b that is raised so as to surround the outer peripheral edge of the flat surface portion 12a, and can be used in a microwave oven such as synthetic resin. It is integrally molded from the material. The edge portion 12b faces downward when the opening of the container 11 is closed. Further, since it is assumed to be used in a microwave oven, it is not necessary to secure a high degree of airtightness of the lid 12 with respect to the inside of the container 11, but for example, an air hole or the like (not shown) may be formed. In order to facilitate opening and closing, the tongue piece portion 12c for picking may be integrally formed on the edge portion 12b, or may be formed from a material softer than the container 11.

Next, the procedure for producing the frozen ramen food will be described with reference to FIG. 2.

First, a ramen soup S (about 300 ml) prepared in advance with a predetermined raw material distribution is stored in a container 11 (FIG. 2A), and the container 11 is rapidly cooled together with the ramen soup S for ramen. A primary frozen product 21 obtained by freezing and solidifying the soup S is produced (first freezing procedure (FIG. 2 (B)).

Next, a noodle mass M made of boiled noodles (about 220 g) is placed on the primary frozen product 21 of the container 11 (boiled noodle placement procedure (FIG. 2 (C)).

Further, at least one heat-conducting through-hole space M1 is drilled so as to penetrate vertically through the noodle mass M placed on the primary frozen product 21 and the lower end reaches the upper surface of the primary frozen product 21. A finished noodle mass M2 is generated (drilling procedure (FIG. 2D)).

At this time, since it is difficult for the perforated noodle mass M2 to maintain the shape of the heat-conducting through-hole space M1, the shape-retaining property may be ensured by, for example, a circular tower body (not shown) such as stainless steel or aluminum.

Next, a lid 12 is placed on the opening of the container 11 containing the primary frozen product 21 in the upper layer and the perforated noodle mass M2 in the lower layer (the lid closing procedure (FIG. 2 (E)), and then the container 11 is cooled again. As a result, the perforated noodle mass M2 is frozen and solidified in the upper part of the primary frozen product 21 to produce a secondary frozen product 22 having a heat-conducting through hole 22a (second freezing procedure (FIG. 2 (F)).

As a result, the lower layer of the container 11 has a primary frozen product 21 of the soup layer as the first freezing layer made of the soup S for ramen, and the upper layer of the container 11 has a heat conducting through hole 22a substantially coaxial with the radial center of the container 11. As the second frozen layer made of noodle M, the secondary frozen product 22 of the noodle mass layer can be produced.

At this time, as shown in FIG. 2 (F), in the internal space of the container 11 located below the lid 12, the upper end (upper surface) 22b of the secondary frozen product 22 and the heat conducting through hole 22a is placed on the lid 12. It faces the lower surface 12d. That is, between the upper end (upper surface) 22b of the secondary frozen product 22 and the heat guiding through hole 22a and the lower surface 12d of the lid 12, heat can be easily applied by electromagnetic wave heating when cooking with a microwave oven (not shown). It has become.

Further, it is desirable that the heat conducting through hole 22a is formed with the heat conducting through hole space M1 so that the space region shape is cylindrical, and further, the radial center of the container 11 and the center of the space region shape are coaxially aligned. It is desirable to be in.

Further, as shown in FIG. 2D, the hole diameter of the heat-conducting through-hole 22a is such that the hole diameter H1 of the heat-conducting through-hole space M1 when the perforated noodle mass M2 is used is perforated except for the heat-conducting through-hole space M1. It is desirable to form the finished noodle mass M2 substantially the same as the radial widths H2 and H3, that is, about 1/3 of the radial width of the upper end 22b.

The diameter of the heat-conducting through hole 22a is optimally set to about 1/3 as described above, but the amount of noodles and the thickness of the noodles (extra-fine noodles and thin noodles generally accepted in the industry). It can be changed to some extent, for example, in the range of 1/2 to 1/4 depending on the condition (straight noodles, curly noodles, etc.) and the condition (straight noodles, curly noodles, etc.).

Here, when the pore diameter is increased to 1/2 or more, as shown in FIG. 3, the heat supply of the primary frozen product (soup layer) 21 is too high and the melting is accelerated, resulting in the secondary frozen product (noodle mass). This is because a village is generated in the melting of the layer) 22 and some noodles are overcooked.

Further, if the pore diameter is reduced to 1/4 or less, as shown in FIG. 3, the heat supply of the primary frozen product (soup layer) 21 is too low, the melting is delayed, and the soup temperature is lowered. Is.

On the other hand, the container 11 that produced the primary frozen product 21 in the lower layer and the secondary frozen product 22 having the heat-conducting through hole 22a in the upper layer is closed by the lid 12 and the charcoal 13 and vegetables (for example, wood ear 14). Etc. are shipped and sold as a full-fledged frozen ramen food 10 together with a vacuum pack 15 that is vacuum-packed.

At the time of actual eating (cooking), for example, the vacuum pack 15 is taken out from the frozen ramen food 10 packaged for shipping and sale, and is separately heat-treated by hot water boiling or the like. Specifically, put about 2 L of hot water at 60 ° C to 80 ° C in a bowl or a hand pan, and boil the char siu 13, vegetables (wood ear) 14, and others (for example, sometimes eggs) in a vacuum pack 15. Thaw at.

On the other hand, the container 11 closed by the lid 12 is heated (for example, 600 w / 8 minutes) in a microwave oven, for example.

After the lapse of time (8 minutes), the container 11 is once taken out of the microwave oven, the lid 12 is opened, the secondary frozen product (noodle mass layer) 22 is lightly loosened, and then the lid 12 is lightly placed on the container 11 and microwaved again. (For example, 600w / 3 minutes). At this time, the lid 12 may be lightly placed on the container 11. This is because if the container 11 is closed with the lid 12, steam leaks at once when the container 11 is opened with the lid 12 at the time of completion.

Then, the secondary frozen product 22 (hereinafter, also simply referred to as “noodles”) is loosened together with the melted primary frozen product 21 (hereinafter, also simply referred to as “soup”), and the ingredients are added in a water bath.

In this way, only the ramen soup S is put in the container 11 first and quickly frozen, and the lightly boiled noodle mass M is placed on the frozen product (primary frozen product 21) to make a hole (through hole space for heat conduction). M1), and the container 11 is closed with the lid 12 and quick-frozen again.

As a result, the cooking time when the noodle lumps were placed on the soup layer and the holes were not made was shortened by about 1 minute compared to the cooking time when the noodles were made.

Such a reduction in time can solve the problem of overheating the noodles, and is a great advantage in providing ramen foods in places such as food courts where cooking time is busy. Can be done.

That is, the container 11 having an open upper portion, the primary frozen product 21 arranged at the bottom of the container 11 and formed by freezing and solidifying the ramen soup S, and the primary frozen product 21 in the container 11 are arranged for ramen. The secondary frozen product 22 in which the noodle mass M of the boiled noodles is formed by freezing and solidifying and at least one heat conducting through hole 22a penetrating in the vertical direction is formed, and a lid for closing the upper opening of the container 11. Frozen ramen food 10 having the above 12 and having the upper ends of the secondary frozen product 22 and the heat conducting through hole 22a facing the lower surface 12d of the lid 12 in the internal space of the container 11 located below the lid 12. By heating the frozen ramen food 10 in a microwave oven using the vacuum pack 15 of the topping material provided attached to the frozen ramen food 10, the secondary frozen product 22 has a heat-conducting through hole 22a. Heat is applied from the internal space of the container 11 located below the lid 12 to the upper surface of the portion excluding the above, and from the outside in the radial direction through the container 11 to the portion located on the radial outer peripheral side. By applying heat, the secondary frozen food 22 is sequentially thawed, and in the primary frozen food 21, it is located below the lid 12 with respect to the first region (corresponding to H1) located directly under the heat guiding through hole 22a. Heat is supplied from the internal space of the container 11 through the heat-conducting through hole 22a of the secondary frozen product 22, and the portion (corresponding to H2 and H3) located on the outer peripheral side in the radial direction is passed through the container 11. By applying heat from the outside in the radial direction, the primary frozen food 21 is sequentially thawed, and in the container 11, the liquid soup layer appears at the lower part of the container 11 by melting the primary frozen food 21, and the secondary frozen food 22 The noodle mass is exposed by melting and immersed in the inside of the soup layer, and after boiling the vacuum pack 15 in hot water in an unopened state, the vacuum pack 15 is opened and the topping material (13, 14) inside the vacuum pack 15 is opened. ) Is taken out, and at least the lower part is topped with respect to the upper part of the noodle mass immersed in the soup layer, whereby the frozen ramen food 10 can be provided.

By the way, in the above embodiment, the case where one heat guiding through hole 22a is provided in the secondary frozen product 22 has been described, but the present invention is not limited to this, and for example, as shown in FIG. 4 (A). , The secondary frozen product 32 having two heat guiding through holes 32a having substantially the same diameter may be used.

Further, in the above-mentioned drilling procedure, a relatively large diameter first heat-conducting through-hole space is drilled in the radial center portion of the noodle mass M, and a relatively small diameter is formed in the radial outer peripheral portion of the noodle mass M. By drilling a plurality of second heat conducting through holes spaces, as shown in FIG. 4 (B), in the second refrigeration procedure, the first heat conducting through holes 42a and the second heat conducting through holes having different diameters, large and small, are formed. A secondary frozen product 42 having 42b can be produced.

As described above, by providing a plurality of heat guiding through holes 42a and 42b having different diameters, large and small, it is possible to further speed up the melting of the frozen ramen soup S contained in the primary frozen product 21. At that time, the primary refrigerated product is provided by providing a plurality of second heat-conducting through holes 42b having a relatively large diameter in the central portion in the radial direction and a relatively small diameter in the outer peripheral portion in the radial direction. The melting behavior of 21 can be made uniform in the radial direction.

Further, in the above-described embodiment, the case where the heat-conducting through hole 22a is simply a hole has been described. A third to produce an auxiliary frozen product obtained by freezing and solidifying a second (that is, a taste-changed ramen soup having the same or slightly stronger taste as that of the primary frozen product 21) having substantially the same vertical thickness as M). As shown in FIG. 5, the freezing procedure is further added, and as shown in FIG. 5, the auxiliary frozen product 31 produced in the third freezing procedure is provided for the heat-conducting through-hole space M1 of the perforated noodle mass M2 generated inside the container 11 in the drilling procedure. May be inserted.

As a result, the container 11 containing the perforated noodle mass M2 into which the auxiliary frozen product 31 is inserted is covered (not shown in FIG. 4) in the auxiliary frozen product insertion procedure, and the lid closing procedure is performed in the second freezing procedure. By cooling the container 11 closed in (1) again, a secondary frozen product 22 obtained by freezing and solidifying the perforated noodle mass M2 in which the auxiliary frozen product 31 is inserted can be produced in the upper part of the primary frozen product 21.

In this way, in the secondary frozen product 22, heat is applied from the internal space of the container 11 to the upper surface of the portion excluding the heat guiding through hole 22a to melt the secondary frozen product 22, and the diameter of the portion on the outer peripheral side in the radial direction is increased. Heat is applied from the outside of the direction and the noodle mass melts.

In this example, at that time, the auxiliary frozen product 31 also inserted into the heat conducting through hole 22a is thawed, whereby a liquid ramen soup appears. As a result, the tendency that the frozen ramen soup does not melt due to the difficulty of heat reaching the lower primary freezing layer is compensated by the melting of the auxiliary frozen product 31, and the liquid ramen soup appears quickly. Can be done.

In the above description, if the external dimensions and sizes are "same (coaxial)", "equal", "different", or numerical values, the description does not have a strict meaning. That is, those "same (coaxial)", "equal", "different", etc. are "substantially the same (coaxial)", "substantially equal", and "substantially equal" because tolerances and errors in design and manufacturing are allowed. It means "different to".

In addition to the above, the methods according to the above-described embodiment and each modification may be appropriately combined and used.

In addition, although not illustrated one by one, the present invention is carried out with various modifications within a range not deviating from the gist thereof.

10 Frozen ramen food 11 Container 12 Lid 12a Flat part 12b Edge part 12c Tongue piece part 12d Bottom surface 13 Char siu 14 Wood ear 15 Vacuum packed 21 Primary frozen food (first frozen layer / soup layer)
22 Secondary frozen product (second frozen layer / noodle mass layer)
22a Heat conduction through hole 22b Upper end (upper surface)
31 Auxiliary frozen product 32 Secondary frozen product 32a Heat-conducting through-hole 42 Secondary frozen product 42a First heat-conducting through-hole 42b Second heat-conducting through-hole H1 Hole diameter M Noodle mass M1 Heat-conducting through-hole space M2 Perforated noodle mass S Ramen soup

Claims (5)

Frozen ramen A method for manufacturing frozen ramen that manufactures food products.
The first freezing procedure for producing a primary frozen product obtained by freezing and solidifying the ramen soup by storing the ramen soup in a container with an open upper part and cooling the container.
A procedure for placing boiled noodles in which a noodle mass of boiled noodles for ramen is placed on the primary frozen product produced in the first freezing procedure in the container, and a procedure for placing the boiled noodles.
With respect to the noodle mass placed on the primary frozen product in the boiling noodle placement procedure, at least one heat-conducting through hole that penetrates the noodle mass in the vertical direction and the lower end reaches the upper surface of the primary frozen product. The perforation procedure, which perforates the space and produces a perforated noodle mass,
A lid closing procedure for closing the upper opening of the container containing the perforated noodle mass produced in the perforation procedure.
By cooling the container covered by the lid closing procedure again, the perforated noodle mass is frozen and solidified on the upper part of the primary frozen product to generate a secondary frozen product having a through hole for heat conduction. 2 Freezing procedure and
A method for producing frozen ramen, which comprises. In the method for producing frozen ramen according to claim 1,
In the drilling procedure,
A relatively large diameter first heat-conducting through-hole space is drilled in the central portion of the noodle mass in the radial direction, and the noodle mass is perforated.
A plurality of second heat-conducting through-hole spaces having a relatively small diameter are perforated at the outer peripheral portion in the radial direction of the noodle mass.
In the second freezing procedure , a secondary frozen product having a first heat-conducting through hole and a second heat-conducting through hole having different diameters, large and small, is produced.
A method for manufacturing frozen ramen, which is characterized by this. In the method for producing frozen ramen according to claim 1,
A third freezing procedure for producing an auxiliary frozen product obtained by freezing and solidifying ramen soup, having an outer diameter equal to or less than the inner diameter of the heat guiding through hole.
An auxiliary frozen product insertion procedure for inserting the auxiliary frozen product generated in the third freezing procedure into the heat-conducting through-hole space of the perforated noodle mass generated inside the container in the drilling procedure.
Have more
In the lid closing procedure,
In the auxiliary frozen product insertion procedure, the container containing the perforated noodle mass into which the auxiliary frozen product is inserted is covered with a lid.
In the second refrigeration procedure,
By cooling the container covered by the lid closing procedure again, the secondary frozen product obtained by freezing and solidifying the perforated noodle mass into which the auxiliary frozen product is inserted is produced on the upper part of the primary frozen product. A method for producing frozen ramen, which is characterized by the fact that the noodles are made. A container with an open top and
The first freezing layer, which is arranged in the lower part of the container and is formed by freezing and solidifying the ramen soup,
A first freezing layer placed on the first freezing layer in the container, the noodle mass of boiled noodles for ramen is formed by freezing and solidifying, and at least one through hole for heat conduction that penetrates in the vertical direction is formed. 2 frozen layers and
With a lid that closes the upper opening of the container,
Have,
A frozen ramen food product, characterized in that, in the internal space of the container located below the lid, the upper ends of the second freezing layer and the heat conducting through hole face the lower surface of the lid. A container with an open upper part, a first freezing layer arranged at the lower part of the container and formed by freezing and solidifying ramen soup, and placed on the first freezing layer in the container for ramen. A second freezing layer in which a mass of boiled noodles is frozen and solidified and at least one through hole for heat conduction that penetrates in the vertical direction is formed, and a lid that closes the upper opening of the container. In the internal space of the container located below the lid, the second freezing layer and the upper end of the heat conducting through hole face the lower surface of the lid.
A vacuum pack of topping material provided along with the frozen ramen food and for topping on the boiled noodles for the ramen,
In the ramen providing method of providing hot ramen using
By heating the frozen ramen food in a microwave oven,
In the second freezing layer, heat is supplied from the internal space of the container located below the lid to the upper surface of the portion other than the heat guiding through hole, and the portion located on the outer peripheral side in the radial direction is subjected to heat. By applying heat through the container from the outside in the radial direction, the second frozen layer is sequentially thawed.
In the first refrigerating layer, for the first region located directly below the heat conducting through hole, the internal space of the container located below the lid is passed through the heat conducting through hole of the second refrigerating layer. The first frozen layer is sequentially thawed by applying heat to the portion located on the outer peripheral side in the radial direction from the outside in the radial direction through the container.
In the container, the liquid soup layer is made to appear in the lower part of the container by melting the first freezing layer, and the noodle mass is made to appear in the inside of the soup layer by melting the second freezing layer. Soak and
After boiling the vacuum pack in an unopened state, the vacuum pack is opened, the topping material inside the pack is taken out, and at least the lower portion thereof is placed on the upper portion of the noodle mass immersed in the soup layer. A method of providing ramen that is characterized by this.

Images