JPH0260558A - Frozen noodle for microwave oven - Google Patents
Frozen noodle for microwave ovenInfo
- Publication number
- JPH0260558A JPH0260558A JP63212491A JP21249188A JPH0260558A JP H0260558 A JPH0260558 A JP H0260558A JP 63212491 A JP63212491 A JP 63212491A JP 21249188 A JP21249188 A JP 21249188A JP H0260558 A JPH0260558 A JP H0260558A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- frozen
- container
- microwave oven
- noodle
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000010610 frozen noodles Nutrition 0.000 title claims abstract description 47
- 235000012149 noodles Nutrition 0.000 abstract description 52
- 238000010411 cooking Methods 0.000 abstract description 19
- 238000010438 heat treatment Methods 0.000 abstract description 12
- 239000000463 material Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 description 11
- 239000007788 liquid Substances 0.000 description 11
- -1 polyethylene Polymers 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 239000004743 Polypropylene Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 229920001155 polypropylene Polymers 0.000 description 7
- 235000014347 soups Nutrition 0.000 description 7
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 238000010257 thawing Methods 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 229920000573 polyethylene Polymers 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 241001261506 Undaria pinnatifida Species 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 229920006328 Styrofoam Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000003779 heat-resistant material Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 229920006327 polystyrene foam Polymers 0.000 description 1
- 229910052704 radon Inorganic materials 0.000 description 1
- SYUHGPGVQRZVTB-UHFFFAOYSA-N radon atom Chemical compound [Rn] SYUHGPGVQRZVTB-UHFFFAOYSA-N 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000008261 styrofoam Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000012780 transparent material Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
- B65D81/3446—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated by microwaves
- B65D81/3453—Rigid containers, e.g. trays, bottles, boxes, cups
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D2581/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D2581/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within
- B65D2581/3401—Cooking or heating method specially adapted to the contents of the package
- B65D2581/3402—Cooking or heating method specially adapted to the contents of the package characterised by the type of product to be heated or cooked
- B65D2581/3404—Cooking pasta dishes, e.g. noodles
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Mechanical Engineering (AREA)
- Package Specialized In Special Use (AREA)
- General Preparation And Processing Of Foods (AREA)
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、冷凍麺に関するものであり、更に詳細には、
電子レンジによる調理に適した従来未知の新規な容器入
り冷凍麺に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to frozen noodles, and more specifically,
The present invention relates to frozen noodles in a novel container suitable for cooking in a microwave oven.
長期保存が可能であり、また食生活の変革によって、近
年冷凍食品が大111に普及しつつあり、麺類を冷凍麺
とすることも最近になって行なわれるようになってきた
。例えば、アルミニウムシート製鍋に冷凍麺を収容した
製品が市販されている。Frozen foods have become widespread in recent years due to their ability to be stored for long periods of time and changes in dietary habits, and the use of frozen noodles has also recently come into use. For example, products containing frozen noodles in aluminum sheet pots are commercially available.
そして、その製品は、鍋のまま火にかけ直接加熱して調
理するものである。The product is cooked by directly heating the product in a pot over a fire.
本発明は、上記のように直火にかけて又は熱湯を注いで
調理するタイプの冷凍麺ではなく、電子レンジを用いて
完全に調理するタイプの冷凍麺に関するものである。即
ち、電子レンジを用いることが、単なる一次解凍ではな
く、完全に調理することができ、しかも加熱ムラがなく
、煮すぎないよう麺ののび、さらには焼は着きの発生も
防止することができるばかりではなく、麺塊をほぐして
やる必要もない本発明に係る電子レンジ用冷凍麺は、従
来全く知られておらず新規なものである。The present invention relates to frozen noodles that are completely cooked in a microwave oven, rather than those that are cooked over an open flame or by pouring boiling water as described above. In other words, using a microwave oven allows for complete cooking rather than just primary thawing, and it also prevents uneven heating and prevents the noodles from stretching or burning to avoid overcooking. Furthermore, the frozen noodles for use in a microwave oven according to the present invention, which do not require loosening the noodle clumps, are completely unknown and new.
従来市販されているアルミシート鍋に収容したタイプの
冷凍麺は、ガスコンロ等直火で加熱するものであって、
本来、電子レンジで調理するという技術思想は存在して
いない。これを強いて電子レンジで処理しても、容器自
体がアルミ製であるために高周波が透過しえず、結局、
電子レンジを使用することはできない。Frozen noodles of the type stored in aluminum sheet pots that are conventionally available on the market are those that are heated over an open flame such as a gas stove.
Originally, the technical concept of cooking in a microwave oven did not exist. Even if you force this to be processed in a microwave oven, since the container itself is made of aluminum, high frequencies cannot pass through it, and in the end,
You cannot use the microwave.
たとえ、他の容器に冷凍麺を入れて電子レンジで処理し
ても、解凍と煮込みの2つのプロセスが同時進行するた
めに麺の適度の煮上りができず、成る部分で適度に煮上
っても他の部分は煮すぎて麺がのびてしまい、またその
煮すぎを防止しようとすると他の部分は解凍されない。Even if you put frozen noodles in another container and process them in the microwave, the two processes of thawing and simmering will occur at the same time, making it impossible for the noodles to be cooked properly. However, other parts of the noodles end up overcooked, causing them to stretch, and when you try to prevent them from overcooking, other parts of the noodles don't thaw.
換言すれば、従来からの冷凍麺は電子レンジで処理する
と、加熱ムラが生じて均一な調理ができないだけでなく
、調理後箸等で麺塊を解きほぐして麺線をばらばらに分
離してやらねばならない。In other words, when conventional frozen noodles are processed in a microwave oven, not only does the heating become uneven and uniform cooking is not possible, but after cooking, the noodles must be loosened with chopsticks or the like to separate the noodle strings.
このように、従来の冷凍麺は電子レンジでは完全に調理
することが不可能だったのである。In this way, it was impossible to completely cook conventional frozen noodles in a microwave oven.
本発明は上記欠点を解決するためになされたものであっ
て、電子レンジを利用して完全に調理することができる
従来知られていない全く新しいタイプの冷凍麺を開発す
る目的でなされたものである。The present invention was made in order to solve the above-mentioned drawbacks, and was made for the purpose of developing a completely new type of frozen noodles, which was previously unknown, and which can be completely cooked using a microwave oven. be.
そのために、電子レンジによる加熱動向について詳細に
検討した。その結果、冷凍麺を単に容器内に入れて、つ
まり冷凍麺が容器底面に接触した状態で電子レンジ加熱
すると、この容器底部に位置する冷凍麺の解凍が容器中
央部に位置する冷凍麺の解凍よりも遅延することから、
冷凍麺全体の解凍には時間を要する。そうすると、先に
解凍した麺が過熱されて煮くずれを生じ、ひいては焼は
着いてしまう。つまり、電子レンジ処理では、均一な加
熱ができず、部分的に麺が煮くずれしたり、あるいは逆
に生煮えになってしまうことが判明した。To this end, we conducted a detailed study on heating trends using microwave ovens. As a result, if frozen noodles are simply placed in a container, that is, heated in a microwave oven while the frozen noodles are in contact with the bottom of the container, the frozen noodles located at the bottom of the container will thaw, but the frozen noodles located at the center of the container will thaw. Since the delay is longer than
It takes time to defrost the entire frozen noodles. If this happens, the noodles that were previously thawed will be overheated, causing them to crumble and eventually become overcooked. In other words, it was found that when microwaved, the noodles could not be heated evenly and the noodles would partially fall apart or become undercooked.
そして、電子レンジによる加熱処理において、冷凍麺の
解凍はその容器内における中央部吉底面部とではその解
凍速度に大きな隔りがあることも新たにつきとめた。Furthermore, it was newly discovered that there is a large difference in the thawing speed of frozen noodles in the central part of the container when heated in a microwave oven.
そこで、この様な電子レンジ加熱における特有の現象に
着目して、物理的、物理化学的、そして食品化学的に広
範且つ詳細に検討した結果、全く予期しないことに、容
器に収容した冷凍麺の下方部に空間部を設けたところ、
電子レンジ処理にもかかわらず極めて均一な熱伝導が行
われ、冷凍麺の解凍及び煮込みという異質なプロセスが
極めてスムースに行なわれるという卓越した新しい知見
を発見した。Therefore, we focused on the phenomenon peculiar to microwave heating, and as a result of extensive and detailed physical, physicochemical, and food chemical studies, we found that, completely unexpectedly, frozen noodles stored in containers When a space is provided in the lower part,
They discovered an outstanding new finding that heat conduction is extremely uniform despite being processed in a microwave oven, and the heterogeneous processes of thawing and simmering frozen noodles are carried out extremely smoothly.
それと同時に、電子レンジ加熱では、冷凍麺が均一に加
熱されないことがら、煮上った後でも麺の塊っている部
分が残存するため、これをほぐす必要があったが、本発
明によれば麺塊部分は残存せず、麺線が個々に離れてば
らばらになりしたがって麺塊をほぐす必要がないという
全く予期しない卓越した効果を有することも併せて発見
した。At the same time, when heating frozen noodles in a microwave oven, frozen noodles are not heated evenly, so even after boiling, lumps of noodles remain, which had to be loosened, but according to the present invention, It was also discovered that the method has an excellent and completely unexpected effect in that no noodle lumps remain and the noodle strands separate and break up, so there is no need to loosen the noodle lumps.
本発明は、これらの新しい知見を基礎として更に研究の
結果、遂に完成されたものである。The present invention was finally completed as a result of further research based on these new findings.
次に、本発明を図示実施ρノにしたがって更に詳述する
。Next, the present invention will be explained in more detail according to the illustrated embodiment.
図において、(1)は、食器として使用しうる容器の本
体であって、電子レンジ加熱に耐え且つ冷凍保管に耐え
、機械的強度を有する材料で、しかも高周波を透過しう
る材料で製造する。例えば、ポリエチレン、ポリプロピ
レン等の合成樹脂、紙、それらのラミネート等業界で常
用される材料が適宜使用される。特に、断熱材を用いた
り、ポリプロピレン、ポリエチレン テレ セパレート
などの耐熱素材を1種〜数種ラミネートとした発泡スチ
ロール等の発泡体を用いると、熱い内容物が入った調理
直後の容器を自由に手に持って喫食する二たができる。In the figure, (1) is the main body of a container that can be used as tableware, and is made of a material that can withstand heating in a microwave oven, withstand frozen storage, has mechanical strength, and can transmit high frequency waves. For example, materials commonly used in the industry, such as synthetic resins such as polyethylene and polypropylene, paper, and laminates thereof, can be used as appropriate. In particular, if you use a foam such as Styrofoam that is made of insulation or laminated with one or more heat-resistant materials such as polypropylene or polyethylene teleseparate, you will be able to freely hold containers containing hot contents in your hands immediately after cooking. You can carry it with you to eat.
容器(1)の形状としては、どんぶりタイプのものを図
示したが、カップタイプ、角形タイプなど適宜なタイプ
のものを自由に採用できる。Although the shape of the container (1) is shown as a bowl type, any suitable type such as a cup type or a square type can be freely adopted.
この容器(1)内に冷凍麺(2)を収容するのテアリ、
例えば、1食分のものとして、麺約150〜180g、
具約30gX調理液約260〜330ccを収容して調
理することのできる8情600〜750cc程度の大き
さのものが採用される。そして本発明においては、冷凍
麺(2)を容器(1)底面に密着させるのではなく、容
器(1)の底面と冷凍麺(2)との間には空間部(3)
を設けることが必須である。この空間部(3)は、その
大きさ、形状等に格別な制限はなく、冷凍麺(2)が容
器(1)の底部に直接接触しなければよい。通常、容器
(1)の底面と冷凍麺(2)との間に約8〜15mm程
度の間隙を有する空間部(3)とするのが好ましい。The frozen noodles (2) are stored in this container (1),
For example, one serving is about 150-180g of noodles,
A size of about 600 to 750 cc is used, which can accommodate about 30 g of ingredients and about 260 to 330 cc of cooking liquid for cooking. In the present invention, instead of bringing the frozen noodles (2) into close contact with the bottom of the container (1), there is a space (3) between the bottom of the container (1) and the frozen noodles (2).
It is essential to provide There are no particular restrictions on the size, shape, etc. of this space (3), and it is sufficient that the frozen noodles (2) do not come into direct contact with the bottom of the container (1). Usually, it is preferable that the space (3) has a gap of about 8 to 15 mm between the bottom of the container (1) and the frozen noodles (2).
そのためには、容器(1)をテーパー状に形成し、冷凍
麺(2)を容器(1)の途中側壁で係止し、その結果冷
凍麺(2)と容器(1)の底面との間に空間部(3)が
形成されるようにしてもよい。また、容器(1)の側壁
に対し内側に向けた段部を形成したり、容器(1)の側
壁に対し内側に向けた突條を設けたり、さらには、容器
(1)の側壁の数ケ所に対し突起を設けたりしてもよい
。To do this, the container (1) is formed into a tapered shape, and the frozen noodles (2) are locked on the side wall of the container (1) in the middle, so that the gap between the frozen noodles (2) and the bottom of the container (1) is A space portion (3) may be formed in the space. In addition, it is possible to form a step part facing inward on the side wall of the container (1), provide a protrusion facing inward on the side wall of the container (1), and furthermore, the number of side walls of the container (1) may be increased. Protrusions may be provided at these locations.
冷凍麺(2)としては、生麺を常法に従って茹でたり蒸
したりしてα化した後、必要があれば水洗、水切りして
、適宜分量、例えば、1食分当に分割し、適宜のフリー
ザーにより急速冷凍すればよい。For frozen noodles (2), raw noodles are boiled or steamed in a conventional manner to gelatinize them, and then washed and drained if necessary, divided into appropriate portions (e.g., per serving), and stored in an appropriate freezer. You can quickly freeze it.
また、冷凍に際して、その適量に分割した麺を成型容器
に入れて冷凍すれば、それぞれの冷凍麺(2)は同一の
形状に形成されるので、容器(1)に対する充填作業な
ど、後の工程を容易にすることができる。また、必要に
より麺を冷凍にする前に、その麺に対して油をコーテン
グすると麺の結着、付着を防止できると共に、麺を調理
した際に麺のはぐれがよく、団子状となるのを防止する
ことができる。使用する油と【7ては、植物油、動物油
があるけれども、サラダ油、白絞油を使用するのが好ま
しく、麺1食分(約150〜180g)当り5〜15c
c程度を噴霧、塗布、浸漬など適宜な方法によりコーテ
ングすればよい。In addition, when freezing, if the noodles are divided into appropriate amounts and placed in a molded container and frozen, each frozen noodle (2) will be formed into the same shape, so later steps such as filling the container (1) will be easier. can be facilitated. Also, if necessary, coating the noodles with oil before freezing them will prevent the noodles from sticking and sticking together, and will also prevent the noodles from falling apart and forming into dumplings when cooked. It can be prevented. Although there are vegetable oils and animal oils, it is preferable to use salad oil and white squeezed oil, and the amount of oil used is 5 to 15 c per serving of noodles (approximately 150 to 180 g).
It may be coated by an appropriate method such as spraying, coating, or dipping.
本発明において使用することのできる麺としては、中華
麺、ラドン、ソバ、麦麺、冷麦、ひもかわ、きしめん、
スパゲティ、マカロニ等麺類が広く使用でき、麺線の厚
みや太さに格別の制限はない。Examples of noodles that can be used in the present invention include Chinese noodles, radon, buckwheat noodles, barley noodles, chilled barley, Himokawa, Kishimen,
Noodles such as spaghetti and macaroni can be widely used, and there are no particular restrictions on the thickness or thickness of the noodle strings.
図中の符号(4)は具であって、鳥肉、焼豚、浦あげ、
かまぼこ、なると、乾燥わかめ、メンマ、コーン、もや
し、ねぎなど、通常使用されているものを自由に採用で
きる。これらの具(4)は乾燥したものでも、冷凍した
ものでも自由に利用できるし、両者を混合したものであ
ってもよい。また、これらの具(4)は、容器(1)内
に対しばらばらに入れても、或は袋などの1つの容器に
全てを収納した後、容器(1)内に入れてもよいし、そ
の容器を別体として添附するようにすることもできる。The symbol (4) in the figure is the ingredients, such as chicken meat, grilled pork, uraage,
You can freely use any commonly used ingredients such as kamaboko, dried wakame, menma, corn, bean sprouts, and green onions. These ingredients (4) may be either dried or frozen, or may be a mixture of both. In addition, these ingredients (4) may be placed separately in the container (1), or they may all be stored in one container such as a bag and then placed in the container (1). It is also possible to attach the container as a separate item.
これら具(4)の量は、1食分の麺の量を150〜18
0g程度とした場合に30g程度とするのがよい。The amount of these ingredients (4) is 150 to 18
When it is about 0g, it is preferable to set it to about 30g.
また図中の符号(5)は、スープの素であって、粉末タ
イプ、粘液状タイプ、濃縮液タイプなどがある。粉末タ
イプ、粘液状タイプ、濃縮液タイプのスープの素(5)
は、具(4)と共に取扱うことができる利点かある。こ
の粉末タイプ、粘液状タイプ、la縮液液タイプスープ
の素(5)は、適量の水ないしは湯を注入して1四理液
として使用する。Further, the reference numeral (5) in the figure is a soup base, and there are powder types, slimy types, concentrated liquid types, etc. Powder type, mucilage type, and concentrated liquid type soup base (5)
This has the advantage that it can be handled together with the tool (4). This powder type, slimy type, and la condensed liquid type soup stock (5) is used as a physical liquid by adding an appropriate amount of water or hot water.
冷凍麺(2)、具(4)とこの調理液との量は、例えば
、1食分とする冷凍麺(2)の量を約150〜180g
とする時には、具(4)の量を大略30g以下とし、調
理液の量を約260〜330ccとするのが効果的であ
り、これをポリプロピレンでラミネートした容積650
ccの容器(1)に入れて麺がうどんの場合に、500
Wの高周波出力を有する電子レンジて湯(80’C以上
)を使用した場合は5分±30秒で、水道水(夏季)を
使用した場合は6分30秒±30秒で完全に調理するこ
とができる。そして、容器(1)の変形も全く見られな
かった。The amount of frozen noodles (2), ingredients (4), and this cooking liquid is, for example, approximately 150 to 180 g per serving of frozen noodles (2).
When cooking, it is effective to set the amount of ingredient (4) to about 30 g or less and the amount of cooking liquid to about 260 to 330 cc, which is then laminated with polypropylene and has a volume of 650 cc.
If the noodles are udon in a cc container (1), 500
When using hot water (80'C or higher) in a microwave oven with a high frequency output of W, it will cook completely in 5 minutes ± 30 seconds, and when using tap water (summer), it will fully cook in 6 minutes 30 seconds ± 30 seconds. be able to. Further, no deformation of the container (1) was observed.
この場合において、調理液の量を250ccと少なくし
て調理して見たが、冷凍麺(2)の解凍は1分量度早く
なるけれども、具(4)が焼は着き、容器(1)の周縁
部が過熱されて変形した。In this case, I tried cooking with a reduced amount of cooking liquid to 250 cc, but although the frozen noodles (2) thawed one portion faster, the ingredients (4) were cooked and the container (1) The periphery became overheated and deformed.
また、調理液の量を350ccと多くして調理して見た
ところ、調理液の温度上昇に時間がかがり、麺にのびが
見られた。調理液の充填量を示す指示線(6)を容器(
1)に設けておくとよい。Also, when cooking with an increased amount of cooking liquid (350 cc), it took time for the temperature of the cooking liquid to rise, and the noodles appeared to spread. Connect the indicator line (6) indicating the amount of cooking liquid to the container (
It is recommended to set it in 1).
また、図中の符号(7)は、容器(1)の蓋であって、
ポリプロピレンなどにより形成される。Further, the symbol (7) in the figure is the lid of the container (1),
Made of polypropylene, etc.
蓋(7)は透明な材料で構成しておくと内部を透視する
ことができるので効果的である。(8)は蓋(7)に設
けられた適宜な穴であって、容器(1)内に発生する熱
圧を放散するためのものである。(9)は蓋(7)の内
側周縁に設けた段部であって、調理の際に蓋(7)の内
面に生じる加熱蒸気による水滴を容器(1)内に落下す
るようにしたものであり、その加熱蒸気による水滴が蓋
(7)の内面に沿って流下し容器(1)との嵌合部に溜
り、それが再び加熱されることによって容器(1)の縁
部が変形するのを防止するのである。It is effective if the lid (7) is made of a transparent material so that the inside can be seen through. (8) is a suitable hole provided in the lid (7) for dissipating the heat pressure generated within the container (1). (9) is a step provided on the inner periphery of the lid (7), which allows water droplets generated by heated steam generated on the inner surface of the lid (7) during cooking to fall into the container (1). The heated steam causes water droplets to flow down along the inner surface of the lid (7) and accumulate at the fitting part with the container (1), which is then heated again and deforms the edge of the container (1). This is to prevent
本発明における冷凍麺は、容器(1)に入れたまま一1
8℃以下に保てば、長時間変質することなく保存するこ
とができる。The frozen noodles in the present invention can be left in the container (1) for one hour.
If kept at 8°C or below, it can be stored for a long time without deteriorating in quality.
以下、本発明の実施例について述べる。 Examples of the present invention will be described below.
実施例1
常法にしたがって製麺、茹で上げ、急速冷凍して冷凍節
でうどんを調整した。次いでこの冷凍うどん180gを
、図示した形状を有するポリプロピレンとポリエチレン
テレ セパレートとをラミネートした発泡スチロール
製で容積700ccの容器内に収容した。容器底面と冷
凍うどんとの間には、容器の下方約1On++n程度の
空間部が形成された。Example 1 Udon noodles were prepared using frozen bonito flakes by making noodles, boiling them, and quickly freezing them according to a conventional method. Next, 180 g of the frozen udon noodles were placed in a 700 cc container made of polystyrene foam and laminated with polypropylene and polyethylene teleseparate having the shape shown in the figure. A space of about 1On++n below the container was formed between the bottom of the container and the frozen udon noodles.
一方、冷凍うどん上に、別途冷凍処理した濃縮スープ3
0ccと、油揚げ、かまぼこ、わかめ、ねぎからなる具
30gとを載置し、ポリプロピレン製の蓋をして冷凍麺
を得た。On the other hand, on top of the frozen udon noodles, there is a concentrated soup 3 that has been frozen separately.
0 cc and 30 g of ingredients consisting of fried tofu, kamaboko, wakame, and green onions were placed thereon, and a lid made of polypropylene was placed to obtain frozen noodles.
このようにして調整した冷凍麺は、蓋をあけ、約300
m1の水又は湯を加えた後、蓋を閉じて、次の条件で電
子レンジ調理をしたところ、冷凍麺であるにもかかわら
ず、加熱ムラや焼は着きが全くなく、常法によって調理
した手打ちきつねうどんと全く遜色のないうどんが極め
て手軽に得られた。しかも、麺線がからまったり固着し
たすせず、ばらばらにほぐれており、食べやすい状態を
呈した。The frozen noodles prepared in this way will be about 300 ml after opening the lid.
After adding 1 m of water or hot water, I closed the lid and cooked the noodles in the microwave under the following conditions. Even though the noodles were frozen, there was no uneven heating or browning at all, and the noodles were cooked using the usual method. It was extremely easy to obtain udon noodles that were completely comparable to hand-made kitsune udon. In addition, the noodle strings were not tangled or stuck together, but were loosened into pieces, making it easy to eat.
実施例2
常法にしたがって製造した生ラーメンを蒸し茹でた後に
直ちに水洗し、水切りした後サラダ油を噴霧し約160
gずつに分けて円形トレイに入れて、常法にしたがい、
冷凍室内で冷凍し、冷凍ラーメンを得た。Example 2 Fresh ramen noodles produced according to a conventional method were steamed and boiled, immediately washed with water, drained, and then sprayed with salad oil to a boiling point of about 160 ml.
Divide into gram portions and place in a circular tray, following the usual method.
It was frozen in a freezer to obtain frozen ramen noodles.
この冷凍ラーメンをポリプロピレンでラミネートした発
泡スチロール製で容器650ccのテーパー状カップに
収納したところ、カップ内側面上に突起部を設けること
なく、カップ下方約15mmの空間部を残したまま冷凍
ラーメンが容器内に収容された。When this frozen ramen noodles were stored in a 650 cc tapered cup made of polystyrene laminated with polypropylene, the frozen ramen noodles were placed inside the container without any protrusions on the inner surface of the cup, leaving a space approximately 15 mm below the cup. was housed in.
この上に、濃縮中華スープの素30ccを包装したもの
及び焼豚、メンマ、なると、ねぎからなる具30gを載
置し、電子レンジ用冷凍ラーメンを得た。On top of this, 30 cc of a packaged concentrated Chinese soup base and 30 g of ingredients consisting of grilled pork, menma, bamboo shoots, and green onions were placed to obtain frozen ramen noodles for use in a microwave oven.
このようにして調整した冷凍ラーメンは、スープの素の
包装を解き、水250ccを加えた後に蓋をして、次の
条件で電子レンジ調理を行った。The frozen ramen prepared in this way was unwrapped from the soup base, 250 cc of water was added, the lid was closed, and the noodles were cooked in a microwave oven under the following conditions.
その結果得られた調理品は、常法により生ラーメンから
調理したチャーシューメンと全く遜色のないものであっ
て、加熱ムラや焼は着きの形成が全く認められなかった
。しかもそのうえ、ラーメン類は固い麺塊が形成される
ことが多々発生するものであるが、本発明に係るラーメ
ンは、電子レンジ加熱したにもかかわらず、麺線が個々
に分離しており、箸等でほぐす必要は全くなかった。The resulting cooked product was completely comparable to chashu noodles prepared from raw ramen using a conventional method, and no uneven heating or browning was observed at all. Furthermore, in ramen noodles, hard lumps of noodles are often formed, but in the ramen according to the present invention, the noodle strings are separated into individual pieces even when heated in a microwave oven, making it difficult to use with chopsticks. There was no need to loosen it at all.
本発明に係る電子レンジ用冷凍麺は、短時間且つ手軽な
電子レンジ調理によって、加熱ムラによる煮くずれ、あ
るいは逆に生煮えを生じることなく、冷凍麺の解凍と煮
込みとをスムーズに行なうことができる。The frozen noodles for use in a microwave oven according to the present invention can be thawed and stewed smoothly in a short time and easily in a microwave oven, without causing the noodles to crumble due to uneven heating or, conversely, to be undercooked. .
しかも、麺線が個々に分離しており、箸等ではぐす必要
がないという全く新規な効果も奏される。Moreover, a completely new effect is achieved in that the noodle strings are separated individually and there is no need to remove them with chopsticks or the like.
図面は、本発明に係る電子レンジ用冷凍麺の一実施例を
示した断面図である。
図中の符号を説明すれば、次の通りである。
(1)は容器 (2)は冷凍麺
(3)は空間部 (4)は具
(5)はスープの素 (6)は指示線
(7)は蓋 (8)は穴
(9)は段部The drawing is a sectional view showing an embodiment of frozen noodles for microwave oven according to the present invention. The symbols in the figure are explained as follows. (1) is the container (2) is the frozen noodles (3) is the space (4) is the filling (5) is the soup base (6) is the indicator line (7) is the lid (8) is the hole (9) is the step Department
Claims (1)
間部を設けたことを特徴とする電子レンジ用冷凍麺。(1) Frozen noodles for use in a microwave oven, characterized in that frozen noodle blocks are placed in a container and a space is provided below the frozen noodle blocks.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63212491A JPH0260558A (en) | 1988-08-29 | 1988-08-29 | Frozen noodle for microwave oven |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63212491A JPH0260558A (en) | 1988-08-29 | 1988-08-29 | Frozen noodle for microwave oven |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH0260558A true JPH0260558A (en) | 1990-03-01 |
Family
ID=16623534
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63212491A Pending JPH0260558A (en) | 1988-08-29 | 1988-08-29 | Frozen noodle for microwave oven |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0260558A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH09224586A (en) * | 1996-02-22 | 1997-09-02 | Yoshiro Nakamatsu | Quickly and uniformly unfrozen tasteful health food |
JPH11276104A (en) * | 1998-03-30 | 1999-10-12 | Nissin Food Prod Co Ltd | Frozen noodles packed in container and their production |
JP2014082983A (en) * | 2012-10-23 | 2014-05-12 | Sanderitsuku Foods:Kk | Frozen food package |
CN104661536A (en) * | 2012-09-20 | 2015-05-27 | 日清富滋株式会社 | Packaged frozen noodle for microwave cooking |
-
1988
- 1988-08-29 JP JP63212491A patent/JPH0260558A/en active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH09224586A (en) * | 1996-02-22 | 1997-09-02 | Yoshiro Nakamatsu | Quickly and uniformly unfrozen tasteful health food |
JPH11276104A (en) * | 1998-03-30 | 1999-10-12 | Nissin Food Prod Co Ltd | Frozen noodles packed in container and their production |
CN104661536A (en) * | 2012-09-20 | 2015-05-27 | 日清富滋株式会社 | Packaged frozen noodle for microwave cooking |
JP2014082983A (en) * | 2012-10-23 | 2014-05-12 | Sanderitsuku Foods:Kk | Frozen food package |
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