JPH0325594Y2 - - Google Patents

Description

[Detailed explanation of the idea]

[Industrial Application Field] The present invention relates to frozen noodles in which frozen noodles are housed in a heat-resistant container. [Prior Art] Conventionally, the lower surface of frozen noodles, which are flat as a whole, is placed directly on the bottom wall of a container, which is flat throughout, and
It is configured to thaw frozen noodles in a heat-resistant container by using a microwave oven or the like, or by pouring hot water into the heat-resistant container. [Problem that the invention aims to solve] However, the vertical convection of the water generated by thawing and the injected hot water does not occur much because the flat bottom surface of the noodles is in contact with the flat bottom wall of the container. Heat transfer due to convection was poor, cooking time was long, and the taste and texture of the noodles tended to be poor due to the "spreadiness" of the noodles, so there was room for further improvement. The purpose of this invention is to ensure that heat transfer through natural convection in the vertical direction of water or hot water occurs sufficiently well, so that the noodles can be cooked in a short time and are delicious and have a pleasant texture. be. [Means for Solving the Problems] The characteristic configuration of the present invention is that, in a heat-resistant container for storing frozen noodles, a protrusion protruding inward from the container bottom wall is formed with a narrow top. , a stepped part is formed on the peripheral wall of the container to receive the peripheral part of the frozen noodles, the frozen noodles are placed on the protrusion, and the soup stock is arranged above the frozen noodles, The effects are as follows. [Operation] In other words, since the frozen noodles are placed on the protrusion, a sufficiently wide gap can be formed between the generally flat lower surface of the frozen noodles and most of the bottom wall of the container. At the beginning of heating from the bottom of the container, sufficient vertical natural convection of the water generated by thawing and the injected hot water can be carried out, and the peripheral part of the frozen noodles can be caught on the peripheral wall of the container. Because the stepped part is formed, heating from the bottom of the container
Even if the noodles at the bottom of the whole noodle begin to thaw and become soft, and the whole noodle descends and the protrusions become embedded in the soft part, the noodles are still hard because they are not fully thawed. Since the peripheral part of the noodle is received by the stepped part, the descent of the whole noodle is suppressed, and therefore the gap is difficult to narrow even when heating progresses, and as a result, the natural convection is limited only at the beginning of heating. Instead, it can be maintained even during heating, and the entire noodles can be defrosted and heated quickly, making it possible to significantly shorten the time required to defrost and heat the noodles compared to conventional techniques. In addition, it is possible to reliably avoid an inconvenient situation where the noodles that have been thawed first are soaked in water or hot water for too long until all the noodles are thawed, causing the noodles to "stretch". Since the dashi is placed above the noodles, as the noodles heat up, the dashi is poured onto the noodles from above and is evenly mixed with the noodles, making the noodles delicious and smooth to eat. It became. [Effect of the invention] As a result, the vertical natural convection of water generated by thawing and injected hot water can be sufficiently carried out not only at the beginning of heating from the bottom of the container but also during heating. It has become possible to thaw and heat the noodles much faster than with conventional technology, and it has also become possible to mix the soup stock evenly with the noodles, making it possible to cook them in a short time and enjoy delicious noodles. It has become possible to provide frozen noodles with an extremely excellent cooking container that can be used in cooking, and to fully meet the demands of consumers. [Example] Next, an example will be shown. As shown in Figures 1 and 2, frozen noodles 1
are stored in a heat-resistant container 2, ingredients 3, soup stock 4, condiments, etc. are placed on the noodles 1 and stored in the heat-resistant container 2, a lid 5 is attached to the heat-resistant container 2, and the whole is covered with a sealed packaging material 6. The product is made into a frozen noodle product. The container bottom wall 2A is generally formed into a substantially planar shape, and three protrusions 2a protruding inward from the container are arranged symmetrically around the center of the container. The inner surface of the container of the protrusion 2a is formed into a substantially hemispherical shape with a diameter of 10 to 30 mm and a height of 5 to 15 mm, and the frozen noodles 1 are directly placed on the narrow top of the protrusion 2a.
A sufficiently wide gap 7 is formed between the almost flat bottom surface of the frozen noodles 1 and most of the bottom wall 2A of the container, so that during thawing, the generated water and the poured hot water can be evenly and uniformly generated by vertical natural convection. Rapid heating of the noodles 1 is made possible by the action of the gap 7. A step portion 2b on the bottom side is formed on the container peripheral wall 2B, and a brim portion 2C on the edge side is provided in series, and the engagement of the locking protrusion 5a of the lid body 5 with the flanged portion 2C causes the lid body 5 to close. is elastically fitted to the heat-resistant container 2 in a detachable manner, and an outwardly projecting portion 5b is formed on the peripheral edge of the lid 5 for a finger hook. Noodle 1 is udon, ramen, soba, kishimen, or other suitable noodles. Ingredients 3 are frozen or dried vegetables, fried tofu, kamaboko, meat, and other suitable items. Dashi 4 is frozen concentrated juice, powdered soup stock packed in bags or solidified, or other suitable materials. The heat-resistant container 2 is made of polypropylene, styrofoam, aluminum, paper, or other suitable material. However, if it is made of metal such as aluminum, it cannot be used in a microwave oven. To cook the frozen noodles, remove the sealed packaging material 6 and lid 5, heat the frozen noodles 1 in a heat-resistant container 2 in a heating cooker such as a microwave oven, defrost them, and heat if necessary. conduct. In addition, when using hot water, pour the hot water into the heat-resistant container 2 to thaw the noodles 1,
If heating is required, drain the water used and generated during thawing and pour the water again. When the ingredients 3 are frozen, they are thawed together with the noodles 1 or separately, and when they are dried, they are refrigerated separately. moreover,
When the stock 4 is frozen, it is thawed together with the noodles 1 or separately, and when it is powdered or solid, it is mixed with the noodles 1 or melted separately. [Another Example] Next, another example will be shown. The number, shape, dimensions, etc. of the protrusions 2a can be changed as appropriate. For example, the number may be appropriately selected to 20 or less, or the shape may be changed to a square shape or a rib shape. The ingredients 3, the soup stock 4, and the condiments may be placed in a bag and adhered or placed on the lid 5, for example, or the storage form may be changed appropriately, or some may be omitted in some cases. Either the lid 5 or the packaging material 6 may be omitted. The heat-resistant container 2 can be appropriately selected in terms of overall shape, size, color, etc. [Experimental example] Next, using the heat-resistant container A of the present invention similar to the above-mentioned example and the heat-resistant container B of the above-mentioned prior art,
Place 170g of frozen ramen and 30g of ingredients in heat-resistant container A.
When the molten metal was poured into heat-resistant containers A and B and the thawed states were compared, the results shown in Tables 1 and 2 below were obtained.

【table】

[Table] In addition, frozen udon noodles are placed in the heat-resistant containers A and B above.
The container contained 200g of ingredients (seasoned 20g x 2), and 40g of soup, poured hot water at 98°C, thawed and heated in a 500W microwave oven, and obtained the results shown in Table 3 below.

[Table] It becomes hot and delicious when the temperature is 70℃ or higher. From the above experimental examples, it can be seen that according to the invention of the present invention, good defrosting can be achieved in a short time and the food can be eaten deliciously.

[Brief explanation of drawings]

The drawings show an embodiment of the present invention, with FIG. 1 being a sectional view and FIG. 2 being a plan view of a heat-resistant container. DESCRIPTION OF SYMBOLS 1...Noodles, 2...Heat-resistant container, 2A...Bottom wall of the container, 2a...Protrusion, 2B...Peripheral wall of the container, 2b...
...Danbe, 4...Dashi.

Claims (1)

[Claims for Utility Model Registration] 1. Frozen noodles in which frozen noodles 1 are housed in a heat-resistant container 2, in which a protrusion 2a protruding inward from the container bottom wall 2A is formed with a narrow top. At the same time, a stepped portion 2b is formed on the peripheral wall 2B of the container 2 to receive the peripheral portion of the frozen noodles 1,
Frozen noodles are provided in which the frozen noodles 1 are placed on the protrusion 2a, and the soup stock 4 is placed above the frozen noodles 1. 2. The frozen noodles according to claim 1, which includes a plurality of the protrusions 2a. 3. The inner surface of the container of the protrusion 2a has a diameter of 10~
The frozen noodles according to claim 1 or 2, which are formed into a substantially hemispherical shape with a length of 30 mm and a height of 5 to 15 mm.