JPH0499460A - Frozen noodles put in container for heating with oven or oven toaster - Google Patents
Frozen noodles put in container for heating with oven or oven toasterInfo
- Publication number
- JPH0499460A JPH0499460A JP2214115A JP21411590A JPH0499460A JP H0499460 A JPH0499460 A JP H0499460A JP 2214115 A JP2214115 A JP 2214115A JP 21411590 A JP21411590 A JP 21411590A JP H0499460 A JPH0499460 A JP H0499460A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- frozen
- container
- oven
- sauce
- 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 45
- 238000010438 heat treatment Methods 0.000 title claims description 19
- 235000012149 noodles Nutrition 0.000 claims abstract description 60
- 235000015067 sauces Nutrition 0.000 claims abstract description 58
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 27
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 27
- 238000012856 packing Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 38
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 238000010411 cooking Methods 0.000 description 10
- 238000000034 method Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 235000013611 frozen food Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 239000005022 packaging material Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 235000021438 curry Nutrition 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 229920003002 synthetic resin Polymers 0.000 description 3
- 239000000057 synthetic resin Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 2
- 230000002093 peripheral effect Effects 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229920000298 Cellophane Polymers 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000012780 transparent material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- B65D81/343—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 in a conventional oven, e.g. a gas or electric resistance oven
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Noodles (AREA)
- Packages (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Package Specialized In Special Use (AREA)
Abstract
Description
【発明の詳細な説明】
産ｌ上Ｑ打朋剪國
本発明は、オーブンおよびオーフントースター加熱によ
る調理に通した容器入り冷凍麺に関し、さらに詳しくは
、調理した際に焦げつきのない風味の優れた容器入り冷
凍麺に関する。[Detailed Description of the Invention] The present invention relates to frozen noodles in a container that have been cooked in an oven or an oven toaster, and more specifically, have an excellent flavor without burning when cooked. Regarding frozen noodles in containers.
−〇 ′とそのロー８立
調理が簡便であり、長期保存がきくことから、近年各種
の冷凍食品が家庭に広く普及している。In recent years, various types of frozen foods have become popular in households because they are easy to prepare and can be stored for a long time.
そして、従来市販されている容器入り冷凍麺は、アルミ
シート縞タイプの容器に収容した冷凍麺をガスコンロ等
の直火で加熱して調理するものが大半を占める。しかし
、容器自体が高周波を透過しないアルミ製であるため、
各家庭に普及している電子レンジを利用することが困難
である。電子レンジの利用を可能にするには、ポリエチ
レン、ポリプロピレン等の合成樹脂や各種紙材などの高
周波透過性材料を使用しなければならないが、例えば、
合成樹脂製の袋に封入されたスパゲツティなどの冷２］
Ｉ！？では、袋の外側をフォークなどで２３ケ所間孔し
て加熱する必要があり、その後装を開封して調理済の熱
い内容物を取出すという煩雑さがある。このような電子
レンジ加熱用冷凍食品としては、冷凍麺塊の上方に冷凍
調味液塊を位１させた容器入り冷凍麺が特開昭６２−１
２２５６３号公報に記載されている。Most of the conventional frozen noodles sold in containers are prepared by heating frozen noodles stored in striped aluminum sheet containers over an open flame such as a gas stove. However, since the container itself is made of aluminum, which does not transmit high frequencies,
It is difficult to use the microwave ovens that are common in every household. In order to make it possible to use a microwave oven, it is necessary to use high-frequency transparent materials such as synthetic resins such as polyethylene and polypropylene, and various paper materials.
Cold food such as spaghetti sealed in a synthetic resin bag 2]
I! ? In this case, it is necessary to make 23 holes on the outside of the bag with a fork or the like to heat it, and it is complicated to open the bag and take out the hot cooked contents. As such a frozen food to be heated in a microwave oven, frozen noodles in a container with a frozen seasoning liquid mass placed above the frozen noodle mass are disclosed in JP-A-62-1.
It is described in Publication No. 22563.
ところで、前記したアルミ製容器内に収容する冷凍麺と
しては、アルミトレー内部に冷凍麺を収容しその上に冷
凍濃縮ソースを載せたものがある。By the way, as the frozen noodles stored in the aluminum container described above, there is one in which frozen noodles are stored inside an aluminum tray and a frozen concentrated sauce is placed on top of the frozen noodles.
しかし、これをガスコンロ等の直火で凍結したソースが
溶けるまで加熱するとアルミトレー底部の麺が焦げつき
、また、オーブンで加熱するとやはり麺が焦げるという
難点がある。一方、予め適度に加熱処理してから冷凍し
た肉類、野菜類などの具とスープを容器に入れたインス
タント食品が特開昭５４−６７０４３号公報に記載され
ているが、このインスタント食品を食用に供するに当り
、スープが適度の濃度となる量の水または温湯を加えて
加熱しなければならないという多少の煩雑さがある。However, if you heat this over an open flame such as a gas stove until the frozen sauce melts, the noodles at the bottom of the aluminum tray will burn, and if you heat it in an oven, the noodles will burn as well. On the other hand, JP-A-54-67043 describes an instant food containing soup and ingredients such as meat and vegetables that have been properly heat-treated and then frozen in a container. When serving, there is some complexity in that the soup must be heated by adding enough water or hot water to give it an appropriate consistency.
さらに、本発明者等は、アルミトレーの底部に冷凍濃縮
ソースを配しその上に茹でた冷凍麺を配したものと、逆
にアルミトレーの底部に茹でた冷凍麺を配しその上に冷
凍濃縮ソースを配したものを、ガスコンロ等の直火で加
熱する調理試験を行なった。その結果、前者では、冷凍
麺の中央は熱が対流しないため冷たいままであるが、冷
凍麺が柔らかくなるまでに、解凍した濃縮ソースと容器
底部に接する側の麺が全面にわたって焦げつく、後者で
は、：ａ縮ソース表面は凍結したまま熱が対流せず、濃
縮ソースが解凍するようになると麺が焦げつくというこ
とが判明した。Furthermore, the present inventors have discovered a method in which frozen concentrated sauce is placed at the bottom of an aluminum tray and boiled frozen noodles are placed on top of it, and conversely, boiled frozen noodles are placed at the bottom of an aluminum tray and frozen noodles are placed on top of the frozen concentrated sauce. A cooking test was conducted in which a dish with concentrated sauce was heated over an open flame such as a gas stove. As a result, in the former case, the center of the frozen noodles remains cold because there is no heat convection, but by the time the frozen noodles become soft, the thawed concentrated sauce and the noodles on the side that are in contact with the bottom of the container are charred all over; It was found that the surface of the condensed sauce remained frozen and no heat could be transferred to it, causing the noodles to burn when the condensed sauce thawed.
ｆ ゛ るための
本発明者等は、冷凍食品の加熱・調理において、調理食
品の風味がより優れている、加熱ムラが生じない、高周
波不透過性のアルミ製容器でも使用が可能であるという
電子レンジ加熱にはみなれないオーブンおよびオーブン
トースタ−加熱の利点を活かすべく、同時に、前記した
問題点を解決すべく、調理が筒便で、しかも焦げのない
風味の優れたオーブンおよびオーブントースタ−加熱用
容器入り冷凍麺を提供することを目的として、鋭意研究
を重ねた。その結果、本発明は、茹でた後凍結した麺の
上側表面をソース類でむらなく覆うことによって従来の
問題点を解決したものである。The inventors of the present invention have found that when heating and cooking frozen foods, the flavor of the cooked foods is better, there is no uneven heating, and it is possible to use aluminum containers that are impermeable to high frequencies. In order to take advantage of the advantages of oven and toaster oven heating that cannot be compared to microwave heating, and at the same time to solve the above-mentioned problems, we have developed an oven and toaster oven that makes cooking convenient and has an excellent flavor without burning. We conducted extensive research with the aim of providing frozen noodles packaged in heating containers. As a result, the present invention solves the conventional problems by evenly covering the upper surface of noodles that have been boiled and then frozen with sauce.
すなわち、本発明は
■包装したアルミ製容器内に、茹でた麺とその上側表面
全体を覆うソース類を、少なくとも麺が凍結した状態で
収容したオーブンまたはオーブントースタ−加熱用容器
入り冷凍麺、および■ 包装したアルミ製容器内に、そ
の底部に氷を層状に収容すると共に、氷層上に茹でた麺
とその上側表面全体を覆うソース類を、少なくとも麺が
凍結した状態で収容したオーブンまたはオーブントース
タ−加熱用容器入り冷凍麺、にある。That is, the present invention provides (1) frozen noodles in an oven or toaster oven heating container, in which boiled noodles and a sauce covering the entire upper surface of the noodles are housed in a packaged aluminum container, with at least the noodles frozen; ■ An oven or oven in which ice is stored in a layer at the bottom of a packaged aluminum container, and boiled noodles and sauces that cover the entire upper surface are stored on the ice layer, with at least the noodles frozen. Frozen noodles in a toaster heating container.
本発明で使用される麺としては、うどん、そば、中華麺
、そうめん、スパゲツティ、マカロニなどが挙げられる
。容器にこれらの麺を収容するに先立って、オーブンま
たはオーブントースタ−加熱による調理時間を短縮する
ために、麺は予め茹でて放冷ないし冷却したものが使用
される。ソース類としては、ミートソース、ホワイトソ
ース、ナボリタンソース、カレーソースなどが挙げられ
、粉末状、釉粒状、ペースト状または濃縮したものなど
固形または液状のいかなる形態であってもよい。また、
麺およびソース類の水分含量は任意でよいが、冷凍麺、
場合によってはソース類、さらに後述する氷が解凍した
時、調味成分が所定の濃度となるよう調整しておけばよ
い、＃とソース類の使用割合は、各々の水分含量によっ
ても異なるが、通常Ｉ！１重量部に対してソース類０．
４〜２重量部、好ましくは０．６〜１重量部の割合とす
る。Examples of the noodles used in the present invention include udon, soba, Chinese noodles, somen, spaghetti, and macaroni. Before storing these noodles in a container, the noodles are boiled and left to cool or cooled in order to shorten the cooking time by heating in an oven or toaster oven. Examples of sauces include meat sauce, white sauce, Navolitan sauce, curry sauce, etc., and may be in any solid or liquid form such as powder, glazed granules, paste, or concentrated. Also,
The moisture content of noodles and sauces may be arbitrary, but frozen noodles,
In some cases, the seasoning components may be adjusted so that they reach a predetermined concentration when the sauces and the ice (described later) thaw.The ratio of # and sauces used varies depending on the moisture content of each, but usually I! 0.0% of sauces per 1 part by weight.
The proportion is 4 to 2 parts by weight, preferably 0.6 to 1 part by weight.
そして、調理容器を兼ねるアルミ製容器は、底面が平坦
あるいは凹凸状のトレー型、角型、どんぶり型などの任
意の形状でよく、例えば、円形ないし楕円形の底面を凹
凸状ｔこ形成したトレー型容器としては、底面中央部を
直径１／３〜２／３はど内側に折曲したものや外周縁部
と中央部との間に溝を形成したものなどがある。また、
容器の容量は、例えば１人分から数人分まで食用される
内容物の量に応じて適宜の大きさでよい、そして、冷凍
麺およびソース類（さらに場合によっては氷）と接する
容器の底面から周壁面にかけて、麺の焦げつきを防止す
るために食用油脂を塗布しておくのが好ましく、調理食
品の風味も増す。The aluminum container that also serves as a cooking container may be of any shape such as a tray shape with a flat or uneven bottom, a square shape, or a bowl shape. For example, a tray with a circular or oval bottom surface formed with an uneven shape Examples of the molded container include those in which the center part of the bottom surface is bent inward by 1/3 to 2/3 of the diameter, and those in which a groove is formed between the outer peripheral edge and the center part. Also,
The capacity of the container may be an appropriate size depending on the amount of contents to be eaten, for example, for one person to several people. It is preferable to apply edible oil or fat to the surrounding wall surface to prevent the noodles from burning, and also to enhance the flavor of the cooked food.
本発明におりる麺およびソース類を容器に収容する具体
的な方法としては、アルミ製容器の内底部に茹でた（冷
凍）麺を装入し、その上にソース類を配して上記麺の上
側表面全体を覆うことにある。そして、底面の形状が凹
凸状をなす容器に冷２ＪＰ麺を配する場合は、冷１麺が
容器の底部全面に接してなくてもよく、例えば、冷２１
！麺が容器底部の凸面部とのみ接し、その凹面部との間
に空隙部を形成するように冷凍麺を装入してもよい。A specific method for storing noodles and sauces according to the present invention in a container is to charge boiled (frozen) noodles into the inner bottom of an aluminum container, place sauces on top of the noodles, and then The purpose is to cover the entire upper surface of the When the cold 2JP noodles are placed in a container with an uneven bottom surface, the cold 2JP noodles do not need to be in contact with the entire bottom of the container.
! Frozen noodles may be charged so that the noodles are in contact only with the convex surface of the bottom of the container, and a gap is formed between the noodles and the concave surface.
Ｊ゛記したソース類は冷凍していてもしてなくてもよい
が、液状のソース類を冷凍して使用する場合は、■茹で
た麺およびソース類を別々に容器の底面およびｒ部用壁
の形状に合致するよう所定の厚さに予め冷凍する、■容
器に装入した冷凍麺の十にソース類を配した後冷凍する
、■容器に茹でた麺を装入して容器の形状に合致するよ
うにならし、次いで麺の上に比較的粘稠なソース類を配
して全体を冷凍する、などの方法があり、要は冷凍麺の
上側表面全体をソース類で覆うことである。The sauces listed in J can be frozen or not, but if you use frozen liquid sauces, separate the boiled noodles and sauces from the bottom of the container and the r-wall. ■Pre-freeze the noodles to a predetermined thickness to match the shape of the container, ■Sprinkle sauce onto the frozen noodles placed in the container and then freeze, ■Put the boiled noodles in the container and make the noodles into the shape of the container. There are methods such as adjusting the noodles so that they match, then placing a relatively viscous sauce on top of the noodles and freezing the whole thing.The key is to cover the entire upper surface of the frozen noodles with the sauce. .
さらに、本発明は、前記容器の内底部に氷を層状に収容
し、この氷層上に予め茹でた冷２１！麺とその上側表面
全体を覆うソース類を上記容器に収容したオーブンまた
はオーブン［・−スター加熱用容器入り冷凍麺も包含す
る。上記容器入り冷２Ｎ！麺における麺およびソース類
を容器に収容する方法は、前述した方法に準して実施で
きる。そして、氷を容器内底部に層状に収容する方法と
しては、■容器の底面および下部周壁の形状に合致する
よう水を予め所定の厚さに凍結させた後、容器内に装入
する、■粒状の氷を容器内に充填し７て所定の厚さにな
るよう層状にならす、■所定量の水を容器内ｔこ注ぎそ
の後凍結させる、などの方法がある。Furthermore, the present invention stores ice in a layer at the inner bottom of the container, and pre-boiled ice cubes are placed on top of this ice layer. It also includes frozen noodles in an oven or oven [-star heating container] in which the noodles and sauces covering the entire upper surface of the noodles are housed in the container. Cold 2N in the above container! The method of storing the noodles and sauces in the noodles in a container can be carried out according to the method described above. The method of storing ice in layers at the bottom of the container is: (1) freezing water to a predetermined thickness to match the shape of the bottom and lower peripheral wall of the container, and then charging the water into the container; There are methods such as filling a container with granular ice and layering it to a predetermined thickness, and (2) pouring a predetermined amount of water into the container and then freezing it.
なお、冷凍麺、ソース類および氷は完全な層状を形成し
ていなくてもよく、また、これらの一部が他の成分に混
入していてもよいことはいうまでもない。It goes without saying that the frozen noodles, sauces, and ice do not need to form a complete layer, and a portion of them may be mixed with other ingredients.
本発明は、また、食肉加工品や各種野菜などの見を使用
してもよく、例えば茹でた麺またはソース類と一緒にし
て冷凍したものを使用することができ、おるいは冷凍麺
、ソース類および氷とは別ｔこ、容器の内外に具を袋内
に封入しで使用することもできる。The present invention may also use processed meat products and various vegetables, for example, boiled noodles or frozen together with sauces, or frozen noodles, sauces, etc. Apart from ice and ice, ingredients can also be sealed inside and outside the container in a bag.
本発明は、茹でた麺およびソース類、場合によってはさ
らに氷または水（この場合、麺として既に凍結し、たも
のを使用する）をアルミ製容器に収容した後に、容器上
面の蓋部などを硬質セロファン、合成樹脂フィルムなど
の包装材で包装するものである。そし７て、茹でた麺、
ソース類および水のうちのいずれか１つまたは２つが未
だ凍結していない時は、包装した容器を冷凍機内に置い
て上記１つまたは２つの成分を凍結することもできる。In the present invention, after storing boiled noodles and sauces, and in some cases, ice or water (in this case, the noodles are already frozen and used) in an aluminum container, the lid on the top of the container is closed. It is packaged using packaging materials such as hard cellophane or synthetic resin film. 7. Boiled noodles,
If one or two of the sauces and water are not yet frozen, the packaged container can also be placed in a freezer to freeze the one or two ingredients.
次に、本発明にかかる容器入り冷凍スパゲツティの簡単
な製造例を示す。Next, a simple manufacturing example of the frozen spaghetti packaged in a container according to the present invention will be shown.
Ａ、乾麺から製造する方法
１）乾燥スパゲツティを大過剰の湯で所定時間煮沸した
後、冷却（る。A. Method for manufacturing from dried noodles 1) Boil dried spaghetti in a large excess of hot water for a predetermined period of time, and then cool.
１１）アルミトレーに所定重量のスパゲツティを収容し
て平にならす。11) Place spaghetti of a predetermined weight in an aluminum tray and flatten it.
ｕＩ）ソース類を麺が露出しないよう表面に均一に注ぐ
。uI) Pour the sauce evenly over the surface of the noodles without exposing them.
ｉｖ）スパゲツティおよびソース類を凍結し、アルミト
レーを包装する。iv) Freeze spaghetti and sauces and package in aluminum trays.
Ｂ、冷凍麺から製造する方法
１）乾燥スパゲツティを予め茹でた後、アルミトレーの
ザイズに合った形で凍結したスパゲツティをアルミトレ
ーに装入する。B. Method for manufacturing from frozen noodles 1) After boiling dried spaghetti in advance, place the frozen spaghetti into an aluminum tray in a shape that matches the size of the aluminum tray.
１１）その上に麺が露出しないようソース類を所定量充
填する。11) Fill a predetermined amount of sauce on top of it so that the noodles are not exposed.
ｌ１ｌ）ソース類を凍結し、アルミトレーを包装する。l1l) Freeze the sauces and package them in aluminum trays.
本発明においては、電気オーブンまたはガスオーブンな
ど各種オーブンおよびオーブントースタ−を利用するこ
とができる。そして、本発明の容器入り冷凍麺をオーブ
ンまたはオーブントースタ−で加熱すると、冷凍麺およ
びソース類は上下方向からの輻射熱とアルミ製容器から
の伝導熱を受けて徐々に解凍され、解凍後は特にソース
類の昇温による対流も盛んになるため、ソース類に含ま
れる調味成分が麺に浸透して行くことになる。その結果
、麺部の上面側がオーブンまたはオーブントースタ−に
より直接加熱されることがないので、麺の局部過熱によ
る加熱ムラや焦げつきのない風味の優れた麺に調理され
る。また、容器の内底部に氷を層状に収容した容器入り
冷凍麺をオーブンまたはオーブントースタ−で加熱する
と、氷が解凍してさらに昇温すると水蒸気となり、予め
茹でた冷凍麺が元の茹でた状態に戻ると共に、上部のソ
ース類と下部の水とが混ざり合ってほどよい味を呈する
ので、容器内に氷を介在させない場合と同様に、加熱ム
ラや焦げつきのない風味の優れた調理食品が得られるば
かりでなく、特に容器の底部に接する麺の下側が焦げつ
かないという利点がある。In the present invention, various ovens such as electric ovens or gas ovens and toaster ovens can be used. When the frozen noodles in a container of the present invention are heated in an oven or toaster oven, the frozen noodles and sauces receive radiant heat from above and below and conductive heat from the aluminum container, and are gradually thawed. As the temperature of the sauce increases, convection also increases, allowing the seasoning components contained in the sauce to permeate into the noodles. As a result, the upper surface side of the noodle portion is not directly heated by the oven or toaster oven, so that the noodles are cooked with excellent flavor without uneven heating or burning due to local overheating of the noodles. In addition, when frozen noodles in a container with a layer of ice stored in the inner bottom of the container are heated in an oven or toaster oven, the ice thaws and when the temperature rises further, it becomes water vapor, returning the pre-boiled frozen noodles to their original boiled state. At the same time, the sauces at the top and the water at the bottom mix to create a good flavor, so you can get cooked food with excellent flavor without uneven heating or burning, just like when there is no ice in the container. Not only is it easy to use, but it also has the advantage that the bottom side of the noodles, which is in contact with the bottom of the container, does not get scorched.
オーブンまたはオーブントースタ−加熱による冷凍麺の
調理時間は、オーブンまたはオーブントースタ−の発熱
量と麺の種類、その茹での程度、食用に供される内容物
の量などに関連するが、例えばオーブントースタ−を例
にとると、容器内に１人分の内容物が収容された容器入
り冷凍麺を基準にして、６５０Ｈのオーブントースター
で６〜１５分間、通常１０分間程度であり、また、ＩＫ
−のオーフントースターで４〜１０分間、通常６〜７分
間である。The cooking time of frozen noodles by heating in an oven or toaster oven is related to the calorific value of the oven or toaster oven, the type of noodles, the degree of boiling, the amount of edible contents, etc. - Taking as an example, it takes 6 to 15 minutes in a 650H toaster oven, usually about 10 minutes, based on frozen noodles in a container containing the contents for one person.
- 4 to 10 minutes in an oven toaster, usually 6 to 7 minutes.
本発明にかかる容器入り冷２１！麺の実施例を以下に示
す。Cold 21 in a container according to the present invention! Examples of noodles are shown below.
実施例１
底面中央部を内側へ上げ庇状に折曲したアルミトレー容
器（１）内壁に食用油脂（２）の１種であるサラダ油を
塗布した。次いで、乾燥スパゲツティを茹でた後、この
スパゲツティを容器の下部形状Ｇこ合わせて冷凍したち
の（３１１００ｇをアルミトレーの底部上に装入した。Example 1 Salad oil, which is a type of edible fat (2), was applied to the inner wall of an aluminum tray container (1) whose bottom center was raised inward and bent into an eave shape. Next, after boiling the dried spaghetti, the spaghetti was frozen in the shape of the lower part of the container (31,100 g) and placed on the bottom of an aluminum tray.
その上に、冷凍スパゲツティ表面を全面的に覆うように
平板状の冷２１！ｆＡｍホワイトソース（４）８０ｇを
載せた。冷凍スパゲツティ（３）および冷凍濃縮ホワイ
トソース（４）を収容したアルミトレー容器（１）全体
を包装材（５）で包装した。On top of that, a flat plate of cold 21! covers the entire surface of the frozen spaghetti! 80g of fAm white sauce (4) was placed on top. The entire aluminum tray container (1) containing frozen spaghetti (3) and frozen concentrated white sauce (4) was wrapped with packaging material (5).
以上からなる容器入り冷凍スパゲツティの包装材（５）
を除いて、６５０−のオーブントースタ−で容器入り冷
凍スパゲツティを１０分間加熱すると、ｆ！Ａ縮ホワイ
トソースと冷凍スパゲツティから溶は出した水とが混ざ
り合って丁度良い味となり、加熱ムラや焦げつきのない
風味の優れたスパゲツティに調理された。Packaging material for frozen spaghetti in a container consisting of the above (5)
If you heat a container of frozen spaghetti for 10 minutes in a 650-inch toaster oven, f! The A-shrunken white sauce and the water dissolved from the frozen spaghetti mixed together to create just the right taste, and the spaghetti was cooked with excellent flavor without uneven heating or burning.
実施例２
上げ庇状アルミトレー容器（１）の底部に粒状の氷（６
）２０ｇを装入して平にならし、その上に一部空隙部（
７）を介して順次冷凍スパゲツティ（３）および冷凍Ｉ
１１！縮ホワイトソース（４）を載せ、加熱時間を１２
分間とした以外は、実施例１と同様に調理した。Example 2 Granular ice (6
) 20g, level it out, and fill some voids (
7) Sequentially through frozen spaghetti (3) and frozen I
11! Add reduced white sauce (4) and heat for 12 minutes.
Cooking was carried out in the same manner as in Example 1, except that the cooking time was 1 minute.
この容器入り冷凍スパゲツティでは、氷（６）が解凍し
た後水蒸気となり、水蒸気により冷凍スパゲツティ（３
）が元の茹でた状態に戻る。そして、濃縮ホワイトソー
ス（４）と下部で溶けた水とが混ざり合い、実施例１と
同様に、加熱ムラや焦げつきのない風味の優れたスパゲ
ツティが得られた。In this frozen spaghetti packaged in a container, after the ice (6) thaws, it becomes water vapor, and the water vapor causes the frozen spaghetti (3
) returns to its original boiled state. Then, the concentrated white sauce (4) and the water dissolved at the bottom were mixed, and as in Example 1, spaghetti with excellent flavor and no uneven heating or burning was obtained.
実施例３
実施例１と同様に、茹でた後冷凍したうどん（３）１５
０ｇを底面が平坦なアルミトレー容器（１）に装入し、
その上に、冷凍うどん（３）表面を全面的に覆うように
平板状の冷凍濃縮カレーソース（４）１００ｇを載せた
。Example 3 Udon (3) 15 boiled and frozen in the same way as Example 1
0g into an aluminum tray container (1) with a flat bottom,
On top of that, 100 g of a plate-shaped frozen concentrated curry sauce (4) was placed so as to completely cover the surface of the frozen udon noodles (3).
この容器入り冷凍うどんを６５０−のオーブントースタ
−で加熱すると、風味のよいカレーうどんに調理された
。When this container of frozen udon was heated in a 650-inch toaster oven, it was cooked into flavorful curry udon.
光浬Ｉ裏九果
容器入り冷凍麺をオーフンまたはオーフントースターを
利用して加熱する本発明は、冷凍麺の上側表面全体をソ
ース類で覆ったことにより、麺部の上面側がオーブンま
たはオーブントースタ−により直接加熱されることなく
、ソース類に含まれる調味成分が麺に浸透して行くので
、麺の加熱ムラや焦げつきのない風味の優れた麺に調理
される。The present invention uses an oven or an oven toaster to heat frozen noodles packed in a Koho I Ura-Ku fruit container.By covering the entire upper surface of the frozen noodles with a sauce, the upper surface of the noodles can be heated in an oven or an oven toaster. - The seasoning components contained in the sauces permeate the noodles without being directly heated, so the noodles are cooked with excellent flavor without uneven heating or burning.
また、冷凍麺を食用に供する際、調理時に水を添加しな
くてもよいという冷凍食品の特長を活かした筒便性もあ
る。そして、例えばグラタンを調理する場合のように、
マカロニとホワイトソースを搦めておく必要がない。す
なわち、冷凍麺と冷凍し、たソース類を別々に１！備す
ることができる。In addition, when serving frozen noodles for consumption, there is also the cylindrical property that takes advantage of the feature of frozen foods that there is no need to add water during cooking. For example, when cooking gratin,
No need to prepare macaroni and white sauce. In other words, separate frozen noodles and frozen sauces! can be prepared.
さらに、本発明は、容器の内底部に氷を層状にしまたこ
とにより、予め茹でおいた冷凍麺が容易に元の茹でた状
態に復元し、かつ、麺の下側の焦げつきが防止できると
共に氷に由来する水とソース類とが混ざり合って最絆的
に風味の優れた調理食品が得られる。Furthermore, by layering ice on the inner bottom of the container, the present invention allows frozen noodles that have been boiled in advance to be easily restored to their original boiled state, prevents the underside of the noodles from burning, and ice The water derived from the water and sauces are mixed together to obtain a cooked food with excellent flavor.
第１図は本発明の実施例１に示した容器入り冷２！Ｉ！
麺の縦断面図であり、第２図は容器の内底部に氷を配し
た本発明の実施例２に示した容器入り冷凍麺の縦断面図
であり、第３図は本発明の実施例３に示した別の容器入
り冷凍麺の縦断面図である。
符号り説所
１・・・アルミ製容器本体、３・・・冷凍麺、４・・・
ソース類、５・・・包装材、６・・・氷。FIG. 1 shows the container-packed cold 2! shown in Example 1 of the present invention. I!
FIG. 2 is a vertical cross-sectional view of the frozen noodles in a container according to Example 2 of the present invention in which ice is placed on the inner bottom of the container, and FIG. 3 is a vertical cross-sectional view of the frozen noodles according to the present invention. FIG. 3 is a longitudinal cross-sectional view of another container-packed frozen noodles shown in FIG. Code theory 1... Aluminum container body, 3... Frozen noodles, 4...
Sauces, 5... Packaging materials, 6... Ice.
Claims (2)
表面全体を覆うソース類を、少なくとも麺が凍結した状
態で収容したことを特徴とするオーブンまたはオーブン
トースター加熱用容器入り冷凍麺。(1) Frozen noodles in a container for heating in an oven or toaster oven, characterized in that boiled noodles and a sauce covering the entire upper surface of the noodles are housed in a packaged aluminum container, with at least the noodles frozen.
徴とする請求項（１）記載のオーブンまたはオーブント
ースター加熱用容器入り冷凍麺。(2) The frozen noodles in a container for heating in an oven or toaster oven according to claim (1), characterized in that ice is housed in a layer in the inner bottom of the container.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2214115A JPH0499460A (en) | 1990-08-13 | 1990-08-13 | Frozen noodles put in container for heating with oven or oven toaster |
| KR1019910008832A KR0177173B1 (en) | 1990-08-13 | 1991-05-30 | Frozen cooked noodle placing in the tray for cooking in oven or oven toaster |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2214115A JPH0499460A (en) | 1990-08-13 | 1990-08-13 | Frozen noodles put in container for heating with oven or oven toaster |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0499460A true JPH0499460A (en) | 1992-03-31 |
Family
ID=16650482
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2214115A Pending JPH0499460A (en) | 1990-08-13 | 1990-08-13 | Frozen noodles put in container for heating with oven or oven toaster |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPH0499460A (en) |
| KR (1) | KR0177173B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007178146A (en) * | 2005-12-27 | 2007-07-12 | Asahi Breweries Ltd | Container for evaluating foam quality of foamable alcohol beverage and evaluation method of foam quality |
| JP2009060860A (en) * | 2007-09-07 | 2009-03-26 | House Foods Corp | Frozen seasoning source and method of manufacturing foods to which seasoning source is put on |
| JP2020039285A (en) * | 2018-09-10 | 2020-03-19 | 日本製粉株式会社 | Production method of packed frozen sauce yakisoba |
-
1990
- 1990-08-13 JP JP2214115A patent/JPH0499460A/en active Pending
-
1991
- 1991-05-30 KR KR1019910008832A patent/KR0177173B1/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007178146A (en) * | 2005-12-27 | 2007-07-12 | Asahi Breweries Ltd | Container for evaluating foam quality of foamable alcohol beverage and evaluation method of foam quality |
| JP4727417B2 (en) * | 2005-12-27 | 2011-07-20 | アサヒビール株式会社 | Foam quality evaluation container for foamable alcoholic beverage and foam quality evaluation method |
| JP2009060860A (en) * | 2007-09-07 | 2009-03-26 | House Foods Corp | Frozen seasoning source and method of manufacturing foods to which seasoning source is put on |
| JP2020039285A (en) * | 2018-09-10 | 2020-03-19 | 日本製粉株式会社 | Production method of packed frozen sauce yakisoba |
Also Published As
| Publication number | Publication date |
|---|---|
| KR0177173B1 (en) | 1999-02-01 |
| KR920003876A (en) | 1992-03-27 |
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