JPH0531592U - Food with frozen soup - Google Patents

Abstract

(57) [Summary] [Purpose] A food with frozen soup containing frozen soup 2 such as udon soup and solid food material 3 such as frozen udon in a heat-resistant container 1 such as aluminum. To shorten. [Structure] A frozen soup 2 containing a large number of bubbles 10, 10 ... Inside is placed on the bottom of a heat-resistant container 1,
The solid food material 3 was placed on it, and the heating speed of the frozen soup 2 was increased by the presence of air bubbles during heating.
A gelatinous substance may be used for the frozen soup 2.

Description

[Detailed description of the device]

[0001]

[Industrial application]

 The present invention is a food with cold-frozen soup prepared by filling frozen solid food materials such as frozen udon noodles and Chinese noodles and frozen soup such as frozen udon soup and Chinese soup in a heat-resistant container and packaging. It is about.

[0002]

[Prior Art]

 As a food with frozen soup of this type, there is, for example, Japanese Utility Model Publication No. Sho 56-35020 (name = packed frozen noodle).

This known packaged frozen noodle is prepared by placing frozen non-concentrated (straight) udon soup in the bottom of an aluminum pan container, and then adding frozen udon balls, fox glazed ingredients, etc. If you heat it on a stove, the frozen udon soup at the bottom will melt first, and then the udon balls at the top will be thawed and it will sink in the udon soup with ingredients such as fried chicken and cooked. It has become so .

[0004]

[Problems to be solved by the device]

 The above-mentioned packaged frozen noodles are extremely convenient in that they can be cooked as they are by simply heating them, but since the frozen soup is in the form of a single ice block, the whole is melted. There is some difficulty in that it takes a little more time to get there.

The invention of the present application has been made in view of the above points, and in a frozen soup-equipped food such as the above-mentioned known example, which is a frozen noodle, the melting time of the frozen soup can be shortened. The task is to do so.

[0006]

Means for Solving the Problems The present invention has been made to achieve the above-mentioned object. In the food with frozen soup according to the first aspect of the present invention, a large number of internal heat-resistant containers are provided at the bottom. The frozen soup containing bubbles is placed, and the solid food such as frozen noodles is placed above the package, and the package is packaged. The frozen soup according to claim 2 In addition to the contents of claim 1, the food is characterized in that the frozen soup is constituted by using a gelatinous substance.

[0007]

[Action]

 When the food with frozen soup of the present invention is eaten, the outer packaging is unsealed, and the heat-resistant container is placed on a heating device such as a stove as it is. Then, the frozen soup located at the bottom of the container begins to melt, but since the frozen soup contains a large number of bubbles, it is more likely that it will be in the form of ice blocks without bubbles. Then, the heat transfer rate to the inside of the frozen soup mass is high, and the time until the entire mass is melted becomes fast.

In particular, when the frozen soup is composed of a gelatinous substance as described in claim 2, it is relatively easy to make the frozen soup contain a large amount of air bubbles. As a result, the melting rate during heating becomes relatively high.

[0009]

【Example】

 Referring to FIG. 1, one embodiment of the present invention (frozen soup with udon) will be described. In FIG. Frozen soup made by frothing it into a large number of air bubbles 10, 10 ... In the state of being frozen in an ice cream, 3 is a frozen udon ball, and 4 is a film sheet for partitioning. On top of that, foxtails, spring onions, fish paste, etc. (so-called toppings) are placed. Further, reference numeral 6 is a container lid (aluminum or plastic), and 7 is a wrap film that wraps the entire container. In the above example, the ratio of the udon sauce to gelatin is 3.0 to 0.5% by weight of gelatin to 97.0 to 99.5% by weight of udon sauce. Then, after boiling this gelatin-mixed soup, air is mixed in while cooling, and then the temperature in the soup is continuously lowered while fixing the air in the soup.

Although the above embodiment relates to frozen udon noodles, when the present invention is applied to frozen Chinese noodles, reference numeral 2 is frozen Chinese noodle soup (straight) and reference numeral 3 is frozen Chinese noodles. When the present invention is applied to other cooking products, reference numeral 2 is a frozen soup corresponding to each cooking food, and reference numeral 3 is a frozen solid food material corresponding to each cooking food.

In the embodiment shown in FIG. 1, frozen soup 2 is mixed with a gelatinous substance to facilitate air mixing. However, the present invention uses a gelatinous substance as another gelatinous edible substance. It is also possible to use the gelling agent described above, or to use frozen soup which is frozen by blowing air into a soup of gelatin-free straight soup.

When eating the frozen udon with soup shown in FIG. 1, the wrap film 7 is discarded, the lid 6 is then removed to remove the partition 4, and then the container 1 is placed with or without the lid 6. Place on the stove. When the container 1 is heated, the frozen soup 2 begins to melt from below, but since the frozen soup 2 contains a large number of bubbles 10, 10, ... Can be transmitted quickly, and the time required for melting can be shortened as compared with the case where there are no bubbles in the frozen soup 2.

When the frozen soup 2 is melted, the upper solid food material 3 and the ingredient 5 are immersed in the soup 2 and then heated for a predetermined time to become an edible state. In the case of the illustrated embodiment, it takes about 11 to 12 minutes for heating and cooking when air is not mixed in the soup, but it is about 8 to 8 by mixing air in the soup with the frozen food of the same specification. It was possible to reach the same cooking state in 9 minutes.

[0014]

[Effect of the device]

 According to the present invention, as described above, since many bubbles are contained in the frozen soup, the melting time during heating and cooking is shortened, and this type of soup-equipped food can be more easily cooked and eaten. There is.

[Brief description of drawings]

FIG. 1 is a vertical sectional view of a food product with frozen soup according to an embodiment of the present invention.

[Explanation of symbols]

Reference numeral 1 is a heat-resistant container, 2 is frozen soup, 3 is solid food material, 4 is partition material, 5 is ingredient, 6 is lid, 7 is wrap film, and 10 is air bubble.

Claims (2)

[Scope of utility model registration request] 1. A heat-resistant container has a bottom portion on which a frozen soup containing a large number of bubbles is placed, and a solid food such as frozen noodles is placed on the frozen soup. Characterized food with frozen soup. 2. The food with frozen soup according to claim 1, wherein the frozen soup is constituted by using a gelatinous substance.