JPH0731397A - Frozen spaghetti packed in container - Google Patents

Abstract

PURPOSE:To prevent the drying of a frozen spaghetti during storage and the local heating of the spaghetti in a microwave oven by completely covering the upper surface of a boiled and frozen spaghetti layer with a frozen sauce layer in closely integrated state and putting the two-layered composition in a dish-shaped container. CONSTITUTION:The upper surface of a boiled and frozen spaghetti layer 5 is completely covered with a frozen sauce layer 4 having a diameter larger than that of the spaghetti layer 5 and the product is put into a dish-shaped container 1 having the diameter of the side part 3 larger than that of the bottom part 2. The boiled and frozen spaghetti layer is closely integrated with the frozen sauce layer. The product is uniformly heated as a whole by heating in a microwave oven and the sauce is melted and impregnated into the spaghetti layer.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen spaghetti in a container, and more particularly to a frozen spaghetti in a dish type container suitable for microwave heating.

[0002]

2. Description of the Related Art Various frozen foods are widely used because they are easy to cook and can be stored for a long time. One of them is frozen spaghetti. Conventionally, frozen spaghetti has a shape topped with noodles, imitating the shape provided in a restaurant. This shape has noodle strings that are partially independent because the noodles are partially exposed,
There was a drawback that the independent noodle strings were dried during frozen storage. Furthermore, this partially independent noodle band becomes even harder when heated in a microwave oven, and sometimes it burns.There is also a drawback that this shape is difficult to restore to a freshly made state,

Further, there is reported an invention of a frozen noodle in a container characterized in that at least the noodles are frozen in a packaged aluminum container and the boiled noodles and the sauces covering the entire upper surface thereof are contained. (Japanese Patent Laid-Open No. 4-99460), however, it is intended to improve boiled noodles in general so as not to cause charring when cooked in an oven or an oven toaster, and particularly to spaghetti for improving microwave oven heating. Not a thing.

Spaghetti is another type of noodle, such as udon,
It features a firmer texture than buckwheat noodles. Because it is a noodle that values a firm texture, spaghetti noodles evaporate water excessively from the noodle strings when dried during frozen storage and / or partially overheated by microwave heating, It becomes hard. The hardness of the spaghetti noodles thus made is terrible compared to other noodles. The difference in hardness between the noodle strings becomes large, and the spaghetti in which the hardness of the whole noodle becomes uneven is not edible.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide frozen spaghetti in a container. More specifically, it is an object of the present invention to provide frozen spaghetti in a container suitable for microwave heating, which has a structure that prevents drying during storage and prevents partial heating by a microwave.

[0006]

Means for Solving the Problems The present invention covers spaghetti which is a delicate noodle by uniformly covering the upper surface of spaghetti frozen after boiling with sauces and integrating the sauces and noodles, This is a solution to the conventional problems. That is, the present invention is a frozen spaghetti in a container in which two layers of a frozen boiled spaghetti layer and a frozen sauce layer which is larger than the frozen layer and covers the entire upper surface of the frozen sauce layer are tightly integrated with each other in a dish-shaped container. It consists of two layers, a frozen boiled spaghetti layer and a frozen sauce layer, which are intimately integrated with each other. It is housed in a mold container.

The present invention has a structure in which the whole noodle is covered with a sauce, so that drying during storage can be prevented. As a result of the independent noodle strings being covered with the sauce, the occurrence of local overheating by the microwave oven is prevented. Although the texture of spaghetti is important, the one with spaghetti placed in an unfrozen state and the sauce placed on top of it makes the quality of the noodles good because the spaghetti layer and the sauce layer are in direct contact for a long time. It may deteriorate.

Therefore, the present invention has devised the arrangement of the spaghetti layer and the source layer in the container. That is, the two layers that are intimately integrated are preferably formed by applying a source on the primary frozen spaghetti layer and then secondary freezing.
When the sauce is applied, since the spaghetti layer is frozen, the sauce in contact with the spaghetti layer covers the entire upper surface and immediately freezes and integrates, and does not penetrate further into the spaghetti layer. Therefore, the two layers adhere to each other with a minimum contact area.

As a method of placing the plate-frozen sauce on the frozen spaghetti, a method of arranging the spaghetti and freezing it, arranging the sauce on the whole, and further freezing is adopted. Although it is theoretically possible to put a plate-frozen sauce on top of frozen spaghetti, the elasticity of noodles makes it possible to form protrusions during shaping before freezing, which easily causes overheated noodle strings. It is not practical because it needs to fit the container exactly. When the size of the sauce fits the container, better storage stability and cookability can be obtained, and thus the present invention in which the sauce is put on frozen spaghetti has a more excellent effect.

The spaghetti used in the present invention is boiled and allowed to cool or cool before being stored in a container. The spaghetti, which has the property of absorbing water and spreading easily by freezing once before placing the sauce, does not spread during the manufacturing process. Further, after the primary freezing, since the shape of the noodle masses is fixed, there is an advantage that any conspicuous independent noodle strings can be removed at this point.

Examples of sauces include meat sauce, white sauce, napolitan sauce, curry sauce and the like, and paste-like or concentrated sauces are preferred. Preferably meat sauce is used. The use ratio of spaghetti and sauce varies depending on the water content of each, but is usually 0.5 to 2 parts by weight of sauce with respect to 1 part by weight of spaghetti.

A specific method of accommodating the spaghetti and the sauce in the present invention is to put the boiled spaghetti in the container and dispose the sauce on it to cover the entire upper surface of the spaghetti. Arrangement of the spaghetti layer and the sauce layer in the container is such that after filling the container with boiled noodles, it is once frozen (primary freezing) only with noodles, then the sauce is put on the frozen noodles, the upper surface is smoothed and frozen again ( Secondary freezing). Even the spaghetti prepared in this way has a delicate quality during frozen storage. It is necessary to store at least -18 ℃ or less, -15 ℃,
At 10 ° C, etc., it denatures in a short period of time, resulting in deterioration of quality.

For example, frozen spaghetti is stored frozen.
At -10 ° C, it becomes hard and becomes like rubber after 6 months. No other noodle has this delicacy. In addition, drying occurs during frozen storage, especially the independent noodle band portion is extremely dried, and when eating, boiling is essential and it cannot be eaten by microwave heating. The normal spaghetti boiled method, which is stopped when the center is half-lived, is used to eat deliciously even after frozen storage. From the viewpoint of drying during frozen storage, it is effective to coat the surface of the noodle strings with a small amount of oil.

The dish type container may have any shape such as a dish type or a tray type, for example, a circular or elliptical dish type or tray type container. It is preferable that the dish-shaped container has a shape in which two layers in which the frozen boiled spaghetti layer and the frozen sauce layer are in close contact are accommodated so that the diameter of the frozen sauce layer is larger. The bottom surface may be flat or uneven, for example, the center portion of the bottom surface is bent inward about 1/3 to 2/3 in diameter, and the groove is formed between the peripheral portion and the central portion. . The capacity of the container may be an appropriate size depending on the amount of the edible contents for one person to several people.

The material of the container is a paper material coated or laminated with a thermoplastic synthetic resin, an olefin resin or the like, a sheet material made of a mixture of an olefin resin and a paper material, etc., and can withstand the heating of a microwave oven. Stuff used. It is preferable that the container is simply packaged by simply top-sealing. The most preferable embodiment of the dish-shaped container of the present invention is, as shown in FIG. 1, that the container (1) has a bottom part (2) for containing a frozen boiled spaghetti layer and a side part (2) for accommodating a source layer having a larger diameter. It is a dish-shaped container having 3) and capable of accommodating the frozen sauce layer (4) so as to be larger than the frozen boiled spaghetti layer (5).

The present invention may also use grated cheese or the like, for example, boiled spaghetti or sauce frozen with sauces, or a container separate from the frozen spaghetti and sauce. It can also be used by enclosing it in a bag inside or outside. In the present invention, after the frozen boiled spaghetti and the frozen sauce are housed in a dish-shaped container, the upper surface of the container is top-sealed with a synthetic resin film or the like, and the container can be heated and used as it is.

When the frozen spaghetti in a heating container is heated in a microwave oven, the frozen spaghetti and the frozen sauce are gradually thawed by radiant heat, and after defrosting, the seasoning components contained in the sauce penetrate into the spaghetti. In this way, the upper surface side of the spaghetti portion is not directly heated by the microwave oven, so that the surface is cooked to have an excellent flavor without uneven heating or charring due to local overheating. The frozen spaghetti that has been boiled in advance returns to the original boiled state, and mixes with the sauces on the top to provide a moderate taste. The cooking time of frozen spaghetti by heating in a microwave varies depending on the amount of heat generated by the microwave and the type of spaghetti, the degree of boiling, the amount, etc., but it is usually 6 to 7 minutes.

[0018]

The details of the present invention will be described with reference to examples. The present invention is not limited to the examples. Example 1 Dried spaghetti of noodle strings having a diameter of 1.7 to 1.9 mm is boiled with a large excess of hot water. In this case, spaghetti is boiled rapidly so that it does not boil. The center part is taken out in a semi-raw state, drained, added with salad oil or butter and mixed well, and the noodle strings are rapidly lowered to 30 ° C. The oil-coated boiled spaghetti thus obtained is placed in a tray-shaped container in a predetermined weight and flattened, and then frozen.-After the subsequent freezing, distinctive noodle strings are removed. Then, a predetermined amount of sauce is sprinkled on the frozen spaghetti so that the noodles are not exposed, the upper surface is smoothed, and then frozen again. When the sauce was applied, the sauce was gradually frozen at the portion in contact with the noodle strips, and the noodle strip layer and the sauce layer were adhered to each other without being disturbed to form two layers.

As the dish-shaped container, a resin container having a shape in which two layers in which a frozen boiled spaghetti layer and a frozen sauce layer are adhered and integrated so as to have a larger diameter in the frozen sauce layer is used. Therefore, the above two layers were formed larger in the frozen sauce layer. Top seal in containers and store frozen. A month later, when heated in a microwave for 7 minutes, the whole was heated uniformly, and the sauce melted into the noodle string layer, and the spaghetti dish was delicious. A sensory test was conducted by 10 well-trained panelists. 2 out of 10 panelists rated it as less preferred than freshly made, 7 out of 10 panelists rated as freshly prepared, 1 in 10 panelists rated as better than freshly prepared Met.

[0020]

EFFECT OF THE INVENTION It is possible to provide a frozen spaghetti in a container suitable for cooking by heating in a microwave oven, which has a structure for preventing drying during frozen storage and for preventing local overheating in a microwave oven.

[Brief description of drawings]

FIG. 1 shows an embodiment of frozen spaghetti in a container according to the present invention.

[Explanation of symbols]

 1 Container 2 Bottom part for accommodating frozen boiled spaghetti layer 3 Side part accommodating source layer 4 Frozen source layer 5 Frozen boiled spaghetti layer

Claims (4)

[Claims] 1. A frozen spaghetti in a container, wherein two layers of a frozen boiled spaghetti layer and a frozen sauce layer which is larger than the frozen layer and covers the entire upper surface of the frozen sauce layer are tightly integrated with each other in a dish-shaped container. 2. The frozen spaghetti in a container according to claim 1, wherein the two layers that are closely adhered to each other are formed by applying a source on the primary frozen spaghetti layer and then secondary freezing. 3. A container (1) having a bottom (2) containing a frozen boiled spaghetti layer and a side (3) containing a source layer having a larger diameter, the frozen source layer (4) The frozen spaghetti in a container according to claim 1 or 2, which is a dish-shaped container that can be stored so as to be larger than the frozen boiled spaghetti layer (5). 4. The frozen spaghetti in a container according to claim 1, 2 or 3 for heating a microwave oven.