JPH0740902B2 - Method for producing solid dry food for instant noodles - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to an instant product equipped with ingredients and soup.
The present invention relates to a method for producing a solid dry food for noodles , especially for soups.
It retains the original color, taste and fragrance of the ingredients, and in addition to storage, transportation, handling, etc., during the process from manufacturing to eating,
The present invention relates to a method for producing a solid dry food for instant noodles , which is not easily broken and which retains a good flavor and has good restorability.

[0002]

2. Description of the Related Art For example, instant noodles include dried meat, vegetables, and seafood as ingredients in a bag container or attached as they are. In addition, the soup is put in a bag container as a liquid or powder and attached to the instant noodles.

[0003] has the following problems in these traditional ingredients and soups. (1) The ingredients are dried by freeze-drying. In the case of freeze-drying, the portion from which water has been removed is porous and therefore easily disintegrates and becomes powdered. For this reason, what was formed into a shape that was easy to eat at the beginning of manufacture and had a good-looking appearance was pulverized or shredded, and when restored, it becomes small and unsightly, resulting in a decrease in commercial value. (2) Since the concrete and the soup are separately packaged, there are two bag containers, and the number of packaging steps increases accordingly. In addition, it is inconvenient to open two bag containers for use. (3) Since the soup is powder or liquid, it is inconvenient to handle when eating or drinking in a person with a handicapped person or in a moving vehicle such as a car or a ship by spilling it outside the container. Is. Also, if the seal is not sufficient, the contents will come out.

[0004] By the way, JP-A-53-145992
According to the report, after adding ingredients to the paste, pre-freezing,
It shows that it was dried by quick freeze and vacuum drying.
In the case of, the paste is placed on the ingredients because the ingredients are held in the paste.
The taste of the strike is absorbed, and the original color, taste and fragrance of the ingredient are retained.
Can not. Moreover, since the ingredients are held in the paste-like material,
Restorability is not good either.

[0005]

OBJECTS OF THE INVENTION Therefore, an object of the present invention is to prepare soup stock
It is to keep the original color, taste, and scent of the ingredient without imbuing it . Another object of the present invention is storage, transportation, handling, etc.
In the process from eating to eating, it is hard to be destroyed and the strength is improved.
So that the shape of the original ingredient can be maintained until it is eaten
Is to Still another object of the present invention is when eating.
The goal is to have good resilience when returned to edible .

[0006]

The structure of the invention taken to achieve the above object is as follows. That is, the present invention is a production of a solid dry food for instant noodles consisting of soup and concrete
This manufacturing method is one or more ingredients selected from seafood, poultry meat, vegetables, mushrooms or seaweed, which are cut to a length of 2 to 5 cm. at one, 0.5-3 weight with respect to the tool piece
% After mixing with the addition of gelatin powder, to produce a solid concrete and freeze in a container process, <br/> soup having fluidity onto the resulting solid concrete in the above step After filling with, the solid obtained in the above step is freeze-dried to freeze the soup and the ingredients.
A method for producing a solid dry food for instant noodles , which comprises a step of obtaining a solid body integrated with a body in a laminated state.

[0007]

The present invention will be described in more detail based on the embodiments shown in the drawings. FIG. 1 is a perspective view showing an embodiment. Reference numeral 1 is a solid dry food, and the concrete 2 and the soup body 3 provided on one side of the concrete 2 are integrated in a laminated state. Specific 2 is a plurality of ingredients, for example, lotus root 21,
Carrot 22, cabbage 23, shiitake mushroom 24, squid 25, pork 2
6, Onion 27 is bound with gelatin as a binder.
Horengsu 21, carrot 22, cabbage 23, shiitake mushroom 24, squid 25, pork 26, and onion 27 are cut into a size of 2 to 5 cm, and blanched if necessary.

[0008] Specifically, Is seasoned with soy sauce, white sucrose and spices, heated, and added with 0.5 g of gelatin powder and mixed. This mixture
It was filled in a synthetic resin container having an inner volume of 50 mm square / 80 ml and arranged on an aluminum tray for freeze-drying. This is put in a freezer and frozen to -25 ° C to obtain Concrete 2.

[0009] Separately, meat extract 9g, vegetable extract 0.3
g, amino acids 1g, spices 1.5g, water 20g to make a soup, lower the product temperature to 30 ℃, 30 per serving
g was loaded on top of the frozen concrete. After that, this was frozen and the soup body 3 was provided on the concrete 2 in a laminated state, then freeze-dried, and a pillow packaging was performed with an aluminum vapor deposition film.
As a result, a dry solid product with soup having a height of 25 mm, a side of 50 mm and a weight of 15 g is obtained . Hot water (150m
When l) was poured, it was restored in 3 minutes and was extremely good as an instant noodle ingredient and soup.

[0010] The gelatin powder, from the viewpoint of taste, 0.5-3% by weight relative to the amount Specifically, preferably about 1% by weight. Gelatin powder 0.5% by weight
When it is less than, the concrete does not harden or hard to harden. On the other hand, when the amount of gelatin powder exceeds 3% by weight, the concrete becomes too hard to be rehydrated and the taste of gelatin becomes too strong.

According to the present embodiment, unlike the conventional instant noodles immediately reduced chopped ingredients that were used as have the also the same flavor as large as the vegetables being normal diet, and,
It is possible to provide a very good ingredient with soup that can be used for instant noodles with soup. The present invention is not limited to the illustrated embodiments, and various modifications can be made within the scope of the claims.

[0012]

The present invention having the above-mentioned structure has the following effects. (1) The plurality of ingredients that make up the concrete are 2 to 5 cm long
Is cut into pieces, and the weight is 0.5 to 3
% Gelatin powder is added and the ingredients are bound together
It In addition, it has fluidity on top of frozen solid concrete.
After filling the soup, so to freeze this soup body
Part of the soup solidifies in a state where it enters the concrete, and further freeze-drying so that the soup and the concrete are integrated in a laminated state , resulting in improved strength and freezing compared to the case of the concrete only. Even when dried, it is difficult to disintegrate or pulverize, and the original shape of the product can be maintained. (2) It has fluidity on a frozen solid concrete
That after filling the soup, soup body because to freeze this
The taste, color and scent do not specifically penetrate, so when restored
In addition, the taste, color, and aroma of the soup body are not specifically specified.
The characteristics of the original color, taste and incense can be exhibited. (3) The plurality of pieces constituting the concrete are 2 to 5 cm.
Length, that is, a size that is substantially the same as the vegetables you normally eat
During the normal cooking using raw noodles as it is cut into pieces
It has the same texture as kamen. (4) Since the concrete and soup are separate, the water returns quickly.

[Brief description of drawings]

FIG. 1 is a perspective view showing an embodiment.

[Explanation of symbols]

 1 solid dry food 2 concrete 3 soup

Claims (1)

[Claims] 1. A solid for instant noodles consisting of soup and concrete
A method of manufacturing a Jo dry food, this production method, 2
One or more kinds of pieces selected from seafood, poultry, vegetables, mushrooms or seaweed cut to a length of 5 cm , and 0.5 to 3% by weight
After adding gelatin powder and mixing, put in a container and freeze to produce solid concrete, fill the fluid concrete soup on the solid concrete obtained in the above step
And then, step freeze it, and the soup body and specifically by freeze drying the resulting solid in the above step are integrated in a stacked state
The method for producing a solid dry food for instant noodles, the method comprising: