JPH0947246A - Packaged noodle with seasoning for ingredient material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To simply and sufficiently take out tastes of packaged noodles and an ingredient material with good reproducibility and match the tastes even when eating the ingredient material such as a vegetable or meat used with the packaged noodles in combination by separately adding a specific amount of the seasoning for the ingredient material in addition to a seasoning for the noodles. SOLUTION: The packaged noodles with a seasoning for an ingredient material are obtained by separately adding the seasoning for the ingredient material in an amount of 40-400 pts.wt. based on 100 pts.wt. seasoning for the noodles in addition to a seasoning for the noodles. Furthermore, the seasoning for the ingredient material is preferably a powdery, a liquid or a pasty form. The seasoning for the ingredient material preferably has a richer taste than that of the seasoning for the noodles.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a packaged noodle with seasoning, and more particularly, to a packaged noodle with seasoning that allows a delicious amount of both the ingredient and the noodle to which a certain amount of seasoning for ingredient is separately attached. .

[0002]

2. Description of the Related Art In recent years, various instant foods have been favored due to changes in lifestyles, particularly diversification of eating habits. Among them, packaged noodles have become indispensable for daily life as a part of staple food. ing.

That is, the packaged noodles are regarded as simple and temporary foods such as conventional emergency foods and night meals.
The number of so-called packaged noodle lovers (consumers) has been increasing year by year as the staple food has changed to the position of enjoying full-fledged seasoning and flavor, or eating in consideration of health.

Therefore, in order to enjoy full-fledged seasoning, a certain amount of so-called oysters or cooked ingredients such as pork, bamboo shoots, shiitake mushrooms in advance with seasonings are attached to the wrapped noodles. Is also commercially available. However, there were problems such as the cost of ingredients and the like and the packaging noodles becoming slightly expensive or the packaging form becoming large.

[0005] Moreover, although the cooked ingredients are not attached, the noodles are rarely eaten by themselves. According to the result of the questionnaire survey, about 80-
It has been found that 90% of people use ingredients such as vegetables and meat together with packaged noodles when eating packaged noodles. That is, separately prepared ingredients such as vegetables and meat prepared in advance are boiled in advance, seasoned with cooking oil, salt, pepper, soy sauce, etc.,
By putting it on the packaged noodles, the packaged noodles are eaten with improved taste and palatability.

However, in general, packaged noodles are in powder form,
Although the liquid or pasty noodle seasoning is attached, the seasoning of the ingredients is not taken into consideration, and if you just season with the noodle seasoning as it is, there is a problem that the whole taste becomes thin. there were.

Therefore, it is necessary to season the ingredients with a commercially available edible oil or seasoning. When the ingredients such as vegetables and meat seasoned with such commercially available seasonings are placed on the noodles, There were problems such as not matching with the seasoning of the packaged noodles, the taste of the whole noodles was weakened, and reproducibility was not obtained.

The seasoning for seasoning ingredients such as vegetables and meat at home is generally readily available edible oil, salt, pepper, soy sauce, etc. In addition, it is not necessarily a match with the seasoning attached to the packaged noodles. In particular, recently, the wrapping noodles themselves are diversifying into Japanese, Western, and Chinese styles, and it is difficult to match the seasoning of the wrapping noodle with the seasoning for ingredients that are always stocked at home. .

[0009] Further, when using a distorted ingredient or an ingredient lightly seasoned with a seasoning, although the ingredient itself can be eaten, the seasoning for packaged noodles is absorbed,
There has been a problem that the seasoning content for noodles decreases and the taste of the whole noodle becomes thin.

[0010] In retort foods, seasonings and cooked ingredients for single dishes are sold, but they are not adjusted for a particular packaged noodle and are matched with the seasoning of the packaged noodle. It was difficult. Also,
The use of such seasonings and cooked ingredients for one-piece dishes requires a separate purchase, and there has been a problem in that costs and labor are required.

[0011] Therefore, it is difficult to match the taste of the packaged noodles and the taste balance is disturbed.

Therefore, it is conceivable to increase the seasoning for packaged noodles in advance and use a part of it for ingredients such as vegetables and meat. However, the seasoning for packaged noodles and the seasoning for ingredients The ratio of the ingredients is not fixed, sometimes the taste of noodles and ingredients becomes dark, sometimes the taste of ingredients becomes thin, and the problem is that the taste does not become appropriate as a whole until after a certain time was there. In particular, for the sake of simplicity and immediate effect, it is ergonomically difficult for consumers of packaged noodles to use the seasoning for packaging noodles and the seasoning for ingredients separately. Is.

In general, vegetables and meat that need to be fried in general are often used as ingredients, but conventional seasonings simply consider the seasoning, so that it is fried and seasoned. It is not something that has been considered.

On the other hand, due to personal preference, the amount of ingredients such as vegetables and meat used at home is not constant, and it may be difficult to attach seasonings for ingredients at the stage of manufacturing packaged noodles separately. However, according to the results of the questionnaire survey, there are few individual differences, and it is known that the amount of ingredients used for one packaged noodle is substantially the same.

[0015]

Therefore, the present invention is simple and reproducible even when the personally prepared ingredients such as vegetables and meat are used in combination with the packaged noodles. It is an object of the present invention to provide a packaged noodle with a seasoning for ingredients, which makes it possible to sufficiently bring out the taste of the ingredients and to efficiently match the tastes.

[0016]

Means for Solving the Problems The present invention relates to a packaged noodle with seasoning, in addition to the seasoning for noodles, the seasoning 10 for noodles.
The packaged noodle with ingredient seasoning is characterized in that 40 to 400 parts by weight of ingredient seasoning is separately attached to 0 part by weight. Hereinafter, the present invention will be described by dividing it into constituent elements.

(Packaging noodle) In the present invention, the packaging noodle means
It is defined as instant noodles, seasonings, food additives, oysters, etc. packed in a bag using a packaging film or the like. here,
The type of instant noodles in the packaged noodles is not particularly limited, for example, wheat flour as a main raw material, buckwheat flour, fats and oils, salt as an auxiliary raw material, seasoning for seasoning, food additives, kansui etc. Common instant noodles are suitable.
Further, the method for producing such instant noodles is not particularly limited, but noodle making, steaming, die filling, oil treatment, drying, fried noodles made by cooling and the like are preferable, and oil treatment below. Even dried noodles (alpha noodles) that are dried with hot air without being fried in the process can be suitably used in the present invention. In addition, in the packaged noodles, so-called udon noodles, soba noodles, spaghetti noodles made by extruding noodles, and the like are widely understood and included in the present invention.

(Seasoning for Noodles) In the present invention, the seasoning for noodles is not particularly limited. For example, salt, sour acid such as vinegar, succinic acid, soy sauce, miso, and Worcester sauce , As sugars, sucrose, glucose, etc., as natural extracts, meat extract, vegetable extract, marine extract, etc., as chemical seasoning, sodium glutamate, sodium inosinate, etc., caramel as colorant, colorant, etc. , Spices, allspice, pepper, nutmeg, bay leaf, garlic, capsicum, etc.
As vegetables, a combination of green onions, ginger, carrots, etc. is preferable.

Specifically, soy sauce, meat extract, salt, edible oil and fat, chemical seasonings, sugars, spices, etc., which are most suitable for Chinese-style soy sauce ramen, and miso and soy sauce, which are most suitable for Chinese-style sesame sauce ramen. , Salt, edible oil / fat, sugar, chemical seasoning, spice, seafood extract, animal / plant extract, salt, edible oil / fat, chemical seasoning, spice, etc. which are most suitable for Western-style soup spaghetti are preferable.

As for the form of the seasoning for noodles, powdery form is preferable from the viewpoints of excellent lightness and oxidation resistance and good handleability. However, in the case of raw udon or the like, a liquid seasoning for noodles containing a dashi component or a thickening component is preferable in order to taste the taste of Japanese-style authentic soy sauce.

Next, the addition amount of the seasoning for noodles will be described. 5 to 20 parts by weight is suitable for 100 parts by weight of instant noodles. This is because if the seasoning for noodles is less than 5 parts by weight, the taste of the noodles may be weakened or it may be difficult to match with the seasoning for ingredients, while if it exceeds 20 parts by weight. This is because the noodles may have a deeper taste, the cost may increase, and it may be difficult to match the seasoning for ingredients.

(Seasoning for ingredient) In the present invention, the seasoning for ingredient used is 40 to 400 with respect to 100 parts by weight of the seasoning for noodle in addition to the seasoning for noodles. It is necessary that a part of the seasoning for ingredients is attached separately.

That is, if the seasoning for ingredients is less than 40 parts by weight, it may be difficult to match the seasoning for noodles when the cooked ingredients are combined with the noodles. This is because the whole taste may be diminished. On the other hand, if the seasoning for ingredients exceeds 400 parts by weight, when the cooked ingredients are combined with the noodles, it becomes difficult to match the seasoning for noodles, or the whole noodles. This is because there is a possibility that the taste of the product is too strong.

Therefore, in consideration of such balance, the amount of the seasoning for ingredients is 200 to 30 when the seasoning for noodles is powdery with respect to 100 parts by weight of the seasoning for noodles.
0 parts by weight is more preferable, and 100 to 200 parts by weight is more preferable when the seasoning for noodles is liquid or pasty.

Further, it is preferable that the amount of the seasoning added to the ingredients is determined in consideration of the weight of the instant noodles. The weight of instant noodles is generally about 70 to 100 g, but with the recent diversification of consumer needs,
Some instant noodles of less than 70 g or more than 100 g are also seen, and the weight of such instant noodles is deeply related to the matching of tastes between the seasoning for ingredients and the seasoning for noodles.

Therefore, the amount of the seasoning attached to the ingredients is 1
10 to 70 parts by weight is suitable for 00 parts by weight.
If the amount is less than 10 parts by weight, it may be difficult to match the seasoning for noodles when the cooked ingredients are combined with the noodles, and the taste of the entire noodles may be reduced. On the other hand, if the seasoning for ingredients exceeds 70 parts by weight, similarly, when the cooked ingredients are combined with the noodles, it becomes difficult to match the seasoning for noodles, or the whole noodles This is because there is a possibility that the taste of the product is too strong.

Further, the form of the seasoning for ingredients is as follows:
In the case of Chinese-style or Western-style packaged noodles, a liquid or paste form is preferable. To attach to the packaged noodles, powdered seasonings are optimal from the viewpoint of lightness, etc., but in order to give a Chinese or Western taste, stir fry vegetables and meat ingredients, and season, This is because the liquid or pasty seasoning has a better dispersibility and is more convenient because the flavor easily penetrates. However, in the case of Japanese-style packaged noodles, when ingredients are boiled, and when preservation is more important, powdered seasonings for ingredients are also suitable. This is because, in general, a light taste is preferred and use of edible oils and fats is often disliked. Therefore, ingredients that can be processed without using edible oils and fats are preferred.

Next, specific types of seasonings for ingredients in the present invention will be described. That is, it is also possible to use the same seasoning for noodles as the seasoning for noodles and the same compounding example, but the seasoning for ingredients is more concentrated than the seasoning for noodles. Those are preferable. This is because ingredients such as vegetables and meat generally contain a large amount of water and are likely to be diluted when the seasoning for ingredients is absorbed, and when placed on the noodles, the noodles This is also because it is more likely to fall and move to the other side due to its specific gravity, and moreover, by making the seasoning rich, the weight and bulk can be made smaller.

[0029] Specifically, for Chinese style, soy sauce, marine extract, edible oils and fats, sugar type, chemical seasoning, spices and the like liquid type or kneaded sesame, miso, soy sauce, sugar, chemical seasoning, edible Paste type mixed with oils and fats, for Japanese style, horse starch, soy sauce powder, seafood powder, sugar,
A powder type containing a spice, a chemical seasoning and the like, and a liquid type containing a wine, olive oil, garlic extract, a spice, a chemical seasoning and the like is suitable for Western style.
With these ingredients, Chinese, Japanese, and Western flavors can be provided in full-scale, professional tastes, and tastes that can not be easily tasted at home can be obtained.At the same time, ingredients such as marine extract and olive oil are not necessarily used at home. Not always available,
In addition, it is costly and time-consuming to prepare separately, and consumer demands become high.

Here, it is preferred that the seasoning for ingredients and the seasoning for noodles contain common components. This is because when the cooked ingredients are placed on the noodles, the seasonings for the ingredients and the seasonings for the noodles can be quickly matched and a great taste can be exhibited as a whole.

Therefore, the seasoning for ingredients and the seasoning for noodles each contain a soy sauce component, an extract component, an edible oil and fat, or a soy sauce component, a miso component, an edible oil and fat, etc., respectively. It is preferable to include. However, as described above, the seasoning for ingredients is preferably thicker than the seasoning for noodles, so the amount of the common component is
The content of the seasoning for ingredients is preferably less than 100%.

The amount of such common component is preferably
In the case of a liquid seasoning for ingredients, the content of the seasoning for ingredients is 50% or more, more preferably 60% or more, most preferably 80% or more. In the case of seasonings for use, it is 30% or more, more preferably 40% or more, most preferably 50% or more.

In the case of powdered seasonings for ingredients, 10% or more of the seasonings for ingredients, and more preferably,
20% or more, optimally 30% or more. However, as described above, the seasoning for ingredients is preferably thicker than the seasoning for noodles, and therefore the amount of the common component is preferably less than 100%.

In the case of a seasoning for a paste-like ingredient, it is necessary to use a relatively small amount of common components because the paste-like substance has a strong taste and a large amount of flavors such as kneaded sesame is used. It is considered that, as a result, matting between the seasoning for ingredients and the seasoning for noodles is facilitated.

In the case of powdered seasonings for ingredients,
It is considered that the reason why the amount of the common component is small is that the thickening component such as starch can be added in a large amount, so that the taste becomes rich, and as a result, the matching of the taste becomes easy.

In addition, in Chinese-style or Western-style packaged noodles, the ingredients to be put are often fried, so that edible oils and fats (rapeseed oil, lard, olive oil, etc.) and fats and oils-containing substances (egg, sesame) In seasoning for wood,
It is preferable to contain 20 to 70 wt%.

If the amount of edible oil and fat is less than 20% by weight, it may be difficult to stir and season the ingredients. On the other hand, if it exceeds 70% by weight, separation from other components becomes remarkable. This is because the taste may vary. Further, from the viewpoint that such a balance is better, the optimum range of edible fats and oils and fat-containing substances is 23 to 55w.
t%.

(Attachment Method, etc.) In the present invention, the method of attaching the seasoning for ingredients and the packaging form are not particularly limited, but it is not bulky because the number of containers for seasonings for ingredients is increased separately. Should be noted.

Therefore, a flat-shaped pack container or the like should be used, or a part of the packaged noodle exterior is bag-shaped so that only the seasoning for ingredients can be taken out without taking out the instant noodles. It is also preferable to attach it. Further, since liquid or pasty seasoning is considered to be easily oxidized by contacting with air, it is preferable to use a film such as a moisture-proof material as a container material.

[0040]

EXAMPLES The present invention will be further described below through examples. However, the present invention is not limited to the embodiments.

(Example 1) (1) Preparation of a food condition As shown in Table 1, seasoning (liquid sauce) A for ingredients, powdery seasoning B for noodles B, ingredients C, and instant noodle D are prepared. did. Next, the ingredient C and the seasoning A for ingredients were put in a frying pan and fried until heat was passed. Then pour 500cc of boiling water into the pan,
Instant noodle D was put back in it.

Then, the powdered seasoning B for noodles was added to a pan, well melted and blended with the instant noodles D, and then it was served on a separate ramen bowl. And finally, put cooked ingredient C on the instant noodles,
It was served as a seafood-flavored soy sauce ramen.

(2) Panel test Five panelists conducted a panel test of the deliciousness of the food. That is, the above eating conditions were actually tasted and scored according to the following criteria.

The results are shown in Table 6, and the tastes of the noodles and the ingredients were excellently matched, and the noodles as a whole were evaluated to be very delicious.

* Evaluation Criteria Very delicious 5 points Delicious 4 points Normal (temporarily eaten) 3 points Bad 2 points Very bad 1 point

Table 1 A: Seasoning for ingredients (liquid sauce) 25 g Soy sauce 30 wt% Shellfish extract 25 wt% Vegetable oil 24 wt% Meat extract 15 wt% Sugars 3 wt% Chemical seasoning 2.5 wt% Spice 0.5 wt% B: Noodle Powdered seasoning 12g Soy sauce 40wt% Salt 20wt% Meat extract 15wt% Chemical seasoning 13wt% Sugars 10wt% Vegetable oil 1wt% Spice 1wt% C: Ingredients cabbage 70g Rose meat 50g Carrot (boiled) 30g Leek 20g D: Instant Noodles (hot air dried noodles) 80g

(Example 2) In the same manner as in Example 1, the seasoning (paste) A for ingredients, powdery seasoning B for noodles B, ingredient C, and instant noodle D shown in Table 2 were prepared. Then, it was cooked and used as a food serving as sesame lale noodles. As a result of a panel test, as shown in Table 6, the taste of the noodles and the taste of the ingredients were excellently matched, and an excellent taste was obtained as the whole noodle.

Table 2 A: 35 g of seasoning (paste) for ingredients, ground sesame 40 wt% soy sauce 20 wt% miso 15 wt% sesame oil 11 wt% lard 10 wt% sugar 2 wt% chemical seasoning 2 wt% B: noodle powdery seasoning 12 g Miso 40wt% Soy sauce 25wt% Salt 16wt% Chemical seasoning 10wt% Vegetable oil 5wt% Sugars 3wt% Spice 1wt% C: Ingredient bamboo shoots (boiled) 70g Shiitake (boiled) 50g Cashew nuts 30g Minced meat 20g D: Instant Hot air dried noodles) 80g

(Example 3) In the same manner as in Example 1, the seasoning (powder) A for ingredients, the liquid seasoning B for noodles B, the ingredients C, and the raw noodles D shown in Table 3 were prepared. , Cooked, and served as a serving udon. As a result of a panel test, as shown in Table 6, the taste of the noodles and the taste of the ingredients were excellently matched, and an excellent taste was obtained as the whole noodle.

Table 3 A: Seasoning (powder) for ingredient 40 g Horse starch 50 wt% Seafood powder 18 wt% Soy sauce powder 12 wt% Sugar 10 wt% Chemical seasoning 8 wt% Spice 2 wt% B: Noodle liquid seasoning 40 g Soy sauce 20 wt% Chemical seasoning 10wt% Salt 6wt% Seafood extract 5wt% Sugars 4wt% Water 55wt% C: Ingredient Chinese cabbage 10g Shiitake (boiled in water) 10g Carrot (boiled in water) 10g Sayaendo 10g Kamaboko 10g D: Nama udon (boiled noodles) ) 200g

(Example 4) As in Example 1, as shown in Table 4, seasoning (liquid) A for ingredients, liquid seasoning B for noodles, ingredient C, and noodles D for spaghetti, were prepared, It was cooked and served as a vongole-flavored spaghetti. As a result of a panel test, as shown in Table 6, the taste of noodles and the taste of ingredients were excellently matched, and an excellent taste was obtained as a whole noodle.

Table 4 A: Seasoning for ingredients (liquid) 40 g White wine 32 wt% Olive oil 30 wt% Shellfish extract 10 wt% Chicken extract 10 wt% Spice 7 wt% Garlic extract 6 wt% Chemical seasoning 5 wt% B: Noodle liquid seasoning 40g Salt 16wt% Chemical seasoning 15wt% Shellfish extract 10wt% Vegetable oil 10wt% Chicken extract 3wt% Garlic extract 3wt% Spice 1wt% Water 42wt% C: Ingredient clam 80g Onion (boiled) 20g Garlic 3g Parsley 1g D: Spaghetti noodles 200g

(Comparative Example 1) As in Example 1, as shown in Table 5, seasoning A for ingredients commonly used at home, powdered seasoning B for noodles B, ingredient C, and instant noodle D were used. It was prepared, cooked and served as a soy sauce ramen. Then, a panel test was conducted, and as shown in Table 6, it was confirmed that the taste of the ingredients was thin and the taste of the noodles was also thin at the same time, and the taste was deteriorated.

Table 5 A: Seasoning for ingredients (liquid) 3 g Vegetable oil 60 wt% Soy sauce 30 wt% Salt 4 wt% Chemical seasoning 4 wt% Spice 2 wt% B: Noodle powder seasoning 12 g Soy sauce 40 wt% Salt 20 wt% Meat extract 15 wt% Chemical seasoning 13 wt% Sugars 10 wt% Vegetable oil 1 wt% Spice 1 wt% C: Ingredient cabbage 70 g Belly meat 50 g Carrot (boiled in water) 30 g Green onion 20 g D: Instant noodles (hot-air dried noodles) 80 g

Table 6 Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Panelists 1 5 5 4 4 3 2 5 5 5 5 4 3 3 4 4 3 4 5 3 4 3 4 3 4 3 5 5 3 5 5 5 2 Average score 4.4 4.2 4.2 4.0 4.2 2.8

[0056]

According to the present invention, vegetables prepared personally,
Even when eating ingredients such as meat in combination with packaged noodles, it is easy and reproducible to fully bring out the taste of packaged noodles and ingredients and to match the tastes efficiently. Became possible.

Therefore, immediately after the packaged noodles were cooked, they could be deliciously eaten together with the ingredients such as vegetables and meat prepared individually.

In general, vegetables and meat that are generally required to be fried are often used as ingredients, but conventional seasonings simply consider the seasoning, so that it is fried and seasoned. Although not taken into consideration, further, when edible oils and fats were added, it became difficult to form a powder, and there was a problem that other components were easily separated, whereas in the present invention, , It became possible to use plenty of edible fats and oils, and it became possible to season the ingredients while frying them.

In addition, in fact, there are no vegetables around us,
The packaged noodles of the present invention could be eaten as delicious instant noodles even when the ingredients were not used separately.

Claims (7)

[Claims] 1. In a packaged noodle with seasoning, in addition to the seasoning for noodles, 40 to 40 parts by weight relative to 100 parts by weight of the seasoning for noodles is used.
A packaged noodle with ingredient seasoning, which is additionally provided with 400 parts by weight of ingredient seasoning. 2. The seasoning for ingredients according to claim 1, wherein the seasoning for noodles is powdery or liquid, and the seasoning for ingredient is powdery, liquid or paste-like. Packaged noodles with charges. 3. The seasoning for the ingredient has a richer taste than the seasoning for noodles.
Packaged noodles with the ingredient seasoning described in. 4. The ingredient according to any one of claims 1 to 3, wherein the seasoning for ingredient is contained in an amount of 10 to 70 parts by weight with respect to 100 parts by weight of noodles. Wrapped noodles with seasonings. 5. A packaged noodle suitable for Chinese style, characterized in that the seasoning for ingredients and the seasoning for noodles respectively contain a soy sauce component, an extract component and an edible oil and fat, Packaged noodle with the ingredient seasoning according to any one of claims 1 to 4. 6. A packaged noodle suitable for Chinese style, characterized in that the seasoning for ingredients and the seasoning for noodles contain a soy sauce component, a miso component and an edible oil and fat, Item 8. A packaged noodle with ingredient seasoning according to any one of items 1 to 4. 7. The seasoning for ingredients is in powder form,
Characterized by containing a soy sauce component and a seafood component,
Packaged noodle with the ingredient seasoning according to any one of claims 1 to 4.