JPH11276104A - Frozen noodles packed in container and their production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide frozen noodles packed in a container and capable of being immersed in hot water or heated by using a microwave oven to simply, rapidly, uniformly and deliciously thaw and cook the frozen noodles, and to provide a method for producing the frozen noodles. SOLUTION: This method for producing frozen noodles packed in a container comprises charging and freezing a constant amount of pregelatinized noodles in a retainer to prepare a frozen noodle block 6 having a flat bottom surface and a coarse- minute structure wherein the upper and lower portions of the block are coarse and minute, respectively, taking out the frozen noodle block 6 from the retainer, receiving the frozen noodle block 6 in a container 4 in a posture reverse to that on the freezing treatment, and subsequently sealing the opening of the container with a cap 5. Further, a method for producing a frozen noodle packed in a container comprises similarly taking out a frozen noodle block 6 from a retainer, receiving the frozen noodle block 6 in a container having the approximately same tapered shape as the frozen noodle block 6 in a posture reverse to that on the freezing treatment so as to form spaces C, C' on and under the frozen noodle block 6 in a state that the outer surface of the frozen noodle block 6 is brought into contact with the inner surface of the container, and subsequently sealing the opening of the container with a cap.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for thawing cooking at the time of eating, which is simple by immersing in hot water or heating in a microwave oven.
The present invention relates to a frozen noodle in a container which can be quickly and uniformly thawed and cooked, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, frozen noodles are commercially available in a packaged type in which frozen noodles and powdered soup are packed in a bag for each meal.
Alternatively, there is an aluminum container type in which frozen noodles and frozen soup are contained in an aluminum container. These are cooked by heating and defrosting by cooking frozen noodles in boiling water in a pot or the like after opening in the above-mentioned bag-containing type, or by directly heating the noodles in an aluminum container type.

[0003] Further, as an invention or a device of frozen noodles for thawing cooking by immersion in hot water or heating in a microwave oven, for example, Japanese Patent Application Laid-Open No. 2-60558, "Frozen noodles for microwave oven",
There is Jitsuhei 3-25594 No. "Frozen noodles". They are,
The purpose of the present invention is to improve the thaw-cooking property by storing frozen noodles in a container so as to form a space below the container.

[0004]

However, the conventional commercially available type or the technology according to the invention of the prior application has problems such as that the central part of the frozen noodle mass is not quickly thawed, so that the cooking speed and the thawing speed are high. Was not sufficiently satisfactory. The present invention is to solve the above-mentioned problems in the prior art, and to provide a frozen noodle in a container which can be simply, quickly and uniformly deliciously thawed by immersing in hot water or heating in a microwave oven, and a method for producing the same. With the goal.

[0005]

According to the present invention which can achieve the above object, as described in claim 1, a frozen noodle mass having a dense and dense structure in which an upper portion is dense and a lower portion is sparse is accommodated in a container. It is characterized by. Regarding the frozen noodles in a container according to claim 1, in the case of thawing by pouring hot water, the added hot water is efficiently deprived of heat from a dense portion at the upper portion of the frozen noodle mass to a sparse portion at the lower portion. Thawing, rapid and uniform thawing becomes possible. In the case of thawing by a microwave oven, microwaves are thawed from a sparse portion of the lower portion of the noodle mass that easily penetrates, and a dense portion of the upper portion of the noodle mass that is difficult to penetrate the microwave is generated after thawing the microwave and the lower portion of the noodle mass. In combination with the generated steam heat, it is sequentially and efficiently thawed. As a result, quick and uniform thawing by pouring hot water into the container or using a microwave oven becomes possible.

[0006] The present invention also provides,
The frozen noodle mass is housed in the container such that the outer surface thereof is in contact with the inner surface of the container so as to form a space above and below the container. In the frozen noodle in the container according to the second aspect, the frozen noodle mass can be thawed more quickly and uniformly by the space below the noodle mass in the container, particularly by the convection effect at the time of thawing with boiling water.

[0007] Further, the method for producing the above-mentioned frozen noodles in a container will be described. As described in claim 3, by quantitatively filling and freezing a pregelatinized noodle string into a retainer, the bottom surface is flat and the upper portion is sparse. Prepare a frozen noodle mass having a sparse and dense structure in which the lower part is dense, then take out the frozen noodle mass from the retainer, store the frozen noodle mass in a container in an inverted state from the time of freezing, and open the container opening. A method for producing frozen noodles in a container, which is sealed with a lid material.

According to the manufacturing method of the third aspect of the present invention, the frozen noodle mass can effectively form the gap between the dense and dense structure and the noodle strings due to the weight of the noodle strings when the retainer is filled. Further, the invention described in claim 4 is a frozen noodle having a sparse-dense structure in which a bottom surface is flat, an upper portion is sparse, and a lower portion is dense, by prefilling a fixed amount of the pregelatinized noodle string into a tapered retainer and freezing it. After preparing the chunks and then removing the frozen noodle chunks from the retainer, the frozen noodle chunks are placed in a container having substantially the same tapered shape as the noodle chunks in a state in which the noodle chunks are inverted, and the noodle chunks are placed on the inner side surface of the container. A method for producing frozen noodles in a container, wherein the container is housed so as to form a space above and below the side surfaces in contact with each other, and the container opening is closed with a lid material.

According to the manufacturing method of the fourth aspect, the frozen noodle mass taken out of the retainer is placed in a container having substantially the same tapered shape as the noodle mass in a state in which the frozen noodle mass is inverted from the frozen noodle mass.
In addition, since the upper part and the lower part are housed so as to form a space, the synergistic effect of the space, the gap of the noodle mass, and the dense / closed structure makes it possible to uniformly thaw and cook in a shorter time, and to have a good taste. It can be cooked by heating and thawing to a good texture.

According to a fifth aspect of the present invention, when the retainer has a shape with an open top and bottom and is placed on a conveyor, the retainer is frozen while being sequentially fed by the conveyor, which facilitates automation. In addition, as in claim 6,
When the noodles are characterized by being provided with waves, the space between the dense and dense structure and the noodle strings can be effectively formed.

[0011]

Embodiments of the present invention will be described below. A frozen noodle mass having a sparse and dense structure in which the bottom surface is flat, the upper portion is sparse, and the lower portion is dense is prepared by quantitatively filling the frozen noodle strings into a retainer and freezing. The thickness of the noodle strings before the pregelatinization treatment is adjusted to 1 to 3 mm.

The pregelatinized noodle strings are noodle strings preformed into a state in which udon, buckwheat, Chinese buckwheat, spaghetti or the like prepared by a conventional method can be eaten. In addition, seasoned cooked noodles such as fried noodles can be appropriately employed. In FIGS. 1 and 2, reference numeral 1 denotes a frustum-shaped retainer having an open top and bottom, which is placed on a conveyor 2. The inner side surface 10 of the retainer 1 has a taper shape opposite to the inner side surface 40 serving as a frozen noodle mass storage portion of the container 4 described later. Numeral 3 is a pre-gelatinized noodle string which is fixedly filled from above the retainer 1. The noodle string has a flat surface, a lower part is dense and an upper part is sparse and dense due to the weight of the noodle string. Freeze-molded to the maintained shape. Here, it is preferable that the pregelatinized noodle strings 3 are provided with a wave, and this wave improves the porosity between the noodle strings and efficiently forms the dense and dense structure. The shape of the retainer 1 is preferably a tapered shape such as a truncated cone shape or a truncated pyramid shape from the viewpoint of the releasability of the frozen noodle mass, but is not limited thereto. It is also possible to adopt a tray shape or the like as appropriate. Further, the retainer 1 may have a shape having a bottom that can be freely opened and closed. As the conveyor 2, a net conveyor or a plate-shaped conveyor can be appropriately used, and a plate-shaped conveyor is preferable in consideration of the freezing efficiency.

After the frozen molded noodle mass is taken out of the retainer 1, the frozen noodle mass is housed in a container 4 in a state in which the frozen noodle mass has been turned upside down at the time of freezing, and the opening is closed with a lid 5.
In FIG. 2, the frozen noodle mass 6 is formed by freeze molding by the retainer 1 of FIG. 1, and its side surface substantially abuts on the inner side surface 40 serving as the noodle mass storage portion of the container 4, and the upper and lower portions thereof Are housed so that spaces C and C ′ are formed,
It is in a preferable storage state to obtain a uniform and quick thawing property. In addition, the frozen noodle mass 6 in FIG. 4 is obtained by freeze-molding the noodle strings 3 by the retainer 1 in FIG. Further, if necessary, above or below the stored frozen noodle mass 6,
Although not shown, ingredients, soups, and the like are appropriately stored in a dried, frozen, or separately packaged body.

As the form of the container, a container having a tapered shape expanding from the bottom to the mouth is preferable, but other known shapes such as a tray shape, a bowl shape and the like can also be used. The material is plastic, paper,
Metals such as aluminum, or a laminate thereof can be appropriately employed, and when the purpose is microwave cooking,
A material having microwave transparency is selected.

Next, the opening of the container 4 containing the frozen noodle mass 6 is closed with the lid 5. The closing method is usually performed by heat-sealing the lid member 5 to the container flange portion. In addition, sealing by internal heating using high frequency, ultrasonic wave, microwave, or the like, or adhesion that does not affect food hygiene is performed. It can be sealed with an agent. Further, a lid material may be removably fitted to the container opening and closed.

The thus-obtained frozen noodles in a container are thawed and cooked with hot water or a microwave at the time of eating. The thawing cooking method is, for example, as follows. (1) Udon, buckwheat, Chinese noodles, etc. when using an attached powdered soup Lid opening → Addition of additional soup → Add boiling water → Microwave oven cooking Open lid → Remove additional soup → Add hot water → Hot water draining → Addition of open soup → Add boiling water (2) When using straight frozen soup with udon, buckwheat, Chinese noodles, etc. In the case of Opening the lid or cooking with microwave oven

[0017]

Next, an embodiment of the method for producing a frozen noodle in a container according to the present invention will be described. To the raw powder obtained by mixing tapioca chemical starch, gluten, egg white, etc. with flour, brackish water containing salted water, salt, polymerized phosphate, etc. is added, and the mixture is kneaded with a mixer to form a noodle dough. It was used as a noodle belt. Next, the noodle belt is rolled with a rolling roll to a thickness of 1.5 mm, cut out with a # 22 square cutting blade roll and passed through a wave box to obtain a noodle given a wave,
Then, the mixture was steamed for 2 minutes to obtain pre-gelatinized noodles with waves. Next, the noodles are cooled with a water shower to fix the wave, cut into lengths of about 20 cm, boiled for 1 minute, immersed in cold water, drained, and then removed at predetermined intervals (160
g) is filled into a retainer having an upper and lower opening which has a substantially same taper as that of an inner surface of a cup-shaped container described later and is placed in a conveyor shape, and is rapidly frozen at -35 ° C to have a flat bottom surface. A frozen noodle mass having a sparse structure in which the upper portion is sparse and the lower portion is dense was obtained. The frozen noodle mass was able to effectively form the dense and dense structure and the gap between the noodle strings due to the weight of the noodle strings at the time of filling the retainer and the given wave. Next, the obtained frozen noodle mass is die-cut by raising the retainer, and is locked in a cup-shaped container such that the side surface is in contact with the inner side surface of the container in an inverted state. After the concentrated solid soup and the frozen ingredients were placed on the noodle mass, the container opening was heat-sealed with a lid material, and the container was frozen and stored as frozen noodles in a container.

In order to eat the frozen noodles in the container, after opening the lid, 400 cc of hot water is poured into the microwave oven (5
When heated at 00W) for 3 minutes, the noodle mass was thawed uniformly, loosened well, and became a Chinese noodle with good taste and texture. Also, after opening the frozen noodles in the container, take out the solid soup, pour 400 cc of hot water into the container, leave it for 30 seconds, drain it, add the soup, add
When the cc was poured and stirred, the noodle mass was uniformly thawed (product temperature: 80 ° C.) to give Chinese noodles having good taste and texture as described above.

[0019]

According to the frozen noodles in a container according to the present invention,
Since the frozen noodle mass having a dense and dense structure in which the upper portion is dense and the lower portion is sparse is accommodated in the container, quick and uniform thawing by pouring hot water into the container or using a microwave oven becomes possible. In the case of thawing by pouring hot water, the added hot water flows from the dense upper part of the frozen noodle mass to the lower sparse part while deprived of heat, so the temperature of the hot water reaching the lower portion of the noodle mass decreases However, since the lower portion of the noodle mass is in a sparse state, the heat is efficiently thawed to the respective noodle strings with good thawing efficiency, and quick and uniform thawing becomes possible. Also, in the case of thawing by a microwave oven, microwaves are thawed from a sparse portion of the lower portion of the noodle mass that easily penetrates, and a dense portion of the upper portion of the noodle mass that is difficult to penetrate the microwave is microwave and thawing of the lower portion of the noodle mass. Combined with the subsequently generated steam heat, the thawing is performed sequentially and efficiently, so that quick and uniform thawing becomes possible.

Further, when the outer surface of the frozen noodle mass is housed in the container so as to form a space above and below the inner surface of the frozen noodle mass in contact with the inner surface of the container, The frozen noodle mass can be thawed more quickly and uniformly due to the space, particularly due to the convection effect at the time of thawing with boiling water. According to the method for producing a frozen noodle in a container according to the present invention, the following effects can be obtained.

(1) By immersing in hot water or heating in a microwave oven, a frozen noodle mass having voids and a dense / closed structure that can be thawed and cooked uniformly and with good taste and texture in a short time can be obtained. If this frozen noodle mass is accommodated in a container so as to form a space above and below, the synergistic effect of the voids of the noodle mass and the dense / dense structure makes it possible to uniformly thaw and cook in a shorter time, and to have a good taste. It can be cooked by heating and thawing to a good texture.

(2) By forming the retainer into a tapered shape, the mold can be easily removed from the retainer after the noodle mass is freeze-formed. (3) Continuous production of frozen noodle mass can be efficiently performed by placing the retainer on a conveyor with a vertical opening structure.

[Brief description of the drawings]

FIG. 1 is a longitudinal sectional view showing one embodiment of a pregelatinized noodle string filled in a retainer.

FIG. 2 is a longitudinal sectional view showing one embodiment of a frozen noodle in a container according to the present invention.

FIG. 3 is a longitudinal sectional view showing one embodiment of a pregelatinized noodle string filled in a retainer.

FIG. 4 is a longitudinal sectional view showing one embodiment of a frozen noodle in a container according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Retainer 2 Conveyor 3 Alpha noodle string 4 Container 5 Lid 6 Frozen noodle mass C, C 'space

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Yoshio Yanyan 4-1-1, Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka Nippon Foods Co., Ltd. (72) Yoshifumi Matsuki 4 Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka No. 1-1, Nissin Foods Co., Ltd.

Claims (6)

[Claims] 1. A frozen noodle in a container wherein a frozen noodle mass having a dense and dense structure in which an upper portion is dense and a lower portion is sparse is accommodated in a container. 2. The container according to claim 1, wherein the outer surface of the frozen noodle mass is housed in the container so as to form a space above and below the inner surface of the container in contact with the inner surface of the container. Frozen noodles. 3. A frozen noodle mass having a sparse and dense structure in which the bottom surface is flat, the upper portion is sparse, and the lower portion is dense by preparing (a) an alpha noodle string in (b) a fixed amount and freezing it into a retainer. (C) Then, after removing the frozen noodle mass from the retainer, (d) the frozen noodle mass is stored in a container in a state inverted from the frozen state, and (e) the container opening is closed with a lid material. A method for producing frozen noodles in a container, comprising: 4. A frozen noodle having a sparse and dense structure in which a bottom surface is flat, an upper portion is sparse and a lower portion is dense by (a) quantitatively filling an alpha noodle wire into a (b) tapered retainer and freezing it. After preparing the mass, (c) after taking out the frozen noodle mass from the retainer, (d) the frozen noodle mass, in a state inverted from the time of freezing, in a container having substantially the same tapered shape as the noodle mass, (E) refrigeration in a container, wherein the noodle mass is housed in such a manner that a space is formed above and below the inner surface of the container in contact with the outer surface of the noodle mass, and the container opening is closed with a lid material. Noodle manufacturing method. 5. The retainer has a shape with upper and lower openings,
The method for producing frozen noodles in a container according to claim 3 or 4, wherein the frozen noodles are placed on a conveyor. 6. The method for producing frozen noodles in a container according to claim 3, wherein the pregelatinized noodles are waved.