JPS6083553A - Frozen noodle - Google Patents

Abstract

PURPOSE:To provide instant noodle having excellent preservability and giving cooked noodles having the taste and savor of the genuine noodles easily with simple cooking procedure, by putting frozen soup and frozen noodles in a particular vessel containing a preheating pan. CONSTITUTION:The vessel used in the invention is composed of a pan-shaped main body 2 made of e.g. aluminum foil, and a shallow preheating pan 3 furnished with vent holes 3B at the bottom 3A and inserted detachably into the main body 2. The part 7 is a lid made of transparent resin. Soup 4 is poured into the main body 2 and frozen at about <=-25 deg.C. The preheating pan 3 is placed on the main body 2, boiled noodles 5 are put into the pan 3, the cooked ingredients 6 are placed on the noodle, the vessel is sealed with the lid 7, and the content is frozen quickly at about <=-30 deg.C to obtain the objective instant noodles. The product is stored in a freezer. The frozen noodles can be served by opening the lid 7, heating the vessel over a slow fire for about 5min, removing the preheating pan 3, transferring the noodles 5 and the ingredients 6 to the soup 4, and heating for about 3min.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention aims to provide frozen noodles having a novel structure.

The following types of instant noodles are conventionally provided:
It is thought that each has its own problems.

1st. Raw ramen set (a) shape 28111. Raw ramen noodles in an aluminum container - the ingredients for the balls are dried, and the sauce is concentrated, vacuum-backed, and packaged separately in a small bag.

(b) Cooking method 10.0. Empty the container, add water and bring to a boil, then add the ramen balls, toppings, and finally the sauce.

(c) Problem 44101. Since the noodles are raw, they do not keep well. The taste is bad because the ingredients are dried. The sauce also uses a large amount of glutanic acid and is concentrated, so it has a bad aftertaste and is not good for health. Distribution costs are also high, as refrigerated trucks must be used, making it difficult for retailers to make bold purchases due to concerns about unsold items, making the product less effective as a product.

2nd instant ramen (a) shape 01200. Ramen that has been heated and dehydrated, with dried ingredients and dried or concentrated sauce.

(b) Cooking method 11110. There are two types: one that adds boiling water and then adds the sauce and ingredients after a few minutes, and one that boils just the ramen balls for a few minutes and then adds the ingredients and sauce.

f') Problem, 6016. Although the taste of both the noodles and sauce is far from the authentic taste, consumers have become accustomed to the taste, and sales are quite high.

However, the recent trend towards wooden products What type of model can be used to meet your needs? The question for the future is whether it will come.

However, the benefits of this product certain distribution expenses and retail store inventory; Maintaining the strength of low costs It is impossible to deal with the situation as it happens.

Third. Frozen ramen (A) Shape: Type A: Half-cooked ramen is placed in an aluminum container with sauce and frozen.

Type B: Freeze the noodles raw, The sauce is concentrated and the ingredients are frozen raw. What I did.

(b) Cooking method: Type A: Remove the lid and heat. Once it is thawed and boiled, it is ready.

Type B: Boil the noodles for a few minutes and add the ingredients. and until thawed with sauce Boil.

(c) Problems: Type A: By the time the noodles are thawed and boiled, they become ``boiled'' and have a bad texture, and the flavor soaks into the noodles. For this reason, it becomes very difficult to decide when to stop selling extra-large products, and sales are not as obvious.

Type B: The noodles are real, but The sauce is the same as instant.

In other words, the critical concentration for concentration Avoid using high-quality chemical seasonings This is to avoid getting. Also, the work I want the product to be attractive without being a hassle.

In the first, second, and third cases above, although they are self-professing to be "authentic", they have not yet achieved the "authentic" taste that can be enjoyed at a ramen specialty restaurant. . Frozen ramen currently comes close, but because the two processes of thawing and boiling occur simultaneously, you cannot expect the noodles to be cooked properly.

The present invention aims to fully solve such problems,
The details of one embodiment will be described below with reference to the drawings.

Reference numeral 1 refers to frozen noodles of the present invention, which comprises a container body 2, a sauce 4 stored in a preheater 3, Chinese soba noodles 5, and the like. Therefore,
The container main body 2 is made of aluminum foil or the like and is shaped like a pan. Furthermore, the preheater 3 is made of aluminum foil or the like and has a dish shape that is shallower than the container main body. It has an appropriate number of ventilation holes 6B and is configured to be detachable from the container body 2.

Further, a sauce 4 in a frozen state is stored in the container body 2, and noodles 5 cooked in a frozen state are stored on the upper surface of the preheating plate B. 6 is the cooked and frozen ingredients. 7 is indigo made of synthetic resin.

The specific manufacturing method is to put the sauce 4 in the container body 2, freeze it at a low temperature of -25 degrees C or less, then place the preheater 3 on the container body 2, place the moderately boiled noodles 5, and heat it. Add the treated ingredients and heat to minus 30 degrees C.
It is best to quickly freeze it using the following methods. Note that an appropriate distance is maintained between the upper surface of the sauce 4 and the lower surface of the preheating plate B.

Next, the functions and effects of the present invention will be explained.

Recipe number 16: Remove from the freezer, remove the lid and heat. After about 5 minutes on low heat, everything will be completely dissolved and steam will rise. At that point, put the noodles and ingredients from the preheater into the saucepan. At this point, the noodles and ingredients have been thawed by 5096 degrees, so the temperature of the sauce will reach nearly 100 degrees in about 3 minutes.

Just before it comes to a boil, turn off the heat and serve.

Second. Thawing process Immediately after heating, the sauce begins to melt at the point of contact with the aluminum container. The melting gradually moves toward the center, but at this point the outer drippings have already reached a high temperature close to the boiling point and generate water vapor. This steam passes through the holes in the preheater and heats the noodles. At the same time, the heat conducted from the aluminum container warms the preheater,
Speed up the thawing of noodles.

Since the noodles and sauce are thawed separately, the noodles are thawed quickly and have the same taste and texture as raw noodles made with water.

The noodles are boiled and then frozen, so there is no need to boil them thoroughly, just thaw and heat them. Therefore, there is no change in taste or texture due to overcooking. Furthermore, there is no cloudiness in anyone.

Ha, we can supply the straight type of sauce without changing the taste at all.

2. All the ingredients are frozen, so there is no change in the flavor or shape of the chicken.

E. In the display at a retail store, the shape that can be seen through the synthetic resin lid shows only the noodles and ingredients, which gives it an excellent volume and aesthetic appearance.

The 0m principle is completely simple, and all you need is a gas range.
You can enjoy authentic ramen.

As is clear from the above, the product of the present invention is an excellent preserved food that can supply the original taste of noodles, sauce, and ingredients without impairing them, which has not been available until now. Since the noodles and sauce are separated, the shelf life can be expected to be more than 6 months if kept frozen. In addition, this container can be used to commercialize other noodles and rice cakes, and it is also possible to supply local specialty ramen all over the country. In other words, this product is a completely new product that has never existed before.

[Brief explanation of drawings]

FIG. 1 is a partially cutaway plan view of the container body, and FIG. 2 is a longitudinal sectional view of the container according to the present invention. 1... Frozen noodles, 2... Container body, 6
・・・・・・Preheating plate, 4,,,,,, sauce, 5-19
0. noodles. Patent applicant: Sugaichi Sakko Sangyo Co., Ltd. Agent: Kai Kawa Seitan, patent attorney. Noun-ζ; Figure 1 Figure 2

Claims (1)

[Scope of Claims] Frozen noodles characterized by comprising a container body 2, a sauce housed in a preheater 3, and noodles 5 having the following conditions. B. The container body 2 shall be configured in the shape of a pan made of aluminum foil or the like.
It is made of aluminum foil or the like and has a dish-like shape that is shallower than the container body, the bottom part 3AK has an appropriate number of ventilation holes 6B, and is configured to be detachable from the container body 2. Inner c. The container body 2 stores the sauce 4 in a frozen state. 2. The noodles 5 that have risen in the frozen state are stored on the top surface of the preheater 3.