JPS6113786B2 - - Google Patents

Description

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

The following types of instant noodles have been conventionally provided, but each of them is thought to have its own problems.

1st Raw Ramen Set (a) Shape: One ball of raw ramen in an aluminum container.The ingredients are dried and the sauce is concentrated, vacuum-packed and attached in a small bag.

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

(c) Problem: The noodles do not keep well because they are raw. The taste is bad because the ingredients are dried. The sauce also uses a large amount of glutamic acid and is concentrated, so it has a bad aftertaste and is not good for health. The product's appeal as a product is diminished, as distribution costs are high as it requires the use of refrigerated trucks, and retailers are unable to make bold purchases due to concerns about unsold items.

2. Instant ramen (a) Shape: Ramen noodles heated and dehydrated, with dried ingredients and dried or concentrated sauce.

(b) Cooking method: There are two types: one is to add boiling water and add the sauce and ingredients after a few minutes, and the other is to boil the ramen balls for a few minutes and then add the ingredients and sauce.

(c) Problem: Although the taste of both the noodles and sauce is far from the authentic taste, consumers have become accustomed to the taste, so the sales volume is considerable. However, the challenge for the future is how to respond to the recent needs of ``books-oriented'' people. However, it is impossible to respond while maintaining the advantages of this product, which are low flow costs and low inventory costs for retailers.

Part 3 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.

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

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

(c) Problems...Type A: By the time the noodles are thawed and boiled, they become overcooked, have a bad texture, and the flavor soaks into the noodles. This makes it very difficult to know when to turn off the fire, and sales are not as good as expected.

Type B: The noodles are real, but
The sauce is the same as instant.
In other words, in order to concentrate, it is necessary to use chemical seasonings with a high limit concentration. Also, the work is troublesome and the product is less appealing.

In all of the first, second, and third cases above, research is underway with the aim of achieving ``authenticity,'' but 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 this problem, and the details of one embodiment thereof will be explained 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 preheating plate 3, Chinese soba noodles 5, and the like. Therefore, the container body 2 is made of aluminum foil or the like and has a pan-like shape. The preheating plate 3 is made of aluminum foil or the like and has a shallower plate shape than the container body, has an appropriate number of ventilation holes 3B in the bottom 3A, and is detachable from the container body 2. It is composed of Further, a sauce 4 in a frozen state is stored in the container body 2, and boiled noodles 5 in a frozen state are stored on the upper surface of the preheating tray 3. 6 is the cooked and frozen ingredients. 7 is a lid made of synthetic resin.

Therefore, the specific manufacturing method is to
Then, place the preheating plate 3 on top of the container body 2, place the moderately boiled noodles 5 on it, add the heat-treated ingredients, and then cool the container to below -30 degrees C. It is best to freeze quickly. Note that an appropriate distance D is maintained between the upper surface of the sauce 4 and the lower surface of the preheating plate 3.

Next, the operation of the present invention will be explained together with its effects.

1st cooking method: Take it out of the freezer, remove the lid and heat it. After about 5 minutes on low heat, the sauce will completely melt and steam will rise. At that point, put the noodles and ingredients in the preheated dish into the sauce. At this point, the noodles and ingredients are 50% thawed, 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.

2nd Defrosting process Immediately after heating, the sauce begins to melt rapidly from 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 preheating dish and heats the noodles. At the same time, the heat conducted from the aluminum container warms the preheating tray, speeding up the thawing of the noodles.

Meritstoy Because the noodles and sauce are thawed separately, the noodles thaw quickly and have the same taste and texture as real fresh noodles.

Ro 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 cloudy sauce.

Since the sauce is frozen straight, it can be supplied to specialty stores without changing its flavor at all.

D. All the ingredients are frozen, so there is no change in taste or shape.

E. In a display at a retail store, only the noodles and ingredients can be seen through the synthetic resin lid, giving an excellent sense of volume and aesthetics.

The cooking method is completely simple, and you can enjoy ``real'' ramen with just a gas stove.

As is clear from the above, the product of the present application is an excellent preserved food that has not been available until now and can supply the original taste of the noodles, sauce, and ingredients without impairing them. By separating the noodles and sauce,
As long as it remains frozen, it can be stored for more than 6 months. 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 the drawing]

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 application. 1... Frozen noodles, 2... Container itself, 3... Preheating plate, 4... Sauce, 5... Noodles.

Claims (1)

[Claims] 1. Frozen noodles characterized by comprising a container body 2 having the following conditions, a sauce 4 housed in a preheating plate 3, and noodles 5. (a) The container body 2 shall have a pan-like shape made of aluminum foil or the like. (b) The preheating plate 3 is made of aluminum foil or the like and is configured in a dish shape that is shallower than the container body.
A should have an appropriate number of ventilation holes 3B and be configured to be detachable from the container body 2. C. The sauce 4 in a frozen state is stored in the container body 2. D. Boiled noodles 5 in a frozen state are stored on the upper surface of the preheating tray 3.