JPS6119223B2 - - Google Patents
Info
- Publication number
- JPS6119223B2 JPS6119223B2 JP52132562A JP13256277A JPS6119223B2 JP S6119223 B2 JPS6119223 B2 JP S6119223B2 JP 52132562 A JP52132562 A JP 52132562A JP 13256277 A JP13256277 A JP 13256277A JP S6119223 B2 JPS6119223 B2 JP S6119223B2
- Authority
- JP
- Japan
- Prior art keywords
- frozen
- soup
- ingredients
- water
- heating
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000004615 ingredient Substances 0.000 claims description 22
- 235000014347 soups Nutrition 0.000 claims description 20
- 238000010438 heat treatment Methods 0.000 claims description 13
- 235000013305 food Nutrition 0.000 claims description 12
- 241000251468 Actinopterygii Species 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000019688 fish Nutrition 0.000 claims description 2
- 244000144977 poultry Species 0.000 claims description 2
- 235000013594 poultry meat Nutrition 0.000 claims description 2
- 235000015170 shellfish Nutrition 0.000 claims description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 12
- 229910052782 aluminium Inorganic materials 0.000 description 12
- 238000010411 cooking Methods 0.000 description 11
- 235000013611 frozen food Nutrition 0.000 description 10
- 235000013547 stew Nutrition 0.000 description 7
- 241000234282 Allium Species 0.000 description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 6
- 244000000626 Daucus carota Species 0.000 description 5
- 235000002767 Daucus carota Nutrition 0.000 description 5
- 240000004713 Pisum sativum Species 0.000 description 4
- 235000010582 Pisum sativum Nutrition 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 235000012015 potatoes Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 239000000919 ceramic Substances 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 244000205754 Colocasia esculenta Species 0.000 description 2
- 235000006481 Colocasia esculenta Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 241000519695 Ilex integra Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000000599 Lentinula edodes Species 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000006072 paste Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
本発明は、冷凍食品において極めて短時間加熱
するだけで、焦げつきのない風味の優れた調理食
品が得られるようにしたインスタント食品の製造
法である。
既存の冷凍食品において、具と汁部よりなるも
のとしては、グラタン、シチユーなどがあり、ア
ルミトレイ入りなどの形態で販売されているが、
これらは全て調理して完成された食品の形態で凍
結、包装されているため、家庭での解凍調理に
は、少なくとも20〜40分(通常30分以上)を要
し、さらに凍結品を直接加熱すると、製品加熱面
と内部との大きな温度差が生じるため、焦げつき
がひどく、スープ部分の40〜80%の水分蒸発によ
り目減りを起し、直火式あるいは電子レンジによ
る短時間の調理は、現実的には不可能である。ま
た調理用容器(アルミトレイ)にセツトされたも
のは、小売り店から家庭に届くまでの時間がかゝ
ると解凍し、トレイから汁部の流出する恐れがあ
り、大きな問題となつている。
本発明においては、適宜の具を熱水で煮沸する
などにより、味付けすることなく加熱してから冷
凍し、別に粉末状、顆粒状、ペースト状のスープ
あるいは濃縮スープを用い、食用に供する際の調
理時に水を添加することにより、上述の既存冷凍
食品における問題点を解決したものである。
一方、袋詰即席麺類、即席スープ、カツプ入り
即席麺類などの乾燥食品も販売されている。これ
らは水を入れ煮沸調理するか、あるいは熱水を入
れるかする形態のものであるが、添加する水また
は熱水は、保存のため乾燥した具の復元が目的で
あつて、これらの乾燥食品に用いられる具として
は、麺類の他はネギ、ワカメ、ふ、かまぼこと限
られたものしかないのが現状である。これは乾燥
による品質劣下が生じたり、復元性に問題がある
ためであり、本発明の冷凍食品においては、全く
その制限がなく、品質的にも冷凍食品の方が劣化
が少ないものである。したがつて、本発明は、既
存の乾燥食品とは一線を画する新らたなものであ
る。
本発明の具としては、魚貝鳥獣肉類、各種の野
菜類、小麦加工品、肉加工品などであつて、これ
を食用に供しえられる程度に、熱水、蒸気などで
加熱する。この加熱は味付調理を目的とするもの
ではないので、調味料の使用は別段必要とするも
のではない。このように加熱処理した具を液切り
した後凍結する。
別に味付調理のためのスープを粉末状、顆粒
状、ペースト状にするか、あるいは濃縮して濃縮
スープとして用意する。
調理容器を兼ねたアルミ、プラスチツク、陶器
製などの直火式あるいは電子レンジ加熱用の容器
に、前記の具およびスープを同封あるいは別添包
装して冷凍保存する。
そして、食用に供するに当り、スープが適度の
濃度となる量の水または温湯を加えて加熱する
と、短時間で調理食品が得られる。
本発明において、前記のように食用に供するに
当り、加熱前に水または温湯を加えることは、単
に適度のスープにするためのものではなく、この
水または温湯が凍結品に対しエネルギーを与える
形となるため、解凍調理に必要とするエネルギー
の節約となり、また凍結品からの調理における製
品内の温度差が小さく、焦げつきを起すことな
く、5分以下の短時間で容易に調理でき、さらに
水分の蒸発量もスープの40%以下となるのであ
る。
さらに本発明によれば、冷凍保存するものであ
るから、製造工程で具の乾燥は不要であり、加熱
して食用に供するものは制限なく具として使用で
きる。またスープの濃縮分の水の凍結が不要であ
り、製造保管における凍結エネルギーの節約とな
る。
上記のように、本発明は、冷凍食品、特に水分
の多い製品に対して今までにない便利性を消費者
に与え、冷凍食品の欠点とされている調理の難し
さを解決したものである。さらに乾燥食品では全
く不可能な品質的に優れた巾広い具の使用を可能
とするものである。
本発明によれば、カツプ麺類、トレイ入り焼き
そば類と同様の簡便性を加工済み冷凍食品に与え
ることができると共に、あらゆる食品素材を具と
して使用可能とし、栄養的にも満足できる製品が
種々考えられるが、次に実験例により、本発明の
効果を具体的に説明する。
実験例
下記のサンプルについて、加熱調理による品温
の測定および目減りの測定を行なつた。
サンプルNo.1 20℃ 水 230g
サンプルNo.2 本発明シチユー230g(水添加
後)
〃 No.3 従来法シチユー230g
No.1、2、3はアルミトレイ(0.1mm厚、直径
150mm、深さ30mm)に入れた。トレイ重量11g。
No.2、3のシチユーは具として肉45g、野菜
(玉ネギ、ジヤガイモ、ニンジン他)40gとし
た。
No.2のシチユーは、顆粒化スープ(市販クリ
ームシチユーの素)10gと具を−18℃にトレイに
入れ凍結し、調理時に135gの水(20℃)を添加
した。
No.3は10gの顆粒化スープ(No.2に同じ)を
135g温湯に溶解し、冷却後145gに調製し具と共
にトレイに入れた。
具は全て一度煮沸し、水切りを行なつたものを
冷凍して用いた。
加熱テストはLPガスレンジ(0.1475Kg/Hr)を
使用し、強火で調理加熱し、具の品温が全て80℃
以上になる点を終点とし、その時の重量を測定し
た。
結果は表1、表2および図面(加熱時間と品温
の関係についてもグラフ)に示すとおりである。
The present invention is a method for producing an instant food that allows a cooked food with excellent flavor and no stickiness to be obtained by heating the frozen food for an extremely short period of time. Existing frozen foods that consist of ingredients and soup include gratin and stew, which are sold in aluminum trays, etc.
Since these are all frozen and packaged in the form of cooked and finished foods, thawing and cooking at home requires at least 20 to 40 minutes (usually more than 30 minutes), and then directly heating frozen items. This creates a large temperature difference between the heating surface of the product and the inside of the product, resulting in severe scorching and evaporation of 40 to 80% of the water in the soup, resulting in loss of flavor. It is literally impossible. In addition, food placed in cooking containers (aluminum trays) may thaw if it takes a long time to arrive from the retail store to your home, causing the risk of the juices leaking out of the tray, which is a major problem. In the present invention, appropriate ingredients are heated without seasoning by boiling them in hot water, etc., and then frozen. Separately, soup in the form of powder, granules, paste, or concentrated soup is used to prepare the ingredients for consumption. By adding water during cooking, the above-mentioned problems with existing frozen foods are solved. On the other hand, dry foods such as packaged instant noodles, instant soups, and instant noodles in cups are also sold. These products are prepared by adding water and boiling or adding hot water, but the added water or hot water is for the purpose of restoring ingredients that have been dried for preservation. In addition to noodles, the only ingredients used for this are currently limited to green onions, wakame, fu, and kamaboko. This is due to quality deterioration due to drying and problems with restorability, but the frozen food of the present invention has no such limitations at all, and in terms of quality, frozen food is less likely to deteriorate. . Therefore, the present invention is a novel product that is distinct from existing dry foods. The ingredients of the present invention include fish, shellfish, poultry, and animal meat, various vegetables, processed wheat products, processed meat products, etc., which are heated with hot water, steam, etc. to the extent that they can be eaten. Since this heating is not intended for seasoning cooking, there is no particular need to use seasonings. The ingredients heat-treated in this way are drained and then frozen. Separately, the soup for flavored cooking is made into powder, granules, paste, or concentrated to prepare a concentrated soup. The above-mentioned ingredients and soup are enclosed or separately packaged in a container made of aluminum, plastic, ceramic, etc. that can be heated over an open flame, or heated in a microwave oven, and which also serves as a cooking container, and then stored frozen. When the soup is to be eaten, a cooked food can be obtained in a short time by adding water or warm water to the soup to give it an appropriate concentration and heating it. In the present invention, the addition of water or hot water before heating is not just to make a moderate soup, but also to provide energy to the frozen product in the present invention. This saves the energy required for thawing and cooking, and the temperature difference within the product is small when cooking from frozen food, making it easy to cook in less than 5 minutes without causing burning. The amount of evaporation is less than 40% of that of the soup. Furthermore, according to the present invention, since the toppings are stored frozen, there is no need to dry the toppings during the manufacturing process, and any foods that are heated to be edible can be used as toppings without any restrictions. Furthermore, there is no need to freeze the concentrated water of the soup, which saves freezing energy during manufacturing and storage. As mentioned above, the present invention provides consumers with unprecedented convenience for frozen foods, especially products with a high water content, and solves the drawbacks of frozen foods that are difficult to prepare. . Furthermore, it enables the use of wide ingredients of excellent quality, which is completely impossible with dry foods. According to the present invention, it is possible to provide processed frozen foods with the same convenience as katsupu noodles and fried noodles in trays, and also to enable the use of any food material as an ingredient, resulting in a variety of nutritionally satisfying products. However, the effects of the present invention will be specifically explained using experimental examples. Experimental Example The following samples were measured for their temperature and weight loss during cooking. Sample No. 1 230 g of water at 20°C Sample No. 2 230 g of the present invention (after adding water) No. 3 230 g of the conventional method No. 1, 2, and 3 are aluminum trays (0.1 mm thick, diameter
150mm, depth 30mm). Tray weight 11g. Stews No. 2 and 3 had 45 g of meat and 40 g of vegetables (onions, potatoes, carrots, etc.) as ingredients. For stew No. 2, 10 g of granulated soup (commercially available cream stew base) and ingredients were placed in a tray at -18°C and frozen, and 135 g of water (20°C) was added during cooking. No.3 uses 10g of granulated soup (same as No.2)
It was dissolved in 135g of hot water, cooled, and then adjusted to 145g, and placed in a tray with the ingredients. All the ingredients were boiled once, drained, and then frozen. The heating test was conducted using an LP gas range (0.1475Kg/Hr), and was heated over high heat until the temperature of all ingredients was 80℃.
The point at which the weight reached the above point was defined as the end point, and the weight at that point was measured. The results are shown in Tables 1 and 2 and the drawings (also graphs regarding the relationship between heating time and product temperature).
【表】【table】
【表】
表1から明らかなように喫食品温に対した時の
重量減少は、本発明品は従来法の1/2以下であ
る。また所要時間も表2の通り1/2以下となつ
た。
この理由は、本発明品が冷凍具(−18℃)に対
してエネルギーを持つた水を添加することによ
り、そのエネルギーを与えていることにある。ま
た冷凍食品において最も大きな比熱、潜熱を持つ
水部分の凍結を行なわない点もその原因である。
その結果として、所要時間、所要エネルギーの節
減が可能となつた。
さらに焦げつきの問題であるが、従来法の製品
は、加熱開始後ただちに加熱面(トレイとの接
面)のみ沸騰をはじめ、その部分からの焦げつき
が起こる。したがつて、トレイとの接する面は、
加熱終了時には全面焦げを生じた。これに対し本
発明品は、水を添加するため局部的な沸騰が生じ
ず、焦げつきの問題は全くない。したがつて、従
来法とくらべ簡便性、調理の容易性が著しく異な
る結果となる。
次に本発明の実施例を挙げて説明する。
実施例 1
クリームシチユー(アルミトレイ入り、1人
分)
材料として、8つ割のジヤガイモ、玉ネギスラ
イス品、コーン、人参、グリーンピース、マカロ
ニを各々熱水で煮沸し、水切り後冷却、冷凍す
る。豚肉は角切りしたものを蒸煮にて加熱し、冷
却、冷凍する。上記の処理を行なつた材料を計量
し、(豚肉40g、ジヤガイモ40g、玉ネギ20g、
コーン、人参、グリーンピース25g、マカロニ15
g)アルミトレイにセツトし、クリームスープ顆
粒10gを入れる。
計量セツトしたアルミトレイは上面をシユリン
ク包装し、さらに全体を密封包装を行ない、冷凍
保存する。
これを調理するに当つて、包装をはずし、90〜
100mlの水または温湯を加え、直接ガスレンジに
かけるか、オーブントースター、オーブンにて加
熱調理する。
実施例 2
ビーフシチユー(陶器製容器入り家庭用3入
分)
材料は実施例1と同様の加熱処理を行ない、牛
肉は鉄板にて焦げ目をつけたのち蒸煮を行なう。
使用する材料は、牛肉120g、ジヤガイモ120g、
玉ネギ60g、コーン、人参、グリーンピース75
g、さやいんげん45g、ビーフシチユーペースト
30gを陶器製容器に入れ密封包装を行ない、冷凍
保存する。
これを調理するに当つて、包装をはずし、約
270〜300mlの水または温湯を加え、ガスにて加熱
する。
実施例 3
マカロニグラタン(アルミトレイ入り1人分)
野菜類、マカロニ、鶏肉を蒸煮加熱し、水切り
後冷却、冷凍し、計量してアルミトレイにセツト
する。鶏肉30g、マカロニ50g、玉ネギ25g、コ
ーン、人参、グリーンピース15g、グラタンミツ
クス30gとする。以下実施例1と同様に実施す
る。
実施例 4
おでん(アルミトレイ入り、1人分)
材料として、大根、さといも、さつま揚げ、が
んもどき、はんぺん、ちくわ、昆布、袋、かんぴ
よう、ミートボール(市販品)、袋(油揚げ、し
いたけ、キヤベツ、もち)を用いて、洗浄、カツ
ト後、おでん汁で約60分間煮る。汁を分離後、具
を冷却、冷凍し、アルミトレイ中に計量セツトす
る。
1人分として、大根50g、さといも50g、さつ
ま揚げ20g、がんもどき15g、はんぺん20g、ミ
ートボール30g、袋1コ(もち20g、しいたけ5
g、キヤベツ5g)、昆布10gである。おでん汁
の素として、食塩、MSG、砂糖、エキス、粉末
しよう油、味噌などよりなる顆粒状スープの素を
アルミトレイに別添包装し、冷凍保存する。
以下実施例1と同様に実施する。[Table] As is clear from Table 1, the weight loss of the product of the present invention when compared to the food temperature is less than 1/2 that of the conventional method. In addition, the time required was reduced to less than half, as shown in Table 2. The reason for this is that the product of the present invention provides energy by adding water, which has energy, to the freezing tool (-18°C). Another reason for this is that the water portion, which has the largest specific heat and latent heat in frozen foods, is not frozen.
As a result, it has become possible to save time and energy. Furthermore, regarding the problem of burning, in conventional products, only the heating surface (the surface in contact with the tray) begins to boil immediately after heating starts, and burning occurs from that area. Therefore, the surface in contact with the tray is
At the end of heating, the entire surface was scorched. On the other hand, in the product of the present invention, since water is added, local boiling does not occur and there is no problem of burning. Therefore, compared to the conventional method, the result is a marked difference in simplicity and ease of cooking. Next, examples of the present invention will be described. Example 1 Cream stew (in an aluminum tray, for 1 person) Ingredients: 8 pieces of potatoes, sliced onions, corn, carrots, green peas, and macaroni were each boiled in hot water, drained, cooled, and frozen. do. Pork is cut into cubes, heated in a steamer, cooled, and frozen. Weigh the ingredients that have been processed above (40g of pork, 40g of potatoes, 20g of onions,
Corn, carrot, green peas 25g, macaroni 15g
g) Set on an aluminum tray and add 10g of cream soup granules. The top of the weighed and set aluminum tray is shrink-wrapped, then the whole is sealed and stored frozen. To cook this, remove the packaging and
Add 100ml of water or hot water and heat it directly on the gas range or in a toaster oven or oven. Example 2 Beef stew (3 servings for home use in a ceramic container) The ingredients were heat treated in the same manner as in Example 1, and the beef was browned on an iron plate and then steamed.
Ingredients used: 120g of beef, 120g of potatoes,
60g onion, corn, carrot, green peas 75g
g, green beans 45g, beef stew paste
Place 30g in a ceramic container, seal and store in the freezer. To cook this, remove the packaging and approx.
Add 270-300ml of water or warm water and heat with gas. Example 3 Macaroni gratin (for 1 person in an aluminum tray) Vegetables, macaroni, and chicken are steamed and heated, drained, cooled, frozen, weighed, and placed in an aluminum tray. 30g of chicken, 50g of macaroni, 25g of onion, 15g of corn, carrots, green peas, and 30g of gratin mix. The following steps are carried out in the same manner as in Example 1. Example 4 Oden (in an aluminum tray, for 1 person) Ingredients: radish, taro, fish cake, ganmodoki, hanpen, chikuwa, kelp, bag, kanpiyo, meatball (commercially available), bag (deep-fried tofu, shiitake mushroom) , cabbage, mochi), and after washing and cutting, simmer in oden soup for about 60 minutes. After separating the juice, the ingredients are cooled, frozen, and weighed and set in an aluminum tray. For one person: 50 g of radish, 50 g of taro, 20 g of fish cakes, 15 g of ganmodoki, 20 g of hanpen, 30 g of meatballs, 1 bag (20 g of mochi, 5 shiitake mushrooms)
g, cabbage 5g), and kelp 10g. As a base for oden soup, a granular soup base consisting of salt, MSG, sugar, extract, powdered soybean oil, miso, etc. is separately packaged in an aluminum tray and stored frozen. The following steps are carried out in the same manner as in Example 1.
図面は実験例における加熱時間と品温の関係を
示すグラフである。
The drawing is a graph showing the relationship between heating time and product temperature in experimental examples.
Claims (1)
した魚貝鳥獣肉類、野菜類などの具と、粉末状、
顆粒状、ペースト状のスープあるいは濃縮スープ
を直火式あるいは電子レンジ加熱用の容器に入
れ、これを冷凍保存することを特徴とする水を加
えて加熱することにより食用に供しうるインスタ
ント食品の製造法。1 Ingredients such as fish, shellfish, poultry, meat, vegetables, etc. that have been heated to an edible level and frozen, and powdered,
Production of instant food that can be made edible by adding water and heating, which is characterized by placing granular, paste-like soup or concentrated soup in a container that can be heated over an open flame or in a microwave oven, and storing it frozen. Law.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP13256277A JPS5467043A (en) | 1977-11-07 | 1977-11-07 | Production of instant food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP13256277A JPS5467043A (en) | 1977-11-07 | 1977-11-07 | Production of instant food |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5467043A JPS5467043A (en) | 1979-05-30 |
JPS6119223B2 true JPS6119223B2 (en) | 1986-05-16 |
Family
ID=15084190
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP13256277A Granted JPS5467043A (en) | 1977-11-07 | 1977-11-07 | Production of instant food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5467043A (en) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS59139085U (en) * | 1983-03-09 | 1984-09-17 | 株式会社島田屋本店 | Packaging frozen boiled noodle food set |
JPH066033B2 (en) * | 1983-07-15 | 1994-01-26 | ハウス食品工業株式会社 | Manufacturing method of soup in a container |
JPS60164465A (en) * | 1984-02-07 | 1985-08-27 | Katokichi:Kk | Frozen okonomi-yaki packed in heat-resistant tray |
JPS61259975A (en) * | 1985-05-01 | 1986-11-18 | ハウス食品工業株式会社 | Vessel containing fast food for electronic oven |
JPH0716368B2 (en) * | 1990-09-17 | 1995-03-01 | ハウス食品株式会社 | Instant food container for microwave oven |
JP2003210145A (en) * | 2002-01-23 | 2003-07-29 | Nippon Suisan Kaisha Ltd | Frozen soup-containing food |
JP4684009B2 (en) * | 2005-05-31 | 2011-05-18 | キユーピー株式会社 | Cup soup set |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5016062U (en) * | 1973-06-12 | 1975-02-20 | ||
JPS51104053A (en) * | 1975-03-07 | 1976-09-14 | Nippon Suisan Kaisha Ltd | |
JPS5253500A (en) * | 1975-10-27 | 1977-04-30 | Kyoto Kashi Kogyo Kk | Automatic instant foodstuff vending machine |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5083384U (en) * | 1973-11-27 | 1975-07-17 | ||
JPS5635020Y2 (en) * | 1975-12-26 | 1981-08-18 |
-
1977
- 1977-11-07 JP JP13256277A patent/JPS5467043A/en active Granted
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5016062U (en) * | 1973-06-12 | 1975-02-20 | ||
JPS51104053A (en) * | 1975-03-07 | 1976-09-14 | Nippon Suisan Kaisha Ltd | |
JPS5253500A (en) * | 1975-10-27 | 1977-04-30 | Kyoto Kashi Kogyo Kk | Automatic instant foodstuff vending machine |
Also Published As
Publication number | Publication date |
---|---|
JPS5467043A (en) | 1979-05-30 |
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