KR102167714B1 - Instant frozen cup noodles having stick-shaped frozen sauce or meat stock - Google Patents

Abstract

The present invention relates to instant cold cup noodles (1). The instant cold cup noodles (1) comprise: a cup container (3) wherein noodles are stored and cooked; a lid (5) mounted on an upper opening part of the cup container (3) and having at least one fine hole (9) to facilitate the introduction of air and discharge of hot water; and stick-shaped frozen sauce (7) prepared by introducing sauce or broth into a hexahedron or cylindrical wrapper (15) such that the sauce or broth is solidified into a stick shape, and cutting the stick-shaped sauce or broth into a predetermined size so as to be introduced into the cup container (3) and mixed with the noodles. According to the present invention, hot water can easily be discharged through a plurality of fine holes.

Description

Instant frozen cup noodles having stick-shaped frozen sauce or meat stock}

The present invention relates to instant cold cup noodles, and more particularly, by improving the structure of the cup lid, it is possible to prevent the noodles from being discharged together when hot water is discharged after the noodles are cooked with hot water, and sauce or broth is made into a stick type. When ingested, it is separately packaged, so that the instant cold cup noodles can be consumed in a cold state by freezing the stick-shaped sauce or broth, cutting them into a certain size, putting them into a cup container in the form of pieces of ice, and mixing them with noodles. will be.

Dried noodles, deep sleep, fresh noodles, yutang noodles, and container noodles are among the noodles currently in circulation. In particular, the container noodles are easy to cook because only boiling water is poured and left for 3 to 5 minutes before being eaten.

In addition, various types of container noodles are sold, and ramen and noodles are sold in the form of container noodles.

In this container noodles, various noodles such as ramen and noodles are put in a cup-shaped container, hot water is poured, and after a certain period of time, hot water is removed, and various seasonings are added to intake.

However, the conventional cup noodles have the following problems during cooking or manufacturing.

First, the cup noodles are cooked by hot water, and in the case of cold foods such as cold noodles or cold noodles, ice must be separately prepared and mixed with the noodles.

Second, in order to make ice to be put into the cup container, the tray of the home refrigerator must be used, and the sauce or broth containing seasonings is separately filled in the freezing container in the cup. Is separated from the cup, the freezing container is frozen or thawed, and then put back into the cup with the cooked side, so that the cooking time is long and inconvenient, and there is a problem in that the degree of cold deviation is severe.

Third, hot water is poured into a cup to cook noodles, and when the hot water is discharged, hot water is discharged while the lid is opened, so that the noodles are discharged to the outside together with the hot water.

Patent Application No. 10-2005-70193 (Name: Simple Cooking Noodle Preparation Method)

Accordingly, the present invention has been proposed to solve the above problems, and the object of the present invention is to prevent the noodles from being discharged together when the hot water is discharged after the noodles are cooked with hot water by improving the structure of the cup lid. The sauce or broth is separately packaged in a stick type. When ingested, the stick-shaped sauce or broth is frozen, cut into a certain size, and put into a cup container in the form of ice cubes, mixed with the noodles, and the cup noodles are consumed in a cold state. It is to provide instant cold cup noodles that you can.

The present invention has been proposed to solve the above problems, and an embodiment of the present invention provides an instant cold cup noodles, and the instant cold cup noodles,

A cup container 3 in which noodles (M) are stored and cooked;

A lid 5 mounted in the upper opening of the cup container 3 and having at least one fine hole 9 perforated therein to facilitate air input and hot water discharge; And

Including a stick-type freezing sauce 7 that solidifies the sauce or broth into a hexahedral or cylindrical wrapper 15, coagulates it into a stick-like shape when frozen, cuts it by a certain size, puts it inside the cup container 3, and mixes it with the noodles. .

As described above, the instant cold cup noodles according to the present invention have the following effects.

First, after cooking the noodles by pouring hot water into a cup container, there is an effect of preventing the noodles from being discharged together with the hot water by discharging the hot water through a linear or curved microhole formed in the lid.

Second, after injecting the sauce or broth added to the cup noodles into a stick-shaped wrapper, the stick is frozen when cooking, and when ingested, the frozen stick sauce or stick broth is cut by a certain number and put into the cup and mixed with the noodles. It has the effect that you can consume it in a cold state.

Third, by freezing the thickness of the stick-type sauce or broth in various ways, by adding appropriate ice cubes according to the coolness level, there is an effect that the cold cup noodles can be ingested by varying the coolness when ingesting noodles.

Fourth, after injecting the broth into the wrapping paper, heat-sealing the wrapping paper at regular intervals to divide the wrapping paper into a plurality of sticks.When eating noodles, separate the appropriate number of broth sticks and put them into a cup. It can have an effect.

Fifth, it is possible to more conveniently discharge hot water by dividing a plurality of micro holes formed in the cup lid into a hot water discharge and an air inflow.

Sixth, by forming a plurality of jaws having a concentric circle shape on the surface of the lid, it is possible to easily control the amount of hot water discharged by adjusting the spacing of the fine holes by pushing or pulling the jaws.

1 is a perspective view showing the appearance of an instant cold cup noodles according to an embodiment of the present invention.
Figure 2 (a) is a perspective view showing an embodiment of the cup lid shown in Figure 1, Figure 2 (b) and Figure 2 (C) is another embodiment of the cup lid.
3(a) to 3(d) are views showing various embodiments of the stick-type frozen sauce or frozen broth shown in FIG. 1.
4(a) and (b) are views showing another embodiment of the stick-type frozen sauce or frozen broth shown in FIG. 3.
5 is a side view of the stick-type frozen sauce or frozen broth shown in FIG. 3.
6 is a view showing a state in which the noodles are cooked by hot water in the instant cold cup noodles shown in FIG. 1.
7 is a view showing a state in which hot water is discharged to the outside through a lid after the noodles are cooked by hot water in FIG. 6.
FIG. 8 is a view showing a state in which a stick-type frozen sauce or frozen broth is cut into a predetermined size and put into a cup after hot water is discharged in FIG. 6.

Hereinafter, instant cold cup noodles according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 to 8, the instant cold cup noodles 1 proposed by the present invention include a cup container 3 in which noodles M are stored and cooked;

A lid 5 mounted in the upper opening of the cup container 3 and having at least one linear or curved or curved microhole 9 perforated to facilitate air input and hot water discharge;

By injecting sauce or broth into a hexahedron or cylindrical wrapper (15), it is solidified into a stick-like shape when frozen, cut into a certain size, and put into the inside of the cup container (3), and then mixed with the noodles. Hereinafter, it includes a stick-type freezing sauce (7).

In the instant cold cup noodles 1 having such a structure,

The cup container 3 includes all kinds of noodles that can be ingested at room temperature or cold, as various types of noodles are stored therein. For example, naengmyeon, naengguksu, naengmakguksu, naengkalguksu, noodles, etc. may be included.

This surface (M) can be cooked by being immersed for a certain time by hot water during cooking in the state stored in the inside of the cup container (3).

At the top of the cup container 3, a lid 5 is mounted to be openable and closed, and the lid 5 is formed of a material such as synthetic resin.

As shown in FIGS. 1 and 2(a), a plurality of micro holes 9 are formed in the lid 5, and the micro holes 9 may have an arc shape or a linear shape. In addition, the width W of the micro-hole 9 has a width W such that the surface M is filtered and only hot water can be discharged.

Therefore, in a state in which the lid 5 is coupled to the upper opening of the cup 3, when the hot water immersion is completed, the cup 3 is tilted at a certain angle so that the hot water flows in the direction of the lid 5.

In addition, the hot water reaching the lid 5 may be discharged to the outside through a plurality of microholes 9 formed in the lid 5. At this time, the surface (M) is not discharged to the outside because it is filtered through the fine hole (9).

In addition, the fine hole 9 may be formed in one row in the lid 5, may be formed in several rows, such as four rows. At this time, the micro-holes 9 maintain a linear shape at room temperature, but when the hot water contacts at about 95° C., the spacing between the micro-holes 9 is widened and hot water is preferably discharged.

For example, as shown in FIG. 2, when four rows of micro-holes 9 are formed, when discharging the hot water inside the cup 3 to the outside, the cup 3 is initially slightly tilted to the outermost radius. The hot water is discharged through the micro-hole Ll of, and the cup 3 is secondarily tilted more, and then the hot water is discharged through the inner micro-hole L2, and finally, the inner micro-hole ( Hot water is discharged through L3).

In addition, the innermost micro-hole L4 allows external air to be introduced and hot water to be discharged more quickly.

Of course, the plurality of micro-holes (L1, L2, L3, L4) may be divided into a micro-hole 9 through which hot water is discharged and a micro-hole 9 through which air is introduced, but is not limited thereto. The micro-hole 9 is capable of discharging hot water or introducing air.

In addition, the plurality of micro-holes (L1, L2, L3, L4) are divided into 2 zones, and each zone is drilled by 4 rows. In addition, since the length of each of the micro holes L1, L2, L3, and L4 gradually decreases from the outside to the inside, when the cup is tilted, it corresponds to the water surface formed by hot water.

By forming several rows of the micro-holes 9 in this manner, the hot water inside the cup 3 can be properly discharged. At this time, hot water can be discharged by holding the opposite part of the micro-hole 9 or holding the groove 11 and tilting the cup at a certain angle.

And, by forming a plurality of jaws 10 having a concentric circle shape on the surface of the lid 5, when hot water is discharged through the micro holes 9, the jaws 10 are held and pulled or pushed to prevent the micro holes 9 The amount of hot water discharged can be controlled by widening or narrowing the gap. At this time, since the surface of the lid is made of a thin synthetic resin material, the jaw 10 can be pulled or pushed by having elasticity.

This lid 5 can be changed to a variety of structures, an example of which is shown in Fig. 2(b), has the same structure as that of Fig. 2(a), and has three rows of microholes from the outside to the inside. There is a difference in that (L1, L2, L3) is formed, and arc-shaped microholes (L4) are formed in the reverse direction at the center.

These micro holes L1, L2, L3, and L4 allow hot water to be discharged or air to flow in, and may also function as a partition for hot water.

In addition to the above structure, the lid may have a structure as shown in FIG. That is, by forming an opening line L on the lid 5 attached to the top of the cup container, and opening the outlet 14 around the opening line L, hot water is discharged. At this time, the discharge amount of hot water is determined according to the degree of opening of the discharge port 14.

On the other hand, the stick-type freezing sauce 7 is a cup container (3) in the form of pieces of ice by cutting a certain size along a cutting line after freezing in a freezer, etc., when cooking cup noodles in a state packaged in a hexahedral or cylindrical wrapper 15. ) To control the temperature of the noodles.

If you describe this stick-type frozen sauce in detail,

Various subsidiary materials are required for cooking noodles (M) in a cold state, for example, broth, seasonings, stir-fried sesame seeds, etc. are required.

And, by putting these subsidiary materials in a hexahedral or cylindrical wrapping paper 15 and freezing, a stick-type freezing sauce 7 is made.

At this time, these subsidiary materials may be packaged in one stick-type freezing sauce 7 or may be independently packaged for each material. In addition, each frozen sauce 7 is a seasoned seasoning sauce.

In addition, the subsidiary materials are packaged in a stick-shaped wrapping paper 15 and then frozen to make a stick-shaped freezing sauce 7.

As shown in FIG. 3, the stick-type freezing source 7 forms a plurality of break lines 19 at regular intervals on the wrapping paper 15, and forms a perforation line 17 at the top.

Therefore, in the case of opening the frozen stick-shaped sauce 7, the perforation line 17 is first removed, and then the frozen sauce 7 can be cut into a predetermined size by pressing the frozen sauce 7 around the break line 19. . In this case, the broken line 19 may be implemented in various forms.

For example, as shown in FIG. 3A, a perforated line 17 may be formed in a horizontal direction above the wrapping paper 15 of the stick-shaped freezing source 7 having a hexahedral shape.

Alternatively, as shown in FIG. 3B, a perforated line 17 may be formed on the top of the wrapping paper 15 of the stick-type freezing sauce 7 and bent lines 19 may be formed at predetermined intervals below the stick-type freezing source 7.

Alternatively, as shown in FIG. 3C, a break line 19 is formed from the top of the stick-type freezing source 7 at regular intervals, but a fusion portion 21 is formed on one side of each break line 19. In addition, the perforation line 17 can be formed in the vertical direction.

Alternatively, as shown in FIG. 3D, the stick-type freezing source 7 is simply made into a hexahedral shape, but the inside is frozen in a grid shape. In this case, it is preferable that the thickness of the stick-type freezing sauce 7 is about 1 cm or less. Therefore, by opening one side in the frozen state, a plurality of ice in a grid shape can be put into the cup container. In this case, the size of the ice cubes to be input may be different by making the grids different from each other.

Alternatively, as shown in Figs. 4 (a) and (b), after injecting the broth into the stick-shaped frozen broth 7 into the rectangular wrapping paper 15, the fusion portions 21 at regular intervals by heat fusion. Can be formed.

That is, by forming a heat-sealed part 21 on the wrapping paper 15 in a vertical direction, dividing it into a plurality of sections 22a, 22b, 22c, 22d, 22e, and forming a perforated line 17 in the horizontal direction at the top. The stick is frozen in a form connected by the fusion part 21.

In this case, the distance between the fusion parts 21 may be the same length or may be different from each other.

If the spacing between the fusion parts 21 is different, the width W of each section 22a, 22b, 22c, 22d, 22e is also changed, so that the amount of broth to be packed is also different.

For example, the width (W) of the first section (22a) is 0.5 cm, the width (W) of the second section (22b) is 1 cm, the width (W) of the third section (22c) is 1.5 cm, and the fourth section (22d) The width (W) of is 1.5 cm, and the width (W) of the fifth section 22e is 2 cm.

In this way, by varying the width (W) of each section (22a, 22b, 22c, 22d, 22e), the amount of broth stored in it is also changed. The appropriate section is separated from the wrapping paper 15, and the stick of the section is put into the inside of the cup container 3 to be cooked.

For example, in the case of ingesting cup noodles at room temperature, separate the sticks in the section with the smallest width (W), cut them into ice, and put them into the cup container (3). The stick in the section with the larger width (W) is separated and inserted. In the case of ingesting the cup noodles in a very cold state, the stick in the section with the largest width (W) is separated and inserted.

Of course, it is possible not only to insert the sticks one by one, but also to insert multiple sticks at the same time.

In this way, the coolness of the noodles may be adjusted by the number of sticks to be introduced, but may be adjusted according to the thickness of the ice of the stick-type freezing sauce 7.

For example, the thickness of the lukewarm broth stick is within 1cm, the thickness of the cool broth stick is within 1 to 2cm, and the thickness of the very cool broth stick is maintained at 2 to 3cm.

Therefore, when ingesting cup naengmyeon, the degree of cold can be controlled by the number of sticks or the thickness of ice, depending on personal preference.

Further, the broken line 19 formed on the surface of the wrapping paper 15 may be displayed simply by a printing method, but it may be further improved to form a concave groove 19 from the surface as shown in FIG. 5.

In this way, when the break line 19 is formed concave, it can be cut more easily when cutting in a frozen state.

And, the stick-type freezing sauce 7 or broth has various shapes such as a hexahedron and a cylindrical shape. In the case of a cylindrical shape, it is preferable to have a diameter of about 3cm or less, and in the case of a hexahedron, it is preferable to have a length of 3cm in width and 3cm in length.

In addition, the stick-type freezing sauce 7 may be packaged integrally with the cup 3 or may be separately packaged.

Hereinafter, the process of ingesting the instant cup naengmyeon of the present invention will be described in more detail.

In the case of ingesting instant cup cold noodles (1), first, the lid (5) of the cup container (3) is opened and hot water of a certain temperature is injected into the cup (3). Then, the cup container 3 is sealed by closing the lid 5 again.

At this time, the noodles are in a room temperature or frozen state, and can be cooked by being immersed in the injected hot water for a certain period of time.

After a certain time, the inside of the hot water is discharged to the outside by tilting the cup container 3 at a certain angle while being closed to the cup container 3 without the need to open the lid 5.

At this time, the hot water is discharged through the plurality of micro holes 9 drilled in the lid 5, and the width of the micro holes 9 has a width such that the surface M is filtered and only hot water can be discharged. .

Therefore, when hot water is discharged through the lid 5, the noodles may be prevented from being discharged to the outside by being caught in the micro-holes 9.

And, in the case where 4 rows of micro holes 9 are formed, when discharging hot water by tilting the cup container 3, the cup 3 is initially slightly inclined to pass through the micro holes Ll at the outermost radius. The hot water is discharged, and the cup 3 is secondarily tilted more, and then the hot water is discharged through the inner micro-hole L2, and finally, the hot water is discharged through the inner micro-hole L3. .

In addition, the innermost micro-hole L4 allows external air to be introduced and hot water to be discharged more quickly.

In this way, after the hot water is discharged, the stick-type freezing sauce 7 is opened in a frozen state, cut into a predetermined size, and then put into the cup container 3 for cooking.

That is, the instant cold cup noodles 1 are provided with a variety of subsidiary materials in the form of sticks, such as broth, seasonings, and stir-fried sesame seeds, and when consumed, these subsidiary materials are frozen and made into a stick-type frozen sauce 7, It is cut by a certain size along the cutting line and put into the inside of the cup container 3 in the form of pieces of ice, and the temperature of the noodles is adjusted to be consumed.

In more detail, in the stick-type freezing source 7 shown in FIGS. 5A to 5B, the perforation line 17 in the horizontal direction is first removed in a frozen state.

Then, the frozen sauce or broth is cut by a predetermined size by sequentially bending around the break line 19.

The cut ice is made into pieces, and the pieces of ice are put into the cup container 3 to mix cotton.

At this time, by adjusting the number of stick-type freezing sauces 7 to be added, the coldness of the noodles can be adjusted according to personal preference. Alternatively, it may be adjusted according to the thickness of the ice of the stick-type freezing sauce 7.

For example, the thickness of the lukewarm broth stick is within 1cm, the thickness of the cool broth stick is within 1 to 2cm, and the thickness of the very cool broth stick is maintained at 2 to 3cm.

If, when the frozen broth is put into the cup container 3, as shown in Figs. 5 (a) and (b), the stick-type frozen broth is thermally fused to the wrapping paper 15 in a vertical direction, thereby (22a, 22b, 22c, 22d, 22e) are packaged in a partitioned form, and the sticks are separated from the wrapping paper 15 and are sequentially put into the cup container 3.

At this time, when the widths (W) of the sticks are also different by varying the intervals between the sections (22a, 22b, 22c, 22d, 22e), the amount of broth stored inside the wrapping paper 15 is also changed. When ingesting cold noodles, the appropriate section is separated from the wrapping paper 15 according to the individual's taste, and the stick of the section is put into the inside of the cup container 3 to be cooked.

For example, in the case of ingesting cup noodles at room temperature, separate the sticks in the section with the smallest width (W), cut them into ice, and put them into the cup container (3). The stick in the section with the larger width (W) is separated and inserted. In the case of ingesting the cup noodles in a very cold state, the stick in the section with the largest width (W) is separated and inserted.

Of course, not only inserting sticks one by one, but also inserting multiple sticks at the same time is possible.

Claims (6)

A cup container 3 in which noodles are stored and cooked;
A lid 5 mounted in the upper opening of the cup container 3 and having at least one fine hole 9 perforated therein to facilitate air input and hot water discharge; And
Including a stick-type freezing sauce 7 that solidifies the sauce or broth into a hexahedral or cylindrical wrapper 15, coagulates it into a stick-like shape when frozen, cuts it by a certain size, and puts it into the inside of the cup container 3 and mixes it with the noodles. ,
By forming a plurality of jaws 10 having a concentric circle shape on the lid 5, when hot water is discharged through the micro holes 9, by holding and pulling or pushing the jaws 10 to adjust the spacing of the micro holes 9 Instant cold noodles container that can control the amount of hot water discharged (1). The method of claim 1,
The lid 5 is perforated with a plurality of linear or curved or curved microholes 9, and the width of the microholes 9 is formed smaller than the diameter of the noodle, so that when hot water is discharged, the surface M becomes the microholes 9 Instant cold noodles container (1) that can be prevented from being discharged to the outside by being filtered. The method of claim 1,
The plurality of micro-holes 9 are sequentially drilled from the outside of the lid 5 to the inside along the radial direction, and the length decreases toward the inside, thereby determining the amount of hot water discharged according to the angle at which the cup 3 is tilted. Instant cold noodles container (1) through which air is introduced through the inner microhole (L4). delete The method of claim 1,
For stick-type frozen sauce (7) or frozen broth, a perforation line (17) and a plurality of break lines (19) are displayed on the outside of the stick-type wrapping paper (15),
A perforated line 17 is formed in the horizontal direction on the top of the wrapping paper 15 of the stick-type frozen sauce 7 or frozen broth 7, or
A perforated line 17 is formed on the upper part of the wrapping paper 15 of the stick-type frozen sauce 7 or the frozen broth 7, and a break line 19 is formed at a predetermined interval at the bottom thereof, or
The stick-type frozen sauce 7 or the frozen broth 7 forms a break line 19 at regular intervals from the top, but a fusion part 21 is formed on one side of each break line 19, or
An instant naengmyeon container (1) in which the stick-type frozen sauce 7 or the wrapping paper 15 of the frozen broth 7 is formed in a hexahedral shape, and has a plurality of lattice shapes inside. The method of claim 1,
The stick-type frozen broth is divided into a plurality of sections 22a, 22b, 22c, 22d, 22e by forming a heat-sealed portion 21 on the wrapping paper 15 in the vertical direction, and forming a perforated line in the horizontal direction at the top. A plurality of sticks are connected by the fusion unit 21,
Instant naengmyeon container (1) capable of adjusting the amount of broth to be packaged by setting the distance between the fusion parts 21 to be the same length or different from each other.

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