WO2001052669A1

WO2001052669A1 - Frozen microwavable noodles, process for producing the same and method of heat reconstitution of the same

Info

Publication number: WO2001052669A1
Application number: PCT/JP2001/000371
Authority: WO
Inventors: Hiroshi Hara
Original assignee: Yugen Kaisha Shi Shi Ai
Priority date: 2000-01-20
Filing date: 2001-01-19
Publication date: 2001-07-26
Also published as: AU2001227078A1

Abstract

An ice layer membrane (6) of a definite thickness is formed at least on the external surface of frozen noodles such as pasta (spaghetti, etc.), Chinese noodles, udon (wheat noodles) or soba (buckwheat noodles). When such noodles are heat-reconstituted by microwaving, the ice layer membrane (6) is gradually melted so as to make up for the moisture loss, thereby preventing the noodles from drying. At the same time, the excessive water formed by the melting is vaporized and thus the noodles become less sticky. Thus, the frozen noodles can be heat-reconstituted without having a rough and dry texture or suffering from uneven heating and taken deliciously just like fresh-cooked noodles.

Description

The scope of the claims

1. Frozen products in the freezer,

An ice layer film formed with a predetermined average thickness on at least the outer surface of the type by the freezer;

The ice layer film has an amount corresponding to the amount of water that is insufficient for the type compared to the case where the type is cooked at the time of heating and restoring, and the ice layer film after the ice layer film is formed. A frozen food for microwave cooking, comprising: a packaging container for wrapping the food in a substantially sealed state.

2. The frozen food for electronic range cooking according to claim 1, wherein the food is spaghetti and other kinds of pasta, ramen, udon, barley, and the like.

3. In claim 1, the amount of the ice layer film is 10% to 30% of the normal weight of the type at the time of restoration of the type, considering the amount of water to be supplementarily added. A frozen food for microwave cooking characterized by being within the range.

4. The refrigerator for microwave cooking according to claim 1, wherein the average thickness of the ice layer film is within a range of 0.1 millimeter to 2.0 millimeters. .

5. a step of boiling the frozen products in boiling water for a predetermined time;

A step of quenching the boiled fish,

Cooling the quenched water in a freezer within 5 degrees below zero degrees Celsius;

The operation of taking out the frozen food from the freezer, wetting the whole food with water by spraying, etc., and returning it to the freezer is repeated several times. A step of forming an ice layer film having a predetermined average thickness on at least the outer surface of at least the outer surface of the type III in order to compensate for the reduced water content of the type II when the type II is boiled at a regular optimum time. ,

Wrapping the ice after the ice layer film is formed in a substantially sealed state in a packaging container.

6. a step of boiling the frozen products in boiling water for a predetermined time;

A step of quenching the boiled fish,

A step of wetting the whole of the quenched water with water by spraying, etc., and keeping the water immersed in a freezer within a temperature range of 5 degrees Celsius or less below a freezer, and boiling the water at a regular optimum time. Forming an ice layer film having a predetermined average thickness on at least the outer surface of at least one of the above-mentioned types in order to compensate for a lessened water content than in the case where

A step of inverting the type after the formation of the ice layer film so that the type is turned upside down, and then wrapping the type in a substantially sealed state with a packaging container. Manufacturing method.

7. The microwave oven according to claim 5 or 6, wherein the type to be frozen is pasta such as spaghetti, ramen, udon, barley, and the like. Manufacturing method of frozen foods.

8. In Claim 5 and Claim 6, the amount of the ice layer film is from 10% of the normal weight of the type at the time of restoration of the type, in consideration of the amount of water to be supplementarily added. A method for producing frozen foods for electronic range cooking, which is within the range of 30%.

9. The microwave oven according to claim 5, wherein the average thickness of the ice layer film is within a dimension range of 0.1 to 2.0 millimeters. Manufacturing method of frozen foods.

1 5 10. The frozen foods produced by claim 5 and claim 6 are heated by an electronic range within a predetermined time, and the ice layer film is hydrated by ice and wetted and vaporized. A method for restoring the heating of frozen foods for microwave cooking, characterized in that:

11. The method for heating and restoring frozen food for microwave cooking according to claim 10, wherein the frozen food is pasta such as spaghetti, ramen, udon, barley, or the like. .

12. The method according to claim 1, wherein a flavored layer of the source corresponding to the type of the ice is frozen and frozen on the outer surface of the ice layer film of the type. Frozen food for microwave cooking.

13. The cold frozen food for microwave cooking according to claim 11, wherein the flavored layer is in a range of 40% to 60% of the weight of the whole food.

14. In claim 5 and claim 6, after forming the ice layer film of the type, a seasoning layer of a source corresponding to the type of the ice is formed on the outer surface of the ice layer film. A method for producing a frozen food for microwave cooking, comprising a step of converting and freezing.

15. The method according to claim 14, wherein the flavored layer is in the range of 40% to 60% of the total weight of the food. .

1 6 Claims of amendment

[May 29, 2001 (29.05.01) Accepted by the International Bureau: Claims at the time of filing of application 115, 12 and 13 were withdrawn; Claim ⁶ at the time of filing was amended The other claims remain unchanged. (Page 3)]

The scope of the claims

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17

Amended paper (Article 19 of the Convention) 6. (after the correction) a step of boiling the type of frozen food in boiling water for a predetermined time; and a step of draining the outer surface of the boiled food to a non-dry state.

A step of quenching the boiled fish,

A step of wetting the entirety of the quenched water with water by spraying, etc .; and keeping the water immersed water in a freezer within a temperature range of 5 ° C or less below zero degrees Celsius. Forming an ice layer film having a predetermined average thickness on at least the outer surface of at least one of the above-mentioned types to compensate for the reduced water content compared to the case of boiling;

A step of inverting the type after the formation of the ice layer film so that it is upside down, and then wrapping the type in a substantially sealed state with a packaging container. Manufacturing methods.

7. (After amendment) The refrigerator for microwave oven cooking according to claim 6, wherein the type of frozen food is pasta such as spaghetti, ramen, udon, and barley. Manufacturing methods.

8. (After correction) In claim 6, the amount of the ice layer film is from 10% to 30% of the normal weight of the type at the time of restoration in consideration of the amount of water to be supplementarily added. A method for producing a frozen food for electronic range cooking, which is characterized by being within the range described above.

9. (After correction) In claim 6, the average thickness of the ice layer film is 0.

A method for producing a frozen food for microwave cooking, wherein the size is within a range of 1 to 2.0 millimeters.

18

Amended paper (Article 19 of the Convention) 10. (After correction) The frozen food produced according to claim 6 is heated by an electronic range within a predetermined time, and the ice layer film is hydrated by water and wetted and vaporized. A method for restoring the heating of frozen foods for electronic range cooking, characterized by this.

11. The method for heating and restoring frozen foods for microwave cooking according to claim 10, wherein the frozen foods are pasta such as spaghetti, ramen, udon, and barley. .

1 2. (Deleted)

1 3. (Deleted)

14. (After correction) In claim 6, after forming the ice layer film of the type, the flavored layer of the source corresponding to the type of the type is iced on an outer surface of the ice layer film. A method for producing frozen foods for electronic range cooking, comprising a step of freezing.

15. The method according to claim 14, wherein the flavored layer is in the range of 40% to 60% of the total weight of the food. Method.

19

Amended paper (Article 19 of the Convention) Instructions based on PCT Article 19 (1) Claims 1 to 5 and Claims 12 and 13 were deleted. In Claim 6, the item "Draining so that the surface of type I is in a non-dry state" was added by amendment.

In addition, the invention of the present application provides, as described in claim 6 at the time of filing the application, that “the amount of water that has become less than that obtained by boiling the varieties in an optimum time is taken as an ice layer film having a predetermined average thickness”. Is forming.

In addition, claim 6 at the beginning of the application states that "the type after the formation of the ice layer film is inverted up and down, and the ice layer film that has increased more in the lower part is repositioned to the upper surface, so that a large amount of The water is allowed to flow down to class II, and the thawed water is effectively dipped into class II without waste.

"Draining process with non-dry surface", "To maintain the deliciousness of freshly cooked water, store a sufficient amount of water as an ice layer film and enable rational hydration." In consideration of the `` process of inverting the ice layer film, which tends to be more downward, so that it becomes the upper surface '', the technical differences from the related prior art documents examined in the international search report should be considered. Did.

Also, since the production can be boiled for a short time and sprayed only once, the shortening of the process makes it possible to mass-produce in a cost-effective manner unlike the prior art literature.

With the amendment added to claim 6, from the prior art documents attached to the international search report, there is also inventive step as well as novelty.

Claims 7 to 10 and claim 14 have been amended to be dependent on claim 6.

20 TECHNICAL FIELD The present invention relates to a frozen food for microwave cooking, a method for producing the same, and a method for heating and restoring the same.

The present invention relates to a class of frozen preserved foods such as spaghetti and other kinds of pasta, ramen, udon, and barley, a method for producing the same, and a method for heat restoration. Background art

For frozen preserved foods such as foods (retort foods), keep them cool in a freezer and boil them in hot water when eating at home, or recently use a microwave oven. Restoration is widespread.

However, freezing food is focused on withstanding long-term storage, and it is difficult to pay close attention to the quantitative relationship between food and frozen state and the state of food after thawing and heating. Was.

For this reason, when heating and restoring spaghetti and ramen by using a microwave oven, excessively thawed water is generated and sticks, and as the desiccation of the sea progresses, it becomes bulky and lumpy. Uneven heating may cause inconvenience that good texture cannot be obtained.

In order to avoid this, it is necessary to apply a special process to the class, as described in, for example, Japanese Patent Application Laid-Open No. 11-108505. However, with this method, there is a possibility that the cost will increase as the number of manufacturing steps increases.

The present invention has been made against such a background, and its purpose is to reduce cost. When the type is heated and restored by the microwave oven without raising the temperature, the ice layer film gradually melts and the type is prevented from drying, and the excess ice melt is vaporized. Frozen foods that can be eaten in a freshly cooked and delicious state, eliminating stickiness when thawing food, eliminating unevenness in heating, and eliminating heat unevenness. And heat recovery method. Disclosure of the invention

An ice layer film is formed on at least the outer surface of the type by the freezer, and the amount of this ice layer film corresponds to the amount of water (in the range of 10% to 30%) that is insufficient for the type at the time of heating and restoring. Let me. This allows the ice layer to gradually melt and replenish the necessary water content when microwaves are restored using a microwave oven, preventing drying of the ice and preventing excess ice melt from evaporating. Therefore, the 類 type stickiness is eliminated. For this reason, it is possible to eliminate the feeling of bulkiness and uneven heating at the time of restoring the type III, prevent degradation of the type III, and maintain the moist state and eat it in a delicious state after cooking.

The reason for making up for the insufficient amount of water is as follows.

In the present invention, the boiling time is shorter than in the normal case, the cooking is stopped once, the state is maintained, and cooking that has been interrupted in the microwave just before eating is resumed. Finish it in the same condition as it was boiled. At this time, an ice layer film was formed on the outer surface of water for water supply in order to make up for the equivalent water content, which was shorter than the normal case.

At this time, unlike the case of simply freezing the entire type of water, an ice layer film is formed on the outer surface on average, so that moisture is evenly distributed when heated. There is an advantage that a uniform wet state can be obtained.

In this case, since the food with the ice layer film is packaged in a substantially sealed state, the food is heated while being steamed by the trapped steam, and can be eaten in a more delicious state. it can.

In addition, when an ice layer film is provided on the outer surface of a vehicle, only two processes are required: a process of wetting the entire rapidly cooled vehicle with water by spraying and a process of rapidly cooling the water-wet vehicle in a freezer. Since an ice layer film can be formed at a low cost, the equipment cost is low, the productivity is high, and the production can be advantageously performed at a low cost.

In addition, in the process of wetting water with water by spraying, the water tends to accumulate on the lower surface of the water due to the effect of gravity, and the ice layer film becomes thicker as it reaches the lower surface of the water. It is. However, since the type on which the ice layer film has been formed is turned upside down in the reversing step and the process proceeds to the packaging step, the thicker ice layer film moves to the upper surface of the type by the reversal.

As a result, the water generated by melting of the ice layer film during heating flows from the upper surface to the lower surface of the type IV, and as a result, the moisture spreads evenly throughout the type III, and the wet state is uniform in the type III Is obtained.

In addition, it is applied to pasta, ramen, udon, oats and other types of spaghetti, etc., which are readily available at convenience store vending machines with microwave ovens (unmanned drive-in, installed at companies and schools). At fast food stores, everyone can cook easily, quickly, and evenly.

In addition, when a seasoned layer of a source corresponding to the type of ice is frozen on the outer surface of the ice layer film formed on the ice and frozen, the frozen food is restored by a microwave oven. Uniform without melting and seasoning layer It can be eaten in a tangled state.

In this case, there is no need to separately prepare a container containing the sauce, the production cost is reduced, and when eating, the time required to pour the sauce from the sauce container is eliminated and the food is finished quickly. BRIEF DESCRIPTION OF THE FIGURES

FIG. 1A is a perspective view showing frozen spaghetti in one embodiment of the present invention, and FIG. 1B is an enlarged vertical sectional view of the frozen spaghetti.

FIG. 2 is an explanatory view schematically showing a manufacturing process of the frozen spaghetti. FIG. 3 is a schematic perspective view showing a procedure for heating and restoring the frozen spaghetti as a frozen dish.

FIG. 4 is an explanatory diagram when the spraying is replaced by immersion in water in the manufacturing process of the frozen spaghetti.

FIG. 5 is a perspective view of a case where a separate frozen source is put in a container and stored.

FIG. 6 is an explanatory view schematically showing a manufacturing process of frozen spaghetti as another embodiment.

FIG. 7 is an enlarged front view for illustrating a type II reversing process.

FIG. 8 is an enlarged vertical cross-sectional view of a type in which a seasoning layer is formed as a modification of the present invention. BEST MODE FOR CARRYING OUT THE INVENTION

An embodiment of the present invention will be described with reference to the drawings. INDUSTRIAL APPLICABILITY The present invention is applied to frozen foods for cooking in a microwave oven. Examples of the frozen foods include spaghetti, which can be easily obtained from convenience stores and vending machines with microwave ovens (unmanned drive-ins, installed in companies and schools, etc.). It is classified as a kind such as evening, ramen, udon, oats, etc.

A manufacturing method when spaghetti 1 is a representative example of this type is shown based on FIGS.

[Hot water process]

In a pan, add about 30 grams (about 0.6%) of salt to about 5 liters of water and prepare boiling water. In this case, either soft or hard water can be used as the water source, but in order to restore spacious spaghetti 1, it is better to use hard water.

[Boiling process]

Add about 100 grams of spaghetti 1 (dry state) of about 1.4 millimeters in boiling water in hot pot M, and continue boiling for about 4 minutes and 50 seconds while maintaining the boiling state (standard boiling) The time is 6 minutes, but about 1 minute and 10 seconds (approximately 19.4%, specifically, it is good if it is within the range of 5% to 35%) Shorten and harden in consideration of reheating }.

[Quenching process]

Take the boiled spaghetti 1 into colander 2 and rapidly cool it with cold water (approximately 5 degrees Celsius) to completely cool the spaghetti.

[Draining process]

Place the cooled spaghetti 1 on colander 2, etc. and drain the water so that the outer surface of spaghetti 1 does not dry (non-dry state) (approximately 1 minute).

At this time, about 100 grams of spaghetti 1 increased by about 120% to about 220 grams (water content 120 milliliters (grams) = water Weight of about 50.0%).

[Refrigeration process]

After the drained spaghetti ね is bundled round and stored in a paper packaging container 4, it is frozen in the freezer R and the spaghetti 1 is cooled to a temperature within 5 degrees Celsius or less (preferably approximately 20 degrees below zero degrees Celsius). Lower.

Freezing in this case can also be performed by liquid nitrogen freezing and freezing.

[Ice layer formation process]

The frozen spaghetti 1 is once taken out of the freezer and taken out of the freezer, and is mist sprayed over the entire spaghetti 1 using a spray or the like while being stored in the paper packaging container 4 or hung on a wire. I can go. Then return the misted spaghetti 1 to the freezer. This operation is repeated a plurality of times using the belt conveyor 5 to form an ice layer film 6 having an average thickness described later on at least the outer surface of the spaghetti as shown in (mouth) of FIG.

The volume (or weight) of the ice layer film 6 is an amount corresponding to a shortage of water due to the boiling time of the spaghetti 1 being shorter than the regular time. However, in practice, a certain amount of water is supplemented to the amount of water shortage to prevent spontaneous transpiration and stickiness.

In other words, the amount of water required to be absorbed and restored by spaghetti 1 (class I) when heated, that is, the regular weight of the boiled spaghetti when boiled and cooked in a store It is set to be within the range of 10% to 30%. In this case, when the weight is converted into a thickness, the average thickness of the ice layer film 6 is about 1.0 mm (allowable range from 0.1 mm to 2.0 mm). . By the way, in the process corresponding to the above-mentioned “boiling process” in an actual restaurant, the boiling time is about 0.5% (0.1% to 2.0%) as the standard time of about 6 minutes. Treat the spaghetti with boiling water with a salt concentration of. When this spaghetti is provided to shoppers, about 100 grams of spaghetti increases by about 140% in the process corresponding to the [draining process] to about 40 grams of regular (with a water content of 140 grams). Milliliters (grams) = water content of about 58.3%).

Therefore, if 100 g of 100 g of spaghetti was boiled and drained, and 100 g of 100 g was drained, the amount of water lost and lost in the boiling process, which is shorter than normal and shorter than normal, is as follows. It is obtained from the difference between the terms (1) and (2).

(1) Water content of spaghetti at the time of regular serving: 140 milliliters (gram) (58.3%), the allowable range of water content at this time is 50% to 70% %.

(2) Water content of spaghetti in [draining process]: 120 milliliters (gram) (approximately 50.0%), and the allowable range of this water content is 40% to 60%. It is.

That is, the water deficiency is the difference between 140 milliliters and 120 milliliters, about 20 milliliters (grams) (about 8.3%, allowable Box is 5% to 15%).

Approximately 20 milliliters (g) of water shortage is equivalent to natural transpiration and 20 milliliters (g) (approximately 8.3%, allowable range is 5%) to prevent stickiness. To 15%) and 40 milliliters (grams) (approximately 16.6%, tolerance range from 10% to 30%) And

Then, when performing the operation of getting wet with water, the procedure of injecting about 13.3 milliliters of water into about 220 g of spaghetti 1 and freezing is repeated, for example, three times, and the procedure is repeated about 4 times. Approximately 260 grams of frozen spaghetti 1A with 0 milliliters (grams) of water added.

In this case, the amount of the ice layer film 6 was set so as to be within the range of 10% to 30% of the regular weight of spaghetti when normally provided after draining at a restaurant, ie, the regular weight of spaghetti. This is because the optimum thickness of the ice layer film 6 changes depending on the thickness and shape of the frozen object, and the above-mentioned percentage range is based on an empirical rule in cooking technology.

[Packaging process]

Then, an ice layer film 6 is formed on the outer surface, and the frozen spaghetti 1A stored in the packaging container 4 is wrapped in a substantially sealed state with a further elastic vinyl wrap Vi to obtain a product. .

The frozen spaghetti 1A produced in this way is purchased by restaurants and ordinary consumers through a distributor, and stored at home in a freezer or the like so that the ice layer 6 is maintained.

In order to eat and restore frozen spaghetti 1A thus preserved, the following procedure is performed as shown in Fig. 3 to restore frozen spaghetti 1A.

[Heat restoration process]

First, a frozen frozen spaghetti 1A with a packaging container 4 sealed with a vinyl wrap Vi is output at 500 W and a microwave oven 7 (microwave oven) with an oscillation frequency of 2450 MHz for about 4 minutes. Heat for 30 seconds (3 minutes 30 seconds to 5 minutes 30 seconds). As a result, the thickness is 1.4 mm A spaghetti 1 with a waist equivalent to a 6 minute ル of spaghetti can be restored.

That is, the ice layer film 6 is gradually melted by the microwave oven 7 to prevent the spaghetti 1 from drying, and the excess ice melt is vaporized, so that the spaghetti 1 is not sticky. For this reason, spaghetti 1 has a feeling of bulkiness when heated and uneven heating is prevented to prevent deterioration. The moist state is maintained, and the food can be eaten in a freshly cooked and delicious state.

In this case, particularly, since the spaghetti 1 after the formation of the ice layer film 6 is packaged in a substantially sealed state, the spaghetti 1 is heated while being steamed by the trapped steam, and is eaten in a more delicious state. can do.

In addition, at the time of heating and restoration, in a dry state, the weight of about 100 g is about 9 minutes for a spaghetti of 1.5 millimeters, and the same weight of about 1.7 millimeters for spaghetti. This spaghetti takes about 13 minutes, but using a commercial electronic range (output of 1200 W) can take only 1 to 2 minutes. This greatly reduces the time required to cook and serve spaghetti (typically Class I), significantly improving workability and serviceability. In other words, the cooking time varies depending on the weight, regardless of the size of the food, and can be produced in large quantities at factories, divided into small quantities at retail, and suitable for eating at stores, offices and homes.

In the [ice layer film formation process], the frozen spaghetti 1 was treated by spraying, but instead of spraying, the spaghetti 1 was repeatedly replaced with cold water 9 at zero or lower as shown in Fig. 4, as shown in Fig. 4. It may be soaked.

In the [Heat Restoration Step], as shown in Fig. 5, the packaging container A container 8 containing a separate frozen source may be housed in 4 and heated simultaneously with the frozen spaghetti 1A. In this way, the sauce and spaghetti are frozen at the same time, unlike the sauce soaked into the spaghetti. As a result, spaghetti can be eaten in a freshly cooked and delicious state, just like when it is offered at a store. At this time, the sauce may be housed in a sealed package instead of the container 8, and the sealed package may be placed so as to cover the upper surface of the spaghetti 1 in the packaging container 4.

6 and 7 show an embodiment of another manufacturing method of the present invention.

In this embodiment, when the ice layer film 6 is provided on the outer surface of the spaghetti 1 as a type, as shown in FIG. 6, the whole of the rapidly cooled spaghetti 1 is sprayed with water by spraying or the like. The ice layer film 6 is formed in two steps, a process and a freezing process of rapidly cooling the wetted type in a freezer. Then, when rewrapping in the packaging container 4, the frozen spaghetti 1A is turned upside down in the turning process.

In this way, the formation of the ice layer film 6 requires only two processes, the spraying process and the freezing process, and the equipment cost is low, and the productivity of the frozen spaghetti 1A is good. It can be manufactured cost-effectively.

In the water wetting step, water tends to accumulate on the lower surface of the spaghetti 1 due to the action of gravity, and the ice layer film 6 becomes thicker as it reaches the lower surface of the spaghetti 1. However, since the frozen spaghetti 1A on which the ice layer film 6 was formed is turned upside down in the inversion step and the process proceeds to the packaging step, as shown in Fig. 7, the thicker ice layer film 6 is turned into the frozen spaghetti 1A by inversion. Move to the upper part of.

For this reason, the water generated by melting of the ice layer film 6 during heating becomes spaghetti 1 The water flows from the upper surface to the lower surface of the spaghetti 1, and as a result, the water spreads evenly throughout the spaghetti 1, so that the spaghetti 1 can be uniformly wetted. FIG. 8 shows a modification of this embodiment. In this modified example, the seasoning layer 10 of the source corresponding to the type of the kind is frozen on the outer surface of the ice layer film 6.

For this reason, a seasoning layer forming step is provided after the ice layer film 6 is formed in the ice layer film forming step. In this step, a seasoning solution such as a meat sauce, a tomato sauce, a curry roux, and a sauce is applied to the outer surface of the ice layer film 6 according to the type of the type.

For this reason, spaghetti 1 coated with meat sauce, for example, is put into freezer R as a flavoring solution, and the operation of applying it out of freezer R is repeated several times (for example, 3 to 5 times). The seasoning layer 10 itself is frozen and frozen on the ice layer film 6 by the simplified manufacturing method described in (1). In this case, the weight of the seasoning layer 10 is set within a range of 40 to 60% of the weight of the frozen spaghetti 1A based on the rule of thumb in cooking technology.

Thus, when the frozen spaghetti 1A is restored in the microwave oven 7, the flavored layer 10 can be melted and eaten while being uniformly entangled with the spaghetti 1. There is no need to prepare a separate container for the sauce, which is advantageous in terms of cost and eliminates the need to apply the sauce after restoration, resulting in a quick finish. In this case, the melted seasoning layer 10 does not soak into the spaghetti 1. Because it is only entangled with the surface, spaghetti 1 can be eaten with its original taste.

[Other variations]

(a) A mist sprayed on spaghetti 1 in [ice layer film formation process] The water may contain salt water, seasonings, coloring dyes, fragrances, consomme, bouillon or various minerals from fresh water to a concentration of about 3% within an appropriate concentration range.

(b) In the [packing process], the vinyl wrap Vi wrapping the spaghetti 1 can be formed of a material that can be stretched so as to wrap steam.

(c) In the above embodiment, spaghetti 1 was applied as a representative of the class. However, spaghetti 1 is not limited to spaghetti 1, and it is not limited to spaghetti, yakisoba, udon, dried, raw, and semi-raw. Of course, it can be applied to general classes.

(d) In the boiling water process, udon, ramen, etc. may itself contain salt, so in this case, the addition of salt can be omitted.

(e) In the [quenching step], cold water is used. However, the air may be cooled rapidly by blowing cold air from a freezer onto a type. If such rapid freezing is performed, the subsequent [draining process] can be omitted.

(f) When performing the spraying operation on frozen vehicles, the number of repetitions of water injection and freezing is not limited to three, but may be any number, such as five, as long as water does not drip from the frozen vehicle. .

(g) The ice layer film 6 was formed on the outer surface of the spaghetti 1, but depending on factors such as the freezing temperature and the freezing time, the ice layer film 6 may penetrate into the inside of the spaghetti 1 to some extent. The present invention also includes that the ice layer film 6 penetrates into the spaghetti 1. Industrial applicability

According to the present invention, microwave ovens and spaghetti When heating and restoring frozen preserved foods such as seaweeds, ramen, udon, oats and barley, excessive freezing water is generated, causing stickiness and drying of the seafood. It is possible to provide a type that eliminates inconveniences such as thinning and uneven heating. To achieve this

Then, an ice layer film 6 having a predetermined thickness was formed on at least the outer surface of the freezer by using a freezer. When heating and restoring the water in a microwave oven, the ice layer film 6 is gradually melted to compensate for the insufficient amount of water, preventing the water from drying and the excess deiced water to vaporize. The kind is no longer sticky. As a result, it can be eaten in a freshly cooked and delicious state without uneven heating when heated and restored, and has great utility in the processed food industry by arousing the tastes of general consumers. It is.

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