WO2019044915A1 - フライ麺塊の製造方法 - Google Patents
フライ麺塊の製造方法 Download PDFInfo
- Publication number
- WO2019044915A1 WO2019044915A1 PCT/JP2018/031981 JP2018031981W WO2019044915A1 WO 2019044915 A1 WO2019044915 A1 WO 2019044915A1 JP 2018031981 W JP2018031981 W JP 2018031981W WO 2019044915 A1 WO2019044915 A1 WO 2019044915A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- noodle
- retainer
- noodle mass
- cup
- mass
- Prior art date
Links
- TYHXWUMONHWQDD-UHFFFAOYSA-N CNc1cc-2cc-2c1 Chemical compound CNc1cc-2cc-2c1 TYHXWUMONHWQDD-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
Definitions
- the present invention relates to a fried noodle mass in which the inversion of the fried noodle mass is suppressed also by physical impact received at the time of transportation or storage when stored in a cup.
- Cup-containing instant noodles in which fried noodle masses are stored are excellent processed foods that can be stored for a long time at room temperature, are easy to cook, and are inexpensive.
- noodle masses are enclosed in a form in which the side surfaces of the fry noodle mass are in contact with the side portions in the cup-shaped container in the cupped instant noodles.
- the lower part of the fried noodle mass is broken due to an unexpected physical impact from the outside of the container received at the time of distribution etc., the noodle mass moves inside the container, and the noodle mass is It has been reported that the so-called inversion occurs when tilting or top and bottom are reversed.
- WO 2015/053350 The prior art is an excellent method that can prevent the inversion of noodle masses in a cup due to external impact. On the other hand, in addition to the method according to the prior art, it is assumed that other techniques relating to prevention of inversion of noodle masses in a cup-shaped container can also be considered.
- the present inventors aimed to develop a new technology capable of suppressing the inversion of fried noodle masses even when physical impact stronger than expected can be applied during distribution of instant noodles.
- the “volume” of the noodle mass involved in the inversion of the noodle mass is affected by the sizes of the upper and lower surfaces and height of the noodle mass, and even if the inside of the noodle mass is in a void state, the noodles If the shape of the outer shape (upper surface, lower surface, height) of the mass is determined, and if it can be ensured that the volume (hereinafter referred to as “apparent volume”) by the shape can be increased, then inversion of the noodle mass is suppressed. Is expected. As a result of various examinations of this point, the present inventors examined a method of providing a convex portion on the retainer and providing a concave void on the bottom surface of the noodle mass.
- the noodle band filled at the periphery of the convex portion of the bottom surface rises during frying, so that the concave void shape can not be secured.
- the height of the noodle mass after frying was reduced, and the apparent volume was not large, and it was difficult to prevent the inversion.
- the first invention of the present application is "We store the noodle strings after ⁇ -conversion into the retainer with a convex part at the center of the bottom, and immerse the lower part of the formwork after storing the noodle strings in fry oil to lower the noodle strings A method for producing a fried noodle mass, wherein the entire retainer is immersed in frying oil after frying treatment for a predetermined time, and frying treatment is performed.
- the present invention can be suitably used as a method for producing fried noodle masses sealed in a cup-shaped container, as production of fried noodle masses for cup-ready instant noodles sealed in a cup-shaped container. That is, the second invention of the present application is "The method for producing a fried noodle mass according to claim 1, wherein the fried noodle mass is a fried noodle mass for cupped instant noodles sealed in a cup-shaped container.”
- the third invention of the present application is "The manufacturing method of the fried noodle mass according to claim 1 or 2, including the step of stirring the noodle band group after storing the noodle band group after the above-mentioned gelatinization into the retainer.” Furthermore, in the present invention, as a method of stirring, it can be performed by supplying an air flow to the noodle band group. That is, the fourth invention of the present application is The method for producing a fried noodle mass according to claim 3, wherein "the stirring is performed by supplying an air flow to the noodle band group.”
- the fried noodle mass obtained by the manufacturing method of this invention in a cup-shaped container, it can be set as instant noodles with a cup which can suppress inversion.
- A A circular opening type
- b A rectangular opening type
- c A wide opening type of a bowl type. It is front sectional drawing of the example of a cup-shaped container.
- A Vertical cup
- B A bowl shaped cup.
- A It is a cross-sectional schematic diagram of the fried noodle mass obtained by the manufacturing method of this invention.
- B It is a cross-sectional schematic diagram of the state in which the said fried noodle mass was accommodated in the cup-shaped container.
- A It is a perspective view of the example of a retainer.
- B It is a perspective view of the example of a lid.
- FIG. 7 is a cross-sectional view of a retainer according to another embodiment of the present invention. It is a schematic diagram which shows the fry process in the case of immersing the whole retainer in frying oil, and frying, after immersing the lower part of a retainer in frying oil. A schematic diagram showing the height of noodle masses A schematic diagram showing the apparent volume of the noodle mass It is a cross-sectional schematic diagram of the fried noodle mass in a cup-shaped container. It is sectional drawing which showed the actual shape of the fried noodle mass.
- FIG. 5 is a cross-sectional view of a retainer used in Example 1.
- FIG. 7 is a cross-sectional view of a retainer used in Comparative Example 1.
- FIG. It is a perspective view of the fried noodle mass of Example 1 and Comparative Example 1.
- the cup-shaped container 1 used in the present invention includes various forms.
- the opening is mainly circular as shown in FIG. 1 (a), but is not limited to this, and may be a square or a pentagon in FIG. 1 (b).
- FIG. 1 (c) it is a matter of course that not only a relatively small vertical cup of the opening, but also a container with a large size of the opening as shown in FIG. 1 (c) may be used.
- cup-shaped container having a substantially tapered shape in which the body is spread toward the opening of the container.
- the taper angle in this case is not particularly limited, but is about 3 ° to 15 °.
- the cup-shaped container 1 in this invention can be suitably utilized for a container of a longitudinal type, it is not limited to this.
- the material of the cup is not particularly limited. Various materials such as paper, polypropylene and polyethylene terephthalate can be used. However, in terms of the effect of the present invention, it is particularly preferable to use a polypropylene cup.
- the fried noodle mass 2 referred to in the present invention is an instant noodle mass produced through a frying process described later.
- the fried noodle mass 2 can be prepared by a conventional method. Specifically, after adding auxiliary materials and kneading water to flour and other raw material powders and kneading them, they are rolled and cut to make noodle strands or extruded to make noodle strands, and then the noodle strands are steamed or boiled to gelatinize it. After the treatment, if necessary, the mixture is put into the retainer 5 and subjected to frying and drying to complete the fry noodle mass. Of course, not only normal steam but also superheated steam may be used in steaming.
- the fried noodle mass 2 of this invention it is preferable to set it as the shape similar to the shape of the opening part (body part) of the above-mentioned cup-shaped container 1. As shown in FIG. That is, if the opening (body) is circular, it is preferable that the body of the noodle mass 2 is circular, and if the opening is polygonal, the shape of the polygon is such. By so doing, it is possible to bring the noodle masses 2 into contact with at least a part of the body portion of the cup-shaped container 1 and to suppress the swinging of the fried noodle masses in the cup-shaped containers.
- the fried noodle mass 2 is also made into a noodle mass 2 having a tapered shape which is the same or slightly larger than the taper angle of the container.
- the side surface of the noodle block and the inner side surface of the cup-shaped container are held in contact with each other at a position near the middle of the container 1 (FIGS. 3A and 3B).
- ingredients 3 and soup 4 may be placed on the noodle mass 2 (FIG. 3 (b)).
- FIG. 3 (b) shows the case where the powdery soup 4 is placed, but the present invention is not limited to these embodiments, and a liquid or powder soup separately enclosed in a pouch is attached. May be
- the drying ingredients 3 and the powder soup 4 and the like added to the upper portion of the noodle mass fall into the space below the noodle mass, and the ingredients are buried under the noodle even after restoration.
- the look of the day gets worse.
- the drying ingredient 3 is disposed on the surface of the noodle block 2 Since it is expected that ingredients can be eaten in a state where ingredients and the like are placed on the surface of the noodle mass 2 after returning, it is preferable to avoid the inclination and upset of the noodle mass if possible.
- the above-mentioned "inversion" can be suppressed by using the fried noodle mass in the manufacturing method according to the present invention.
- reversal in the present invention refers not only to the state in which the upper surface and the lower surface of the fried noodle mass 2 are inverted in the cup but also to an inclination of about 20 ° or more with respect to the horizontal surface in the cup. Including the case of having. The cases of having these slopes are also included in the inversion of the present invention.
- the noodle strings after gelatinization are fried. Specifically, after adding an auxiliary material and kneading water to the raw material powder such as wheat flour and kneading, it is rolled and cut out to prepare a noodle band.
- the noodles are gelatinized by a method such as steaming or boiling. In addition, you may use superheated steam and other various methods for gelatinization.
- the retainer 5 in the present invention refers to a metal mold for frying of a group of noodle strings. That is, the retainer 5 is charged with the gelatinized noodle string group, and is immersed in frying oil to perform frying processing.
- the retainer 5 is usually of the type in which the retainer 5 (cup-like form for frying process) is continuously attached in a continuous state (Fig. 4 (a)).
- the retainer refers to any of the individual cup-like molds and the state of connection.
- the retainer 5 is provided with a large number of holes, and has liquid permeability.
- the hole may be provided only on the bottom or on the side surface.
- it is common to cover the lid 6 at the upper part and frying in a state where the opening is closed, but the lid 6 also has a hole for liquid permeability. Is required (Fig. 4 (b)).
- the retainer 5 having a convex portion at the bottom used in the present invention is a cup-like mold having a substantially tapered shape as shown in FIGS. 5 and 6, and the convex portion 8 is formed by making the bottom of the retainer 5 convex.
- the shape of the convex portion may be spherical as shown in FIG. 5 as well as various shapes such as elliptical, conical (FIG. 7), polygonal pyramid, truncated cone, or polygonal truncated pyramid, as shown in FIG.
- the diameter of the upper surface is about 40 mm to about 150 mm
- the shape of the lower surface is about 30 mm to about 140 mm
- the height is about 15 mm to about 100 mm.
- the groove around the convex portion has a width of 3 mm or more, preferably 5 mm or more. If it is less than 3 mm, the shape of the concave bottom portion is difficult to form, and if the thickness of the bottom portion is thin, it is likely to be broken, which may cause inversion.
- the distance from the top of the convex portion to the upper surface is 4 mm or more, preferably 7 mm or more. If it is less than 4 mm, the noodle strings in the vicinity of the central part become sparse, and when the tool and the soup are placed in the central part, they may fall.
- noodle band group after the gelatinization is introduced into the retainer 5 having the above-mentioned convex portion 8.
- a group of noodles after cutting is introduced. It is usually done by continuous mechanical operation. In the present invention, it is possible to proceed to the frying process continuously in a state in which the group of noodles is put into the retainer 5 having the convex portion 8, but the step of stirring the group of noodles after being put into the retainer 5 Is preferably added.
- the noodle band group be properly filled also in the vicinity of the band-shaped portion around the convex portion.
- a method for filling the noodle band group in the band-shaped portion a method of stirring the noodle band group after storing the noodle band group in the retainer 5 is effective.
- the method of stirring the noodle band group accommodated in the retainer 5 with a stirring bar is mentioned.
- a method is also possible in which a stream of air is supplied to the group of noodle bands to stir the group of noodle bands. For example, there is a method of supplying an air flow from the upper side.
- the frying step is a step of oil heat drying by passing the pregelatinized noodle strands in an oil at about 120 ° C. to about 170 ° C. for about 1 to 3 minutes.
- the retainer 5 (mold form) for accommodating the noodle strings after gelatinization and frying as shown to Fig.4 (a) is used.
- Various types of retainers can be used.
- the retainer 5 often has a plurality of retainers (cup form frames) for storing the noodle strings, which are continuously arranged and integrated.
- a porous (liquid-permeable) lid in which a plurality of lids are continuously disposed and integrated corresponding to the opening of each cup form of the retainer 5. 6 is often used.
- the gelatinized noodle band group is accommodated in the retainer 5, the lid 6 is placed on the upper part of the retainer 5, and is immersed in the fry oil 7 to perform frying processing.
- the retainer 5 it is preferable to store the noodle strings after gelatinization for 5 to 8 minutes or more of the volume of the retainer 5.
- the amount of the stored noodle strings is large, when immersing the whole retainer 5 mentioned later in frying oil, it becomes easy to make the upper surface of the fry noodle mass 2 flat.
- the lower portion of the retainer 5 (mold frame) after storing the noodle band group is immersed in the frying oil 7.
- the flexible noodle band group is accommodated in the retainer 5, and first, the shape retention property of the lower end portion of the concave portion 9 at the bottom of the fried noodle mass 2 is secured.
- the lower end portion of the fried noodle mass 2 having the shape-retaining property may also rise after being fry-processed, as long as the shape-retaining property of the concave portion 9 formed on the bottom surface of the noodle mass is secured.
- the lines may move in any way.
- Immersion of the lower portion of the retainer 5 in the frying oil 7 is not particularly limited, but preferably about 10% to 80% of the height of the retainer 5. More preferably, it is about 30 to 70%. Specifically, in the case of a retainer 5 having a depth of about 45 to 65 mm, it is preferably about 10 to 40 mm.
- the frying time (lower part frying) varies depending on the frying temperature of the frying oil 7 and the like, but if the frying temperature is 140 ° C. to 180 ° C., it is approximately 5 seconds to 60 seconds. In particular, about 5 seconds to 40 seconds are preferable. More preferably, it is about 10 seconds to 30 seconds.
- the above process may be a method of gradually immersing in frying oil 7 in a plurality of steps.
- the retainer 5 containing a group of noodles and covered with a lid is deeply immersed in the frying oil 7 in steps of 5 to 15 mm every predetermined time (about 5 to 20 seconds), and then the entire retainer 5 is A method of immersing in frying oil 7 and frying for a predetermined time is also possible.
- the retainer 5 may be gradually immersed deeply in the frying oil 7 to secure the shape retention property of the lower end portion of the fry noodle mass 2 after frying.
- the entire retainer 5 is immersed in the fried oil 7.
- the frying of the whole noodle mass can be completed by various other methods. After securing the shape-retaining property of the concave portion 9 at the bottom of the fried noodle mass 2, various processes can be adopted.
- the entire retainer 5 is immersed in the frying oil 7 and frying (whole frying).
- the total frying time of (lower part frying + whole frying) differs somewhat depending on the above-mentioned lower part frying time and frying oil frying temperature etc., if frying temperature is 140 ° C. to 180 ° C., it takes approximately 30 seconds to 240 seconds is there. In particular, about 50 seconds to about 180 seconds are preferable. More preferably, it is about 70 seconds to 160 seconds.
- the case where the upper end part of the fried noodle mass 2 was formed flatly by the cover part 6 in the above-mentioned case was shown, of course, it is not necessarily limited to this form.
- the noodle mass obtained by the manufacturing method of the present invention is a retainer 5 having a convex portion 8 as shown in (1) even if the amount of noodle band group is actually the same.
- the void portion (concave portion 9) inside the fried noodle mass 2 the height of the obtained fried noodle mass 2 can be increased. Also, this makes it possible to increase the volume (hereinafter referred to as “apparent volume”) of the noodle mass including the concave void portion (concave portion) 9 formed in the bottom of the noodle mass 2 (FIG. 10) ).
- the volume of the part can be reduced by providing the recessed part 9 inside, the noodle string density of the fried noodle mass 2 obtained can be enlarged.
- the “volume” of the noodle mass involved in the inversion of the fried noodle mass 2 in the cup-shaped container 1 is affected by the sizes of the upper and lower surfaces and the height of the noodle mass. If the shape of the outer shape (upper surface, lower surface, height) of the noodle mass 2 is determined and the volume (“apparent volume”) due to the shape can be ensured even if Even when the same amount of noodle strings is used, as shown in FIG. 11 below, the inversion of the fried noodle masses 2 in the cup-shaped container 1 hardly occurs.
- the actual shape of the fried noodle mass 2 in the cup-shaped container 1 is shown in FIG. 12 (1) in the case of the noodle mass 2 obtained by the manufacturing method of the present invention using the retainer 5 having the convex portion 8.
- the oblique side length (L1) of the noodle mass 2 can be generally maintained.
- the oblique side length (L2) of the noodle mass 2 is often shortened as shown in FIG. For this reason, in the case of a normal noodle mass, the phenomenon that it becomes easy to reverse is seen.
- the present invention can prevent the occurrence of such inversion due to the breakage of the noodle mass 2 as well, so that the inversion prevention effect can be further exhibited.
- d is about 10 to 35 mm
- h is about 25 to 60 mm
- r1 is about 30 to 60 mm
- r2 is about 20 to 50 mm
- w is about 3 to 5 mm.
- the inner surface shape of the concave portion 9 is not particularly limited, and it is possible to use an elliptical shape, a spherical shape, a conical shape or the like. Thus, various shapes are possible. However, in terms of increasing the volume of the concave portion, it is preferable to use an elliptical or spherical concave portion 9. In the present invention, although depending on the amount of the noodle band group, as the volume V2 of the concave portion 9 is larger as shown in FIG.
- the apparent volume V1 is preferably increased, but the volume of V2 is too large
- V2 / V1 0.05 to 0.30 is preferable for the volume V2 of the concave portion with respect to the apparent volume V1 because the strength of the noodle mass may be lowered.
- the apparent volume V1 and the concave volume V2 described above can be calculated by measuring the length of the obtained noodle mass with a caliper or a ruler, detecting the contour of the noodle mass with an image analyzer, etc. It is.
- the fried noodle mass 2 after frying is taken out from the retainer 5.
- the retainer 5 may be inverted to separate the noodle masses from the retainer 5 or shock may be applied at the time of inversion to promote separation from the retainer 5 Good. These can use a well-known method.
- the fried noodle mass 2 separated from the retainer 5 is housed in the cup-shaped container 1.
- the hollow holding type in which the noodle mass 2 is held on the body portion of the cup-shaped container 1.
- the drying ingredient 3, the powder soup 4, the powder or liquid soup in a separate bag, or the ingredient pack are stored, and the upper part is sealed by a lid such as aluminum by heat sealing or the like.
- Entered instant noodles are completed. Needless to say, cupped instant noodles after completion may be packaged with a shrink film such as polypropylene or polyethylene as appropriate.
- Example 1 (in the case of the manufacturing method of the present invention) As the retainer 5, four rectangular cup-shaped metal molds are arranged in a row continuously in a row (quadruple), and the adjacent parts of the cup metal mold are welded to form a cage. I prepared five.
- the inner diameter of the opening of the cup form of the retainer 5 is 89 mm
- the inner diameter of the bottom is 75.5 mm
- the depth is 38.3 mm
- a large number of pores are provided in the bottom.
- the convex portion 8 provided at the bottom has a round shape with an outer diameter of 50 mm and R 25 mm, and the height from the bottom of the convex portion 8 is 25 mm (see FIG. 15). That is, the hemispherical convex part 8 was provided (FIG. 15).
- the used pregelatinized noodle strands were prepared as follows. 10 parts by weight of wheat flour and 1 part by weight of starch were mixed, and 340 ml of water in which salt, water and the like were dissolved was added to 1 kg of the powder, and kneaded, combined and rolled. The obtained noodle band was cut out using a No. 18 cutting blade, steamed for about 2 minutes, and cut, and then 60 g of a gelatinized noodle wire to which a flavoring solution containing sodium chloride was added was prepared. After storing the noodle strings 60 g after the said gelatinization in the retainer main body of the said FIG.
- the retainer 5 with the lid 6 is immersed in the frying oil of the fryer at a temperature of 150 ° C. so that the lower part of the retainer 5 to be immersed in the frying oil is about 20 mm from the bottom surface of the retainer 5. Hold (fly at the bottom). Thereafter, the entire retainer 5 is immersed in the frying oil so that the lid 6 covered with the retainer 5 is immersed in the frying oil, and the frying process is performed by holding for about 1 minute and 40 seconds to adjust the fried noodle mass 2 did.
- the prepared fried noodle mass 2 is housed in a paper cup-shaped container 1 with an inner diameter of 94.8 mm at the opening, an inner diameter of 74 mm at the bottom, and a height of 75.5 mm, and the upper part is a lid including paper and aluminum layer Heat sealed and sealed to prepare cupped instant noodles.
- the weight of the fried noodle mass 2 was approximately 38 g.
- Example 1 With regard to the retainer 5 used in Example 1, the retainer 5 of FIG.
- the inner diameter of the opening of the cup form of the retainer 5 is 89 mm, the inner diameter of the bottom is 75.5 mm, the depth is 38.3 mm, and a large number of pores are provided in the bottom (FIG. 16).
- a metal lid 6 was placed on the top.
- the whole of the covered retainer 5 was immediately immersed in frying oil and immersed for about 2 minutes and 10 seconds to fry to prepare fried noodle mass 2.
- the weight of the fried noodle mass 2 was approximately 38 g.
- ⁇ No inclination of the noodles ⁇ 100 points ⁇ : The noodles are inclined within the cup (more than 20 ° with respect to the horizontal plane) ⁇ 50 points ⁇ : Large inclination of the noodles is more than about horizontal orientation (50 degrees with the horizontal plane Above: ⁇ The number of corresponding points is shown in Table 1 below.
- Example 1 As shown in Table 1, according to the manufacturing method of the present invention, the inversion of the noodle masses was significantly suppressed in the case of Example 1 as compared with Comparative Example 1. Further, although not shown in Table 1, even in the case of using the retainer 5 having the convex portion 8, the retainer 5 is immediately contained in the fry oil similarly to the comparative example without frying the lower portion at the time of frying. About the noodle mass obtained by the frying method to which it dips in, the inversion substantially the same as the case of a comparative example was seen. Table 1 and the above results show that the fried noodle masses 2 obtained by the production method of the present invention are useful for avoiding inversion. In addition, the photograph of the noodle lump obtained by the manufacturing method of Example 1 and Comparative Example 1 is shown in FIG.
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
Description
このカップ入り即席麺において、稀ではあるが、流通時などに受ける容器外部からの想定外の物理的衝撃により、フライ麺塊の下部が破損し、容器内部で麺塊が移動し、麺塊が傾いたり、上面と底面がひっくり返る、いわゆる反転が起こる場合が報告されている。
フライ麺塊が反転してしまうと、フライ麺塊上部に添加された乾燥具材などが麺塊下部の空間へ落ち込み、復元後も具材が麺の下へ埋もれるため、喫食時の見栄えが悪くなり、商品価値を低下させるものとなる。本件技術に関連する先行技術として、以下の先行技術が開示されている。
本発明者らは、この点を種々の検討した結果、リテーナに凸状部を設けて、麺塊の底面に凹状の空隙部を設ける方法を検討した。一方、通常のリテーナの全部を直ちに浸漬するフライ方法では、底面部の凸状部周縁に充填された麺線がフライ中に上昇してしまい、凹状の空隙部形状を確保することができず、フライ後の麺塊高さは小さくなり、見かけ上体積が大きくなく反転を防止することは困難であった。
“α化後の麺線群を、底面中央部に凸状部を設けたリテーナに収納し、麺線群収納後の型枠の下方部分をフライオイルに浸漬して麺線群の下方部分を所定時間フライ処理した後に、前記リテーナの全体をフライオイルに浸漬してフライ処理するフライ麺塊の製造方法。”、である。
すなわち、本願第二の発明は、
“前記フライ麺塊が、カップ状容器に封入されるカップ入り即席麺用のフライ麺塊である請求項1に記載のフライ麺塊の製造方法。”、である。
次に、本発明においては、上述のリテーナに対して当該凸状部の周縁部へ麺線群を正しく充填するためリテーナに収納後に麺線群を撹拌する工程を含むことが好ましい。
“前記α化後の麺線群のリテーナへの収納後において、麺線群を撹拌する工程を含む請求項1又は2に記載のフライ麺塊の製造方法。”、である。
さらに、本発明においては、撹拌の方法として、麺線群に対する気流の供給によって行うことが可能である。
すなわち、本願第四の発明は、
“前記撹拌が麺線群に対する気流の供給によって行われる請求項3に記載のフライ麺塊の製造方法。”、である。
2 フライ麺塊
3 乾燥具材
4 粉末スープ
5 リテーナ(型枠)
6 蓋
7 フライオイル
8 リテーナの凸状部
9 フライ麺塊の凹状部
h1 本発明の製法でのフライ麺塊の高さ
h2 通常製法でのフライ麺塊の高さ
h フライ麺塊の高さ
d フライ麺塊の凹状部(空隙部)の高さ
r1 フライ麺塊の上部半径
r2 フライ麺塊の底部半径
w フライ麺塊の底部帯状部の幅
V1 凹状部を有する麺塊の見かけ上体積
V2 凹状部を有する麺塊の凹状部体積
本発明に使用するカップ状容器1とは、種々の形態を含む。開口部については図1(a)に示すように円形が主であるが、これに限定されるものではなく、図1(b)の四角形や五角形であってもよい。また、開口部の比較的小さな縦型カップのみならず、図1(c)に示すような開口部の大きなどんぶり形の容器であってもよいことはもちろんである。
本発明におけるカップ状容器1は縦長のタイプの容器に好適に利用することができるが、これに限定されるものではない。
尚、カップの材質は特に限定されるものではない。紙、ポリプロピレン、ポリエチレンテレフタレート等の種々の素材を用いることができる。但し、本発明の効果の点においてはポリプロピレン製のカップを使用すると特に好適である。
本発明にいうフライ麺塊2とは、後述するフライ工程を経て製造される即席麺塊である。フライ麺塊2は常法によって調製することができる。具体的には、小麦粉等原料粉に、副原料、練り水を加えて混練した後、圧延・切出して麺線とするか、押出して麺線とした後、麺線を蒸煮又は茹でてα化処理し、必要に応じて着味した後、これをリテーナ5に入れてフライ処理を行って乾燥処理し、フライ麺塊を完成させる。尚、蒸煮においては通常蒸気だけでなく、過熱蒸気を利用してもよいことは勿論である。
本発明のフライ麺塊2は種々の形状が可能であるが、上述のカップ状容器1の開口部(胴部)の形状と同様の形状とすることが好ましい。すなわち、開口部(胴部)が円形であれば、麺塊2の胴部が円形であり、開口部が多角形であれば当該多角形の形状とすることが好ましい。このようにすることで麺塊2とカップ状容器1の少なくとも一部の胴部を当接させ、カップ状容器内でのフライ麺塊の揺動を抑制することができる。
カップ状容器1内にフライ麺塊2を収納したカップ入り即席麺の場合、輸送等の場合に種々の衝撃が加わる場合がある。すなわち、輸送等における落下や衝撃又は店頭における処理時における落下等の場合である。
このような場合においては、このような流通時などに受ける容器外部からの想定外の物
理的衝撃により、フライ麺塊2の下部が破損し、容器内部で麺塊2が移動し、麺塊が傾いたり、上面と下面がひっくり返る、いわゆる反転が起こる場合がある。すなわち、麺塊が反転してしまうと、麺塊上部に添加された乾燥具材3や粉末スープ4などが麺塊下部の空間へ落ち込み、復元後も具材が麺の下へ埋もれるため、喫食時の見栄えが悪くなる。特に、当該カップ状容器1の中間位置で該麺塊側面と該カップ状容器内側面が当接して保持されるような構成の場合、麺塊2の表面に乾燥具材3を配置して湯戻し後も麺塊2の表面に具材等が載置された状態で喫食できることが予定されているため、麺塊の傾きやひっくり返りは可能であれば、避けることが好ましい。本発明による製造方法におけるフライ麺塊を用いることで上述の"反転"を抑制できる。
本発明においてはα化後の麺線群をフライ処理する。具体的には、小麦粉等原料粉に、副原料、練り水を加えて混練した後、圧延・切出して麺線を調製する。当該麺線を蒸煮又は茹でる等の方法によりα化処理する。尚、α化には過熱蒸気やその他の種々の方法を用いてもよい。
本発明にいうリテーナ5とは、麺線群のフライ処理のための金属製の型枠をいう。すなわち、α化処理した麺線群を当該リテーナ5投入して、フライオイル中に浸漬してフライ処理を行う。
尚、当該リテーナ5は通常、当該リテーナ5(フライ処理のためのカップ状型枠)が連続して装着された連帯の状態のタイプが利用されることが多い(図4(a))。尚、本発明におけるリテーナとは、個々のカップ状型枠及び連帯の状態のいずれも示すものとする。
本発明に利用する底部に凸状部を設けたリテーナ5とは、図5、6に示すような略テーパ―形状のカップ状型枠をいい、当該リテーナ5の底部を凸状に隆起部8を設けたタイプをいう。
当該凸状部の形状としては断面が図5に示すように球状の他、楕円状、円錐(図7)、多角錐、円錐台、あるいは多角錐台などの様々な形状が可能である。但し、当該部の容積を向上させる観点から、球状や楕円状が好ましい。
次に、当該リテーナのサイズについては図5に示すように、概ね上面の直径40mm~150mm、下面の形状が直径30mm~140mm、高さが15mm~100mm程度である。
上記の凸状部8を有するリテーナ5にα化後の麺線群を投入する。通常、カット後の一纏りの麺線群を投入する。連続的な機械的操作によって行われるのが通常である。
本発明においては、凸状部8を有するリテーナ5への麺線群の投入した状態で続けて、フライ工程に移行することができるが、リテーナ5への投入後において麺線群を撹拌するステップを加えることが好ましい。
麺線群を帯状部分に充填させるための方法としては、麺線群をリテーナ5に収納した後において麺線群を撹拌する方法が有効である。
フライの工程は、α化された麺線を120℃~170℃程度の油中を1~3分間程度通過させることにより、油熱乾燥させる工程である。
そして、当該フライの工程においては、α化後の麺線を収納し、図4(a)に示すようにフライするためのリテーナ5(型枠)が用いられる。当該リテーナについては様々なタイプを用いることができる。一般には、当該リテーナ5は麺線を収納する複数の各リテーナ(カップ型枠)が連続して配置され一体となる場合が多い。また、図4(b)に示すように当該リテーナ5のそれぞれのカップ型枠の開口部に対応し、複数の蓋部が連続して配置され一体となった多孔性(通液性)の蓋6が用いられる場合が多い。
本発明においては、麺線群収納後のリテーナ5(型枠)の下方部分をフライオイル7に浸漬する。これによって、麺線群の下方部分を所定時間フライすることによってフライ麺塊2の下端部の帯状部分付近の麺線の形状を確保することができる。
本発明においては、柔軟性のある麺線群をリテーナ5に収納し、まずフライ麺塊2の底部の凹状部9の下端部の保形性を確保する。本工程を経ないと、フライオイル中に浸漬したフライ時にリテーナ5の凸状部8周辺に収納された麺線群がフライオイル中で容易に上昇してしまい、フライ麺塊の凹状部9の形状を確保することができず、見かけ上の体積を増加させることが困難となる。
具体的には、図8に示すようなリテーナ5の下方部分のフライオイルへの浸漬によるフライ処理方法がある。すなわち、麺線群を収納したリテーナ5にα化後の麺線群を収納した状態で上部に蓋をしてフライオイル中に浸漬する。ここで、本発明ではリテーナ5の下方部分のみをまず、フライオイル7に浸漬する。そして、一定時間経過後に全体をフライオイル7中に浸漬する。
尚、すでにフライ処理されて保形性を有するフライ麺塊2の下端部も浮上する場合もあるが、麺塊の底面に形成された凹状部9の保形性が確保されている限り、麺線群がどのような動きをしてもよい。
フライオイル7へのリテーナ5下方部分の浸漬は特に限定されないが、リテーナ5の高さの10%~80%程度であれば好ましい。さらに好ましくは、30~70%程度である。具体的には、深さが45~65mm程度のリテーナ5であれば、概ね10~40mm程度であることが好ましい。
このようにリテーナ5の下方部をフライオイル7に浸漬した状態で所定時間の保持することによりフライ麺塊の下端部の保形性が確保される。尚、上記の工程は、複数回のステップで徐々にフライオイル7中に浸漬する方法でもよい。例えば、麺線群を収納し蓋を施したリテーナ5を所定時間(5~20秒程度)ごとに5~15mm段階的にフライオイル7中に深く浸漬して行き、その後、リテーナ5の全体をフライオイル7中に浸漬し、所定時間フライする方法も可能である。
(下方部フライ+全体フライ)の総フライ時間は上述の下方部のフライ時間及びフライオイルのフライ温度等によって多少異なるが、フライ温度が140℃~180℃であれば概ね30秒~240秒である。特に、50秒~180秒程度が好ましい。さらに好ましくは、70秒~160秒程度である。
尚、上述の場合、蓋部6によってフライ麺塊2の上端部を平坦に形成する場合を示したが、必ずしも本形態に限定されないことは勿論である。
本発明の製造方法によって得られる麺塊は、図9に示すように、実際には同一の麺線群の量であっても、(1)に示すように凸状部8を有するリテーナ5を用いてフライ麺塊2の内部に空隙部(凹状部9)を設けることで、得られるフライ麺塊2の高さを大きくすることができる。また、これによって麺塊2の底部に形成された凹状の空隙部(凹状部)9も含めた麺塊の体積(以下、“見かけ上の体積”とする)を大きくすることができる(図10)。さらに、内部に当該凹状部9を設けることによって、その分の体積を減らすことができるので、得られるフライ麺塊2の麺線密度を大きくすることができる。
一方、通常リテーナ5による麺塊の場合、下端部が破損し易く、図12(2)に示すように麺塊2の斜辺長さ(L2)が短くなる場合も多い。このため、通常麺塊の場合、反転し易くなるという現象が見られる。
本発明はこのような、麺塊2の破損による反転の発生の点においてもこれを防ぐことができるため、一層反転防止効果を奏することができる。
本発明において得られるフライ麺塊2の形状として、好ましい形態は以下の範囲である。すなわち、図13に示すように、底部に凹状の空隙部を設けた麺塊において、高さをh、凹状部(空隙部)9の高さをd、麺塊上部の半径をr1、麺塊底部の半径をr2、底部周縁部の帯状部の幅をwとすると、d/h=0.35~0.75が好ましい。さらに、好ましくは0.40~0.70の範囲である。また、w/r2=0.06~0.60が好ましい。さらに、好ましくは0.10~0.35の範囲である。また、概ねdは10~35mm、hは25~60mm、r1は30~60mm、r2は20~50mm、wは3~5mm程度であることが好ましい。
また、本発明においては、麺線群の量にもよるが、図14に示すように凹状部9の体積V2が大きい程、見かけ体積V1が増加するために好ましいが、V2の体積が大きすぎると、麺塊の強度が下がる恐れがあるため、具体的には、見かけ体積V1に対して、凹状部の体積V2について、V2/V1=0.05~0.30が好ましい。さらに、好ましくは0.08~0.18である。尚、上述の見かけ体積V1及び凹状部体積V2は、得られる麺塊についてノギスや定規等によって長さを測定したり、画像解析装置によって麺塊の輪郭を検出する等から計算で算出できることは勿論である。
上述の製造方法により製造されたフライ麺塊2については蓋6をはずした後、リテーナ5よりフライ後のフライ麺塊2を取り出す。取り出し方法としては、種々の方法がありうるが連続のラインであればリテーナ5を反転させてリテーナ5から麺塊を分離したり、反転時に衝撃を与えてリテーナ5からの分離を促進させてもよい。これらは公知の方法を用いることができる。
その後、必要に応じて、乾燥具材3、粉末スープ4、別袋の粉末又は液体スープや具材パックを収納し、上部をヒートシール等によってアルミ等の蓋部をしてシールすることによりカップ入り即席麺が完成する。完成後のカップ入り即席麺については適宜、ポリプロピレンやポリエチレン等のシュリンクフィルムで包装してもよいことはもちろんである。
リテーナ5として、長方形状の枠体に、予め製造した金属性のカップ型枠の4つを一列に連続して並べ(四連)、カップ型枠の隣接する部分と枠体を溶接してリテーナ5を準備した。当該リテーナ5のカップ型枠の開口部の内径は89mm、底部の内径は75.5mm、深さは38.3mmであり、底部に細孔が多数設けられている。
また、底部に設けられた凸状部8は外径50mm、R25mmのラウンド形状を有し当該凸状部8の底部からの高さは25mmであった(図15を参照)。すなわち、半球状の凸状部8を設けた(図15)。
当該α化後の麺線60gを前記の図15のリテーナ本体に収納し、凸状部8の周辺部の麺線群を撹拌し、凸状部8の周辺に麺線群を正しく充填した後、金属製の蓋6を被せた。当該蓋6をしたリテーナ5を温度150℃のフライヤーのフライオイル中に、フライオイルに浸漬されるリテーナ5の下方部分がリテーナ5の底面から約20mmとなるように浸漬し、この状態で30秒間保持した(下端部フライ)。その後、リテーナ5に被せられた蓋6までフライオイル中に浸漬するようにリテーナ5の全体をフライオイル中に浸漬し、約1分40秒保持してフライ処理を行い、フライ麺塊2を調整した。
リテーナ5として、実施例1で用いたリテーナ5について、凸状部を除いたタイプの図16のリテーナ5を準備した。当該リテーナ5のカップ型枠の開口部の内径は89mm、底部の内径は75.5mm、深さは38.3mmであり、底部に細孔が多数設けられている(図16)。
実施例1と同様に、麺線群60gをリテーナに収納後、上部に金属製の蓋6を被せた。当該蓋をしたリテーナ5を、直ちにその全体をフライオイル中に浸漬させて、約2分10秒浸漬して、フライし、フライ麺塊2を調製した。フライ麺塊2の重量は概ね38gであった。
実施例1及び比較例1の方法のそれぞれで製造したカップ入り即席麺10個のそれぞれについて、底面→右側面→左側面→上面の順にそれぞれを下向きとした状態で30cmの高さから床に落下させ強制的に衝撃を加えた。さらに、同様のサイクルを2順行い、計12回強制的に衝撃を加えた。次に、カップ入り即席麺の蓋部をすべて開封して内部の麺塊の状態について調べた。評価は以下の3種類で評価した。
○:麺の傾き無し・・・100点
△:麺がカップ内で傾きあり(水平面に対して20゜以上)・・・50点
×:麺の傾きが大きく横向き程度以上(水平面対して50゜以上)・・・0点
10点のサンプルについて、それぞれに評価、該当する点数を以下の表1に示す。
Claims (4)
- α化後の麺線群を、底面中央部に凸状部を設けたリテーナに収納し、麺線群収納後の型枠の下方部分をフライオイルに浸漬して麺線群の下方部分を所定時間フライ処理した後に、前記リテーナの全体をフライオイルに浸漬してフライ処理するフライ麺塊の製造方法。
- 前記フライ麺塊が、カップ状容器に封入されるカップ入り即席麺用のフライ麺塊である請求項1に記載のフライ麺塊の製造方法。
- 前記α化後の麺線群のリテーナへの収納後において、麺線群を撹拌する工程を含む請求項1又は2に記載のフライ麺塊の製造方法。
- 前記撹拌が麺線群に対する気流の供給によって行われる請求項3に記載のフライ麺塊の製造方法。
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BR112020004310-9A BR112020004310A2 (pt) | 2017-09-04 | 2018-08-29 | método para produzir bloco de macarrão frito |
PH12020500427A PH12020500427A1 (en) | 2017-09-04 | 2020-03-03 | Method for producing fried noodle lump |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2017-169662 | 2017-09-04 | ||
JP2017169662A JP7280659B2 (ja) | 2017-09-04 | 2017-09-04 | フライ麺塊の製造方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2019044915A1 true WO2019044915A1 (ja) | 2019-03-07 |
Family
ID=65525583
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2018/031981 WO2019044915A1 (ja) | 2017-09-04 | 2018-08-29 | フライ麺塊の製造方法 |
Country Status (4)
Country | Link |
---|---|
JP (2) | JP7280659B2 (ja) |
BR (1) | BR112020004310A2 (ja) |
PH (1) | PH12020500427A1 (ja) |
WO (1) | WO2019044915A1 (ja) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2021079674A1 (ja) * | 2019-10-24 | 2021-04-29 | サンヨー食品株式会社 | 揚げ野菜食品の製造方法及び揚げ野菜食品 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP7280659B2 (ja) * | 2017-09-04 | 2023-05-24 | 日清食品ホールディングス株式会社 | フライ麺塊の製造方法 |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5334941A (en) * | 1976-09-10 | 1978-03-31 | Hausu Shiyokuhin Kougiyou Kk | Frying method of noodles |
JPS6183887U (ja) * | 1984-11-06 | 1986-06-03 | ||
JPH05328923A (ja) * | 1992-05-27 | 1993-12-14 | Nissin Food Prod Co Ltd | 油揚麺類の製造方法及びそのための装置 |
JPH067102A (ja) * | 1992-06-23 | 1994-01-18 | Toyo Suisan Kaisha Ltd | 油揚げ麺の製造装置 |
JPH075386U (ja) * | 1993-06-22 | 1995-01-27 | 日清食品株式会社 | 麺線処理装置 |
JP2001314163A (ja) * | 2000-05-08 | 2001-11-13 | Nissin Food Prod Co Ltd | 即席麺類の製造方法 |
JP2004337156A (ja) * | 2003-04-21 | 2004-12-02 | Nissin Food Prod Co Ltd | 即席麺及び即席麺類の製造方法 |
WO2015053350A1 (ja) * | 2013-10-09 | 2015-04-16 | 日清食品ホールディングス株式会社 | フライ麺塊の製造方法 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20120145226A1 (en) | 2009-09-17 | 2012-06-14 | Mitsubishi Electric Corporation | Photovoltaic module |
JP5334941B2 (ja) | 2010-10-21 | 2013-11-06 | 株式会社カナイ | 接合金物 |
US20130269356A1 (en) | 2012-04-12 | 2013-10-17 | General Electric Company | Method and system for controlling a stoichiometric egr system on a regenerative reheat system |
JP7280659B2 (ja) * | 2017-09-04 | 2023-05-24 | 日清食品ホールディングス株式会社 | フライ麺塊の製造方法 |
-
2017
- 2017-09-04 JP JP2017169662A patent/JP7280659B2/ja active Active
-
2018
- 2018-08-29 BR BR112020004310-9A patent/BR112020004310A2/pt not_active Application Discontinuation
- 2018-08-29 WO PCT/JP2018/031981 patent/WO2019044915A1/ja active Application Filing
-
2020
- 2020-03-03 PH PH12020500427A patent/PH12020500427A1/en unknown
-
2022
- 2022-01-11 JP JP2022002548A patent/JP7441248B2/ja active Active
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5334941A (en) * | 1976-09-10 | 1978-03-31 | Hausu Shiyokuhin Kougiyou Kk | Frying method of noodles |
JPS6183887U (ja) * | 1984-11-06 | 1986-06-03 | ||
JPH05328923A (ja) * | 1992-05-27 | 1993-12-14 | Nissin Food Prod Co Ltd | 油揚麺類の製造方法及びそのための装置 |
JPH067102A (ja) * | 1992-06-23 | 1994-01-18 | Toyo Suisan Kaisha Ltd | 油揚げ麺の製造装置 |
JPH075386U (ja) * | 1993-06-22 | 1995-01-27 | 日清食品株式会社 | 麺線処理装置 |
JP2001314163A (ja) * | 2000-05-08 | 2001-11-13 | Nissin Food Prod Co Ltd | 即席麺類の製造方法 |
JP2004337156A (ja) * | 2003-04-21 | 2004-12-02 | Nissin Food Prod Co Ltd | 即席麺及び即席麺類の製造方法 |
WO2015053350A1 (ja) * | 2013-10-09 | 2015-04-16 | 日清食品ホールディングス株式会社 | フライ麺塊の製造方法 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2021079674A1 (ja) * | 2019-10-24 | 2021-04-29 | サンヨー食品株式会社 | 揚げ野菜食品の製造方法及び揚げ野菜食品 |
JP2021065165A (ja) * | 2019-10-24 | 2021-04-30 | サンヨー食品株式会社 | 揚げ野菜食品の製造方法及び揚げ野菜食品 |
JP7372109B2 (ja) | 2019-10-24 | 2023-10-31 | サンヨー食品株式会社 | 揚げ野菜食品の製造方法及び揚げ野菜食品 |
EP4049542A4 (en) * | 2019-10-24 | 2023-11-29 | Sanyo Foods Co., Ltd. | METHOD FOR PRODUCING A FRIED VEGETABLE-TYPE FOOD PRODUCT AND FRIED VEGETABLE-TYPE FOOD PRODUCT |
Also Published As
Publication number | Publication date |
---|---|
JP7280659B2 (ja) | 2023-05-24 |
JP7441248B2 (ja) | 2024-02-29 |
PH12020500427A1 (en) | 2021-02-08 |
JP2019041700A (ja) | 2019-03-22 |
BR112020004310A2 (pt) | 2020-09-08 |
JP2022036205A (ja) | 2022-03-04 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6823116B2 (ja) | フライ麺塊の製造方法 | |
JP7441248B2 (ja) | フライ麺塊の製造方法 | |
US4185125A (en) | Method of frying raw noodles in a perforated container | |
BG64610B1 (bg) | Хранителен продукт с пълнеж и метод за производството му | |
JP2020080763A (ja) | フライ麺塊及びその製造方法 | |
WO2019117060A1 (ja) | 麺塊の反転が抑制された即席ノンフライ麺製品及びその製造方法、並びに即席ノンフライ麺製品の麺塊反転抑制方法。 | |
JP4754953B2 (ja) | 即席食品およびその容器 | |
JP6931450B2 (ja) | 冷凍食品および容器入り冷凍食品 | |
KR20100072140A (ko) | 막대 사탕 모양의 차(茶) 티백 | |
JP6795175B2 (ja) | 縦長型カップ入り茹で麺の製造方法 | |
JP2021126517A (ja) | フライ乾燥用容器及びフライ麺の製造方法 | |
JP2004337156A (ja) | 即席麺及び即席麺類の製造方法 | |
JPS5849226B2 (ja) | 容器入りスナツク麺 | |
JPS59227272A (ja) | 魚卵類の包装製品製造方法 | |
JPH0240795Y2 (ja) | ||
KR20040091554A (ko) | 즉석 면 및 즉석 면류의 제조 방법 | |
RU74038U1 (ru) | Оболочка для кондитерского изделия | |
JP2020137504A (ja) | ゼリー菓子形成用トレイ及びそれを用いる組合せ菓子 | |
JP2015029482A (ja) | スナック菓子およびスナック菓子の製造方法 | |
JPH0279957A (ja) | 器状卵焼きと器状卵焼きの製造方法と器状卵焼きを製造する金型 | |
JP2010252733A (ja) | 容器入り即席麺 | |
JPS63301764A (ja) | お粥の缶詰 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 18851978 Country of ref document: EP Kind code of ref document: A1 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
REG | Reference to national code |
Ref country code: BR Ref legal event code: B01A Ref document number: 112020004310 Country of ref document: BR |
|
ENP | Entry into the national phase |
Ref document number: 112020004310 Country of ref document: BR Kind code of ref document: A2 Effective date: 20200303 |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 18851978 Country of ref document: EP Kind code of ref document: A1 |