JPH0260558A - Frozen noodle for microwave oven - Google Patents

Abstract

PURPOSE:To prepare frozen noodles packed in a container suitable for cooking with a microwave oven and cookable without forming collapsed or half-boiled noodle caused by uneven heating by placing a space under a block of frozen noodle put into a container. CONSTITUTION:A frozen noodle 2 is put into a container 1 made of a material resistant to the heating with a microwave oven and the refrigerating storage and having mechanical strength. A space 3 is formed between the bottom of the container 1 and the frozen noodle 2.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to frozen noodles, and more specifically,
The present invention relates to frozen noodles in a novel container suitable for cooking in a microwave oven.

[Conventional technology]

Frozen foods have become widespread in recent years due to their ability to be stored for long periods of time and changes in dietary habits, and the use of frozen noodles has also recently come into use. For example, products containing frozen noodles in aluminum sheet pots are commercially available.

The product is cooked by directly heating the product in a pot over a fire.

The present invention relates to frozen noodles that are completely cooked in a microwave oven, rather than those that are cooked over an open flame or by pouring boiling water as described above. In other words, using a microwave oven allows for complete cooking rather than just primary thawing, and it also prevents uneven heating and prevents the noodles from stretching or burning to avoid overcooking. Furthermore, the frozen noodles for use in a microwave oven according to the present invention, which do not require loosening the noodle clumps, are completely unknown and new.

[Problem to be solved by the invention]

Frozen noodles of the type stored in aluminum sheet pots that are conventionally available on the market are those that are heated over an open flame such as a gas stove.
Originally, the technical concept of cooking in a microwave oven did not exist. Even if you force this to be processed in a microwave oven, since the container itself is made of aluminum, high frequencies cannot pass through it, and in the end,
You cannot use the microwave.

Even if you put frozen noodles in another container and process them in the microwave, the two processes of thawing and simmering will occur at the same time, making it impossible for the noodles to be cooked properly. However, other parts of the noodles end up overcooked, causing them to stretch, and when you try to prevent them from overcooking, other parts of the noodles don't thaw.

In other words, when conventional frozen noodles are processed in a microwave oven, not only does the heating become uneven and uniform cooking is not possible, but after cooking, the noodles must be loosened with chopsticks or the like to separate the noodle strings.

In this way, it was impossible to completely cook conventional frozen noodles in a microwave oven.

[Means to solve the problem]

The present invention was made in order to solve the above-mentioned drawbacks, and was made for the purpose of developing a completely new type of frozen noodles, which was previously unknown, and which can be completely cooked using a microwave oven. be.

To this end, we conducted a detailed study on heating trends using microwave ovens. As a result, if frozen noodles are simply placed in a container, that is, heated in a microwave oven while the frozen noodles are in contact with the bottom of the container, the frozen noodles located at the bottom of the container will thaw, but the frozen noodles located at the center of the container will thaw. Since the delay is longer than
It takes time to defrost the entire frozen noodles. If this happens, the noodles that were previously thawed will be overheated, causing them to crumble and eventually become overcooked. In other words, it was found that when microwaved, the noodles could not be heated evenly and the noodles would partially fall apart or become undercooked.

Furthermore, it was newly discovered that there is a large difference in the thawing speed of frozen noodles in the central part of the container when heated in a microwave oven.

Therefore, we focused on the phenomenon peculiar to microwave heating, and as a result of extensive and detailed physical, physicochemical, and food chemical studies, we found that, completely unexpectedly, frozen noodles stored in containers When a space is provided in the lower part,
They discovered an outstanding new finding that heat conduction is extremely uniform despite being processed in a microwave oven, and the heterogeneous processes of thawing and simmering frozen noodles are carried out extremely smoothly.

At the same time, when heating frozen noodles in a microwave oven, frozen noodles are not heated evenly, so even after boiling, lumps of noodles remain, which had to be loosened, but according to the present invention, It was also discovered that the method has an excellent and completely unexpected effect in that no noodle lumps remain and the noodle strands separate and break up, so there is no need to loosen the noodle lumps.

The present invention was finally completed as a result of further research based on these new findings.

[For production]

Next, the present invention will be explained in more detail according to the illustrated embodiment.

In the figure, (1) is the main body of a container that can be used as tableware, and is made of a material that can withstand heating in a microwave oven, withstand frozen storage, has mechanical strength, and can transmit high frequency waves. For example, materials commonly used in the industry, such as synthetic resins such as polyethylene and polypropylene, paper, and laminates thereof, can be used as appropriate. In particular, if you use a foam such as Styrofoam that is made of insulation or laminated with one or more heat-resistant materials such as polypropylene or polyethylene teleseparate, you will be able to freely hold containers containing hot contents in your hands immediately after cooking. You can carry it with you to eat.

Although the shape of the container (1) is shown as a bowl type, any suitable type such as a cup type or a square type can be freely adopted.

The frozen noodles (2) are stored in this container (1),
For example, one serving is about 150-180g of noodles,
A size of about 600 to 750 cc is used, which can accommodate about 30 g of ingredients and about 260 to 330 cc of cooking liquid for cooking. In the present invention, instead of bringing the frozen noodles (2) into close contact with the bottom of the container (1), there is a space (3) between the bottom of the container (1) and the frozen noodles (2).
It is essential to provide There are no particular restrictions on the size, shape, etc. of this space (3), and it is sufficient that the frozen noodles (2) do not come into direct contact with the bottom of the container (1). Usually, it is preferable that the space (3) has a gap of about 8 to 15 mm between the bottom of the container (1) and the frozen noodles (2).

To do this, the container (1) is formed into a tapered shape, and the frozen noodles (2) are locked on the side wall of the container (1) in the middle, so that the gap between the frozen noodles (2) and the bottom of the container (1) is A space portion (3) may be formed in the space. In addition, it is possible to form a step part facing inward on the side wall of the container (1), provide a protrusion facing inward on the side wall of the container (1), and furthermore, the number of side walls of the container (1) may be increased. Protrusions may be provided at these locations.

For frozen noodles (2), raw noodles are boiled or steamed in a conventional manner to gelatinize them, and then washed and drained if necessary, divided into appropriate portions (e.g., per serving), and stored in an appropriate freezer. You can quickly freeze it.

In addition, when freezing, if the noodles are divided into appropriate amounts and placed in a molded container and frozen, each frozen noodle (2) will be formed into the same shape, so later steps such as filling the container (1) will be easier. can be facilitated. Also, if necessary, coating the noodles with oil before freezing them will prevent the noodles from sticking and sticking together, and will also prevent the noodles from falling apart and forming into dumplings when cooked. It can be prevented. Although there are vegetable oils and animal oils, it is preferable to use salad oil and white squeezed oil, and the amount of oil used is 5 to 15 c per serving of noodles (approximately 150 to 180 g).
It may be coated by an appropriate method such as spraying, coating, or dipping.

Examples of noodles that can be used in the present invention include Chinese noodles, radon, buckwheat noodles, barley noodles, chilled barley, Himokawa, Kishimen,
Noodles such as spaghetti and macaroni can be widely used, and there are no particular restrictions on the thickness or thickness of the noodle strings.

The symbol (4) in the figure is the ingredients, such as chicken meat, grilled pork, uraage,
You can freely use any commonly used ingredients such as kamaboko, dried wakame, menma, corn, bean sprouts, and green onions. These ingredients (4) may be either dried or frozen, or may be a mixture of both. In addition, these ingredients (4) may be placed separately in the container (1), or they may all be stored in one container such as a bag and then placed in the container (1). It is also possible to attach the container as a separate item.

The amount of these ingredients (4) is 150 to 18
When it is about 0g, it is preferable to set it to about 30g.

Further, the reference numeral (5) in the figure is a soup base, and there are powder types, slimy types, concentrated liquid types, etc. Powder type, mucilage type, and concentrated liquid type soup base (5)
This has the advantage that it can be handled together with the tool (4). This powder type, slimy type, and la condensed liquid type soup stock (5) is used as a physical liquid by adding an appropriate amount of water or hot water.

The amount of frozen noodles (2), ingredients (4), and this cooking liquid is, for example, approximately 150 to 180 g per serving of frozen noodles (2).
When cooking, it is effective to set the amount of ingredient (4) to about 30 g or less and the amount of cooking liquid to about 260 to 330 cc, which is then laminated with polypropylene and has a volume of 650 cc.
If the noodles are udon in a cc container (1), 500
When using hot water (80'C or higher) in a microwave oven with a high frequency output of W, it will cook completely in 5 minutes ± 30 seconds, and when using tap water (summer), it will fully cook in 6 minutes 30 seconds ± 30 seconds. be able to. Further, no deformation of the container (1) was observed.

In this case, I tried cooking with a reduced amount of cooking liquid to 250 cc, but although the frozen noodles (2) thawed one portion faster, the ingredients (4) were cooked and the container (1) The periphery became overheated and deformed.

Also, when cooking with an increased amount of cooking liquid (350 cc), it took time for the temperature of the cooking liquid to rise, and the noodles appeared to spread. Connect the indicator line (6) indicating the amount of cooking liquid to the container (
It is recommended to set it in 1).

Further, the symbol (7) in the figure is the lid of the container (1),
Made of polypropylene, etc.

It is effective if the lid (7) is made of a transparent material so that the inside can be seen through. (8) is a suitable hole provided in the lid (7) for dissipating the heat pressure generated within the container (1). (9) is a step provided on the inner periphery of the lid (7), which allows water droplets generated by heated steam generated on the inner surface of the lid (7) during cooking to fall into the container (1). The heated steam causes water droplets to flow down along the inner surface of the lid (7) and accumulate at the fitting part with the container (1), which is then heated again and deforms the edge of the container (1). This is to prevent

The frozen noodles in the present invention can be left in the container (1) for one hour.
If kept at 8°C or below, it can be stored for a long time without deteriorating in quality.

〔Example〕

Examples of the present invention will be described below.

Example 1 Udon noodles were prepared using frozen bonito flakes by making noodles, boiling them, and quickly freezing them according to a conventional method. Next, 180 g of the frozen udon noodles were placed in a 700 cc container made of polystyrene foam and laminated with polypropylene and polyethylene teleseparate having the shape shown in the figure. A space of about 1On++n below the container was formed between the bottom of the container and the frozen udon noodles.

On the other hand, on top of the frozen udon noodles, there is a concentrated soup 3 that has been frozen separately.
0 cc and 30 g of ingredients consisting of fried tofu, kamaboko, wakame, and green onions were placed thereon, and a lid made of polypropylene was placed to obtain frozen noodles.

The frozen noodles prepared in this way will be about 300 ml after opening the lid.
After adding 1 m of water or hot water, I closed the lid and cooked the noodles in the microwave under the following conditions. Even though the noodles were frozen, there was no uneven heating or browning at all, and the noodles were cooked using the usual method. It was extremely easy to obtain udon noodles that were completely comparable to hand-made kitsune udon. In addition, the noodle strings were not tangled or stuck together, but were loosened into pieces, making it easy to eat.

Example 2 Fresh ramen noodles produced according to a conventional method were steamed and boiled, immediately washed with water, drained, and then sprayed with salad oil to a boiling point of about 160 ml.
Divide into gram portions and place in a circular tray, following the usual method.
It was frozen in a freezer to obtain frozen ramen noodles.

When this frozen ramen noodles were stored in a 650 cc tapered cup made of polystyrene laminated with polypropylene, the frozen ramen noodles were placed inside the container without any protrusions on the inner surface of the cup, leaving a space approximately 15 mm below the cup. was housed in.

On top of this, 30 cc of a packaged concentrated Chinese soup base and 30 g of ingredients consisting of grilled pork, menma, bamboo shoots, and green onions were placed to obtain frozen ramen noodles for use in a microwave oven.

The frozen ramen prepared in this way was unwrapped from the soup base, 250 cc of water was added, the lid was closed, and the noodles were cooked in a microwave oven under the following conditions.

The resulting cooked product was completely comparable to chashu noodles prepared from raw ramen using a conventional method, and no uneven heating or browning was observed at all. Furthermore, in ramen noodles, hard lumps of noodles are often formed, but in the ramen according to the present invention, the noodle strings are separated into individual pieces even when heated in a microwave oven, making it difficult to use with chopsticks. There was no need to loosen it at all.

〔Effect of the invention〕

The frozen noodles for use in a microwave oven according to the present invention can be thawed and stewed smoothly in a short time and easily in a microwave oven, without causing the noodles to crumble due to uneven heating or, conversely, to be undercooked. .

Moreover, a completely new effect is achieved in that the noodle strings are separated individually and there is no need to remove them with chopsticks or the like.

[Brief explanation of the drawing]

The drawing is a sectional view showing an embodiment of frozen noodles for microwave oven according to the present invention. The symbols in the figure are explained as follows. (1) is the container (2) is the frozen noodles (3) is the space (4) is the filling (5) is the soup base (6) is the indicator line (7) is the lid (8) is the hole (9) is the step Department

Claims (1)

[Claims] (1) Frozen noodles for use in a microwave oven, characterized in that frozen noodle blocks are placed in a container and a space is provided below the frozen noodle blocks.