JPH0530429B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to frozen boiled noodles, and more particularly to frozen boiled noodles with a seasoning liquid suitable for thawing and reconstitution in a microwave oven.

[Conventional technology]

Conventionally, various proposals have been made regarding the manufacturing method of frozen boiled noodles, but as shown in FIG. It was nothing more than

[Problem that the invention seeks to solve]

As a result, in addition to the thickness of the noodle block, the seasoning liquid part becomes even more swollen, and when you try to defrost and restore it in the microwave, the seasoning liquid part melts first, and the center of the noodle block at the bottom melts. It is unavoidable to avoid uneven reconstitution, which results in the product remaining unrefined, and the texture after thawing is unavoidably affected.

By the way, microwave defrosting methods such as those used in microwave ovens are widely used because they allow defrosting in a short time. If the noodles have edges or corners, uneven heating is likely to occur, which is a defect that can lead to uneven thawing.Especially in the case of frozen boiled noodles with seasoning liquid, the adverse effect on texture due to uneven thawing cannot be overlooked. It was hot.

Under such circumstances, the inventor of the present invention conducted various research in order to provide frozen boiled noodles with a seasoning liquid that can be thawed uniformly in a microwave oven, and unexpectedly discovered that a concave cavity was formed in the noodle mass. The present invention was completed based on the discovery that if a seasoning liquid is present, uniform thawing can be achieved without uneven heating.

[Means for solving problems]

That is, the present invention provides frozen boiled noodles in which a concave cavity is formed in the noodle mass and a seasoning liquid is present in the cavity.

In the present invention, noodles include all types of pasta such as spaghetti and macaroni, as well as udon, soba, Chinese noodles, etc., but it is particularly suitable to use pasta. In addition, seasoning liquids include meat sauce, white sauce, Neapolitan sauce, vongole sauce,
Sauces such as Japanese-style sauce, noodle soup, soba soup,
Examples include Chinese soup.

The frozen boiled noodles of the present invention are obtained by boiling the noodles obtained by a conventional method, and then appropriately placing them in a molding device such as a microwave-resistant paper tray, which has a concave cavity 2 as shown in FIG. A noodle mass 1 is formed and preferably frozen. Next, the seasoning liquid 3 is made to exist in the cavity 2, but sauces whose seasoning liquid has a high viscosity may be made to exist as they are, or the sauces may be made to exist after being frozen. For noodle soups, buckwheat soups, Chinese soups, etc., which have low viscosity, they may be made to exist after being frozen, or agar powder, gelatin, sodium alginate, etc. may be added to make concentrated gel-like soups before being made to exist.
When using this concentrated gel-like soup, it is sufficient to add a predetermined amount of boiling water or water after thawing it in the microwave.

In carrying out the present invention, it is particularly effective to mold boiled noodles into a shape without protrusions or corners and freeze the resulting noodle mass with a thickness of 20 mm or more. Close the lid,
This is because in the case of conventional frozen boiled noodles, the adverse effects of uneven heating were particularly large when the thickness was 20 mm or more.

The size of the cavity 2 is preferably formed such that the cavity ratio (volume ratio of the cavity to the whole volume) is about 10 to 50%, and the thickness a of the non-concave part of the noodle mass and the concavity are Good results are obtained when the thickness ratio b/a to the part thickness b is about 0.1 to 0.5. Note that the shape of the cavity 2 may be any shape, such as a circle.

The freezing method may be rapid freezing or slow freezing, but rapid freezing, which preferably freezes within 5 hours, gives particularly good results.

Further, in this case, if water is applied to the surface of the frozen noodles by spraying or the like and then refrozen, frozen noodles with even more uneven restoration can be obtained.
Incidentally, the amount of water attached is preferably 5 to 15 parts by weight per 100 parts by weight of noodles.

The frozen boiled noodles of the present invention obtained as described above can be thawed without uneven restoration by heating them in a microwave oven for an appropriate time, and thus boiled noodles that retain a preferable texture can be obtained. .

The present invention will be further explained below with reference to Examples.

Example 1 100 parts by weight (hereinafter simply referred to as "parts") of durum wheat semolina and 28 parts of water were mixed and extruded using an extruder while degassing to obtain raw spaghetti.
Next, it was boiled in a conventional manner (yield: 225%) and washed with cold water. This boiled spaghetti was evenly sprinkled with 1.5% by weight olive oil and divided into 180g portions. Next, put this in a cylindrical paper tray with a diameter of 170 mm and a depth of 25 mm, and place a cylindrical paper tray with a diameter of 80 mm and a depth of 17 mm in the center.
A concave cavity (15% cavity ratio) was formed. 80 g of meat sauce prepared in a conventional manner with the following formulation was placed in the cavity and rapidly frozen. After freezing, 10 g of water was evenly sprayed onto the surface of the noodle mass and refrozen to obtain frozen boiled speghetsutei.

After frozen storage, the frozen boiled spaghetti was wrapped in heat-resistant food wrap and thawed and reconstituted in a microwave oven. The resulting spaghetti/meat sauce had no unevenness in reconstitution and had a good texture.

(Meat sauce combination) Ground beef and pork 35% Onion 15″ Carrot 4″ Shiitake mushroom 2″ Butter 10″ Tomato paste 20″ Seasoning spice 4″ Water 10″ Example 2 Commercially available dried macaroni was boiled in the usual manner (yield
230%) and rinsed with cold water. The boiled macaroni was evenly sprinkled with 1% by weight salad oil and divided into 150g portions. Next, make this 190mm (vertical) and 140mm (width)
Place it in a box-shaped paper tray with a depth of 25 mm, and place it vertically in the center.
100mm width 70mm depth 20mm concave cavity (cavity ratio 21%)
was formed and quickly frozen. Separately, use a white sauce prepared using the following ingredients in a conventional manner.
80g of the macaroni was prepared and placed in the concave cavity of the frozen noodle mass, and 10g of water was evenly sprayed onto the surface of the noodle mass to refreeze it to obtain frozen boiled macaroni.

After frozen storage, the frozen boiled macaroni was thawed and reconstituted in a microwave oven, and the resulting macaroni white sauce had no uneven reconstitution and had a good texture.

Example 3 180 g of the boiled spaghetti obtained in Example 1 was packed in a cylindrical paper tray with a diameter of 130 mm and a depth of 54 mm, and a concave cavity with a diameter of 100 mm and a depth of 45 mm in the center (a cavity ratio of 50
%) and quickly frozen. Separately, a meat sauce with the same formulation as in Example 1 was prepared,
80g was placed in a circular tray with a diameter of 90mm and quickly frozen. The frozen meat sauce was placed in the concave cavity, 10 g of water was evenly sprayed onto the surface of the noodle mass, and the mixture was refrozen to obtain frozen boiled spaghetti.

After frozen storage, the frozen boiled spaghetti was wrapped in heat-resistant food wrap and thawed and reconstituted in a microwave oven, and the resulting spaghetti/meat sauce had no unevenness in reconstitution and had a good texture.

[Brief explanation of the drawing]

FIG. 1 is an explanatory cross-sectional view showing one embodiment of frozen boiled noodles of the present invention, and FIG. 2 is an explanatory cross-sectional view of conventional frozen boiled noodles.

Claims (1)

[Claims] 1. Frozen boiled noodles comprising a noodle block having a concave cavity and a seasoning liquid present in the cavity. 2 Claim 1 in which the void ratio is 10 to 50%
Frozen boiled noodles as described in section.