JP5851314B2 - Noodles in containers for microwave cooking - Google Patents

Description

  The present invention relates to a container for noodles for cooking in a microwave oven that is cooked and eaten in a microwave oven in a container.

Various kinds of noodles in containers are known in which noodles and a seasoning liquid solidified with a gelling agent are stored in a container, and are cooked and cooked while in the container.
For example, Patent Document 1 describes a semi-cooked food in which a gel-like seasoning liquid is arranged directly on the bottom surface of an aluminum foil container, and ingredients such as noodles are arranged directly on the gel-like seasoning liquid. Yes. This semi-cooked food is prepared by cooking the ingredients in whole or in part and heating them with the gel-like seasoning liquid and the ingredients.

  Further, Patent Document 2 uses a gelling agent in advance to gel water or seasoning liquid so that the instant food product and water or seasoning liquid are not mixed at room temperature, and an instant heating container is used. In addition, an instant warmed instant food product is described in which gelled water or seasoning liquid and an instant food product are placed therein, heated instantly, and used for food.

However, none of the noodles in a container described in these patent documents is cooked in a microwave oven. As is clear from the description of paragraphs [0006] to [0010] of Patent Document 1, the half-cooked food of Patent Document 1 is cooked over an open flame, and the instant food product of Patent Document 2 is an instant food product. Heat cooking is performed with a heat generating agent provided in the warm container.
Moreover, in the technique of patent document 2, the arrangement structure of gelatinized seasoning liquid, gelatinized water, and noodles is not shown, but gelatinized water and noodles are used. There is no mention of adjoining.
Moreover, when the half-cooked food of patent document 1 and the instant foodstuff of patent document 2 are cooked with a microwave oven, neither noodles with favorable food texture are obtained.

JP 2010-081897 A Japanese Utility Model Publication No. 63-186182

  The objective of this invention is providing the noodles with a container for microwave oven cooking with the favorable texture of the noodle after microwave oven heating, even if it cooks with a microwave oven with a container.

As a result of various investigations, the present inventors have put a noodle, a gelled seasoning liquid, and a gelled water in a specific order in the container, thereby achieving the above-mentioned purpose. It has been found that noodles can be obtained.
The present invention has been made on the basis of the above knowledge. From the bottom of the microwave cooking container, the seasoning liquid solidified by the gelling agent, the water solidified by the gelling agent, and the noodles It provides the noodles with the container for microwave oven cooking characterized by mounting in order of.

  The noodles in a container for microwave oven cooking of the present invention can be cooked and eaten in a microwave oven while being contained in a container, and the texture of the noodle after heating in the microwave oven is good.

It is a schematic sectional drawing which shows the mounting order of the structural member of the noodles containing the container for microwave oven cooking of this invention using the isolation sheet.

A preferred embodiment shown in the drawings will be described for the noodles in a container for microwave oven cooking of the present invention.
The noodles contained in a microwave cooking container of the present invention shown in FIG. 1 are prepared in a microwave cooking container 1 from the bottom of the container 1, a seasoning liquid 2 solidified by a gelling agent, a separation sheet 3, and gelled. The water 4 solidified by the agent and the noodles 5 are placed in this order.

The microwave cooking container 1 is a container having a bottom part and a side part erected from the bottom part as long as it can be cooked in a microwave oven, and has been conventionally used as a container for noodles containing a container for microwave cooking. It is possible to use a container that has been used. The material of the container is not particularly limited, but it is usually preferable to use a plastic (polypropylene, polystyrene, etc.) container.
The size of the container is not particularly limited and can be appropriately determined according to the type of noodles and the amount of contents. For example, in the case of a truncated cone shape, the diameter of the upper surface is usually 150 to 200 mm. A container having a bottom diameter of 100 to 150 mm and a height of about 50 to 100 mm is preferable. The shape of the container is not particularly limited, but a truncated cone shape is preferable from the viewpoint of preventing uneven heating during microwave cooking.

The seasoning liquid 2 solidified by the gelling agent is obtained by solidifying the seasoning liquid used for noodles such as soup, soup, soup and sauce with a gelling agent.
As the seasoning liquid, those usually used for noodles can be used, and can be appropriately selected according to the type of noodles. However, the seasoning liquid is concentrated in consideration of the amount of water 4 solidified by the gelling agent. Use what you did.
Any gelling agent may be used as long as it is used in foods, and examples thereof include gelatin and agar. Among these, gelatin and agar are preferable.
The amount used of the gelling agent may be an amount by which the seasoning liquid is solidified and varies depending on the type of the gelling agent and the type of the seasoning liquid, but usually 1.5 parts per 100 parts by mass of the seasoning liquid. It is good to set it as -5 mass parts.

  The size of the seasoning liquid 2 solidified by the gelling agent is not particularly limited and can be appropriately determined according to the size of the microwave cooking container 1, and the shape may be circular or rectangular. And a flat shape with a thickness of 1 to 35 mm, preferably 1 to 20 mm.

The isolation sheet | seat 3 should just be what can be microwave-cooked and does not permeate | transmit water. Specific examples of the material of the sheet include polypropylene and polyethylene. Polypropylene and polyethylene are preferable from the viewpoints of heat resistance, acid / alkali resistance, and low deformation.
Although the magnitude | size of the isolation sheet 3 is not restrict | limited in particular, It is good to set it as a magnitude | size substantially the same as the magnitude | size of the lower surface of the seasoning liquid 2 solidified with the gelatinizer.
Although this isolation sheet 3 may be arrange | positioned and does not need to arrange | position, it is more preferable to arrange | position from the point of the food texture of the noodles after microwave oven heating.

The water 4 solidified by the gelling agent is obtained by dispersing the gelling agent in water and solidifying it. Examples of the gelling agent include gelling agents similar to those used for solidifying the above-mentioned seasoning liquid, and the amount used may be an amount that solidifies water. Usually, it is good to set it as 1-5 mass parts with respect to 100 mass parts of seasonings, although it changes also with kinds.
The size of the water 4 solidified by the gelling agent is not particularly limited and can be appropriately determined according to the size of the microwave cooking container 1, and the shape may be circular or square, It may be formed into a flat shape having a thickness of 10 to 70 mm, preferably 15 to 70 mm.
The amount of water solidified by the gelling agent is an amount for appropriately diluting the concentrated seasoning liquid used for the preparation of the seasoning liquid 2 solidified by the gelling agent.

Furthermore, the ratio of the noodles to the water 4 solidified with the gelling agent is preferably 50 to 300 parts by mass of water solidified with the gelling agent and 100 to 300 parts by mass with respect to 100 parts by mass of the noodles. More preferred.
If the amount of water solidified by the gelling agent is too small, the effect of imparting viscoelasticity to the noodles is diminished, and if the amount of water solidified by the gelling agent is large, the effect of imparting more viscoelasticity to the noodles Will increase.

The ratio of the seasoning liquid 2 solidified by the gelling agent and the water 4 solidified by the gelling agent is solidified by the gelling agent with respect to 100 parts by mass of the seasoning liquid solidified by the gelling agent. 50 to 2500 parts by mass of water is preferable, and 200 to 2500 parts by mass is more preferable.
If the amount of water solidified by the gelling agent is too small, the effect of imparting viscoelasticity to the noodles is diminished, and if the amount of water solidified by the gelling agent is large, the effect of imparting more viscoelasticity to the noodles Will increase.

Furthermore, the ratio of the concentration of the gelling agent used in the seasoning liquid 2 is the concentration ratio of the gelling agent used in the seasoning liquid 2 solidified by the gelling agent and the water 4 solidified by the gelling agent. Higher is preferable.
If the concentration of the gelling agent used in the seasoning liquid solidified by the gelling agent is too low, the effect of imparting viscoelasticity to the noodles is diminished, and the gel used in the seasoning liquid solidified by the gelling agent When the concentration of the agent is high, the effect of imparting viscoelasticity to the noodles is enhanced.

  Examples of the noodles 5 include pregelatinized noodles, instant noodles, and dry noodles. Examples of noodles include udon, soba, Chinese noodles, and pasta. Boiled udon is particularly preferable.

  The container-containing noodles for microwave cooking according to the present invention can be cooked in a microwave oven with the container. When the isolated sheet is disposed after cooking in the microwave oven, the isolated sheet is removed, and the mixed seasoning solution and water may be evenly mixed by lightly stirring before eating.

Examples The effects of the present invention will be specifically described below with reference to Examples and Comparative Examples, but the present invention is not limited to these. Example 2 is a reference example.

Example 1
2% by mass of gelatin was added to the concentrated soup to prepare 60 g of a seasoning liquid solidified by a gelling agent formed into a disk shape having a thickness of 5 mm and a diameter of 130 mm.
In addition, 2 g of gelatin was added to water, and 240 g of water solidified by a gelling agent formed into a disk shape having a thickness of 15 mm and a diameter of 150 mm was prepared.
As shown in FIG. 1, a microwave cooking container (top diameter 180 mm, bottom diameter 130 mm, height 80 mm frustoconical container) is formed from the bottom in the container by the gelling agent prepared above. Placed in the order of solidified seasoning liquid, polypropylene isolation sheet (diameter 150 mm), water solidified with the gelling agent prepared above, boiled udon (200 g), and noodles in a container for microwave cooking Manufactured.

Example 2
Noodles containing a microwave oven cooking container were produced in the same manner as in Example 1 except that no isolation sheet was disposed in Example 1.

Comparative Example 1
2% by weight of gelatin was added to the soup, and 300 g of a seasoning liquid solidified with a gelling agent formed into a disk shape having a thickness of 18 mm and a diameter of 140 mm was prepared.
In the same microwave oven cooking container as used in Example 1, from the bottom of the container, placed in the order of seasoning liquid solidified with the gelling agent prepared above, boiled udon (200 g), Noodles in a microwave cooking container were produced.

Comparative Example 2
In the same manner as in Example 2 except that the placing order was placed in the order of water solidified by the gelling agent, seasoning liquid solidified by the gelling agent, and boiled udon. Noodles in a range cooking container were produced.

The noodles containing the containers for microwave cooking prepared in Examples 1 and 2 and Comparative Examples 1 and 2 were heated in a microwave oven (1500 W) for 1 minute and 30 seconds while contained in the container. Thereafter, 10 panelists were allowed to perform sensory evaluation on the texture of the noodles based on the following evaluation criteria. The results (average score of 10 panelists) are shown in Table 1.
(Evaluation criteria for noodle texture)
5 points: Viscoelasticity balance was very good and texture was very good.
4 points: Viscoelasticity balance was good and texture was good.
3 points: The balance of viscoelasticity was slightly good.
2 points: Viscoelasticity balance is slightly poor and texture is inferior.
1 point: The viscoelasticity balance is very poor and the texture is very poor.

DESCRIPTION OF SYMBOLS 1 Microwave cooking container 2 Seasoning liquid solidified with gelling agent 3 Isolation sheet 4 Water solidified with gelling agent 5 Noodles

Claims (2)

A microwave cooking vessel, from the bottom of the container, liquid seasoning is solidified by a gelling agent, Ri name by placing solidified water, noodles, in order of the gelling agent,
A noodle containing a container for microwave oven cooking , wherein a separation sheet that does not transmit water is disposed between the seasoning liquid solidified by the gelling agent and the water solidified by the gelling agent . From the bottom of the container to the microwave cooking container, placed in the order of the seasoning liquid solidified by the gelling agent , the isolation sheet that does not permeate water, the water solidified by the gelling agent, the noodles, Then, the cooking method of noodles characterized by heating using a microwave oven.

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