JP7428576B2 - Noodles for microwave cooking - Google Patents

Description

The present invention relates to noodles suitable for delivery in a microwave oven.

Traditionally, delivery of noodles such as ramen has existed, but in many cases the cooked noodles were delivered as is, and the flavor and texture were different from the freshly made noodles, such as the noodles stretching and the temperature of the soup dropping. .

In addition, in recent years, frozen noodles and noodles called set noodles have been sold at convenience stores, etc., and the noodles can be easily eaten by heating them in a microwave oven. However, since these noodles are intended to be eaten by heating them, the noodles are sufficiently par-boiled, making it difficult to obtain the flavor and texture of freshly boiled noodles. Ta.

By the way, technologies related to foods using gel solidified with gelatin have been disclosed (Patent Documents 1 and 2).

Patent Document 1 discloses that a removable partition plate is arranged in the center of a heat-resistant container, a solid soup stock solidified with gelatin is placed in the lower part of the partition plate, and a food material is placed in the upper part of the partition plate. Disclosed is an instant food packaged in a heating container that maintains the freshness of solid soup stock and food ingredients by arranging them respectively, and that can be cooked as soon as the partition plate is pulled out during cooking.

Patent Document 2 describes a thawing container and thawing method for frozen pasta that allows you to easily and quickly eat delicious pasta by placing the frozen pasta in the microwave in the container without adding water or opening the lid of the container. , put the crushed frozen pasta sauce in the bottom of the container, make a hole in the center, leave a gap in the frozen pasta formed into a ring and place it on top, and add water gelatinized with gelatin to replenish the water. In addition, in order to prevent the edges of the pasta from being overheated and dried, a method is described in which the microwave is controlled by using foil or paint on the edges of the pasta on the outside of the container.

Japanese Patent Application Publication No. 9-47266 Japanese Patent Application Publication No. 9-299052

An object of the present invention is to provide noodles suitable for delivery in a microwave oven that have the flavor and texture of freshly boiled noodles when cooked in a microwave oven.

As a result of intensive research into a method for providing noodles for delivery that have the flavor and texture of freshly boiled noodles, the inventors found that instead of heating the noodles in a microwave, customers could use an electronic method similar to boiling them. I thought of a way to heat noodles in the microwave. Therefore, as a result of further intensive research, we have arrived at the present invention.

That is, a noodle cooking section including frozen noodles obtained by boiling raw noodles and freezing boiled noodles, gelatin gel, and a microwaveable container; gelatin gel and concentrated soup; straight soup gelatinized with gelatin; This is a microwave-cookable noodle that includes a soup cooking part that includes any one of straight soups and a microwave-cookable container.

Further, the moisture content of the frozen noodles according to the present invention is 48 to 54% by weight, and the gelatin gel in the noodle cooking section is added in an amount of 25 to 50% by weight based on the weight of the frozen noodles. It is preferable that the moisture content of the subsequent noodles is 54 to 60% by weight.

In addition, in the present invention, from the bottom, the container of the soup cooking section, gelatin gel and concentrated soup, straight soup gelatinized with gelatin or any one of the straight soups, the container of the noodle cooking section, gelatin gel, frozen noodles, By stacking the lids in this order, it is also possible to create noodles for microwave cooking in which the noodle cooking section and the soup cooking section are integrated.

Furthermore, the frozen noodles according to the present invention may be frozen noodles that are not washed and cooled with water.

Moreover, it is preferable that the frozen noodles according to the present invention are arranged so that the bottom surface of the noodle mass is facing upward.

Moreover, it is preferable that the noodles for microwave cooking according to the present invention are for delivery.

According to the present invention, it is possible to provide noodles for microwave cooking that are suitable for delivery and have the flavor and texture of freshly boiled noodles.

FIG. 2 is a schematic diagram showing a noodle cooking section A of noodles for microwave cooking according to the present invention. FIG. 2 is a schematic diagram showing a soup cooking section B of noodles for microwave cooking according to the present invention. FIG. 2 is a schematic diagram showing a noodle cooking section A' which is a modified example of noodles for microwave cooking according to the present invention. FIG. 3 is a schematic diagram showing a soup cooking section B' which is a modified example of the noodles for microwave cooking according to the present invention. FIG. 3 is a schematic diagram showing a state in which a noodle cooking section A' and a soup cooking section B', which are a modified example of the noodles for microwave cooking according to the present invention, are integrated. It is a schematic diagram showing ingredient part C concerning the present invention.

The present invention will be explained in detail below. However, the present invention is not limited to the following description.
Note that the type of noodles produced in the present invention is not particularly limited, and may be any type commonly known in the technical field. Examples include Chinese noodles, udon, soba, pasta, etc.

1. Noodle raw material composition For the raw noodles of the microwave-cooked noodles according to the present invention, ordinary noodle raw materials can be used. That is, as the main raw material flour, wheat flour (including durum flour), grain flour such as buckwheat flour and rice flour, and various starches such as potato starch, tapioca starch and corn starch may be used alone or in combination. You can. As the starch, raw starch, pregelatinized starch, and processed starches such as acetylated starch, etherified starch, and crosslinked starch can also be used. Salt, alkaline agents, various thickeners, noodle quality improvers, edible oils and fats, various pigments such as carotene pigments, etc., which are commonly used in the production of noodles, can be added to these main raw material flours. These may be added in powder form together with the main raw material powder, or may be added after being dissolved or suspended in kneading water.

2. Noodle making process Noodle dough (dough) is produced by kneading the above raw materials. More specifically, after adding auxiliary raw material powder such as noodle quality improver to main raw material powder such as wheat flour or starch and mixing the powder, kneading water is prepared by dissolving auxiliary raw materials such as salt and alkaline agent in water. and knead well using a mixer so that each ingredient is evenly mixed to produce a dough. At this time, mixing may be performed under reduced pressure using a vacuum mixer or the like.

Next, noodle strings are produced from the produced dough. The production method may be carried out according to a conventional method, such as a method in which the dough is extruded using an extruder or the like to produce noodle strings, or a method in which the dough is formed into noodle strips by compounding, etc., and then rolled several times with a roll to form a specified noodle. An example of this method is to cut out the noodle strips using a cut-out roll called a cutting blade or a kitchen knife to produce noodle strings. Next, the produced noodle strings are cut into appropriate lengths to obtain raw noodles. At this time, the shape of the cutting blade is not particularly limited, and may be a round blade, a square blade, or a knife tooth. The water content of the raw noodles according to the present invention is preferably 28 to 35% by weight.

3. Boiling Process Next, the produced raw noodles are filled into a bucket and boiled in boiling water to obtain boiled noodles. The boiling temperature and boiling time may be set as appropriate since preferred conditions vary depending on the type of noodles and the thickness of the noodles. The boiling temperature is about 90-100°C. In addition, the boiling time for Chinese noodles is about 20 seconds to 5 minutes, and for udon noodles it is about 4 minutes to 20 minutes.

When making raw noodles edible, the noodles are usually cooked until the moisture content of the noodles is about 57 to 63% by weight after boiling, but in the present invention, rather than completely boiling, It is preferable to adjust the moisture content of the noodles to about 50 to 55% by weight. If the water content of the boiled noodles is too low, the gelatinization of the boiled noodles will not progress, and when you microwave the noodle cooking section (described below), the surface of the noodles will melt, the core will be hard, and the texture will be powdery. Become. On the other hand, if the water content of the boiled noodles is too high, it will be difficult to obtain the flavor and texture of freshly boiled noodles when the noodles are cooked in a microwave oven in the noodle cooking section described below. More preferably, the water content of the boiled noodles is in the range of 50 to 52% by weight.

Boiled noodles that have been boiled may be washed with water and cooled if necessary, but washing and cooling with water tends to make the surface hard and reduce the flavor such as kansui odor. , it is preferable not to perform water washing and cooling. When cooling with water, it may be cooled by running tap water at a temperature of 20° C. or lower to remove slime from the surface. When washing and cooling with water, the water content of the boiled noodles increases by approximately 3% by weight.

Boiled noodles that have been subjected to boiling treatment or boiled noodles that have been washed with water and cooled if necessary may be coated with oil on the surface of the noodles to prevent binding. The type of oil is not particularly limited as long as it is edible, but oils that are liquid at room temperature or emulsified oils are preferred.

4. Freezing Process Next, the boiled noodles are filled into a freezing container and frozen to produce frozen noodles. If the frozen container can be subjected to microwave processing, the frozen container may be used as a container for the noodle cooking section. The freezing container may be designed so that the frozen noodles can fit into the container of the noodle cooking section, which will be described later. Further, it is preferable to fill the frozen container as evenly as possible so as not to increase the density. By freezing, noodles can be used immediately when needed, and can be stored at a moderately low temperature without being crushed in a microwave container during transportation such as delivery. In addition, during microwave cooking, which will be described later, the gelatin gel in the noodle cooking part dissolves, and it is possible to prevent the noodles from being directly heated too much by the microwave until the noodle boils.

Furthermore, conventional techniques can be applied to the means for freezing treatment in the present invention. For example, not only commercial freezing devices such as air blast type tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine type flexible freezers, but also general commercial and home freezers can be applied. Freezing may be carried out by rapid freezing, for example, using a tunnel freezer at about -35°C, or in a commercial freezer at -18°C. Frozen noodles can be stored in a -18°C freezer until used.
Further, since the water content of the noodles before freezing evaporates by around 2% by weight during the freezing process, the water content of the frozen noodles is preferably 48 to 54% by weight.

5. Gelatin Gel The gelatin gel according to the present invention can be used in both the noodle cooking section and the soup cooking section. The gelatin gel used in the noodle cooking section is obtained by heating and dissolving gelatin in water, then cooling and solidifying the gelatin. In the soup cooking section, you can use not only gelatin that is heated and dissolved in water, then cooled and solidified, but also gel that is heated and dissolved directly in straight soup, then cooled and solidified. can.

The type of gelatin is not particularly limited, and any gelatin such as sheet gelatin, powdered gelatin, and granular gelatin can be used. Furthermore, gelatin derived from pigs, cows, or fish can be used, and any gelatin strength of 100 to 300 g can be used. The amount of gelatin added varies depending on the type of gelatin used, but it can be adjusted taking into account the shape retention and water repelling properties of the gelatin gel, and the effect on the flavor and viscosity of the soup. It is preferable to add it in an amount of 5 to 3% by weight. If the gelatin concentration is too low, gelatinization may not occur or syneresis will occur; if it is too high, the flavor and viscosity of the soup will be affected.

Further, if the gel strength of the gelatin gel is 4 (/g) or more, shape retention can be maintained. If it is lower than 4, the gel will be weak and there is a possibility of liquid leakage during transportation. Further, if the gel strength is 10 or more, water separation from the gelatin gel can be reduced, and if it is 20 or more, the shape retention is very good, and water separation from the gel is almost eliminated. The gel strength of gelatin gel can be measured in accordance with "JIS K 6503:2001 Glue and Gelatin 5.4 Jelly Strength", except that the sample is a gel that has been cooled in a 4°C refrigerator for 24 hours. The gel strength of the gelatin gel used in the noodle cooking part is preferably 10 or more, more preferably 20 or more. The gelatin gel used in the soup cooking section may have a strength of 4 or more. However, if you are preparing and eating the soup on the spot without having to transport it for eat-in, if you are sealing the soup in a bag, or if you are putting it in a leak-proof container and taking it home on a light journey, such as by walking, etc. The soup in the soup cooking section does not necessarily need to be made into gelatin gel, and straight soup can also be used as it is. Note that the straight soup according to the present invention refers to a soup that can be eaten as is.

Further, an antifoaming agent may be added to the gelatin gel used in the noodle cooking section. Examples of antifoaming agents include silicone and emulsifiers with antifoaming properties. Examples of emulsifiers with antifoaming properties include Emulgy Super, a glycerin fatty acid ester, manufactured by Riken Vitamin Co., Ltd. It is preferable to adjust the amount of the antifoaming agent to such an extent that the taste is not affected while suppressing the generation of bubbles and boiling over of the gelatin solution during cooking of the noodle cooking portion.

6. Microwave Container The noodle cooking section and the soup cooking section according to the present invention use a microwaveable container. The material of the container body is not particularly limited as long as it can be cooked in a microwave oven. Examples include glass, ceramics, plastic materials such as polypropylene, polyethylene, polystyrene, and polysulfone, and paper. However, in the case of glass or ceramic containers, heat is absorbed by the container, so it is preferable to use foamed polypropylene or foamed polystyrene, which is resistant to cold and heat.

The shape of the container body is not particularly limited, and can be any desired shape such as a cup, bowl, dish, or deep dish shape. A lid can also be used to fit the container. The material for the lid is not particularly limited as long as it can be microwaved like the container, but heat-resistant polypropylene and polystyrene are preferred. If the lid is used for microwave cooking, it is preferable to provide a steam hole. By providing a lid, the noodles and gelatin gel can be prevented from jumping out of the microwave container during transportation, and bumping and boiling over can be prevented during microwave cooking, which will be described later, thereby increasing cooking efficiency.

8. Noodles for microwave oven cooking The noodles for microwave oven cooking of the present invention are intended for delivery, so the noodles for microwave oven cooking are prepared after an order is received. FIGS. 1 and 2 are diagrams showing a noodle cooking section A and a soup cooking section B of noodles for microwave cooking according to the present invention.

As shown in FIG. 1, the noodle cooking section A of the microwave-cookable noodles according to the present invention includes gelatin gel 4 placed in a microwave-cookable container 1, and boiled frozen noodles 3 placed thereon. A container 1 is covered with a microwaveable lid 2. In ordinary microwave-cookable noodles, the soup and noodles are cooked together, but in the microwave-cookable noodles according to the present invention, the noodle cooking section A is microwave-cooked only in the noodle cooking section A. .

Since the gelatin gel 4 is in direct contact with the frozen noodles 3, the strength of the gelatin gel 4 is preferably 20 or more to prevent moisture transfer. The amount of gelatin gel 4 to be added is preferably such that the moisture content of the finished noodles increases by 3 to 8% by weight. Specifically, it is preferable to add about 25 to 50% by weight based on the weight of frozen noodles. If the amount is too low, the gelatin gel will dissolve and boil during microwave cooking, making it difficult to obtain the sensation of freshly boiled noodles. If the amount is too high, it will not only take time to dissolve the gelatin gel and bring the noodles to a boil, More gelatin solution is not absorbed. The gelatin gel 4 may be gelatinized in advance in the container 1, or may be added to the container 1 in the required amount while scooping the gelatin gel 4 with a spoon or the like. The latter is preferable because it increases the surface area of the gelatin gel 4 and dissolves faster.

It is preferable that the frozen noodles 3 are placed on the noodle block by inverting it so that the bottom surface of the noodle block, that is, the flat surface of the bottom side of the container used when freezing boiled noodles in a freezing container, faces up. If you place the noodles with the surface of the noodle block, that is, the uneven surface on the top when freezing boiled noodles in a freezer container, facing up, electromagnetic waves will concentrate on the convex parts of the noodles during microwave cooking, which will be described later. becomes discolored easily.

As shown in FIG. 2, the soup cooking section B of the noodles for microwave cooking according to the present invention includes putting gelatin gel 9 in a microwaveable container 6, adding concentrated soup 8, and adding a microwaveable lid. 7 is placed on the container 6. In ordinary microwave-cookable noodles, the soup and noodles are cooked together, but in the microwave-cookable noodles according to the present invention, soup cooking part B is microwave-cooked only in soup cooking part B. .

The gelatin gel 9 only needs to maintain its gel shape and prevent liquid leakage during transportation, and has a gel strength of 4 or more. Further, although the soup cooking section B according to the present invention is divided into a concentrated soup 8 and a gelatin gel 9, a straight soup gelatinized with gelatin may also be used. It is preferable to separate the concentrated soup 8 and the gelatin gel 9 as in the soup cooking section B according to the present invention, since there is no need to prepare gelatin gel for each variation of soup and the gelatin gel can be shared.

Further, when using the concentrated soup 8, it is preferable to put the gelatin gel 9 and the concentrated soup 8 into the container 6 in that order from the bottom. If the concentrated soup 8 is added first, there will be problems such as burning when cooking in the microwave.

The soup in the soup cooking section does not necessarily have to be gelatinized, but if it is to be cooked and eaten on the spot without being transported, such as when eating in, or if straight soup is sealed in a bag, it must be in a container with leak prevention measures. If the soup is to be put in a container and taken home for light transportation on foot, the straight soup can be used as is instead of the concentrated soup 8 and gelatin gel 9.

Further, if necessary, an ingredients part C including ingredients 10 such as bean sprouts, cabbage, menma and chashu as shown in FIG. 6 can be included in the noodle cooking part A or the soup cooking part B, or can be attached separately. .

As a modification of the noodles for microwave cooking of the present invention, noodles may be cooked in a microwave oven in a state where the noodle cooking section A' and the soup cooking section B' are integrated as shown in FIGS. 3 to 5. . In this case, as shown in FIG. 5, only one lid is required, and the shape is preferably such that the noodle cooking section A' is included inside the soup cooking section B'. Further, it is preferable that a steam hole is provided in the container 1 of the noodle cooking section at a position where the gelatin gel 4 will not flow out even if it is dissolved. By doing so, the steam generated during microwave cooking will exit from the steam hole in the noodle cooking section A' through the steam hole in the lid 7, so even if heated for a long time, the soup in the soup cooking section B' will boil. becomes less likely to occur.

Further, if necessary, as shown in FIG. 6, an ingredient part C including ingredients 10 such as bean sprouts, cabbage, menma, and chashu can be packaged on top of the noodle cooking part A, or can be attached separately.

If the noodles are somewhat thin, it is preferable to use microwave-cookable noodles with integrated noodle cooking section and soup cooking section as shown in Figs. It is preferable to use a separate noodle cooking section and soup cooking section as shown in FIGS. 1 and 2. Also, when using straight soup that has not been gelatinized in the soup cooking section, if the temperature of the soup is high, the frozen noodle lumps in the noodle cooking section will be more likely to dissolve, which may affect the quality. Preferably, the noodle cooking section and the soup cooking section are separated as shown in FIGS. 1 and 2.

9. Delivery The microwaveable noodles of the present invention are intended to be delivered by bicycle, motorbike, car, etc., but they can also be provided directly to customers at stores, etc., or can be taken home from the store and eaten by customers. Delivery and take-out times are expected to be within 30 minutes, and the noodles will be transported at low temperatures in a heat-insulating container and cooked in the microwave. If it takes less than 30 minutes, the noodles can be delivered to customers in a sufficiently cold state.

10. Microwave Cooking The noodles for microwave cooking of the present invention are finally cooked by the eater in a microwave oven. The cooking time depends on the type of noodles for microwave cooking and the thickness of the noodles, but when cooking the noodle cooking section and the soup cooking section separately, the cooking time is usually 500 to 600 W for the noodle cooking section. You only need to cook for 6 minutes, and 5 to 6 minutes for the soup cooking section. Further, when cooking the noodle cooking section and the soup cooking section at the same time, it is usually enough to cook at 500 to 600 W for about 8 to 12 minutes. In the noodles for microwave cooking according to the present invention, by providing the noodle cooking section and the soup cooking section separately, it is possible to separately cook the noodles and the soup, and the settings can be made so that each can be cooked optimally. can.

In addition, the moisture content of the frozen noodles of the microwave-cookable noodles of the present invention is set lower than that of ordinary boiled noodles, and the gelatin gel in the noodle cooking part dissolves and boils during microwave cooking, causing the frozen noodles to boil and cook. It can be heated and cooked. Therefore, it is possible to reproduce the flavor and texture of freshly boiled noodles.

At this time, gelatin is added so that the water content of the noodles after microwave cooking of the noodles for microwave cooking of the present invention is about 3% by weight lower than the water content of boiled noodles when the raw noodles are boiled so that they can be eaten as they are. It is preferable to adjust the amount of gel added and the heating time in a microwave oven. Specifically, if the water content of boiled noodles is 57 to 63% by weight when boiled so that they can be eaten as is, gelatin gel is added so that the water content after microwave cooking is 54 to 60% by weight. The amount added and the heating time in the microwave can be adjusted. The reason for this is that when boiling, water penetrates and gelatinizes from the outside of the noodles, whereas when cooking in a microwave, the gelatinization of the noodles inside also progresses, which is why it is not as good as when raw noodles are boiled. This is because if you heat it in the microwave until the moisture content is the same, gelatinization will progress too much and the texture will become soft.

In addition, by using frozen noodles that have been properly boiled, the surface of the noodles is gelatinized, so the surface of the noodles does not melt while the gelatin gel boils during microwave cooking. It is possible to create a gradient in the degree of gelatinization inside, similar to that of boiled noodles, resulting in a texture more similar to freshly boiled noodles.

The present embodiment will be described in more detail below with reference to Examples.

<Preliminary test> Examination of gelatin gel Powdered gelatin (derived from cow, jelly strength 250 g) was heated and dissolved in water at 50°C to the following 0.6 to 2.6% by weight, and after cooling at room temperature, A gelatin gel solidified at ℃ for 24 hours was prepared, and the gel strength, shape retention, and water repellency of the gelatin gel, and the influence of the gelatin solution on the soup after heating in the microwave (flavor, viscosity) were evaluated. The sensory evaluation was conducted by five experienced panelists.

The gel strength was measured by the method described above. Shape retention was visually inspected: × indicates that it has not gelled, △ indicates that it has gelled but easily loses its shape, and ○ indicates that it has gelled and has good shape retention. Those with very good shape retention were rated as ◎. Regarding water repellency, place an agar film (50℃ solubility) on the prepared gelatin gel and check the wetness on the agar film after 60 minutes at room temperature. The agar film was rated as △ when it was wet, the agar film was slightly wet but water was almost completely repelled as ○, and the agar film was dry and water was completely repelled as ◎.

Regarding the effect on the soup, we cooked 280g of gelatin gel in a microwave at 600W for 6 minutes, added 30g of concentrated liquid soup for tonkotsu ramen, and compared it with a soup made by dissolving 30g of concentrated liquid soup for tonkotsu ramen in 280g of boiling water. The flavor and viscosity of the soup were sensory evaluated. Regarding the flavor, ◎ means that you can't feel any gelatin flavor at all, ○ means that you can feel a little gelatin flavor but it's generally good, △ means that you can feel gelatin flavor but it's generally okay as a soup. Items that are strong and cannot be used as soup are marked as ×. Regarding the viscosity, ◎ means that it has no effect on the viscosity (thickness) of the soup, ○ means that it thickens slightly but is generally good, △ means that it is very thick, and × means that it thickens significantly. did.

The evaluation results of the preliminary test are shown in Table 1 below.

As shown in Table 1, it can be seen that the higher the gelatin concentration of the gelatin gel, the higher the gelatin strength and the better the shape retention. The relationship between concentration and gelatin strength differs depending on the type of gelatin used, so if the gelatin strength is 4 or higher, it has sufficient shape retention as a gelatin gel, and if it is 20 or higher, it has very good retention. Think of it as having form.

Regarding water repellency, it is thought that the higher the gelatin concentration (gelatin strength), the more water is suppressed from being released from the gelatin gel, and the more water is prevented from transferring to the noodles. It is considered that a gelatin strength of 10 or more can satisfactorily prevent water separation from gelatin gel, and a gelatin strength of 20 or more can very well prevent water separation from a gelatin gel.

Regarding flavor, it can be seen that the higher the gelatin concentration, the stronger the flavor derived from gelatin. The concentration of flavor varies depending on the type of gelatin and the type of soup, but when used in soup, it is preferable to use gelatin with the lowest possible strength among appropriate gelatin strengths.

As for the viscosity, it has almost no effect on the soup after cooking in the microwave due to its high temperature, but it can be seen that if the concentration is too high, the viscosity will be slightly affected. The viscosity is preferably adjusted to suit the gelatin strength and flavor.

<Experiment 1> Study of noodles for microwave oven (Example 1)
Mix 1000 g of semi-strong flour with 4 g of egg white powder and 6 g of gluten, 15 g of common salt, 13 g of Kansui preparation (50% sodium carbonate: 45% potassium carbonate: 5% polymerized phosphate), 6g of gardenia pigment, and sodium lactate preparation (60% by weight). ), 55 g of alcohol preparation (60% by weight) was dissolved in 290 g of water, mixed and kneaded for 3 minutes under normal pressure using a vacuum mixer, and then kneaded for 8 minutes under reduced pressure to prepare noodle dough. did.

The prepared dough was composited to make a noodle sheet, and after rolling the noodle sheet to 1.55 mm by roll rolling, the noodle sheet was cut with a No. 18 square roll cutting blade to make noodle strings, and then about The noodle strings were cut into 30 cm pieces (moisture content: 32.0% by weight), and the noodles were divided into 140 g portions and made into noodle balls.

The raw noodles formed into noodle balls were boiled for 60 seconds in boiling water to produce boiled noodles (water content 51.4% by weight). Mix 206g of boiled noodles and 5g of emulsified oil, put 209g in a medium plate made of cold and heat-resistant polypropylene (diameter 196mm, height 28mm), freeze in an air blast refrigerator at -36℃ for 40 minutes, and make frozen noodles. After producing 196 g (moisture 50.5% by weight), it was stored in a -18°C freezer.

Next, powdered gelatin (derived from beef, jelly strength 250g) was added to 50°C hot water to a concentration of 1.7% by weight, and after removing the rough heat, it was solidified in a refrigerator at 4°C for 24 hours to form a paste for noodle cooking. A gelatin gel was produced (gel strength 22.9/g).

Next, remove the frozen noodles from the medium plate, scoop up 100g of the prepared gelatin gel with a spoon, and place the prepared frozen noodles on top of the gelatin gel by inverting it so that the bottom of the noodle mass is facing up. A noodle cooking part for microwave cooking noodles as shown in No. 3 was prepared.

Next, powdered gelatin (derived from beef, jelly strength 250 g) was added to 50°C hot water to a concentration of 1.0% by weight, and after removing the rough heat, it was solidified in a refrigerator at 4°C for 24 hours, and then added to the soup cooking section. A gelatin gel was prepared for this purpose (gel strength: 4.6/g).

Scoop 270 g of the prepared gelatin gel into a microwaveable heat-resistant polystyrene container (top diameter 195 mm, bottom diameter 107 mm, height 80 mm), and add concentrated liquid soup (miso) on top. Add 146 g of ramen), place the prepared medium plate containing the noodle cooking part on top of it, cover it with a microwaveable polypropylene lid (diameter 187 mm, height 25 mm) that fits inside the container. , Noodles for microwave cooking (and soup cooking part) as shown in FIG. 5 were prepared.

(Example 2)
Noodles for microwave cooking were prepared according to Example 1, except that the boiling time was 50 seconds (moisture content: 50.2% by weight).

(Example 3)
Noodles for microwave cooking were prepared according to Example 1, except that the boiling time was 100 seconds (moisture content: 55.0% by weight).

(Example 4)
Mix 1000 g of semi-strong flour with 5 g of egg white powder, 12 g of salt, 11 g of kansui preparation (50% sodium carbonate: 45% potassium carbonate: 5% polymerized phosphate), 1g of gardenia pigment, 15g of sodium lactate preparation (60% by weight), A kneaded water prepared by dissolving 53 g of an alcoholic preparation (60% by weight) in 275 g of water was added, and kneaded for 15 minutes using a normal pressure mixer to prepare noodle dough.

The prepared dough was composited to make a noodle sheet, and after rolling the noodle sheet to 1.7 mm by roll rolling, the noodle sheet was cut with a No. 20 square roll cutting blade to make noodle strings. The noodle strings were cut into 30 cm pieces (moisture content: 31.0% by weight), and the noodles were divided into 135 g portions and made into noodle balls.

The raw noodles formed into noodle balls were boiled for 45 seconds in boiling water to produce boiled noodles (water content 50.6% by weight). Mix 183g of boiled noodles and 5g of emulsified oil, put 186g in a medium plate made of cold and heat-resistant polypropylene (diameter 196mm, height 28mm), freeze in an air blast refrigerator at -36℃ for 40 minutes, and make frozen noodles. After producing 180 g (moisture 48.3% by weight), it was stored in a -18°C freezer.

Next, take out the frozen noodles from the medium plate, scoop up 80g of the gelatin gel for noodle cooking prepared in Example 1 into the medium plate, and place the prepared frozen noodles on top of the gelatin gel, making sure that the bottom of the noodle mass is The noodle cooking portion for microwave cooking noodles as shown in FIG. 3 was prepared by inverting and placing the noodle so that it was facing upward.

Into a microwaveable heat-resistant polystyrene container (top diameter 195 mm, bottom diameter 107 mm, height 80 mm), scoop 250 g of the gelatin gel for the soup cooking section prepared in Example 1 with a spoon, Add 151g of liquid concentrated soup (soy sauce tonkotsu ramen) on top of it, place the prepared medium plate containing the noodle cooking part on top of it, and attach a microwaveable polypropylene lid (diameter 187mm) that fits inside the container. , 25 mm in height) to produce noodles (and soup cooking section) for microwave cooking as shown in FIGS. 4 and 5.

(Example 5)
Mix 1000 g of semi-strong flour with 11 g of egg white powder and 4 g of gluten, 10 g of common salt, 12 g of kansui preparation (sodium carbonate 50: potassium carbonate 45: polymerized phosphate 5), gardenia pigment 1 g, sodium lactate preparation (60% by weight) ) and 55 g of an alcohol preparation (60% by weight) dissolved in 260 g of water were added and kneaded for 15 minutes using a normal pressure mixer to prepare noodle dough.

A noodle sheet was made by compounding the prepared dough, and after rolling the noodle sheet to 1.35 mm by roll rolling, the noodle sheet was cut with a No. 22 square roll cutting blade to make noodle strings. The noodle strings were cut into 30 cm pieces (moisture 30.0% by weight), and the noodles were divided into 115 g portions and made into noodle balls.

The raw noodles formed into noodle balls were boiled for 45 seconds in boiling water to produce boiled noodles (water content 52.1% by weight). Rinse the boiled noodles under running water, remove the slime from the surface, and mix 173 g of cooled noodles (moisture 55.2% by weight) with 5 g of emulsified oil to prepare a medium plate made of cold and heat resistant polypropylene (diameter 196 mm, 176 g of the noodles were placed in a bowl (height: 28 mm) and frozen for 40 minutes in an air blast refrigerator at -36°C to produce 171 g of frozen noodles (moisture: 53.2% by weight), which were then stored in a -18°C freezer.

Next, take out the frozen noodles from the medium plate, scoop up 50g of the gelatin gel for noodle cooking prepared in Example 1 into the medium plate, and place the prepared frozen noodles on top of the gelatin gel, making sure that the bottom of the noodle mass is The noodle cooking portion for microwave cooking noodles as shown in FIG. 3 was prepared by inverting and placing the noodle so that it was facing upward.

Into a microwaveable heat-resistant polystyrene container (upper diameter 195 mm, lower diameter 107 mm, height 80 mm), scoop up 280 g of the gelatin gel for the soup cooking section prepared in Example 1 with a spoon, Add 102g of concentrated liquid soup (soy sauce ramen) on top of it, place the prepared medium plate containing the noodle cooking part on top of it, and attach a microwaveable polypropylene lid (diameter 187mm) that fits inside the container. 25 mm in height) to produce noodles (and soup cooking section) for microwave cooking as shown in FIGS. 4 and 5.

(Example 6)
Mix 1000 g of semi-strong flour with 10 g of gluten, 15 g of salt, 15 g of kansui preparation (50% sodium carbonate: 45% potassium carbonate: 5% polymerized phosphate), 15g of sodium lactate preparation (60% by weight), and 15g of alcohol preparation (60% by weight). %) dissolved in 270 g of water was added and kneaded for 15 minutes using a normal pressure mixer to prepare noodle dough.

A noodle sheet was made by compounding the prepared dough, and after rolling the noodle sheet to 1.70 mm by roll rolling, the noodle sheet was cut with a No. 9 square roll cutting blade to make noodle strings, and then about The noodle strings were cut into 30 cm pieces (moisture content: 31.0% by weight), and the noodles were divided into 360 g portions and made into noodle balls.

The raw noodles formed into noodle balls were boiled in boiling water for 180 seconds to prepare boiled noodles (moisture content: 51.5% by weight). Mix 360g of boiled noodles and 15g of emulsified oil, put 331g in a cold-resistant polypropylene freezer container (diameter 154mm, height 45mm), freeze in an air blast refrigerator at -36℃ for 40 minutes, and make 320g of frozen noodles ( After preparing the sample (water content: 52.0% by weight), it was stored in a -18°C freezer.

Next, the frozen noodles were taken out from the freezing container, and 110 g of the gelatin gel for noodle cooking prepared in Example 1 was placed in a microwaveable heat-resistant expanded polystyrene container (upper diameter 179 mm, lower diameter 107 mm, height 60 mm), and placed the prepared frozen noodles thereon by inverting them so that the bottom side was facing up, to prepare a noodle cooking section for microwave cooking noodles as shown in Fig. 1.

Next, scoop 250 g of the gelatin gel for the soup cooking section prepared in Example 1 into a microwaveable heat-resistant expanded polystyrene container (upper diameter 195 mm, lower diameter 107 mm, height 80 mm) with a spoon. Add 154 g of liquid concentrated soup (tonkotsu ramen) on top of the container, cover with a microwaveable polypropylene lid (diameter 187 mm, height 25 mm) that fits inside the container, and place it in an electronic container as shown in Figure 2. A soup cooking part for microwave cooking noodles was prepared.

(Comparative example 1)
140 g of the raw noodles produced in Example 1 were boiled in boiling water for 180 seconds to produce 230 g of boiled noodles (61.0% by weight of water). Next, 146 g of concentrated soup and 270 g of boiled water were placed in a microwaveable heat-resistant polystyrene container (upper diameter 195 mm, lower diameter 107 mm, height 80 mm), boiled noodles were added thereto, and a boiled noodle sample was prepared for comparison. Created.

(Comparative example 2)
140 g of raw noodles prepared in Example 1 were boiled in boiling water for 150 seconds to prepare 220 g of boiled noodles (water content 57.8% by weight). Rinse the prepared boiled noodles under running water, remove the slime from the surface, and mix 228 g of cooled noodles (60.5% water content) with 5 g of emulsified oil. 196 mm, height 28 mm) and stored at 4°C as a noodle cooking section for chilled noodles.

Next, in the same manner as in Example 1, 270 g of the gelatin gel for the soup cooking part prepared in Example 1 was placed in a microwaveable heat-resistant expanded polystyrene container (upper diameter 195 mm, lower diameter 107 mm, height 80 mm). Add 146g of concentrated liquid soup (miso ramen) on top of it, place a medium plate containing the noodle cooking part of the prepared chilled noodles on top, and microwave cooking that fits inside the container. A convenient store-style set noodle set for microwave cooking as shown in FIG. 5 was produced by covering the noodles with a polypropylene lid (diameter 187 mm, height 25 mm).

(Comparative example 3)
140 g of raw noodles prepared in Example 1 were boiled in boiling water for 150 seconds to prepare 220 g of boiled noodles (water content 57.8% by weight). Rinse the prepared boiled noodles under running water, remove the slime from the surface, and mix 228 g of cooled noodles (60.5% water content) with 5 g of emulsified oil. 196 mm, height 28 mm), and frozen for 40 minutes in an air blast refrigerator at -36°C to produce 221 g of frozen noodles (moisture 58.5% by weight). Stored in the freezer.

Next, in the same manner as in Example 1, 270 g of the gelatin gel for the soup cooking part prepared in Example 1 was placed in a microwaveable heat-resistant expanded polystyrene container (upper diameter 195 mm, lower diameter 107 mm, height 80 mm). Add 146g of concentrated liquid soup (miso ramen) on top of it, place a medium plate containing the noodle cooking part of the prepared chilled noodles on top, and microwave cooking that fits inside the container. A lid made of polypropylene (diameter: 187 mm, height: 25 mm) was placed thereon, and frozen noodles for microwave cooking as shown in FIG. 5 were produced.

(Comparative example 4)
135 g of the raw noodles prepared in Example 4 were boiled in boiling water for 150 seconds to produce 221 g of boiled noodles (water content 57.6% by weight). Next, 151 g of concentrated soup and 250 g of boiled water were placed in a microwaveable heat-resistant polystyrene container (upper diameter 195 mm, lower diameter 107 mm, height 80 mm), boiled noodles were added thereto, and a boiled noodle sample was prepared for comparison. Created.

(Comparative example 5)
115 g of raw noodles prepared in Example 5 were boiled in boiling water for 120 seconds to prepare 201 g of boiled noodles (62.1% by weight of water). Next, 102 g of concentrated soup and 280 g of boiled water were placed in a microwaveable heat-resistant polystyrene container (upper diameter 195 mm, lower diameter 107 mm, height 80 mm), boiled noodles were added there, and a boiled noodle sample was prepared for comparison. Created.

(Comparative example 6)
The raw noodles produced in Example 6 were boiled in boiling water for 360 seconds to produce 306 g of boiled noodles (water content 58.6% by weight). Next, 154 g of concentrated soup and 250 g of boiled water were placed in a microwaveable heat-resistant polystyrene container (upper diameter 195 mm, lower diameter 107 mm, height 80 mm), boiled noodles were added thereto, and a boiled noodle sample was prepared for comparison. Created.

Each sample other than Comparative Examples 1, 4, 5, and 6 was cooked in a microwave oven and subjected to sensory evaluation. The evaluation was carried out by five veteran panelists, and the texture and flavor of the noodles were evaluated using the samples of Comparative Examples 1, 4, 5, and 6 as standards. ◎, slightly inferior but good were rated ○, slightly inferior were rated △, and markedly inferior were rated ×.

Microwave cooking conditions and sensory evaluation results for each sample other than Comparative Examples 1, 4, 5, and 6 are shown in Table 2 below.

As shown in Comparative Example 2, when chilled noodles are heated together with soup, such as set noodles sold at convenience stores, the flavor of the noodles is poor due to the noodles absorbing the soup, and cooking is difficult. Since it was only heated rather than boiled, the texture of the noodles also deteriorated.

Furthermore, as shown in Comparative Example 3, when frozen noodles were simply cooked, the freshly boiled flavor was weak and the texture was overall elastic, which is unique to frozen noodles.

On the other hand, as shown in Examples 1 to 6, by dividing noodles for microwave cooking into a noodle cooking section and a soup cooking section and cooking them in the microwave, even when cooking in a microwave, the noodle cooking section By dissolving the gelatin gel and boiling, the noodles were cooked as if they had been boiled, resulting in a flavor and texture similar to boiled noodles.

As shown in Example 2, when the boiling time is short and the water content of the boiled noodles is low, there is less gelatinization on the surface, and the noodles absorb water before the gelatin gel boils, so the surface appears to be slightly thawed. It had a nice texture. In addition, moisture did not penetrate into the interior of the noodles, and the gelatinization of the noodle cores during microwave cooking was weakened, so the cores of the noodles tended to be powdery and have poor flavor and texture.

In addition, as shown in Example 3, when the boiling time is long and the water content of the boiled noodles is high, the flavor of boiled raw noodles becomes weaker, the surface of the noodles feels taut, the moisture gradient of the noodles is small, and the inside of the noodles is There was a tendency for gelatinization to progress and for a lack of elasticity.

1 Container (noodle cooking section)
2 Lid (noodle cooking part)
3 Frozen noodles 4 Gelatin gel (noodle cooking department)
5 (Microwave cooking container) Lid 6 Container (soup cooking section)
7 Lid (soup cooking part)
8 Concentrated soup 9 Gelatin gel (soup cooking section)
10 Ingredients 11 Tray A Noodle cooking section A' Noodle cooking section (modified example)
B Soup cooking section B' Soup cooking section (modified example)
C Ingredients section

Claims (6)

a noodle cooking section including frozen noodles obtained by freezing boiled noodles obtained by boiling raw noodles, gelatin gel, and a microwaveable container;
Noodles for microwave cooking, comprising a soup cooking section comprising any one of gelatin gel and concentrated soup, gelatin-gelatinized straight soup, or straight soup, and a microwaveable container . ,
Noodles for microwave cooking, characterized in that gelatin gel in the noodle cooking section is added in an amount of 25 to 50% by weight based on the weight of the frozen noodles . The moisture content of the frozen noodles is 48 to 54% by weight,
The noodles for microwave cooking according to claim 1 , wherein the noodles after cooking in the noodle cooking section have a water content of 54 to 60% by weight. The noodles for microwave cooking according to claim 1, wherein the gelatin gel in the noodle cooking section has a gel strength of 10 or more. The noodle cooking section and the soup cooking section are in an integrated state,
The noodle cooking section is above the soup cooking section,
From the bottom: the container of the soup cooking section, the gelatin gel and concentrated soup, the straight soup gelatinized with gelatin or any one of the straight soups, the container of the noodle cooking section, the gelatin gel of the noodle cooking section, and the gelatin gel and concentrated soup. The noodles for microwave cooking according to any one of claims 1 to 3, characterized in that the frozen noodles and the lid are laminated in this order. The noodles for microwave cooking according to any one of claims 1 to 4 , wherein the frozen noodles are noodles that have been frozen without being washed and cooled. The noodles for cooking in a microwave oven according to any one of claims 1 to 5, wherein the noodles for cooking in a microwave oven are for delivery.

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