JPH03114417A - Container with instant food for electronic range - Google Patents
Container with instant food for electronic rangeInfo
- Publication number
- JPH03114417A JPH03114417A JP2246762A JP24676290A JPH03114417A JP H03114417 A JPH03114417 A JP H03114417A JP 2246762 A JP2246762 A JP 2246762A JP 24676290 A JP24676290 A JP 24676290A JP H03114417 A JPH03114417 A JP H03114417A
- Authority
- JP
- Japan
- Prior art keywords
- food
- container
- instant
- water
- instant food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 74
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 65
- 238000010438 heat treatment Methods 0.000 claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 238000005187 foaming Methods 0.000 claims abstract description 15
- 239000007787 solid Substances 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 8
- 239000000126 substance Substances 0.000 claims description 18
- 235000021487 ready-to-eat food Nutrition 0.000 claims description 15
- 235000008446 instant noodles Nutrition 0.000 claims description 13
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 108010064851 Plant Proteins Proteins 0.000 claims description 2
- 238000000354 decomposition reaction Methods 0.000 claims description 2
- 235000021118 plant-derived protein Nutrition 0.000 claims description 2
- 235000021055 solid food Nutrition 0.000 claims description 2
- -1 cane sugar fatty acid ester Chemical class 0.000 abstract description 12
- 238000010411 cooking Methods 0.000 abstract description 12
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 9
- 229930195729 fatty acid Natural products 0.000 abstract description 9
- 239000000194 fatty acid Substances 0.000 abstract description 9
- 238000010521 absorption reaction Methods 0.000 abstract description 8
- 229930006000 Sucrose Natural products 0.000 abstract description 5
- 229960004793 sucrose Drugs 0.000 abstract 1
- 235000012149 noodles Nutrition 0.000 description 27
- 238000009835 boiling Methods 0.000 description 20
- 240000007594 Oryza sativa Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- 230000003254 anti-foaming effect Effects 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 239000004088 foaming agent Substances 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 229920002050 silicone resin Polymers 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000237519 Bivalvia Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920006257 Heat-shrinkable film Polymers 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004721 Polyphenylene oxide Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229910045601 alloy Inorganic materials 0.000 description 1
- 239000000956 alloy Substances 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 235000020639 clam Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000003779 heat-resistant material Substances 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002648 laminated material Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000007769 metal material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 229920002492 poly(sulfone) Polymers 0.000 description 1
- 229920000515 polycarbonate Polymers 0.000 description 1
- 239000004417 polycarbonate Substances 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920006380 polyphenylene oxide Polymers 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 125000004805 propylene group Chemical group [H]C([H])([H])C([H])([*:1])C([H])([H])[*:2] 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 229910052718 tin Inorganic materials 0.000 description 1
- 239000011135 tin Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Cookers (AREA)
- Package Specialized In Special Use (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、即席焼そばや即席マカロニ等の固形即席食品
を、電子レンジで調理することによって短時間で良好な
食感に復元でき、調理後に水を捨てる手間のない、可食
性の発泡剤を含む電子レンジ用即席食品入り容器に関す
るものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention enables solid instant foods such as instant fried noodles and instant macaroni to be restored to good texture in a short time by cooking them in a microwave oven, and after cooking, The present invention relates to a microwaveable ready-to-eat food container containing an edible foaming agent that does not require the hassle of discarding water.
従来、即席焼そばを食べる場合には、先づ多量の熱湯を
加え、この熱で加温して復元させ、復元後に余剰の湯を
捨ててから、別添の調味用液体又は粉末スープを添加す
ることが行われている。従って、上記の形態の即席食品
の調理操作では、食品が復元した後に余剰の湯を捨てな
ければならず煩雑であった。さらに、食品は単に熱湯の
注加のみによって加熱されるので、復元性が悪く、食品
の食感も良好とはいえなかった。従って、麺線の太い即
席麺やスパゲティ等、“こし”のある食感の麺等は、−
切調理することができなかった。Traditionally, when eating instant yakisoba, you first add a large amount of boiling water, heat it with this heat to restore it, throw away the excess hot water after restoration, and then add the attached seasoning liquid or powder soup. things are being done. Therefore, in the cooking operation of the instant food of the above type, the surplus hot water must be discarded after the food is reconstituted, which is complicated. Furthermore, since the food is heated only by adding boiling water, the restoring properties are poor and the texture of the food is not good. Therefore, instant noodles with thick noodle strings, noodles with a chewy texture, such as spaghetti, etc.
I couldn't cut it and cook it.
そこで、上記のような麺線の太い即席麺やスパゲティ等
を調理する場合には、なべ等の容器で麺をほぐしながら
茹でる操作が必要であり、このために、湯を沸かす手間
を含めて調理に少なくとも８〜１５分程度の時間を要し
、また調理中に容器から茹湯が噴きこぼれる等、調理操
作が大変煩雑であった。Therefore, when cooking instant noodles with thick noodle strings or spaghetti as mentioned above, it is necessary to boil the noodles while loosening them in a container such as a pot. The cooking operation was very complicated, as it took at least 8 to 15 minutes to prepare, and the boiling water spilled out of the container during cooking.
〔発明が解決しようとする問題点〕
本発明の目的は、即席麺等の固形即席食品を、短時間で
良好な食感に復元することができ、かつ調理後に余分の
湯を捨てる手間が不必要で、簡易に調理できる即席食品
入り容器を提供することにある。[Problems to be Solved by the Invention] An object of the present invention is to restore solid instant foods such as instant noodles to a good texture in a short period of time, and to eliminate the hassle of discarding excess hot water after cooking. To provide a container containing instant food that is necessary and can be easily prepared.
本発明者らは、上記の目的を達成すべく鋭意研究した結
果、以下のような知見を得た。The present inventors have made the following findings as a result of intensive research to achieve the above object.
１） 内部を密閉又は略密閉状態となし得る容器に、固
形即席食品、可食性の発泡剤及び水とを収容し、これを
電子レンジで加熱することによって、容器内部が強い沸
騰状態となって沸騰水面が即席食品の上部にまでおよび
、即席食品を極めて短時間に完全かつ均一に復元するこ
とができること。1) A solid instant food, an edible foaming agent, and water are placed in a container that can be sealed or nearly sealed, and heated in a microwave to create a strong boiling state inside the container. The boiling water level extends to the top of the instant food, and the instant food can be completely and uniformly restored in a very short time.
２） また、上記の作用は、容器に収容する水の量が比
較的少量であっても達成されること。従って、容器に収
容する水の量を、即席食品を喫食状態に復元するに充分
な量とすることによって、水は加熱中に即席食品に・は
ぼ完全に吸収され、加熱後に水を捨てる必要がないこと
。2) Furthermore, the above effects can be achieved even if the amount of water contained in the container is relatively small. Therefore, by ensuring that the amount of water contained in the container is sufficient to restore the ready-to-eat food to an edible state, the water will be almost completely absorbed into the ready-to-eat food during heating and there will be no need to discard the water after heating. That there is no.
本発明は、これらの知見に基づいてなされたものである
。すなわち、本発明は、容器本体と容器内部を密閉又は
略密閉状態となし得る蓋とから構成された容器の内部に
、吸水することによって復元し、喫食状態となる固形即
席食品及び可食性の発泡剤を収容し、該固形食品の吸水
量の１００〜１５５重量％の水の存在下に、電子レンジ
で加熱調理するための電子レンジ用即席食品入り容器を
提供する。The present invention has been made based on these findings. That is, the present invention provides a solid instant food and an edible foam that are restored to an edible state by absorbing water inside a container that is composed of a container body and a lid that can seal or substantially seal the inside of the container. To provide a container containing an instant food for use in a microwave oven, in which the food is cooked in a microwave oven in the presence of water in an amount of 100 to 155% by weight of the water absorption amount of the solid food.
本発明で使用する容器は、内容物を出し入れするために
上方に開放部を有した容器本体と、上記開放部を覆い容
器内部を密閉又は略密閉状態となし得る蓋とから構成さ
れる。容器本体及び蓋は、マイクロ波を透過し、かつ電
子レンジの加熱に耐えつる耐熱性材料でつくる。マイク
ロ波を透過する材料としては、例えば、ポリエチレン、
ポリプロピレン、ポリカーボネート、ポリスルフォン、
ポリフェニレンオキサイド、ポリエステル、ナイロン、
紙及びこれらのラミネート物等が好適に使用される。ま
た、マイクロ波を透過しない材料を用いてもよく、例え
ば、アルミニウム、ニッケル、クロム、鉄、亜鉛、スズ
やこれらの合金等の金属材料が使用される。しかし、こ
の場合には、少なくとも容器の一部にマイクロ波を透過
することができる部分を設ける必要がある。The container used in the present invention is composed of a container main body having an opening at the top for taking out and taking out the contents, and a lid that covers the opening and can make the inside of the container airtight or substantially airtight. The container body and lid are made of a heat-resistant material that is transparent to microwaves and can withstand heating in a microwave oven. Examples of materials that transmit microwaves include polyethylene,
polypropylene, polycarbonate, polysulfone,
polyphenylene oxide, polyester, nylon,
Paper and laminates thereof are preferably used. Further, a material that does not transmit microwaves may be used, such as metal materials such as aluminum, nickel, chromium, iron, zinc, tin, and alloys thereof. However, in this case, it is necessary to provide at least a portion of the container with a portion that can transmit microwaves.
容器の構造は、カップ状、トレイ状等いずれでもよい。The structure of the container may be cup-shaped, tray-shaped, or the like.
また、容器の形状も逆円錐台状、円柱状、角形状等とす
ることができる。そして、容器本体と蓋との接合部の構
造は、電子レンジによる加熱の際に、内容物の噴きこぼ
れを防止し、容器内部に蒸気が充満されるように、容器
内部を密閉状態（略密閉状態）となし得る構造とする必
要がある。Further, the shape of the container can also be an inverted truncated cone shape, a cylindrical shape, a square shape, etc. The structure of the joint between the container body and the lid prevents the contents from boiling over when heated in a microwave oven, and keeps the inside of the container in a sealed state (nearly airtight) so that the inside of the container is filled with steam. It is necessary to create a structure that allows for
上記の構造としては、例えば、ネジ込み式の螺合構造、
着脱自存な嵌着構造成いは上記接合部を取り囲む位置に
熱収縮フィルムを設け、これが電子レンジでの加熱の際
に熱収縮して蓋を容器本体に固定する構造等を採用する
ことができる。さらに、蓋には、加熱時に容器内圧が極
端に高くなって容器が破裂することを防止し、容器内圧
を調圧するための開孔を設けることができる。この際、
開孔の占める割合を、容器本体の上方開放部面積の０、
００５〜１％とすることが望ましい。Examples of the above structure include, for example, a screw-in structure,
For a removable fitting structure, a heat-shrinkable film is provided at a position surrounding the joint, and this heat-shrinks when heated in a microwave oven, fixing the lid to the container body. can. Furthermore, the lid can be provided with an opening for regulating the internal pressure of the container and preventing the container from bursting due to an extremely high internal pressure during heating. On this occasion,
The ratio of the openings to the area of the upper opening of the container body is 0,
It is desirable to set it as 0.005 to 1%.
容器の内部に収容される固形即席食品としては、加熱に
より吸水して復元し、喫食状態となるものであれば、い
ずれでもよく、具体的には焼そば、焼うどん、スパゲテ
ィ、マカロニ、ビーフン、パスタ等の即席麺、即席グラ
タン、即席ライス及びこれらを調味するための調味具材
等が例示される。The solid instant food to be stored inside the container may be any food as long as it absorbs water and restores its shape when heated and becomes edible.Specifically, it may be yakisoba, fried udon, spaghetti, macaroni, rice noodles, etc. Examples include instant noodles such as pasta, instant gratin, instant rice, and seasoning ingredients for seasoning these.
ここでパスタとは、例えば小麦粉又は小麦粉と米粉とを
混合したものを原料とし、米粒状に成型したもの（長さ
が４〜６ ｍｍ程度、肉厚が０．６〜０．７順程度）で
、復元後米飯風に喫食できるものも含まれる。尚、本発
明でいう即席食品には、単に注湯するだけで復元するも
のに限らず、従来の茹でる操作によって復元されるもの
も含まれる。また、即席食品は、完全乾燥品に限らず半
生のものであってもよい。Pasta here refers to, for example, something made from wheat flour or a mixture of wheat flour and rice flour, and shaped into rice grains (length about 4 to 6 mm, wall thickness about 0.6 to 0.7 mm). This includes items that can be eaten like rice after restoration. In addition, the instant food referred to in the present invention is not limited to those that can be reconstituted simply by pouring hot water, but also includes those that can be reconstituted by conventional boiling operations. Moreover, the instant food is not limited to a completely dried product, but may be a semi-raw product.
上記の即席麺として、油揚げ麺及びノンフライ麺等の何
れも用いることができる。これらの即席麺は、例えば、
常法によって麺塊に形成し、前記の容器に収容される。As the above-mentioned instant noodles, both fried noodles and non-fried noodles can be used. These instant noodles are, for example,
A noodle mass is formed by a conventional method and placed in the container described above.
この麺塊を形成する方法としては、蒸熱工程を経た麺線
を適宜の大きさ、形状のリテーナ内に収容し、これを熱
油中に浸漬したり、又は、熱風乾燥等によって乾燥する
方法等が挙げられる。尚、上記の麺塊は、麺塊の厚みを
３５＋ｎ＋ｎ以下とすることが望ましく、また麺塊の厚
みが３５印を越える場合には、麺塊の上方中央部を低く
した形状とするか、又は麺塊の中央部に貫通縦孔を設け
る等で構成するのが好ましい。このようにすると、電子
レンジの加熱の際に、沸騰状態の水が麺塊の全ての部分
にまでおよびやすく、麺を完全かつ均一に復元すること
ができるからである。Methods for forming this noodle mass include a method in which the noodle strings that have undergone the steaming process are housed in a retainer of an appropriate size and shape, and then dipped in hot oil or dried by hot air drying, etc. can be mentioned. In addition, it is desirable that the thickness of the noodle mass is 35 + n + n or less, and if the thickness of the noodle mass exceeds 35 marks, the shape of the noodle mass with the upper central part lowered or It is preferable to form a vertical through hole in the center of the noodle mass. This is because when heating in a microwave oven, boiling water easily reaches all parts of the noodle mass, allowing the noodles to be completely and uniformly restored.
本発明で使用し得る調味具材としては、キャベツ、オニ
オン、人参、グリンピース等の野菜類、牛肉、豚肉、鶏
肉等の肉類、エビ、イカ、カマボコ、チクワ、アサリ等
の魚貝類、魚貝加工品等の乾燥物、半生のものあるいは
生もの及びこれらの混合物等が例示される。Seasoning ingredients that can be used in the present invention include vegetables such as cabbage, onions, carrots, and green peas, meat such as beef, pork, and chicken, fish and shellfish such as shrimp, squid, kamaboko, chikuwa, and clams, and processed fish and shellfish. Examples include dried products, semi-raw or raw products, and mixtures thereof.
電子レンジの加熱時に激しい沸騰状態とするために、可
食性の発泡用物質を加熱前固形即席食品に含ませ、又は
容器中に加える。発泡用物質は、該即席食品の下部に含
ませるのが激しい沸騰を得る上で望ましい。可食性の発
泡用物質としては、ＨＬＢの高い乳化剤、例えば蔗糖脂
肪酸エステル、ソルビタン脂肪酸エステル或いは発泡性
の植物蛋白分解物等が挙げられる。これらの中でも、Ｈ
ＬＢが８以上の乳化剤が好ましく、また非常に激しい沸
騰状態を得る上で蔗糖脂肪酸エステルが望ましい。また
、これらの発泡用物質の即席食品への添加量は、復元後
の即席食品の重量に対して０．０１〜５％であることが
望ましく、即席食品の食塩含量等に応じてこの範囲内の
任意の量とすることができる（これは一般に即席食品の
食塩含量が増えると発泡用物質の添加量を増やす必要が
あるからである）。上記のように発泡用物質を用いると
、加熱の程度の弱い機種の電子レンジでもすぐれた沸騰
状態が得られるという利点がある。An edible effervescent substance is included in the solid ready-to-eat food before heating or added to the container to provide intense boiling during microwave heating. It is desirable to include a foaming substance in the lower part of the ready-to-eat food to obtain a vigorous boiling. Examples of edible foaming substances include emulsifiers with high HLB, such as sucrose fatty acid esters, sorbitan fatty acid esters, and foaming plant protein decomposition products. Among these, H
Emulsifiers with an LB of 8 or more are preferred, and sucrose fatty acid esters are preferred in order to obtain a very vigorous boiling state. In addition, the amount of these foaming substances added to the instant food is preferably 0.01 to 5% based on the weight of the instant food after reconstitution, and it is within this range depending on the salt content of the instant food. can be any amount (as the salt content of the ready-to-eat food generally increases, the amount of foaming substance added needs to be increased). The use of a foaming substance as described above has the advantage that excellent boiling can be obtained even in a microwave oven with a low heating level.
一方、電子レンジの機種によっては加熱の程度が強いも
のがあり、加熱中に容器から内容物が吹きこぼれたりす
ることがあるので、この場合には、蓋の内面及び／又は
容器本体の内面であって固形即席食品よりも上方部分に
、可食性の消泡用物質を塗布するのがよい。これにより
、容器内部の沸騰状態をある程度抑制し、内容物の吹き
こぼれを防止して、好適な沸騰状態で即席食品を良好に
復元調理できることになる。ここで用いる消泡用物質と
しては、ＨＬＢの低い（好ましくは３以下のもの）蔗糖
脂肪酸エステル、ソルビタン脂肪酸エステル、クリセリ
ン脂肪酸エステル、プロピレングリコール脂肪酸エステ
ル等の乳化剤、シリコーン樹脂、レシチン及びこれらの
混合物等が挙げられる。また、これらの消泡用物質の使
用量は、復元後の即席食品の重量の０．００１〜５％と
するのが望ましい。但し、シリコーン樹脂に限っては、
食衛法上の使用量の制限から０．００５％以下に限られ
る。蓋及び／又は容器本体への消泡用物質の塗布は、常
法により行うことができる。On the other hand, some microwave oven models heat the container to a high degree, and the contents may boil over from the container during heating. It is advisable to apply an edible defoaming substance above the solid ready-to-eat food product. As a result, the boiling state inside the container is suppressed to some extent, the contents are prevented from boiling over, and the instant food can be reconstituted and cooked in a suitable boiling state. The antifoaming substances used here include emulsifiers such as sucrose fatty acid esters with low HLB (preferably 3 or less), sorbitan fatty acid esters, chrycerin fatty acid esters, propylene glycol fatty acid esters, silicone resins, lecithin, and mixtures thereof. can be mentioned. Further, the amount of these antifoaming substances used is preferably 0.001 to 5% of the weight of the instant food after reconstitution. However, as for silicone resin,
It is limited to 0.005% or less due to the restrictions on usage under the Food Sanitation Act. The antifoaming substance can be applied to the lid and/or the container body in a conventional manner.
さらに発泡用物質と消泡用物質とを併用すると、沸騰状
態の水が、容器内面の消泡用物質の塗布された面で消泡
され、容器から内容物が吹きこぼれず、一方容器内部の
他の部分では、依然として強い沸騰状態が達成されるの
で、即席食品が極めて短時間かつ良好に調理復元される
。Furthermore, when a foaming substance and an antifoaming substance are used in combination, the boiling water is defoamed on the inside surface of the container coated with the antifoaming substance, and the contents do not boil over from the container. In this section, a strong boiling state is still achieved, so that the ready-to-eat food is recooked very quickly and well.
前記の固形即席食品及び発泡用物質を内部に収容した本
発明の即席食品入り容器は、該食品の吸水量の１００〜
１５５重量％（以下％と略称する。）の水の存在下で電
子レンジを用いて加熱調理するために用いるものである
。ここで、水の代わりに湯を用いることも、又調味液を
用いることもできる。そして、水の量は、即席食品の吸
水量の１００〜１５５％、好ましくは１００〜１３２％
とされる。ここでいう水の量には、調味液の量も含まれ
る。The ready-to-eat food container of the present invention containing the solid ready-to-eat food and the foaming substance described above has a water absorption amount of 100 to 100% of the water absorption of the food.
It is used for cooking using a microwave oven in the presence of 155% by weight (hereinafter abbreviated as %) of water. Here, hot water can be used instead of water, or a seasoning liquid can also be used. The amount of water is 100-155%, preferably 100-132% of the water absorption of the instant food.
It is said that The amount of water here also includes the amount of seasoning liquid.
ここで、即席食品の吸水量とは、当該即席食品が良好に
復元した場合に保持している水分含量から加熱前の当該
即席食品の水分含量を差し引いたものである。水の量が
、即席食品の吸水量の１５５％を越える場合には、即席
食品が良好に復元される時間加熱した後に、容器内部に
多量の湯が残って湯を廃棄する手間が除去し得ず、また
復元後の即席食品の食感が水分が多くてべたつき易い。Here, the amount of water absorbed by the instant food is the moisture content of the instant food before heating subtracted from the moisture content retained when the instant food is properly reconstituted. If the amount of water exceeds 155% of the water absorption of the instant food, a large amount of hot water may remain inside the container after the instant food has been heated for a period of time to restore it well, eliminating the need to dispose of the hot water. Moreover, the texture of the instant food after reconstitution is high in moisture and tends to be sticky.
一方、水の量が１００％に満たない場合には、水の絶対
量が不足して食品が良好に復元しない。On the other hand, if the amount of water is less than 100%, the absolute amount of water will be insufficient and the food will not be restored well.
尚、即席食品が良好に復元した場合に保持している水分
含量は、例えば、即席焼そば、即席焼うどんの場合５７
〜６２％、即席スパゲティ、即席マカロニの場合６０〜
６５％、及び即席ライスの場合６２〜６７％である。In addition, the moisture content retained when the instant food is well restored is, for example, 57% in the case of instant yakisoba and instant yaki udon.
~62%, 60% for instant spaghetti and instant macaroni
65%, and 62-67% for instant rice.
本発明の食品入り容器をこのような状態で、電子レンジ
を用いて加熱すると、容器は密閉状態又は略密閉状態と
なっているので、容器内部で水の沸騰水面が即席食品の
上部にまでおよぶような強い沸騰状態となり、また容器
内に蒸気が充分に充満して、即席食品を短時間で、完全
かつ均一に復元することができる。つまり、容器内部に
蒸気が充満するので、加熱効率が高く、加熱の後半で、
即席食品の吸水が進行し、沸騰水面が下がってきても即
席食品の上部を乾燥させずに、即席食品を均一に復元す
ることができるのである。When the food container of the present invention is heated in such a state using a microwave oven, the container is in a sealed or nearly sealed state, so the boiling water level inside the container reaches the top of the instant food. This results in a strong boiling state, and the container is sufficiently filled with steam to completely and uniformly reconstitute the instant food in a short period of time. In other words, since the inside of the container is filled with steam, heating efficiency is high, and in the latter half of heating,
Even if the instant food absorbs water and the boiling water level drops, the instant food can be uniformly restored without drying out the upper part of the instant food.
しかも、上記の量の水を加えることにより、水は加熱中
に食品にほぼ完全に吸収され、余分の水分は蒸散して加
熱調理後に水を捨てる手間が省けるという大きな利益が
得られる。これに加えて、本発明によると、即席食品が
高温で煮込まれる状態で加熱調理されるため、食品が本
来有する良好な食感及び外観を備えたものが得られるこ
ととなり、例えば即席麺等の場合には、弾力性のある食
感を有し、かつ透明感のあるものとなる。また、太い麺
の場合でも良好に復元することができる。Moreover, by adding the above amount of water, the water is almost completely absorbed into the food during cooking, and the excess water evaporates, which has the great benefit of saving the effort of discarding the water after cooking. In addition, according to the present invention, since the instant food is cooked in a state where it is simmered at a high temperature, it is possible to obtain a food that has the good texture and appearance that the food originally has, such as instant noodles. In some cases, it has an elastic texture and is transparent. Furthermore, even thick noodles can be restored well.
本発明では添加すべき水の水準を示す手段を容器本体の
内部に設けることができる。又、容器本体の少なくとも
１部を透明とし、容器の内面又は外面に添加すべき水の
水準を示す標示を設けることができる。この際、硬め、
普通、軟らかめを示す標示を設けてもよい。一方、加熱
前に容器の底部に溜る水の水位が、即席食品の高さの略
３０％以上の高さになるように、即席食品及び容器を構
成することが望ましい。これによって、即席食品を良好
に復元させる効果を一層高めることができる。さらに、
即席麺と調味具材とを同時に加熱調理する場合には、調
味具材を即席麺の下部に位置するように容器に収容する
ことが望ましい。これにより、加熱中の調味具材の焦げ
付きを良好に防止し得るからである。According to the invention, means can be provided inside the container body to indicate the level of water to be added. Also, at least a portion of the container body may be transparent and an indicator may be provided on the inner or outer surface of the container to indicate the level of water to be added. At this time, hard,
Usually, a sign indicating softness may be provided. On the other hand, it is desirable to configure the instant food and the container so that the water level that collects at the bottom of the container before heating is approximately 30% or more of the height of the instant food. This can further enhance the effect of properly restoring the instant food. moreover,
When cooking instant noodles and seasoning ingredients at the same time, it is desirable to store the seasoning ingredients in a container so as to be located below the instant noodles. This is because it is possible to satisfactorily prevent the seasoning ingredients from burning during heating.
本発明の即席食品入り容器は基本的に上記の構成を有す
るものであるが、本発明の範囲内で種々の変形を行うこ
とができる。Although the instant food container of the present invention basically has the above structure, various modifications can be made within the scope of the present invention.
以下、図面を参照して、本発明の実施例について説明す
る。第１図は本発明の即席食品入り容器ｌの断面図を示
すものであり、容器本体２とその上方開方部を覆う蓋３
とから構成される容器内に乾燥即席食品４が収容されて
いる。Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 shows a cross-sectional view of the instant food container l of the present invention, which shows a container body 2 and a lid 3 covering the upper opening.
A dry instant food 4 is housed in a container consisting of.
容器本体２及び蓋３は、容器の内部側がポリプロピレン
で外側が紙である構造の０．５ ｍｍのラミネート材で
形成されている。容器本体２の上方開放部の径が１２０
ｍｍ、内部底面の径が１０５ｍｍ、高さが６４ｍｍの略
逆円錐台形のものである。また、容器本体２の底部には
、電子レンジテーブル５に対して内容物を上方に保持す
る（ｈ＋＝９ｍｍ）ために部材６が容器本体２に一体的
に形成されている。蓋３は、外径１２２＋ｎｍ、内径が
１２１ｍｍの円形板７と、その上部周縁から容器本体２
の側部に張り出した部分８（この部分の上下方向の距離
ｈ２は１２ｍｍである）から構成されている。また、蓋
３には直径３．２１１１１１１の円形の開孔９が、蓋３
の中央を中心として放射状に８個設けられている（この
場合の開孔率は、容器本体２の上方開放部の面積の０，
５７％である）。The container body 2 and the lid 3 are made of a 0.5 mm laminate material, with the inner side of the container made of polypropylene and the outer side made of paper. The diameter of the upper opening part of the container body 2 is 120 mm.
It is approximately in the shape of an inverted truncated cone with an internal bottom diameter of 105 mm and a height of 64 mm. Furthermore, a member 6 is integrally formed at the bottom of the container body 2 in order to hold the contents above the microwave table 5 (h+=9 mm). The lid 3 consists of a circular plate 7 with an outer diameter of 122+nm and an inner diameter of 121 mm, and a container body 2 from its upper periphery.
(The vertical distance h2 of this part is 12 mm). Further, the lid 3 has a circular opening 9 with a diameter of 3.2111111.
Eight pieces are provided radially around the center of the container (in this case, the porosity is 0,
57%).
容器本体２の上部周縁の径と蓋３の円形板７の内径がほ
ぼ等しいことによって、図示の状態に繋合され、容器内
部が密閉される。一方、容器本体の側壁の一部がプロピ
レン層のみで構成されており、ここに添加すべき水の水
準を示す標示（１０，１０）が設けられている。Since the diameter of the upper peripheral edge of the container body 2 and the inner diameter of the circular plate 7 of the lid 3 are approximately equal, the containers are connected in the illustrated state and the interior of the container is sealed. On the other hand, a part of the side wall of the container body is composed only of a propylene layer, and an indicator (10, 10) indicating the level of water to be added is provided here.
乾燥即席食品４は、小麦粉７０部、馬鈴薯澱粉３０部、
水３２部、カン水０．３部及び食塩１部を原料として、
常法によって得られた油揚げ麺の麺塊である。麺塊は、
径が約１００ｍｍで高さが約３０ｍｍの円柱状のもので
、その見掛は体積が２３５．５ｍｆ、実容積が９３．５
ｍｌで、空隙率がおよそ６０％のものである。Dry instant food 4 contains 70 parts of wheat flour, 30 parts of potato starch,
Using 32 parts of water, 0.3 parts of canned water and 1 part of common salt as raw materials,
This is a noodle block of fried noodles obtained by a conventional method. The noodle block is
It is cylindrical with a diameter of approximately 100 mm and a height of approximately 30 mm, with an apparent volume of 235.5 mf and an actual volume of 93.5 mf.
ml, and the porosity is approximately 60%.
この乾燥即席食品４の下には、ＨＬＢ１５のシヨ糖脂肪
酸エステル０．４ｇ及び乾燥調味具１１、つまり乾燥キ
ャベツ４ｇがおかれている。Below this dried instant food 4, 0.4 g of sucrose fatty acid ester with HLB 15 and dried seasoning 11, that is, 4 g of dried cabbage, are placed.
以上の構成の即席食品入り容器に１２の線まで水（常温
水）を加えた。この場合、水の量は１３０ｒｎｌ（乾燥
即席食品４及び乾燥調味具１１の吸水量の約１３０重量
％）であり、容器の内底から２０ｍｍの高さであった。Water (room temperature water) was added to the instant food container having the above structure up to the 12th line. In this case, the amount of water was 130 rnl (approximately 130% by weight of the water absorption amount of the dry instant food 4 and the dry seasoning 11), and the height was 20 mm from the inner bottom of the container.
次に、容器本体２に蓋３を被せて容器を密閉し、これを
電子レンジの中に入れて５分間加熱（強加熱：５００Ｗ
Ｉした。Next, cover the container body 2 with the lid 3 to seal the container, place it in the microwave and heat it for 5 minutes (strong heating: 500W)
I did it.
加熱終了後容器を電子レンジから取り出して蓋３を外し
、麺の状態を見たところ、添加した水はすべて麺と調味
具に吸収され、透明感のあるすぐれたものであった。そ
して、液体ソース１５ｇを加えて、麺と混ぜ合わせ、ふ
りかけ（青のり）０．５をかけて麺（焼そば）を食べた
ところ、焼そばは、麺が充分にかつ均一に復元されてお
り、本来の良好な食感を有するものであった。After heating, the container was removed from the microwave, the lid 3 was removed, and the condition of the noodles was examined. All of the added water was absorbed by the noodles and seasonings, and they were clear and excellent. Then, when I added 15g of liquid sauce, mixed it with the noodles, and sprinkled 0.5 of furikake (aonori) on it, I ate the noodles (yakisoba), and found that the noodles had been fully and uniformly restored. It had the original good texture.
本発明によれば、電子レンジで加熱するだけで簡易かつ
迅速に調理した即席食品が得られ、かつ余分の湯を廃棄
する必要もないといった利点が発揮される。さらに、水
を添加して調理できるので、別に湯をわかしておく必要
性がなく、取扱い性が極めてすぐれるものである。これ
に加えて、調理された食品は該食品が本来有するすぐれ
た品質を有するものとして復元されるので、種々の食品
について幅広く利用することができる。According to the present invention, an instant food prepared simply and quickly can be obtained simply by heating in a microwave oven, and there is no need to dispose of excess hot water. Furthermore, since it can be cooked by adding water, there is no need to boil water separately, making it extremely easy to handle. In addition, since the cooked food is restored to its original excellent quality, it can be widely used for a variety of food products.
第１図は本発明の電子レンジ用即席食品入り容器の断面
図を示す。
図中、 ２・・・・・・容器本体、
４・・・・・・乾燥麺、
１０・・・・・・添加する水の水位を示す標示、１１・
・・・・・乾燥調味具。FIG. 1 shows a cross-sectional view of the instant food container for use in a microwave oven according to the present invention. In the figure, 2... Container body, 4... Dry noodles, 10... Indication indicating the water level to be added, 11.
...Dried seasonings.
Claims (8)
を密閉又は略密閉状態となし得るマイクロ波透過部材か
らなる蓋とから構成された容器の内部に、吸水すること
によって復元し、喫食状態となる固形即席食品及び可食
性の発泡用物質とを収容し、該固形食品の１００〜１５
５重量％の水の存在下に、電子レンジで加熱するための
即席食品入り容器。(1) The interior of the container, which is composed of a container body made of a microwave-transmitting material and a lid made of a microwave-transmitting material that can seal or substantially seal the inside of the container, is restored to its edible state by absorbing water. a solid ready-to-eat food product and an edible foaming substance, the solid food product contains 100 to 15
Container with ready-to-eat food for heating in the microwave in the presence of 5% water by weight.
て、０．０１〜５重量％含まれている、請求項（１）に
記載の即席食品入り容器。(2) The instant food container according to claim (1), wherein the edible foaming substance is contained in an amount of 0.01 to 5% by weight based on the instant food after reconstitution.
請求項（１）に記載の即席食品入り容器。(3) an edible effervescent substance is included in the ready-to-eat food;
The instant food container according to claim (1).
泡性の植物蛋白分解物である、請求項（１）に記載の即
席食品入り容器。(4) The ready-to-eat food container according to claim (1), wherein the edible foaming substance is a high HLB emulsifier or a foaming plant protein decomposition product.
れており、少なくともこの部分が透明である、請求項（
１）に記載の即席食品入り容器。(5) A mark indicating the level of water addition is provided on the side of the container body, and at least this part is transparent.
The instant food container described in 1).
ある、請求項（１）に記載の即席食品入り容器。(6) The instant food container according to claim (1), wherein the solid instant food is instant noodles or instant noodles and seasoning ingredients.
（６）に記載の即席食品入り容器。(7) The instant food container according to claim (6), wherein the seasoning ingredients are placed under the instant noodles.
）に記載の即席食品入り容器。(8) Claim (6) The instant noodles have a height of 35 mm or less.
) Containers containing ready-to-eat foods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2246762A JPH0716368B2 (en) | 1990-09-17 | 1990-09-17 | Instant food container for microwave oven |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2246762A JPH0716368B2 (en) | 1990-09-17 | 1990-09-17 | Instant food container for microwave oven |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60094385A Division JPS61259975A (en) | 1985-05-01 | 1985-05-01 | Vessel containing fast food for electronic oven |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03114417A true JPH03114417A (en) | 1991-05-15 |
| JPH0716368B2 JPH0716368B2 (en) | 1995-03-01 |
Family
ID=17153287
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2246762A Expired - Fee Related JPH0716368B2 (en) | 1990-09-17 | 1990-09-17 | Instant food container for microwave oven |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0716368B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010051296A (en) * | 2008-08-30 | 2010-03-11 | Nissin Foods Holdings Co Ltd | Instant food packed in container for microwave oven cooking |
| JP2012191911A (en) * | 2011-03-17 | 2012-10-11 | Nisshin Foods Kk | Instant noodle for microwave oven cooking, and method for producing the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5024454A (en) * | 1973-07-04 | 1975-03-15 | ||
| JPS5467043A (en) * | 1977-11-07 | 1979-05-30 | Asahi Chemical Ind | Production of instant food |
| JPS5628138A (en) * | 1979-08-15 | 1981-03-19 | Fuji Giken Kk | Supply device for sheet counter |
-
1990
- 1990-09-17 JP JP2246762A patent/JPH0716368B2/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5024454A (en) * | 1973-07-04 | 1975-03-15 | ||
| JPS5467043A (en) * | 1977-11-07 | 1979-05-30 | Asahi Chemical Ind | Production of instant food |
| JPS5628138A (en) * | 1979-08-15 | 1981-03-19 | Fuji Giken Kk | Supply device for sheet counter |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010051296A (en) * | 2008-08-30 | 2010-03-11 | Nissin Foods Holdings Co Ltd | Instant food packed in container for microwave oven cooking |
| JP2012191911A (en) * | 2011-03-17 | 2012-10-11 | Nisshin Foods Kk | Instant noodle for microwave oven cooking, and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0716368B2 (en) | 1995-03-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |