JPH03262449A - Cooking of frozen broiled noodle - Google Patents
Cooking of frozen broiled noodleInfo
- Publication number
- JPH03262449A JPH03262449A JP2058972A JP5897290A JPH03262449A JP H03262449 A JPH03262449 A JP H03262449A JP 2058972 A JP2058972 A JP 2058972A JP 5897290 A JP5897290 A JP 5897290A JP H03262449 A JPH03262449 A JP H03262449A
- Authority
- JP
- Japan
- Prior art keywords
- frozen
- noodles
- weight
- water
- container
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 110
- 238000010411 cooking Methods 0.000 title claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 55
- 235000015067 sauces Nutrition 0.000 claims abstract description 53
- 239000007788 liquid Substances 0.000 claims abstract description 48
- 238000010438 heat treatment Methods 0.000 claims abstract description 18
- 238000010257 thawing Methods 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 11
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000001816 cooling Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 description 21
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 8
- 229910052782 aluminium Inorganic materials 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 238000003756 stirring Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 239000011888 foil Substances 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000000023 Auricularia auricula Nutrition 0.000 description 1
- 240000005710 Auricularia polytricha Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241000196222 Codium fragile Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 229910003460 diamond Inorganic materials 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、冷凍焼きそばや冷凍焼きうどんといった冷凍
焼き麺を、直火加熱により解凍調理する冷凍焼き麺の調
理方法に関する。DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for cooking frozen fried noodles, such as frozen fried noodles or frozen fried udon noodles, by defrosting and cooking them by heating over a direct flame.
従来の技術
典型的な先行技術は、たとえば特開平１−２４７０５２
に開示されている。この先行技術では、直火加熱用の調
理容器内に、冷凍された焼き麺が収納されており、この
容器を開閉するために、蓋が準備され、この蓋は、たと
えばボール紙の表面にアルミ箔を貼着した構成を有する
。調理をするに当っては、この容器内に適■の水を注ぎ
、この水の量は、焼きそばが得られるように、少な目と
する１次に、容器に蓋をする。この状態で容器をガスコ
ンロにかけて加熱し、容器内に発生して充満した水蒸気
によって、冷凍焼き麺の解凍を行う。Prior Art A typical prior art is, for example, Japanese Patent Application Laid-Open No. 1-247052.
has been disclosed. In this prior art, frozen fried noodles are stored in a cooking container for direct heating, and in order to open and close this container, a lid is prepared. It has a structure with foil attached. When cooking, pour an appropriate amount of water into the container, and keep the amount of water to a minimum so that you can get fried noodles.First, cover the container with a lid. In this state, the container is heated on a gas stove, and the frozen fried noodles are thawed by the steam generated and filled inside the container.
この解凍後に、高温度の状態にあるとき粉末ソースを容
器内に入れる。そこでコンロを消火して焼き麺と粉末ソ
ースとを箸でまぜながら、炒める。After this thawing, the powdered sauce is placed in a container while it is at high temperature. So, I turn off the stove and stir-fry the fried noodles and powdered sauce, mixing them with chopsticks.
こうして、調理を完了する。In this way, cooking is completed.
発明が解決しようとする課題
このような先行技術では、用いられる水の量は、前述の
ように少な目であり、これによって焼きそばが得られる
ようにされる。したがってコンロで加熱を行っていると
きに、容器がこげつかないように、特に加熱初期に火加
減を調節する必要があり、調理が面倒である。Problems to be Solved by the Invention In such prior art, the amount of water used is small, as described above, so that fried noodles can be obtained. Therefore, when heating on a stove, it is necessary to adjust the heat especially at the beginning of heating to prevent the container from burning, which makes cooking cumbersome.
また先行技術では、容器内に発生した水蒸気によって解
凍を行うので、その水蒸気が容器の外に飛散してしまう
のを防ぐために、蓋が不可欠である。したがって菱を必
ず準備しなければならないという点で面倒である。しか
もこの蓋が不透明であるので、加熱時における容器内の
調理状態を、外部から知ることができない、したがって
コンロの火加減の調節を正確に行うことができず、容器
に焼き麺がこげ付いてしまうおそれが生じる。Furthermore, in the prior art, thawing is performed using water vapor generated inside the container, so a lid is essential to prevent the water vapor from scattering outside the container. Therefore, it is troublesome in that the diamond must be prepared. Moreover, since this lid is opaque, it is impossible to know the cooking status inside the container during heating from the outside. Therefore, it is not possible to accurately adjust the heat on the stove, and the fried noodles may stick to the container. There is a risk that it will be stored away.
さらにこの先行技術では、粉末ソースを用いるので、そ
の粉末ソースが塊状になりやすく、このことは特に、水
の量が前述のように少な目であるので、粉末ソースが塊
状になりやすい。またこの粉末ソースを用いることによ
って、即席麺であるという印象が強くなってしまい、本
格的な焼き麺とは異なる印象を生じやすい。Furthermore, since this prior art uses a powdered sauce, the powdered sauce tends to form lumps, especially since the amount of water is small as described above. Moreover, by using this powder sauce, the impression that the noodles are instant noodles becomes stronger, which tends to give an impression that they are different from authentic fried noodles.
この粉末ソースに変えて、液体ソースを用いると、調理
を完了した焼き麺がベタベタとなって、焼き麺の感じが
でなくなってしまう。If a liquid sauce is used instead of this powdered sauce, the fried noodles that have been cooked will become sticky and lose the feel of fried noodles.
本発明の目的は、加熱調理が容易であり、本格的な焼き
麺を得ることができるようにした冷凍焼き麺の調理方法
を提供することである。An object of the present invention is to provide a method for cooking frozen fried noodles that is easy to heat and can produce authentic fried noodles.
課題を解決するための手段
本発明は、ゆでた後に冷却した冷凍焼き麺が収納される
容器内に、前記冷凍焼き麺の重量の１２〜４０％の重Ｉ
の水と、前記冷凍焼き麺の重量の１０〜２０％の重量の
液体ソースとを、水と液体ソースの合計重量が前記冷凍
焼き麺の重量の２５〜５５％の重量となるようにして、
同時に入れ、その後、前記容器を直火加熱して解凍する
ことを特徴とする冷凍焼き麺の調理方法である。Means for Solving the Problems The present invention provides a container in which frozen fried noodles that have been cooled after being boiled is stored with a weight I of 12 to 40% of the weight of the frozen fried noodles.
water and a liquid sauce with a weight of 10 to 20% of the weight of the frozen fried noodles, such that the total weight of water and liquid sauce is 25 to 55% of the weight of the frozen fried noodles,
This is a method for cooking frozen fried noodles, which is characterized in that the noodles are added at the same time, and then the container is thawed by heating directly over a fire.
また本発明は、ゆでた後に冷却した焼き麺が収納される
容器内に、前記焼き麺の重量の１２〜４０％の重量の水
と、前記焼き麺の重量の１０〜２０％の重量の液体ソー
スのいずれか一方を入れて冷凍し、
次に、いずれか他方を、水と液体ソースの合計重量が２
５〜５５％となるようにして入れ、その後、前記容器を
直火加熱して解凍することを特徴とする冷凍焼き麺の調
理方法である。Further, the present invention provides a container in which the fried noodles that have been cooled after being boiled are stored, in which water is added in an amount of 12 to 40% of the weight of the fried noodles, and a liquid is added that is 10 to 20% of the weight of the fried noodles. Freeze one of the sauces, then freeze the other until the total weight of water and liquid sauce is 2
This is a method for cooking frozen fried noodles, which is characterized by adding the noodles to a concentration of 5 to 55%, and then heating the container over a direct fire to thaw the noodles.
また本発明は、ゆでた後に冷却した焼き麺が収納される
容器内に、前記焼き麺の重量の１２〜４０％の重Ｉの水
と、前記焼き麺の重量の１０〜２０％の重量の液体ソー
スとを、水と液体ソースの合計重量が前記焼き麺の重量
の２５〜５５％の重量となるようにして入れて冷凍し、
次に、前記容器を直火加熱して解凍することを特徴とす
る冷凍焼き麺の調理方法である。Further, the present invention provides a container in which the fried noodles that have been cooled after being boiled are placed in a container containing water with a weight of 12 to 40% of the weight of the fried noodles, and water with a weight of 10 to 20% of the weight of the fried noodles. Add liquid sauce so that the total weight of water and liquid sauce is 25 to 55% of the weight of the fried noodles, freeze, and then heat the container over direct heat to thaw. This is a unique cooking method for frozen fried noodles.
作 用
本発明に従えば、冷凍焼き麺が収納されている容器内に
、冷凍焼き麺の重量の１２〜４０％の重量の水と、その
冷凍焼き麺の重量の１０〜２０□６の重量の液体ソース
とを同時に入れ、この水と液体ソースの合計重量は、冷
凍焼き麺の２５〜５５％とする。この状態で容器をガス
コンロなどによって直火加熱して解凍する１本発明では
水の量が比較的多いので、直火加熱は強火でよく、しか
も火加減の調整は不要であり、加えた水から発生する水
蒸気によって短時間で冷凍焼き麺の解凍を行うことがで
き、この間、液体ソースから出る水で容器と麺とが焦げ
つくことがない、しかも前述の先行技術に関連して述べ
た蓋は、本発明では必要でない、こうして調理を容易に
行うことができ、しかもその調理時間を短縮することが
できる。Function According to the present invention, in the container in which the frozen fried noodles are stored, there is water in an amount of 12 to 40% of the weight of the frozen fried noodles, and water in an amount of 10 to 20□6 of the weight of the frozen fried noodles. Add the liquid sauce at the same time, and the total weight of this water and liquid sauce is 25 to 55% of the frozen fried noodles. In this state, the container is heated directly over a gas stove to defrost it.1 Since the amount of water used in the present invention is relatively large, direct heating can be done over high heat, and there is no need to adjust the heat. The generated water vapor can thaw frozen fried noodles in a short time, and during this time, the container and noodles will not be scorched by the water coming out of the liquid sauce. , which is not necessary in the present invention, can facilitate cooking and shorten the cooking time.
水の重量が冷凍焼き麺の重量の１２％未満では、水が少
なすぎて焦げ付きを生じるおそれがあり、また４０％を
越えると、調理を完了した麺がベタベタになり、焼き麺
の感じを出すことが困難になる６
液体ソースの重量は、冷凍焼き麺の重量の１０〜２０％
の重量であり、１０％未満では味が薄くなり、２０％を
越えると、その味が濃厚となりすぎる。液体ソースは、
水分がたとえば６２．０〜６２．６％であり、残りが固
形分であって、３８゜０％〜３７．４％の固形分を含む
。If the weight of water is less than 12% of the weight of the frozen fried noodles, there is a risk of scorching due to too little water, and if it exceeds 40%, the cooked noodles will become sticky and give the feeling of fried noodles. 6 The weight of liquid sauce is 10-20% of the weight of frozen fried noodles.
If it is less than 10%, the taste will be bland, and if it exceeds 20%, the taste will be too strong. The liquid sauce is
For example, the water content is 62.0 to 62.6%, and the remainder is solid content, which is 38.0% to 37.4%.
水と液体ソースの合計重量は、冷凍焼き麺の重量の２５
〜５５％の重量となるようにされる。２５％未満では、
焦げやすくなり、５５％を越えると、調理が完了した焼
き麺がべたつき、また食感が柔らかすぎるという問題が
生じる。この水と液体ソースの合計重量は、冷凍焼き麺
の重量の３０〜４２％の重量であることが好ましく、こ
れによって、焼きそばまたは焼きうどんの本格的な食感
が得られる。The total weight of water and liquid sauce is 25% of the weight of frozen fried noodles.
~55% of the weight. Below 25%,
If it exceeds 55%, the cooked noodles will become sticky and have a too soft texture. The total weight of the water and liquid sauce is preferably 30 to 42% of the weight of the frozen fried noodles, thereby providing the authentic texture of fried noodles or fried udon noodles.
冷凍焼き麺には、具材が混入されていてもよい。The frozen fried noodles may have ingredients mixed in with them.
また本発明に従えば、水または液体ソースのいずれか一
方は、ゆでた後に冷却した焼き麺とともに同時に冷凍さ
れてもよい。Further, according to the present invention, either the water or the liquid sauce may be frozen together with the boiled and cooled fried noodles.
実施例
第１図は本発明の一実施例の一部を切欠いて示す斜視図
であり、第２図はその実施例の断面図である。アルミニ
ウム箔などから成る皿状の容器１内には、焼きそばまた
は焼きうどんなどの冷凍焼きＩ２が収納される。この冷
凍焼き麺２は、焼き麺をゆでた後に、冷却して冷凍され
ている。この冷凍焼き麺２には、調理済みの具材が全体
に温材されて冷凍されていてもよく、あるいはまた、そ
の具材３が焼き麺２とは別に、その焼き麺２上方または
下方に冷凍されて配置されていてもよい。Embodiment FIG. 1 is a partially cutaway perspective view of an embodiment of the present invention, and FIG. 2 is a sectional view of the embodiment. Frozen fried noodles I2 such as fried noodles or fried udon noodles are stored in a dish-shaped container 1 made of aluminum foil or the like. The frozen fried noodles 2 are made by boiling fried noodles, cooling them, and then freezing them. In this frozen fried noodles 2, cooked ingredients may be heated and frozen as a whole, or the ingredients 3 may be placed above or below the fried noodles 2 separately from the fried noodles 2. It may be placed frozen.
具材３としては、たとえばキャベツ、にんじん、肉、キ
クラゲ、および玉ねぎなどを軽く炒めたものであって、
味付けはしてあってもよく、あるいはまた味付けはして
なくてもよい、焼き１２は、小麦粉およびかんすいなど
の材料から成る。また焼き麺２の上方には、青のりが収
納された袋４などが載置されていてもよい。この容器１
内にはさらに、液体ソースが収納された袋５が配置され
る。Ingredients 3 include lightly stir-fried cabbage, carrots, meat, wood ear mushrooms, onions, etc.
The baked goods 12, which may be seasoned or unseasoned, consist of ingredients such as wheat flour and kansai. Moreover, above the fried noodles 2, a bag 4 containing green seaweed or the like may be placed. This container 1
A bag 5 containing a liquid sauce is further placed inside.
容器ｌは、たとえば透明な合成樹脂フィルムなどの材料
から成るカバー６によって覆われており、調理時には、
このカバー６は除去される。The container l is covered with a cover 6 made of a material such as a transparent synthetic resin film, and during cooking,
This cover 6 is removed.
第３図は、本発明の一実施例の調理の手順を説明するた
めの断面図である。調理を行うに当たって、容器１を覆
っているカバー６を除去し、第３図（ａ）で示されるよ
うに、水７と袋５内の液体ソース８とを、容器１内に同
時に入れる。冷凍焼きＩ１２の重量をＷＯとするときに
、水７の重量ＷＷは、
Ｗｗ＝ ａ −ＷＯ−（１）
ここでａは、０．１２以上、０．４以下の値である。FIG. 3 is a sectional view for explaining the cooking procedure according to an embodiment of the present invention. When cooking, the cover 6 covering the container 1 is removed, and water 7 and the liquid sauce 8 in the bag 5 are put into the container 1 at the same time, as shown in FIG. 3(a). When the weight of the frozen baked I12 is WO, the weight WW of the water 7 is as follows: Ww=a-WO-(1) Here, a is a value of 0.12 or more and 0.4 or less.
液体ソース８の重量Ｗｓは、 Ｗｓ＝ｂ −ＷＯ−（２） ここでｂは、０．１以上、０．２未満の値である。The weight Ws of the liquid source 8 is Ws=b-WO-(2) Here, b is a value of 0.1 or more and less than 0.2.
さらに、
水７および液体ソース８を入れた状態は、第３図（ｂ）
に示されている。この状態で、第３図（Ｃ）のように容
器１をガスコンロ９に載せて直火加熱して、焼き麺２を
解凍する。ガスコンロ９は、強火としてもよい。なお、
水の重量Ｗｗが多い目であるときには、液体ソース８の
重量Ｗｓを少な目とし、前述の第３式が満たされるよう
に重量Ｗｗ 、 Ｗ ｓを選ぶ。Furthermore, the state in which water 7 and liquid sauce 8 are added is shown in Figure 3(b).
is shown. In this state, as shown in FIG. 3(C), the container 1 is placed on the gas stove 9 and heated over direct fire to thaw the fried noodles 2. The gas stove 9 may be set to high heat. In addition,
When the weight Ww of water is large, the weight Ws of the liquid source 8 is set small, and the weights Ww and Ws are selected so that the third equation described above is satisfied.
本発明の他の実施例として、容器１内に、ゆでた後に冷
却した焼き麺と水とを入れて、冷凍し、調理時には、液
体ソースを容器１内に入れて、直火加熱して焼き麺と水
とを解凍するようにしてもよい。As another embodiment of the present invention, boiled and cooled fried noodles and water are placed in the container 1 and frozen, and when cooking, liquid sauce is placed in the container 1 and heated over direct heat to fry the noodles. The noodles and water may be thawed.
また本発明の他の実施例として、容器１内にゆでた後に
冷却した焼き麺と、液体ソースとを入れて冷凍し、調理
時に、水を容器内に入れて直火加熱し、焼き麺と液体ソ
ースを解凍してもよい。As another embodiment of the present invention, boiled and cooled fried noodles and liquid sauce are placed in the container 1 and frozen, and when cooking, water is poured into the container and heated over a direct fire. You may thaw the liquid sauce.
本発明のさらに他の実施例として、ゆでた後に冷却した
焼き麺と、水と、液体ソースとを容器１内に入れて冷凍
し、調理時に、その容器を直火加熱して、焼き麺と水と
液体ソースとを解凍してもよい。これらの各実施例にお
いて、水と液体ソースの重ｉＷｗ、Ｗｓは、前述の第工
式〜第３式を満たす値に選ぶ。As yet another embodiment of the present invention, boiled and cooled fried noodles, water, and liquid sauce are placed in a container 1 and frozen, and when cooking, the container is heated over direct fire to make the fried noodles. The water and liquid sauce may be thawed. In each of these embodiments, the weights iWw and Ws of the water and the liquid source are selected to values that satisfy the above-mentioned equations 1 to 3.
容器１内に焼き麺と水と液体ソースとを冷凍して収納し
た状態において、調理時に容器を直火加熱するに先立ち
、容器の底面に凍った氷の若干量を、たとえば常温にし
ばらくの間装置することなどによって、解凍させ、これ
によって容器と冷凍物との間に空間が生じないようにし
、これによって容器を直火加熱した際に、その容器がた
とえばアルミニウム箔などから成るとき、その容器に直
火で穴がおいてしまう危険を防ぐ。このことは特に、直
火加熱が強火で行われるときに、良好である。When fried noodles, water, and liquid sauce are frozen and stored in container 1, before heating the container over direct heat during cooking, a small amount of frozen ice is placed on the bottom of the container, for example, at room temperature for a while. If the container is made of, for example, aluminum foil, when the container is heated over an open flame, the container is Prevents the risk of punctures caused by open flames. This is particularly true when direct heating is carried out over high heat.
次に本件発明者の実験結果を述べる。Next, the experimental results of the present inventor will be described.
実施例１〜実施例４および比較例１，２前述の第１図お
よび第２図に示されるように、冷凍焼きそばの重量１８
０ｇ、具材６５ｇを、底の直径１７５ｍｍφのアルミニ
ウム皿状容器に盛り付けた冷凍焼きそばを用い、これに
液体ソース２５ｇと水を添加した後、家庭用ガスチーブ
／Ｌコンロにかけ、強火で３分間加熱して解凍した後、
１．５分間、箸でゆっくり掻き混ぜて炒め、これを食し
て評価した。この結果を第１表に示す。この第１表にお
いて評価の○印は、出来室ての風味を再現できているこ
とを示し、×印は出来室ての風味を再現できていないこ
とを示す。ここで液体ソース２５ｇは、Ｗ ｓ ／ Ｗ
ｏが１４％である。Examples 1 to 4 and Comparative Examples 1 and 2 As shown in Figures 1 and 2 above, the weight of frozen fried noodles was 18
Using frozen yakisoba, 0g and 65g of ingredients were placed in an aluminum dish-shaped container with a bottom diameter of 175mm.After adding 25g of liquid sauce and water, heat on a household gas stove/L stove for 3 minutes over high heat. After unzipping the
The food was stir-fried for 1.5 minutes by stirring slowly with chopsticks, and then eaten and evaluated. The results are shown in Table 1. In this Table 1, the evaluation mark ○ indicates that the flavor of yakirote can be reproduced, and the mark x indicates that the flavor of yakirote cannot be reproduced. Here, 25g of liquid sauce is W s / W
o is 14%.
比較例４では、前述の比較例３における液体ソース２５
ｇに変えて粉末ソース１０ｇを用い、この粉末ソースＬ
ｏｇを加えて、さらに１分間箸でゆっくり掻き混ぜて炒
める。In Comparative Example 4, the liquid source 25 in Comparative Example 3 described above was
g, use 10g of powdered sauce, and use this powdered sauce L
Add oysters and stir-fry for another minute, stirring slowly with chopsticks.
前述の実施例２と新たな比較例３．４ 第３表に前述の実施例２の食感、その他の評価を示す。Above-mentioned Example 2 and new comparative example 3.4 Table 3 shows the texture and other evaluations of Example 2.
第４表に示す比較例３は、冷凍焼きそばの重量１８０ｇ
、具材６０ｇを、底の直径１７５ｍｍφのアルミニウム
製皿状容器に取付けた冷凍焼きそばを用い、これに水３
０ｍ１を加えて蓋をして中火で４分間加熱解凍した後、
液体ソース２５ｇを加えてさらに２分間ゆっくり掻き混
ぜて炒める。In Comparative Example 3 shown in Table 4, the weight of frozen yakisoba was 180g.
, 60g of ingredients were placed in a frozen yakisoba container made of aluminum with a diameter of 175mmφ at the bottom, and 33g of water was added to it.
Add 0ml, cover with a lid, and thaw by heating over medium heat for 4 minutes.
Add 25g of liquid sauce and stir slowly for another 2 minutes.
この第３表および第４表がら、本発明による調理方法が
、風味、食感、解凍法のいずれにおいても、比較例３．
４とは格段と優れたものであることがわかる。Tables 3 and 4 show that the cooking method according to the present invention was superior to Comparative Example 3 in terms of flavor, texture, and thawing method.
It can be seen that 4 is significantly superior.
実施例５〜７および比較例５６
冷凍焼きそばの重量２４０ｇ、具材８５ｇ、底の直径１
７５ｍｍφのアルミニウム製皿状容器に取付けた冷凍焼
きそばを用い、これに液体ソース３０ｇと水を添加した
後、家庭用ガステーブルコンロにかけて強火で４分間加
熱して解凍した後、２分間、箸でゆっくり掻き混ぜて炒
める。これを食して評価した。Examples 5 to 7 and Comparative Example 56 Frozen fried noodles weigh 240 g, ingredients 85 g, bottom diameter 1
Using frozen yakisoba attached to a 75mmφ aluminum dish-shaped container, add 30g of liquid sauce and water to it, heat it over high heat for 4 minutes on a household gas stove to defrost it, and then slowly boil it with chopsticks for 2 minutes. Stir and fry. I ate this and evaluated it.
底の直径１７５ｍｍφのアルミニウム製皿状容器に盛り
付けた冷凍焼きうどんを用い、これに液体ソース３５ｇ
と水を添加しｆＳ ｆ＆、家庭用ガステープルコンロに
がけ強火で３分間加熱して解凍した後、２分間箸でゆっ
くり掻き混ぜて炒め、これを食して評価した。この結果
を、第７表に示す。ここでＷ ｓ ／ Ｗ ｏは、１７
．５％である。Frozen fried udon noodles were placed in an aluminum dish-shaped container with a bottom diameter of 175 mm, and 35 g of liquid sauce was added to the noodles.
and water were added, fS f&, heated on a household gas stove for 3 minutes over high heat to thaw, stir-fried slowly for 2 minutes with chopsticks, and then eaten and evaluated. The results are shown in Table 7. Here, W s / W o is 17
．． It is 5%.
実施例８〜実施例１１
冷凍焼きうどんの重量２００ｇ、具材７０ｇを、前述の
実腫Ｍｌ、実施例２および新たな実施例１２、 １３．
１４
具材３の位置がどのように配置したときに、どのような
解凍性が得られるかを評価した。第８表において、具材
の位置は、「混」というのは、麺と具材を掻き混ぜて麺
と具材が混在している状態で凍結したものを示し、「上
」とあるのは麺の上に具材を並べて凍結したものを示し
、「下」とあるのはアルミニウム製皿状容器の底に具材
を並べ、その上に麺を広げて凍結したものを示す、第８
表において、Ｘ印は、強火加熱３分時の冷凍焼きそばお
よび具材の解凍性が悪いことを示す。Δ印は、強火加熱
３分時の冷凍焼きそばおよび具材の解凍性がやや悪いこ
とを示す。０５Ｊは、強火加熱３分時の冷凍焼きそばお
よび具材が完全に解凍できていることを示す。Examples 8 to 11 200 g of frozen fried udon noodles and 70 g of ingredients were added to the aforementioned real tumor M1, Example 2, and new Examples 12 and 13.
14 We evaluated what kind of thawing performance was obtained when the ingredients 3 were arranged. In Table 8, the position of the ingredients is as follows: "Mixed" indicates that the noodles and ingredients are stirred and frozen, and "Top" indicates that the noodles and ingredients are mixed together and frozen. The term ``lower'' refers to noodles that are lined up on top of the noodles and frozen, and ``bottom'' refers to the noodles that are lined up at the bottom of an aluminum dish-shaped container and the noodles are spread and frozen.
In the table, the X mark indicates that the frozen yakisoba and ingredients have poor defrosting properties when heated over high heat for 3 minutes. The Δ mark indicates that the thawing performance of the frozen yakisoba and ingredients after heating over high heat for 3 minutes is slightly poor. 05J indicates that the frozen yakisoba and ingredients were completely thawed after 3 minutes of high heat heating.
（以下余白）
この第８表から、具材は、麺と混在している場合が最も
簡単に解凍することができるが、単に麺の上または下に
具材を並べても、箸で比較的簡単にほぐれ、調理に問題
は与えないことがわかる。(Left below) From Table 8, we can see that it is easiest to thaw ingredients when they are mixed with noodles, but it is also relatively easy to thaw ingredients simply with chopsticks if you simply arrange them on top or bottom of noodles. You can see that it loosens up and does not cause any problems in cooking.
実施例１５〜実施例１７および比較例７蒸しゆでた後冷
却した焼きそば２４０ｇと、調理済み具材８５ｇを、底
の直径１７５ｍｍφのアルミニウム製皿状容器に盛り付
け、さらにこれに水を加えて冷凍したものを、家庭用ガ
ステーブルコンロにかけ、液体ソース３０ｇを加えて２
分間放置した後、強火で４分間加熱して解凍した。さら
に２分間箸でゆっくり掻き混ぜ、これを食して評価した
。この評価の結果を、第９表に示す、この第９表におけ
る×印△印および○印は、前述の第８表に関連して述べ
たのと同様である。Examples 15 to 17 and Comparative Example 7 240 g of fried noodles that had been steamed and boiled and then cooled and 85 g of cooked ingredients were placed in an aluminum dish-shaped container with a bottom diameter of 175 mm, and then water was added thereto and frozen. Heat the ingredients on a household gas stove, add 30g of liquid sauce, and heat 2.
After leaving it for a minute, it was thawed by heating over high heat for 4 minutes. The mixture was stirred slowly for another 2 minutes with chopsticks, and then eaten and evaluated. The results of this evaluation are shown in Table 9. The x, △, and ○ marks in Table 9 are the same as those described in connection with Table 8 above.
発明の効果
以上のように本発明によれば、前述の先行技術に関連し
て述べた蓋を必要とせず、またその他の調理器具が不要
であり、その蓋がないので調理状態を見ることができ、
好みに応じた調理が可能であり、また調理が簡単であっ
て後片付けが不要てあり、容器は使い捨てとしてもよく
、さらにまた容器の底に水および液体ソースが集まるの
で、調理上強火でガスコンロなどを用いて加熱しても焦
げつかず、解凍を速やかに行うことができ、さらに水お
よび液体ソースを入れて上述のように加熱することによ
って、麺に味がしみこみ、さらに箸などを用いて掻き混
ぜて炒めることによって、層味を麺にしみこませること
ができ、こうして風味および食感とも、本格的な焼き麺
を得ることができる。さらに、液体ソースを用いること
によって、前述の先行技術の粉末ソースを用いるのに比
べて、本格的な焼き麺を調理したという印象があり、し
かも即席性があり、優れている。Effects of the Invention As described above, according to the present invention, the lid described in connection with the prior art described above is not required, and other cooking utensils are not required, and since there is no lid, it is not possible to observe the cooking status. I can do it,
You can cook according to your preference, the cooking is easy and there is no need to clean up afterwards, the container can be disposable, and water and liquid sauce collect at the bottom of the container, so it can be cooked on a gas stove over high heat. It does not burn even when heated using noodles, and can be thawed quickly.Additionally, by adding water and liquid sauce and heating as described above, the flavor soaks into the noodles. By mixing and frying, the layers of flavor can be soaked into the noodles, and in this way, authentic fried noodles can be obtained with both flavor and texture. Furthermore, by using a liquid sauce, compared to using the powdered sauce of the prior art mentioned above, it gives the impression that authentic fried noodles have been prepared, and is superior in that it is instant-ready.
第１図は本発明の一実施例の一部を切欠いて示す斜視図
、第２図は第１図に示される実施例の縦断面図、第３図
は本発明の調理手順を示す断面図である。
１・・・容器、２・・・冷凍焼き麺、３・・・具材、４
・・・青のり収納袋、５・・・液体ソース収納袋、７・
・・水、８・・・液体ソース、９・・コンロFig. 1 is a partially cutaway perspective view of an embodiment of the present invention, Fig. 2 is a vertical sectional view of the embodiment shown in Fig. 1, and Fig. 3 is a sectional view showing the cooking procedure of the present invention. It is. 1... Container, 2... Frozen fried noodles, 3... Ingredients, 4
...Aonori storage bag, 5...Liquid sauce storage bag, 7.
...Water, 8...Liquid sauce, 9...Stove
Claims (3)
内に、前記冷凍焼き麺の重量の１２〜４０％の重量の水
と、前記冷凍焼き麺の重量の１０〜２０％の重量の液体
ソースとを、水と液体ソースの合計重量が前記冷凍焼き
麺の重量の２５〜５５％の重量となるようにして、同時
に入れ、 その後、前記容器を直火加熱して解凍することを特徴と
する冷凍焼き麺の調理方法。(1) In a container in which frozen fried noodles that have been cooled after boiling are stored, add water that is 12 to 40% of the weight of the frozen fried noodles and water that is 10 to 20% of the weight of the frozen fried noodles. A liquid sauce is added at the same time so that the total weight of water and liquid sauce is 25 to 55% of the weight of the frozen fried noodles, and then the container is heated over direct heat to thaw. How to cook frozen fried noodles.
、前記焼き麺の重量の１２〜４０％の重量の水と、前記
焼き麺の重量の１０〜２０％の重量の液体ソースのいず
れか一方を入れて冷凍し、次に、いずれか他方を、水と
液体ソースの合計重量が２５〜５５％となるようにして
入れ、その後、前記容器を直火加熱して解凍することを
特徴とする冷凍焼き麺の調理方法。(2) In a container in which the boiled and cooled fried noodles are stored, add water with a weight of 12 to 40% of the weight of the fried noodles and a liquid sauce with a weight of 10 to 20% of the weight of the fried noodles. Either one is added and frozen, then the other is added so that the total weight of water and liquid sauce is 25 to 55%, and then the container is heated over direct heat to thaw. A distinctive method of cooking frozen fried noodles.
、前記焼き麺の重量の１２〜４０％の重量の水と、前記
焼き麺の重量の１０〜２０％の重量の液体ソースとを、
水と液体ソースの合計重量が前記焼き麺の重量の２５〜
５５％の重量となるようにして入れて冷凍し、 次に、前記容器を直火加熱して解凍することを特徴とす
る冷凍焼き麺の調理方法。(3) In a container in which the fried noodles that have been cooled after being boiled are stored, add water in an amount of 12 to 40% of the weight of the fried noodles, and liquid sauce in a weight of 10 to 20% of the weight of the fried noodles. of,
The total weight of water and liquid sauce is 25 to 25% of the weight of the fried noodles.
A method for cooking frozen fried noodles, which comprises placing the noodles in the container to a weight of 55%, freezing the noodles, and then thawing the noodles by heating the container directly over a direct fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2058972A JP2869739B2 (en) | 1990-03-10 | 1990-03-10 | How to cook frozen roasted noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2058972A JP2869739B2 (en) | 1990-03-10 | 1990-03-10 | How to cook frozen roasted noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03262449A true JPH03262449A (en) | 1991-11-22 |
| JP2869739B2 JP2869739B2 (en) | 1999-03-10 |
Family
ID=13099764
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2058972A Expired - Fee Related JP2869739B2 (en) | 1990-03-10 | 1990-03-10 | How to cook frozen roasted noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2869739B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07298989A (en) * | 1994-04-28 | 1995-11-14 | Nankaen:Kk | Plate bowl for burning pattern and cooking method for chow mein with burning pattern |
-
1990
- 1990-03-10 JP JP2058972A patent/JP2869739B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07298989A (en) * | 1994-04-28 | 1995-11-14 | Nankaen:Kk | Plate bowl for burning pattern and cooking method for chow mein with burning pattern |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2869739B2 (en) | 1999-03-10 |
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