JPH06284874A - Noodle food capable of chilled preservation - Google Patents
Noodle food capable of chilled preservationInfo
- Publication number
- JPH06284874A JPH06284874A JP3114025A JP11402591A JPH06284874A JP H06284874 A JPH06284874 A JP H06284874A JP 3114025 A JP3114025 A JP 3114025A JP 11402591 A JP11402591 A JP 11402591A JP H06284874 A JPH06284874 A JP H06284874A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- seasoning liquid
- noodle
- gelatin
- chilled
- 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.)
- Pending
Links
Landscapes
- Noodles (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、チルド保存可能な麺類
食品に関し、調味液中に麺類が自然に解きほぐれるよう
に麺離れを良好にして、簡便、迅速に食せるものを提供
する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to noodle foods that can be stored in a chilled state, and provides noodle foods that are easily unraveled in the seasoning liquid so that they can be unraveled naturally and can be eaten easily and quickly.
【０００２】[0002]
【従来の技術】麺類に調味液を一体にからめた麺類食品
の従来技術としては、例えば、(1)レトルトパウチのス
パゲティー麺に、別々に小包装したソースと具材をセッ
トした即席ミートスパゲティーや、(2)麺にソースと野
菜類などを一体にからめてパック詰めした冷凍焼きそば
などがある。2. Description of the Related Art As a conventional technique for noodle foods in which a seasoning liquid is integrally wrapped in noodles, for example, (1) spaghetti noodles in a retort pouch, an instant meat spaghetti prepared by separately packaging a sauce and ingredients , (2) There is frozen yakisoba, which is made by packing noodles with sauce and vegetables together and packing them.
【０００３】[0003]
【発明が解決しようとする課題】上記レトルトパウチ式
の従来技術では、パウチから取り出したスパゲティー麺
は、麺線同士がだんご状に貼り付いた状態で固まってい
るので、油で炒めたり、湯通ししなければ、麺さばきが
できなかった。そこで、当初よりスパゲティー麺に油を
からめて麺さばきを良好にすることが考えられるが、油
による変敗の虞れが大きい。In the prior art of the retort pouch type described above, the spaghetti noodles taken out from the pouch are hardened in a state where the noodle strings stick to each other like a dango, so it is fried or blanched. Without it, I couldn't make noodles. Therefore, it may be considered that the spaghetti noodles are oiled from the beginning to improve the noodle separation, but there is a great risk of deterioration due to the oil.
【０００４】また、前記冷凍焼きそばなどでは、電子レ
ンジなどで加熱解凍しても、麺が玉盛り状に固まったま
まで、やはり箸で解きほぐす必要があった。本発明は、
食品にチルド保存性を持たせながら、麺をほぐす操作を
省略して迅速に食することを技術的課題とする。Further, in the above-mentioned frozen yakisoba, even if the noodles are heated and thawed in a microwave oven or the like, it is necessary to loosen the noodles with chopsticks as it is. The present invention is
It is a technical subject to provide food with chilled preservability while omitting the operation of loosening noodles for quick eating.
【０００５】[0005]
【課題を解決するための手段】本発明者は、上記課題を
達成するために、麺類に調味液をからめ付け、その全体
をゼラチンで処理することに着目し、本発明を完成し
た。即ち、本発明１は、調味液にゼラチンを混入し、湯
がいた麺類にゼラチン含有調味液を付着させ、麺線に当
該調味液をからめるとともに、調味液の付着したままの
麺類を密封包装して冷却したことを特徴とするチルド保
存可能な麺類食品である。In order to achieve the above-mentioned object, the present inventor has completed the present invention by paying attention to the fact that a seasoning liquid is attached to noodles and the whole is treated with gelatin. That is, the present invention 1 mixes gelatin in a seasoning liquid, attaches the gelatin-containing seasoning liquid to the boiled noodles, entangles the seasoning liquid in the noodle strings, and hermetically packages the noodles with the seasoning liquid attached. It is a chilled storable noodle food characterized by being cooled by heating.
【０００６】本発明２は、上記本発明１において、湯が
いた麺類を油中に通し、熱湯で油抜きしてゼラチン含有
調味液を付着させることを特徴とするものである。本発
明３は、上記本発明１又は２において、湯がいた麺類に
加えて、具材をゼラチン含有調味液に浸し、麺類と具材
を一体で調味液ごと密封包装することを特徴とするもの
である。The present invention 2 is characterized in that, in the above-mentioned Invention 1, the boiled noodles are passed through oil and deoiled with hot water to attach a gelatin-containing seasoning liquid. The present invention 3 is characterized in that, in the above-mentioned present invention 1 or 2, the ingredients are immersed in a gelatin-containing seasoning liquid in addition to the boiled noodles, and the noodles and the ingredients are integrally sealed and packaged together with the seasoning liquid. Is.
【０００７】本発明４は、本発明１〜３のいずれかにお
いて、麺類食品が、調味液をソースで構成した焼きそ
ば、焼きうどんなどであることを特徴とするものであ
る。本発明５は、本発明１〜３のいずれかにおいて、麺
類食品が液状の調味液から成る通常のうどん類などであ
って、調味液が濃縮調味液であることを特徴とするもの
である。本発明６は、本発明１〜３のいずれかにおい
て、麺類食品が、調味液を粘液状ソースから構成したミ
ートソース、ナポリタンソースなどのスパゲティ類食品
であることを特徴とするものである。A fourth aspect of the present invention is characterized in that, in any one of the first to third aspects of the present invention, the noodle food product is yakisoba or yakiudo which comprises a seasoning liquid as a sauce. A fifth aspect of the present invention is characterized in that, in any of the first to third aspects of the present invention, the noodle food is a normal udon or the like made of a liquid seasoning liquid, and the seasoning liquid is a concentrated seasoning liquid. The present invention 6 is characterized in that, in any one of the present inventions 1 to 3, the noodle food is a spaghetti food such as meat sauce or napolitan sauce in which the seasoning liquid is composed of a mucous sauce.
【０００８】上記麺類食品とは、焼きそば、焼きうどん
などの麺類にソース掛けした和風食品或は中華食品のみ
ならず、粘液状ソースを調味液とするミートスパゲテ
ィ、ナポリタンスパゲティなどのスパゲティ類食品を含
む。また、本麺類食品は、そのまま電子レンジや湯煎で
加熱再現するものに限らず、水を加えて加熱再現する方
式の通常のうどん、ラーメンなどをも含む。例えば、う
どん、或はラーメンなどのように調味液が液状である通
常の麺類食品では、調味液を予め濃縮化し、ゼラチンを
溶解させた濃縮調味液をうどん麺或は中華麺に付着させ
ておき、水で調味液を希釈して加熱再現するのである。
上記麺類食品の調味液には野菜類などの具材を混入して
も良く、例えば、通常の麺類食品とは素うどんと具入り
うどんの両方を含む。[0008] The above-mentioned noodle foods include not only Japanese-style foods or Chinese foods in which noodles such as yakisoba and fried noodles are sauced, but also spaghetti foods such as meat spaghetti and Napolitan spaghetti using a mucilage sauce as a seasoning liquid. The noodle foods are not limited to those that can be reproduced by heating in a microwave oven or hot water as they are, and include ordinary udon noodles, ramen, and the like in which heating is reproduced by adding water. For example, in ordinary noodle foods where the seasoning liquid is liquid such as udon or ramen, the seasoning liquid is concentrated in advance and the concentrated seasoning liquid in which gelatin is dissolved is attached to the udon noodles or the Chinese noodles. , Dilute the seasoning liquid with water and reproduce by heating.
Ingredients such as vegetables may be mixed in the seasoning liquid of the above-mentioned noodle foods, and for example, ordinary noodle foods include both simple udon and udon with ingredients.
【０００９】上記麺類へのゼラチン含有調味液の付着処
理は、例えば、加温状態でゼラチンを混入溶解した調味
液に麺線をあとから浸漬しても良いし、麺類を浸漬した
調味液にゼラチンを溶解させても差し支えない。当該ゼ
ラチンとしては、特開昭６１―１６３９６３号公報に開
示されているように、流動状態に保持されたゼラチン粉
末にゼラチン溶液を噴霧して製造した、水溶液に対する
溶解度が大きい水易溶性ゼラチン(商品名ＧＰ―８８ 新
田ゼラチン社製)を使用することが好ましい。ゼラチンの
混合濃度は、食品に対して１.５〜３ｗｔ％が好まし
く、より好ましくは２ｗｔ％程度である。The gelatin-containing seasoning solution may be attached to the noodles by, for example, immersing the noodle strings in a seasoning solution prepared by mixing gelatin in a heated state, or by dipping the noodles in the seasoning solution in which the noodles are immersed. There is no problem in dissolving the. As the gelatin, as disclosed in JP-A-61-163963, a highly water-soluble gelatin having a large solubility in an aqueous solution, which is produced by spraying a gelatin solution on a gelatin powder held in a fluid state (commodity) It is preferable to use the name GP-88 manufactured by Nitta Gelatin Co., Ltd.). The gelatin concentration is preferably 1.5 to 3 wt% with respect to the food, and more preferably about 2 wt%.
【００１０】本麺類食品はチルド保存により２週間程度
に亘り品質保持できるが、冷凍保存によると半年程度に
品質期間を延ばすことができる。上記食品の密封包装と
は、例えば、ラミネートフィルム、樹脂容器、或は金属
容器などに密封するだけでも良いし、レトルトパウチに
しても良い。[0010] The quality of the present noodle foods can be maintained for about 2 weeks by chilled storage, but the quality period can be extended to about 6 months by frozen storage. The hermetically-sealed packaging of the food may be simply sealed in a laminated film, a resin container, a metal container, or the like, or may be a retort pouch.
【００１１】[0011]
(1)麺類にゼラチン含有調味液をからめてゲル化固定
し、麺線の表面がゼラチン膜で被覆されたような状態に
するので、電子レンジや湯煎で加熱するとゼラチンがゾ
ル化し、麺線が即座に調味液中に均一に解きほぐれる。
例えば、焼きそば、焼きうどん或はミートスパゲティな
どの場合、密封包装した状態で加熱再現して封を切る
と、ほぐれた状態のまま麺を包装から取り出すことがで
き、従来の前記レトルトパウチ品のように湯通しするな
どの面倒が全く要らない。即ち、本麺類食品は加熱して
包装から出すだけで、麺類への調味液の付着と、麺さば
きとが自動的に完了するので、簡便、迅速に食すること
ができる。(1) The noodle-containing seasoning liquid is entangled and gelled and fixed, so that the surface of the noodle strings is covered with a gelatin film, so when heated in a microwave oven or hot water, gelatin is sol, and the noodle strings become Instantly and evenly disentangled in seasoning liquid.
For example, in the case of yakisoba, yaki udon or meat spaghetti, if you repeat heating in a sealed package and cut the seal, you can take out the noodles from the package in a loosened state, like the conventional retort pouch product. No need for trouble such as blanching. That is, since the present noodles food is simply heated and taken out from the package, the attachment of the seasoning liquid to the noodles and the separation of the noodles are automatically completed, so that the noodles can be eaten simply and quickly.
【００１２】(2)調味液にゼラチンを混入し、その調味
液を麺に付着させてゲル化固定するので、麺類及び調味
液が外気と接触するのを断ち、保水性が向上し(即ち、外
部に水分が出るのを防止し)、さらにはこの保水能で食
品内部の水分活性が低下して腐敗を抑制すると推定でき
るので、食品の再現性を良好に確保しながら、食品にチ
ルド保存性を付与できる。(2) Gelatin is mixed in the seasoning liquid, and the seasoning liquid is attached to the noodles and fixed by gelling, so that the noodles and the seasoning liquid are prevented from contacting with the outside air, and the water retention is improved (that is, It is possible to estimate that the water activity inside the food will be reduced due to this water retention capacity and the spoilage will be suppressed. Can be given.
【００１３】(3)本麺類食品が素うどんなどの通常のう
どんやラーメンの場合には、調味液を濃縮してから麺類
にからめるとともに、食品を加熱再現する場合には、
密封のまま電子レンジなどで加熱してから包装を開き、
濃縮調味液を希釈するだけの分量の水を加えて再現する
か、或は、包装の封を切って予め希釈水を加えた後に
加熱するのである。このため、濃縮調味液と麺類をゼラ
チンでゲル化固定して品質保持できる点は上記焼きそば
類と同様であるうえ、調味液を濃縮化して密封包装する
分だけ麺類食品の重量を低減でき、輸送コストを大幅に
削減できる。(3) In the case of ordinary udon or ramen in which the present noodles food is delicious, when the seasoning solution is concentrated and then entangled in noodles and the food is reproduced by heating,
Open the package after heating it in a microwave oven etc.
The concentrated seasoning liquid is reproduced by adding water in an amount sufficient to dilute it, or the packaging is cut off and pre-diluted water is added, followed by heating. Therefore, the point that the concentrated seasoning liquid and noodles can be gelled and fixed with gelatin to maintain quality is the same as the above-mentioned yakisoba, and the weight of noodle foods can be reduced by the amount that the seasoning liquid is concentrated and sealed and packaged. The cost can be reduced significantly.
【００１４】[0014]
(1)麺類にゼラチン含有調味液をからめて、麺線の表面
をいわばゼラチン膜で被覆したような状態にゲル化固定
するので、電子レンジなどで加熱再現すると、ゲル化剤
のゾル化で調味液中への麺さばきがきわめて良好にな
り、麺を箸などで解きほぐす面倒やソースを麺類にから
める手間が要らず、簡便、迅速に食することができる。(1) The gelatin-containing seasoning liquid is entangled in the noodles, and the surface of the noodle strings is gelled and fixed so that it is covered with a gelatin film. The noodles can be dispensed into the liquid very well, and the noodles can be easily and quickly eaten without the trouble of loosening the noodles with chopsticks or the like and the trouble of tangling the sauce with the noodles.
【００１５】(2)調味液と麺をともにゼラチンでゲル化
固定して、食品内部の水分活性を低下し、微生物による
腐敗等を抑制すると推定できるので、冷凍保存のみなら
ず、チルド保存した場合でも食品の品質を長く保持でき
る。即ち、麺類食品をチルド保存であれば２週間程度、
冷凍保存であれば略半年に亘り品質保持できるので、業
務用商品としての付加価値を高められるうえ、長期には
冷凍庫で保存し、流通・販売はチルド状態で行えるの
で、流通方式を大幅に効率化して、食品の管理コスト、
流通コストを大きく低減できる。(2) It can be presumed that both the seasoning liquid and the noodles are gelled and fixed with gelatin to reduce the water activity inside the food and to suppress the spoilage by microorganisms. But the quality of food can be maintained for a long time. That is, if the noodle food is stored in a chilled state, it takes about 2 weeks,
If frozen storage is used, the quality can be maintained for almost half a year, increasing the added value as a commercial product and storing it in a freezer for a long time, and it can be distributed and sold in a chilled state, so the distribution method is significantly efficient. The cost of managing food,
Distribution costs can be greatly reduced.
【００１６】(3)麺類食品が素うどんなどの通常のうど
んやラーメンの場合には、焼きそば類とは異なり水を注
加して加熱再現するが、たとえ、密封のまま加熱する方
式(即ち、包装開封後に希釈する方式)を採っても、麺は
ダシ汁中に自動的に解きほぐれていくので、簡便、迅速
に食せる点は同様である。また、調味液を濃縮化するの
で、麺類食品の重量を低減でき、輸送コストを大幅に削
減できる。(3) In the case of ordinary udon and ramen that noodle foods are good in, unlike yakisoba, water is added to reproduce heat, but even if it is heated in a sealed manner (ie, Even if the method of diluting after opening the package) is adopted, the noodles are automatically unraveled in the soup stock, so that the noodles can be easily and quickly eaten. Further, since the seasoning liquid is concentrated, the weight of noodle foods can be reduced, and the transportation cost can be significantly reduced.
【００１７】[0017]
【実施例】以下、本発明の実施例を順次説明する。 《製造実施例１》焼きそばの製造実施例を述べる。先
ず、送気温度７０℃、排気温度３５℃の条件で流動状態
にした８０ｗｔ％以上の微粉末ゼラチンの上方から、６
０℃に保持した５wt/vol％ゼラチン溶液を２５０ｍｌの
噴霧量で噴霧してゼラチンを造粒したのち、送気温度７
０℃、排気温度４３℃、乾燥時間２５分、冷却時間１５
分の条件で乾燥して水易溶性ゼラチンを調製した(尚、市
販品としては前記ＧＰ―８８が相当する)。EXAMPLES Examples of the present invention will be sequentially described below. << Manufacturing Example 1 >> A manufacturing example of yakisoba will be described. First, from above the fine powdery gelatin of 80 wt% or more which is in a fluidized state under the conditions of an air supply temperature of 70 ° C. and an exhaust temperature of 35 ° C.,
A 5 wt / vol% gelatin solution kept at 0 ° C was sprayed with a spray amount of 250 ml to granulate gelatin, and then the air temperature was set to 7
0 ° C, exhaust temperature 43 ° C, drying time 25 minutes, cooling time 15
A water-soluble gelatin was prepared by drying under the condition of minutes (note that GP-88 corresponds to a commercially available product).
【００１８】生の中華麺を一人前湯がいたのち、水洗し
てぬめりを除去した。また、ソース、塩少々、コショウ
から調製した焼きそばソースに加温状態で上記水易溶性
ゼラチン２ｗｔ％を溶解し、上記中華麺をこのゼラチン
含有ソースに６０〜８０℃、２０秒間の条件下で浸漬す
るとともに、ソース分のからんだ麺線を引き上げて余剰
のソース分を排除した。ソース分の付着した中華麺をゾ
ル状態のうちに、耐熱性樹脂の袋やアルミ箔で被覆した
ラミネートフィルムの袋にパック詰めし、冷水に浸けて
１０℃以下のチルド温度域にまで冷却し、食品をゼラチ
ンでゲル化固定し、そのままチルド保存した。After the raw Chinese noodles were soaked in hot water, they were washed with water to remove sliminess. Further, 2 wt% of the water-soluble gelatin is dissolved in a yakisoba sauce prepared from sauce, a little salt and pepper in a warmed state, and the Chinese noodles are immersed in the gelatin-containing sauce at 60 to 80 ° C. for 20 seconds. At the same time, the entangled noodle strings of the sauce were pulled up to remove the excess sauce. In a sol state, the Chinese noodles attached with the sauce were packed in a bag of a heat-resistant resin or a bag of a laminated film coated with aluminum foil, dipped in cold water and cooled to a chilled temperature range of 10 ° C or lower, The food was gelled and fixed with gelatin and stored as it was in a chilled state.
【００１９】この場合、湯がいた中華麺をそのままゼラ
チン含有ソースに浸漬するのに対して、１８０℃のサラ
ダ油中に３秒間通し、熱湯をかけて油抜きをし、そのあ
とで麺をゼラチン含有ソースに浸漬すると、粉臭い傾向
が消え、麺の食味とコシなどの食感がより良好になっ
た。但し、油処理が長くなると、酸敗により麺の品質が
劣化したり、食味が低下する虞れがあるので注意を要す
る。また、ブタ肉、ニンジン、しいたけ、チンゲン菜な
どの調理済みの具材を麺線とともにゼラチン含有ソース
にからめて、ソースの付着した焼きそば麺と具材を一体
でパック詰めしても差し支えない。さらには、上記焼き
そばソースを醤油味の勝った和風にし、処理する麺をう
どん麺に替えると、概ね上記の要領で焼きうどんが製造
できた。In this case, the hot-boiled Chinese noodles are soaked as they are in a gelatin-containing sauce, while they are passed through a salad oil at 180 ° C. for 3 seconds and boiled to remove the oil, and then the noodles are gelatin-containing. When soaked in the sauce, the powdery odor tended to disappear, and the taste and texture of noodles became better. However, it should be noted that if the oil treatment becomes long, the quality of noodles may deteriorate due to rancidity and the taste may deteriorate. In addition, cooked ingredients such as pork, carrots, shiitake mushrooms, bok choy, and the like can be packaged together with the noodles in a gelatin-containing sauce, and the yakisoba noodles with the sauce and the ingredients can be packed together. Furthermore, when the above-mentioned yakisoba sauce was made into a Japanese style with a superior soy sauce taste and the noodles to be treated were replaced with udon noodles, the fried noodles could be manufactured in the above-mentioned manner.
【００２０】本実施例の焼きそばを食する場合には、パ
ック詰めのまま電子レンジにかけるか、湯煎するだけで
良く、加熱によりゼラチンが自動的にゾル化し、パック
から取り出すと、ソースの絡んだ焼きそば麺が自動的に
解きほぐれて、箸でさばく手間を必要とせず、簡便、迅
速に食することができた。一方、本実施例の焼きそばを
冷凍保存することなく３〜５℃のチルド温度域に冷蔵保
存し、２週間の保存期間後に冷蔵庫から出庫して湯煎で
加熱し、食品の品質を調べた結果、焼きそばの味、風味
や、軟らかさ、食感などのテクスチャーを良好に再現で
きた。また、焼きそばを冷凍保存した場合には、半年程
度の長期に亘り、品質を良好に保持できた。In order to eat the yakisoba of this Example, it is sufficient to put it in a microwave oven as it is packed or to boil it, and gelatin is automatically sol by heating, and when taken out from the pack, the sauce is entangled. The yakisoba noodles were automatically unraveled and could be eaten easily and quickly without the need for the chopping with chopsticks. On the other hand, the yakisoba of this Example was refrigerated and stored in the chilled temperature range of 3 to 5 ° C. without being frozen, and after being stored for 2 weeks, it was taken out of the refrigerator and heated in a hot water bath to examine the quality of food. The texture, such as the taste, flavor, softness, and texture of yakisoba, was successfully reproduced. In addition, when the yakisoba was stored frozen, the quality could be kept good for a long period of about half a year.
【００２１】《製造実施例２》ミートスパゲティーの製
造実施例を述べる。スープ、トマトピューレ、ケチャッ
プから調製したミートソースに、牛ミンチ、玉ねぎなど
の具材を混入して加熱し、加温状態にあるミートソース
に上記実施例１の水易溶性ゼラチン２ｗｔ％を混合溶解
した。また、湯がいたスパゲティ麺を上記ゼラチン含有
ソースに６０℃で２０秒間浸漬し、パック詰めしてチル
ド域まで冷却した。本実施例のミートスパゲティでは、
パック詰めのまま電子レンジにかけて封を切ると、ゼラ
チンの溶解により、ミートソースの絡んだスパゲティ麺
がやはり自動的に解きほぐれて、迅速に食することがで
きた。また、上記実施例１と同様に、本実施例品を３〜
５℃の温度域で２週間チルド保存した結果、スパゲティ
ーの食味やテクスチャーは良好に再現できた。Manufacturing Example 2 A manufacturing example of meat spaghetti will be described. A meat sauce prepared from soup, tomato puree, and ketchup was mixed with ingredients such as beef minced meat and onions and heated, and 2 wt% of the water-soluble gelatin of Example 1 was mixed and dissolved in the heated meat sauce. Further, the boiled spaghetti noodles were immersed in the gelatin-containing sauce at 60 ° C. for 20 seconds, packed, and cooled to a chilled area. In the meat spaghetti of this example,
When the product was packed and packed in a microwave oven, the gelatin was melted, and the spaghetti noodles with meat sauce were automatically unraveled, allowing for quick eating. In addition, in the same manner as in Example 1 above, the product of this Example
As a result of chilled storage at a temperature range of 5 ° C. for 2 weeks, the taste and texture of spaghetti could be well reproduced.
【００２２】《製造実施例３》素うどんの製造実施例を
述べる。白ダシに、醤油、みりん、酒、ザラメ糖などを
加えて調製したうどんダシを３倍に加熱濃縮し、この濃
縮うどんダシに前記水易溶性ゼラチン２ｗｔ％を混合溶
解した。また、湯がいて水洗したうどん麺を上記ゼラチ
ン含有濃縮ダシに６０℃、２０秒間の条件下で浸漬し、
うどん麺の表面に濃縮ダシを均一に付着させるととも
に、当該うどん麺をそのままアルミ箔の耐熱容器に密封
してチルド域に冷却した。<Manufacturing Example 3> A manufacturing example of noodles will be described. Udon dashi prepared by adding soy sauce, mirin, sake, and sugar to the white dashi was concentrated by heating three times, and 2 wt% of the water-soluble gelatin was mixed and dissolved in the concentrated udon dashi. Further, the udon noodles that have been boiled and washed with water are immersed in the above gelatin-containing concentrated soup stock at 60 ° C. for 20 seconds,
Concentrated dashi was uniformly attached to the surface of the udon noodles, and the udon noodles were directly sealed in a heat-resistant container of aluminum foil and cooled to a chilled area.
【００２３】本素うどんでは、耐熱容器を密封したまま
電子レンジにかけて封を切ると、ゼラチンの溶解によ
り、濃縮ダシの絡んだうどん麺がやはり自動的に解きほ
ぐれて取り出せたので、希釈用の湯を補填して簡便に素
うどんを作ることができた。また、本濃縮化食品は２週
間に亘りチルド保存しても、うどんの食味、テクスチャ
ーなどの低下は認められなかった。但し、本実施例３を
食する場合、耐熱容器の開口の密封フィルムを開け、濃
縮ダシを希釈するだけの水分を予め補填した後に、本素
うどんを電子レンジにかけても差し支えない。また、本
実施例３では、天ぷら、かまぼこ、ねぎ、味付け揚げな
どの調理済み具材をうどんの麺線とともにゼラチン含有
濃縮ダシにからめて、通常の具入りうどんの形態で一体
にパック詰めしても差し支えない。[0023] In this elementary udon, when the heat-resistant container was sealed and put in a microwave oven to break the seal, the udon noodles entwined with concentrated soup were also automatically unraveled and taken out due to the dissolution of gelatin, so a hot water for dilution was used. It was possible to make simple udon noodles by supplementing In addition, even if the concentrated food was stored in a chilled state for 2 weeks, the taste and texture of udon were not deteriorated. However, in the case of eating the present Example 3, it is possible to open the sealing film at the opening of the heat-resistant container, preliminarily make up the water for diluting the concentrated soup, and then put the noodles in a microwave oven. Further, in Example 3, cooked ingredients such as tempura, kamaboko, green onion, and fried seasonings were entwined with concentrated noodles containing gelatin together with noodle strings of udon, and then packed together in the form of ordinary udon with ingredients. It doesn't matter.
Claims (6)
類にゼラチン含有調味液を付着させ、麺線に当該調味液
をからめるとともに、調味液の付着したままの麺類を密
封包装して冷却したことを特徴とするチルド保存可能な
麺類食品。1. Mixing gelatin in the seasoning liquid, attaching the gelatin-containing seasoning liquid to the boiled noodles, entwining the seasoning liquid on the noodle strings, and hermetically packaging and cooling the noodles with the seasoning liquid still attached. A chilled storable noodle food characterized in that
きしてゼラチン含有調味液を付着させることを特徴とす
る請求項１に記載のチルド保存可能な麺類食品。2. The chilled storable noodle food according to claim 1, wherein the boiled noodles are passed through oil and deoiled with hot water to attach the gelatin-containing seasoning liquid.
含有調味液に浸し、麺類と具材を一体で調味液ごと密封
包装することを特徴とする請求項１又は２に記載のチル
ド保存可能な麺類食品。3. The chilled product according to claim 1, wherein, in addition to the boiled noodles, the ingredients are dipped in a gelatin-containing seasoning liquid, and the noodles and the ingredients are integrally packaged together with the seasoning liquid. Storable noodle food.
焼きそば、焼きうどんなどであることを特徴とする請求
項１〜３のいずれか１項に記載のチルド保存可能な麺類
食品。4. The chilled-storable noodle food according to any one of claims 1 to 3, wherein the noodle food is yakisoba or yakiudo which uses a seasoning liquid as a sauce.
うどん類などであって、調味液が濃縮調味液であること
を特徴とする請求項１〜３のいずれか１項に記載のチル
ド保存可能な麺類食品。5. The chilled product according to any one of claims 1 to 3, wherein the noodle food is a normal udon or the like made of a liquid seasoning liquid, and the seasoning liquid is a concentrated seasoning liquid. Storable noodle food.
構成したミートソース、ナポリタンソースなどのスパゲ
ティ類食品であることを特徴とする請求項１〜３のいず
れか１項に記載のチルド保存可能な麺類食品。6. The chilled-storable food according to any one of claims 1 to 3, wherein the noodle food is a spaghetti food such as meat sauce and napolitan sauce in which the seasoning liquid is composed of a mucilage sauce. Noodles food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3114025A JPH06284874A (en) | 1991-04-18 | 1991-04-18 | Noodle food capable of chilled preservation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3114025A JPH06284874A (en) | 1991-04-18 | 1991-04-18 | Noodle food capable of chilled preservation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH06284874A true JPH06284874A (en) | 1994-10-11 |
Family
ID=14627161
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3114025A Pending JPH06284874A (en) | 1991-04-18 | 1991-04-18 | Noodle food capable of chilled preservation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06284874A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003210145A (en) * | 2002-01-23 | 2003-07-29 | Nippon Suisan Kaisha Ltd | Frozen soup-containing food |
| JP5553946B1 (en) * | 2012-09-12 | 2014-07-23 | 日清フーズ株式会社 | Frozen cooked noodles and method for producing the same |
| WO2015115366A1 (en) * | 2014-01-31 | 2015-08-06 | 日清フーズ株式会社 | Pre-cooked frozen noodles and method for manufacturing same |
-
1991
- 1991-04-18 JP JP3114025A patent/JPH06284874A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003210145A (en) * | 2002-01-23 | 2003-07-29 | Nippon Suisan Kaisha Ltd | Frozen soup-containing food |
| JP5553946B1 (en) * | 2012-09-12 | 2014-07-23 | 日清フーズ株式会社 | Frozen cooked noodles and method for producing the same |
| WO2015115366A1 (en) * | 2014-01-31 | 2015-08-06 | 日清フーズ株式会社 | Pre-cooked frozen noodles and method for manufacturing same |
| JPWO2015115366A1 (en) * | 2014-01-31 | 2017-03-23 | 日清フーズ株式会社 | Frozen cooked noodles and method for producing the same |
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