JPH07131A - Long strips of noodles and its production - Google Patents
Long strips of noodles and its productionInfo
- Publication number
- JPH07131A JPH07131A JP5144593A JP14459393A JPH07131A JP H07131 A JPH07131 A JP H07131A JP 5144593 A JP5144593 A JP 5144593A JP 14459393 A JP14459393 A JP 14459393A JP H07131 A JPH07131 A JP H07131A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- water
- noodle
- preserved
- keepable
- 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)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は既にα化されて乾燥され
た保存麺の食前加工麺及び加工法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pre-meal processed noodle and a method for processing preserved noodle which has been gelatinized and dried.
【０００２】[0002]
【従来の技術】従来、高温乾燥蒸気で生麺を蒸してα化
した蒸麺、該蒸麺を強制乾燥した即席ノンフライ麺、該
蒸麺をフライした即席フライ麺、生麺を直接フライした
揚麺及び生麺を茹た後冷凍乾燥した冷凍乾燥麺等は一般
にα化乾燥保存麺であって、長期保存には適するが、食
前熱湯で比較的長時間かけて戻して喫食するものであ
る。即ち食前熱湯によって上記乾燥保存麺を柔軟な喫食
状態になすため３分以上を要した。BACKGROUND OF THE INVENTION Conventionally, steamed noodles obtained by steaming raw noodles with high-temperature dry steam to gelatinize, instant non-fried noodles obtained by forcibly drying the steamed noodles, instant fried noodles obtained by frying the steamed noodles, fried noodles obtained by directly fried raw noodles and raw noodles. Freeze-dried noodles and the like obtained by boiling and drying the noodles are generally pregelatinized and dry-preserved noodles and are suitable for long-term storage, but they are eaten by returning them with hot water before meals for a relatively long time. That is, it took 3 minutes or more to bring the dried preserved noodles into a flexible eating state by hot water before meals.
【０００３】[0003]
【発明が解決しようとする課題】本発明は食前に短時間
の加熱で柔軟な喫食麺となすことのできる麺線及びその
製造法を提供することを目的とする。SUMMARY OF THE INVENTION It is an object of the present invention to provide a noodle band which can be made into a flexible eating noodle by heating for a short time before eating and a method for producing the noodle string.
【０００４】[0004]
【課題を解決するための手段】上記の目的を達成するた
め本発明は 生麺をα化及び乾燥させてなる保存麺に含水させて膨潤
させてなる麺線 防水袋に密封した上記発明記載の麺線 α化乾燥保存麺と水とを別々に防水袋に密封して出荷
し、出荷途中に該保存麺を含水膨潤させることを特徴と
する麺線製造法 によって構成される。[Means for Solving the Problems] To achieve the above object, the present invention provides a noodle string obtained by swelling raw noodles by hydrated and preserved preserved noodles which have been gelatinized and dried. The noodle strips are prepared by a method for producing noodle strips, characterized in that α-dried and preserved noodles and water are separately sealed in a waterproof bag for shipment, and the preserved noodles are swollen with water during shipping.
【０００５】[0005]
【作用】本発明ではα化乾燥保存麺１が含水膨潤してい
るためα化のための熱量を必要とせず、数秒という速さ
で熱湯によって喫食可能加熱麺となる。In the present invention, since the pregelatinized dry-preserved noodle 1 is swollen with water, it does not require the amount of heat for pregelatinization, and can be edible heated noodles with boiling water at a speed of several seconds.
【０００６】防水袋３に密封したものは上記作用の他
に、生麺と較べて比較的保存期間を延長させることがで
きる。In addition to the above-mentioned function, the one sealed in the waterproof bag 3 can relatively prolong the storage period as compared with the raw noodles.
【０００７】又出荷直前に防水袋３内にα化乾燥保存麺
１と水２とを独立的に挿入密封すると、出荷輸送途中に
おいて上記保存麺１は含水膨潤し、出荷輸送時間を利用
することができる。Further, if the pre-gelatinized dry preserved noodles 1 and the water 2 are independently inserted and sealed in the waterproof bag 3 immediately before shipping, the preserved noodles 1 will swell with water during shipping and transportation, and the shipping and transportation time should be used. You can
【０００８】[0008]
【実施例】上述の蒸麺、即席ノンフライ麺、即席フライ
麺、揚麺及び冷凍乾燥麺等を格納保存し、必要に応じて
出荷量を夜間水槽に投入して膨潤させることによって含
水膨潤麺が得られる。[Examples] The above-mentioned steamed noodles, instant non-fried noodles, instant fried noodles, fried noodles, freeze-dried noodles and the like are stored and stored, and if necessary, the shipping amount is put into a night-time water tank to swell to obtain hydrous swollen noodles. To be
【０００９】翌朝これを蒸籠に収容して食堂に配達し、
喫食直前に数秒程度熱湯で加温し調理するのみで喫食さ
せることができる。The next morning, it was placed in a steamer basket and delivered to the dining room.
Just before eating, it can be eaten simply by heating with hot water for several seconds and cooking.
【００１０】出荷輸送に際しては合成樹脂防水袋３に密
封する際、上記乾燥保存麺１と水２とを別々に挿入し、
密封して出荷輸送すると、輸送途中で上記保存麺１が含
水膨潤し、加温調理喫食直前の柔軟状態に戻り、食堂で
はこれを受取り、防水袋３を破袋して迅速に喫食状態に
加温することができる。In shipping and transportation, when sealing in a synthetic resin waterproof bag 3, the dried preserved noodles 1 and water 2 are separately inserted,
When sealed and shipped, the preserved noodle 1 swells with water during transportation and returns to the flexible state immediately before heating and eating, and the cafeteria receives this and breaks the waterproof bag 3 to quickly add to the eating state. Can be warmed.
【００１１】[0011]
【発明の効果】本発明は上述のように構成したので多種
類の保存麺１が吸水膨潤時間を要せず、そのため既に吸
水膨潤した麺を加熱するのみで良く、きわめて迅速に喫
食状態となし得る効果がある。又α化乾燥保存麺１を出
荷時に防水袋３内に水２と共に封入するのみで輸送時に
α化含水膨潤麺が得られる効果がある。EFFECTS OF THE INVENTION Since the present invention is configured as described above, many kinds of preserved noodles 1 do not require water swelling time, and therefore only noodles that have already been water swelled can be heated, and can be brought into an eating state extremely quickly. There is an effect to obtain. Further, by simply encapsulating the pregelatinized and dried preserved noodle 1 in the waterproof bag 3 together with the water 2 at the time of shipping, the pregelatinized and water-containing swollen noodle can be obtained during transportation.
【図１】本発明の麺線を示す縦断面図である。FIG. 1 is a vertical cross-sectional view showing a noodle band of the present invention.
【図２】防水袋内に挿入密封直後の状態の斜視図であ
る。FIG. 2 is a perspective view of a state immediately after being inserted and sealed in a waterproof bag.
１ α化乾燥保存麺 ２ 水 ３ 防水袋 1 Pregelatinized and dried noodles 2 Water 3 Waterproof bag
【手続補正書】[Procedure amendment]
【提出日】平成６年３月２４日[Submission date] March 24, 1994
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】特許請求の範囲[Name of item to be amended] Claims
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【特許請求の範囲】[Claims]
【手続補正２】[Procedure Amendment 2]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】０００４[Correction target item name] 0004
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【０００４】[0004]
【課題を解決するための手段】上記の目的を達成するた
め本発明は 生麺をα化及び乾燥させてなる保存麺に含水させて膨潤
させてなる麺線 防水袋に密封した上記発明記載の麺線 α化乾燥保存麺と水とを別々に防水袋に密封し、該保存
麺を含水膨潤させることを特徴とする麺線製造法防水袋に密封して出荷した上記保存麺を出荷途中におい
て含水膨潤させることを特徴とする上記製造法の発明記
載の麺線製造法 によって構成される。[Means for Solving the Problems] To achieve the above object, the present invention provides a noodle string obtained by swelling raw noodles by hydrated and preserved preserved noodles which have been gelatinized and dried. sealed in noodle strings α of dry storage noodles and waterproof bag separately with water, the saving noodles shipping way odor shipped in sealed noodle preparation waterproof bag, characterized in that to water swell the storage noodle
Invention of the above-mentioned production method, characterized in that
It is composed by the method of manufacturing noodle strings.
Claims (3)
含水させて膨潤させてなる麺線。1. A noodle band obtained by swelling a preserved noodle made by gelatinizing and drying raw noodles to swell it.
線。2. The noodle band according to claim 1, which is sealed in a waterproof bag.
密封して出荷し、出荷途中に該保存麺を含水膨潤させる
ことを特徴とする麺線製造法。3. A method for producing noodle strings, characterized in that gelatinized and dried preserved noodles and water are separately sealed in a waterproof bag and shipped, and the preserved noodles are swelled with water during shipping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5144593A JPH07131A (en) | 1993-06-16 | 1993-06-16 | Long strips of noodles and its production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5144593A JPH07131A (en) | 1993-06-16 | 1993-06-16 | Long strips of noodles and its production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07131A true JPH07131A (en) | 1995-01-06 |
Family
ID=15365679
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5144593A Pending JPH07131A (en) | 1993-06-16 | 1993-06-16 | Long strips of noodles and its production |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07131A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49132253A (en) * | 1973-04-23 | 1974-12-18 | ||
| JPS5372845A (en) * | 1976-12-08 | 1978-06-28 | Nisshin Flour Milling Co | Production of packaged boiled noodles |
| JPS5955155A (en) * | 1982-09-20 | 1984-03-30 | Seiji Sanjo | Boiling of ordinary noodle |
| JPS59232057A (en) * | 1983-06-13 | 1984-12-26 | Shimadaya Honten:Kk | Preparation of raw noodles |
| JPS60224458A (en) * | 1984-04-21 | 1985-11-08 | Marumi:Kk | Production of quickly boiled uncooked noodle |
-
1993
- 1993-06-16 JP JP5144593A patent/JPH07131A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS49132253A (en) * | 1973-04-23 | 1974-12-18 | ||
| JPS5372845A (en) * | 1976-12-08 | 1978-06-28 | Nisshin Flour Milling Co | Production of packaged boiled noodles |
| JPS5955155A (en) * | 1982-09-20 | 1984-03-30 | Seiji Sanjo | Boiling of ordinary noodle |
| JPS59232057A (en) * | 1983-06-13 | 1984-12-26 | Shimadaya Honten:Kk | Preparation of raw noodles |
| JPS60224458A (en) * | 1984-04-21 | 1985-11-08 | Marumi:Kk | Production of quickly boiled uncooked noodle |
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