JPS61227750A - Production of frozen chow mein covered with jam for chow mein - Google Patents
Production of frozen chow mein covered with jam for chow meinInfo
- Publication number
- JPS61227750A JPS61227750A JP60070630A JP7063085A JPS61227750A JP S61227750 A JPS61227750 A JP S61227750A JP 60070630 A JP60070630 A JP 60070630A JP 7063085 A JP7063085 A JP 7063085A JP S61227750 A JPS61227750 A JP S61227750A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- frozen
- bean paste
- jam
- yakisoba
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000012149 noodles Nutrition 0.000 claims abstract description 66
- 238000007710 freezing Methods 0.000 claims abstract description 25
- 230000008014 freezing Effects 0.000 claims abstract description 25
- 235000010610 frozen noodles Nutrition 0.000 claims abstract description 25
- 238000003860 storage Methods 0.000 claims abstract description 16
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 42
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 42
- 238000000034 method Methods 0.000 claims description 12
- 238000007796 conventional method Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims 1
- 238000010257 thawing Methods 0.000 abstract description 16
- 238000009835 boiling Methods 0.000 abstract description 6
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 7
- 239000008162 cooking oil Substances 0.000 description 6
- 239000011888 foil Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 229920001592 potato starch Polymers 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 229910052782 aluminium Inorganic materials 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000007769 metal material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000025 natural resin Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000002747 voluntary effect Effects 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、従来の単に茹でた麺を凍結しておき、これを
解凍後に、食用油やソース、具などを加えて調理するこ
とで、焼そばとして供したり、茹でた麺を食用油、味液
等を予め加えて炒め、これより得た焼そばを凍結するよ
うにし、これを解凍して食するといった凍結焼そばでな
く、食用として直ちに供し得るようにした焼そばに、餡
掛けしたものを凍結することで、これを解凍するだけで
、餡掛は焼そばとして直ちに食することができるように
した凍結餡掛は焼そばの製造方法に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention involves freezing conventional simply boiled noodles, thawing them, and cooking them by adding cooking oil, sauce, ingredients, etc. You can serve it as yakisoba, or you can add edible oil, seasoning liquid, etc. to the boiled noodles and stir-fry them, freeze the yakisoba, then thaw it and eat it. Frozen ankake is a method of producing yakisoba that is made by freezing the yakisoba with bean paste so that it can be served immediately, and by simply thawing it, the ankake can be eaten immediately as yakisoba. It is related to.
［従来の技術］
既に、美味な冷凍焼そばを得るため、各種の研究がなさ
れ、これを解凍して食する際の歯ざわり、味覚、調理の
簡便さ、仕上り具合といった点で改良が加えられている
。[Prior art] Various studies have already been conducted to obtain delicious frozen yakisoba, and improvements have been made in terms of texture, taste, ease of cooking, and finish when thawed and eaten. ing.
当初は、常法により製造した中華生麺を茹でた後、これ
をぞのま−凍結してしまう試みもなされたが、この場合
には、軸線が互に強く付着して団子状となってしまい、
解凍時にこれを解きほぐすことさえできず、外観はもと
より風味も極端に落ちてしまう。At first, attempts were made to boil Chinese fresh noodles produced using conventional methods and then freeze them, but in this case, the axial lines were strongly attached to each other, forming a dumpling-like shape. Sisters,
This cannot even be loosened during thawing, and the appearance and flavor deteriorate dramatically.
そこで、これを改善するため中華生麺を固めに茹で、こ
れを直ちに凍結してしまうのでなく、当該茹麺に食用油
を麺８ｋｇに対し２００〜４００ ｇ （１ｋｇに対
し２５〜５０ｇ）だけ加えて混合した後、これをそのま
＼か、炒めた後に凍結する方法（特開昭５０−８８２５
８号）も提案され、前記の団子状となる難点を解消して
いる。Therefore, in order to improve this, instead of boiling Chinese raw noodles until hard and freezing them immediately, we added 200 to 400 g of cooking oil per 8 kg of noodles (25 to 50 g per 1 kg) to the boiled noodles. After mixing, freeze the mixture as is or after frying (Japanese Patent Laid-Open No. 50-8825)
No. 8) has also been proposed, which solves the above-mentioned problem of the dumpling shape.
しかしながら、上記方法により得られた凍結焼そばは、
中華生麺を茹でるため、これを一定の固さで茹であげる
のが難事となり、この結果軟かくなり過ぎて１食したと
きの歯ざわりが悪くなったりすることがあり、茹で加減
によるばらつきを解消することが困難となるだけでなく
、茹でることによって麺の風味が喪失される欠陥があっ
た。However, frozen fried noodles obtained by the above method,
Since Chinese raw noodles are boiled, it is difficult to boil them to a certain consistency, and as a result, they can become too soft and have a bad texture when eaten. Not only is it difficult to prepare the noodles, but the flavor of the noodles is also lost when boiled.
そして、さらに同方法によるときは、前記の如く麺１
ｋｇ当り２５〜５０ｇの食用油を入れるのであるが、確
かにこれで前記の団子状となる欠点は解消されるもの一
１解凍に際し、これをフライパン等により加熱した際、
麺の下面、すなわち当該フライパン等による加熱面が焦
げ易い等の問題点がある。Further, when using the same method, as described above, noodles 1
Adding 25 to 50 g of cooking oil per kg does solve the problem of the dumplings.
There are problems such as the lower surface of the noodles, that is, the surface heated by the frying pan or the like, is easily burnt.
さらに従来の焼そばは、何れにしても所謂ソース焼そば
に終始しており、餡掛は焼そばの凍結品までの構想には
達し得す、従ってこれまで片栗粉を用いた焼そば用餡の
掛けられている凍結餡掛は焼そばの製造方法については
、全く研究がなされていない。Furthermore, conventional yakisoba has been limited to so-called sauce yakisoba, and the concept of bean paste has been achieved to the extent of frozen yakisoba. No research has been done on the manufacturing method of fried noodles with frozen bean paste.
［発明が解決しようとする問題点］
本発明は上記改善策の難点に鑑み検討した結果まず中華
生麺を茹でるのではなくて、同生麺を蒸煮するようにし
、その後は食用油を添加するのではあるが、その添加量
を倍増して麺１ ｋｇ当り５０〜１５０ ｇとすること
によって、茹でることによる風味の流失をさけて、その
味覚を向上すると共に、蒸煮処理によって茹で過ぎや茹
で不足による製品の不均一を解消し、常に良好な歯ざわ
りのものを、労せずして提供できるようにすると共に、
上記添加油の増量によって、単に麺が団子状にならない
ようにするだけでなく、解凍時に加熱しようとする際、
解凍された麺から前記食用油が流下して、フライパンな
どまで流失し、これにより焦げつくことなく、もちろん
食用油を別途そ−ぐといったことをも不要として解凍処
理時の即席性を向上しようとするのが、第１の目的であ
る。[Problems to be Solved by the Invention] As a result of studies in view of the drawbacks of the above-mentioned improvement measures, the present invention first involves steaming the raw Chinese noodles instead of boiling them, and then adding edible oil. However, by doubling the amount added to 50 to 150 g per 1 kg of noodles, the flavor is improved by avoiding loss of flavor due to boiling, and the steaming process prevents overcooking or undercooking. In addition to eliminating the unevenness of products due to
By increasing the amount of added oil mentioned above, it not only prevents the noodles from turning into dumplings, but also prevents the noodles from forming into dumplings.
The edible oil flows down from the thawed noodles to a frying pan, etc., thereby preventing the noodles from burning, and of course eliminating the need to separately rinse off the edible oil, thereby improving the instant nature of the thawing process. The first purpose is to do so.
さらに本願では、従来着目されなかった餡掛は焼そばの
凍結品を提供すべく研究した結果、前記した炒め麺だけ
を単独に凍結してしまい、これと焼そば用餡とを餡収納
皿の使用によって合体させ、この合体品につき凍結処理
した後に、これを調理用皿に転倒移載することで、餡掛
けした凍結麺としての麺質を良好に保持すると共に、商
品としても外観のよい凍結品を提供でき、しかも解凍に
よって、直ちに食することのできるようにするのが第２
の目的である。Furthermore, in this application, as a result of researching to provide a frozen product of yakisoba, which had not received attention in the past, we ended up freezing only the above-mentioned stir-fried noodles, and combined this and the bean paste for yakisoba in the bean paste storage tray. By freezing the combined product after use, and then transferring it upside down onto a cooking plate, the quality of the frozen noodles with bean paste is maintained well, and the frozen product also has a good appearance as a product. The second step is to provide food that can be eaten immediately by defrosting it.
This is the purpose of
［問題点を解決するための手段］
本発明は上記の諸口的を達成するため、常法により製造
した中華生麺を、蒸煮することにより蒸し麺を得、これ
に麺１ ｋｇ当り５０〜１５０ ｇの食用油を添加して
炒めた後、当該炒め麺の所定量を急速凍結することで凍
結麺を得、一方常法により得た焼そば用餡を、所望の餡
収納皿に収納して、これに上記の凍結麺を載装すること
により、当該凍結麺の下側面を焼そば用餡により被装し
、これを凍結することにより得た合体餡掛は凍結麺を、
上記餡収納皿より外して餡上位の逆転配置とし、これを
調理用皿に載装した後、必要に応じ包装することで、冷
蔵するようにした凍結餡掛は焼きそばの製造方法を提供
したものである。[Means for Solving the Problems] In order to achieve the above-mentioned objectives, the present invention obtains steamed noodles by steaming raw Chinese noodles produced by a conventional method, and adds a After frying with 1 g of edible oil added, a predetermined amount of the stir-fried noodles are rapidly frozen to obtain frozen noodles, while the bean paste for fried noodles obtained by a conventional method is stored in a desired bean paste storage dish. By loading the above-mentioned frozen noodles on this, the lower surface of the frozen noodles is covered with the bean paste for yakisoba, and the combined bean paste obtained by freezing the frozen noodles is
The above-mentioned frozen bean paste is removed from the bean paste storage tray, placed upside down on top of the bean paste, placed on the cooking plate, and then packaged as required to be refrigerated to provide a method for producing fried noodles. It is.
［実 施 例］
本発明につき、図面によってこれを詳細に説示すれば、
中華生麺は常法に従い、小麦粉にかん木その他の必要素
材を加えて混練し、これにより得えられた麺帯を切断し
て麺線を製造すればよい。[Example] The present invention will be explained in detail with reference to the drawings.
Chinese fresh noodles can be produced by adding wheat flour and other necessary ingredients to the flour, kneading the mixture, and cutting the resulting noodle strips to produce noodle strings.
次にこの麺線を蒸すのであるが、当該蒸煮処理は従来の
赤飯等を蒸す場合等の手段によればよく、この際量産用
の特殊装置によって蒸煮処理するのがよい。Next, the noodle strings are steamed, and the steaming process may be carried out by conventional means such as when steaming red rice, etc. In this case, it is preferable to steam the noodles using special equipment for mass production.
次に、上記の得られた蒸し麺は麺１ ｋｇ当り５０〜１
５０ｇの食用油１例えばサラダ油、天ぷら油等により、
フライパン、鍋等の器体を用いてガスコンロ等により炒
め、この際軽い焦げ目がつき始める程度とするのがよい
。Next, the steamed noodles obtained above have a ratio of 50 to 1 per kg of noodles.
50g of cooking oil 1, such as salad oil, tempura oil, etc.
Stir-fry on a gas stove using a frying pan, pot, or other container until it begins to brown slightly.
次に上記の炒め麺ｌを、第１図に示す通り、使い捨ての
アルミニウム製などによる麺凍結用皿２に、平らとなる
よう広げて所定量例えば２００ｇ宛盛り付けた後、これ
を液体窒素法、エアブラスト法等による急速凍結装置を
用いて−３０℃以下望ましくは一５０℃以下で急速凍結
し、凍結後に回器２から凍結麺３を外すのである。Next, as shown in Fig. 1, the stir-fried noodles 1 are spread flat on a noodle freezing plate 2 made of disposable aluminum or the like and plated in a predetermined amount, for example, 200 g. The frozen noodles 3 are quickly frozen at -30° C. or lower, preferably -50° C. or lower using a quick freezing device using an air blast method or the like, and after freezing, the frozen noodles 3 are removed from the rotating device 2.
一方、これとは別に、予め常法により得た焼そば用餡４
を、前記麺凍結皿２より一回り大きな餡収納皿５に、例
えば２００ ｇ程度収納しておくのであり、回器５にも
望ましくはアルミニウム製等の熱伝導が良好な材料によ
るものを採用するのがよい。On the other hand, apart from this, 4 pieces of bean paste for yakisoba obtained in advance by a conventional method
For example, about 200 g of bean paste is stored in the bean paste storage tray 5, which is one size larger than the noodle freezing tray 2, and the container 5 is preferably made of a material with good thermal conductivity such as aluminum. It is better.
こ−で当該焼そば用餡４としては１例えば水と片栗粉と
によるスープ１５０ｇと白菜４０ｇ、玉葱３０ｇ、人参
１５ｇ、チキン１０ｇ、アスパラガス５ｇ、もやし５０
ｇによる炒め具とを混ぜた計３００ｇのものを使用する
ことができる。In this way, the filling for yakisoba 4 is 1, for example, 150 g of soup made from water and potato starch, 40 g of Chinese cabbage, 30 g of onion, 15 g of carrot, 10 g of chicken, 5 g of asparagus, and 50 g of bean sprouts.
A total of 300g of stir-fry ingredients can be used.
しかも、この際一般の焼そば用餡では、通常水溶液１５
０ｇの中に片栗粉Ｂ〜７ｇを含ませるのであるが、本発
明ではこれよりも回目の餡にすることが後述の理由によ
って望ましく、例えば水溶液１５０ｇ中に片栗粉を１２
ｇ加え、さらにグアーガムなる天然樹脂の増粘剤な０．
５〜０．７８程度加えて、焼そば用餡４とするのが望ま
しい。Moreover, at this time, in the case of general yakisoba filling, the aqueous solution is usually 15%
0g of potato starch B to 7g is included, but in the present invention, it is preferable to use the filling for the second time for the reason described later.For example, 12g of potato starch B is included in 150g of aqueous solution.
In addition, guar gum, a natural resin thickener, is added.
It is desirable to add about 5 to 0.78 to make yakisoba filling 4.
このようにして得られた餡収納皿５の焼そば用餡４に、
前記麺凍結用皿２から外した凍結麺３を載装することに
より、同軸の下側面を同格４により被装する。すなわち
、焼そば用餡４中に、凍結麺３を半分厚程度埋め込むの
であり、この際凍結麺３の下側面が餡収納皿５の底まで
達しないようにするのである。In the thus obtained bean paste storage dish 5, the bean paste 4 for fried noodles is
By loading the frozen noodles 3 removed from the noodle freezing plate 2, the lower surface of the coaxial is covered with the apex 4. That is, the frozen noodles 3 are embedded in the bean paste 4 for yakisoba to about half the thickness, and at this time, the lower surface of the frozen noodles 3 is made not to reach the bottom of the bean paste storage plate 5.
こ−で焼そば用餡４が、前記のように片栗粉が少なくて
、ゆるい場合であると、載装した凍結＠３が餡収納皿５
の直上まで沈下してしまうので、片栗粉や増粘剤を多く
した回目のものを用いるのがよいのである。If the bean paste 4 for yakisoba is loose due to the lack of potato starch as described above, the loaded frozen @3 will be placed in the bean paste storage tray 5.
Since the mixture will sink to just above the surface, it is better to use a layer with more potato starch and thickener added.
次に上記のものを餡収納皿５ごと、凍結するのであるが
、急速凍結でないと、その品質が低下してしまう炒め麺
ｌは、前記の如く予め急速凍結処理により凍結されてお
り、この工程による再凍結では、焼そば用餡４だけを凍
結すればよく、かつ同格４は凍結条件が、あまり製品の
品質に影響を与えることがないので、急速凍結とするま
での必要はなく、通常任意の凍結手段を採用することが
できる。Next, the above-mentioned ingredients are frozen together with the bean paste storage tray 5, but the stir-fried noodles 1, whose quality would deteriorate if they are not quickly frozen, have already been frozen by the rapid freezing process as described above, and this step In refreezing, it is necessary to freeze only the yakisoba filling 4, and the freezing conditions for Dogaku 4 do not affect the quality of the product much, so there is no need for rapid freezing, and it is usually optional. Freezing means can be adopted.
さて、このようにして再度の凍結処理が終れば、これに
より得られた合体餡掛は凍結麺８を、餡収納＠５から離
脱し、これを上下逆転することにより、回器５と同じ程
度の大きさをもった調理用皿７を収納載置し、これによ
り焼そば用餡が上位となるようにして、凍結製品８を得
、これを要すればプラスチックフィルムにより包装して
、冷蔵すること覧なる。Now, when the freezing process is completed again in this way, the resulting combined bean paste can be made to the same level as the frozen noodles 8 by removing them from the bean paste storage @ 5 and turning them upside down. A cooking plate 7 having a size of I see that.
尚こ覧で、上記の調理用皿７には、後述解凍手段が、ガ
スコンロやオーブンであるときは熱伝導のよいアルミニ
ウム製皿がよく、また電子レンジで解凍しようとするに
は、紙製皿等の非金属材料によるのがよいこと−なり、
何れにしても使い捨てのものを使用するのがが望ましい
。In addition, for the above-mentioned cooking plate 7, an aluminum plate with good heat conductivity is recommended when the later-described thawing means is a gas stove or an oven, and a paper plate is recommended when thawing is to be done in a microwave oven. It is better to use non-metallic materials such as
In any case, it is preferable to use disposable ones.
このようにして得られた製品を食するに当っては、冷蔵
状態から取り出した後、先ずそのプラスナックフィルム
を取り除いて、第２図に例示するようにフライパンや浅
めの鍋による解凍容器８の中央部に載置し、湯または水
１０を同容器８にあって、前記凍結製品８を盛っである
前記金属製の調理用型７どの間に、量水ｌＯが凹皿？内
に溢流しない程度にて注ぎ、蓋１１を施してガスコンロ
等により加熱するのがよい。To eat the product obtained in this way, after taking it out of the refrigerated state, first remove the plastic snack film and place it in a thawing container 8 in a frying pan or shallow pot as illustrated in FIG. Placed in the center of the metal cooking mold 7, hot water or hot water 10 is placed in the same container 8, and the frozen product 8 is placed in a concave dish between which parts of the metal cooking mold 7 is placed. It is preferable to pour the mixture to the extent that it does not overflow, cover it with a lid 11, and heat it on a gas stove or the like.
上記のような解凍処理を施すと、凍結製品８は主として
同国７に盛られている同製品８の底部から加熱されるが
、これと共に水蒸気によって同製品の外周、上面等の周
辺からも熱を受けて、速やかに解凍される。When the above-mentioned thawing process is performed, the frozen product 8 is heated mainly from the bottom of the product 8 placed on the tray 7, but at the same time, heat is also transferred from the periphery, top surface, etc. of the product due to water vapor. It will be promptly thawed.
このようにして解凍がす−めば、前記の如く多量に付与
されている食用油が流下して行き、これが金属製の調理
用皿７上に落流するので、解凍類は当該油によって焦げ
つくことなく加熱でき、これで完全に解凍処理が終るこ
と−なる。When the food is thawed in this way, the cooking oil that has been applied in large amounts as described above flows down, and this falls onto the metal cooking plate 7, so that the thawed food is scorched by the oil. It can be heated without burning, and the thawing process is completed completely.
尚こ−で、前記のように中華生麺を２００ｇ、焼そば用
箔を３００ｇ程度とした凍結製品であれば、上記のよう
にカスコンロを使用すれば５分程、電子レンジで１００
分程、ガスオーブンで１５５分程で完全に解凍でき、そ
のまへ食することができる。In addition, as mentioned above, if it is a frozen product made of 200g of Chinese raw noodles and 300g of yakisoba foil, it can be heated in the microwave for about 5 minutes using a stovetop as described above.
It can be completely thawed in a gas oven for about 155 minutes and can be eaten as is.
［発明の効果］
本発明は以上のようにして実施されるものであって、中
華生麺を茹でることなく蒸煮するので、風味を損うこと
がないと共に、茹で過ぎなどのない所望歯ざわりのもの
を、容易にばらつきなく製造することができ、生産性も
良好となるだけでなく１食用油が従来例に比し格段に多
いので、解凍時に充分な流失油により加熱でき、この結
果焦げつくことなく、しかも油の沸点により速やかに昇
温でき、美味と共に即席性の点でも良好な結果が得られ
る。[Effects of the Invention] The present invention is carried out as described above, and since raw Chinese noodles are steamed without being boiled, the flavor is not impaired and the noodles have the desired texture without being overcooked. Not only can it be easily produced without variations and productivity is good, but also the amount of cooking oil per liter is much higher than in conventional methods, so it can be heated with sufficient spilled oil during thawing, and as a result, it does not burn. Moreover, the temperature can be raised quickly due to the boiling point of the oil, and good results can be obtained in terms of taste and instant preparation.
さらに本発明では麺の上面が餡によって覆われているか
ら、特にオーブンによる解凍時にあっても、麺の上面が
焦げてしまうことなく、この結果前記の如く油を加えな
くても、上下面共に焦げを生じさせることのない解凍が
可能となる。Furthermore, in the present invention, since the top surface of the noodles is covered with the filling, the top surface of the noodles will not burn even when thawing in an oven, and as a result, even without adding oil as described above, both the top and bottom surfaces Thawing becomes possible without causing burnt food.
さらに、炒め麺だけを別個に急速解凍し、これを焼そば
用箔と一体化するから、炒め麺だけの凍結によって品質
の損われない良好な凍結麺が得られること−なる。Furthermore, since only the stir-fried noodles are rapidly thawed separately and then integrated with the foil for fried noodles, good frozen noodles can be obtained whose quality is not impaired by freezing only the stir-fried noodles.
すなわち、炒め麺と焼そば用箔とを一体にしたものにつ
き急速凍結した場合のように、熱容量の大きな焼そば用
箔の中に埋っている炒め麺に対し、その露呈している一
部にしか急速凍結の効果が伝達されず、炒め麺の凍結速
度が実質的に遅滞するといったことがないため、高品質
の凍結麺を得ることができるのである。In other words, when stir-fried noodles and yakisoba foil are combined and quickly frozen, the exposed part of the fried noodles buried in the yakisoba foil, which has a large heat capacity, Only in this way, the effect of quick freezing is transmitted and the freezing speed of stir-fried noodles is not substantially delayed, making it possible to obtain high-quality frozen noodles.
さらにまた、上記のように餡収納皿に収納されている焼
そば用箔の中に、凍結麺を埋め込んでの凍結であるから
、当該餡の表面が餡収納皿の形状に整形されること覧な
り、食品の外観を美〈仕上げ得ること−なる。Furthermore, since frozen noodles are embedded in the yakisoba foil stored in the bean paste storage tray as described above, the surface of the bean paste is shaped into the shape of the bean paste storage tray. It gives the appearance of food a beautiful finish.
すなわち、凍結麺が、予め凍結されて一定に固形状態で
あるから、未凍結の路中に埋め込まれても麺自体の型崩
れや、はぐれが起らず、餡の厚さも一定となり、皿をか
ぶせた形状の、しかも滑らかなものとなって商品的美観
に冨んだ製品を提供できること−なる。In other words, since the frozen noodles have been frozen in advance and are in a constant solid state, the noodles themselves will not lose their shape or come apart even if they are buried in an unfrozen container, and the thickness of the filling will remain constant, making it easier to clean the dish. It is possible to provide a product that has a covered shape and is smooth, and has a rich commercial appearance.
第１図は本発明の製造方法に係る工程説明図、第２図は
同方法による凍結製品の解凍手段を示した縦断説明図で
ある。
ｌ ・・・・ 炒め麺
２ ・・・・ 麺凍結用皿
３ ・・・・ 凍結麺
４ ・・・・ 焼そば用箔
５ ・・・・ 餡収納皿
６ ・・・・ 合体餡掛は凍結麺
７ ・・・・ 調理用型
代理人 弁理士 斎 藤 義 雄
手続補正書
■ 事件の表示 特願昭６０−７０６３０’２
発明の名称 凍結餡掛は焼そばの製造方法３ 補
正をする者
事件との関係 特許出願人
株式会社 は く さ ん
４代理人〒１００
東京都千代田区有楽町１丁目６番６号小谷ビル５ 補正
命令の日付（自発）
６ 補正の対象
明細書の「発明の詳細な説明ｊの欄
７ 補正の内容
補正の内容
１）明細書第８頁６行目のｒ ２００ｇｊをｒ３００ｇ
Ｊと補正します。
２）明細書環１３頁１８行目の「一定に」を「一定の」
と補正します。
以 上FIG. 1 is a process explanatory diagram relating to the manufacturing method of the present invention, and FIG. 2 is a vertical cross-sectional diagram showing a means for thawing a frozen product according to the same method. l ... Stir-fried noodles 2 ... Dish for freezing noodles 3 ... Frozen noodles 4 ... Foil for yakisoba 5 ... Bean paste storage dish 6 ... Frozen combined bean paste Noodles 7... Cooking mold agent Patent attorney Yoshio Saifuji Procedural amendment ■ Case description Patent application 1986-70630'2
Title of the invention Frozen bean paste is a method for manufacturing fried noodles 3 Relationship with the case of the person making the amendment Patent applicant Co., Ltd. Haku-san 4 Agent Address: 5 Kotani Building, 1-6-6 Yurakucho, Chiyoda-ku, Tokyo 100 Japan Amendment Date of order (voluntary) 6 Column 7 of “Detailed Description of the Invention j” of the specification to be amended Contents of amendment 1) Change r 200gj to r300g on page 8, line 6 of the specification
Correct it with J. 2) Change “constantly” to “certainly” on page 13, line 18 of the specification ring.
I will correct it. that's all
Claims (3)
より蒸し麺を得、これに麺１ｋｇ当り５０〜１５０ｇの
食用油を添加して炒めたのち、当該炒め麺の所定量を急
速凍結することで凍結麺を得、一方常法により得た焼そ
ば用餡を、所望の餡収納皿に収納して、これに上記の凍
結麺を載装することにより、当該凍結麺の下側面を焼そ
ば用餡により被装し、これを凍結することにより得た合
体餡掛け凍結麺を、上記餡収納皿より外して餡上位の逆
転配置とし、これを調理用皿に載装した後、必要に応じ
包装することで、冷蔵することを特徴とする凍結餡掛け
焼きそばの製造方法。(1) Steamed noodles are obtained by steaming raw Chinese noodles produced by a conventional method, and after adding 50 to 150 g of edible oil per 1 kg of noodles and frying, a predetermined amount of the stir-fried noodles is quickly frozen. By doing this, frozen noodles are obtained, and on the other hand, the bean paste for yakisoba obtained by a conventional method is stored in a desired bean paste storage dish, and the above-mentioned frozen noodles are placed thereon, so that the lower side of the frozen noodles is The combined bean-covered frozen noodles obtained by covering with bean paste for yakisoba and freezing are removed from the bean paste storage dish and placed upside down on top of the bean paste, and after being placed on a cooking dish, A method for producing frozen yakisoba with bean paste, which is characterized by packaging and refrigerating it.
せたとき、当該凍結麺が餡収納皿まで沈下してしまうこ
とのない粘度に調整されている特許請求の範囲第１項記
載の凍結餡掛け焼きそばの製造方法。(2) The viscosity of the bean paste for yakisoba obtained by a conventional method is adjusted so that when frozen noodles are placed on it, the frozen noodles do not sink to the bean paste storage tray. A method for producing frozen yakisoba with bean paste as described in section.
用皿に盛り付けた状態にて、当該急速凍結処理を行うよ
うにした特許請求の範囲第１項記載の凍結餡掛け焼きそ
ばの製造方法。(3) The method for producing frozen yakisoba with bean paste according to claim 1, wherein the quick freezing process is performed while the fried noodles are placed on a desired noodle freezing plate. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60070630A JPS61227750A (en) | 1985-04-03 | 1985-04-03 | Production of frozen chow mein covered with jam for chow mein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60070630A JPS61227750A (en) | 1985-04-03 | 1985-04-03 | Production of frozen chow mein covered with jam for chow mein |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS61227750A true JPS61227750A (en) | 1986-10-09 |
Family
ID=13437144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60070630A Pending JPS61227750A (en) | 1985-04-03 | 1985-04-03 | Production of frozen chow mein covered with jam for chow mein |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61227750A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5028258A (en) * | 1973-07-11 | 1975-03-22 | ||
| JPS5088258A (en) * | 1973-12-04 | 1975-07-15 | ||
| JPS5910236A (en) * | 1982-07-09 | 1984-01-19 | Nec Corp | Fabrication of semiconductor device |
-
1985
- 1985-04-03 JP JP60070630A patent/JPS61227750A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5028258A (en) * | 1973-07-11 | 1975-03-22 | ||
| JPS5088258A (en) * | 1973-12-04 | 1975-07-15 | ||
| JPS5910236A (en) * | 1982-07-09 | 1984-01-19 | Nec Corp | Fabrication of semiconductor device |
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