Frozen fried noodle with sauce capable of being cooked on frying pan without using water and oil, and production method of the same

Abstract

To provide full scale frozen fried noodle with sauce which requires as a cooking step in repast, a step for heating by a heated plate-shaped cooking tool such as a frying pan (frying step), and allows a user to eat the fried noodle by only the frying cooking as an only cooking step, and a production method of the same.SOLUTION: Frozen fried noodle with sauce is formed by dividing a prescribed amount of noodle into multiple thin plate-shaped pieces, and dividing sauce including liquid for cooking for thawing food into multiple three-dimensional pieces, then molding them and freezing them, edible freezing gap materials are used by noodle and sauce. The edible freezing gap materials cause proper gaps in food materials, and supply moisture required for thawing, therefore, when cooking the frozen fried noodle, convective heat, radiant heat and conductive heat generated from the cooking tool can be efficiently transmitted to the food materials, so that the frozen fried noodle with sauce can be thawed in a uniform state in a short term.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to frozen stir-fried noodles with sauce and a method for producing the same. [Background technology]

[0002] Frozen noodles are excellent foods that can be stored for a long time and can be easily cooked and eaten, and a wide variety of frozen noodles are now available on the market. In particular, there are many types of frozen stir-fried noodles with sauce, which are made by commercializing stir-fried noodle dishes that require stir-frying, such as spaghetti Napolitan, spaghetti peperoncino, yakisoba, and yakisoba, and are one of the most popular genres. Stir-frying refers to cooking ingredients by heating them using a heated plate-shaped cooking utensil such as a frying pan or hot plate.

[0003] When it comes to commercially available frozen stir-fried noodles with sauce, the cooking methods that consumers use when eating them can be broadly divided into the following three types. (a) A method of thawing and cooking the noodles and sauce at the same time using a microwave oven (b) Using water and a pot or frying pan, the noodles and sauce are defrosted separately, for example by using hot water, and then mixed and stir-fried. (c) Using a small amount of water, a lid or other enclosed device, and a frying pan, the noodles and sauce are thawed by steaming at the same time, and then after the water has evaporated, they are stir-fried.

[0004] The above method (a) has the advantage that the cooking process is simple, but has the disadvantage that since stir-frying is not performed, it is difficult to impart the flavor characteristic of stir-frying. While the above methods (b) and (c) have the advantage of being able to impart a unique stir-fry flavor, they have the disadvantage that they require a large number of cooking steps and cooking utensils, making them difficult to prepare easily. As described above, for frozen stir-fried noodles with sauce, there are two contradictory requirements: simplifying the cooking process performed by the consumer and improving the flavor, and the issue is how to solve this problem. From the perspective of improving the flavor and providing an authentic stir-fried noodle dish, adopting the above (b) or (c), which involves stir-frying, rather than the above (a), which does not involve a stir-frying process, is a method for maximally improving the flavor of frozen stir-fried noodles with sauce. Most frozen stir-fried noodles with sauce, such as frozen spaghetti, sold commercially to consumers are basically sold on the premise that they will be thawed and cooked according to (a) above, but some products can also be thawed and cooked according to (c) above in addition to (a). However, the thawing and cooking method in this case requires the steps of putting the frozen noodles and water in a frying pan or the like, covering the frying pan with a lid and heating to thaw by steaming, and frying the noodles after the water has evaporated, and the time required for thawing and cooking is longer than with a microwave oven, resulting in problems with the large number of thawing and cooking steps and the time required for thawing and cooking.

[0005] Prior art related to the adoption of the above (b) or (c) includes Patent Document 1 and Patent Document 2. Patent Document 1 describes frozen noodles that can be thawed uniformly in a short time by setting the sectional void ratio of the noodle block to 40 to 80%, and Patent Document 2 describes frozen noodles that can be thawed uniformly in a short time by dividing a predetermined amount of noodles into an appropriate number of pieces, freezing them into thin disks, and stacking the resulting noodle blocks. These techniques make it possible to thaw and cook frozen noodles in a short time and uniformly. However, Patent Document 1 does not provide sufficient information on how consumers should thaw and cook the noodles, and does not necessarily clarify cooking methods other than those using a microwave oven or a heated steam thawing device. Patent Document 2 requires the consumer to add oil to a frying pan, add a small amount of water to the frying pan together with the frozen noodles, cover the frying pan with a lid, heat the frying pan to steam and thaw the noodles, and fry the noodles, and these cooking steps and the necessary cooking utensils are complicated, and in both prior arts, there are still issues in terms of clarifying and simplifying the cooking steps at the time of eating. [Prior art documents]

[0006] [Patent Document 1] Patent Publication No. 03-201957 [Patent Document 2] Real all 189791-1858 Summary of the Invention [Problem to be solved by the invention]

[0007] To provide authentic frozen stir-fried noodles with sauce, which are stir-fried as a thawing and cooking step when eaten by a consumer, and in which the stir-frying is the only cooking step, and a method for producing the same. [Means for solving the problem]

[0008] Therefore, the present inventor conducted various studies to solve the above problems. In the course of his research, he focused on the gaps between ingredients during stir-fry cooking, and in order to adjust the gaps between the ingredients, he divided and molded the noodles into multiple thin plates and the sauce containing a steaming liquid into multiple three-dimensional shapes, then froze them, thereby creating an edible frozen gap material. As a result, he discovered the following effects (1) to (5), which led to the completion of the present invention. (1) The noodles and sauce piled up on the cookware during stir-frying create an appropriate amount of space between the ingredients, allowing the convection heat, radiant heat, and conductive heat generated from the cookware during stir-frying to be efficiently transferred to the ingredients, allowing the ingredients to be thawed evenly in a short amount of time. (2) During stir-frying, the steaming liquid contained in the sauce melts and provides the moisture needed to thaw the ingredients, making it possible to cook the food in a single stir-frying step without the need for water or lids or other sealing devices. (3) The frozen stir-fried noodles with sauce are best served when all the interstitial frozen material has melted, and consumers can easily determine when the noodles are ready to eat by visual inspection. (4) The frozen stir-fried noodles with sauce can be stir-fried when thawed, which gives the noodles a unique stir-fried noodle flavor. (5) The noodles and sauce are frozen in portions, so you can easily cook the amount you want, even if it is not just one serving.

[0009] That is, the frozen stir-fried noodles with sauce according to claim 1 of the present invention is characterized in that it contains edible frozen gap materials in which the noodles are divided into a plurality of thin plates and the sauce is divided into a plurality of three-dimensional shapes, which are then molded and frozen.

[0010] The frozen stir-fried noodles with sauce according to claim 2 of the present invention is characterized in that in the frozen stir-fried noodles with sauce according to claim 1, the sauce contains a steaming liquid used for thawing ingredients.

[0011] The method for producing frozen stir-fried noodles with sauce according to claim 3 of the present invention is characterized by comprising the steps of dividing and shaping the noodles into a plurality of thin plates and the sauce into a plurality of three-dimensional shapes, and then freezing them.

[0012] The method for producing frozen stir-fried noodles with sauce according to claim 4 of the present invention is characterized in that, in the method for producing frozen stir-fried noodles with sauce according to claim 3, it includes a step of making the sauce contain a steaming liquid used for thawing ingredients. Effect of the Invention

[0013] According to the present invention, consumers can quickly cook frozen stir-fried noodles with sauce by only the stir-frying process, and anyone can enjoy authentic and delicious stir-fried noodles at any time. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] In the present invention, a noodle production process, a sauce production process, and a process common to both the noodles and the sauce are required. There is no particular priority between the noodle production process and the sauce production process, and either one may be carried out first or simultaneously. The process common to both the noodles and the sauce is placed last.

[0015] In the (1) step of making noodles, the noodles are boiled and cooked. The noodles used in this step are not particularly limited in terms of raw material, form, or production method, so long as they are edible noodles, and examples include spaghetti, macaroni, Chinese noodles, udon, and rice vermicelli. The boiling method can be the usual one, and includes not only boiling water or salt water, but also cooking with steam. Regarding the boiling time, boil it until it is firm, taking into consideration that it will be reheated during the stir-frying process when eaten. For example, boil dried spaghetti that is 1.7 mm thick for about 5 to 6 minutes.

[0016] In the noodle process (2), the noodles boiled in the noodle process (1) are drained and coated with oils and fats. The fats and oils used in this step are not particularly limited in terms of raw material, form, or production method, so long as they are edible oils. Examples include olive oil, soybean oil, corn oil, rapeseed oil, sesame oil, butter, lard, etc. The method of application is not particularly limited as long as it is a method that can apply oils and fats to the noodles, and examples include a method of immersing the noodles in liquid oils and fats, a method of pouring the oils and fats on top, a method of spraying the oils and fats, and a method of applying solid oils and fats. The amount of oil applied can be adjusted depending on the type and thickness of the noodles, but generally 2-5% of the oil or fat should be applied to the noodles after boiling. There are no particular limitations on the temperature of the noodles when the oil or fat is applied, but by applying the oil or fat immediately after draining the water, a protective film of the oil or fat is formed on the surface of the noodles, making it possible to prevent the noodles from sticking together and to prevent changes in the moisture content of the noodles. By applying oils and fats in this process, the noodles are seasoned and it is also possible to prevent the noodles from sticking to cooking utensils when stir-frying at the time of eating.

[0017] In the noodle making process (3), the noodles to which the oils and fats have been applied in the noodle making process (2) are spread to a uniform thickness and cooled. The thickness of the noodles to be spread is preferably about 3 to 5 times the thickness of the noodles after boiling, which allows for uniform cooling. There is no particular limitation on the cooling method, and in addition to natural cooling at room temperature, active cooling such as by exposing the material to cold air in a refrigerator is also acceptable. The noodles are cooled until their central temperature reaches approximately 20 to 25°C. Cooling in this step makes it possible to prevent changes in the moisture content of the noodles. It is also possible to reverse the order of the noodle process (2) and the noodle process (3), in which case the method for cooling the noodles can be immersed in cold water.

[0018] In the noodle making process (4), the noodles cooled in the noodle making process (3) are placed into a mold, divided into multiple thin sheets, shaped, and frozen. There are no particular limitations on the shape, size, or material of the mold, but the shape of the mold will directly affect the shape of the frozen noodles, so the selection of the shape of the mold is important. It is preferable to use a mold with a thin plate shape such as a square, rectangle, polygon, circle, or ellipse, with a long side of 100 to 200 mm, a short side of 50 to 200 mm, and a height of about 5 mm to 20 mm, made of metal or plastic, and this can be adjusted depending on the type and thickness of the noodles. However, for example, in the case of dried spaghetti with a thickness of 1.7 mm, if a mold with a long side or short side smaller than the above is used, it will be difficult to create sufficient gaps, the function of the gap material will be reduced, and there is a risk of uneven thawing, and the surface area ratio to the volume of one noodle block will be high, and the time for natural thawing at room temperature will be shortened, which will impair the commercial value of the frozen food. In addition, if a mold larger than the above is used, the gaps will be large, the function of the gap material will be too strong, and the surface area ratio to the volume of one noodle block will be low, which may cause insufficient thawing. For this reason, it is preferable to use the above size. The amount of noodles to be put into the mold can be freely determined depending on the type and thickness of the noodles, but it is desirable to put the noodles randomly into the mold and then shake the mold back and forth and left and right horizontally until the vertical thickness of the noodle block is roughly uniform, so that the amount of noodles is such that the vertical thickness of the noodle block is about 2 to 3 times the thickness of the noodles after cooling. If the noodle block is thinner than the above, the strength of the noodle block after freezing will decrease and the noodles will break even with a slight impact, compromising the commercial value of the frozen food. For this reason, it is desirable to use the above thickness. There are no particular limitations on the freezing method, and any suitable method may be used as long as it is capable of freezing the noodles, and may include a method of blowing cold air onto the noodles or a method of contacting the noodles with a cooled object. Two to ten pieces of noodles frozen in this process constitute one serving of frozen noodles, but this is not limited to this.

[0019] In the sauce process (1), various sauces used in noodle dishes are cooked and cooled. There are no particular restrictions on the ingredients, cooking method, flavor, etc. of the sauce, and sauces may be freely created in any way, including sauces typically used in stir-fried noodle dishes. There is no particular limitation on the cooling method, and in addition to natural cooling at room temperature, active cooling such as by exposing the material to cold air in a refrigerator is also acceptable. The sauce is cooled until its temperature reaches about 20 to 25°C.

[0020] In the sauce step (2), a braising liquid is added to the cooled sauce in the sauce step (1). The steaming liquid refers to the moisture required for steaming to thaw the frozen stir-fried noodles with sauce during stir-frying, and examples of the steaming liquid include water, soup stock, seasoning liquid, etc., but are not limited to these. The amount of liquid to be added will be adjusted depending on the type of sauce, but generally 30 to 150% of the liquid is added to the sauce cooled in step (1). If the amount of steaming liquid added is less than the above, there will not be enough water to thaw the ingredients, which will cause poor thawing or uneven heating.If the amount of steaming liquid added is more than the above, more water will be generated than is necessary for thawing, and the noodles will become stretched and lose their texture.

[0021] In the sauce making step (3), the sauce to which the steaming liquid has been added in the sauce making step (2) is poured into a mold, formed into multiple three-dimensional shapes, and frozen. There is no restriction on the shape, size, or material of the mold, but since the shape of the mold will be the shape of the frozen sauce as it is, the selection of the shape of the mold is important. It is preferable that each section is a hexahedron such as a cube with a side of about 10 to 40 mm, made of metal or plastic, and the size can be adjusted depending on the type of sauce. However, for example, in tomato sauce for spaghetti, if a mold with a long side or short side smaller than the above is used, it is difficult to create sufficient gaps, the function as a gap material is reduced, and there is a risk of uneven thawing, and the surface area ratio to the volume of one sauce block is high, and the time for natural thawing at room temperature is shortened, which impairs the commercial value of the frozen food. In addition, if a mold larger than the above is used, the gaps become large, the function as a gap material is too enhanced, and the surface area ratio to the volume of one sauce block is low, which may cause insufficient thawing. Therefore, it is preferable to use the above size. In addition, the three-dimensional shape of the sauce in this invention refers to a polyhedron, a sphere, a cylinder, a cone, and any other three-dimensional shape. There are no particular limitations on the freezing method, and any suitable method may be used as long as it is capable of freezing the sauce, and may include a method of blowing cold air onto the sauce or a method of contacting a cooled object with the sauce. 10 to 200 pieces of sauce frozen in this process constitute one serving of frozen sauce, but is not limited to this.

[0022] In the common process (1) for both noodles and sauce, a predetermined amount of the frozen noodles and the frozen sauce frozen in the process (4) for the noodles and the process (3) for the sauce, respectively, are packaged. There are no particular restrictions on the packaging unit or the material of the packaging, but it is preferable that one package contains an amount equivalent to one serving. The material of the packaging can be freely selected as long as it is normally used for packaging frozen noodles. EXAMPLES

[0023] The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples.

[0024] (1) 95 g of dried spaghetti (1.7 mm, Barilla) was placed in boiling 1% salt water and boiled until its mass became 180% to 210%. (2) Drain the boiled spaghetti in a colander, sprinkle 5g of olive oil on it, and mix. (3) The mixed spaghetti was spread onto a flat tray and allowed to cool naturally until the surface temperature of the spaghetti reached 20 to 25 degrees. (4) Spaghetti was placed in equal amounts into four rectangular plastic molds measuring 150 mm in length, 130 mm in width, and 5 mm in depth, and then placed in a freezer (Yamato Reiki Co., Ltd., 213FFE) and frozen at an internal temperature of -40 degrees. (5) 180g of tomato sauce for spaghetti was produced in-house, and the heated sauce was allowed to cool naturally until it reached 20-25 degrees. (6) Add 30% to 40% water to the tomato sauce and mix. (7) The sauce was poured into 30 plastic molds with sides of 25 mm, placed in a freezer (Yamato Reiki Co., Ltd., 213FFE), and frozen at an internal temperature of -40 degrees. (8) Four pieces of frozen spaghetti and 30 containers of sauce were placed in plastic packaging and sealed to produce one serving of frozen spaghetti with sauce.

[0025] (Evaluation method) The sauce-containing frozen spaghetti obtained in the above-mentioned Examples was fried in a frying pan for a predetermined time, and the result was used as the Example. The size of the noodle mold in the above-mentioned Example (4) was as shown in Table 1-1, and the size of the sauce mold in the above-mentioned Example (7) was as shown in Table 1-2. Frozen spaghetti with sauce was prepared by combining noodles and sauces of different sizes produced using each mold as shown in Table 1-3, and was fried in the same manner, and was designated Aa to Ee as shown in Table 1-3 (however, combinations in which the number of noodles or the number of sauces is single are designated Comparative Examples 1 to 9, respectively). Furthermore, the sauce-containing frozen spaghetti produced by the method of the prior art (Patent Documents 1 and 2) was cooked in the same manner, and was designated Reference Examples 1 and 2, respectively. Thereafter, the comparative evaluations were scored according to the evaluation criteria shown in Table 2, and the results are shown in Table 3. The cross-sectional view of the noodles and sauce during the heating and cooking in the Examples is as shown in FIG. 1. [Brief description of the drawings]

[0026] [Figure 1] Cross-sectional view of noodles and sauce when thawed and cooked.

[0027] [Table 1-1] [Table 1-2] [Table 1-3] [Table 2] [Table 3]

[0028] As a result of the above comparative evaluation, Bb, Bc, Bd, Be, Cb, Cc, Cd (Example), Ce, Db, Dc, Dd, De, Eb, Ec, Ed, and Ee obtained good or almost good results in all of the cooking time, ease of cooking, texture, taste, and frozen retention time, but Comparative Examples 1 to 9 obtained dissatisfactory results in all of the cooking time, ease of cooking, texture, taste, and frozen retention time. In addition, Reference Examples 1 and 2 obtained good results in the frozen retention time, but all of the cooking time, ease of cooking, texture, and taste were dissatisfactory. The present invention makes it possible to apply heat to ingredients more uniformly than the conventional technology, and improves the taste and texture. In addition, it was also possible to shorten the cooking time and improve the ease of cooking.

Claims

1. The frozen stir-fried noodles with sauce are characterized by including edible frozen interstitial materials obtained by dividing and molding the noodles into a plurality of thin plate shapes and the sauce into a plurality of three-dimensional shapes, and then freezing them.

2. The frozen stir-fried noodles with sauce according to claim 1, characterized in that the sauce contains a steaming liquid used for thawing ingredients.

3. This method for producing frozen stir-fried noodles with sauce comprises the steps of dividing and shaping the noodles into a plurality of thin plates and the sauce into a plurality of three-dimensional shapes, and freezing them.

4. 4. The method for producing frozen stir-fried noodles with sauce according to claim 3, further comprising a step of adding a steaming liquid used for thawing ingredients to the sauce.

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