Microwave noodles

Abstract

To provide delivering noodles for microwave oven cooking, having flavor and texture like those of freshly boiled noodles due to microwave oven cooking.SOLUTION: There are provided noodles for microwave oven cooking, allowing noodles to be boiled by microwave oven cooking and cooked for cooking, and having flavor and texture like those of freshly boiled noodles by dividing into a noodle cooking part including frozen noodles obtained by freezing boiled noodles comprising boiled raw noodles, gelatin gel, and a container enabling microwave oven cooking, and a soup cooking part including gelatin gel, one of soups of a condensed soup, a straight soup gelatinized by gelatin, and a straight soup, and a container enabling microwave oven cooking. The noodles for microwave oven cooking is suitable for delivery.SELECTED DRAWING: Figure 5

Description

[Technical Field]

[0001] The present invention relates to noodles for microwave cooking suitable for delivery. [Background technology]

[0002] Traditionally, there has been delivery of noodles such as ramen, but the noodles are often delivered as cooked noodles, which means the noodles get soggy and the soup cools down, resulting in a different flavor and texture than when the noodles are freshly made.

[0003] In recent years, frozen noodles and noodles known as set noodles have been sold at convenience stores and the like, and can be easily enjoyed by heating them in a microwave oven. However, because these noodles are intended to be eaten by heating them, the noodles are sufficiently pre-cooked, making it difficult to obtain the flavor and texture of freshly boiled noodles.

[0004] Meanwhile, technologies relating to foods using gels solidified with gelatin have been disclosed (Patent Documents 1 and 2).

[0005] Patent Document 1 discloses an instant food in a heating container in which a removable partition plate is placed in the center of a heat-resistant container, with solid soup stock solidified with gelatin placed below the partition plate and food ingredients placed above the partition plate, thereby maintaining the freshness of the solid soup stock and food ingredients, and allowing the food to be cooked immediately after the partition plate is removed when cooking.

[0006] Patent Document 2 describes a container and method for thawing frozen pasta that allows frozen pasta to be placed in a microwave oven directly in its container, allowing for quick and easy eating of delicious pasta without adding water or opening the lid of the container. Crushed frozen pasta sauce is placed in the bottom of the container, a hole is drilled in the center, and frozen pasta formed into a ring shape is placed on top of it, leaving a gap. To further hydrate the pasta, gelatinized water is placed on top, and foil or paint is used on the outside of the container that comes into contact with the edge of the pasta to prevent the edges of the pasta from overheating and drying out, thereby regulating the microwave. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 9-47266 [Patent Document 2] Japanese Patent Application Publication No. 9-299052 Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to provide noodles for microwave cooking that have the flavor and texture of freshly boiled noodles when cooked in a microwave oven and are suitable for delivery. [Means for solving the problem]

[0009] The inventors conducted extensive research into methods for providing noodles for delivery that have the flavor and texture of freshly boiled noodles, and came up with the idea of a method for cooking noodles in a microwave oven in the same way as boiling, rather than having customers heat the noodles in a microwave.Further research led to the creation of the present invention.

[0010] That is, the noodles for microwave cooking include a noodle cooking section including frozen noodles made by boiling raw noodles and then freezing them, gelatin gel, and a container that can be cooked in a microwave oven, and a soup cooking section including either gelatin gel and concentrated soup, or straight soup or straight soup gelled with gelatin, and a container that can be cooked in a microwave oven.

[0011] Furthermore, it is preferable that the moisture content of the frozen noodles according to the present invention is 48 to 54% by weight, the gelatin gel added to the noodle cooking section is 25 to 50% by weight based on the weight of the frozen noodles, and the moisture content of the noodles after cooking in the noodle cooking section is 54 to 60% by weight.

[0012] In addition, in the present invention, by stacking from the bottom up the container for the soup cooking section, one of gelatin gel and concentrated soup, straight soup gelled with gelatin or straight soup, the container for the noodle cooking section, gelatin gel, frozen noodles, and the lid, it is possible to produce noodles for microwave cooking in which the noodle cooking section and the soup cooking section are integrated.

[0013] Furthermore, the frozen noodles according to the present invention may be frozen noodles that have been frozen without being washed and cooled.

[0014] Furthermore, the frozen noodles according to the present invention are preferably arranged so that the bottom surface of the noodle block faces upward.

[0015] Furthermore, the noodles for microwave cooking according to the present invention are preferably for delivery. [Effects of the Invention]

[0016] According to the present invention, it is possible to provide noodles for microwave cooking that have the flavor and texture of freshly boiled noodles and are suitable for delivery by microwave cooking. [Brief explanation of the drawings]

[0017] [Figure 1] 1 is a schematic diagram showing a noodle cooking section A for noodles to be cooked in a microwave oven according to the present invention. FIG. [Figure 2]1 is a schematic diagram showing the soup cooking section B of the noodle cooking device for microwave cooking according to the present invention. FIG. [Figure 3] FIG. 10 is a schematic diagram showing a noodle cooking section A', which is a modified example of the noodle cooking section A' for microwave cooking according to the present invention. [Figure 4] FIG. 10 is a schematic diagram showing a soup cooking section B', which is a modified example of noodles for microwave cooking according to the present invention. [Figure 5] FIG. 1 is a schematic diagram showing a modified example of noodles for microwave cooking according to the present invention, in which the noodle cooking section A' and the soup cooking section B' are integrated together. [Figure 6] 1 is a schematic diagram showing an ingredient part C according to the present invention. FIG. DETAILED DESCRIPTION OF THE INVENTION

[0018] The present invention will be described in detail below, but the present invention is not limited to the following description. The type of noodles produced in the present invention is not particularly limited, and may be any type generally known in the art, such as Chinese noodles, udon, soba, and pasta.

[0019] 1. Noodle ingredients Regular noodle ingredients can be used for the fresh noodles for microwave cooking according to the present invention. Specifically, as the main ingredient flour, grain flours such as wheat flour (including durum flour), buckwheat flour, and rice flour, as well as various starches such as potato starch, tapioca starch, and cornstarch, can be used alone or in combination. As the starch, raw starch, pregelatinized starch, and processed starches such as acetylated starch, etherified starch, and cross-linked starch can also be used. To these main ingredient flours, salt, alkaline agents, various thickeners, noodle quality improvers, edible oils and fats, various pigments such as carotene pigments, and the like, which are commonly used in noodle production, can be added. These can be added in powder form together with the main ingredient flour, or added as a solution or suspension in the mixing water.

[0020] 2. Noodle making process The above ingredients are kneaded to produce noodle dough. More specifically, auxiliary ingredient flours such as noodle quality improvers are added to a main ingredient flour such as wheat flour or starch, and the mixture is powder-mixed. After this, kneading water, which is water in which auxiliary ingredients such as salt and alkali agents have been dissolved, is added, and the dough is produced by kneading the ingredients thoroughly using a mixer to ensure that they are uniformly mixed. At this stage, mixing can be carried out under reduced pressure using a vacuum mixer or similar.

[0021] Next, noodle strands are produced from the dough thus produced. Production methods may be conventional, including a method in which the dough is extruded using an extruder or the like to produce noodle strands, or a method in which the dough is formed into a noodle sheet by compounding or the like, and then rolled multiple times using a roll to produce a noodle sheet of a specified thickness, and the noodle sheet is then cut using a cutting roll or knife cutter known as a cutting blade to produce noodle strands. The produced noodle strands are then cut to an appropriate length to produce fresh noodles. There are no particular limitations on the shape of the cutting blade, and it can be a round blade, a square blade, or a knife-tooth blade. It is preferable to use fresh noodles with a moisture content of 28 to 35% by weight according to the present invention.

[0022] 3. Boiling process The prepared raw noodles are then packed into buckets and boiled in boiling water to produce boiled noodles. The boiling temperature and boiling time vary depending on the type and thickness of the noodles, so they can be set appropriately. The boiling temperature is approximately 90 to 100°C. The boiling time is approximately 20 seconds to 5 minutes for Chinese noodles and approximately 4 to 20 minutes for udon noodles.

[0023] When preparing noodles for eating fresh, they are usually cooked until the water content of the boiled noodles after boiling is about 57 to 63% by weight. However, in the present invention, rather than completely boiling the noodles, it is preferable to adjust the water content of the boiled noodles so that the water content of the boiled noodles after boiling is about 50 to 55% by weight. If the water content of the boiled noodles is too low, the boiled noodles will not gelatinize well, and when cooked in a microwave oven in the noodle cooking section described below, the surface of the noodles will melt, the core will be hard, and the noodles will have a powdery texture. Conversely, if the water content of the boiled noodles is too high, in the present invention, it will be difficult to obtain the flavor and texture of freshly boiled noodles when cooked in a microwave oven in the noodle cooking section described below. A more preferable water content of the boiled noodles is in the range of 50 to 52% by weight.

[0024] Boiled noodles may be rinsed and cooled if necessary, but this tends to harden the surface and reduce the flavor, such as the kansui (sweet water) smell, so it is preferable not to rinse and cool the noodles, except for noodles that do not require the kansui (sweet water) smell. If rinsing and cooling is performed, the noodles can be cooled by running tap water at 20°C or below over them just enough to remove the slime from the surface. When rinsing and cooling the noodles, the moisture content of the boiled noodles increases by around 3% by weight.

[0025] To prevent sticking, boiled noodles or boiled noodles that have been washed and cooled as needed may be coated with oil. There are no particular restrictions on the type of oil used as long as it is edible, but oils and fats that are liquid at room temperature or emulsified oils and fats are preferred.

[0026] 4.Freezing process The boiled noodles are then filled into a freezing container and frozen to produce frozen noodles. If the freezing container is microwave-safe, it may be used as is as the container for the noodle cooking section. The freezing container may be designed so that the frozen noodles fit into the container for the noodle cooking section, which will be described later. It is also preferable to fill the freezing container as evenly as possible to avoid high density. Freezing allows the noodles to be used immediately when needed, prevents the noodles from being crushed in the microwave container during transportation such as delivery, and allows them to be stored at an appropriately low temperature. Furthermore, during microwave cooking, which will be described later, the noodles can be prevented from being overheated directly by microwaves until the gelatin gel in the noodle cooking section dissolves and boils.

[0027] Furthermore, conventional techniques can be applied as means for the freezing treatment in the present invention. For example, not only commercial freezing devices such as air-blast tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine-type flexible freezers, but also general commercial and household freezers can be applied. Freezing can be performed by quick freezing using a tunnel freezer at approximately -35°C, for example, or by freezing in a commercial freezer at -18°C. The frozen noodles can be stored in a -18°C freezer until use. Furthermore, since the freezing process causes the water content of the noodles before freezing to evaporate by approximately 2% by weight, it is preferable that the water content of the frozen noodles be 48 to 54% by weight.

[0028] 5. Gelatin Gel The gelatin gel of the present invention can be used in both the noodle cooking section and the soup cooking section. The gelatin gel used in the noodle cooking section is a gel made by heating and dissolving gelatin in water, then cooling and solidifying it. The gel used in the soup cooking section can be a gel made by heating and dissolving gelatin in water, then cooling and solidifying it, or it can be a gel made by heating and dissolving gelatin directly in straight soup, then cooling and solidifying it.

[0029] The type of gelatin is not particularly limited, and any gelatin can be used, including sheet gelatin, powdered gelatin, and granular gelatin. Gelatin derived from pigs, cows, or fish can also be used, and any gel strength of 100 to 300 g can be used. The amount of gelatin added varies depending on the type of gelatin used, but can be adjusted taking into account the shape retention and water syneresis properties of the gelatin gel, as well as the effect on the flavor and viscosity of the soup. It is preferable to add gelatin to the gel at a concentration of 0.5 to 3 wt %. If the gelatin concentration is too low, gelation will not occur or water syneresis will be excessive, while if it is too high, it will affect the flavor and viscosity of the soup.

[0030] Furthermore, if the gel strength of the gelatin gel is 4 ( / g) or higher, it can maintain its shape. If it is lower than 4, the gel is weak and there is a possibility of leakage during transportation. If the gel strength is 10 or higher, syneresis of water from the gelatin gel can be reduced, and if it is 20 or higher, shape retention is very good and syneresis of water from the gel is almost eliminated. The method for measuring the gel strength of gelatin gel can be performed in accordance with "JIS K 6503:2001 Glue and Gelatin 5.4 Jelly Strength," except that the sample is a gel cooled in a refrigerator at 4°C for 24 hours. The gel strength of the gelatin gel used in the noodle cooking section is preferably 10 or higher, more preferably 20 or higher. The strength of the gelatin gel used in the soup cooking section should be 4 or higher. However, when cooking and eating on the spot without transporting, such as for eating in, when the straight soup is sealed in a bag, or when it is placed in a leak-proof container and carried home by light transport such as walking, the soup in the soup cooking section does not necessarily need to be made into a gelatin gel, and it can be used as is as a straight soup. Note that the straight soup according to the present invention refers to soup that is ready to be eaten as is.

[0031] The gelatin gel used in the noodle cooking portion may also contain an antifoaming agent. Examples of antifoaming agents include silicone and antifoaming emulsifiers, such as Riken Vitamin's Emulgy Super, a glycerin fatty acid ester. The amount of antifoaming agent added is preferably adjusted to a level that prevents foaming and overflow of the gelatin solution during cooking in the noodle cooking portion, without affecting the taste.

[0032] 6. Microwave-safe containers The noodle cooking section and soup cooking section of the present invention use containers that are suitable for microwave cooking. The material of the container body is not particularly limited as long as it is suitable for microwave cooking. Examples include glass, ceramics, plastic materials such as polypropylene, polyethylene, polystyrene, and polysulfone, and paper. However, since glass and ceramics tend to absorb heat into the container, expanded polypropylene or expanded polystyrene, which is resistant to cold and heat, is preferred.

[0033] The shape of the container body is not particularly limited, and can be any desired shape such as a cup, bowl, plate, or deep dish. A lid can also be used to fit the container. The material of the lid is not particularly limited as long as it is suitable for microwave cooking, just like the container, and heat-resistant polypropylene or polystyrene is preferred. If the lid is to be used for microwave cooking, it is preferable to provide a steam vent. The provision of a lid prevents the noodles or gelatin gel from flying out of the microwave container during transportation, prevents bumping and boiling over during microwave cooking, as described below, and improves cooking efficiency.

[0034] 8. Microwave noodles The noodles for microwave cooking of the present invention are intended for delivery, and are therefore prepared after an order is placed. Figures 1 and 2 show the noodle cooking section A and soup cooking section B of the noodles for microwave cooking of the present invention.

[0035] As shown in Figure 1, noodle cooking section A of the noodles for microwave cooking according to the present invention comprises a microwaveable container 1 containing gelatin gel 4, on which boiled frozen noodles 3 are placed, and a microwaveable lid 2 covering the container 1. With normal noodles for microwave cooking, the soup and noodles are cooked together, but with noodle cooking section A of the noodles for microwave cooking according to the present invention, the noodles are cooked in the microwave oven by themselves.

[0036] Because the gelatin gel 4 is in direct contact with the frozen noodles 3, the strength of the gelatin gel 4 is preferably 20 or greater to prevent moisture migration. The amount of gelatin gel 4 added is preferably such that the moisture content of the noodles after completion increases by 3 to 8% by weight. Specifically, it is preferable to add approximately 25 to 50% by weight of the frozen noodles. If the amount is too small, the gelatin gel will dissolve and boil during microwave cooking, making it difficult to achieve a freshly boiled texture. If the amount is too large, not only will it take a long time to dissolve the gelatin gel and bring it to a boil, but much of the gelatin solution will not be absorbed by the noodles. The gelatin gel 4 may be gelled in advance in the container 1, but it may also be added to the container 1 in the required amount by scooping the gelatin gel 4 with a spoon or the like. The latter method is preferred as it increases the surface area of the gelatin gel 4 and allows it to dissolve more quickly.

[0037] It is preferable to place the frozen noodles 3 in an inverted state so that the bottom of the noodle block, i.e., the flat surface that would be on the bottom of the container when the boiled noodles are frozen in the freezing container, is facing up. If the surface of the noodle block, i.e., the uneven surface that would be on the top of the container when the boiled noodles are frozen in the freezing container, is facing up, electromagnetic waves will be concentrated on the convex parts of the noodles during microwave cooking, as described below, and the noodles will be more likely to discolor.

[0038] As shown in Figure 2, the soup cooking section B of the noodles for microwave cooking according to the present invention has gelatin gel 9 placed in a microwaveable container 6, concentrated soup 8 added, and a microwaveable lid 7 placed over the container 6. In normal noodles for microwave cooking, the soup and noodles are cooked together, but in the soup cooking section B of the noodles for microwave cooking according to the present invention, only the soup cooking section B is used for microwave cooking.

[0039] The gelatin gel 9 must be able to maintain its gel shape and prevent leakage during transport, and must have a gel strength of 4 or greater. Although the soup cooking section B according to the present invention separates the soup into concentrated soup 8 and gelatin gel 9, it may also be straight soup gelled with gelatin. Separating the soup into concentrated soup 8 and gelatin gel 9, as in the soup cooking section B according to the present invention, is preferable because it eliminates the need to prepare gelatin gel for each variation of soup and allows for a common system.

[0040] Furthermore, when using concentrated soup 8, the order of putting the ingredients into the container 6 is preferably from the bottom up: gelatin gel 9, then concentrated soup 8. If concentrated soup 8 is put in first, there is a problem that it may burn during microwave cooking.

[0041] The soup in the soup cooking section does not necessarily have to be gelatinized, and in cases where the soup is cooked and eaten on the spot without transportation such as eating in, or where the straight soup is sealed in a bag, or where the soup is placed in a leak-proof container and transported home by light transportation such as walking, the straight soup can be used as is instead of the concentrated soup 8 and the gelatin gel 9.

[0042] If necessary, an ingredient section C containing ingredients 10 such as bean sprouts, cabbage, bamboo shoots, or roasted pork as shown in FIG. 6 can be enclosed in the noodle cooking section A or the soup cooking section B, or can be attached in a separate package.

[0043] In a variation of the noodles for microwave cooking of the present invention, the noodle cooking section A' and soup cooking section B' may be integrated and cooked in a microwave oven, as shown in Figures 3 to 5. In this case, as shown in Figure 5, only one lid is required, and it is preferable that the noodle cooking section A' is contained within the soup cooking section B'. It is also preferable to provide a steam vent in the container 1 for the noodle cooking section in a position that will prevent the gelatin gel 4 from leaking out even if it dissolves. This allows steam generated during microwave cooking to escape from the steam vent in the noodle cooking section A' through the steam vent in the lid 7, making it less likely that the soup in the soup cooking section B' will bump.

[0044] If necessary, as shown in FIG. 6, an ingredient section C containing ingredients 10 such as bean sprouts, cabbage, bamboo shoots, and roasted pork may be enclosed on top of the noodle cooking section A or may be attached separately.

[0045] When the noodles are relatively thin, noodles for microwave cooking in which the noodle cooking section and soup cooking section are integrated as shown in Figures 3 to 5 are preferred, but when the noodles are thicker, cooking the noodles takes longer, so a noodle cooking section with separate noodle cooking sections is preferred as shown in Figures 1 and 2. Furthermore, when using straight soup that has not been gelatinized in the soup cooking section, if the soup temperature is high, the frozen noodle blocks in the noodle cooking section will easily melt, which may affect the quality, so a noodle cooking section with separate noodle cooking sections as shown in Figures 1 and 2 is preferred.

[0046] 9. Delivery The microwave noodles of the present invention are intended for delivery by bicycle, motorcycle, car, etc., but can also be offered directly to customers at stores, etc., or taken home by customers. Delivery or take-out times are expected to be within 30 minutes, and the microwave noodles are transported at low temperature in an insulated container and cooked in a microwave. If the delivery time is within 30 minutes, the noodles can be delivered to the customer in a sufficiently cooled state.

[0047] 10. Microwave cooking The noodles for microwave cooking of the present invention are finally cooked by the consumer in a microwave oven. Cooking times vary depending on the type of noodles for microwave cooking and the thickness of the noodles, but if the noodle cooking section and the soup cooking section are cooked separately, cooking time is typically 3 to 6 minutes at 500 to 600 W and 5 to 6 minutes at 500 to 600 W. If cooking is performed simultaneously in the noodle cooking section and the soup cooking section, cooking time is typically 8 to 12 minutes at 500 to 600 W. By providing separate noodle cooking sections and soup cooking sections for the noodles for microwave cooking of the present invention, it is possible to cook the noodles and soup separately, and each can be set to be cooked optimally.

[0048] Furthermore, the frozen noodles for microwave cooking of the present invention have a lower moisture content than regular boiled noodles, and the gelatin gel in the noodle cooking section dissolves and boils during microwave cooking, allowing the frozen noodles to be heated and cooked in the same way as boiled noodles, making it possible to reproduce the flavor and texture of freshly boiled noodles.

[0049] In this case, it is preferable to adjust the amount of gelatin gel added and the microwave heating time so that the moisture content of the noodles for microwave cooking of the present invention after microwave cooking is about 3% by weight lower than the moisture content of the boiled noodles when the raw noodles are boiled so that they can be eaten as is. Specifically, if the moisture content of boiled noodles when boiled so that they can be eaten as is is 57 to 63% by weight, the amount of gelatin gel added and the microwave heating time can be adjusted so that the moisture content after microwave cooking is 54 to 60% by weight. The reason for this is that while boiling involves moisture penetration and gelatinization of the noodles from the outside, microwave cooking also involves gelatinization of the noodles inside. Therefore, if the raw noodles are heated in a microwave oven until their moisture content is the same as when they were boiled, gelatinization will proceed too much, resulting in a soft texture.

[0050] Furthermore, by using frozen noodles that have been boiled to an appropriate degree, the surface of the noodles is gelatinized, so that the surface of the noodles does not thaw during cooking in the microwave until the gelatin gel boils, and a gradient in the degree of gelatinization between the surface and interior of the noodles can be achieved, similar to that of boiled noodles, resulting in a texture that is more similar to that of freshly boiled noodles.

[0051] The present embodiment will be described in more detail below with reference to examples. [Example]

[0052] <Preliminary test> Study of gelatin gel Powdered gelatin (derived from beef, jelly strength 250g) was dissolved in 50°C water to a concentration of 0.6-2.6% by weight, and the solution was allowed to cool at room temperature. After that, the gelatin gel was solidified at 4°C for 24 hours to produce a gel. The gel strength, shape retention, water release properties, and the effect of the gelatin solution on soup after microwave heating (flavor and viscosity) were evaluated. Sensory evaluation was conducted by five experienced panelists.

[0053] Gel strength was measured using the method described above. Shape retention was assessed visually, with ungelled gels being rated as x, gelled gels that easily lost their shape being △, gelled gels with good shape retention being ○, and firmly gelled gels with very good shape retention being ◎. Water release was assessed by placing an agar film (soluble at 50°C) on the prepared gelatin gel and checking the degree of wetness on the agar film after 60 minutes at room temperature. An agar film that was clearly wet was rated as x, a moist agar film was △, a slightly moist agar film that was mostly able to release water being ○, and a dry agar film that was completely able to release water being ◎.

[0054] To assess the effect on the soup, 280g of gelatin gel was microwaved at 600W for 6 minutes, and 30g of concentrated liquid soup for tonkotsu ramen was added. The resulting soup was then compared to a soup made by dissolving 30g of concentrated liquid soup for tonkotsu ramen in 280g of boiling water and the resulting soup was evaluated for flavor and viscosity. Regarding flavor, a completely gelatin-free flavor was rated as ◎, a slight gelatin flavor but generally good was rated as ○, a gelatin flavor was detected but the soup was generally acceptable was △, and a strong gelatin flavor and the soup was unacceptable was rated as ×. Regarding viscosity, a completely unaffected soup viscosity (thickness) was rated as ◎, a slight thickening was rated as ○, a strong thickening was rated as △, and a significant thickening was rated as ×.

[0055] The evaluation results of the preliminary test are shown in Table 1 below.

[0056] [Table 1]

[0057] As shown in Table 1, the higher the gelatin concentration of the gelatin gel, the higher the gelatin strength and the better the shape retention. The relationship between concentration and gelatin strength varies depending on the type of gelatin used, so a gelatin strength of 4 or higher is considered to have sufficient shape retention as a gelatin gel, and 20 or higher is considered to have very good shape retention.

[0058] Regarding syneresis, we believe that the higher the gelatin concentration (gelatin strength), the more effectively it can suppress syneresis from the gelatin gel and prevent moisture from transferring to the noodles. A gelatin strength of 10 or higher is considered to be sufficient to prevent syneresis from the gelatin gel, and a gelatin strength of 20 or higher is considered to be extremely effective.

[0059] Regarding flavor, the higher the gelatin concentration, the stronger the flavor derived from the gelatin. The perceived flavor level varies depending on the type of gelatin and the type of soup, but when using it in soup, it is preferable to use gelatin with the lowest possible strength within the appropriate range.

[0060] Regarding viscosity, the soup after microwave cooking has almost no effect due to the high temperature, but if the concentration is too high, it will have a slight effect on viscosity. It is best to adjust the viscosity to achieve the appropriate gelatin strength and flavor.

[0061] <Experiment 1> Examination of noodles for microwave ovens Example 1 1000g of semi-strong flour was mixed with 4g of egg white powder and 6g of gluten, and a kneading solution containing 15g of salt, 13g of kansui preparation (sodium carbonate 50: potassium carbonate 45: polyphosphate 5), 6g of gardenia pigment, 15g of sodium lactate preparation (60% by weight), and 55g of alcohol preparation (60% by weight) dissolved in 290g of water was added. The mixture was kneaded in a vacuum mixer under normal pressure for 3 minutes, and then kneaded under reduced pressure for 8 minutes to prepare noodle dough.

[0062] The dough thus prepared was combined to form a noodle sheet, which was then rolled to a thickness of 1.55 mm using a roll. The noodle sheet was then cut using a No. 18 square roll cutting blade to form noodle strands, which were then cut into noodle strands of approximately 30 cm (moisture content: 32.0% by weight) and divided into noodle balls of 140 g per serving.

[0063] The raw noodles were boiled in boiling water for 60 seconds to produce boiled noodles (moisture content: 51.4% by weight). 206 g of boiled noodles were mixed with 5 g of emulsified oil, and 209 g of the mixture was placed in a cold- and heat-resistant polypropylene tray (diameter: 196 mm, height: 28 mm). The mixture was then frozen in an air-blast refrigerator at -36°C for 40 minutes to produce 196 g of frozen noodles (moisture content: 50.5% by weight), which were then stored in a freezer at -18°C.

[0064] Next, powdered gelatin (derived from beef, jelly strength 250g) was added to 50°C hot water to make a 1.7% by weight solution. After removing the heat, the mixture was allowed to solidify in a refrigerator at 4°C for 24 hours to produce a gelatin gel for noodle cooking (gel strength 22.9 / g).

[0065] Next, the frozen noodles were removed from the inner plate, and 100 g of the prepared gelatin gel was added using a spoon. The prepared frozen noodles were then placed on top of the gelatin gel, inverted so that the bottom of the noodle block was facing up, to create a noodle cooking section for noodles to be cooked in a microwave oven, as shown in Figure 3.

[0066] Next, powdered gelatin (derived from beef, jelly strength 250 g) was added to 50°C hot water to make a 1.0 wt% solution. After cooling, the mixture was allowed to solidify in a refrigerator at 4°C for 24 hours to produce a gelatin gel for the soup cooking portion (gel strength 4.6 / g).

[0067] The prepared gelatin gel was spoonfully poured into a microwave-safe heat-resistant polystyrene container (top diameter 195 mm, bottom diameter 107 mm, height 80 mm) to make 270 g of gelatin gel, and 146 g of concentrated liquid soup (miso ramen) was added on top of it. The inner plate containing the prepared noodle cooking section was then placed on top of that, and a microwave-safe polypropylene lid (diameter 187 mm, height 25 mm) that fit inside the container was then placed on top to prepare noodles (and soup cooking section) for microwave cooking as shown in Figures 4 and 5.

[0068] Example 2 Noodles for microwave cooking were prepared in accordance with Example 1, except that the boiling time was set to 50 seconds (water content: 50.2% by weight).

[0069] Example 3 Noodles for microwave cooking were prepared in accordance with Example 1, except that the boiling time was 100 seconds (water content: 55.0% by weight).

[0070] Example 4 1000g of semi-strong flour was mixed with 5g of egg white powder, and a kneading solution containing 12g of salt, 11g of kansui preparation (sodium carbonate 50: potassium carbonate 45: polyphosphate 5), 1g of gardenia pigment, 15g of sodium lactate preparation (60% by weight), and 53g of alcohol preparation (60% by weight) dissolved in 275g of water was added, and the mixture was kneaded in a normal pressure mixer for 15 minutes to prepare noodle dough.

[0071] The dough thus prepared was combined to form a noodle sheet, which was then rolled to a thickness of 1.7 mm using a roll. The noodle sheet was then cut using a No. 20 square roll cutting blade to form noodle strands, which were then cut into noodle strands of approximately 30 cm (moisture content: 31.0% by weight) and divided into noodle balls of 135 g per serving.

[0072] The raw noodles were boiled in boiling water for 45 seconds to produce boiled noodles (moisture content: 50.6% by weight). 183 g of boiled noodles were mixed with 5 g of emulsified oil, and 186 g of the mixture was placed in a cold- and heat-resistant polypropylene tray (diameter: 196 mm, height: 28 mm). The mixture was then frozen in an air-blast refrigerator at -36°C for 40 minutes to produce 180 g of frozen noodles (moisture content: 48.3% by weight), which were then stored in a freezer at -18°C.

[0073] Next, the frozen noodles were removed from the inner plate, and 80 g of the gelatin gel for noodle cooking prepared in Example 1 was added to the inner plate using a spoon. The frozen noodles were then placed on top of the gelatin gel, inverted so that the bottom of the noodle block was facing up, to prepare a noodle cooking section for noodles to be cooked in a microwave oven, as shown in Figure 3.

[0074] The gelatin gel for the soup cooking section prepared in Example 1 was spoonfully poured into a microwave-safe heat-resistant polystyrene container (top diameter 195 mm, bottom diameter 107 mm, height 80 mm) until 250 g was obtained, and 151 g of concentrated liquid soup (soy sauce tonkotsu ramen) was added on top. The inner plate containing the prepared noodle cooking section was then placed on top of that, and a microwave-safe polypropylene lid (diameter 187 mm, height 25 mm) that fit inside the container was then placed on top to prepare noodles (and the soup cooking section) for microwave cooking as shown in Figures 4 and 5.

[0075] Example 5 1000g of semi-strong flour was mixed with 11g of egg white powder and 4g of gluten, and a kneading solution containing 10g of salt, 12g of kansui preparation (sodium carbonate 50: potassium carbonate 45: polyphosphate 5), 1g of gardenia pigment, 15g of sodium lactate preparation (60% by weight), and 55g of alcohol preparation (60% by weight) dissolved in 260g of water was added, and the mixture was kneaded in a normal pressure mixer for 15 minutes to prepare noodle dough.

[0076] The dough thus prepared was combined to form a noodle sheet, which was then rolled to a thickness of 1.35 mm using a roll. The noodle sheet was then cut using a No. 22 square roll cutting blade to form noodle strands, which were then cut into noodle strands of approximately 30 cm (moisture content: 30.0% by weight) and divided into noodle balls of 115 g per serving.

[0077] The raw noodles were boiled in boiling water for 45 seconds to produce boiled noodles (water content 52.1% by weight). The boiled noodles were then rinsed with running water to remove any slime from the surface and cooled. 173 g of the noodles (water content 55.2% by weight) were mixed with 5 g of emulsified oil, and 176 g of the noodles were placed in a cold- and heat-resistant polypropylene tray (diameter 196 mm, height 28 mm) and frozen in an air-blast refrigerator at -36°C for 40 minutes to produce 171 g of frozen noodles (water content 53.2% by weight), which were then stored in a freezer at -18°C.

[0078] Next, the frozen noodles were removed from the inner plate, and 50 g of the gelatin gel for noodle cooking prepared in Example 1 was scooped onto the inner plate using a spoon. The frozen noodles were then placed on top of the gelatin gel, inverted so that the bottom of the noodle block was facing up, to prepare a noodle cooking section for noodles to be cooked in a microwave oven, as shown in Figure 3.

[0079] The gelatin gel for the soup cooking section prepared in Example 1 was spoonfully poured into a microwave-safe heat-resistant polystyrene container (top diameter 195 mm, bottom diameter 107 mm, height 80 mm) until 280 g was present, and 102 g of concentrated liquid soup (soy sauce ramen) was added on top. The inner plate containing the prepared noodle cooking section was then placed on top of that, and a microwave-safe polypropylene lid (diameter 187 mm, height 25 mm) that fit inside the container was then placed on top to produce noodles (and soup cooking section) for microwave cooking as shown in Figures 4 and 5.

[0080] Example 6 10g of gluten was powder-mixed with 1000g of semi-strong flour, and a kneading solution containing 15g of salt, 15g of kansui (water-soluble liquor) (50% sodium carbonate, 45% potassium carbonate, 5% polyphosphate), 15g of sodium lactate (60% by weight), and 55g of alcohol (60% by weight) dissolved in 270g of water was added, and the mixture was kneaded in a normal pressure mixer for 15 minutes to produce noodle dough.

[0081] The dough thus prepared was combined to form a noodle sheet, which was then rolled to a thickness of 1.70 mm using a roll. The noodle sheet was then cut using a No. 9 square roll cutting blade to form noodle strands, which were then cut into noodle strands of approximately 30 cm (moisture content: 31.0% by weight) and divided into noodle balls of 360 g per serving.

[0082] The raw noodles were boiled in boiling water for 180 seconds to produce boiled noodles (moisture content: 51.5% by weight). 360 g of boiled noodles were mixed with 15 g of emulsified oil, and 331 g was placed in a cold-resistant polypropylene freezer container (diameter: 154 mm, height: 45 mm). The mixture was frozen in an air-blast refrigerator at -36°C for 40 minutes to produce 320 g of frozen noodles (moisture content: 52.0% by weight), which were then stored in a freezer at -18°C.

[0083] Next, the frozen noodles were removed from the freezing container, and 110 g of the gelatin gel for noodle cooking prepared in Example 1 was scooped with a spoon into a microwave-safe heat-resistant expanded polystyrene container (top diameter 179 mm, bottom diameter 107 mm, height 60 mm).The frozen noodles were then placed on top of the gelatin gel, inverted so that the bottom was facing up, to prepare a noodle cooking section for microwave-safe noodles as shown in Figure 1.

[0084] Next, 250 g of the gelatin gel for the soup cooking section prepared in Example 1 was spoonfully poured into a microwave-safe heat-resistant expanded polystyrene container (top diameter 195 mm, bottom diameter 107 mm, height 80 mm), and 154 g of concentrated liquid soup (tonkotsu ramen) was added on top.A microwave-safe polypropylene lid (diameter 187 mm, height 25 mm) that fit inside the container was then placed on top to prepare a microwave-safe noodle soup cooking section as shown in Figure 2.

[0085] (Comparative Example 1) 140 g of the raw noodles produced in Example 1 were boiled in boiling water for 180 seconds to produce 230 g of boiled noodles (water content 61.0 wt %). Next, 146 g of concentrated soup and 270 g of boiling water were placed in a microwave-safe heat-resistant polystyrene container (top diameter 195 mm, bottom diameter 107 mm, height 80 mm), and the boiled noodles were placed therein to produce a boiled noodle sample for comparison.

[0086] (Comparative Example 2) 140 g of the fresh noodles produced in Example 1 were boiled in boiling water for 150 seconds to produce 220 g of boiled noodles (water content 57.8 wt%). The boiled noodles produced were washed with running water, the slime on the surface was removed, and the noodles were cooled. 228 g of noodles (water content 60.5 wt%) were mixed with 5 g of emulsified oil, and 230 g of the noodles were placed in a cold- and heat-resistant polypropylene medium dish (diameter 196 mm, height 28 mm) and stored at 4°C as a noodle cooking section for chilled noodles.

[0087] Next, as in Example 1, 270 g of the gelatin gel for the soup cooking section prepared in Example 1 was spoonfully poured into a microwave-safe heat-resistant expanded polystyrene container (top diameter 195 mm, bottom diameter 107 mm, height 80 mm), and 146 g of concentrated liquid soup (miso ramen) was added on top. The inner plate containing the prepared noodle cooking section for chilled noodles was then placed on top of that, and a microwave-safe polypropylene lid (diameter 187 mm, height 25 mm) that fit inside the container was then placed on top, producing a convenience store-style noodle set for microwave cooking in the form shown in Figure 5.

[0088] (Comparative Example 3) 140 g of the fresh noodles produced in Example 1 were boiled in boiling water for 150 seconds to produce 220 g of boiled noodles (water content 57.8 wt%). The boiled noodles produced were washed with running water, the slime on the surface was removed, and the noodles were cooled. 228 g of noodles (water content 60.5 wt%) were mixed with 5 g of emulsified oil, and 230 g of the noodles were placed in a cold- and heat-resistant polypropylene medium dish (diameter 196 mm, height 28 mm) and frozen in an air blast refrigerator at -36°C for 40 minutes to produce 221 g of frozen noodles (water content 58.5 wt%), which were then stored in a freezer at -18°C as the noodle cooking portion of the frozen noodles.

[0089] Next, as in Example 1, 270 g of the gelatin gel for the soup cooking portion prepared in Example 1 was spoonfully poured into a microwave-safe heat-resistant expanded polystyrene container (top diameter 195 mm, bottom diameter 107 mm, height 80 mm), and 146 g of concentrated liquid soup (miso ramen) was added on top. The inner plate containing the prepared chilled noodle cooking portion was then placed on top of that, and a microwave-safe polypropylene lid (diameter 187 mm, height 25 mm) that fit inside the container was then placed on top to produce frozen noodles for microwave cooking, as shown in Figure 5.

[0090] Comparative Example 4 135 g of the raw noodles produced in Example 4 were boiled in boiling water for 150 seconds to produce 221 g of boiled noodles (water content 57.6 wt %). Next, 151 g of concentrated soup and 250 g of boiling water were placed in a microwave-safe heat-resistant polystyrene container (top diameter 195 mm, bottom diameter 107 mm, height 80 mm), and the boiled noodles were placed therein to produce a boiled noodle sample for comparison.

[0091] (Comparative Example 5) 115 g of the raw noodles produced in Example 5 were boiled in boiling water for 120 seconds to produce 201 g of boiled noodles (water content 62.1 wt %). Next, 102 g of concentrated soup and 280 g of boiling water were placed in a microwave-safe heat-resistant polystyrene container (top diameter 195 mm, bottom diameter 107 mm, height 80 mm), and the boiled noodles were placed therein to produce a boiled noodle sample for comparison.

[0092] (Comparative Example 6) The raw noodles produced in Example 6 were boiled in boiling water for 360 seconds to produce 306 g of boiled noodles (water content: 58.6 wt %). Next, 154 g of concentrated soup and 250 g of boiling water were placed in a microwave-safe heat-resistant polystyrene container (top diameter: 195 mm, bottom diameter: 107 mm, height: 80 mm), and the boiled noodles were placed therein to produce a boiled noodle sample for comparison.

[0093] Each sample except for Comparative Examples 1, 4, 5, and 6 was cooked in a microwave oven and subjected to a sensory evaluation. The evaluation was carried out by five experienced panelists, who evaluated the texture and flavor of the noodles using the samples of Comparative Examples 1, 4, 5, and 6 as the standard. Samples equivalent to Comparative Examples 1, 4, 5, and 6 were given a ◎, those slightly inferior but good a ○, those slightly inferior a △, and those significantly inferior a ×.

[0094] The microwave cooking conditions and sensory evaluation results for each sample other than Comparative Examples 1, 4, 5, and 6 are shown in Table 2 below.

[0095] [Table 2]

[0096] As shown in Comparative Example 2, in the case of chilled noodles that are heated together with the soup, such as in the noodle sets sold at convenience stores, the noodles absorb the soup, resulting in a poor noodle flavor. In addition, the noodles are merely heated rather than boiled, resulting in a poor texture.

[0097] Furthermore, as shown in Comparative Example 3, when frozen noodles were simply cooked, the flavor of freshly boiled noodles was weak, and the texture was generally elastic, which is characteristic of frozen noodles.

[0098] In contrast, as shown in Examples 1 to 6, by dividing noodles for microwave cooking into a noodle cooking section and a soup cooking section and cooking each in a microwave oven, the gelatin gel in the noodle cooking section dissolves and boils, cooking the noodles as if they were boiled, even though the noodles are cooked in a microwave oven, resulting in a flavor and texture similar to that of boiled noodles.

[0099] As shown in Example 2, when the boiling time is short and the water content of the boiled noodles is low, the surface gelatinization is reduced and the noodles absorb water before the gelatin gel boils, resulting in a texture where the surface feels slightly thawed.In addition, water does not penetrate into the inside of the noodles, and the gelatinization of the core of the noodles during microwave cooking is weakened, so the core of the noodles tends to be powdery and have inferior flavor and texture.

[0100] Furthermore, as shown in Example 3, when the boiling time was long and the water content of the boiled noodles increased, the flavor of boiled fresh noodles weakened, the noodle surface felt firm, the water gradient in the noodles was small, gelatinization progressed inside the noodles, and there was a tendency for the noodles to lose elasticity. [Explanation of symbols]

[0101] 1 container (noodle cooking section) 2 Lid (noodle cooking area) 3. Frozen noodles 4 Gelatin gel (noodle cooking section) 5 (Microwave Cooking Container) Lid 6 Container (soup cooking area) 7 Lid (soup cooking area) 8. Concentrated soup 9 Gelatin gel (soup cooking section) 10 Ingredients 11 Tray A Noodle Cooking Department A' Noodle cooking section (variant) B Soup Cooking Section B' Soup cooking section (variant) C. Ingredients section

Claims

1. a noodle cooking unit including frozen noodles obtained by boiling raw noodles and then freezing the boiled noodles, unfrozen gelatin gel, and a microwaveable container; a soup cooking unit including a soup selected from the group consisting of non-frozen gelatin gel and concentrated soup, non-frozen gelatin-gelled straight soup, and non-frozen straight soup, and a microwaveable container; The noodle cooking section and the soup cooking section are each provided in a separate microwaveable container.

2. Noodles for microwave cooking as described in Claim 1, characterized in that the noodle cooking section is arranged in the following order from the bottom: the microwaveable container, unfrozen gelatin gel, and frozen noodles that are boiled noodles made from the raw noodles and then frozen.

3. 3. The noodles for microwave cooking according to claim 1 or 2, wherein the noodles for microwave cooking are for delivery or take-out, the delivery or take-out time is within 30 minutes, and the noodles are microwave cooked after delivery or take-out.

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