frozen food

Abstract

To provide a frozen food requiring neither water addition in eating nor a large-sized cooking device such as a pot, an electromagnetic cooking device and a gas stove, easy to eat, preservable for a long term, and imparting easily enjoyable real taste with high flavor without causing elongation of noodles and heating unevenness only by heating in a microwave oven.SOLUTION: A frozen food which imparts enjoyable real taste as hot noodles only by heating in a microwave oven is obtained by placing a plurality of massive frozen soups of a specific size above frozen noodles.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a frozen food for microwave heating and a method of eating the frozen food.

Background Art

[0002] Frozen foods can be easily eaten by microwave heating and can be stored for a long time without preservatives, so a variety of foods are sold. Recently, there has been an increase in convenient and easy-to-eat authentic frozen foods that allow people to enjoy authentic flavors without going to a restaurant.

[0003] For example, in Patent Document 1, as a food that allows people to enjoy authentic noodles with authentic ingredients without much effort, in order from the bottom of the eating container, a frozen concentrated soup concentrated 1.5 to 15 times, frozen cooked noodles or frozen rice, and 70 to 200 parts by weight of ingredients per 100 parts by weight of noodles or rice are stored. A frozen noodle or rice with ingredients in an eating container that can be eaten by simply adding water or hot water and heating in a microwave is disclosed.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] Frozen foods using concentrated frozen soup have problems such as the loss of aromatic components during the concentration process, resulting in an inability to enjoy a fragrant soup at the time of consumption, and the need for water when consuming. Furthermore, for frozen noodle dishes, those using plate-shaped frozen soup do not require the addition of water, but require cooking utensils such as a pot when consuming. If a microwave oven is used instead of a pot, problems such as the noodles becoming soggy and uneven heating occur. We aim to provide a frozen food that does not require the addition of water when consuming, does not require large cooking utensils such as pots, induction cookers, or gas stoves, is easy to consume, has a long shelf life, and can be heated in a microwave oven without the noodles becoming soggy or heating unevenly, allowing you to easily enjoy a fragrant and authentic taste. [Means for solving the problem]

[0006] As a result of their research to solve the above problems, the inventors of the present invention discovered that by placing multiple chunks of frozen soup of a specific size on top of frozen noodles, it is possible to provide a frozen food product that can be enjoyed as a warm noodle dish with an authentic taste simply by heating it in a microwave oven, and thus arrived at the present invention.

[0007] In other words, the present invention relates to the following embodiments [1] to [6]. [1] A frozen food product in which multiple chunks of frozen soup, each weighing 5g or more and 80g or less, are placed on top of frozen noodles and heated in a microwave oven before consumption, and which can be eaten as warm noodles after being heated in a microwave oven. [2] The frozen food described in [1], which is a frozen food in a serving container, in which multiple chunks of frozen soup weighing 5g to 80g each are placed on top of frozen noodles. [3] The frozen food according to [1] or [2], wherein the soup is a non-concentrated soup. [4] A frozen food product described in any of [1] to [3], in which the oil content of the soup is 20% by weight or less. [5] A frozen food product as described in any of [1] to [4], wherein the viscosity of the soup at 20°C is 1.8 Pa·s or less. [6] A method of eating frozen food in which multiple chunks of frozen soup, each weighing between 5g and 80g, are placed on top of frozen noodles and heated in a microwave oven to be eaten as warm noodles. [Effects of the Invention]

[0008] This invention eliminates the need to add water when eating, and also eliminates the need for large cooking appliances such as pots, induction cookers, or gas stoves, making it easy to prepare and consume. Furthermore, it allows for long-term storage, and simply heating it in a microwave oven minimizes sogginess and uneven heating, making it easy to enjoy authentic, fragrant noodles. [Brief explanation of the drawing]

[0009] [Figure 1] A vertical cross-sectional view showing an example of the frozen food product of the present invention packaged in a bag. [Figure 2] A vertical cross-sectional view showing an example of the frozen food product of the present invention, which includes a block-shaped frozen soup packaged in a bag. [Figure 3] A vertical cross-sectional view showing an example of the frozen food product of the present invention stored in an eating container. [Figure 4] A vertical cross-sectional view showing an example of the frozen food product of the present invention, in which the eating container is further packaged in a bag. [Figure 5] A plan view (a) and a vertical cross-sectional view (b) showing an example of a frozen block soup in a tray. [Figure 6] (a) Plan view and (b) Vertical cross-sectional view showing an example of frozen soup in a tray in which block-shaped soups are connected in a planar manner. [Figure 7] A vertical cross-sectional view showing an example of frozen soup in a tray, where block-shaped soup is connected in a planar manner and contains finely chopped ingredients. [Figure 8] (1) An example of the frozen food of the present invention, (2) An example of when it is placed in a microwave oven, and (3) An example of when it is eaten. These are vertical cross-sectional views illustrating these points. [Figure 9] (1) An example of the frozen food of the present invention, (2) An example of when it is placed in a microwave oven, and (3) An example of when it is eaten. These are vertical cross-sectional views illustrating these points. [Modes for carrying out the invention]

[0010] The present invention relates to a frozen food product which is a cooked food product that is ready to eat before freezing. It is a frozen food product which is eaten by placing multiple frozen soup blocks of a specific size on top of frozen noodles and heating it in a microwave oven. The microwave heating process thaws and warms the frozen food product, making it a convenient and delicious way to eat warm noodles.

[0011] The frozen noodles described in the present invention are not particularly limited as long as they are noodles in which the starch has been gelatinized by boiling or steaming, etc., and can be eaten after thawing. Examples of noodle ingredients include wheat flour, rice flour, buckwheat flour, etc. Examples include gelatinized Chinese noodles, udon, hiyamugi, somen, soba, pasta, vermicelli, pho, etc., and any frozen noodles that have been gelatinized and then frozen are acceptable.

[0012] The frozen food of the present invention may contain frozen ingredients, and ingredients suitable for noodles and soup may be used as appropriate. The ingredients may be frozen alone and placed on top of the frozen noodles or frozen soup, or they may be placed on top of the frozen noodles and frozen together as a single frozen product, or they may be frozen together in or on top of the frozen soup as a single frozen product.

[0013] The block-shaped frozen soup described in the present invention is not particularly limited as long as it is a soup obtained by freezing a liquid straight-type soup usually used for noodles. Examples thereof include soups such as soy sauce flavor, miso flavor, pork bone flavor, salt flavor, Chinese flavor, consommé flavor, seafood flavor, and vegetable flavor, cream soup, dashi, and sauce. However, those that do not become liquid even after thawing and sauces such as meat sauce placed on noodles are not suitable for the block-shaped frozen soup of the present invention. The soup is not particularly limited as long as it is a non-concentrated soup that can be used without dilution. However, the salt concentration is preferably 7% by weight or less, more preferably 0.3 to 6% by weight, still more preferably 0.5 to 5% by weight. The water content is preferably 70% by weight or more, more preferably 75% by weight or more, still more preferably 80% by weight or more. The oil content is preferably 20% by weight or less, more preferably 15% by weight or less, still more preferably 10% by weight or less. The viscosity at 20°C is preferably 1.8 Pa·s or less, more preferably 1.6 Pa·s or less, still more preferably 1.4 Pa·s or less, and particularly preferably 1.0 Pa·s or less. Since it is a straight-type soup, loss of aroma components due to concentration does not occur, and it can be provided with the same quality as the soup provided in specialty stores. Therefore, it retains the aroma components, has a good smell and taste when eaten, and does not require water addition when eaten, so it can be eaten by simply heating in a microwave oven. Furthermore, since the salt concentration is lower than that of the concentrated type, it is difficult to melt during transportation at room temperature.

[0014] When making a liquid soup containing oil and fat at the time of eating, it may be a frozen soup obtained by freezing a soup containing oil and fat in a block shape, or it may be a frozen noodle obtained by applying oil and fat to the noodle before or after freezing the pregelatinized noodle.

[0015] The block-shaped frozen soup described in the present invention is not particularly limited in shape as long as it is frozen in a block with a weight of 5g or more and 80g or less per block, preferably 10g or more and 70g or less, more preferably 15g or more and 60g or less. Examples of shapes include cylindrical, triangular prism, rectangular prism, etc., columns with a circular, polygonal, heart-shaped, star-shaped, or fan-shaped base, spheres, hemispheres, cones, triangular pyramids, square pyramids, frustocones, triangular frustocones, square frustocones, and wedge shapes. The soup may be frozen in the aforementioned shapes using a mold such as a tray, or it may be molded into the aforementioned shapes after freezing. The block-shaped soup may also be frozen in a flat manner with the tops connected. If the weight of each block is 5g or more and 80g or less, the height (thickness) of the column or the like is preferably greater than 5mm, more preferably 7mm or more and 70mm or less, even more preferably 10mm or more and 65mm or less, and particularly preferably 12mm or more and 60mm or less. The weight of each block is preferably 5g or more and 80g or less, with one side or diameter of the base being preferably 18mm or more and 70mm or less, more preferably 20mm or more and 65mm or less, and even more preferably 22mm or more and 60mm or less. If the weight of each block is less than 5g, or if it is in a thin and flat flake shape, it will melt easily, and melting will begin while you are taking the frozen food home after purchasing it, negatively affecting the appearance and texture of the noodles. Furthermore, if it is refreezed after a certain period of time at room temperature, the soup blocks will stick together to form one large block, making it difficult to melt by microwave heating, which is undesirable. Also, if it is greater than 80g, the block will be too large to melt by heating, and uneven heating is likely to occur when eating, which is unsuitable. Frozen soup in which block-shaped soup is connected in a flat shape at the top can be illustrated by the shape shown in Figure 6, for example, and can be manufactured by filling the tray with an amount of soup that exceeds the partition and freezing it. Furthermore, as shown in Figure 7, for example, the frozen soup may contain finely chopped ingredients such as chopped green onions, tempura scraps, sesame seeds, pepper, and shichimi spice, with a diameter of approximately 0.5 to 10 mm. The thickness of the connecting portion is preferably 1 to 10 mm, more preferably 8 mm or less, even more preferably 6 mm or less, and particularly preferably 5 mm or less. However, if the shape of the connected soup blocks is a rectangular parallelepiped, the spacing between adjacent blocks is preferably 5 to 20 mm, more preferably 7 mm or more, even more preferably 10 mm or more, and particularly preferably 13 mm or more or 15 mm or more. If the spacing is narrower than 2 mm, it becomes difficult to heat and melt.

[0016] The amount of the frozen soup in a lump form is 5 g or more and 80 g or less per piece. As long as the amount of the soup is such that the noodles are immersed in the melted liquid soup when eaten, the number of pieces can be determined as appropriate. For example, 3 to 60 pieces can be exemplified, and 4 to 50 pieces are preferable. The total soup weight is preferably 0.8 to 3.0 times the noodle weight, more preferably 1.0 to 2.8 times the noodle weight, and even more preferably 1.2 to 2.5 times the noodle weight. Depending on the noodle weight, for example, the total amount after melting is preferably 100 to 600 g, more preferably 150 to 500 g, and even more preferably 200 to 400 g. The number of pieces that can achieve this can be used. By using a plurality of frozen soups in a lump form, the whole can be easily melted by heating in a microwave oven, and uneven heating can be prevented.

[0017] The frozen soup in a lump form may be placed on top of the frozen noodles and heated in a microwave oven. Placing on top of the frozen noodles means that it may be placed above the frozen noodles. It is preferable to heat in a microwave oven while contacting the frozen noodles or, when there are ingredients on the frozen noodles, contacting the ingredients on the frozen noodles. By heating in a microwave oven, the soup melted from the upper part of the noodles flows down while being heated, so that the whole is quickly melted evenly and heated, and can be eaten deliciously as warm noodles. If there are frozen noodles above the frozen soup in a lump form, the liquid does not reach the upper part of the noodles until the end of heating, and it becomes difficult to melt the frozen noodles, which is unsuitable.

[0018] The frozen food of the present invention may be packaged in a bag as shown in Figure 1, a container that can serve as a substitute for tableware as shown in Figure 3, or the container may be further packaged in a bag as shown in Figure 4, and the bag packaging may be shrink-wrapped or partially shrink-wrapped. The frozen noodles may be packaged in a bag, multiple block-shaped soups may be packaged in one bag, the ingredients may be packaged if they are included, the frozen noodles and ingredients may be packaged as a single frozen product, or the block-shaped frozen soup in a tray may be used as is. When using a tray, it is preferable to freeze it with a top seal, as this prevents the soup from splashing during freezing, prevents foreign matter from getting in, and prevents leakage due to the soup melting during transport. A frozen food product in a serving container is preferred, with frozen noodles at the bottom, toppings, and multiple chunks of frozen soup weighing 5g to 80g each. The container, which can serve as a substitute for tableware, is freeze-resistant and heat-resistant, and preferably has a lid. It may be a sheet lid or a snap-on lid, but an adhesive or heat-sealed lid is preferred. The serving container may be further packaged in a bag. However, if the chunks of soup contain oil and fat, and the frozen noodles and the chunks of frozen soup come into contact within the packaging, it is preferable to package them so that the oily side comes into contact with the frozen noodles, as this makes it less likely for the soup surface to stick together even if it is thawed once and then refreezed.

[0019] The frozen food of the present invention preferably includes frozen noodles and a soup made by freezing liquid, straight-type soup in a block, and also preferably includes toppings. It is not particularly limited as long as it is a food that can be easily and deliciously eaten as a regular hot noodle dish with noodles present in liquid soup by thawing and heating the frozen food in a microwave oven, but examples include ramen, udon, soba, soup pasta, etc., with ramen being preferred.

[0020] When consuming, remove any trays or packaging other than the serving container, prepare a serving container such as tableware as needed, and arrange the frozen noodles and multiple frozen soup blocks in that order from the bottom of the serving container. If the product contains separate toppings, heat in the microwave with the toppings above the frozen noodles. Alternatively, heat the product in the microwave with the frozen noodles and soup in between or within the frozen soup until the frozen food has thawed and the noodles are ready to eat. The heating time can be set appropriately depending on the amount of soup and the type of noodles, and should be set to ensure that the entire product is thawed evenly and reaches the optimal temperature and texture for eating. In the case of frozen soup with connected blocks of soup, it is possible to remove it from the tray and place it directly on top of the frozen noodles when eating, but it is preferable to break the connecting parts and place them on top of the frozen noodles before heating in a microwave oven. For example, as shown in Figure 8(1), a frozen food can be described as a container package that can serve as a substitute for tableware, consisting of frozen noodles, ingredients, and frozen soup in a tray with the blocks of soup connected in a flat shape. When eating, for example as shown in Figure 8(2), the frozen soup is removed from the tray, the connecting parts are broken, and it is placed on top of the frozen noodles and ingredients, and heated in a microwave oven to the optimal temperature and noodle texture, and as shown in Figure 8(3), it can be eaten with the thawed noodles immersed in the liquid soup. Furthermore, as shown in Figure 9(1), an example of frozen food can be provided, which consists of frozen noodles, ingredients, and frozen soup in a tray with the soup blocks connected in a flat shape, all packaged in a bag. When eating, as shown in Figure 9(2), the frozen noodles and ingredients are placed in a prepared dish, the frozen soup removed from the tray is placed on top after breaking the connecting parts, the lid is covered with plastic wrap, and it is heated in a microwave oven to the optimal temperature and noodle texture. As shown in Figure 9(3), the thawed noodles are immersed in the liquid soup and can then be eaten. [Examples]

[0021] The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples. In the present invention, all percentages are by weight unless otherwise specified. [Examples]

[0022] 210g of ramen soup (moisture: 85.8%, salt: 3.03%, oil: 4%, Brix: 15.5%, viscosity (20℃): 0.38 Pa·s) was heated for approximately 30 minutes until it reached 90℃. After heating, it was placed into 6 trays with dimensions of 44.2mm x 41.9mm (top), 42.2mm x 39.9mm (bottom), and 20.5mm (height), and frozen at -40℃ for 30 minutes to obtain 6 frozen soup blocks, each weighing approximately 35g. Thick noodles (manufactured by Iwasaki Foods Industry Co., Ltd.) were boiled in boiling water for 1 minute, then immersed in cold water for about 10 seconds to cool slightly. 150g of the boiled noodles were placed in a circular tray with a top diameter of 140mm, a bottom diameter of 120mm, and a height of 25mm. Toppings of roasted pork, green onions, and bamboo shoots were placed on top, and the tray was frozen at -40°C for 30 minutes to create a frozen product with the noodles and toppings as a single unit. The frozen ingredients were placed in a serving container, six frozen soup blocks were placed on top, and the container was frozen at -40°C for 30 minutes to produce frozen ramen in a serving container.

[0023] [Comparative Example 1] A commercially available frozen ramen (manufactured by Kinrei), which is the type that is heated in a pot and then served in a separate container, was removed from its packaging bag and placed in a serving container to create a frozen ramen in a serving container. The overall shape consisted of, from bottom to top, a disc-shaped frozen soup, disc-shaped frozen noodles of the same diameter as the soup, and toppings (roasted pork, green onions, and bamboo shoots) all in one piece.

[0024] [Comparative Example 2] 210g of the same ramen soup as in Example 1 was heated for approximately 30 minutes until it reached 90°C, and then left to cool. Thick noodles (manufactured by Iwasaki Foods Co., Ltd.) were boiled in boiling water for 1 minute, then immersed in cold water for about 10 seconds to cool them down. 150g of the boiled noodles were placed in a circular tray measuring 140mm in diameter and 40mm in height. Toppings such as roasted pork, green onions, and bamboo shoots were then added on top, and the tray was frozen at -40°C for 30 minutes to create a single frozen product of boiled noodles and toppings. 210g of ramen soup was poured into the aforementioned circular tray containing the frozen ingredients, and frozen at -40°C for 30 minutes to freeze the soup, boiled noodles, and toppings together. The frozen contents were then placed into a serving container to create frozen ramen in a serving container.

[0025] [Comparative Example 3] 210g of the same ramen soup as in Example 1 was heated for approximately 30 minutes until it reached 90°C. After heating, it was placed in the circular tray described in Example 1 and frozen at -40°C for 30 minutes to obtain a disc-shaped frozen soup. Thick noodles (manufactured by Iwasaki Foods Industry Co., Ltd.) were boiled in boiling water for 1 minute, then immersed in cold water for about 10 seconds to remove the excess heat. 150g of the boiled noodles were placed in the circular tray described in Example 1, and topped with roasted pork, green onions, and bamboo shoots. The tray was then frozen at -40°C for 30 minutes to create a single frozen product of the boiled noodles and toppings. The frozen ingredients were placed in a serving container, a disc-shaped frozen soup was placed on top, and the container was frozen at -40°C for 30 minutes to produce frozen ramen in a serving container.

[0026] [Comparative Example 4] Six of the frozen block soups described in Example 1 were placed in a serving container, and the frozen whole serving of boiled noodles and toppings described in Example 1 was placed on top. The container was then frozen at -40°C for 30 minutes to produce frozen ramen in a serving container.

[0027] [Evaluation Test 1] The frozen ramen noodles in edible containers obtained in Example 1 and Comparative Examples 1-4 were heated in a microwave oven at 600W for 6 minutes and then subjected to sensory evaluation. Table 1 summarizes the noodle weight, soup weight, and shape, and the evaluation results are shown in Table 1 as ○: has commercial value, ×: does not have commercial value, with details also provided. Sensory evaluation was not performed on noodles that did not completely thaw in 6 minutes; instead, sensory evaluation was performed after heating until completely thawed, and the heating time and evaluation results are recorded.

[0028] [Table 1]

[0029] Table 1 shows that when using multiple frozen soup blocks and placing them on top of the noodles, the soup could be heated in a microwave oven to a delicious state, allowing for a fragrant and authentic flavor. On the other hand, when using disc-shaped frozen soup or when boiled noodles were submerged in the soup, although they all completely thawed by extending the heating time, uneven texture of the noodles occurred, likely due to uneven heating, and the noodles became soggy and discolored, likely due to the penetration of the soup into the noodles. It was difficult to make them delicious to eat after microwave heating. Furthermore, even when using multiple frozen soup blocks, it was difficult to make them delicious to eat after microwave heating when the soup was placed at the bottom.

[0030] From the above, it was found that by placing multiple frozen soup blocks on top of the noodles and heating them in a microwave, it is possible to easily enjoy a fragrant and authentic taste.

[0031] [Example Test] 210g of ramen soup was heated for approximately 30 minutes until it reached 90°C, then placed into the trays listed in Table 2 and frozen at -40°C for 30 minutes to obtain frozen soup blocks of the sizes and quantities listed in Table 2. In a serving container, a single frozen product consisting of boiled noodles and toppings, prepared in the same manner as in Example 1, was placed, and each block of frozen soup was placed on top. The container was then frozen at -40°C for 30 minutes to produce the frozen ramen in serving containers of Test Examples 1 to 7.

[0032] [Table 2]

[0033] [Evaluation Test 2] For the frozen ramen in eating containers used in Test Examples 1-4, the effects of the transport environment after purchase were confirmed by shaking the ramen at 25°C for 40 minutes at approximately 30 times per minute.

[0034] As a result, while no changes were observed in test examples 2-4, test example 1, which used a block of frozen soup weighing approximately 3.3g per serving, showed that the soup partially melted, indicating that it melts easily at room temperature. Furthermore, a test was also conducted in which the sample was left standing at 35°C for 30 minutes and then vibrated five times on its side, yielding similar results.

[0035] [Evaluation Test 3] The frozen ramen noodles in Test Examples 5-7 were evaluated in the same manner as in Evaluation Test 1. Note that after heating at 600W for 6 minutes, not all of them were completely thawed. Therefore, they were heated until completely thawed, and sensory evaluation was performed. The heating time and evaluation results are recorded.

[0036] [Table 3]

[0037] As shown in Table 3, in Test Examples 5 and 6, which used 5 or 4 blocks of frozen soup, each weighing approximately 42g or 52g, extending the heating time compared to Example 1 resulted in even thawing and a delicious, edible state after microwave heating, allowing for the enjoyment of a fragrant, authentic flavor. On the other hand, in Test Example 7, which used 2 blocks of frozen soup weighing 105g each, it was difficult to achieve a delicious state after microwave heating.

[0038] From the above, it was found that using frozen soup in block form, weighing approximately 11-52g per serving, makes it less susceptible to the effects of exposure to room temperature after purchase, and allows consumers to easily enjoy a fragrant and authentic taste by heating it in a microwave. [Explanation of symbols]

[0039] 1. Block-type frozen soup 2 Frozen ingredients 3. Frozen boiled noodles 4a bag 4b Eating containers 4c lid 5 trays 6 dishes 7 Liquid soup 8. Melted noodles

Claims

1. A frozen food product for microwave heating, which consists of frozen noodles topped with 5 to 18 frozen soup packets, each weighing between 5g and 80g, in the shape of a rectangular prism or truncated square pyramid, and containing 20% ​​or less by weight of oil, and heated in a microwave oven, and which can be eaten as warm noodles after microwave heating.

2. The frozen food according to claim 1, which is a frozen food in a serving container, comprising frozen noodles topped with multiple chunks of frozen soup weighing 5g to 80g each.

3. The frozen food according to claim 1 or 2, wherein the soup is a non-concentrated soup.

4. A frozen food according to any one of claims 1 to 3, wherein the viscosity of the soup at 20°C is 1.8 Pa·s or less.

5. A method for providing frozen food, comprising placing 5 to 18 frozen soup packets, each weighing between 5g and 80g, in the shape of a rectangular prism or truncated square pyramid, and consisting of liquid soup with an oil content of 20% by weight or less, on top of frozen noodles, and then heating in a microwave oven to eat as warm noodles.

Images