JP2023134315A - Jiaozi-containing instant cup noodle - Google Patents

Abstract

To eliminate the economic disadvantage due to much loss that a child and an aged person may leave food unfinished because of too much amount of the food when they eat a commercial instant cup noodle and jiaozi at the same time, and particularly a lack of nutrition for the child if eating only the noodle.SOLUTION: A jiaozi-containing instant cup noodle reduced in amount of noodle and jiaozi by about half of the conventional amount is produced, thereby producing one satisfying amounts, cost, and nutrition. In other words, similar wheat flours are used as materials while similar resilient rolled materials are used for the noodle and jiaozi skins. In addition, the jiao-zi skins are formed into square shapes with little loss, ingredients are placed on the jiaozi skins, and then the noodle and the jiao-zi are steamed up at a high temperature, and thus an inexpensive product with little loss can be made through a shared production process. This production method can be suitable for the future.SELECTED DRAWING: Figure 1

Description

The present invention relates to commercially available instant katsupu noodles to be eaten at home, etc., and especially for small children and elderly people who eat less, they want to eat katsupu noodles, and if possible, they also want to eat gyoza at the same time. In this case, you would normally eat the amount for two people, so you would end up with either the noodles or the gyoza left over, which would be wasted food. In terms of nutrition, there was a tendency to lean toward one of the carbohydrates in noodles and the versatile nutrients abundant in gyoza, if possible, if you wanted to consume both.
This is a katsupu noodle with gyoza that improves these.

Conventionally, commercially available instant katsupu noodles, fried dumplings, or steamed dumplings are packed with enough ingredients to satisfy most adults.

Katsupu noodles and other products are manufactured using almost fully automatic machines from the input of powdered noodle ingredients to the final process, and gyoza are mostly made by hand, but some are manufactured in highly mechanized factories. For example, the ingredients are automatically placed on the gyoza skin, the rest is completed in an automatic steamer, and the product is packed in containers. In other words, once the amount of ingredients is set, it seems troublesome to change it midway.

As described above, it can be seen that the conventional production lines for instant noodles and steamed dumplings produce a large quantity of each fixed amount of products.

When children and elderly people eat commercially available instant katsupu noodles and gyoza at the same time, it is uneconomical because the portions are large and one or the other is left uneaten, and the manufacturing lines of top manufacturers are dedicated to mass production. It was difficult to adjust the amount of product. Similarly, it was difficult to adjust the quantity on the gyoza production line.

means to solve the problem

The present invention first utilizes processes and equipment that allow noodles and gyoza wrappers to be almost shared from the same flour powder to completion, thereby reducing material loss and effectively utilizing equipment. Put 50% of the ingredients into a cup, and if you want to eat it, put your favorite sauce in the cup, pour boiling water over it, wait 3 to 5 minutes, and then eat the perfect amount of katsupu noodles with gyoza. be able to.

First, the wheat flour that is used for the skins of katsupu noodles and gyoza is the same powder, and salt and plain water are added to it.Then, the noodles are mixed, kneaded, and kneaded using a machine to make the noodles firmer. It becomes the skin of noodles and gyoza.

Next, the noodle dough is passed through two rotating rollers to form a thin noodle belt, and this process may be repeated two or three times to strengthen the dough.

Next, the noodles go through a rolling process.The final step is to make the noodles strong and thin to about 1mm.The important thing is to make the noodles thin and uniform. Each roller has a cutting blade that allows it to be cut into lengths, and to take out about six square pieces, half of which will be used to make dumpling skins.
The ingredients for the noodles and gyoza skins are now complete.

The ramen ingredients will be preserved as is for the time being, and the gyoza skins will be transferred to another machine.The square skins will be lined up on the table, and appropriate amounts of separately cooked gyoza ingredients will be dispensed on top of the square skins. During the process, the square skin is folded in half, soaked in water on the remaining three sides, crimped, and sent to the next process. At this point, the ingredients are cooked and cooked.

Next, the katsupu noodle ingredients and the gyoza with fillings are put into a steamer and steamed.
This process is completed in about 5 minutes using steam at about 100 degrees Celsius. Also, place about 6 gyoza inside the cup with the noodles on the bottom and the gyoza on top.

After the manufacturing process is complete, the dumplings are packed into katsupu containers before shipping, and the dumplings are completed by adding dashi soup for the gyoza next to the katsupu noodles and adding a note of caution.

Once completed, you can open the lid of the cup, pour boiling water into it, and eat it after 3 to 5 minutes, just like with conventional products.

Effect of the invention

As mentioned above, the present invention allows children and elderly people who wish to eat small meals to eat both katsupu noodles and gyoza in half the usual amount without leaving any leftovers, and economically. It is also very satisfying in terms of nutrition.

Best mode for carrying out the invention

Embodiments of the present invention will be described below based on FIGS. 1 to 3.

FIG. 1 shows a schematic diagram of the manufacturing process of instant cup noodles containing gyoza.

FIG. 2 shows the process of separating noodles and gyoza wrappers from the same noodle strip.

FIG. 3 shows a table for making dumplings.

A simple drawing explanation of the above process

,
In [Figure 1], 1 indicates a container containing flour, etc. and salt, etc.
2. indicates a device for mixing and kneading flour and seasonings, etc.
3. shows a device that cuts the kneaded noodle strips to a fixed size.
4. A table where you can make gyoza by placing ingredients on gyoza skins cut into squares.
5 shows a device that steams noodles and dumplings at high temperatures.
6 shows a device for drying and cooling steamed noodles and dumplings.
7. shows the process of filling finished noodles and gyoza into cups.
[Figure 2] 8. A roller that cuts the materials for the noodle and gyoza portions into regular sizes using a noodle strip cutting machine;
9. Shows cut noodles and gyoza skins.
10, indicates the material before cutting after rolling the noodle strip,
In [Figure 3], 11 indicates the cut square gyoza skin.
12, shows the ingredients placed on the gyoza skin.
13 shows the gyoza with ingredients placed on it and the skin closed.
14, shows the process of visually inspecting the gyoza with the skin closed.

The present invention relates to commercially available instant katsupu noodles that are eaten at home, etc., and are particularly useful for small children and elderly people who have a small meal intake who want to eat katsupu noodles, and if possible, also eat gyoza at the same time. If you want to eat something, you usually eat the amount for two people, so you end up with either the noodles or the gyoza left over, so you're wasting food. In terms of nutrition, there was a tendency to lean toward one of the carbohydrates in noodles and the versatile nutrients abundant in gyoza, if possible, if you wanted to consume both. This is a katsupu noodle with gyoza that improves these.

Traditionally commercially available instant katsupu noodles, fried gyoza, or steamed gyoza are filled with enough ingredients to satisfy most adults.

Katsupu noodles and other products are manufactured using almost fully automatic machines from the input of powdered noodle ingredients to the final process, and gyoza are mostly made by hand, but some are manufactured in highly mechanized factories. For example, the ingredients are automatically placed on the skin of the gyoza, the rest is completed by an automatic steamer, and the process is filled into containers.In other words, once the amount of ingredients is set, changing it midway through is a hassle. It is.

As described above, it has been found that the conventional production lines for instant noodles and steamed dumplings produce a large amount of each product in a predetermined quantity.

When children and the elderly eat commercially available instant katsupu noodles and gyoza at the same time, it is uneconomical because the portions are so large that one or the other is often left uneaten, and the manufacturing lines of top manufacturers use a dedicated mass production method. Therefore, it was difficult to adjust the amount of product, and the production line for gyoza was similarly difficult.

means to solve the problem

The present invention first utilizes processes and equipment that allow noodles and gyoza skins to be almost shared from the same flour powder to completion, thereby reducing material loss and effectively utilizing equipment. Put 50% of the ingredients into the cutlet, and if you want to eat it, add your favorite sauce into the cutlet, pour boiling water over it, wait 3 to 5 minutes, and then eat the perfect amount of katsupu noodles with gyoza. be able to.

First, the wheat flour that is used for the skins of katsupu noodles and gyoza is the same powder, and salt and plain water are added to it.Then, the noodles are mixed, kneaded, and kneaded using a machine to make the noodles firmer. It becomes the skin of noodles and gyoza.

Next, the noodle dough is passed through two rotating rollers to form a thin noodle belt. This process may be repeated two or three times to strengthen the dough.

Next, the noodles go through a rolling process.The final step is to make the noodles strong and thin to about 1mm.The important thing is to make the noodles thin and uniform. Each roller has a cutting blade that allows it to be cut into lengths and to take out about six square pieces, half of which will be used to make dumpling skins.
The ingredients for the noodles and gyoza skins are now complete.

The ramen ingredients are kept as they are for the time being, and the gyoza skins are transferred to another machine, where square skins are lined up on a table and appropriate amounts of separately cooked gyoza ingredients are distributed on top of them.Then, the workers He folds the square skin in half by hand, soaks the remaining three sides with water, presses them together, and sends them to the next process. At this point, the ingredients are cooked and cooked.

Next, the katsupu noodle ingredients and the gyoza with fillings are put into a steamer and steamed.
This process is completed in about 5 minutes using steam at about 100 degrees Celsius. Also, place about 6 gyoza inside the cup with the noodles on the bottom and the gyoza on top.

After the manufacturing process is complete, the dumplings are packed into katsupu containers before shipping, and the dumplings are completed by adding dashi soup for the gyoza next to the katsupu noodles and adding a note of caution.

Once completed, you can open the lid of the cup, pour boiling water into it, and eat it after 3 to 5 minutes, just like with conventional products.

Effect of the invention

As mentioned above, the present invention allows children and elderly people who wish to eat small meals to eat both katsupu noodles and gyoza in half the usual amount without leaving any leftovers, and economically. It is also very satisfying in terms of nutrition.

FIG. 1 shows a schematic diagram of the manufacturing process of instant cup noodles containing gyoza. FIG. 2 shows the process of separating noodles and gyoza wrappers from the same noodle strip. In FIG. 3, a table for making dumplings is shown.

Best mode for carrying out the invention

Embodiments of the present invention will be described below based on FIGS. 1 to 3.

FIG. 3 shows a table for making dumplings.

[Simple drawing explanation of the above process]
In [Figure 1], 1 indicates a container containing flour, etc. and salt, etc.
2. indicates a device for mixing and kneading flour and seasonings, etc.
3. shows a device that cuts the kneaded noodle strips to a fixed size.
4. Shows a table for making gyoza by placing ingredients on gyoza skins cut into squares. 5. Shows a device for steaming noodles and gyoza at high temperatures.
6 shows a device for drying and cooling steamed noodles and dumplings.
7. shows the process of filling finished noodles and gyoza into cups.
In [Figure 2], 8. A roller that cuts the materials for the noodle and gyoza portions into regular sizes using a noodle strip cutting machine; 9. indicates the cut noodles and gyoza skins;
10, indicates the material before cutting after rolling the noodle strip,
In [Figure 3], 11 indicates the cut square gyoza skin.
12, shows the ingredients placed on the gyoza skin.
13 shows the gyoza with ingredients placed on it and the skin closed.
14, shows the process of visually inspecting the gyoza with the skin closed.

Claims (2)

When making commercially available instant noodles at home, especially when elderly people or children want to eat both instant noodles and gyoza at the same time, there are times when eating commercially available instant noodles and commercially available gyoza at the same time results in too much food being left over. However, it was thought that the cost would be relatively high, and that choosing one item would tend to result in nutritional imbalances. In particular, as a way to simultaneously ingest the protein from noodles and the all-purpose nutrients from gyoza ingredients, add about 50% of the conventional noodles and about 50% of the gyoza to the same instant noodle cup, and add boiling water as usual. It features instant instant noodles that can be poured into a bowl. In order to take 50% of the same amount of material for the noodles and gyoza parts, the external shape of the roller when rolling the noodle material into a strip should be cut so that half of it is shaped like a noodle and the other half is cut into a square shape. It must be a rolling roller that is characterized by what it can do.

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