JP2594509B2 - Raw ramen - Google Patents
Raw ramenInfo
- Publication number
- JP2594509B2 JP2594509B2 JP5346748A JP34674893A JP2594509B2 JP 2594509 B2 JP2594509 B2 JP 2594509B2 JP 5346748 A JP5346748 A JP 5346748A JP 34674893 A JP34674893 A JP 34674893A JP 2594509 B2 JP2594509 B2 JP 2594509B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- parts
- raw
- ramen
- addition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Description
【０００１】[0001]
【産業上の利用分野】本発明は、かんすいを用いていな
い生ラーメンに関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a raw ramen that does not use a pan.
【０００２】[0002]
【従来の技術】従来、ラーメンにおいては、かんすい
（炭酸カリウムと炭酸ナトリウムとを適度に混ぜ合わせ
たもの）が用いられており、粘りやしなやかさをもたせ
て独特の風味と食感（所謂ラーメンのこし）を形成して
いる。そして、このラーメンの独特の風味と食感は広く
好まれているものである。2. Description of the Related Art Conventionally, ramen has been made from a mixture of potassium carbonate and sodium carbonate. ) Is formed. And the unique flavor and texture of this ramen is widely liked.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、かんす
いはアルカリ性でＰＨが１０〜１１程度もあり、このか
んすいを長く食していると、肝臓に蓄積されて遺伝子に
悪影響を及ぼすとされ、消費者団体からかんすいの使用
中止の要請が強く出ており問題となっている。However, kansai is alkaline and has a pH of about 10 to 11, and if the kansai is eaten for a long time, it is said that it is accumulated in the liver and adversely affects genes. There has been a strong demand for discontinuing the use of Kansai, which has become a problem.
【０００４】本発明は、上記事情に鑑みてなされたもの
であり、かんすいを用いないでも美味であると共に、所
謂こしがあり食感に優れ、かつ健康食品としても優れた
生ラーメンを提供することを目的とするものである。[0004] The present invention has been made in view of the above circumstances, and provides a raw ramen that is delicious without using a kansai, has a so-called stiffness, is excellent in texture, and is also excellent as a health food. It is intended for.
【０００５】[0005]
【課題を解決するための手段】上記の目的を達成するた
め、本発明は小麦粉１００重量部と、牛乳３〜２０重量
部と、生玉子３〜２０重量部と、昆布エキス３〜２０重
量部と、アルコール１〜５重量部と、ふのり０．２〜１
０重量部とを混練してなることを特徴としている。In order to achieve the above object, the present invention relates to 100 parts by weight of flour, 3 to 20 parts by weight of milk, 3 to 20 parts by weight of raw egg, and 3 to 20 parts by weight of kelp extract. And 1 to 5 parts by weight of alcohol and 0.2 to 1
And 0 parts by weight.
【０００６】[0006]
【作用】上記構成とすることにより、牛乳はアルカリ性
でかんすいの役目を果たし、味も向上する。また、生玉
子はこしを良くすると共に歯ざわりも良くなる。また、
昆布エキスはアルカリ性でかんすいの代わりを果たすと
共に、こしを良く、歯ざわりも良くする。さらに、アル
コールは防腐剤の役割を果たす。また、ふのりはかんす
いの代わりに粘りやしなやかさを一層向上させる。そし
て、全体として美味で食感の優れた生ラーメンとするこ
とができる。According to the above-mentioned constitution, milk is alkaline and plays a role of easiness, and taste is also improved. In addition, raw eggs improve the strain and the texture. Also,
The kelp extract is alkaline and replaces the gingerbread, while improving the stiffness and texture. In addition, alcohol acts as a preservative. In addition, the seaweed further improves stickiness and suppleness in lieu of the flour. And the whole can be made into a delicious ramen with excellent texture.
【０００７】[0007]
【実施例】次に、本発明の実施例を説明する。先ず、小
麦粉１００重量部と牛乳１２重量部と生玉子１２重量部
と昆布エキス（昆布を絞って得られる液汁）１２重量部
とをミキサーに入れて攪拌する。この他で、アルコール
３重量部と、粉末状ふのりを０．５重量部も入れる。Next, embodiments of the present invention will be described. First, 100 parts by weight of flour, 12 parts by weight of milk, 12 parts by weight of raw egg, and 12 parts by weight of kelp extract (sap obtained by squeezing kelp) are put into a mixer and stirred. In addition to this, 3 parts by weight of alcohol and 0.5 part by weight of powdery dust are also added.
【０００８】なお、牛乳はここでは１２重量部に限定さ
れるものではなく、３〜２０重量部の範囲ならばよい。
すなわち、牛乳が３重量部未満であるとこしが良くなら
ず、風味も良くならない。また、２０重量部を越えると
風味が悪くなる上にコスト的に割り合わなくなる。The milk is not limited to 12 parts by weight here, but may be in the range of 3 to 20 parts by weight.
That is, if the milk content is less than 3 parts by weight, the stiffness is not improved and the flavor is not improved. On the other hand, if it exceeds 20 parts by weight, the flavor becomes worse and the cost cannot be increased.
【０００９】また、生玉子も１２重量部に限定されるも
のではない。すなわち、生玉子が３重量部未満である
と、こしが良くならないし、歯ざわりも良くならない。
また、２０重量部を越えると風味が悪くなる上にコスト
的に割りが合わなくなる。そこで、生玉子を３〜２０重
量部に限定した。さらに、昆布エキスは１２重量部に限
定されるものではなく、３重量部未満であるとかんすい
の代わりとならないし、２０重量部を越えると風味が悪
くなるので、昆布エキスは３〜２０重量部に限定した。[0009] The raw egg is not limited to 12 parts by weight. That is, if the raw egg content is less than 3 parts by weight, the stiffness is not improved and the texture is not improved.
On the other hand, if the amount exceeds 20 parts by weight, the flavor becomes worse and the cost becomes inexpensive. Therefore, raw eggs were limited to 3 to 20 parts by weight. Further, the kelp extract is not limited to 12 parts by weight, and if it is less than 3 parts by weight, it will not be a substitute for freshness, and if it exceeds 20 parts by weight, the flavor deteriorates. Limited to.
【００１０】さらに、アルコールは防腐効果をもつもの
であるが、１重量部未満であると防腐効果が弱くなり、
５重量部を越えると風味が悪くなるので、本発明におい
てはアルコールを１〜５重量部に限定した。Further, alcohol has an antiseptic effect, but if it is less than 1 part by weight, the antiseptic effect becomes weak,
If the amount exceeds 5 parts by weight, the flavor becomes worse. Therefore, in the present invention, the alcohol is limited to 1 to 5 parts by weight.
【００１１】ふのりの粉末を０．５重量部添加したの
は、粘りや弾力、つまりこしを出すと共に、独特の風味
をもたせるためであるが、０．５重量部に限定されるも
のではない。すなわち、０．２重量部未満ではかんすい
の代わりにならないし、ふのり独特の風味が出ないので
あり、１０重量部をこえると風味が悪くなるのであるか
ら、ふのりは０．２〜１０重量部の範囲に限定した。な
お、ふのりは実施例に示す粉末の他に顆粒状のもの、液
体状のものを用いることができる。また漂白したものも
用いることができる。The addition of 0.5 parts by weight of the powder of seaweed is for the purpose of giving stickiness and elasticity, that is, stiffening, and giving a unique flavor, but is not limited to 0.5 parts by weight. In other words, less than 0.2 parts by weight does not substitute for kansui and does not have a unique flavor of sea breeze. If it exceeds 10 parts by weight, the flavor becomes worse. Limited to the range. In addition, besides the powder shown in the examples, a granular one or a liquid one can be used. Bleached products can also be used.
【００１２】さらに、本発明の実施例では、上記以外に
こしを良くするために小麦蛋白を３重量部混ぜたが、こ
の小麦蛋白は１重量部未満であるとこしを良くするとい
う効果が十分でないし、１０重量部を越えると風味が悪
くなるので、小麦蛋白は１〜１０重量部の範囲が好適で
ある。食塩も３重量部未満であるとこしがあまり良くな
らないし、５重量部を越えるとラーメンが固くなってし
まうので、食塩を３〜５重量部の範囲で添加した。Furthermore, in the embodiment of the present invention, in addition to the above, 3 parts by weight of wheat protein was mixed in order to improve the strain, but if this wheat protein is less than 1 part by weight, the effect of improving the strain is sufficient. However, if the amount exceeds 10 parts by weight, the flavor deteriorates. Therefore, the range of the wheat protein is preferably 1 to 10 parts by weight. If the salt is also less than 3 parts by weight, the stiffness is not so good, and if it exceeds 5 parts by weight, the ramen becomes hard. Therefore, the salt was added in the range of 3 to 5 parts by weight.
【００１３】次に、本発明にかかる生ラーメンを製造す
るには、上記の材料をミキサーに入れた後、１５〜２０
分攪拌し、練ったものを復合機で巻き取る。次に、熟成
を行い適宜の時間寝かせる。この時に水分が浸透してこ
しがでる。次に、３段階乃至５段階に渡って徐々に薄く
のす作業を行う。そして、切り出しを行いめん製品とす
る。次に、包装機にかけて包装を行い、別途に製造して
あるスープを添付して最後に仕上げの包装を行う。Next, in order to produce the raw ramen according to the present invention, the above-mentioned materials are put into a mixer, and then, after 15 to 20 minutes.
After stirring for a minute, the kneaded material is wound up with a consolidator. Next, it is aged and allowed to sleep for an appropriate time. At this time, moisture penetrates and stiffens. Next, an operation of gradually thinning is performed over three to five stages. And it cuts out and it becomes a noodle product. Next, packaging is performed by a packaging machine, and separately manufactured soup is attached, and finally, packaging is performed.
【００１４】添付調味料としてのスープは、例えば、醤
油、肉エキス、油脂、精製塩、蛋白加水分解物、果糖ぶ
どう糖液糖、砂糖、カラメル色素、果実酢、香辛料、野
菜等を混ぜ合わせたもので、化学調味料を使わずに自然
の味が出せるものから製造されている。The soup as an attached seasoning is, for example, a mixture of soy sauce, meat extract, oil and fat, purified salt, protein hydrolyzate, fructose-glucose liquid sugar, sugar, caramel pigment, fruit vinegar, spices, vegetables and the like. It is made from natural flavors without the use of chemical seasonings.
【００１５】本発明にかかる生ラーメンを食するには、
まず、鍋に水をたっぷり入れ、沸騰させる。次いでめん
をこの鍋に入れ火を強くして２〜３分間茹でる。一方、
器に湯を入れ温める。次いで、空にした器にスープを入
れ熱湯を３００ｃｃ（２食入用）入れる。そして、その
スープに前記の茹でためんの水を切ったものを入れる。
後は好みの具を入れれば出来上がる。In order to eat the raw ramen according to the present invention,
First, pour plenty of water into a pan and bring to a boil. Then put the noodles in this pot and boil for 2 to 3 minutes. on the other hand,
Put the water in the bowl and warm it. Next, the soup is put in the empty container, and 300 cc of hot water (for two meals) is put. Then, the soup is prepared by draining the boiling water.
After that, just add your favorite ingredients.
【００１６】上記実施例における生ラーメンにおいて
は、かんすいを用いてなくても美味であると共にこしが
あって歯ざわりがよく、しかも健康食品として優れたも
のであり、そのうえ、水を一滴も使っていないので高級
感もあるものである。The raw ramen in the above embodiment is delicious as well as crisp and chewy without using the kansai, and is excellent as a health food. In addition, the raw ramen does not use any drops of water. There is also a sense of luxury.
【００１７】[0017]
【発明の効果】以上述べた如く、本発明によれば、小麦
粉１００重量部に混練した、０．２〜１０重量部のふの
りのねばり、しなやかさと、各３〜２０重量部の牛乳お
よび昆布エキスのアルカリ性とが相互に作用して、かん
すいに匹敵する作用効果を生じ、かんすいを用いないで
も、かんすいを用いたラーメンのおいしさを生み出し、
更に、生玉子のこし、歯ざわり感向上作用も加わって、
大変美味であるとともに所謂こしのある等の食感に優
れ、かつ健康食品としても優れたものとすることができ
る。As described above, according to the present invention, wheat
0.2 to 10 parts by weight of kneaded with 100 parts by weight of powder
Lino sticky, supple and 3-20 parts by weight of milk
And the alkalinity of kelp extract interact
Produces an action and effect comparable to pancakes, and without using a pancake, produces the taste of ramen using a pancake,
In addition, the addition of raw egg stiffness, tooth texture enhancement,
It is very delicious, has excellent texture such as so-called stiffness, and can be excellent as a health food.
Claims (1)
量部と、生玉子３〜２０重量部と、昆布エキス３〜２０
重量部と、アルコール１〜５重量部と、ふのり０．２〜
１０重量部とを混練してなることを特徴とする生ラーメ
ン。1. 100 parts by weight of flour, 3 to 20 parts by weight of milk, 3 to 20 parts by weight of raw egg, 3 to 20 parts of kelp extract
Parts by weight, 1 to 5 parts by weight of alcohol, and 0.2-
Raw ramen characterized by being kneaded with 10 parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5346748A JP2594509B2 (en) | 1993-12-22 | 1993-12-22 | Raw ramen |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5346748A JP2594509B2 (en) | 1993-12-22 | 1993-12-22 | Raw ramen |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07177855A JPH07177855A (en) | 1995-07-18 |
| JP2594509B2 true JP2594509B2 (en) | 1997-03-26 |
Family
ID=18385549
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5346748A Expired - Fee Related JP2594509B2 (en) | 1993-12-22 | 1993-12-22 | Raw ramen |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2594509B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4504897B2 (en) * | 2005-10-13 | 2010-07-14 | 理研食品株式会社 | Method for producing noodles |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55150869A (en) * | 1979-05-14 | 1980-11-25 | Ishigaki Shokuhin Kk | Instant noodle |
| JPS5699762A (en) * | 1980-01-14 | 1981-08-11 | Kinya Yamada | Preparation of noodle |
| JPS6152255A (en) * | 1984-08-20 | 1986-03-14 | Sarada Meron:Kk | Production of noodle food to provide change of indeterminate form, noodle food using it, and unusual chinese noodle using well-known production method |
| JPH01289458A (en) * | 1988-05-13 | 1989-11-21 | Ichikawa Seimen:Kk | Chinese noodle and preparation thereof |
-
1993
- 1993-12-22 JP JP5346748A patent/JP2594509B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07177855A (en) | 1995-07-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |