JP2976338B1 - How to cook ramen - Google Patents

Abstract

A method for cooking ramen that can be provided with high quality without requiring a skilled cook. SOLUTION: In the method of cooking ramen using frozen ramen, a freezing step is a first step of boiling raw ramen to a state of 90%, removing water from the boiled noodles, and removing the solid content from 3 to 4%. % Concentrated glass soup 150-300cc
A second procedure of pre-cooling for 5 minutes at a temperature condition of 0 ° C. to 5 ° C.
The third step of alcoholic liquid freezing for 0 minutes is provided, and the cooking step is the first step of immersing the frozen frozen noodles in boiling water for 4 minutes and thawing, and combing sauces such as soy sauce sauce and miso sauce. In addition, a second procedure of putting the thawed noodles and the glass soup into a bowl and a third procedure of pouring the same amount of hot water as the glass soup into the bowl and stirring to add topping were provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for cooking noodles which is convenient for leisure facilities such as employee cafeterias, golf courses, etc., and other facilities having various quantities.

[0002]

2. Description of the Related Art FIG. 2 is a view for explaining a conventional method for cooking ramen, and a method usually used thereby will be described. First, two dimensional cylinders 1 and 2 are provided. One dimensional cylinder 1 is heated with hot water, and the other dimensional cylinder 2 is heated with a glass soup. In addition, 3 is a gas stand. Of course, chicken body 2, pork bone, onion, ginger, etc. are put in the body 2, heated and concentrated.

[0003] Next, a cooking method will be described. First, hot water and a glass soup are prepared in two drums and heated in advance, and if there are visitors, bowls 4 are arranged according to the number of customers. Add sauce such as miso.

Then, a unit amount of noodles is put into a net-shaped container 5 and boiled in the barrel 1, and then put into a bowl, the glass soup in the barrel is scooped in the vessel 6, and the bowl is poured into a bowl. Provide customers with toppings such as Shinichichi.

[0005]

According to the above-mentioned cooking method, hot water and glass soup must be prepared in advance in two dimensional cylinders, and two dimensional cylinders are also required. However, the number of visitors is uncertain and also depends on the weather. Therefore, it is necessary to prepare for the number of visitors on the day.

[0006] Therefore, if the number of customers is larger than expected, it is impossible to cope with the number of customers, or if the number of customers is small, the charged material is left over, and as a result, the concentration loss of the flavor of the soup occurs. Furthermore, even taste cannot be guaranteed.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and a method for cooking ramen which can be processed by a simple method while maintaining high quality without requiring a skilled cook for any number of customers. It is intended to provide.

[0008]

The method of cooking rame according to the present invention comprises a freezing step for producing frozen ramen and a cooking step for cooking ramen using the frozen ramen obtained by the freezing step. In the method of cooking nara ramen, the freezing step does not boil the raw noodles completely (100%) so as not to extend too much. And concentrate it with 3-4% solids glass soup 150-
A second procedure of immersing in 300 cc, preferably 200 cc and sealing, and pre-cooling the noodles at a temperature condition of 0 ° C. to 5 ° C. for 5 minutes so that the noodles do not extend, The third step of lowering the temperature, lowering the surface of the boiled noodles evenly in the glass soup, reducing the thickness so as to accelerate the freezing, and freezing the alcohol liquid for 10 minutes is provided. A first procedure of immersing in water for a minute and thawing; a second procedure of melting the sauce such as soy sauce sauce and miso sauce into a bowl and placing the thawed noodles and a glass soup in a bowl; By pouring the same amount of boiling water and stirring,
A third procedure of setting the concentration of the glass soup after pouring hot water to 1.5 to 2% and finally adding toppings.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a process diagram showing a method for cooking ramen according to the present invention. In FIG. 1, treatment A is a method for producing frozen ramen, and treatment B is a method for preparing frozen ramen. First, in process A, raw ramen is boiled at 90% in step S10. In addition, raw ramen weighs 130 to 150 g as a unit, and is not boiled completely (100%) but boiled to 90%. This is to provide a margin so as not to extend too much.

In step S11, hot water is cut from the boiled noodles, and this is mixed with 1% concentrated glass soup having a solid content of 3 to 4%.
It is immersed in 50 to 300 cc (preferably 200 cc) at a temperature of 0 to 5 degrees Celsius, sealed, and pre-cooled (5 minutes). This is because the pre-cooling process does not extend the noodles.

In step S12, an alcohol liquid freezing process is performed, for example, at -30 degrees for 10 minutes. At this time, the height of the noodles in the sealed packaging material is reduced, and the thickness of the boiled noodles is reduced so that the surface of the noodles is evenly immersed in the glass soup and the freezing is accelerated. The above is the method for producing frozen ramen.

Next, in process B, in step S13, the frozen noodles are defrosted by boiling in boiling water for 4 minutes.

In step S14, the sauces such as soy sauce sauce and miso sauce are melted in a bowl, and the thawed noodles and glass soup are poured in the bowl.

In step S15, step S14
Pour 200cc of boiling water into the bowl made of and stir,
Add toppings such as barbecued pork, shichinachi, green onions. In addition, 200 cc of hot water was poured into the processed material using 150 to 300 cc of the concentrated glass soup having a solid content of 3 to 4% in step S11, and as a result, the concentration of the glass soup became 1.5 to 2%. This final concentration is the concentration of the most delicious taste.

A description will be given of the results of a panel survey in which three types of ramen were made based on the above-described contents. The date and place are as follows. On April 15, 1998, near the 20th century hill, Matsudo exit of Ichikawa toll road, Matsudo city, Chiba prefecture. Chinese restaurant “Rairai”.

There are three types of ramen (A, B,
C). A: Soy sauce ramen at the shop, Sato noodles No. 18 Chinese noodles 130
g, boil for 2 minutes and 30 seconds, as a tool 12 g of char siu
400cc glass soup, Shinachiku, green onion (B and C are also of the same type, equivalent). B: Sato Noodle No. 18 Chinese noodle 130g, boiled for 2 minutes 15 seconds (150 seconds x 90%), BRIX 4% (solid content) glass soup (4 degrees Celsius, 200cc), packed in PP bag, thickness 1
Molded to 5 mm, and after 5 minutes, immersed in a Technican liquid freezer (alcohol liquid freezer) at -30 ° C for 10 minutes and completely frozen (April 10, 1998). After boiling for 4 minutes, put the same soy sauce sauce (50 cc) into the bowl,
Pour 00 cc and stir, same ingredients as A. C: No. 18 frozen Chinese noodles manufactured by K Company No. 18 for 130 g. Ingredients, glass soup, sauce are equivalent to A.

The panelists are as follows.

[Table 1]

The survey method is the sensory test method (4) ranking method,
The survey items were the following three items, and the following sensory test sheets were used. The texture of the noodles (strain, comfort, smoothness, texture). The soup's umami (taste, salt, sweetness, etc.). The ramen taste (overall).

[Table 2]

The results of the investigation were as follows.

[Table 3]

As is apparent from the results of the above investigation, no difference was found between the food prepared by the method of the present invention and the food prepared by a skilled cook in a Chinese restaurant.

[0021]

As described above, according to the present invention, the following effects can be obtained, and it is understood that the present invention is extremely useful. (1) There is no need for a two-dimensional body, one for boiling noodles and the other for cooking gala. (2) The concentration loss of the soup flavor is small. (3) Setting a manual eliminates the need for a cooking expert. (4) If there is a freezer and hot water, it is easy to deal with both quantity and time according to demand. (5) Convenient for shops with variable time and quantity, such as employee cafeterias, golf courses, leisure facilities, hospitals, school cafeterias,
Operation without loss is possible. (6) Since the conventional frozen noodles are packaged after heating and treated by nitrogen or other freezing method, the surface of the noodles is damaged and the texture when returned is not very good, whereas in the case of the present invention, After heating, it is prematurely frozen (alcohol liquid frozen) and prematurely thawed (boiling water), so the texture and umami are almost the same as those of Chinese restaurants.

[Brief description of the drawings]

FIG. 1 is a process diagram illustrating a method for cooking ramen according to the present invention.

FIG. 2 is a diagram illustrating a conventional cooking method.

[Explanation of symbols]

 1,2 inch body

Claims (1)

(57) [Claims] 1. A refrigeration process for producing frozen ramen ;
Teller using frozen noodles obtained by serial freezing step
In ramen method of cooking consisting of a cooking process of cooking the noodles, the freezing process is not over extend the raw noodles
More than 90 percent of the state without having to boil the jar full (100%)
The first procedure of boiling with ample water, draining the water from the boiled noodles, and removing the water from the concentrated glass soup with a solid content of 3 to 4%
0~300cc preferably sealed by immersion in 200 cc, and a second procedure for 5 min precooled to avoid noodles extend at temperature 0 ° C. to 5 ° C., the precooled sealed packaging material noodles high And the surface of the boiled noodles is evenly glass
Immersed in-loop, a third step of thinning to alcohol liquid frozen 10 minutes the thickness to hasten the freezing, first the cooking process is to extract the water bath for 4 minutes at a boiling water ramen described above freezing And the second step of melting the sauce such as soy sauce sauce and miso sauce into a bowl, and putting the thawed noodles and glass soup into a bowl, and pouring the same amount of boiling water into the bowl with the same amount of hot water as above. To do
The concentration of glass soup after pouring hot water is 1.5 to 2
% , Followed by a third step of adding toppings at the end .