JP3115926U

JP3115926U - noodles

Info

Publication number: JP3115926U
Application number: JP2005002725U
Authority: JP
Inventors: 義邦末永; 信敏山口
Original assignee: 義邦末永
Priority date: 2005-03-30
Filing date: 2005-03-30
Publication date: 2005-11-24
Anticipated expiration: 2011-03-30

Abstract

【課題】小麦粉の中に海藻全般、薬草全般、ごま全般、花びら全般、果実全般の原形や原形状態を粗切りの状態にした物を、小麦粉に配合して、練りこみ製麺して目で見て楽しみ、口にいれて素材の風味、香り、栄養素及び食感を味わい今までに麺業界にない特徴とした製麺を提供する。
【解決手段】添加する素材を粉末やペースト状にしなくて原形や原形状態を粗切りの状態にした物を、小麦粉に配合して、練りこみ製麺する。
【選択図】図１[PROBLEMS] To blend wheat flour with all the seaweed, medicinal herbs, sesame seeds, petals, and fruits in their original shape and rough shape into wheat flour, knead and make noodles. Enjoy the taste, taste the flavor, fragrance, nutrients and texture of the material, and provide noodle making that has never been in the noodle industry.
The raw material to be added is not made into a powder or paste, and the original shape or the original shape of the raw material is roughly cut into a flour and kneaded into noodles.
[Selection] Figure 1

Description

本考案は添加する素材を粉末やペースト状にしなくて原形や原形状態を粗切りの状態にした物を、小麦粉に配合して、練りこみ製麺する事。In the present invention, the material to be added is not made into a powder or paste, but the original shape or rough shape is mixed into wheat flour and kneaded into noodles.

いままで変わった麺は通常、小麦粉、塩、水以外の茶類、梅類、たまご類、などの色素をいろいろな微粉末や微細粒径、粗粒径、ペースト状にしたものを添加し、いれて麺が全体的に着色した変った麺で、視覚、風味、味覚までは感じれた、麺類がしられていた。The noodles that have changed so far are usually added flour, salt, teas other than water, plums, eggs, various fine powders, fine particles, coarse particles, pastes, The noodles were unusually colored, and the noodles were made with a sense of vision, flavor and taste.

小麦粉・塩・水以外の茶類、梅類、たまご類、などいろいろな粉末、微粉末、微細粒径、粗粒径、ペースト状にしたもの添加し、いれて麺、全体的にむらのない色がついた麺に消費者が飽きてきて新たな視覚、風味、味覚、食感を提供すること。Various powders such as teas other than wheat flour, salt, water, plums, eggs, etc., fine powder, fine particle size, coarse particle size, paste-like added, put noodles, no overall unevenness To give consumers a new sense of sight, flavor, taste, and texture by getting tired of colored noodles.

小麦粉の中に海藻全般、薬草全般、ごま全般、花びら全般、米全般、果実全般の原形や原形状態を粗切りの状態にした物を、小麦粉に配合して、練りこみ製麺して目で見て楽しみ、口にいれて素材の食感を味わい今までに麺業界にない特徴とした製麺を製造するためには、小麦粉に添加する素材は粉末、微細粒径、粗粒径ではないこと、そして
小麦粉に添加する素材は最初の形がわかる原形のままか、サイズは細かく切っても１ミリから３センチ程度にして素材がわかり、粗切りの状態にした素材が、麺に混入しているのがわかる麺。In the flour, mix the whole seaweed, medicinal herbs, sesame, petals, rice, and fruits in their original shape and rough shape into the flour. In order to produce noodles that are unique to the noodle industry, the ingredients added to the flour are not powder, fine particle size, or coarse particle size. The raw material added to the flour remains in its original form, or it can be cut into 1 to 3 centimeters even if it is cut into small pieces, and the raw material is mixed into the noodles. Noodles that you can see.

いままでにない麺で、新鮮さがあり新たな視覚、風味、味覚、食感を提供すること消費者の食欲をそそるUnprecedented noodles that are fresh and provide new visual, flavor, taste and texture.

本考案による麺の例は、そうめん、冷麦、うどん、きしめん、ほうとう、ふしめん、ラーメン、パスタ、蕎麦、生めん、半なま、手延べ麺、乾麺、即席麺、スナック麺、機械麺、シュウマイの皮、餃子の皮、春巻きの皮、に応用される。
添加する素材を粉末やペースト状にしなくて素材そのままの形体いかし原形や粗みじん切りにして麺体に添加する事。Examples of noodles according to the present invention are somen, cold wheat, udon, kishimen, hoto, fushimen, ramen, pasta, buckwheat noodles, half nama, hand-rolled noodles, dried noodles, instant noodles, snack noodles, machine noodles, shumai Applied to skin, dumpling skin, spring roll skin.
The material to be added is not powdered or pasty, but is added to the noodles in the original shape or coarsely chopped raw material.

素麺、うどん、冷麦、きしめん、ほうとう、生めん、半なま、手延べ麺、乾麺、即席麺、スナック麺、ふしめんの場合は海藻全般、薬草全般、ごま全般、花びら全般、米全般、果実全般の原形や原形状態を粗切りの状態にした物を、小麦粉と塩と水と一緒に配合して練りこみ、手延べ麺は熟成時間を掛けながら製麺に仕上げる。In the case of raw noodles, udon, cold wheat, kushimen, hoto, raw noodles, half noodles, hand-rolled noodles, dry noodles, instant noodles, snack noodles, and fushimen, seaweeds in general, herbs in general, sesame in general, petals in general, rice in general, fruits in general The raw form and the raw form of the raw form are mixed together with wheat flour, salt and water and kneaded, and hand-rolled noodles are made into noodles over time.

ラーメン、生めん、半なま、手延べ麺、乾麺、即席麺、スナック麺、シュウマイの皮、餃子の皮、春巻きの皮、の場合は海藻全般、薬草全般、ごま全般、花びら全般、米全般、果実全般の原形や原形状態を粗切りの状態にした物を、かん水だけが、かん水、塩水と一緒に配合して練りこみ手延べ麺は熟成時間を掛けながら製麺に仕上げ、機械麺は少しの熟成時間で製麺に仕上げる。In the case of ramen, raw noodles, half noodles, hand-rolled noodles, dry noodles, instant noodles, snack noodles, shumai skin, gyoza skin, spring roll skin, seaweed in general, medicinal herbs in general, sesame in general, petals in general, rice in general, Only the brackish water is mixed with brackish water and salted water, and the hand-rolled noodles are made into noodles while taking aging time. Finish the noodles in the aging time.

パスタ、蕎麦、生めん、半なま、手延べ麺、乾麺、即席麺、スナック麺、ふしめんの場合は海藻全般、薬草全般、ごま全般、花びら全般、米全般、果実全般の原形や原形状態を粗切りの状態にした物を、小麦粉と水と一緒に配合して練りこみ、手延べ麺は熟成時間を掛けながら機械麺は少しの熟成時間で製麺に仕上げる。For pasta, buckwheat noodles, raw noodles, half-boiled rice, hand-rolled noodles, dry noodles, instant noodles, snack noodles, fushimen The coarsely cut product is mixed with wheat flour and water and kneaded. While hand-rolled noodles are aged, the machine noodles are made into noodles with a little aging time.

観光名所、地域の特産物、レストラン、飲食店は新しい商品を探してる中この考案した麺はその地域の特産物を麺に混入して新しい特産物に出来上がり、
地域の特産物や観光地のお土産物に貢献できる、飲食店の新しい一品の料理にもできる。Sightseeing spots, local specialties, restaurants, restaurants are searching for new products.
It can also be used as a new dish at a restaurant that can contribute to local specialties and souvenirs from tourist spots.

そうめんの平面図であるIt is a plan view of somen そうめんの側面図であるIt is a side view of somen 冷麦の平面図であるIt is a plan view of cold wheat 冷麦の側面図であるIt is a side view of cold wheat うどんの平面図であるIt is a plan view of udon うどんの側面図であるIt is a side view of udon きしめんの平面図であるIt is a plan view of Kishimen きしめんの側面図であるIt is a side view of Kishimen ほうとうの平面図であるIt is a plan view of Hoto ほうとうの側面図であるIt is a side view of Hoto ラーメンの平面図であるIt is a top view of ramen ラーメンの側面図であるIt is a side view of ramen パスタの平面図であるIt is a top view of pasta パスタの側面図であるIt is a side view of pasta しゅうまいの皮の平面図であるIt is a top view of the skin of しゅうまいの皮の側面図であるIt is a side view of the skin of ぎょうざの皮の平面図であるIt is a top view of the skin of Gyoza ぎょうざの皮の側面図であるIt is a side view of Gyoza skin はるまきの皮の平面図であるIt is a top view of the Harumaki skin はるまきの皮の側面図であるIt is a side view of Harumaki skin ふし麺の上部であるAt the top of fushi noodles ふし麺の側面図であるIt is a side view of fushi noodles

Explanation of symbols

Ａ・・・・は海藻全般、薬草全般、ごま全般、花びら全般、米全般、果実全般の原形や原形状態の粗切りA ··· is a rough cut of the original shape and the original state of all seaweed, all herbs, all sesame, all petals, all rice, all fruits

Claims

In the flour, mix the whole seaweed, medicinal herbs, sesame, petals, rice, and fruits in their original shape and rough shape into the flour. Noodle making that is unique in the noodle industry so far.

The material added to the flour must not be powder, fine particle size, or coarse particle size.

The raw material to add to the flour is the original shape that shows the first shape, or noodles that can be cut into 1 to 3 centimeters when cut into 1 to 2 millimeters.

Noodles that do not color the entire noodles depending on the ingredients when the ingredients added to the flour are added.

Noodles that you can see in the noodles when you add the ingredients to be added to the flour, the raw materials and the raw materials that have been cut into rough shapes.