JP3180239U - Fried noodle confectionery - Google Patents
Fried noodle confectionery Download PDFInfo
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- JP3180239U JP3180239U JP2012004006U JP2012004006U JP3180239U JP 3180239 U JP3180239 U JP 3180239U JP 2012004006 U JP2012004006 U JP 2012004006U JP 2012004006 U JP2012004006 U JP 2012004006U JP 3180239 U JP3180239 U JP 3180239U
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Abstract
【課題】蕎麦を成分として多くの人に好んで食される食感や風味を残したまま、これまでに無いさらに美味しい揚げ麺菓子を提供する。
【解決手段】日本蕎麦の生そば麺を適宜の温度のフライヤーにより揚げ、揚げ上がった麺の余熱を除去した後、当該揚げそば麺の表面に適宜の味付けを施し、当該揚げそば麺を袋に収納したことを特徴とする揚げ麺菓子１。
【選択図】図１An object of the present invention is to provide an even more delicious fried noodle confectionery that has never been made while retaining the texture and flavor that are favored by many people with soba as a component.
[Solution] After fried raw buckwheat noodles of Japanese buckwheat noodles with an appropriate temperature and removing the residual heat of the fried noodles, the surface of the fried noodles is appropriately seasoned, and the fried noodles are put in a bag. Fried noodle confectionery 1 characterized by being stored.
[Selection] Figure 1
Description
本考案は、日本蕎麦のそば麺を加工した菓子に関するものであり、具体的には、日本蕎麦のそば麺を通常の麺としてではなく全く、嗜好の異なる揚げ菓子としてそば麺の特性を生かした、揚げ麺菓子に関するものである。 The present invention relates to a confectionery made from Japanese soba noodles. Specifically, the soba noodles in Japanese soba noodles are not used as ordinary noodles, but are made from the characteristics of soba noodles as fried confectionery with completely different tastes. , Fried noodle confectionery.
長野県の信州蕎麦は幅広く全国で食されているが、通常蕎麦の食し方としては、生そば麺を茹で上げて、かけそばやもりそば等で食することが知られており、その他の食し方については、これまであまり試みられたことが少なかった。 Nagano Prefecture's Shinshu soba noodles are widely eaten nationwide, but the usual way to eat soba noodles is to boil raw soba noodles and eat them with kake-soba or mori-soba. Other ways to eat There have been few attempts so far.
しかしながら、上記特許文献１で記載されている揚げ麺は、でんぷんを主成分とする食品原料を７０度から１００度未満の油で揚げて水分を残した状態でアルファ化（糊化）させ、さらにこの麺を高温で二度揚げており食品同士の付着防止を目的としている。 However, the fried noodles described in Patent Document 1 are pregelatinized (gelatinized) in a state where the food raw material mainly composed of starch is fried with an oil of 70 to less than 100 degrees to leave moisture, The noodles are fried twice at a high temperature for the purpose of preventing adhesion between foods.
このような製造工程で新たな食品を作るとなると、工程は複雑となり、また何より多くの人に好んで食してもらえる食感や風味を引き出せないという課題があった。 When a new food is made by such a manufacturing process, the process becomes complicated, and there is a problem that the texture and flavor that can be eaten by most people cannot be extracted.
また、上記特許文献２で記載されている揚げ麺は、特許文献１に記載の食品の欠点を改善する技術が開示されているものの、揚げ麺としての食品のみが開示されているだけであり、揚げ菓子としての記載は開示されていない。 In addition, the fried noodles described in Patent Document 2 are only disclosed as foods for fried noodles, although techniques for improving the defects of the food described in Patent Document 1 are disclosed. The description as fried confectionery is not disclosed.
そこで、この考案は、蕎麦を成分として多くの人に好んで食される食感や風味を残したまま、これまでに無いさらに美味しい揚げ麺菓子を提供することを目的とする。 Therefore, the present invention aims to provide a more delicious deep-fried noodle confectionery that has never been enjoyed while retaining the texture and flavor that many people prefer to eat soba as a component.
本考案の揚げ麺菓子は、日本蕎麦の生そば麺を適宜の温度のフライやーにより揚げて余熱をとった後、当該そば麺の表面に適宜の味付けを施してなることを課題解決するための手段とする。 In order to solve the problem, the fried noodle confectionery of the present invention is obtained by frying raw buckwheat noodles of Japanese soba noodles with an appropriate temperature fry and taking the remaining heat, and then applying appropriate seasoning to the surface of the soba noodles. This means.
本考案にかかる揚げ麺菓子は、蕎麦を成分とするそば麺を、通常の麺としてではなく全く嗜好の異なる揚げ麺菓子として、蕎麦元来の風味や香の特性を生かした麺菓子であり、食しては揚げ菓子特有のポリポリ感があり食感もよく、さらに、揚げ麺の表面には味付けされているため、極めて新規な菓子として顕著なる効果を有するものである。 The fried noodle confectionery according to the present invention is a noodle confectionery that makes use of the original flavor and flavor of soba noodles as a fried noodle confectionery with completely different taste, not as a normal noodle, but as a soba noodle component, When eaten, there is a polypoly feeling unique to deep-fried confectionery, the texture is good, and since the surface of the fried noodles is seasoned, it has a remarkable effect as a very new confectionery.
以下、本考案を実施するための最良の実施形態について説明を行う。
図１に本考案の実施形態の一例の揚げ麺菓子１を示す。
まず、本考案の揚げ麺菓子１を製造する前段階の作業として、公知の図示しないフライヤー装置において、AV（酸化）測定値が２以下であり、またPOV（過酸化物価）測定値が２０以下であることのそれぞれの条件に設定がなされていることを確認する。
Hereinafter, the best mode for carrying out the present invention will be described.
FIG. 1 shows a fried noodle confectionery 1 as an example of an embodiment of the present invention.
First, as an operation prior to manufacturing the fried noodle confectionery 1 of the present invention, in a known fryer device (not shown), the AV (oxidation) measurement value is 2 or less, and the POV (peroxide value) measurement value is 20 or less. Confirm that each condition is set.
次に前記フライヤー装置において揚げ油の温度が１８０度になるように設定する。
そして、蕎麦を成分とする生そば麺を、製造する揚げ麺菓子１の大きさや長さに麺玉を調製し、前記フライヤーへ投入し規定の時間内の調理を行う。
揚げあがった麺はその後約２０分間余熱を除去し、その後に塩分を含むコンソメ風味味等の風味づけのフレーバーを均等にふり掛け、揚げ麺菓子１ができあがる。
Next, it sets so that the temperature of frying oil may be 180 degree | times in the said fryer apparatus.
Then, noodle balls are prepared in the size and length of the fried noodle confectionery 1 to be produced from raw buckwheat noodles containing buckwheat noodles, put into the fryer and cooked within a specified time.
After fried noodles, the remaining heat is removed for about 20 minutes, and then a flavored flavor such as consomme flavor containing salt is sprinkled evenly to complete the fried noodle confectionery 1.
揚げ麺菓子１を製造する麺についは、当該麺の太さ、長さ、及び断面形状に限定されるものではないが、ただ、麺の太さ、長さ及び断面形状によってはフライヤーでの揚げ時間が多少異なってくる。 The noodles for producing fried noodle confectionery 1 are not limited to the thickness, length, and cross-sectional shape of the noodles, but depending on the thickness, length, and cross-sectional shape of the noodles Time will be a little different.
なお、図１に示すように揚げ麺菓子１を収納する袋には、好みによって素揚げしたタマネギ２等をいれたりし、揚げ麺菓子１に味の変化や彩りを加えてもよい。 In addition, as shown in FIG. 1, the bag which stores the fried noodle confectionery 1 may contain the onion 2 etc. which were fried deeply according to liking, and the change and color of the fried noodle confectionery 1 may be added.
従来より、長野県の信州蕎麦は全国で食されている。ただ、通常、麺の食し方としては、かけそば、もりそば等により食されているが、本考案にかかる揚げ麺菓子１は、そば麺を通常の麺としてではなく、全く嗜好の異なる菓子として、麺の特性等を生かした揚げ麺菓子１とするものであり、食しては揚げ菓子１特有のポリポリ感があり、まことに美味であり、また食感も良いので、菓子産業での利用可能性は極めて大である。 Traditionally, Shinshu soba in Nagano Prefecture has been eaten nationwide. However, the noodles are usually eaten with kake-soba, Morisoba, etc., but the fried noodle confectionery 1 according to the present invention is not a soba noodle as a normal noodle, but as a confectionery with completely different tastes. It is a fried noodle confectionery 1 that takes advantage of the characteristics of the noodles, and when eaten, it has a polypoly feeling unique to fried confectionery 1, it is really delicious and has a good texture, so the applicability in the confectionery industry is It is extremely large.
１ 揚げ麺菓子
２ 素揚げしたタマネギ
1 Deep-fried noodle confectionery 2 Deep-fried onion
本考案は、日本蕎麦のそば麺を加工した菓子に関するものであり、具体的には、日本蕎麦のそば麺を通常の麺としてではなく全く、嗜好の異なる揚げ菓子としてそば麺の特性を生かした、揚げ麺菓子に関するものである。 The present invention relates to a confectionery made from Japanese soba noodles. Specifically, the soba noodles in Japanese soba noodles are not used as ordinary noodles, but are made from the characteristics of soba noodles as fried confectionery with completely different tastes. , Fried noodle confectionery.
長野県の信州蕎麦は幅広く全国で食されているが、通常蕎麦の食し方としては、生そば麺を茹で上げて、かけそばやもりそば等で食することが知られており、その他の食し方については、これまであまり試みられたことが少なかった。 Nagano Prefecture's Shinshu soba noodles are widely eaten nationwide, but the usual way to eat soba noodles is to boil raw soba noodles and eat them with kake-soba or mori-soba. Other ways to eat There have been few attempts so far.
しかしながら、上記特許文献１で記載されている揚げ麺は、でんぷんを主成分とする食品原料を７０度から１００度未満の油で揚げて水分を残した状態でアルファ化（糊化）させ、さらにこの麺を高温で二度揚げており食品同士の付着防止を目的としている。 However, the fried noodles described in Patent Document 1 are pregelatinized (gelatinized) in a state where the food raw material mainly composed of starch is fried with an oil of 70 to less than 100 degrees to leave moisture, The noodles are fried twice at a high temperature for the purpose of preventing adhesion between foods.
このような製造工程で新たな食品を作るとなると、工程は複雑となり、また何より多くの人に好んで食してもらえる食感や風味を引き出せないという課題があった。 When a new food is made by such a manufacturing process, the process becomes complicated, and there is a problem that the texture and flavor that can be eaten by most people cannot be extracted.
また、上記特許文献２で記載されている揚げ麺は、特許文献１に記載の食品の欠点を改善する技術が開示されているものの、揚げ麺としての食品のみが開示されているだけであり、揚げ菓子としての記載は開示されていない。 In addition, the fried noodles described in Patent Document 2 are only disclosed as foods for fried noodles, although techniques for improving the defects of the food described in Patent Document 1 are disclosed. The description as fried confectionery is not disclosed.
そこで、この考案は、蕎麦を成分として多くの人に好んで食される食感や風味を残したまま、これまでに無いさらに美味しい揚げ麺菓子を提供することを目的とする。 Therefore, the present invention aims to provide a more delicious deep-fried noodle confectionery that has never been enjoyed while retaining the texture and flavor that many people prefer to eat soba as a component.
本考案の揚げ麺菓子は、日本蕎麦の生そば麺を適宜の温度のフライやーにより揚げて余熱をとった後、当該そば麺の表面に適宜の味付けを施し、当該揚げそば麺を袋に収納したことを課題解決するための手段とする。 The fried noodle confectionery of the present invention is prepared by frying raw buckwheat noodles of Japanese soba noodles with an appropriate temperature frying saucer, and then applying the appropriate heat to the surface of the soba noodles. The storage means is a means for solving the problem.
本考案にかかる揚げ麺菓子は、蕎麦を成分とするそば麺を、通常の麺としてではなく全く嗜好の異なる揚げ麺菓子として、蕎麦元来の風味や香の特性を生かした麺菓子であり、食しては揚げ菓子特有のポリポリ感があり食感もよく、さらに、揚げ麺の表面には味付けされているため、極めて新規な菓子として顕著なる効果を有するものである。 The fried noodle confectionery according to the present invention is a noodle confectionery that makes use of the original flavor and flavor characteristics of buckwheat noodles with buckwheat noodles as a component, not as ordinary noodles, but as a completely different fried noodle confectionery, When eaten, there is a polypoly feeling unique to deep-fried confectionery, the texture is good, and since the surface of the fried noodles is seasoned, it has a remarkable effect as a very new confectionery.
以下、本考案を実施するための最良の実施形態について説明を行う。
図１に本考案の実施形態の一例の揚げ麺菓子１を示す。
まず、本考案の揚げ麺菓子１を製造する前段階の作業として、公知の図示しないフライヤー装置において、AV（酸化）測定値が２以下であり、またPOV（過酸化物価）測定値が２０以下であることのそれぞれの条件に設定がなされていることを確認する。
Hereinafter, the best mode for carrying out the present invention will be described.
FIG. 1 shows a fried noodle confectionery 1 as an example of an embodiment of the present invention.
First, as an operation prior to manufacturing the fried noodle confectionery 1 of the present invention, in a known fryer device (not shown), the AV (oxidation) measurement value is 2 or less, and the POV (peroxide value) measurement value is 20 or less. Confirm that each condition is set.
次に前記フライヤー装置において揚げ油の温度が１８０度になるように設定する。
そして、蕎麦を成分とする生そば麺を、製造する揚げ麺菓子１の大きさや長さに麺玉を調製し、前記フライヤーへ投入し規定の時間内の調理を行う。
揚げあがった麺はその後約２０分間余熱を除去し、その後に塩分を含むコンソメ風味味等の風味づけのフレーバーを均等にふり掛け、揚げ麺菓子１ができあがる。
Next, it sets so that the temperature of frying oil may be 180 degree | times in the said fryer apparatus.
Then, noodle balls are prepared in the size and length of the fried noodle confectionery 1 to be produced from raw buckwheat noodles containing buckwheat noodles, put into the fryer and cooked within a specified time.
After fried noodles, the remaining heat is removed for about 20 minutes, and then a flavored flavor such as consomme flavor containing salt is sprinkled evenly to complete the fried noodle confectionery 1.
揚げ麺菓子１を製造する麺についは、当該麺の太さ、長さ、及び断面形状に限定されるものではないが、ただ、麺の太さ、長さ及び断面形状によってはフライヤーでの揚げ時間が多少異なってくる。 The noodles for producing fried noodle confectionery 1 are not limited to the thickness, length, and cross-sectional shape of the noodles, but depending on the thickness, length, and cross-sectional shape of the noodles Time will be a little different.
なお、図１に示すように揚げ麺菓子１を収納する袋には、好みによって素揚げしたタマネギ２等をいれたりし、揚げ麺菓子１に味の変化や彩りを加えてもよい。 In addition, as shown in FIG. 1, the bag which stores the fried noodle confectionery 1 may contain the onion 2 etc. which were fried deeply according to liking, and the change and color of the fried noodle confectionery 1 may be added.
従来より、長野県の信州蕎麦は全国で食されている。ただ、通常、麺の食し方としては、かけそば、もりそば等により食されているが、本考案にかかる揚げ麺菓子１は、そば麺を通常の麺としてではなく、全く嗜好の異なる菓子として、麺の特性等を生かした揚げ麺菓子１とするものであり、食しては揚げ菓子１特有のポリポリ感があり、まことに美味であり、また食感も良いので、菓子産業での利用可能性は極めて大である。 Traditionally, Shinshu soba in Nagano Prefecture has been eaten nationwide. However, the noodles are usually eaten with kake-soba, Morisoba, etc., but the fried noodle confectionery 1 according to the present invention is not a soba noodle as a normal noodle, but as a confectionery with completely different tastes. It is a fried noodle confectionery 1 that takes advantage of the characteristics of the noodles, and when eaten, it has a polypoly feeling unique to fried confectionery 1, it is really delicious and has a good texture, so the applicability in the confectionery industry is It is extremely large.
１ 揚げ麺菓子
２ 素揚げしたタマネギ
1 Deep-fried noodle confectionery 2 Deep-fried onion
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012004006U JP3180239U (en) | 2012-07-03 | 2012-07-03 | Fried noodle confectionery |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012004006U JP3180239U (en) | 2012-07-03 | 2012-07-03 | Fried noodle confectionery |
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| JP3180239U true JP3180239U (en) | 2012-12-13 |
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| JP2012004006U Expired - Fee Related JP3180239U (en) | 2012-07-03 | 2012-07-03 | Fried noodle confectionery |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509943A (en) * | 2016-06-16 | 2017-12-26 | 李静 | Quality control of fried instant food preparation technology based on buckwheat |
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2012
- 2012-07-03 JP JP2012004006U patent/JP3180239U/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509943A (en) * | 2016-06-16 | 2017-12-26 | 李静 | Quality control of fried instant food preparation technology based on buckwheat |
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