JPH06217699A - Ice cream-based chinese noodle seasoned with soy and its production - Google Patents

Abstract

PURPOSE:To provide a tasty ice cream based Chinese noodle seasoned with soy intended to activate the relevant market as well as furnish consumers with joyfulness. CONSTITUTION:Raw noodles are boiled with cow milk and then put into chilled cow milk and cooled. The resultant cooled noodles are boiled with a liquor comprising 80wt.% alcohol, 5wt.% of soy and 15wt.% seasoned shark fin soup and infiltrated with the alcohol followed by cooling again. The resultant noodles are mixed with an ice cream base which has been separately prepared by incorporating an ice cream base with a seasoned shark fin soup, followed by chilling, thus obtaining the objective ice cream-based Chinese noodles seasoned with soy.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an ice cream obtained by mixing noodles for ramen and adding soy sauce for seasoning, and a method for producing the same.

[0002]

[Prior Art] Conventional ramen ice cream,
Ice cream was put on the market in a container shaped like a small ramen bowl, with sweets imitating Naruto and Sina Chiku. However, it was purely ice cream and a design product.

[0003]

DISCLOSURE OF THE INVENTION According to the present invention, noodles for genuine ramen are used in an ice cream base, and soy sauce is also mixed in seasoning to obtain a taste closer to that of real ramen. It is a thing.

However, if a person skilled in the art would easily devise this, the noodles for ramen would first be boiled and chilled and mixed with soy sauce in an ice cream base to be cooled. There are many problems when making soy sauce ramen ice cream by this method.

First, when raw noodles are boiled in hot water and chilled and mixed with an ice cream base and cooled, the noodles become ice-like and the texture becomes unpleasant.

Not only does frozen noodles have a bad texture, but the taste of the frozen noodles is separated from the taste of milk of ice cream, and the taste becomes powdery.

When soy sauce is directly mixed with the ice cream base, the taste of soy sauce does not match the taste of ice cream, and it simply becomes soy sauce-containing ice cream, which has no commercial value.

[0008]

[Means for Solving the Problems] According to the present invention, how to taste real ramen with the same texture as ice cream,
Moreover, it was researched and developed whether or not soy sauce, which has a completely different taste, is added to make a delicious ice cream with no discomfort.

First, the present inventor has discovered that the ramen noodles are boiled with milk as an idea to match the taste of the real ramen noodles with the ice cream base. It is a completely new idea that has never existed before.

According to the conventional method of boiling noodles, the noodles boiled with milk are put in chilled milk and cooled. In taste,
The discomfort between the noodles and the ice cream base disappeared and the problem was resolved.

Next, when the noodles boiled with milk are mixed with an ice cream base as they are and cooled, the noodles become crunchy like ice and the ice cream does not feel the texture. A method of solving this problem was previously filed by the present inventor (Japanese Patent Application No. 14589 in 1988).
No. 2) has been solved, and if the boiled noodles are impregnated with alcohol, they will not freeze to the skin, so this method was adopted.

Up to this point, an ice cream containing real ramen noodles has been produced, and ramen ice cream with a smooth texture has been produced. However, even though a new invention was developed that would not be easily thought by those skilled in the art, the present inventor conducted a study to make the soy sauce taste compatible with the taste of ice cream because it has a new step.

Therefore, what was devised was not to add the soy sauce taste directly to the ice cream base, but to make the noodles contain the soy sauce taste. Therefore, in the process of soaking the noodles with alcohol in the manufacturing process, soy sauce was added together to season the noodles. Then, the taste of soy sauce and ice cream, which used to be uncomfortable until now, became better balanced.

However, to sell this as a product,
Since I still felt something unsatisfactory in terms of taste, the present inventor added seasoning fish fins to the process of adding soy sauce and the ice cream base to be mixed at the end. As a result, it became a taste with commercial value.

[0015] To make this seasoned ginkgo fin, the ginkgo fin is sandwiched between long onions and sliced ginger, steamed with sake, and repeated three times. This removes the peculiar smell of fish fins. 40 alcohol on the fin
It is cooked for 30 minutes in 0 cc of soy sauce and 20 cc.

The alcohol used in the present invention is sake,
Shochu, awamori, whiskey, brandy, tequila, vodka, which you can choose according to your taste.

The soy sauce ramen ice, which has been completed through various trials and errors through the above-mentioned various trials, was able to be made into a very smooth ice cream having a rich and well-balanced soy sauce taste.

[0018]

EXAMPLE Boiled real noodles for ramen is boiled in boiling milk for about 5 to 6 minutes, and then put in another milk which has been cooled to about 0 ° C. to cool. Alcohol 80 if cold
%, Soy sauce 5%, and seasoned ginkgo fin 15% are boiled in a liquid and boiled, soaked in alcohol and cooled. To 2000 cc of ice cream base (generally used), 100 g of seasoned ginkgo fin is added and the noodles are added in an appropriate amount. This amount should be adjusted according to the taste of the cook. The noodles soaked with this alcohol and soy sauce flavor are mixed with the ice cream base with fish fins, then cooled and finished.

[0019]

EFFECTS OF THE INVENTION The soy sauce ramen ice cream of the present invention has novelty in that the noodles of the genuine ramen, which could not be easily thought by those skilled in the art, is used as an ice cream, and the soy sauce is cooked in a well-balanced manner. We made a novel step to improve the taste and enhance the product value by mixing it with a unique rich food called shiki fin.

[0020] Therefore, it is possible to promote the activation of the market as a rare product, and to provide an ice cream which is enjoyable for consumers and is a valuable invention.

Claims (2)

[Claims] 1. Boiled raw noodles with milk, put in chilled milk to cool, and mix with 80% alcohol, 5% soy sauce, and 15% seasoned ginkgo fin, and boil the cooled noodles to remove alcohol. Let the noodles soak and cool again. Soy sauce ramen ice cream prepared by mixing seasoned ginsard fins prepared separately into an ice cream base and cooling it. 2. The raw noodles are boiled in boiling milk for about 5 to 6 minutes, then put in another milk cooled to about 0 ° C. to cool. Once cold, prepare cold noodles in a liquid prepared by mixing separately 80% alcohol, 5% soy sauce, and 15% seasoned salmon fins and boil to allow the alcohol to soak into the noodles. A method for producing soy sauce ramen ice cream, which comprises cooling it naturally, mixing it with an ice cream base with ice cream base prepared separately, and cooling.