JPH06284873A - Chinese noodle - Google Patents
Chinese noodleInfo
- Publication number
- JPH06284873A JPH06284873A JP4112095A JP11209592A JPH06284873A JP H06284873 A JPH06284873 A JP H06284873A JP 4112095 A JP4112095 A JP 4112095A JP 11209592 A JP11209592 A JP 11209592A JP H06284873 A JPH06284873 A JP H06284873A
- Authority
- JP
- Japan
- Prior art keywords
- powder
- ramen
- noodles
- seaweed
- wakame
- 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.)
- Pending
Links
Landscapes
- Noodles (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、海藻粉末やイカあるい
はエビのすり身や粉末を配合して製麺したラ−メンに関
する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to ramen prepared by blending seaweed powder, squid or shrimp surimi or powder to make noodles.
【０００２】[0002]
【従来技術】ラ−メンは、小麦粉に食塩水とかん水を加
え、これを混合，複合，圧延，麺線切出し後、そのまま
生麺としたり、乾麺や蒸麺等としている。2. Description of the Related Art Ramen is prepared by adding salt water and brackish water to wheat flour, mixing, compounding, rolling, and cutting noodle strings, and then making raw noodles, dry noodles or steamed noodles.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、従来、
小麦粉に海藻粉末やイカあるいはエビのすり身や粉末を
加えて製麺したラ−メンはなかった。本発明は従来のこ
のような問題に鑑みて発明したものであり、その目的と
するところは、従来にない新しい食感と風味を有するラ
−メンを提供することにある。[Problems to be Solved by the Invention] However, in the past,
There was no ramen prepared by adding seaweed powder, squid or shrimp surimi or powder to wheat flour to make noodles. The present invention has been made in view of such problems in the related art, and an object of the present invention is to provide a ramen having a novel texture and flavor which is not available in the past.
【０００４】[0004]
【課題を解決するための手段】前記目的を解決するた
め、請求項１記載のラ−メンでは、小麦粉に、粒径１５
０〜２４０μのワカメ粉末とカジメ粉末をワカメ粉末１
００に対しカジメ粉末５〜２５の割合で混合した混合海
藻粉末を、１〜４％配合させて常法により製麺した。
又、請求項２記載のラ−メンでは、小麦粉に、粒径１５
０〜２４０μのワカメ粉末を、１〜４％配合させて常法
により製麺した。又、請求項３記載のラ−メンでは、小
麦粉に、イカのすり身又は粒径１５０〜３００μのイカ
の粉末を、５〜５０％配合させて常法により製麺した。
又、請求項４記載のラ−メンでは、小麦粉に、エビのす
り身又は粒径１５０〜３００μのエビの粉末を、３〜３
０％配合させて常法により製麺した。In order to solve the above-mentioned object, the ramen according to claim 1 has a grain size of 15 in the flour.
Wakame powder of 0-240μ and wakame powder 1
The mixed seaweed powder, which was prepared by mixing 5 to 25 of Kajime powder with respect to 00, was mixed in an amount of 1 to 4% to make noodles by a conventional method.
Further, in the ramen according to claim 2, flour has a particle size of 15
Wakame powder of 0 to 240 μ was mixed in an amount of 1 to 4% to make noodles by a conventional method. Further, in the ramen according to claim 3, 5 to 50% of squid surimi or squid powder having a particle size of 150 to 300 µ was mixed with wheat flour to make noodles by a conventional method.
In addition, in the ramen according to claim 4, 3 to 3 of the wheat flour is the shrimp surimi or the shrimp powder having a particle size of 150 to 300 μm.
0% was blended to make noodles by a conventional method.
【０００５】[0005]
【作用】請求項１記載のラ−メンは、小麦粉に、粒径１
５０〜２４０μのワカメ粉末とカジメ粉末をワカメ粉末
１００に対しカジメ粉末５〜２５の割合により混合した
混合海藻粉末を、１〜４％配合させているから、海藻の
香りがし、舌触りが滑らかで、かつコクのあるラ−メン
を得ることができる。ワカメ粉末とカジメ粉末の粒径を
１５０〜２４０μとしたのは、ラ−メンが細麺であるか
ら、粒径をこれ以上大きくすると外観を損なう上につな
ぎが悪く商品価値がないからであり、又これ以下である
とワカメを仕込んだ感じがせずワカメ仕込みラーメンと
しての特徴が出せないからである。又、混合海藻粉末の
添加量を前記のようにしたのは１％以下では海藻の香り
が出ないし、又、４％以上加えると海藻の特徴は出るが
ラ−メンとしての特徴が損なわれるからである。又、ワ
カメ粉末とカジメ粉末とを混合したのは、カジメにはワ
カメにないまろやかさがあるからであり、又、その混合
量を前記のようにしたのは、カジメはあくが強いので量
を増やすと胃にもたれるからである。又、請求項２記載
のラ−メンは、小麦粉に、粒径１５０〜２４０μのワカ
メ粉末を１〜４％配合させているから、海藻の香りが
し、舌触りが滑らかで、かつコクがあるラーメンを得る
ことができる。ワカメ粉末の粒径、添加量を前記のよう
にしたのは、請求項１の場合と同様である。又、請求項
３記載のラ−メンは、小麦粉に、イカのすり身又は粒径
１５０〜３００μのイカの粉末を５〜５０％配合させて
製麺しているから、美味でイカの味や香りがするラ−メ
ンを得ることができる。イカのすり身又はイカの粉末の
量を前記のようにしたのは、量が少ないとイカ独特の香
りが出にくいし、量が多いとラ−メンとしての特徴が損
なわれるからである。又、イカの粉末の粒径を１５０〜
３００μとしたのは、ラーメンが細麺であるから、粒径
をこれ以上大きくすると外観を損なう上につなぎが悪い
し、又、これ以下であるとイカを仕込んだ感じがしない
からである。又、請求項４記載のラ−メンは、小麦粉
に、エビのすり身又は粒径１５０〜３００μのエビの粉
末を３〜３０％配合させて製麺しているから、美味でエ
ビの味や香りがするラ−メンを得ることができる。エビ
のすり身又は粉末の量を前記のようにしたのは、量が少
ないとエビ独特の香りが出にくいし、量が多いとラ−メ
ンとしての特徴が損なわれるからである。又、粒径を１
５０〜３００μとしたのは、ラーメンが細麺であるか
ら、粒径をこれ以上大きくすると外観を損なう上につな
ぎが悪いし、又、これ以下であるとエビを仕込んだ感じ
がしないからである。The ramen according to claim 1 has a grain size of 1 in wheat flour.
Mixed seaweed powder in which 50 to 240 μ of wakame powder and wakame powder are mixed with 100 of wakame powder at a ratio of 5 to 25 of wakame powder is blended in an amount of 1 to 4%. And, you can get rich ramen. The particle size of Wakame powder and Kajime powder was set to 150 to 240 μ, because ramen is fine noodles, and if the particle size is made larger than this, the appearance is impaired and the connection is bad and there is no commercial value, On the other hand, if it is less than this, it does not give the feeling that wakame is charged, and the characteristics of wakame-mixed ramen cannot be obtained. In addition, the amount of the mixed seaweed powder added is as described above, because the aroma of seaweed does not appear at 1% or less, and the characteristics of seaweed appear at 4% or more, but the characteristics as ramen are impaired. Is. Also, the reason why the seaweed powder and the seaweed powder were mixed is that the seaweed has a mellowness that the seaweed does not have, and the amount of the mixture was set as described above because the seaweed is strong and the amount is large. This is because if you increase it, you will lean on your stomach. Moreover, since the ramen according to claim 2 contains 1 to 4% of wakame powder having a particle size of 150 to 240 μ in wheat flour, it has a seaweed scent, a smooth texture, and a rich ramen. Can be obtained. The particle size of the wakame powder and the amount added are the same as in the case of claim 1. The ramen according to claim 3 is made by mixing wheat flour with 5 to 50% of squid surimi or squid powder having a particle size of 150 to 300 µ to make noodles. You can get the ramen. The amount of squid surimi or squid powder is set as described above because a small amount of squid has a peculiar scent, and a large amount impairs the characteristics of ramen. In addition, the particle size of the squid powder is 150-
The reason for setting the particle size to 300 μ is that the ramen is thin noodles, so if the particle size is made larger than this, the appearance is impaired and the connection is bad, and if it is less than this, it does not feel like squid is added. Moreover, since the ramen according to claim 4 is made by mixing 3 to 30% of wheat flour with shrimp surimi or shrimp powder having a particle size of 150 to 300 μm to make noodles, it is delicious and has a taste and aroma of shrimp. You can get the ramen. The amount of the shrimp surimi or powder is set as described above, because if the amount is small, the scent unique to the shrimp is difficult to appear, and if the amount is large, the characteristics as ramen are impaired. Also, the particle size is 1
The reason for setting 50 to 300 μ is that the ramen is thin noodles, so if the particle size is made larger than this, the appearance is impaired and the connection is poor, and if it is less than this, it does not feel like shrimp is prepared. .
【０００６】[0006]
【実施例】以下本発明の実施例について説明する。ま
ず、請求項１記載のラ−メンの実施例について説明す
る。まず、乾燥したワカメとカジメを粉砕機により粉砕
して粒径１５０〜２４０μのワカメ粉末とカジメ粉末を
作り、ワカメ粉末４００ｇに対してカジメ粉末５０ｇを
混合して混合海藻粉末を作る。次に、小麦粉１０ｋｇに
前記海藻粉末４００ｇを加えてミキシングし、これに食
塩水とかん水を加えて混練し、この混練原料を麺帯機に
通して帯状にしたのちこれを切出機にかけて麺線を形成
して生麺とする。したがって、本実施例のラ−メンは、
海藻独特の色彩、食感、風味を有し、かつ海藻の持つ成
分で栄養価を高めたラ−メンを得ることができる。EXAMPLES Examples of the present invention will be described below. First, an example of the ramen according to claim 1 will be described. First, dried wakame and kajime are crushed by a crusher to produce wakame powder and kajime powder having a particle size of 150 to 240 µ, and 50 g of kameme powder is mixed with 400 g of wakame powder to produce a mixed seaweed powder. Next, 400 g of the seaweed powder was added to 10 kg of wheat flour and mixed, and then salt water and brine were added and kneaded, and the kneading raw material was passed through a noodle banding machine to form a band, which was then subjected to a cutting machine to make noodle strings. To form raw noodles. Therefore, the ramen of this embodiment is
It is possible to obtain ramen having a unique color, texture and flavor of seaweed and having a higher nutritional value due to the components of seaweed.
【０００７】次に、請求項２記載のラーメンの実施例に
ついて説明する。まず、小麦粉１０ｋｇにワカメ粉末５
０ｇを加えてミキシングし、これに食塩水とかん水を加
えて混練し、この混練原料を麺帯機に通して帯状にした
のちこれを切出機にかけて麺線を形成して生麺とする。
したがって、本実施例のラ−メンは、海藻独特の色彩、
食感、風味を有し、かつ海藻の持つ成分で栄養価を高め
たラ−メンを得ることができる。Next, an embodiment of the ramen according to claim 2 will be described. First, 10 kg of flour and 5 wakame powder
0 g is added and mixed, salt water and brine are added and kneaded, and the kneading raw material is passed through a noodle banding machine to form a band, which is then subjected to a cutting machine to form noodle strings to prepare raw noodles.
Therefore, the ramen of this example has a color unique to seaweed,
It is possible to obtain ramen which has a texture and a flavor and which has a higher nutritional value due to the components of seaweed.
【０００８】次に、請求項３記載のラ−メンの実施例に
ついて説明する。まず、小麦粉１０ｋｇにイカのすり身
３ｋｇを加えて混合し、これに食塩水とかん水とを加え
て混練し、この混練原料を麺帯機に通して帯状にしたの
ちこれを切出機にかけて麺線を形成して生麺とする。し
たがって、本実施例のラ−メンは、イカの味と風味がす
る美味で栄養価に富んだラ−メンを得ることができる。
前記イカのすり身に換えて粒径１５０〜３００μのイカ
粉末をすり身と同量加えてもよい。Next, an embodiment of the ramen according to claim 3 will be described. First, 10 kg of flour and 3 kg of squid surimi were added and mixed, and then salt water and brine were added and kneaded. The kneading raw material was passed through a noodle banding machine to form a band, which was then subjected to a cutting machine to make noodle strings. To form raw noodles. Therefore, the ramen of this example can be obtained as a ramen that is delicious and nutritious with the taste and flavor of squid.
In place of the squid surimi, squid powder having a particle size of 150 to 300 μ may be added in the same amount as the surimi.
【０００９】次に、請求項４記載のラ−メンの実施例に
ついて説明する。まず、小麦粉１０ｋｇにエビのすり身
３ｋｇを加えて混合し、これに食塩水とかん水とを加え
て混練し、この混練原料を麺帯機に通して帯状にしたの
ちこれを切出機にかけて麺線を形成して生麺とする。し
たがって、本実施例のラ−メンは、エビの味と風味がす
る美味で栄養価に富んだラ−メンを得ることができる。
前記エビのすり身に換えて粒径１５０〜３００μのエビ
粉末をすり身と同量加えてもよい。Next, an embodiment of the ramen according to claim 4 will be described. First, 3 kg of shrimp surimi was added to 10 kg of wheat flour and mixed, and then salt water and brine were added and kneaded. The kneading raw material was passed through a noodle banding machine to form a band, which was then subjected to a cutting machine to make noodle strings. To form raw noodles. Therefore, the ramen of this example can be obtained as a ramen that is delicious and nutritious with the taste and flavor of shrimp.
Shrimp powder having a particle size of 150 to 300 μ may be added in the same amount as the surimi instead of the shrimp surimi.
【００１０】以上本発明の実施例を説明してきたが、本
発明の具体的な構成はこの実施例に限定されるものでは
なく、発明の要旨を逸脱しない範囲の変更等があっても
本発明に含まれる。Although the embodiment of the present invention has been described above, the specific configuration of the present invention is not limited to this embodiment, and the present invention is applicable even if there are changes within the scope not departing from the gist of the invention. include.
【００１１】例えば、前記実施例では、ワカメ粉末４０
０ｇに対しカジメ粉末５０ｇを加えて混合海藻粉末を形
成しているが、これに限定されるものではなくワカメ粉
末１００に対してカジメ粉末５〜２５の割合で添加する
ことができる。For example, in the above-mentioned embodiment, wakame powder 40
50 g of Kajime powder is added to 0 g to form a mixed seaweed powder, but the present invention is not limited to this, and 5 to 25 Kajime powder can be added to 100 Wakame powder.
【００１２】又、実施例では、小麦粉に４％の混合海藻
粉末を加えたが、混合海藻粉末は１〜４％の範囲で加え
ることができる。Further, in the examples, 4% of mixed seaweed powder was added to wheat flour, but the mixed seaweed powder can be added in the range of 1 to 4%.
【００１３】又、実施例では、小麦粉にイカすり身又は
粉末を３０％加えたが、イカすり身又は粉末は５〜５０
％の範囲で加えることができる。Further, in the examples, 30% of squid surimi or powder was added to wheat flour, but squid surimi or powder was 5 to 50%.
It can be added in the range of%.
【００１４】又、実施例では、小麦粉にエビすり身又は
粉末を３０％加えたが、エビすり身又は粉末は３〜３０
％の範囲で加えることができる。In the examples, 30% shrimp surimi or powder was added to wheat flour, but the shrimp surimi or powder was 3 to 30%.
It can be added in the range of%.
【００１５】又、実施例では、生麺としたが、乾麺，蒸
麺，茹麺や即席麺とすることもできる。In the examples, raw noodles are used, but dry noodles, steamed noodles, boiled noodles and instant noodles can also be used.
【００１６】[0016]
【発明の効果】以上説明してきたように、請求項１記載
のラ−メンは、小麦粉に、粒径１５０〜２４０μのワカ
メ粉末とカジメ粉末を１００対５から１００対２５の割
合で混合した混合海藻粉末を、１〜４％配合させている
から、海藻独特の色彩、食感、風味を有し、かつ海藻の
持つ成分で栄養価を高めたラ−メンを得ることができ
る。又、請求項２記載のラ−メンは、小麦粉に、粒径１
５０〜２４０μのワカメ粉末を１〜４％配合させている
から海藻独特の色彩、食感、風味を有し、かつ海藻の持
つ成分で栄養価を高めたラ−メンを得ることができる。
又、請求項３記載のラ−メンは、小麦粉に、イカのすり
身又は粉末を５〜５０％配合させて製麺しているから、
美味でイカの味がするラ−メンを得ることができる。
又、請求項４記載のラ−メンは、小麦粉に、エビのすり
身又は粉末を３〜３０％配合させて製麺しているから、
美味でエビの味がするラ−メンを得ることができる。As described above, the ramen according to claim 1 is a mixture of wheat flour and wakame powder having a particle size of 150 to 240 μ in a ratio of 100: 5 to 100: 25. Since the seaweed powder is blended in an amount of 1 to 4%, it is possible to obtain ramen which has a unique color, texture, and flavor unique to seaweed, and whose nutritional value is increased by the components of seaweed. Further, the ramen according to claim 2 has a grain size of 1 in flour.
Since the seaweed powder of 50 to 240 μ is mixed in the amount of 1 to 4%, it is possible to obtain ramen having the unique color, texture and flavor of seaweed, and the nutritional value of which is enhanced by the components of seaweed.
Moreover, since the ramen according to claim 3 is made by mixing 5 to 50% of squid surimi or powder with wheat flour to make noodles,
Ramen with a delicious and squid taste can be obtained.
Further, the ramen according to claim 4 is made by mixing wheat flour with 3 to 30% of shrimp surimi or powder to make noodles.
You can get delicious and shrimp-flavored ramen.
Claims (4)
メ粉末とカジメ粉末とをワカメ粉末１００に対しカジメ
粉末５〜２５の割合で混合した混合海藻粉末を、１〜４
％配合させて常法により製麺したことを特徴とするラ−
メン。1. A mixed seaweed powder prepared by mixing wheat flour with wakame powder having a particle size of 150 to 240 μm and kajime powder at a ratio of 5 to 25 wakame powder to 1 to 4 of seaweed powder.
%, And a noodle characterized by being made by a conventional method
men.
メ粉末を、１〜４％配合させて常法により製麺したこと
を特徴とするラーメン。2. A ramen characterized in that wheat flour is mixed with 1 to 4% of wakame powder having a particle size of 150 to 240 μm and noodles are prepared by a conventional method.
〜３００μのイカの粉末を５〜５０％配合させて常法に
より製麺したことを特徴とするラ−メン。3. Wheat flour, squid surimi or grain size 150
Ramen characterized by containing 5 to 50% of squid powder of ~ 300μ and making noodles by a conventional method.
〜３００μのエビの粉末を３〜３０％配合させて常法に
より製麺したことを特徴とするラ−メン。4. Wheat flour, shrimp surimi or grain size 150
A ramen, characterized in that 3 to 30% of shrimp powder of 300 μm is mixed and noodles are prepared by a conventional method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4112095A JPH06284873A (en) | 1992-04-04 | 1992-04-04 | Chinese noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4112095A JPH06284873A (en) | 1992-04-04 | 1992-04-04 | Chinese noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH06284873A true JPH06284873A (en) | 1994-10-11 |
Family
ID=14578002
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4112095A Pending JPH06284873A (en) | 1992-04-04 | 1992-04-04 | Chinese noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06284873A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011120549A (en) * | 2009-12-14 | 2011-06-23 | Nisshin Flour Milling Inc | Method for producing chinese noodles containing dried fish powder formulated therewith |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4862955A (en) * | 1971-12-09 | 1973-09-01 | ||
| JPS53124642A (en) * | 1977-04-05 | 1978-10-31 | Tsutomu Kaneko | Production of noodle for shrimp containing makisoba |
| JPS5473143A (en) * | 1977-11-21 | 1979-06-12 | Shimizu Sadao | Improvement of noodles by adding algae |
| JPS54119045A (en) * | 1978-03-04 | 1979-09-14 | Yasushi Nakamura | Production of noodles |
| JPH01191653A (en) * | 1988-01-26 | 1989-08-01 | Norifumi Takahashi | Rice cake |
-
1992
- 1992-04-04 JP JP4112095A patent/JPH06284873A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4862955A (en) * | 1971-12-09 | 1973-09-01 | ||
| JPS53124642A (en) * | 1977-04-05 | 1978-10-31 | Tsutomu Kaneko | Production of noodle for shrimp containing makisoba |
| JPS5473143A (en) * | 1977-11-21 | 1979-06-12 | Shimizu Sadao | Improvement of noodles by adding algae |
| JPS54119045A (en) * | 1978-03-04 | 1979-09-14 | Yasushi Nakamura | Production of noodles |
| JPH01191653A (en) * | 1988-01-26 | 1989-08-01 | Norifumi Takahashi | Rice cake |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011120549A (en) * | 2009-12-14 | 2011-06-23 | Nisshin Flour Milling Inc | Method for producing chinese noodles containing dried fish powder formulated therewith |
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