JPH0678701A - Unboiled chinese noodle - Google Patents
Unboiled chinese noodleInfo
- Publication number
- JPH0678701A JPH0678701A JP4264307A JP26430792A JPH0678701A JP H0678701 A JPH0678701 A JP H0678701A JP 4264307 A JP4264307 A JP 4264307A JP 26430792 A JP26430792 A JP 26430792A JP H0678701 A JPH0678701 A JP H0678701A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- parts
- pts
- unboiled
- chinese noodle
- 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.)
- Granted
Links
Landscapes
- Noodles (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、かんすいを用いていな
い生ラーメンに関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to raw ramen which does not use Kansai.
【０００２】[0002]
【従来の技術】従来、ラーメンにおいては、かんすい
（炭酸カリウムと炭酸ナトリウムとを適度に混ぜ合わせ
たもの）が用いられており、独特の風味と食感（所謂ラ
ーメンのこし）を形成している。そして、このラーメン
の独特の風味と食感は広く好まれているものである。2. Description of the Related Art Conventionally, kansui (a mixture of potassium carbonate and sodium carbonate mixed appropriately) has been used in ramen, and has a unique flavor and texture (so-called ramen strain). And the unique flavor and texture of this ramen are widely popular.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、かんす
いはアルカリ性でＰＨ値が１０〜１１程あり、このかん
すいを長く食していると、肝臓に蓄積されて遺伝子に悪
影響を及ぼすとされ、厚生省や消費者団体からかんすい
は使用しないでほしいという要請が強くあって問題とな
っている。However, Kansui is alkaline and has a PH value of about 10 to 11, and if it is eaten for a long time, it is said that it accumulates in the liver and adversely affects genes. There is a strong demand from the group not to use Kansui, which is a problem.
【０００４】本発明は、上記事情に鑑みてなされたもの
であり、かんすいを用いないでも美味であると共に所謂
こしのある等の食感に優れ、かつ健康食品としても優れ
た生ラーメンを提供することを目的とするものである。The present invention has been made in view of the above circumstances, and provides raw ramen which is delicious without the use of kansui and has an excellent texture such as a so-called strain and is also excellent as a health food. That is the purpose.
【０００５】[0005]
【課題を解決するための手段】上記目的を達成するた
め、本発明は、小麦粉１００重量部と、牛乳３〜２０重
量部と、生玉子３〜２０重量部と、昆布エキス３〜２０
重量部と、アルコール１〜５重量部と、重曹０．３〜３
重量部とを混練して成ることを特徴としている。To achieve the above object, the present invention provides 100 parts by weight of flour, 3 to 20 parts by weight of milk, 3 to 20 parts by weight of raw egg, and 3 to 20 of kelp extract.
Parts by weight, alcohol 1-5 parts by weight, baking soda 0.3-3
It is characterized by being kneaded with parts by weight.
【０００６】[0006]
【作用】上記構成とすることにより、牛乳はアルカリ性
でかんすいの役目を果し、味も良くなる。また、生玉子
はこしを良くすると共に歯ざわりも良くする。また、昆
布エキスはアルカリ性でかんすいの代りを果たすと共
に、こしを良くし、歯ざわりも良くする。そして、アル
コールは防腐剤の役目を果し、さらに、重曹もかんすい
の代用となり、こしを良くする。そして、全体として美
味で食感の良い生ラーメンとすることができる。With the above-mentioned constitution, milk is alkaline, plays a role of citrus, and has a good taste. In addition, raw egg improves the texture and the texture. In addition, the kelp extract is alkaline and acts as a substitute for kansui, and also improves the strain and the texture of the teeth. Alcohol acts as an antiseptic, and baking soda substitutes for kansui to improve the strain. And, it is possible to make raw ramen that is delicious and has a good texture as a whole.
【０００７】[0007]
【実施例】以下、本発明の実施例について述べる。先
ず、小麦粉１００重量部と牛乳１２重量部と生玉子１２
重量部と昆布エキス（昆布を絞って得られる液汁）１２
重量部とをミキサーに入れて撹拌する。この他で、アル
コール３重量部と重曹０．５重量部も入れる。尚、ここ
で、牛乳は１２重量部に限定されるものではなく、３〜
２０重量部ならば良い。３重量部以下だとこしは良くな
らず、風味も良くならない。また、２０重量部以上だと
風味が悪くなる上にコスト的に割が合わなくなる。ま
た、生玉子も１２重量部に限定されるものではなく、３
〜２０重量部ならば良い。３重量部以下だとこしは良く
ならないし、歯ざわりも良くならない。また、２０重量
部以上だと風味が悪くなる上にコスト的に割が合わなく
なる。また、昆布エキスも１２重量部に限定されるもの
ではなく、３〜２０重量部ならば良い。３重量部以下だ
とかんすいの代りとならないし、２０重量部以上だと風
味が悪くなる。さらに、アルコールも３重量部に限定さ
れるものではなく、１〜５重量部ならば良い。１重量部
以下だと防腐効果が弱くなり、５重量部以上だと風味が
悪くなる。また、重曹も０．５重量部に限定されるもの
ではなく、０．３〜３重量部ならば良い。０．３重量部
以下だとかんすいの代用とならないし、３重量部以上だ
と風味が悪くなる。EXAMPLES Examples of the present invention will be described below. First, flour 100 parts by weight, milk 12 parts by weight, and raw egg 12
Parts by weight and kelp extract (sap obtained by squeezing kelp) 12
And parts by weight in a mixer and stirred. Besides this, 3 parts by weight of alcohol and 0.5 parts by weight of baking soda are also added. Here, the milk is not limited to 12 parts by weight, and is 3 to
20 parts by weight is sufficient. If it is less than 3 parts by weight, the strain will not be improved and the flavor will not be improved. On the other hand, if the amount is 20 parts by weight or more, the flavor becomes poor and the cost becomes unprofitable. Also, the raw egg is not limited to 12 parts by weight, and 3
It may be up to 20 parts by weight. If it is less than 3 parts by weight, the strain will not be improved and the texture will not be improved. On the other hand, if the amount is 20 parts by weight or more, the flavor becomes poor and the cost becomes unprofitable. Also, the kelp extract is not limited to 12 parts by weight, but may be 3 to 20 parts by weight. If it is less than 3 parts by weight, it will not be a substitute for Kansui, and if it is more than 20 parts by weight, the flavor will be poor. Further, alcohol is not limited to 3 parts by weight, and may be 1 to 5 parts by weight. If it is 1 part by weight or less, the antiseptic effect is weakened, and if it is 5 parts by weight or more, the flavor is deteriorated. Also, baking soda is not limited to 0.5 parts by weight, but may be 0.3 to 3 parts by weight. If it is less than 0.3 parts by weight, it will not be a substitute for Kansui, and if it is more than 3 parts by weight, the flavor will be poor.
【０００８】そして、さらに、これら以外にこしを良く
するため小麦蛋白３重量部を入れる。この小麦蛋白も３
重量部に限定されるものではなく、１〜１０重量部なら
ば良い。１重量部以下だとこしは良くならないし、１０
重量部以上だと風味が悪くなる。また、食塩も３〜５重
量部入れる。３重量部以下だとこしは良くならないし、
５重量部以上だと固くなる。In addition to the above, 3 parts by weight of wheat protein is added to improve the strain. This wheat protein is also 3
The amount is not limited to 1 part by weight and may be 1 to 10 parts by weight. Less than 1 part by weight does not improve strain
If the amount is more than the weight part, the flavor becomes poor. Also, add 3 to 5 parts by weight of salt. If it is less than 3 parts by weight, the strain will not improve,
If it is more than 5 parts by weight, it becomes hard.
【０００９】ミキサーに入れた後は、１５〜２０分撹拌
したのち、練ったものを復合機で巻き取る。次に、熟成
を行い寝かせる。この時に水分が浸透してこしがでる。
次に、３段階乃至５段階程に渡って徐々に薄くする作業
を行う。そして、きり出しを行いめん製品とする。次
に、包装機にかけて包装し、別途に製造してあるスープ
を添付して最後に仕上げの包装を行う。After the mixture is put in the mixer, it is stirred for 15 to 20 minutes, and then the kneaded product is wound up by a decoupling machine. Next, age and let it lie. At this time, water permeates and strains.
Next, the work of gradually thinning is performed in three to five steps. Then, it is cut out and made into a noodle product. Next, the product is packaged in a packaging machine, a separately manufactured soup is attached, and finally, final packaging is performed.
【００１０】添付調味料としてのスープは、例えば、正
油，肉エキス，油脂，精製塩，蛋白加水分解物，果糖ぶ
どう糖液糖，砂糖，カラメル色素，果実酢，香辛料，野
菜等を混ぜ合わせたもので、化学調味料を使わずに自然
の味が出せるものから製造されている。The soup serving as an attached seasoning is prepared by mixing, for example, pure oil, meat extract, fats and oils, refined salt, protein hydrolyzate, fructose-fructose syrup, sugar, caramel pigment, fruit vinegar, spices and vegetables. Manufactured from natural flavors without the use of chemical seasonings.
【００１１】そして、食する方法としては、先ず、鍋に
水をたっぷり入れ沸騰させる。次に、本発明に係るめん
を入れ火を強くして２〜３分間茹でる。一方、器に湯を
入れ温める。次いで、空にした器にスープを入れ熱湯を
３００ｃｃ（２食入用）入れる。そして、そのスープ
に、前記した茹でためんの水を切ったものを入れる。後
は、お好みの具を入れれば出来上りである。As a method of eating, first, pour plenty of water into a pan and bring to a boil. Next, the noodles according to the present invention are put and the heat is strengthened to boil for 2-3 minutes. On the other hand, add hot water to the bowl to warm it. Next, add soup to an emptied container and add 300 cc of hot water (for two meals). Then, add the drained boiled noodles to the soup. After that, add your favorite ingredients and you're done.
【００１２】このような実施例における生ラーメンにお
いては、かんすいを用いてなくても美味であると共にこ
しがあって歯ざわりがよく、しかも健康食品として優れ
たものであり、さらには、水を一滴も使ってないので高
級感もあるものである。[0012] In the raw ramen according to such an embodiment, it is delicious without using kansui, has a good taste and a good texture, and is excellent as a health food. Furthermore, even a drop of water is used. There is also a feeling of luxury because it is not available.
【００１３】[0013]
【発明の効果】以上述べた如く、本発明によれば、かん
すいを用いないでも美味であると共に所謂こしのある等
の食感に優れ、且つ健康食品としても優れたものとする
ことができる。Industrial Applicability As described above, according to the present invention, it is possible to obtain a delicious food without using kansui and to have a so-called "strained" texture and an excellent health food.
Claims (1)
量部と、生玉子３〜２０重量部と、昆布エキス３〜２０
重量部と、アルコール１〜５重量部と、重曹０．３〜３
重量部とを混練して成ることを特徴とする生ラーメン。1. 100 parts by weight of wheat flour, 3 to 20 parts by weight of milk, 3 to 20 parts by weight of raw egg, and 3 to 20 of kelp extract.
Parts by weight, alcohol 1-5 parts by weight, baking soda 0.3-3
Raw ramen made by kneading with parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4264307A JPH07112411B2 (en) | 1992-09-07 | 1992-09-07 | Raw ramen |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4264307A JPH07112411B2 (en) | 1992-09-07 | 1992-09-07 | Raw ramen |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0678701A true JPH0678701A (en) | 1994-03-22 |
| JPH07112411B2 JPH07112411B2 (en) | 1995-12-06 |
Family
ID=17401365
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4264307A Expired - Fee Related JPH07112411B2 (en) | 1992-09-07 | 1992-09-07 | Raw ramen |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07112411B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100908996B1 (en) * | 2008-09-30 | 2009-07-22 | 김종두 | Ramyon including peanuts and milk and the manufacturing method thereof |
-
1992
- 1992-09-07 JP JP4264307A patent/JPH07112411B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH07112411B2 (en) | 1995-12-06 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |