JPS61166371A - Raw chinese noodle and preparation thereof - Google Patents

Abstract

PURPOSE:To obtain delicious raw Chinese noodle at a low cost, by adding a chicken extract to the raw material of noodle. CONSTITUTION:The scrap chicken left after the collection of chicken meat is boiled in a pressure-cooker, and the meat is separated from the bones. The meat is ground and strained to obtain chicken extract. The noodle pastry is added with about 10wt% chicken extract, and is formed in the form of noodles.

Description

[Detailed Description of the Invention] This invention is very delicious and l! ! The present invention relates to Chinese raw noodles and a method for producing the same, which does not require high production costs.

Traditionally, research into the deliciousness of Chinese ramen has focused mostly on soups and sauces.

But also about the deliciousness of Chinese raw noodles themselves.

It has been studied from various perspectives.

However, most of these studies focus on the flour used as a raw material, or the amount of water added. cheek,
Furthermore, there were only factors that easily and directly influenced the results, such as temperature and m degrees.

Therefore, the effects were of varying degrees.

However, the inventor was not satisfied with this kind of thing, and did intensive research to see if he could somehow make Chinese noodles that were significantly more delicious than the previous ones.
We succeeded in adding the flavor of meat to this product (there are problems with appearance, odor, image, etc., but of course, those problems were also solved), and we are proposing it here as well as solving a long-standing problem. This is what led to this.

In conclusion, the Chinese raw noodles according to this invention are as follows.

The noodle dough for Chinese noodles contains an appropriate amount of chicken meat that has been steamed, ground, and strained (this is called chicken extract).

The manufacturing method is to mix the above-mentioned chicken extract produced through the steps of steaming, grinding, and straining into the noodle dough before making the noodles.

On the other hand, regarding the content ratio of this chicken extract, there is not necessarily a fixed amount, and it may be added appropriately according to preference. However, it is also true that too much of it is too strong, and too little of it is ineffective, according to the inventors' tests.

It seems that a weight ratio of about 109 is a good guideline.

Furthermore, this content ratio also affects the temperature, etc.
When the temperature is high, it is better to increase the ratio somewhat.

By the way, in this case, if you do the steaming in a high-pressure cooker.

In addition to being more efficient, if you use scrap chicken after meat as a raw material for steaming, and then separate the meat and bones after steaming and use that meat (see diagram), the umami of the bones will be added and the taste will increase. In addition, the cost (raw material cost) is lower.

In this way l! When we examine fresh Chinese noodles from various angles, the first thing we notice is the taste, which is perfectly delicious.

It seems to blend well with the taste of the noodles.

It's easy to imagine that the reason is that it contains meat ingredients (.

In fact, the ingredients in 1001' (corresponding to about -balls) of the Chinese raw noodles according to the present invention are as follows.

Item 1 Content 11 (r) Moisture 1 30.60 Ash 11゜55 Fat 1 4.22 Protein 1 8.99 Carbohydrate 1 54.64 −10−−−−
−−−−−−−−−−−−−−・−−1−−−−Calorific value '293Kcal According to this, it is found that the content of protein and fat is higher than that of ordinary Chinese raw noodles. It can be inferred that this is the cause of the delicious taste. However, it is also true that not only this, but also the extract components of the meat itself have a subtle influence.

In addition, it is also true that when you eat noodles containing this chicken extract, you will feel a strong sense of so-called Il[.

Next, regarding the appearance, when this is mixed in, the 8 colors darken slightly (the chicken extract itself has a light cream color), but as will be explained later, this is not true of the ingredients that were used until now. By changing from strong flour to soft flour, we were able to create something that is no different from conventional flour.

Also, if the raw noodle balls mixed with this are still raw,
It has a somewhat unpleasant odor characteristic of meat, but when boiled,
It turned out that the odor disappeared.

There is no problem in this respect either.

In addition, as mentioned above, m becomes stronger.

On the other hand, the profitability of turning this into a business is also very good.

First of all, there is the cost aspect.

In other words, in the case of traditional Chinese raw noodles, noodles with sufficient firmness could not be made unless 3-strong flour was used.
As mentioned above, products mixed with this chicken extract tend to become a little hard.

Conventional strong flour becomes too hard, so WL strong flour is suitable. Therefore, cheap (about 16 to 7%) weak flour can be used as raw material, and costs can be reduced from this point of view as well.

Furthermore, if this chicken extract is mixed in at a weight ratio of 1 to 9, for example, about 109, it will act as a bulking agent, which means that a larger number of Il balls can be obtained. That's what I do.

In contrast, the cost of producing Xi meat extract is negligible. In particular, as mentioned above, if chicken scraps are used after being slaughtered (in a broiler after being slaughtered, 2 pieces of meat are still attached to 1 bone), most of these are conventionally disposed of as waste. Combined with this, the material cost is equal to zero, so it is no exaggeration to say that the cost is almost zero.

[Brief explanation of the drawing]

The drawing is a block diagram of Chinese raw noodle production according to the present invention. Patent Applicant Toshichi Endo Agent Patent Attorney Yoshi Itano Drawing O (1 content unchanged) Procedural amendment (method) % formula % 2゜Name of invention Chinese raw noodles and method for manufacturing the same 3, amendment Relationship with the case of the person who filed the patent application Address: 3-43 Higashinakajima-cho, Okayama City Name: Toshichi Endo The drawing is amended to the one attached to this written amendment.

Claims (5)

[Claims] (1) Chinese raw noodles containing chicken extract obtained by steaming chicken, crushing it, and straining it into the noodle dough. (2) A method for producing Chinese raw noodles by mixing chicken extract produced by steaming chicken, grinding, and straining the chicken into the noodle dough before making the noodles. (3) A method for producing Chinese raw noodles according to claim (2), which comprises mixing about 10% by weight of chicken extract. (4) Claim No.
The method for producing Chinese raw noodles according to item 2) or item (3). (5) Claims (2) to (4) employing slaughtered chicken scraps as the raw material for steaming, and including a meat harvesting process for separating meat and bones before the grinding process. Method for producing Chinese raw noodles as described in Section 1.