JPS61257154A - Preparation of 'miso' (bean paste) for chinese noodle - Google Patents
Preparation of 'miso' (bean paste) for chinese noodleInfo
- Publication number
- JPS61257154A JPS61257154A JP60099055A JP9905585A JPS61257154A JP S61257154 A JPS61257154 A JP S61257154A JP 60099055 A JP60099055 A JP 60099055A JP 9905585 A JP9905585 A JP 9905585A JP S61257154 A JPS61257154 A JP S61257154A
- Authority
- JP
- Japan
- Prior art keywords
- miso
- juice
- onions
- asparagus
- spinach
- 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
【発明の詳細な説明】
（産業上の利用分野〕
本発明はラーメン用の味噌の製造方法に関し、甘みと澹
くを出し、口当りが良いばかりか栄養価が高いラーメン
用の味噌に関するものである。[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for producing miso for ramen, and relates to a miso for ramen that has sweetness and flavor, is not only palatable, but also has high nutritional value. .
従来、ラーメン用味噌の製造方法としては生生委、玉葱
９人参適害ｍをジューサーにかけ、このジュースを赤味
噌等の味噌と混練し、その混練物を低温下で数ケ月程冷
！させるものである。しかし乍ら、この方法にあっては
甘み、′ａく２口当りを含む食感が満足なものではない
ばかりか、栄養価の面でもさほど高いものではななかっ
た。Traditionally, the method for producing miso for ramen is to put onions, 9 carrots, and other ingredients in a juicer, knead this juice with miso such as red miso, and then cool the kneaded product at a low temperature for several months. It is something that makes you However, with this method, not only the sweetness and texture including the two-bite texture were not satisfactory, but also the nutritional value was not very high.
本発明が解決しようとする問題点は、甘み。 The problem that the present invention aims to solve is sweetness.
濃り９口当りを良くして食感を向上させると共に、栄養
価が高いラーメン用味噌を供することにある。To provide miso for ramen noodles which has a good taste and improves texture and has high nutritional value.
上記問題点を解決する為に講じた技術的手段は、林檎、
生生茨、玉葱９人参、かぼちゃ、アスパラガス、ホウレ
ン草、コーン、ラード、粉末調味料、化学調味料、ラー
油、アーモンド。The technical measures taken to solve the above problems are apple,
Raw brambles, onions, 9 carrots, pumpkin, asparagus, spinach, corn, lard, powdered seasonings, chemical seasonings, chili oil, and almonds.
ビー少ツツ、ニンニク、すりごま夫々一部岱を混合して
ジューサーにかけ、このジュースを味噌と混練する工程
と、この混練物を低温下で数ケ月冷蔵する工程を逐次実
施することを特徴とすることである。It is characterized by sequentially carrying out the steps of mixing a portion each of beetroot, garlic, and ground sesame seeds and running it through a juicer, kneading this juice with miso, and refrigerating this kneaded product at a low temperature for several months. That's true.
以下、本発明の実施の一例を説明する。 An example of implementing the present invention will be described below.
本発明ラーメン用味噌の製造方“法に使用される原材料
の配合間は次の通りである。The mixing ratio of the raw materials used in the method for producing miso for ramen noodles of the present invention is as follows.
林檎２０Ｋｙ、生生姜１１０１（、玉葱５ Ｋｇ 、人
参５ Ｋｇ。20K of apples, 110K of fresh ginger (5Kg of onions, 5Kg of carrots).
かぼちや（ペースト状） ５ ＫＦｉ”、アスパラガス
（ペースト状＞５Ｋｙ、ホウレン草（裏ごし）５Ｋｙ、
コーン（ペースト状＞５Ｋｇ、ラード６．６Ｋｇ。Kabochiya (paste) 5KFi", asparagus (paste >5Ky, spinach (strained) 5Ky,
Corn (paste >5Kg, lard 6.6Kg.
粉末調味料４．２Ｋｇ、化学調味料４．２Ｋｙ、ラー油
３ Ｋｌ 、アーモンド（粉末＞６Ｋｇ、ピーナッツ（
粉末）Ｕｇ、ニンニク（生おろし＞２４Ｋｇ、すりごま
６ Ｋｙ。Powder seasoning 4.2Kg, chemical seasoning 4.2Ky, chili oil 3Kl, almond (powder>6Kg, peanut (
Powder) Ug, garlic (raw grated>24Kg, ground sesame 6Ky.
これ等添加物の配合量は味噌６０ Ｋｇに対する相対的
な配合量である。The amounts of these additives are relative to 60 kg of miso.
次に各工程を順を追って説明する。Next, each process will be explained in order.
（１）混練物製造工程
林檎２０に！Ｊ、生生委１０／（ｇ、玉葱５ Ｋｇ、人
参５ Ｋｔ 。(1) Kneaded product manufacturing process 20 apples! J, 10/(g, onion 5 Kg, carrot 5 Kt.
かぼちや（ペースト状’）５Ｋｇ、アスパラガス（ペー
スト状＞５Ｋｇ、ホウレン草（裏ごし）５幻、コーン（
ペースト状＞５Ｋｇ、ラード６．６Ｋｇ。Kabochiya (paste) 5 kg, asparagus (paste >5 kg), spinach (strained) 5 gen, corn (
Paste >5Kg, lard 6.6Kg.
粉末調味料４．２Ｋｇ、化学調味料４．２Ｋｇ、ラー油
３ Ｋｇ 、アーモンド（１５）末）ＩＬピーナッツ（
粉末）６ｋｇ、ニンニク（生おろし）２４に９．すりご
ま６ Ｋｇを混合すると共に、ジューサーにかけてジュ
ースを製造し、このジュースと味噌６０Ｋｙとを練機や
手練りで混練して混練物を得る。Powder seasoning 4.2Kg, chemical seasoning 4.2Kg, chili oil 3Kg, almond (15) powder) IL peanut (
powder) 6 kg, garlic (raw grated) 24 to 9. 6 kg of ground sesame seeds are mixed and juice is produced using a juicer, and this juice and 60 Ky of miso are kneaded using a kneading machine or hand kneading to obtain a kneaded product.
ちなみに、林檎２０に９を添加する理由は甘みと濃くを
出し且つ口当りを良くする為であり、かぼちゃ５Ｋｇ、
アスパラガス５ Ｋｙ 、ホ１クレン草５Ｋｇ 、コー
ン５ Ｋｇを添加する理由は栄養価を高める為である。By the way, the reason why 9 is added to 20 apples is to bring out the sweetness and richness and improve the texture.
The reason for adding 5 Kg of asparagus, 5 Kg of spinach grass, and 5 Kg of corn is to increase the nutritional value.
そして、アーモンド６ Ｋｆｉ 、ピーナッツ６ Ｋｌ
を添加するのは味を円やかにする為、ニンニク２４７（
ｇ、すりごま６Ｋｇを添加するのは中華風味をだす為で
ある。And almond 6 Kfi, peanut 6 Kl
Garlic 247 (
The purpose of adding 6 kg of ground sesame seeds is to bring out the Chinese flavor.
〈２）冷却工程
練機ヤ手練りで混練した混練物を５℃程度の低温を保持
した冷蔵庫で約４ケ月程度寝かせて冷却保存させる。(2) Cooling process The kneaded material is kneaded using a kneading machine or by hand and stored in a refrigerator kept at a low temperature of about 5° C. for about 4 months.
尚、使用する際には冷却工程を経た上記本発明によって
製造された味噌２０ Ｋｇに対して味淋を１．８ノ混入
して１時間程とろ火で煮て、ガラスープと混ぜてラーメ
ン用のスープとして供する。In addition, when using, 20 kg of the miso produced according to the present invention that has gone through the cooling process is mixed with 1.8 g of miso, simmered over a low heat for about 1 hour, and mixed with gara soup to make a soup for ramen. Serve as.
本発明は以上のように混練物の製造工程で生生委、玉葱
１人参の他に林檎及びアーモンド。As described above, the present invention uses raw materials such as onions, carrots, apples, and almonds in the manufacturing process of the kneaded product.
ピーナッツを添加したので林檎の働きで甘みと濃くを出
し、アーモンド、ピーナッツの働きで味に円やかさを出
して口当りの良い食感に優れたラーメン用味噌を製造で
きた。更に、かばらヤ、アスパラガス、ホウレン草、コ
ーンをも添加したので栄ＭＩｉｌｊが著しく高められ発
育期の小児、幼児などに野菜の栄養分を自動的に補給で
き、栄養のかたより防止に寄与できる。By adding peanuts, we were able to produce miso for ramen that has an excellent texture that is pleasant to the mouth, with the apples providing sweetness and richness, and the almonds and peanuts providing a rounded taste. Furthermore, since Kabaraya, asparagus, spinach, and corn are added, the nutritional value of MIilj is significantly increased, and vegetable nutrients can be automatically supplied to growing children and infants, thereby contributing to the prevention of nutritional imbalance.
ゆえに、所期の目的を達成できた。Therefore, the intended purpose was achieved.
Claims (1)
ホウレン草、コーン、ラード、粉末調味料、化学調味料
、ラー油、アーモンド、ピーナッツ、ニンニク、すりご
ま夫々一部量を混合してジューサーにかけ、このジュー
スを味噌と混練する工程と、この混練物を低温下で数ヶ
月冷蔵する工程を逐次実施することを特徴とするラーメ
ン用味噌の製造方法。Apple, ginger, onion, carrot, pumpkin, asparagus,
A process of mixing spinach, corn, lard, powdered seasonings, chemical seasonings, chili oil, almonds, peanuts, garlic, ground sesame seeds in a juicer, kneading this juice with miso, and keeping this kneaded product at a low temperature. A method for producing miso for ramen noodles, which is characterized by sequentially carrying out a step of refrigerating it for several months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60099055A JPS61257154A (en) | 1985-05-09 | 1985-05-09 | Preparation of 'miso' (bean paste) for chinese noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60099055A JPS61257154A (en) | 1985-05-09 | 1985-05-09 | Preparation of 'miso' (bean paste) for chinese noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61257154A true JPS61257154A (en) | 1986-11-14 |
| JPS6345784B2 JPS6345784B2 (en) | 1988-09-12 |
Family
ID=14236959
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60099055A Granted JPS61257154A (en) | 1985-05-09 | 1985-05-09 | Preparation of 'miso' (bean paste) for chinese noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61257154A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6235185B1 (en) * | 2017-05-24 | 2017-11-22 | 清 古谷 | Miso soup composition for pickling meat and method for producing the same |
-
1985
- 1985-05-09 JP JP60099055A patent/JPS61257154A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6235185B1 (en) * | 2017-05-24 | 2017-11-22 | 清 古谷 | Miso soup composition for pickling meat and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6345784B2 (en) | 1988-09-12 |
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