JPS63226255A - Scalding of wheat vermicelli - Google Patents
Scalding of wheat vermicelliInfo
- Publication number
- JPS63226255A JPS63226255A JP62059564A JP5956487A JPS63226255A JP S63226255 A JPS63226255 A JP S63226255A JP 62059564 A JP62059564 A JP 62059564A JP 5956487 A JP5956487 A JP 5956487A JP S63226255 A JPS63226255 A JP S63226255A
- Authority
- JP
- Japan
- Prior art keywords
- aromatic
- scalding
- wheat vermicelli
- noodles
- wheat
- 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
- 235000021307 Triticum Nutrition 0.000 title abstract description 5
- 241000209140 Triticum Species 0.000 title abstract 4
- 125000003118 aryl group Chemical group 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 3
- 235000012149 noodles Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 abstract description 13
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000007866 Chamaemelum nobile Nutrition 0.000 abstract description 2
- 244000178870 Lavandula angustifolia Species 0.000 abstract description 2
- 235000010663 Lavandula angustifolia Nutrition 0.000 abstract description 2
- 244000042664 Matricaria chamomilla Species 0.000 abstract description 2
- 235000007232 Matricaria chamomilla Nutrition 0.000 abstract description 2
- 244000246386 Mentha pulegium Species 0.000 abstract description 2
- 235000016257 Mentha pulegium Nutrition 0.000 abstract description 2
- 235000004357 Mentha x piperita Nutrition 0.000 abstract description 2
- 244000178231 Rosmarinus officinalis Species 0.000 abstract description 2
- 235000001050 hortel pimenta Nutrition 0.000 abstract description 2
- 239000001102 lavandula vera Substances 0.000 abstract description 2
- 235000018219 lavender Nutrition 0.000 abstract description 2
- 230000001932 seasonal effect Effects 0.000 abstract description 2
- 239000000686 essence Substances 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000000832 Ayote Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 241000195649 Chlorella <Chlorellales> Species 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
従来、麺自体に植物性エツセンスを添加加工した輌はた
くさんあった。はと麦入り、クロレラ入り、人参入り、
はうれんそう入り、かぼち壱入り等沢山あった。ただこ
れらの最大の欠点は、なるほど色は添加された植物の色
を呈しているが、風味はまるで皆無であった。もちろん
栄養元素的にみても消滅しやすくなる。全くのコピー食
品であり、現代のグルメ感覚には逆行したうどん麺であ
ると一般からの苦情が多いのも納得できる。[Detailed Description of the Invention] Conventionally, there have been many noodles in which vegetable essences have been added to the noodles themselves. Contains pigeon wheat, chlorella, and mango,
There were many kinds, including one with green leaves and one with pumpkin. However, the biggest drawback of these was that although the color was the color of the added plants, there was no flavor at all. Of course, from a nutritional element standpoint, it becomes easier to disappear. It is understandable that there are many complaints from the general public that the udon noodles are a complete copy of the food and go against modern gourmet sensibilities.
そこで本発明はこの欠点をのぞいて、芳香風味、栄養元
素、舌ざわり感覚、季節感を充実させてｒうどん１を食
べていただけるようにした。Therefore, the present invention has overcome this drawback and made it possible to enjoy r-udon 1 by enriching the aromatic flavor, nutritional elements, texture, and seasonality.
つまり、うどんをゆがく際、直接、後述の芳香性植物と
うどん麺を一緒にゆがくのである。芳香性植物の性質に
よりゆがく時間を加減さえすれば、新鮮な風味、舌ざわ
り、季節感を自然のまま演出できるのである例えば、芳
香性の出やすいラベンダー、ペパーミント、カモミール
、ローズマリー系はうどん麺自体がゆであがる３分〜５
分前に投入すると香りは最高にすばらしく、芳香性の出
にくい芋類系は最初からうどんと一諸にゆがきはじめ、
−緒にゆがき終る。但しこれらは乾燥した芳香性植物を
使用した場合で、生の場合は麺自体がゆであがる１分前
に投入する。そして乾燥した芳香性植物を使用する場合
の重量にくらべ、生の芳香性植物を使用する場合は３倍
〜５倍の重量を必要とする。In other words, when boiling udon noodles, the aromatic plants described below and udon noodles are boiled together. By adjusting the boiling time depending on the nature of the aromatic plant, you can naturally create a fresh flavor, texture, and seasonal feel.For example, lavender, peppermint, chamomile, and rosemary, which tend to have aromatic properties, can be used with the udon noodles themselves. 3 minutes to 5 minutes to boil
If you add it a few minutes in advance, the aroma will be amazing, and the sweet potatoes, which don't have a lot of aromatic properties, will begin to boil together with the udon from the beginning.
- Finish the distortion together. However, these are cases where dried aromatic plants are used; if fresh, they should be added one minute before the noodles themselves are boiled. Compared to the weight when using dried aromatic plants, when using fresh aromatic plants, the weight is 3 to 5 times greater.
この芳香性植物とは薬草ハーブ、野菜、果物、和風薬草
ハーブの１あざみｊ 「よもぎ１類を含めた芳香性のあ
る植物全般のことである。These aromatic plants refer to all aromatic plants, including medicinal herbs, vegetables, fruits, and Japanese-style medicinal herbs.
この芳香性植物を網状ケースに充填して、前述の工程を
すれば、芳香性植物のエツセンスが網状ケースから出て
、麺に浸透する。当然、芳香性植物のｒ″ＣＩがらしｊ
は網状ケースからとりだし廃棄する。When this aromatic plant is filled into a mesh case and the above-mentioned process is performed, the essence of the aromatic plant comes out of the mesh case and permeates into the noodles. Naturally, r″CI of aromatic plants
are removed from the mesh case and discarded.
この網状ケースとは紅茶用のティーパック、木綿製袋、
金属製網状カゴ、合成樹脂製網状カゴ類を含む。This mesh case is used for tea bags, cotton bags, etc.
Including metal mesh baskets and synthetic resin mesh cages.
Claims (1)
んのゆがき方法。A method of boiling udon noodles in which udon noodles and aromatic plants are boiled together in boiling water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62059564A JPS63226255A (en) | 1987-03-13 | 1987-03-13 | Scalding of wheat vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62059564A JPS63226255A (en) | 1987-03-13 | 1987-03-13 | Scalding of wheat vermicelli |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63226255A true JPS63226255A (en) | 1988-09-20 |
Family
ID=13116860
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62059564A Pending JPS63226255A (en) | 1987-03-13 | 1987-03-13 | Scalding of wheat vermicelli |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63226255A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017504338A (en) * | 2014-01-27 | 2017-02-09 | ヒノ−マン・リミテッド | Combination of components including plants and plant materials for preparing edible products |
-
1987
- 1987-03-13 JP JP62059564A patent/JPS63226255A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017504338A (en) * | 2014-01-27 | 2017-02-09 | ヒノ−マン・リミテッド | Combination of components including plants and plant materials for preparing edible products |
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