JPH0714327B2 - Raw ramen - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial application] The present invention relates to a raw ramen containing wheat flour as a main component and eating desired soup stock as usual.

[Problems to be solved by conventional technology and invention]

In the production of raw ramen, brine containing carbonates such as sodium carbonate and potassium carbonate is usually used. Therefore, such a food additive may cause indigestion, intoxication, etc., or may impair health, even if it is within the allowable range. Further, even if a natural pigment such as turmeric is used for coloring the ramen, it is dissolved in an alcohol such as propylene glycol, so that it has a peculiar unpleasant odor when stored for a relatively long time. There is. Further, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, soybean phospholipid, polyglycerin and the like are used as emulsifiers, and the possibility of adverse health effects cannot be ruled out. In some cases, calcium carbonate or calcium hydroxide is added to give a hardening effect.

In short, conventional raw ramen can not be called pure natural food,
There may be a health problem depending on the intake of the additive or the person.

Therefore, it is an object of the present invention to provide a raw ramen composed of only natural ingredients that do not contain canned water, a chemically treated natural pigment, an emulsifier, etc. used in the production of ramen.

[Means and Actions for Solving Problems]

The present invention, in order to achieve this object, wheat flour, at least starch starch as a binder of ramen, antiseptic salt,
It was constituted by adding rice bran for coloring, coffee bean powder, soybeans, barley natural foods such as barley tea, vinegar and water for antiseptic and hardening. These adducts are produced by a conventional noodle making method by mixing water in an amount considering the intended action and the taste as ramen.

An advantageous embodiment of the ramen according to the invention is of the following composition:

Wheat flour ... 25 parts by weight Potato starch ... 4-10 parts by weight Salt ... 0.05-0.15 parts by weight Rice mica, etc .... 1.5-3 parts by weight Vinegar ... 0.08-0.18 parts by weight Water ... The wheat flour used in the invention is one commonly used in the production of ramen, especially strong flour. The amount used may vary depending on the relationship with other components, but it is generally the above ratio.

The starch starch plays a role of binding and hardening of the ramen, and should be decided according to the taste regarding the texture and the strain. A particularly preferred amount is in the above range.

The rice bran is roasted, soaked in 8 to 13 parts by weight of the above-mentioned water for coloring, and then the meal is removed. As a result, it acts as a yellow colorant for the ramen due to its original color, and the amount used differs depending on the desired color and taste, but the above composition ratio is particularly advantageous. As a coloring natural food, in place of rice bran or as a part thereof, coffee beans powder and soybeans are roasted and water or hot water is similarly colored, and then the lees are removed. Barley tea or the like may be used.

Sodium chloride plays a major role in preserving ramen and attracting taste, especially preservative, and the amount used depends on the shelf life desired due to taste preferences and seasons, and the amount of vinegar that also has an antiseptic effect. However, the above composition ratio is particularly advantageous, although it varies depending on the relationship.

Vinegar is also a component useful for preserving ramen, but it also has the effect of hardening the ramen. The amount used should be decided according to taste and season. Generally used in large amounts in summer and small amounts in winter. The preferred amount used is as described above. In addition, vinegar is an alkaline food and is also a preferable component as a health food. The vinegar may be commercially available.

The water used for producing the ramen of the present invention may be ordinary tap water, and the amount thereof is preferably the above ratio. The amount used varies depending on the season, and it is advantageous to use a large amount in winter.

By adding glutinous rice, the piecing action can be strengthened according to the amount, and the texture can be enhanced.

As a result, a pure natural food ramen having at least almost the same color, aroma, taste, texture, smoothness, and storability as the conventional ramen is realized.

Example of Invention

Production Example: Example 1 150 g of salt is dissolved in 10 kg of tap water, colored with 2 kg of rice bran to remove dregs, and 150 g of vinegar is added. 25 kg in this solution
Add the mixed powder of wheat flour (strong flour) and 4 kg of potato starch and knead with a mixer. The kneaded product taken out from the mixer is mechanically beaten (roller beat) by a conventional method to make noodles.

This noodle does not show any discoloration even after 48 hours at room temperature. The tensile strength and ball shape are similar to conventional ones. In addition, the flavor of rice bran was added and the taste was well received.

Example 2 Noodles are made in the same manner as in Example 1. However, in the case of this example, 200 g of rice bran powder is added to the mixed powder.

This noodle has the same taste and storability as in Example 1, but
Due to the characteristics of the non-glutinous rice, the binding effect and the firmness are enhanced.

Comparative Example A solution containing the following components is prepared: Water: 10 kg Salt: 150 g Soybean phospholipid: 400 g Brackish water (containing sodium carbonate and potassium carbonate): 25 kg of a solution consisting of 1.5 kg Add ramen flour to produce ramen.

Test: The noodles of Examples 1 and 2 and Comparative Example are subjected to a panel test by 50 people by using a juice comprising the following ingredients for taste and the like.

Dashi soup (from chicken and pork bones) 1kg, vinegar 20g, soy sauce 400g,
Chemical seasoning 10g, ginger 20g, salt 100g The results are shown in the following table (the numbers in the table are the number of people): [Effects of the Invention] As described above, according to the present invention, raw ramen can be realized as a health food that does not contain brine, chemically treated natural pigments and emulsifiers, and is composed of only natural harmless substances. . The shelf life, taste and color can be at least equivalent to those of ordinary ramen. The taste can be made equal to or higher than the conventional one by adjusting the ratio of each component according to the present invention and selecting a colored natural food for coloring.

Claims (2)

[Claims] 1. A raw ramen obtained by adding at least starch starch, salt, a natural food having a color tone for coloring, vinegar and water to wheat flour. 2. The raw ramen according to claim 1, further comprising glutinous rice in addition to the starch starch for connection.