JPH0866158A - Iced rokubei - Google Patents
Iced rokubeiInfo
- Publication number
- JPH0866158A JPH0866158A JP6145264A JP14526494A JPH0866158A JP H0866158 A JPH0866158 A JP H0866158A JP 6145264 A JP6145264 A JP 6145264A JP 14526494 A JP14526494 A JP 14526494A JP H0866158 A JPH0866158 A JP H0866158A
- Authority
- JP
- Japan
- Prior art keywords
- rokubei
- noodles
- flour
- boiled
- boiled soup
- 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
Landscapes
- Noodles (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明は、さつま芋の粉と小麦
粉を六兵衛のゆで汁と塩水でこねて、麺状にして、六兵
衛のゆで汁でゆがきあげた冷麺である。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is a cold noodle prepared by kneading sweet potato flour and wheat flour with Rokube's boiled soup and salt water to make noodles, and boiled with Rokube's boiled soup.
【０００２】[0002]
【従来の技術】これまで、六兵衛を温かくして食べる物
はあったが、冷やして食べるものが無かった。これは、
冷やすと、こくこくと固く、また、麺が短かく冷麺にむ
かなかった。2. Description of the Related Art Up until now, there have been foods that Rokubei should be eaten warm, but there are no foods that should be chilled. this is,
When it was cooled, it was firm and firm, and the noodles were short and did not turn into cold noodles.
【０００３】[0003]
【発明が解決しようとする課題】冷やすと固くなり、冷
麺にむかなかったが、研究の結果、風味を損なう事な
く、冷麺を作ることが出来る様になった。[Problems to be Solved by the Invention] Although it hardened when cooled and was not suitable for cold noodles, as a result of research, it became possible to make cold noodles without impairing the flavor.
【０００４】[0004]
【課題を解決するための手段】その結果、さつま芋の粉
に小麦粉を加える。これでは、風味が落ちるので、六兵
衛のゆで汁と塩水でこねる。麺を、六兵衛のゆで汁でゆ
がく。[Means for Solving the Problems] As a result, wheat flour is added to the sweet potato flour. This will reduce the flavor, so knead it with Rokubei's boiled juice and salt water. Boil the noodles with Rokubei's boiled soup.
【０００５】[0005]
【作用】小麦粉を加えることで、麺を長く、また、こく
こくとした固さを克服した。六兵衛のゆで汁と塩水で、
こねる事で風味と甘みを増す事ができる。この時、ゆで
汁は熱い物をもちいると、粘りをあたえ、麺を長くつく
れる。麺を、六兵衛のゆで汁でゆがくと、風味の損失を
防ぐことができる。[Function] By adding wheat flour, noodles were lengthened and the firmness of the noodles was overcome. Rokube's boiled soup and salt water,
Kneading can increase the flavor and sweetness. At this time, if you use hot boiled juice, you can give it tenacity and make noodles for a long time. Boil the noodles with Rokubei's boiled soup to prevent loss of flavor.
【０００６】[0006]
材料と作り方について さつま芋の粉７００ｇに強力粉３００ｇをまぜ、熱いゆ
で汁４００ｃｃ〜４５０ｃｃと塩水３０ｃｃでこねる。
これを、プレスした後ロールして延ばしてきる。この時
麺の太さは１．７×３（ｍｍ）長さは２００（ｍｍ）ぐ
らいとする。又は、２（ｍｍ）の穴から押し出して作
る。これを、六兵衛のゆで汁で１０分ゆがいて、水で冷
やして、だし汁をかけて食べる。これは、乾燥麺・冷凍
麺もでき、この時は、１３〜１５分ゆがく。生麺は、高
湿度冷蔵庫で保存することができる。About materials and preparation Mix 700g of sweet potato flour with 300g of strong flour and knead with 400cc to 450cc of hot boiling water and 30cc of salt water.
This is pressed and then rolled and stretched. At this time, the noodles have a thickness of 1.7 × 3 (mm) and a length of about 200 (mm). Alternatively, it is made by extruding from a 2 (mm) hole. Boil this with Rokubei's boiled soup for 10 minutes, chill with water and sprinkle with dashi soup. This can be dried noodles / frozen noodles, which will be distorted for 13 to 15 minutes. Raw noodles can be stored in a high humidity refrigerator.
【０００７】[0007]
【効果】これで、そば・うどんのように、冷麺で食べる
事ができこれは、ほんのりとした甘みとつるつるとした
風味を、楽しめる。生麺でも保存でき、冷凍又は乾燥さ
せると長期保存ができる。[Effect] With this, you can eat cold noodles like buckwheat noodles and udon noodles, and you can enjoy its mild sweetness and smooth flavor. Raw noodles can also be stored and can be stored for a long time if frozen or dried.
─────────────────────────────────────────────────────
─────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成７年４月１０日[Submission date] April 10, 1995
【手続補正２】[Procedure Amendment 2]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】発明の名称[Name of item to be amended] Title of invention
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【発明の名称】 冷やし六兵衛[Title of Invention] Chilled Robei
Claims (2)
衛のゆで汁（熱いもの）と、塩水でこねて作った麺。1. A noodle made by kneading sweet potato potato flour and wheat flour (strong flour) with Rokube's boiled soup (hot one) and salt water.
で汁を用いる。2. When boiling chilled Rokubei, use Boiled soup from Rokubei.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6145264A JPH0866158A (en) | 1994-05-23 | 1994-05-23 | Iced rokubei |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6145264A JPH0866158A (en) | 1994-05-23 | 1994-05-23 | Iced rokubei |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0866158A true JPH0866158A (en) | 1996-03-12 |
Family
ID=15381116
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6145264A Pending JPH0866158A (en) | 1994-05-23 | 1994-05-23 | Iced rokubei |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0866158A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55104869A (en) * | 1979-02-07 | 1980-08-11 | Seiichi Uozumi | Preparation of sweet potato vermicelli |
| JPS58209943A (en) * | 1982-05-29 | 1983-12-07 | Isao Sugimoto | Preparation of cold noodles |
-
1994
- 1994-05-23 JP JP6145264A patent/JPH0866158A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55104869A (en) * | 1979-02-07 | 1980-08-11 | Seiichi Uozumi | Preparation of sweet potato vermicelli |
| JPS58209943A (en) * | 1982-05-29 | 1983-12-07 | Isao Sugimoto | Preparation of cold noodles |
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