JPS59106264A - Improved noodles - Google Patents
Improved noodlesInfo
- Publication number
- JPS59106264A JPS59106264A JP57216059A JP21605982A JPS59106264A JP S59106264 A JPS59106264 A JP S59106264A JP 57216059 A JP57216059 A JP 57216059A JP 21605982 A JP21605982 A JP 21605982A JP S59106264 A JPS59106264 A JP S59106264A
- Authority
- JP
- Japan
- Prior art keywords
- soybean flour
- noodles
- soba
- kinako
- flour
- 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
【発明の詳細な説明】
この発明は、そば、うどん、スパゲティ、マカロニ、中
かそば又はこれらの即席食品の栄養数ぜんに関するもの
である。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the nutritional value of soba, udon, spaghetti, macaroni, Chinese buckwheat noodles, or instant foods thereof.
又これらのめん類には不足がちのタンパク質を、はたけ
の肉と云われる大豆の粉であるところの、きな粉と混合
してタンパク質をおぎなう、改良されためん類を作るこ
とを目的としている。In addition, the aim is to create improved noodles that contain protein, which is often lacking in these types of noodles, by mixing it with soybean flour, which is made from soybean flour known as hatake meat.
この発明を実施例にもとづいて説明すれば次の通りであ
る。The present invention will be explained based on examples as follows.
実施例1
この実施例には、そげきなこについて説明すれば次の通
りである。Example 1 In this example, soge kinako will be explained as follows.
そばこを作るには製粉機で荒びきし、ふるいで外皮の大
部分を除去してから製粉すると白色の製品が得られる。To make buckwheat noodles, the buckwheat flour is roughly ground in a flour mill, most of the outer skin is removed using a sieve, and then milled to produce a white product.
荒い、ふるいで分けると相当量の外皮が混入し粉は黒く
なるが、風味は、かえって良い。When separated through a rough sieve, a considerable amount of the outer skin gets mixed in and the powder turns black, but the flavor is actually better.
このそばこに、つなぎに小麦粉を使いこれに、きなこと
水を加えて、こねるだけでは線状に、なりに<<、さら
に湯に入れて、ゆでると、きれぎれになって、しまうこ
とが多い。If you just knead the soba noodles using flour as a binder, then add soybean flour and water, it will turn into linear shapes. many.
そのため種々の打ち方が、くふうされ、秘伝として伝え
てきた店もある。For this reason, various ways of hitting the ball have been developed and some shops have passed them down as secrets.
そばの打ち方にも手打ちと機械打ちがあるが、最近は機
械打ちの、ものが多くなっている。There are two ways to make soba: hand-made and machine-made, but recently there has been an increase in the number of soba noodles being made by machine.
手打ち、そばきなこを作るには、そばこに小麦粉さらに
、きなこを混ぜ合わせ、水を少しずつ加えて十分に、こ
ね、耳たぶより、いくぶん、かために作る。To make handmade soba kinako, mix the soba noodles with flour and soybean flour, add water little by little, and knead until it is a little firmer than the earlobe.
これを、めん棒で薄く平均にのばし、小口から細く切る
。Roll this out thinly and evenly with a rolling pin and cut it into small pieces.
これをゆで本には沸き覚った熱湯に、はぐしながら入れ
て、3〜4分間、煮沸し、すくい上げて水に、さらして
から、ざるに、あげて水を切る。Add this to the boiling water and boil for 3 to 4 minutes, then scoop it up and soak it in water, then drain it in a colander.
このそばきなこに、つけ汁をつけて食べるのが「もりそ
ばきなこ」、だし汁を、かけたのが「かけそばきなこ」
である。"Mori Soba Kinako" is eaten by dipping soba kinako in dipping sauce, and "Kake Soba Kinako" is eaten by pouring dashi soup over it.
It is.
実施例2 次に即席うどんきなこ、について説明する。Example 2 Next, I will explain about instant udon kinako.
小麦粉に、きなこをまぜ淡塩水を加え、よく、こねた上
、めん板にのせ、めん棒で、うずく練り、のばしたのを
折りたたんで細線状に切り、熱湯中に、はぐしながら入
れて6〜7分、煮沸し、ざるにとって軽く水洗いする。Mix soybean flour with flour, add salted water, knead well, place on a rolling board, knead with a rolling pin, fold and cut into thin strips, and place in boiling water while peeling.6. Boil for ~7 minutes, drain and rinse lightly with water.
これを適とうの、大きさに、まとめたのが「玉うどんき
なこ」である。The ``Tama Udon Kinako'' is made by combining these into a suitable size.
この駅頓において冷凍処理にする。It is frozen at this station.
冷?lIm、so〜100℃の熱風下にさらされ急速に
乾そうされ、そのまま固結状帽に作られる。cold? It is exposed to hot air at ~100°C to dry rapidly, and is then made into a solidified cap.
上記の如く作られた製品に熱湯をそそいで食べ3−
手#!捕正9#(方式)
%式%
り事件の表示
昭和57年特許頗第216059号
2、発明の名称
改良めん類
3、 M正をする者
事件との関係 特許出 願人
住所(居所) 千葉県船橋市習志野台6丁目41番
13号4、 M正命令の日付
昭和58年3月9日
51補正の対象
MN及び明細書
「明細前の浄書(内容に変ψなし)」Pour boiling water over the product made as above and eat it 3- Hand #! Seisho 9 # (Method) % Formula % Display of ri case Patent No. 216059 of 1983 2, Invention of name-improved noodles 3, Relationship with case of person who makes M correction Patent applicant address (residence) Chiba Prefecture 6-41-13-4, Narashinodai, Funabashi City, Date of M-order: March 9, 1988 51 MN subject to amendment and specification “Engraving before specification (no change in content)”
Claims (1)
これらのそば、うどん、スパゲティ、マカロニ、中かそ
ばの即席食品と、きな粉と、これらの原料であるか麦粉
を混合させて出来るそばきなこ、うどんきなこ、スパゲ
ティきなこ、マカロニきなこ、中かそばきなこ。Soba, udon, spaghetti, macaroni, nakasoba, or instant foods of these soba, udon, spaghetti, macaroni, nakasoba, soybean flour, and soba kinako and udon made by mixing these raw materials or wheat flour. Kinako, spaghetti kinako, macaroni kinako, medium or soba kinako.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57216059A JPS59106264A (en) | 1982-12-08 | 1982-12-08 | Improved noodles |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP57216059A JPS59106264A (en) | 1982-12-08 | 1982-12-08 | Improved noodles |
Publications (1)
Publication Number | Publication Date |
---|---|
JPS59106264A true JPS59106264A (en) | 1984-06-19 |
Family
ID=16682627
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP57216059A Pending JPS59106264A (en) | 1982-12-08 | 1982-12-08 | Improved noodles |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS59106264A (en) |
-
1982
- 1982-12-08 JP JP57216059A patent/JPS59106264A/en active Pending
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