History of Ramen

Ramen has now established its position as a Japanese food. It is said that ramen has its roots in "ramen," a type of noodle from the Chinese-speaking world.

This page describes the history of ramen.

The origin of ramen

As with udon and soba, there are many theories about the origin of ramen, with the most popular theory being that it originated in Lanzhou, China, about 4,000 years ago.

There are also various theories about its origin in Japan, according to the Shin-Yokohama Ramen Museum,sutra belt noodle" was the first Chinese noodle in Japan^(*)It is believed to be a

Transverse band noodles with a recipe similar to the current noodles

The sutra band noodles already used “brine” in their noodles. Kansui is a so-called additive that, when added to flour, produces a unique firmness.

Sutra belt noodles were a recipe similar to modern ramen.It is said.

It was called Chinese soba.

In the early Meiji period, it was called "Nankin-soba," and around the middle of the Meiji period, "Shina-soba" or "Laomen.

Both Nanjing and Shina are words that mean China, but they were no longer used after the war and were changed to "Chinese soba" by the stores that opened after the war. In other words,Shina soba" and "Chinese soba" are the same thing.It is.

Also, "chuka soba" and ramen are the same thing. It is just that the way they are called has changed with the times.

Ramen noodle-making technology

The process of making ramen noodles involves mixing flour with water (with brine), kneading the mixture with a strong force, letting it mature, stretching it with a rolling pin, and cutting it into thin strips.

Generally, the additive ratio is about 351 TP3T, but in practiceOptimal noodle making by changing the proportions according to the soupThe following is a summary of the results of the study.

Roll type noodle making machine

A small roll-type noodle-making machine, often used for making ramen noodles. This is,Because the compounding process, which is the process of forging ramen noodles, is easy to do.It is.

The dough is stretched to form a strip of noodle dough, rolled around a bar to make a "noodle strip," and two noodle strips are rolled together to form a single noodle strip, which is an efficient way to work out the dough.

Extrusion type noodle making machine

Extrusion type noodle making machines are mostly used for making noodles such as soba and pastaIt is. If the noodles are extruded like Tokoroten, they become dense and hard. It can be made with an extruding noodle-making machine, but it is not recommended.

What is composite?

The process of combining two pieces of noodle dough together while stretching them under pressure is called "compounding. It is the process of combining two noodle strips into one as described in the roll type noodle making machine.

Tastier noodles by using a machine to train them well.will be.

Roll and extrusion type
Which is better?

Small extrusion-type noodle makers are so compact that some can be placed on a tabletop and have the advantage of low initial cost.

However, there is no compounding process to forge the noodles, and Chinese noodles are not suited for pushing out dough,Small extruded noodle makers should be avoided.It can be said that

If you want to make ramen noodles
Roll type small noodle making machine is recommended.

If you are planning to introduce a small noodle-making machine for ramen, we recommend the "roll type" with combined processes.

The reason,Because the compounding process is the key to making delicious noodles.It is. Noodles that are not compounded tend to stretch when boiled, resulting in noodles with a poor texture.

While extrusion-type small noodle makers are greatly attractive in terms of installation cost, we recommend roll-type small noodle makers for those who want to sell delicious homemade noodles.