JP2575083B2 - Production method of dish udon noodles with sardines - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing dish udon noodles, which are used as ingredients for cooking "sara udon", which is often eaten in the Nagasaki region. The present invention relates to a method for producing sardine dish udon noodles while removing odors peculiar to sardines.

[0002]

BACKGROUND OF THE INVENTION "sara udon" which is well food in Nagasaki provinces, the ingredients on top of the piled in a dish noodles in noodles were subjected to full until no visible cuisine, in the same manner as in Nagasaki area and do Chanpo Known as a representative popular dish. Ingredients for dish udon vary slightly from store to store, but are generally similar to champon, such as squid, shiitake, kamaboko, cabbage,
Cut the oysters, bamboo shoots, fish, shrimp, pork, jellyfish, sprouts, etc., quickly cook them on a high heat with lard, season with seasonings, add the soup and finally add water and starch. It is made by simmering until it has a thick taste. The taste of noodles depends on the quality of the noodles, and special noodles are used. Conventional dish udon noodles are produced using wheat flour protein as a main raw material and additives such as kansui.

[0003]

By the way, it is well known that sardines are rich in high-quality animal proteins and have high nutritional value. For this reason, sardines are used for, for example, soumen and udon noodles. Product development was attempted,
During the cooking process and eating, the sardines had a strong smell and were inferior in commercial value.

[0004] In view of the above problems, the present invention has been made to solve the problems, and an object of the present invention is to mix protein of wheat flour and animal protein of sardine well. Accordingly, it is an object of the present invention to provide a method for producing an easy-to-eat sardine dish udon noodle having unique nutritional value and texture unlike any other, and eliminating odors peculiar to sardines.

[0005]

Means for Solving the Problems In order to achieve the above object, the invention of claim 1 relates to wheat flour and wheat flour 1
Add 5% to 30% of flour to 1 flour with stirring, adding a watermelon of up to about 2% of starch in water.
Add the sardine pickles, add the remaining Kansai, stir and mix to make dough for sardine dish udon noodles,
This is cut into noodle strings, steamed from the cut noodle strings, then ventilated, then put in medium-temperature cooking oil for 10 seconds to 1 minute and fried.

[0006] The invention according to claim 2 is characterized in that wheat is added to wheat flour .
0.5% to 4% of active gluten to flour 1 and small
Whole egg powder 0.5% to 5% relative to the flour 1, and those stirred with water, 5% relative to wheat flour 1 - 30
% Of sardine pickpocket, add the remaining water and stir and mix to make sardine dish udon noodle dough, cut it out into noodle strings, steam the cut noodle strings and then ventilate After that, the mixture is put into medium temperature cooking oil for 10 seconds to 1 minute and fried.

[0007]

The present invention having the above-described structure operates as follows. That is, according to the invention of claim 1, small
Wheat flour, up to about 2% of flour 1 flour
Add flour dissolved in water and stir into flour.
Add 5% to 30% of sardine pickpocket to 1
Add the remaining Kansui, stir and mix into sardines
Make the Udon noodle dough, cut it into noodle strings, and cut it
After steaming the noodle strings that have been put out, loosen them by ventilating them, then put them in medium-temperature cooking oil for 10 seconds to 1 minute and fry them.
Claim 2-works to eliminate odors peculiar to sardines.
According to the invention, the odor peculiar to sardines is eliminated, and the use of active gluten and whole egg powder in place of the kansui is further effective in eliminating the flavor odor of Chinese noodles.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below more specifically based on embodiments. In a mixer, flour and kansui, which is obtained by dissolving kanko in water (Baume 4 °: frequency of kansai), about 80
%, And the mixture is stirred for about 2 to 3 minutes to form gluten a little. Then, the sardine pickles are dispersed in small pieces, and the remaining about 20% of the sardine is added and mixed.

[0009] The amount of used starch is up to about 2% with respect to 1 flour. Kansai, in which the starch is dissolved in water, has an astringent action of tightening and connecting the flour, and has a coloring action of Chinese noodle style by coloring yellow, and also has an action of giving the flavor of Chinese noodles. Baume 4 °
Means a value of 4 ° when measured by a salt Baume meter. The bamboo of the frequency of the pan is up to about 7 °.

The amount of sardine pickpocket used is flour 1
About 5% to 30%. Sardine pickpockets may be frozen, and if frozen, thaw before use. In addition, the ratio of the flour of the flour, the sardine, and the sardine is “Formulation Example-2” to “Formulation Example-4” described later.

[0011] In addition, when no kansui is used as in "Prescription example-5", wheat flour, active gluten, whole egg powder (powdered eggs) and about 80% of water are put into a mixer, After stirring for 2 to 3 minutes to slightly form gluten, sardine pickles are dispersed in small slices and mixed with about 20% of the remaining water. The amount of sardine pickpocket used is about 5% to 30% with respect to 1 flour.

[0012] Active gluten and whole egg powder serve the function of Kansai, but do not have the flavor of Chinese noodles like Kansai. The amount of active gluten used is 0.5% to 1 flour
It is about 4%. The use amount of whole egg powder is about 0.5% to 5% with respect to 1 flour. The egg white of the whole egg serves as a link for the noodles, and the egg yolk serves for coloring the noodles.
The ratio of the flour, active gluten, whole egg powder, and sardine pickpocket is “Formulation Example-5” described later.

[0013] A dough for a dish udon noodle with sardines is prepared by the above-mentioned method, and a noodle belt is formed according to a normal temperature noodle-making method.
For example, it is cut into noodle strings by cutting teeth # 30 to # 35. The cut noodle strings are steamed with live steam or a combination of live steam and dry steam for 1 to 5 minutes, sufficiently steamed, and blown to loosen.

[0014] Then, the dish udon noodles with sardines, which have been steamed and loosened in the wind, are further placed in medium-temperature cooking oil for 10 seconds or more.
The production is completed after 1 minute and frying. By putting it in cooking oil and frying it, the odor peculiar to sardines can be eliminated.

[Formulation Examples] The numerical values in the formulation examples are weight ratios. Formulation Example-1 (conventional dish udon noodles) Flour {100 Kansui (4 ° Baume)} 34 Formulation Example-2 Flour 100 Iwasuri Body 5 5 Kansai (4 ° Bome) ─── 34 Formulation Example 3 Flour───────────100 Iwasuri Body 15 Kansai (4 ° Baume) ─── 34 Formulation Example-4 Flour {100 Iwassuri Body３０ 30 Kansai (4 ° Baume) ─── 32 Formulation Example -5 flour {100 sardine body} 15 active gluten 1. 1.15 whole egg powder １ 1.15 water ３４ 34

[Analysis Results] The components of the above Formulation Examples 1 to 5
According to the analysis of Nagasaki Prefectural Industrial Technology Center, it has the following composition. (4) Analysis Results Based on the results of (1), (2) and (3), the components which are increased by the addition of pickpocket are proteins, calcium, linoleic acid and various amino acids. All are derived from sardine pickpocket.

[Results of Sensory Test] The following results were obtained by conducting a questionnaire survey on the smell and taste of the noodles by sampling the udon noodles using the sardine udon noodles. (1) Implementation method For a sample of sardine dish udon noodles, noodles were prepared based on the above-mentioned prescription example 3, and the sardine dish udon noodles of prescription example 3 were cooked by a normal cooking method. After tasting the dish udon, they were asked to fill out a questionnaire, and the questionnaire was collected and counted. (2) Tabulation results (a) When the sampler is an employee engaged in food production (34
Name) (a) About the smell of noodles, smell of fish. 4 people (11.8%) No smell of fish. 30 people (88.2%) (b) About the taste of noodles , Delicious {12 people (35.3%) average ¥ 21 (61.8%) not delicious} 1 ( (2.9%) (b) If the sampler is a dietitian at a school lunch party (9 people) (a) Regarding the noodle smell, I do not know the smell of fish. 6 people (66.7%) I do not mind the smell of fish. ３ 3 (33.3%) worried about the smell of fish. 0 (0%) worried about the smell of fish. 0 (0%). (B) Delicious noodles. ──────── 5 (55.6%) Normal 4 (44.4%) Not delicious──────── 0 (0%)

It should be noted that the present invention is not limited to the above-described embodiment, and it is needless to say that various modifications can be made without departing from the spirit of the present invention.

[0019]

[Effect of the Invention] As is clear from the sensory test results, 88.2% of the tastes of sardine dish udon noodles in the case of employees engaged in food production (34 persons) showed that the smell of sardines was low. If the sampler was a dietitian at a school lunch party (nine people), despite the small sample size, the expert did not know the smell of fish, All had good results on the smell of fish.

Regarding the taste of dish udon noodles with sardines, in the Nagasaki region, people are usually accustomed to eating dish udon, but those who answered that they are delicious or unchanged compared to conventional dish udon noodles, 97.1% of the samplers were employees engaged in food production (34 people), and all were good when the samplers were dieticians at school lunches (9 people).

[0021] As described above, according to the method for producing sardine dish udon noodles according to the first and second aspects of the present invention, by mixing protein of flour and animal protein of sardine well, there is no other kind. You can get easy-to-eat sardine dish udon noodles with unique nutritional value and texture, and eliminating odors peculiar to sardines. Further, claim 2
In the invention of the present invention, the use of active gluten and whole egg powder in place of the Kansai produces an extremely novel and beneficial effect, such as further eliminating the smell of the flavor of Chinese noodles.

Claims (2)

(57) [Claims] 1. A maximum of about 2% of flour in 1 flour
The cans powder to time to those stirred with Brine dissolved in water, the Sri only 5% to 30% of sardine added to flour 1, mixing with stirring further adding remaining Kansui sardine Making sardine udon noodle dough, cutting it into noodle strings, steaming the cut noodle strings, loosening the air, then putting in medium-temperature cooking oil for 10 seconds to 1 minute and frying sardine A method for making udon noodles with mixed dishes. 2. The flour is added in an amount of 0.5% to 1 flour.
About 4% active gluten and 0.5% per flour
Whole egg powder of about 5%, and those stirred with water, the Sri only 5% to 30% of sardine added to flour 1, mixing with stirring further adding remaining water sardine We make dough for noodles with udon noodles, cut this into noodle strings,
After steaming the cut noodle strings, ventilate them and relax them.
A method for producing sardine dish udon noodles, which is carried out for 10 seconds to 1 minute in medium temperature cooking oil and fried.