JPH0223842A - Production of buckwheat vermicelli containing sardine meat - Google Patents

Abstract

PURPOSE:To enable simple ingestion of sardines rich in nutriments as sardine buckwheat vermicelli by adding a pasty sardine meat, yam and hen's egg to buckwheat and wheat flour in a specific proportion and preparing noodles from the resultant dough. CONSTITUTION:The head and viscera are removed from sardines, which are then washed with water. A saline solution at 5-8 Baume deg. in the same weight as that of a meat part is added thereto. The resultant mixture is kneaded to afford a pasty substance. The collected meat in an amount of 20-60 pts.wt., 3-8 pts.wt. yam and 9-25 pts.wt. hen's egg are added to 100 pts.wt. total amount of buckwheat and wheat flour and the obtained mixture is kneaded to produce buckwheat dough, which is subsequently formed into noodles. Thereby, a nutritive value is added to the buckwheat vermicelli to ingest the sardines.

Description

[Detailed Description of the Invention] Industrial Application Field] The present invention relates to a method for producing buckwheat noodles with high nutritional value.

[Prior Art and Problems] Soba noodles, along with udon noodles, are typical Japanese noodles. Japanese-style noodles use bonito and kelp in the soup stock, which shows how fish is highly suited to Japanese tastes. Therefore, it can be said that shrimp, herring, etc. go well with soup soba.

Soba noodles are made by kneading buckwheat flour and wheat flour with water, and sometimes add egg, wild yam, gelatinized starch, etc. as a binder. Also, boiling water may be used to increase the viscosity. These noodles have a unique flavor and texture. However, from a nutritional standpoint, the main ingredient is starch, which has a higher protein content (, vitamin Bl,
Although it has the characteristics of containing moderate amounts of vitamin B2 and nicotinic acid and rutin, it cannot be said to be a particularly important food.

On the other hand, sardines are a food that is caught in large quantities (and has high nutritional value), but perhaps because of their fishy odor or because they are easily perishable, they are rarely served on the table, so they are gradually becoming less valuable to both fishers and consumers. There are fewer fish.

[Means to solve the problem]

Therefore, the present inventor combined the strengths of buckwheat, which is popular and widely eaten but cannot be said to have much nutritional value, and sardines, which have high nutritional value but are losing popularity, and compensated for the weaknesses. The method of the present invention has been developed for this purpose, and its characteristic feature is that after removing the head and internal organs of the sardine and washing it with water, the meat part is harvested and the weight is about the same as the harvested meat. This is a method of making noodles from the dough obtained by adding salt solution of 15 to 8 degrees Celsius and kneading to obtain a paste, then adding buckwheat flour, wheat flour, yams, and chicken eggs and kneading the dough. The weight ratio of each ingredient is 20 to 60 parts by weight of meat, 3 to 8 parts by weight of wild yam, and 9 to 25 parts by weight of chicken eggs to a total of 100 parts by weight of buckwheat flour and wheat flour. .

Here, "sardines" are in a raw state, preferably in a highly fresh state, and sardines are preferred.

"Kneading" is what we call "kneading" in the process of obtaining fish paste products.
This process corresponds to the process of ``salting'' and refers to the process of eluating proteins in sardine fish meat by adding salt to obtain myosin protein. In the present invention, as a method of adding salt, a saline solution with a Baume temperature of 5 to 8 degrees is added. When this is kneaded, a paste-like material is obtained.

The "meat part" is the head, internal organs, and parts outside the front edge of the sardine.
In addition to pure flesh, it also contains cortical parts, tissue fluid, etc.

"Meat harvesting" refers to removing the head and internal organs, washing with water to remove a certain amount of blood, and then removing the bones and cortex. Although this work can be done manually with a certain degree of efficiency, You may also use a meat cutting machine. There are two types of meat harvesting machines: stamp type and roll type. What is stamp type?
The fish body is pressed against a disc with many small holes so that only the meat falls down.The roll type is a type in which the fish is sandwiched between a rotating net roll and a rubber belt, and pressure is applied to remove only the meat. It is designed to be squeezed into small holes in the net roll.

By adding salt and crushing the meat at the stage of harvesting it, you can obtain buckwheat noodles with excellent elasticity and a unique "firmness" (chewy) similar to that of fish paste products.

The mixing ratio of each ingredient is 20-60 parts of ground meat, 3-3 parts of mountain yam, per 100 parts by weight of buckwheat flour and wheat flour.
8 parts by weight, and 9 to 25 parts by weight of chicken eggs.

Incidentally, since the amount of M in yam yam is in the raw state, when using a dried product such as powder, it is assumed that it is converted to the M amount in the raw state. Chicken egg is the weight of the whole egg without the shell. The mixing ratio of buckwheat flour and wheat flour may be the same as that for regular buckwheat; - For boat fishing, buckwheat flour and wheat flour are mixed at a ratio of 7:3 or 3.

The product thus obtained is kneaded to form a dough and then made into noodles. Regarding the method of making noodles, although there are no limitations at all in the method of the present invention, the noodles are usually rolled into noodle strips using rolls, and then cut into thin strips using a cutting machine. A product can be obtained by immediately boiling or drying the sardine meat, but the product can also be obtained even if the sardine meat is not heated, that is, in a raw state. In that case, it is necessary to set storage methods and expiration dates similar to those for raw fish so that it can be eaten as soon as possible while maintaining a low temperature. Specifically, the products should be sold within three days while being kept at 5°C or less, and cooked within one or two days. In addition, it is also possible to quickly freeze the noodles in a raw state to make a frozen food.

[Example] The method of the present invention will be explained in more detail below based on Examples.

The heads and internal organs of highly fresh sardines are removed, and the scales, blood, and other body fluid components are removed to some extent by washing with water.
Approximately 300g of meat is obtained using a stamp-type meat cutting machine.

Next, this was put into a kneader together with 300 g of a saline solution of about 7 ml of Baume and kneaded. As a result, a slightly soft paste-like material is obtained.

In addition to this, 500g of buckwheat flour and 500g of wheat flour (strong flour)
Add 50 g of mountain yams and 130 g of raw chicken eggs (whole eggs), mix well, and take out. In this state, the raw material resembles okara or wet sand.

Put this into the noodle machine. During this process, gluten gradually forms, forming the noodle strips.

Then, the noodle strip is passed through a cutting machine and cut into noodle strings.

I boiled half of this, added hot dashi soup and chopped green onions to make kakesoba, and tried it. (A) The remaining half was immediately dried at a low temperature to make dried soba, which was boiled later (2 days later), and the same hot soup stock and chopped green onions were added to make kakesoba and tasted. (B) As a result, it was clear that the richness of the dashi soup in both A and B was increased compared to the conventional kakesoba.

Regarding the firmness of the noodles, the conventional product that does not contain sardine meat seemed to be slightly better, but the difference was such that it could not be determined unless the noodles were tasted and compared at the same time.

I could hardly notice the fishy smell of sardine meat, probably because it contains mountain yams and chicken eggs.

In addition, the boiled dried product (B) was quite delicious, although it lacked some flavor.

[Effects of the Invention] As explained in detail above, the method of the present invention can be applied to sardine heads,
After removing the internal organs and washing them with water, the meat is harvested, and the same amount of saline solution as the harvested meat is added and kneaded to obtain a paste-like product. This is a method of making noodles from the dough obtained by adding buckwheat flour, wheat flour, yam, and eggs to the dough and kneading the mixture thoroughly, and the weight ratio of each component is based on the total of 100 parts by weight of buckwheat flour and wheat flour. minced meat 2
A method for producing buckwheat noodles containing sardine meat, characterized by containing 0 to 60 parts by weight, 3 to 8 parts by weight of mountain yams, and 9 to 25 parts by weight of chicken eggs, which are rich in nutrition but are rarely cooked. This is an extremely advanced invention that makes it possible to easily consume sardines, which are rarely eaten, in the form of buckwheat noodles.

Claims (1)

[Claims] 1. After removing the head and internal organs of the sardine and washing it with water, harvest the meat.
This is a method of making noodles from the dough obtained by adding a certain amount of salt water and kneading to obtain a paste-like material, adding buckwheat flour, wheat flour, yam yam, and chicken eggs and kneading it further. Sardine meat containing, characterized in that the weight ratio is 20 to 60 parts by weight of harvested meat, 3 to 8 parts by weight of wild yam, and 9 to 25 parts by weight of chicken eggs to a total of 100 parts by weight of buckwheat flour and wheat flour. How to make buckwheat noodles.