JPH078195A - Production of sardine-containing noodle on dish - Google Patents

Abstract

PURPOSE:To provide an easily eatable sardine-containing dish UDON (white wheat noodle) having unique characteristic nutritive value and texture and eliminated in the characteristic smell of the sardine by well mixing the proteins of wheat flour with the animal proteins of the sardines. CONSTITUTION:A method for producing a sardine-containing dish UDON comprises adding a salt solution to wheat flour with stirring, adding ground sardine to the mixture, and further adding the remaining salt solution to the mixture with stirring to prepare the dough of the sardine-containing dish UDON, or adding active gluten, all egg powder and water to wheat flour with stirring, adding ground sardine to the mixture, further adding the remaining water to the mixture with stirring to prepare the dough of the sardine-containing dish UDON, cutting the dough into noodle lines, steaming the noodle lines, loosing the steamed noodle lines, and subsequently frying the loosed noodle lines with an edible oil of medium temperature.

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 plate udon noodles used as a material for cooking "dara udon" which is often eaten in the Nagasaki region, and more particularly to the nutritional value and texture of sardines. The present invention relates to a method for producing a plate udon noodle with a sardine from which the sardine-specific odor is removed.

[0002]

[Prior Art] "Sara udon", which is often eaten in the Nagasaki region, is a dish in which ingredients are placed on a plate of noodles until the noodles disappear, and is representative of the Nagasaki region like Champo. It is known as a popular dish. The udon udon is slightly different depending on the shop, but it is generally the same as Champon. It is made by boiling it until it has a thick consistency, seasoning it with seasonings, adding soup at the end, and adding water and starch. Sara udon noodles have their own taste depending on the quality of the noodles, and a special udon noodle is used. Conventional plate udon noodles are manufactured 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 protein and have high nutritional value. Therefore, sardines were used for, for example, somen and udon noodles. Product development was tried,
The sardine had a strong odor during the cooking process and eating, and it was inferior in commercial value.

The present invention has been made in view of the above problems and was devised to solve the problems. The object of the present invention is to successfully mix flour protein and sardine animal protein. Accordingly, it is to provide a method for producing a plate udon noodle with a sardine that has a unique nutritional value and texture unlike any other, and that eliminates the sardine-specific odor.

[0005]

In order to achieve the above object, the invention of claim 1 is one in which sardine pickled fish meat is added to the mixture obtained by adding kansai to wheat flour and stirring, and further adding the remaining kansei. This is a method in which the dough for udon noodles with sardines is mixed with stirring to make dough noodles, which is cut into noodle strings, the cut noodle strings are steamed, then vented to loosen, and then put in medium-temperature cooking oil and deep-fried. .

[0006] According to the second aspect of the present invention, active gluten, whole egg powder and water are added to wheat flour and stirred, then sardine pickled fish meat is added, and the remaining water is further added and mixed by stirring to add sardines. Make a plate udon noodle dough, cut it into noodle strings, steam the cut noodle strings, and ventilate them to loosen them.
After that, it is made by putting in medium temperature cooking oil and frying. here,

[0007]

The present invention having the above-described structure operates as follows. That is, according to the invention of claim 1, the sardine-specific odor is acted by being put in medium-temperature cooking oil and deep-fried, and according to the invention of claim 2, the sardine-specific odor is eliminated. At the same time, the use of active gluten and whole egg powder instead of kansui also acts to eliminate the flavor odor of Chinese noodles.

[0008]

EXAMPLES The present invention will be described in more detail based on the following examples. Approximately 80 of wheat flour and kansui (baume 4 °: frequency of kansui) in which flour is dissolved in water
%, And stir for about 2 to 3 minutes to form gluten for a while, then add sardines pickled in small pieces and mix, and add about 20% of the remaining kansui and mix.

The amount of the flour used is up to about 2% with respect to 1 flour. Kansui, in which cane flour is dissolved in water, has an astringent action for tightening and connecting wheat flour, and a yellowing effect to give a Chinese noodle-like coloring effect, and further an action to give the flavor of Chinese noodles. 4 degrees of Kansui frequency
Means a value of 4 ° when measured with a salt Baume meter. The bow angle of Kansui is up to about 7 °.

[0010] The amount of sardine pickled meat used is 1 flour
Is about 5% to 30%. The sardine pickled meat may be frozen, and if frozen it should be thawed before use. The proportions of wheat flour, kansui and pickled sardines are “Prescription Example-2” to “Prescription Example-4” described below.

When citrus is not used as in "Formulation Example-5", wheat flour, active gluten, whole egg powder (egg powder) and water about 80% are put in a mixer, After stirring for 2 to 3 minutes to form a little gluten, the sardine pickled meat is dispersed and put in small pieces, and about 20% of the remaining water is added and mixed. The amount of the pickled pickled meat used is about 5% to 30% with respect to 1 part of the flour.

The active gluten and the whole egg powder play the role of kansui, but they do not have the flavor of Chinese noodles like kansui. The amount of active gluten used is 0.5% to 1 part flour.
It is about 4%. The amount of whole egg powder used is about 0.5% to 5% with respect to 1 part of wheat flour. The egg whites of whole eggs serve as a binder for noodles, and the yolk serves as a coloring of noodles.
The proportions of wheat flour, active gluten, whole egg powder, and pickled sardines are in “Formulation Example-5” described below.

A dough for udon noodles containing sardines was prepared by the above method, and a noodle band was formed according to the noodle making method at room temperature.
For example, cut into noodle strips with an incision count # 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 then blown to loosen them.

[0014] Then, the udon noodles with sardines that have been steamed and loosened in a medium temperature cooking oil for 10 seconds
The production is completed after 1 minute of frying. By putting it in cooking oil and frying it, the sardine-specific odor can be eliminated.

[Prescription Example] Numerical values in the prescription example are weight ratios. Prescription example-1 (conventional dish udon noodles) Wheat flour ─────────── 100 Kansui (Baume 4 °) ─── 34 Prescription example-2 Wheat flour ──────────── 100 iwashisuri ───────── 5 Kansui (Baume 4 °) ─── 34 Formulation-3 flour ──────────── 100 sardines ───────── 15 Kansui (Baume 4 °) ─── 34 Prescription example-4 Wheat flour ─────────── 100 Sardine flesh ──────── 30 Kansui (Baume 4 °) ─── 32 Prescription example -5 Wheat flour ─────────── 100 Sardine flesh ───────── 15 Active gluten ───────── 1.15 Whole egg powder ───────── ── 1.15 Water ────────── 34

[Analysis Results] The components of the above-mentioned formulation examples 1 to 5 are
According to an analysis by the Nagasaki Industrial Technology Center, the composition is as follows. (4) Analysis Results From the results of (1), (2), and (3) above, the components that increase with the addition of pickled meat are proteins, calcium, linoleic acid, and various amino acids. Both are derived from the pickled pickles.

[Sensory Test Results] The following results were obtained by conducting a questionnaire survey on the smell and taste of noodles by tasting dish udon noodles containing sardines. (1) Method of Implementation Samples of sardine-containing plate udon noodles were prepared according to the above prescription example 3, and the sardine-containing plate udon noodles according to prescription example 3 were used and cooked by a normal cooking method. After tasting the plate udon, we asked them to fill out a questionnaire and collected and totaled the questionnaire. (2) Results of aggregation (a) If the sampler is an employee engaged in food manufacturing (34
Name) (a) About smell of noodles, smell of fish ──────── 4 people (11.8%) No smell of fish ────── 30 people (88.2%) (b) About taste of noodles , Delicious ────────── 12 people (35.3%) Average ──────────── 21 people (61.8%) Not delicious ───────── 1 person ( 2.9%) (b) When the tasting person is a dietitian at a school luncheon (9) (a) I don't know the smell of fish about noodles ──── 6 (66.7%) I don't mind the smell of fish ── ─ 3 people (33.3%) I'm worried about the smell of fish ───── 0 people (0%) I'm worried about the smell of fish ── 0 people (0%) (b) The taste of noodles is delicious ── ──────── 5 people (55.6%) Normal ──────────── 4 people (44.4%) Not delicious ───────── 0 people (0%)

The present invention is not limited to the above embodiments, and it goes without saying that various modifications can be made without departing from the spirit of the present invention.

[0019]

[Effects of the Invention] As is clear from the results of the sensory test, regarding the smell of the plate udon noodles with sardines, 88.2% of the employees (34 people) who are engaged in food manufacturing as tastings smell the sardines. If the tasting person is a dietitian at a school lunch party (9 people), the expert does not understand the smell of fish and does not care about the smell of fish. And all had good results on the smell of fish.

Regarding the taste of plate udon noodles with sardines, Nagasaki region may be accustomed to eating normal plate udon noodles, but those who replied that they were tasty or unchanged compared to conventional plate udon noodles, The results were good in all cases where the tasting staff were employees engaged in food production (34 people) and 97.1% when the tasting staff was a dietitian at a school lunch party (9 people).

As described above, according to the method for producing a plate udon noodle with a sardine according to the inventions of claims 1 and 2, by mixing the protein of wheat flour and the animal protein of sardine well, there is no other kind. It is possible to obtain udon noodles with sardines that have a unique nutritional value and texture and that eliminate the odor of sardines. Further, claim 2
In the invention described above, by using active gluten and whole egg powder instead of kansui, it is possible to further eliminate the flavor odor of Chinese noodles, and the like, and it is possible to obtain a very novel and beneficial effect.

Claims (2)

[Claims] 1. A sardine pickled meat is added to a mixture of wheat flour and sardine, and the remaining sardine is added and mixed with stirring to make a plate of udon noodles with sardines,
A method for producing a plate udon noodle with sardines, which is characterized in that the noodles are cut into noodle strings, the cut noodle strings are steamed, ventilated to loosen them, and then fried in medium-temperature cooking oil. 2. A sardine dish udon noodle dough is prepared by adding active gluten, whole egg powder and water to wheat flour and stirring the mixture, then adding sardine pickled meat, and further adding the remaining water and stirring and mixing. A method for producing udon noodles containing sardines, which comprises cutting the noodles into steam noodles, steaming the steamed noodles, ventilating the noodles, and then deep-frying them in medium-temperature cooking oil.