JPH0937730A - Sergestes powder-containing noodle - Google Patents
Sergestes powder-containing noodleInfo
- Publication number
- JPH0937730A JPH0937730A JP7222473A JP22247395A JPH0937730A JP H0937730 A JPH0937730 A JP H0937730A JP 7222473 A JP7222473 A JP 7222473A JP 22247395 A JP22247395 A JP 22247395A JP H0937730 A JPH0937730 A JP H0937730A
- Authority
- JP
- Japan
- Prior art keywords
- sergestes
- noodles
- powder
- noodle
- 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
Abstract
Description
【０００１】[0001]
【産業上の利用分野】この発明は桜えびを乾燥粉末にし
たものを原料とし、小麦粉、そば粉等を塩水により混合
し、練り合わせて作る麺に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to noodles made from dried sakura prawn as raw material, wheat flour, buckwheat flour and the like mixed with salt water and kneaded.
【０００２】[0002]
【従来の技術】従来の麺は小麦粉、そば粉を塩水で練り
合わせたものを麺帯とし、その後細切にしたものであ
る。2. Description of the Related Art Conventional noodles are prepared by kneading wheat flour and buckwheat flour with salt water to make noodle strips, which are then finely chopped.
【０００３】[0003]
【発明が解決しようとする課題】従来の麺は小麦粉、そ
ば粉を主原料としたもので、これらはすべて植物性のも
ので栄養的にもほとんどが炭水化物である。本発明はこ
れらの欠点を解決し、栄養的にバランスのとれた麺にす
ることである。Conventional noodles are mainly made of wheat flour and buckwheat flour, all of which are vegetable and nutritionally mostly carbohydrates. The present invention overcomes these drawbacks and provides a nutritionally balanced noodle.
【０００４】[0004]
【課題を解決するための手段】従来の麺は植物性原料で
栄養的に炭水化物にかたよったものである。それらを動
物性原料である桜えび粉を加える事により、栄養的に蛋
白質、カルシュウムを強化しバランスのとれた麺にす
る。[Means for Solving the Problems] Conventional noodles are vegetable raw materials and are nutritionally hardened by carbohydrates. By adding cherry shrimp powder, which is an animal raw material, to nutritionally fortify protein and calcium to make well-balanced noodles.
【０００５】[0005]
【作用】桜えび粉を原料とし混入する為カルシュウムが
多く含まれ、これを食することによりカルシュウムが多
く摂取され骨格形整上特に効果がある。[Function] Since cherry shrimp powder is mixed as a raw material, a large amount of calcium is contained. By eating this, a large amount of calcium is ingested, which is particularly effective for skeletal shaping.
【０００６】[0006]
【実施例】以下本発明の実施例について説明する。 第１工程 乾燥された桜えびを製粉機にて粉末にする。 第２工程 上記の桜えびの粉に適量の小麦粉とそば粉を
加える。混合の割合は下記の通りが良い。 桜えび粉 ３５％ 小麦 粉 ４５％ そば 粉 ２０％ 第３工程 第２工程を経たものに適量の塩水を加えて製
麺機にて練る。 第４工程 第３工程でほぼ粘土状に近く練れたものをロ
ーラーにかけ麺帯とする。 第５工程 第４工程で麺帯となったものを麺切刃によっ
て切断し製麺する。桜えび粉麺の出来上がりである。EXAMPLES Examples of the present invention will be described below. First step Dried sakura shrimp is pulverized with a mill. Second step Add appropriate amount of wheat flour and buckwheat flour to the above-mentioned cherry prawn powder. The mixing ratio is preferably as follows. Sakura shrimp powder 35% Wheat flour 45% Buckwheat flour 20% Third step Add an appropriate amount of salt water to the mixture from the second step and knead with a noodle making machine. Fourth Step The noodles are kneaded into a noodle band, which is kneaded in a substantially clay-like state in the third step. Fifth step The noodle strips cut in the fourth step are cut with a noodle cutting blade to make noodles. Sakura shrimp powder noodles are complete.
【０００７】[0007]
【発明の効果】本発明の麺を食した場合、カルシュウム
の摂取量は従来の麺を食した場合よりはるかに多く、
又、蛋白質も同時に摂取出来、特に若いうちより食すれ
ば骨格作りには極めて効果があり、骨太としておけば老
人となってもカルシュウム不足にて骨が弱るという悩み
は解決出来る。その他そば粉に含まれるルチンにより高
血圧病予防という相乗効果が期待出来る。[Effects of the Invention] When eating the noodles of the present invention, the intake of calcium is much higher than when eating conventional noodles,
Also, protein can be ingested at the same time, and if it is eaten from a young age, it is extremely effective for skeleton formation. In addition, rutin contained in buckwheat flour can be expected to have a synergistic effect of preventing hypertension.
Claims (1)
し、小麦粉、そば粉と練り合わせて作る麺。1. Noodle made by kneading cherry shrimp with dry flour into a raw material and kneading it with wheat flour and buckwheat flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7222473A JPH0937730A (en) | 1995-07-27 | 1995-07-27 | Sergestes powder-containing noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7222473A JPH0937730A (en) | 1995-07-27 | 1995-07-27 | Sergestes powder-containing noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0937730A true JPH0937730A (en) | 1997-02-10 |
Family
ID=16782972
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7222473A Pending JPH0937730A (en) | 1995-07-27 | 1995-07-27 | Sergestes powder-containing noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0937730A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000015237A1 (en) * | 1998-09-15 | 2000-03-23 | Korea Research Institute Of Bioscience And Biotechnology | Composition containing rutin and quercetin for preventing or treating elevated blood lipid level-related diseases |
-
1995
- 1995-07-27 JP JP7222473A patent/JPH0937730A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2000015237A1 (en) * | 1998-09-15 | 2000-03-23 | Korea Research Institute Of Bioscience And Biotechnology | Composition containing rutin and quercetin for preventing or treating elevated blood lipid level-related diseases |
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