JPH11243922A - Boiled fish paste noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain boiled fish paste noodles having strong stiffness and binding force through a ground fish meat which is a main raw material for boiled fish paste is used as a main raw material, without simply being cut or broken in the middle of the noodles even when processed into fine and long noodles and capable of providing nice and new palatability. SOLUTION: The boiled fish paste noodles are obtained by adding at least a durum semolina flour, potato starch and whole egg and water to ground fish meat which is a main raw material for boiled fish paste, integrally kneading these components, forming the kneaded material into fine and long noodles and boiling the noodles in hot water, to which common salt is slightly added.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to noodles based on kamaboko, and more specifically to kamaboko noodles (fish noodles) using kamaboko as a main ingredient.

[0002]

2. Description of the Related Art Various types of fish meat, such as cod, sardine, or guchi, are ground and steamed or roasted, and they are digestible, nutritionally excellent, and have long been unique to Japan. It is eaten in various places as processed seafood of
There are various manufacturing methods such as Odawara type and Osaka type.

[0003] In addition, besides the so-called "Iwasa", which is eaten raw with soy sauce or the like, it may be boiled or baked. However, recently, it has been considered to use this kamaboko ingredient as noodle (pasta).

[0004]

[Summary of the Invention] The surimi of fish meat, which is the main raw material of kamaboko, has a low calorie, and when it is used as noodles, it has a new texture and a low calorie with excellent nutrition. Although it is possible to provide a new processed fishery product, the fish meat surimi is weak and the power of the jumpsuit is also weak, so it is very difficult to process it into an elongated noodle shape, and There are various problems such as that the noodles are easily cut or broken and do not give the appearance of the noodles, and the texture of the noodles cannot be obtained. There was a problem.

[0005] Therefore, the technical problem of the present invention is that despite the use of fish meat surimi, which is the main raw material for kamaboko, as a main raw material, the strength of a strainer and a jumpsuit is strong, and it is processed into an elongated noodle shape. It is an object of the present invention to provide Kamaboko element noodles which are not easily cut or broken in the middle and can be obtained with a delicious and new texture.

[0006]

Means taken by the present invention to solve the above-mentioned technical problems are as follows.

(1) At least durum semolina flour, potato starch, whole eggs and water are added to fish meat surimi, which is the main raw material of kamaboko, and the mixture is kneaded together, and the kneaded mixture is formed into an elongated noodle shape. Mold and boil in boiling water with a little salt. (Claim 1)

(2) At least flour and water are added to a fish meat surimi, which is the main raw material of kamaboko, and kneaded together, and the kneaded mixture is molded into an elongated noodle shape and a little salt is added. Boil in boiling water. (Claim 2)

(3) At least buckwheat flour, flour and water are added to fish meat surimi, which is the main raw material for kamaboko, and the mixture is kneaded together, and the kneaded mixture is formed into an elongated noodle shape to form a little salt. Boiled in boiling water. (Claim 3)

[0010] (4) At least fresh ground flour and water are added to the fish meat surimi, which is the main raw material for kamaboko, and kneaded together, and the kneaded mixture is formed into an elongated noodle-like shape to slightly add salt. Boil in boiling water. (Claim 4)

(5) At least tapioca starch, potato starch and water are added to fish meat surimi, which is the main raw material for kamaboko, and the mixture is kneaded together, and the kneaded mixture is molded into noodles and slightly salted. Boiled in boiling water.
(Claim 5)

[0012]

According to the means of claim 1 described in the above (1), by adding durum semolina powder and potato starch, which are the main ingredients of pasta, it is possible to obtain from only the surimi of fish meat, which is the main ingredient of kamaboko. It produces a resilient koshi that can not be obtained, and it can be finished with aroma richly, and it can add a whole egg to give a beautiful luster to the noodles. It is possible to provide a base noodle having a new texture of pasta flavor and having a good texture and luster as noodles.

According to the means of claim 2 described in the above (2), by adding flour to the fish meat surimi which is the main raw material of the kamaboko, there is a reliable elasticity which cannot be obtained from the fish meat surimi. Koshi is born and can be finished into glossy noodles, making it possible to provide unprecedented new textured elementary noodles based on mellow kamaboko with a mellow fish taste .

According to the means of claim 3 described in the above (3), by adding buckwheat flour and flour to the fish meat surimi which is the main raw material of the kamaboko, it is ensured that the fish meat surimi cannot be obtained. An elastic koshi is born, and it can be finished into crisp noodles with a crisp texture. The scent of buckwheat suppresses the fishy odor, and it is a new taste with a simple taste based on kamaboko It is possible to provide textured noodles.

[0015] According to the means of claim 4 described in the above (4), by adding a fresh flour to the fish meat surimi which is the main raw material of the kamaboko, it is ensured that it cannot be obtained from the fish meat surimi. It can be used to create a crisp noodle with a sense of transparency and mochi close to rice cake, and it is a new taste based on the sticky Kamaboko peculiar to Kamishin Flour. It is possible to provide textured noodles.

According to the means of claim 5 described in the above (5), by adding tapioca starch and potato starch to the fish meat surimi which is the main raw material of the kamaboko, it is ensured that the fish meat surimi cannot be obtained from the fish meat surimi. Along with the stiffness of the glue, it is possible to finish the noodles with a feeling of transparency and stickiness similar to rice cake.It has a base taste of sticky kamaboko that is unique to tapioca starch and potato starch. This makes it possible to provide new noodles with a new texture.

As described above, the above (1) to (1)
By solving the above technical problem by means of (5),
The problem of the conventional technique can be solved.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the Kamaboko noodle according to the present invention will be described below. In order to produce the Kamaboko noodle according to the first aspect of the present invention, first, fish meat (the main raw material of the Kamaboko) is prepared. For example, durum semolina flour, which is a main ingredient of pasta, is added to leek cod and sardine, and potato starch, whole eggs and water are added, and the mixture is kneaded together using a kneader or the like.

The mixing ratio of each of the above ingredients is 10 to 20 durum semolina, 5 to 10 whole eggs, and 5 to 10 water for 100 ground fish meat. Therefore, it is needless to say that the ratio slightly changes according to the properties and preferences of each material.

After the above materials have been mixed and kneaded,
Put this into an extruder, then extrude into boiling water with a little salt while shaping it into a long and thin noodle shape, boil it up, then cool it to a certain temperature and process it by vacuum packing, freezing, etc. before shipping I do.

[0021] The Kamaboko noodles produced as described above can be eaten as they are on a noodle soup or the like by being thawed as in ordinary noodles. From the kamaboko noodles involved, add durum semolina flour, which is the main ingredient of pasta, and add potato starch and whole egg to give a firm and firm aroma and rich aroma. As described above, a new texture of pasta flavor can be obtained.

Next, in order to produce the kamaboko noodles according to the second aspect of the present invention, a fish meat surimi 1
For example, flour 25-35, water 5-10
And then kneading, extrusion molding, boiling, cooling, vacuum packing, and freezing are performed to produce products.From the Kamaboko noodles according to the present invention,
It is possible to obtain a new texture based on Kamaboko, which has a firm taste and gloss, and a round taste of surimi.
As described above.

In order to produce the kamaboko noodles according to the third aspect of the present invention, for example, buckwheat flour 10-20, flour 25
~ 35, water 5 ~ 10 is added, and then the above-mentioned various treatments are performed to produce a product. From the Kamaboko noodles according to the present invention, there are stiffness, crispness and buckwheat fragrance. As described above, it is possible to obtain a new taste with a light taste based on the fish-based kamaboko.

In order to produce the Kamaboko noodles according to the fourth aspect of the present invention, for example, the fish meat surimi 100, which is the main raw material of the Kamaboko, is mixed with, for example, Kamishin flour 25-35 and water 55-6.
5 and then perform the above-described various processes to produce a product. From the Kamaboko noodles according to the present invention,
As described above, it has a transparent and sticky texture and koshi, and can provide a new texture similar to a rice cake based on kamaboko.

In order to produce the kamaboko noodles according to the fifth aspect of the present invention, tapioca starch 5 to 15, potato starch 15 to 25, water 5 Then, the above-mentioned various processes are performed to produce a product. From the Kamaboko elementary noodles according to the present invention, the kamaboko noodles are provided with a transparent and sticky texture and koshi, and have a base taste of Kamaboko. As described above, a new texture close to a noodle mochi can be obtained.

[0026]

As described above, according to the kamaboko noodles according to the present invention, the kamaboko is made of fish meat, which is the main raw material of the kamaboko, has a firm koshi and has a kamaboko base taste. It can provide a new texture of raw noodles, and since the surimi of fish meat is less likely to soak in water such as juice compared to processed starch, adding noodles of fish meat to soup etc. Can provide an advantage of being able to maintain a freshly prepared texture for a long period of time, and can provide a new processed fishery product which is low in calories and suitable for health.

Claims (5)

[Claims] At least durum semolina powder, potato starch, whole eggs and water are added to a fish meat surimi, which is the main raw material of kamaboko, and the mixture is kneaded together, and the kneaded mixture is formed into an elongated noodle shape. Kamaboko noodles, which are cooked in boiling water with a little salt. 2. Hot water in which at least flour and water are added to a fish meat surimi, which is a main raw material of kamaboko, and kneaded together, and the kneaded mixture is molded into an elongated noodle shape and a little salt is added. Kamaboko elementary noodles, which are boiled in a bowl [3] At least buckwheat flour, flour and water are added to the fish meat surimi, which is the main raw material of the kamaboko, and the mixture is kneaded together. Kamaboko elementary noodles, which are cooked in boiling water. 4. A fish meat, which is a main raw material of kamaboko, is added with at least fresh flour and water and kneaded together, and the kneaded mixture is molded into an elongated noodle shape and a little salt is added. Kamaboko noodles, which are made by boiling in hot water. 5. At least tapioca starch, potato starch and water are added to the fish meat surimi, which is the main raw material of the kamaboko, and the mixture is kneaded together, and the kneaded mixture is molded into noodles to form a little salt. Kamaboko elementary noodles, which are cooked in boiling water.