JPS59113860A - Preparation of noodle containing krill - Google Patents

Abstract

PURPOSE:To prepare noodles containing krill paste having high nutrient value and excellent as a natural pigment, by mixing wheat flour with krill paste, water and enzyme, kneading the mixture, and forming in the form of noodles. CONSTITUTION:Wheat flour is mixed with about 30wt% (based on the wheat flour) of krill paste, about 30% of water and about 0.5% of complex enzyme extracted from pineapple, and the mixture is kneaded and formed in the form of noodles. The natural pigment of the krill colors the noodle in pink color, and the noodle has the taste and flavor of shrimp. It has high nutrient value of proteins, and further contains vitamin A, B2, Ca, etc. The fishy smell of the krill paste can be eliminated by the addition of enzyme. The noodle is preservable for a long period, and dried noodles, wheat noodles, macaroni, etc. can also be manufactured by this process.

Description

[Detailed Description of the Invention] Added pigments to noodles are either chemical or vegetable pigments, and the nutritional value of simple substances such as hitamine is added.However, the present invention uses highly nutritious (and natural pigments). This article relates to krill made from krill paste, which is excellent as a slurry.

Next, to explain the manufacturing method, first, 30% of the weight of flour
Mix 0.5% or more of krill paste from inside and outside the area, water from inside and outside the 30th area, and enzymes (more than 30 kinds of complex enzymes extracted from pineapple, called Tanakoso) into the flour;
Strong (The noodles are made by kneading together, but the natural pigment in the krill paste makes the noodles pink, and the taste is shrimp-like, and the nutritional value of the protein is high (in addition, it contains hitamine A S).
B2, contains a lot of calcium (contains high value as a nutritional noodle), and the addition of enzymes eliminates the fishy odor of krill paste, strengthens the elasticity of the noodles, and changes the quality of the noodles, and has a longer shelf life than other noodles. It lasts about twice as long and does not lose its quality, flavor, etc. over time (and also has a good synergistic effect with wheat flour and krill paste, and has a delicious taste). This is a method for producing nutritious noodles that can be made into dry noodles or macaroni, and which have a 5-ton effect on growing infants.

Claims (1)

[Claims] Noodles are made by mixing 30 grams of krill paste with wheat flour, 30 grams of water, and 0.5% enzyme (enzyme extracted from pineapple) and kneading together to prevent raw odor, pink color, and good texture, and nutritional value. A method for producing high quality krill.