JPS5942855A - Preparation of noodle using fish meat paste containing shrimp and fish bone component - Google Patents

Abstract

PURPOSE:To prepare noodles similar to the hand-made noodles in the resistance to the teeth, and having the taste and flavor of shrimp, by using fish meat paste containing fish bone component in combination with shrimp paste, shrimp crust paste and shrimp extract as raw materials. CONSTITUTION:A fresh fish body with bone is frozen at <=-30 deg.C and crushed to obtain a fish meat paste containing fish bone component. Wheat flour or other noodle raw material is added with the paste together with (A) shrimp paste having blight color and obtained by removing the head and guts from a shrimp, treating the body of the shrimp with ascorbic acid or an ascorbic acid salt, and grinding and freezing the treated shrimp, (B) a shrimp crust paste obtained by boiling the head and the guts of the shrimp in water, and freezing and crushing the crust of the shrimp, and (C) a shrimp extract obtained by filtering and concentrating the residual liquid of the above boiling process. The mixture thus obtained is formed to noodles by conventional noodle-making process.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing noodles using a fish meat paste containing shrimp and fish bone components, and more particularly to a method for producing noodles using a shrimp paste that completely utilizes the components of shrimp.

Noodles are made by adding salt and water to m-noodle raw materials such as wheat flour, making noodle strips, which are then made into noodle strings. However, machine-made glue does not allow sufficient gluten formation. However, it was not possible to create a product with the same chewy texture as handmade noodles. In order to improve this point, the present inventor added a fish meat paste containing fish bone components obtained by crushing a new group of fish bodies with bones that were quickly frozen to below -30°C to flour and other noodle making ingredients. We proposed a method for producing noodles that have the same chewy texture as hand-made noodles, even when made by machine, by making noodle dough, aging it at an appropriate temperature, and then making noodles. (Patent Application No. 62382 of 1982) The method for producing noodles using the fish paste containing fish bone components is based on the method of manufacturing noodles using a machine W because the calcium in the fish bone components interacts with the gluten of the flour to exhibit unique viscoelasticity. The noodles also give the noodles the same chewy texture as handmade noodles, and the protein in the fish paste,
Noodles are excellent in terms of nutritional enrichment due to the presence of amino acids and phosphorus and calcium derived from fish bone components, but they have drawbacks in that they have a slightly dark appearance and a bland taste.

The present inventor aimed to improve this point and completed the present invention by focusing on imparting the flavor of shrimp.

Shrimp is considered to be a high-class seafood, and in recent years, it has been imported in large quantities from foreign countries, and although it is a luxury item, it is a seafood that is loved by the masses. In particular, shrimp's flavor goes well with noodles, as seen in tempura udon and tempura soba.
It has been proposed to impart a shrimp flavor to noodles. (
Patent Application Publication No. 151148/1982, 1973-
(No. 124642) However, these proposals involve simply mixing dried shrimp shell powder during noodle making or simply adding shrimp to fried noodles, which may damage the texture of the noodles themselves or It does not aid digestion.

An object of the present invention is to provide a method for producing noodles that can inexpensively provide noodles that have a chewy texture similar to that of hand-pulled noodles and a shrimp flavor.

The present invention involves making noodle dough by adding a fish paste containing fish bone components obtained by crushing fresh fish with bones frozen and solidified at a temperature of -30°C or lower to flour and other noodle-making raw materials,
In a method for producing noodles with a chewy texture, the noodles are aged and then made into noodles.
Brightly colored shrimp paste obtained by crushing and freezing, b) Head and inner parts of shrimp! Part A is boiled in boiling water, b-x) the diameter of the frozen and solidified shrimp shell obtained by the above boiling, the shrimp shell paste obtained by crushing, and b-2 the part obtained during the above boiling. This is a method for producing noodles using a fish meat paste containing shrimp and fish bone components, characterized in that after filtering the obtained residual liquid, a shrimp extract obtained by concentrating is added to make noodle dough.

The fish bone component-containing fish meat paste added to the raw material in the present invention can be obtained by the method described below.

First, a fresh fish body is selected, placed in a water-cooled rotary washer, and washed at a speed of 7 to 8 revolutions per minute using low-temperature water at a temperature close to 0°C. After that, the fish body with bones is transferred to a processing table and the internal organs and other impurities are removed vII! husband,
It is then put through a dehulling machine to remove the skin.

After molting, the fish body is washed again and then dehydrated. Next, the fish body is placed in a freezer kept at -30°C or lower and frozen. The frozen fish body is crushed in a three-stage roll rotary crusher,
At the most M stage, it becomes paste-like. This paste contains all the fish bone components of the fish body in a sufficiently ground state, but the presence of fish bones is not felt at all.

In order to maintain the adhesive strength and elasticity of the paste and to prevent the paste from changing during frozen storage, this paste 1.
By adding 10 cc of vinegar per 000g,
To obtain a fish meat paste containing a fish bone component suitable for producing noodles.

Any species of fish may be used as raw material for making fish meat paste containing fish bone components, but fish bones that are too large,
For example, tuna and whales are not preferred. Walleye cod, cod, menuke, horse mackerel, yellowtail, mackerel, salmon, sardine, trout, conger, croaker, flounder, and shark, etc.
It is preferable to use fish species that are normally used for producing paste products.

Further, when grinding the frozen fish body with bones, it is preferable to grind it by Tgi so that it is as fine as possible. If large particles remain during grinding and are added to noodles, they will easily break, and since the particles are mostly fish bones, they will affect the texture of the noodles.

Next, the production of shrimp paste and shrimp extract will be explained.

Place the shrimp as fresh as possible on a processing table, cut off the head, remove the diameter, and remove the internal organs.

The body parts thus obtained are immersed in a 0.5-1.5% ascorbic acid aqueous solution for 5-15 minutes to prevent the shrimp from turning black during handling. After soaking, the body parts of the shrimp are completely drained, and then mashed in a chirotsuba.
Then grind it into an ultra-fine shrimp paste. The grinding degree at this time must be as fine as possible, and must pass through a 100-mesh sieve at least 7 times.

Place the resulting paste in a suitable container and store it in a freezer at a temperature below -15"C for at least 10 hours (preferably 1 hour).
Freeze for at least 5 hours). During this freezing process, the shrimp paste becomes the bright red color characteristic of shrimp.

On the other hand, the head part of the shrimp shunted from the body part and the inner I
Place the la part in a boiling pot pre-boiled at 95-100°C and boil at 95-100°C for 30°C.
- Boil vC for 30 minutes. This 91rJH turns the head shell into the bright red color of shrimp, so scoop it out and leave it to cool in the air. The collected shrimp shells are
After cooling to room temperature, below -20℃ (preferably -30℃)
Place in a freezer with a humidity of (below) and freeze. Freeze 1fjf
'J is crushed by chimitzpar, and further crushed by a grinder to obtain shrimp shell bait. Store the shrimp shell paste in a container and freeze it.

The liquid remaining after collecting the shrimp shells is filtered and then concentrated to a water content of 50% to obtain shrimp extract. This product has a flavor unique to shrimp.

When boiling the shrimp heads and internal organs in the boiling water described above, it is preferable to use the remaining liquid from the previous operation and repeat the boiling process 2 to 5 times by adding new shrimp heads and internal organs. By repeating this boiling, the shrimp extract accumulates in the residual liquid, so the cost of concentrating the residual liquid can be saved.

In the production of noodles of the present invention, the paste obtained as described above is added to noodles to form noodles. Prior to making noodles, these frozen products of paste are scraped off at room temperature to form flakes, which thaws the frozen products and returns them to paste. Next, shrimp paste and shrimp shell paste are added to the blind fish bone paste and thoroughly mixed in a mixer. Flour, other noodle-making raw materials, salt, and the above-mentioned shrimp extract are added to this and thoroughly kneaded in a mixer to form noodle dough. The mixing ratio of the raw materials at this time is 100-400 g of fish meat paste containing fish bones, 100-400 g of shrimp paste and shrimp shell paste, and 30-40 g of shrimp extract per 1,000 g of wheat flour.
It is 100g. The obtained noodle dough is aged at 5-20°C (preferably 5-10°C) for at least 15 hours (preferably 20 hours or more).

This maturation allows the paste to blend well with the flour, which not only improves the taste of the product, but also imparts unique viscoelasticity to the product, giving it the same tartar texture as hand-pulled noodles.

When making soba, you can replace up to half of the 4\table flour with buckwheat flour.

His aged noodle dough is passed through a roll-type belting machine to form noodle sheets, which are then folded in half and passed through the belting machine repeatedly. This greatly improves the viscoelasticity of the product.

The resulting noodle strips are passed through a cutting gutter to form noodle strings.

When making a boiled sample, cut the noodle strings that come out from the cutout into appropriate lengths, and immediately place them in water and boil them. Boiled crocodile can be obtained by placing boiled crocodile in cold water and cooling it while washing.

To prepare the mixture for making dried noodles, the noodle strings that come out of the cutting machine are cut into a certain length and then dried in the sun or artificially.

Noodles containing fish bone component-containing fish N paste and the above-mentioned shrimp paste are slightly harder than energized noodles and have greater viscoelasticity. Despite this, there is sufficient tartar on the noodles, and the texture is not that sharp.On the other hand, when a fish paste that does not contain fish bone components is used in 1IIIl!lI, the viscoelasticity of the noodles improves somewhat. However, this is not as good as when using fish paste containing fish bone components.This is because the calcium content in the fish bone components combines with the gluten in the flour and the fish protein in the paste during ripening, resulting in the formation of a product. It is believed that this gives the noodles a unique texture.Furthermore, the noodles of the present invention contain all the shrimp ingredients, which are the shrimp paste, shrimp shell paste, and shrimp extract, and have a shrimp flavor. The noodles themselves have a luxurious feel and are well seasoned, so there is no need to add any special seasoning when cooking.

Reference Example 1 (Manufacture of shrimp paste) After thoroughly washing 7.5 kg of shrimp body parts obtained by separating and removing the heads and internal organs from 10 kg of fresh shrimp bodies, this was mixed with 1.0% ascorbine. It was immersed in 20 L of acid aqueous solution for 10 minutes. After thoroughly draining the body of the shrimp, mash it in a chimperer,
Further, the mixture was subjected to a grinder (an ultrafine grinder rotating at 1 to 450 revolutions per minute) to obtain 6.84 kg of ultrafine shrimp paste that could pass through a 200 mesh mill. The resulting paste retained its characteristic shrimp color and did not exhibit any blackening phenomenon.

Put 0.5Kg of the paste obtained above in a container, -1
It was transferred to a 5° C. freezer and stored in a frozen state for 15 hours.

The frozen shrimp paste after being stored for 15 hours had a more vivid red color than the shrimp paste before storage, and it retained the characteristic flavor of shrimp.

A combination of the shrimp head and internal organs separated from the body part f
fi 2.5 Kg in advance with 7L of water at 95-10
Rice boiler boiling at 0℃
and boiled for 40 minutes at a temperature of 95-100°C. During the boiling process, shrimp shells that rose to the top of the boiling pot were collected at any time and allowed to cool. Collected 2.6 kg of shrimp per 20″
The frozen product was placed in the freezer of 'C' and frozen, and the resulting frozen product was crushed in a chimperer and then crushed in a grinder to obtain 1.5 kg of shrimp shell paste. This shrimp shell paste was stored in a container in a freezer.

The shrimp extract was concentrated to 50% to obtain 1 kg of shrimp extract. This product possessed the unique flavor of shrimp and could be used as a seasoning as is.

Reference Example 2 (Manufacture of fish meat paste containing fish bone components) 10 kg of the main school fish of highly fresh walleye cod was washed in a water-cooled rotary washer at a speed of 7-8 revolutions per color using low-temperature water at 2°C and 1°C. Washed. Transfer 9.6 kg of washed fish to a processing table, remove internal organs and impurities, and then put it in a skinning machine to remove the skin.

The molted fish body was washed again using a water-cooled rotary washer and then dehydrated to obtain a washed fish body weighing 8-5 kg. This fish body is 13
The frozen and solidified fish body is placed in a freezer maintained at a temperature of 0°C or less to be frozen, and then passed through a coarse crusher consisting of a pair of Evo-shaped rolls, and then passed through a two-stage rotary grinder consisting of a pair of grooved rolls. I crushed it. The product coming out of the second stage grinder was ground into fine 11T1 particles and was already in the form of a paste. Yield was 8-2 Kg.

82 cc of vinegar was added to this paste and thoroughly kneaded for π minutes to obtain a fish meat paste containing fish bone components.

The analysis results of the paste product are shown in the following table,
Even though it contained all the fish bone components, the presence of fish bones was not felt.

Moisture Protein Calcium Phosphorus Garden, 0%
13.7% 571 mg 377 mg Example 1 (M-making of shrimp udon) (Composition of raw materials) Small Table Powder 1,000 g
Fish paste containing fish bone components of Reference Example 2 00 g Shrimp paste of Reference Example 1 80 g Shrimp shell paste of Reference Example 1 20 g Fish paste containing fish bone components of Reference Example 2 in the above formulation, When the frozen shrimp paste and shrimp shell paste were scraped off thinly at room temperature, they became flaky, but at the same time they were thawed. These were placed in a mixer, mixed thoroughly, salt water obtained by dissolving salt was added, and kneaded for about 20 minutes to fully penetrate the paste mixture and shrimp extract into the flour to obtain noodle dough. .

The noodle dough taken out from the mixer was aged at a temperature of 5°C to 10°C for 25 hours. The noodle dough of the aging method was rolled into a m-band, cut into noodle strings by a cutting machine, placed in boiling water, and boiled for 15 minutes to obtain boiling fat.

The product is pale pink in color and has the aroma of shrimp rectification.
Although it does not look any different from regular udon noodles, it contains fish paste containing fish bones and shrimp paste, and the udon itself has a flavor, so it can be eaten as is without any special seasoning when cooking. The noodles themselves are more elastic than regular udon noodles, and have enough tartar, so even though they are made by machine, they have the same texture as handmade noodles.

Example 2 (Manufacture of buckwheat) (Composition of raw materials) 700g of wheat flour
Ba powder 300 g Fish paste containing fish bone components of Reference Example 2 00 g Shrimp paste of Reference Example 1 80 g Fish paste containing fish bone components of Reference Example 2 in the above formulation, Reference Example 1
If you scrape off the shrimp paste, shrimp shell paste, and frozen shrimp paste at room temperature, it will become flaky, but
At the same time, it was frozen. Put these in a mixer and add about 2
The mixture was mixed for 0 minutes, 300 g of buckwheat (I) was added thereto, and the mixture was further kneaded for about 30 minutes. In addition, 700 g of electrocardiographic O-containing wheat flour, the shrimp extract frame of Reference Example 1, and 1 portion of water were added.
20 cc was added and further kneaded for about 30 minutes to obtain buckwheat dough. This buckwheat dough was aged for 25 hours at a temperature of 5-10"C.The obtained buckwheat dough was rolled with a roll in the same way as noodles, made into noodle sheets, and then cut into noodle strings with a cutting machine.
Immediately put it in boiling water and boil it to obtain boiled noodles.

Since the product contains fish paste containing fish bone components and shrimp paste, there is no need for special seasoning during cooking. Also, even if you don't add any special binders, the soba itself will not break.

Patent applicant: Zengyo Co., Ltd. Agent 弗1) Akira

Claims (1)

[Claims] a> Fish meat paste containing fish bone components obtained by crushing fresh fish bodies with bones frozen and solidified at a temperature below -SO°C is added to Koiwa flour and other noodle-making raw materials! “ji’:I=
In a method of manufacturing noodles that retains a chewy texture, which involves making a base, ripening the base, and then making noodles, shrimp is prepared with the head and part of the shrimp removed.
The shrimp parts treated with ascorbic acid or ascorbic acid salts, mashed, and then frozen to give a thawed color, b) Boil the head and 8 carcass parts of the shrimp in boiling water. b-1) Shrimp shell paste obtained by freezing and solidifying the shrimp shell portion obtained by the boiling process, and b-6 Filtering the residual liquid obtained during the boiling process. A method for producing noodles using a fish paste containing shrimp and fish bone components, which comprises adding a shrimp extract obtained by concentrating the mixture to make noodle dough.