JPS5942856A - Preparation of noodle using fish meat paste containing seatangle and fish bone component - Google Patents

Abstract

PURPOSE:To prepare noodles similar to hand-made noodles in the resistance to the teeth and having the deliciousness and nutrient of the seatangle, by using fish meat paste containing fish bone component and powdery seatangle as a part of the raw material of noodles. CONSTITUTION:A fresh fish body with bone is frozen at <=-30 deg.C and crushed to obtain fish meat paste containing fish bone component. The paste is added in combination with powdery seatangle to wheat flour or other noodle raw material, and the mixture is formed to noodles by conventional noodle-making process.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing 118 using a fish paste containing kelp and fish bone components.

Noodles are made by adding salt and water to noodle-making raw materials such as wheat flour, mixing them thoroughly to form noodle strips, and then forming them into noodle strings. Since lllIm was unable to sufficiently form gluten, it was not possible to create a product with the same chewy texture as hand-pulled noodles. In order to improve this point, the present inventors
A fish paste containing fish bone components obtained by crushing fresh fish bodies with bones that have been quickly frozen is added to flour and other noodle making ingredients to make noodle dough, which is aged at an appropriate temperature and then made into noodles. As a result, we proposed a method for producing noodles that have a chewy texture similar to that of hand-made noodles using MS Daitm. (Patent Application No. 62382 of 1982) The method for producing noodles using the fish bone component base and fish meat paste has a unique viscoelasticity due to the calcium in the fish bone component interacting with the gluten of the wheat flour. Noodle making gives alcoholic beverages the same chewy texture as hand-made noodles, and is superior in terms of nutritional content enhancement due to the presence of protein, amino acids, and phosphorus and calcium derived from fish bone components in the fish paste. Although it was a noodle dish, it had a problem with the seasoning being tasteless and acrid.

On the other hand, kelp has been widely used as a stock ingredient since ancient times, and since the discovery of its flavor component, monosodium glutamate, it has been widely known as a raw material that creates the flavor of foods. In the production of noodles, attempts have been made to improve the taste by mixing kelp powder into #i noodle raw materials. (Patent application publication date No. 54-119045)
However, in this method, 5-10% by weight of kelp powder is mixed with wheat flour and noodles are made in the usual manner, but as a result, only a portion of the wheat flour is replaced with kelp. However, the problem is that the difference in physical properties between wheat flour and kelp powder reduces the chewy texture required for noodles, especially udon and soba noodles.

The present inventor used the above-mentioned fish bone component-containing fish paste in combination with kelp powder, with the aim of imparting the excellent flavor produced by kelp to noodles without reducing the above-mentioned chewy texture. The present inventors have discovered that the above-mentioned difficulties can be overcome, and have completed the present invention.

An object of the present invention is to provide a method for producing noodles that can inexpensively supply noodles that have a chewy texture similar to hand-made noodles, as well as the flavor and nutrients of kelp.

In the present invention, a fish meat paste containing fish bone components obtained by crushing fresh fish with bones that has been frozen and solidified at a temperature of -30°C is added to flour and other noodle-making raw materials to make noodle dough, which is then aged. After that 1Iiii! This method of manufacturing noodles is characterized by adding powdered kelp to make noodle dough in the method of manufacturing noodles having a chewy texture by rolling noodles, and using a fish meat paste containing a fish bone component.

In the present invention, the fish bone component-containing fish meat paste that is added to the noodle making W and ingredients 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. The fish with bones is then transferred to a processing table to remove internal organs and other impurities, and 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 -so''c or below and frozen.

The frozen fish is crushed in a three-stage rotary roll crusher, and in the final stage it is turned into a paste.

This paste contains all the fish Ii# components of the fish body in a sufficiently ground state, but the presence of fish bones is not felt at all. 10c per 1.000'g of this paste to maintain the adhesive and elasticity of the paste and to prevent the gust from changing during frozen storage.
By adding the vinegar in step c, a fish paste containing fish bone components suitable for the production of noodles is obtained.

Any species of fish may be used as raw material for making fish paste containing fish bone components, but fish species that are too large,
For example, tuna and whales are not preferred. It is preferable to use fish species that are commonly used for pastry products, such as walleye cod, cod, menuke, horse mackerel, yellowtail, mackerel, salmon, sardine, trout, IX salmon, croaker, flounder, flounder, and shark.

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

In the production of noodles of the present invention, powdered kelp is added to the paste obtained as described above, and /11 wheat flour is further added to form noodles. Normally, the paste is frozen and stored in a solid state, so prior to making noodles, the frozen product is scraped off thinly at room temperature to form a piece of paper, which thaws the frozen product. Return to paste form. This paste is mixed with powdered kelp and other ingredients in a mixer, and then flour and water are added thereto and kneaded well to form noodle dough. The mixing ratio of raw materials at this time is 1-o wheat flour.
For oo g, gL bone component sound-containing fish meat paste 100
~400 g, powdered kelp 30-100 g, salt 5
~50 g and 120-150 g of water. When making soba, replace some of the lJX flour with T6 buckwheat flour.

Usually 100-400g of buckwheat flour is used. The resulting noodle dough is aged at 5-20°C, preferably at 5-10°C, for at least 15 hours, preferably at least 20 hours.

Through this aging, the above paste blends well with the flour and powdered kelp, which not only improves the flavor of the product but also gives it unique viscoelasticity, making it similar to hand-made noodles despite being machine-made. Gives a chewy texture.

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

The resulting noodle strips are cut into noodle strings by a cutting machine.

When making boiled noodles, cut the noodle strings that come out of the cutting machine into appropriate lengths and immediately boil them in boiling water. Boiled noodles can be obtained by placing boiled noodles in cold water and cooling them while washing.

When dry noodles are made, the noodle strings that come out of the cutting machine are cut into a certain length and dried in the sun or artificially.

Noodles containing fish bone ingredients, fish paste, and powdered kelp are slightly harder and more viscoelastic than regular noodles.
Even though the noodles are made using the aIS machine, they have a sufficient chewiness and the texture is almost the same as that of hand-made noodles. On the other hand, when a fish paste that does not contain fish bone components is used, the viscoelasticity of the noodles is somewhat improved, but it is not as good as when a fish paste that contains fish bone components is used. This is thought to be because the calcium content in the fish bone component combines with the gluten in the flour and the fish protein in the paste during ripening, and the products give the noodles their unique texture.

Next, details of the production of fish paste containing fish bone components will be explained in Reference Examples, and further details of the production of noodles according to the present invention will be explained in Examples.

Reference example (Manufacture of fish meat paste containing fish bone components) 10 kg of highly fresh walleye cod was washed in a wide rotary washing machine with 2" CC soil 1 low temperature water at a speed of 7 to 8 revolutions per minute. The washed fish body weighing 9.6 kg was transferred to a processing table, and the inner 8 parts, the diameter from which impurities had been removed, and the skin were placed in a dehulling machine.

The molted fish bodies were washed again using a water-cooled rotary washer and then dehydrated to obtain washed fish bodies weighing 8.5 kg. 130 pieces of this fish
The frozen and solidified fish body is placed in a freezer kept at a temperature below °C and then crushed through a coarse crusher consisting of a pair of Evo-shaped rolls, and then through a two-stage rotary grinder consisting of a pair of grooved rolls. Shattered. The product coming out of the second stage grinder was ground into fine grains and was already in the form of a paste. The yield was 8.2 kg.

82 ee of vinegar was added to this paste and kneaded for 20 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 in the fish body, the presence of fish bones was not felt.

Water Protein Calcium Phosphorus 80-0
Kuiia-796571mg 377mg Example 1 (Udon noodles) (Blend of raw materials) Wheat flour 10kg Quick-mixing paste containing fish bone component of the reference example kg Powdered kelp 500g Salt 200g Water
2 kg of thawed fish paste obtained by thinly scraping 1,500 g of the frozen fish paste containing fish bone components of the reference example at room temperature and 500 g of powdered kelp were thoroughly mixed and kneaded. To this was added 10 kg of wheat flour and 200 g of salt dissolved in 1500 g of water, and the mixture was further mixed and kneaded to form noodle dough. 5-
It was aged for 25 hours at a temperature of 10°C. The test dough was rolled with a roll to form a noodle sheet, then cut into noodle strings using a cutting machine, immediately placed in boiling water, and boiled in a concave manner for 15 minutes to obtain boiled noodles.

The product looks the same as regular udon noodles, but it is slightly darker, but the boiled noodles themselves have a flavor, so they can be served as is. Also, since the mixture of boiled noodles and stewed udon is flavored with fish paste containing fish bone components and kelp, there is no need to make a stock.

Furthermore, the noodles themselves are more elastic than regular udon, so they have a ambivalent feel to them, and the texture is almost the same as handmade udon.

Example 2 (Manufacture of buckwheat) (Composition of raw materials) 7 kg of wheat flour
Ba powder 3kg Reference example fish paste containing fish bone components 1.5kg Powdered kelp
500g water 1200g 1.5kg of the thawed fish paste obtained by thinly scraping the reference example frozen fish paste containing fish bones at room temperature, 2kg of buckwheat flour, 500g of N powdered kelp
s and a small amount of water were added and mixed well in a mixer to knead. Add to this 8kg of flour and 1200ml of water.
g was added, and the mixture was further mixed and kneaded to form noodle dough. This noodle dough was aged for 25 hours at a temperature of 5-10°C. The aged noodle dough was rolled with a roll to form a noodle sheet, and then cut into mm by a cutting machine. Noodle strings were placed in boiling water and boiled to obtain boiled noodles.

The product is not much different from regular soba in appearance, but since the soba itself has a flavor, there is no need to make a stock if it is boiled as is to make stewed soba. Also, the soba itself has a good crunch, and its texture is comparable to that of regular soba.

Applicant: Zengyo Co., Ltd. Representative Patent Attorney Tsu 1) Akira

Claims (1)

[Claims] (1) Fish meat paste containing fish bone components obtained by crushing fresh fish with bones frozen and solidified at a temperature of -30°C or below,
In addition to wheat flour and other t11!1lli raw materials, powdered kelp is added in the tiA"fE-Qfm manufacturing method, which has a chewy texture, by making noodle dough, aging it, and then making noodles. 1. A method for producing noodles using a fish paste containing kelp and fish bone components, the method comprising: preparing noodle dough using kelp and fish bone ingredients.