JPS6125451A - Production of noodle - Google Patents

Abstract

PURPOSE:To obtain noodles containing Ca as a nutriment, and capable of being boiled in the raw state in a soup, by boiling fish bones or steaming the fish bones and finely powdering the fish bones, or freezing the resultant fine powder, pulverizing the frozen powder, and adding the resultant fine powder to noodles. CONSTITUTION:Fish bones are boiled or steamed at <=95 deg.C temperature, washed with water, dried at <=65 deg.C temperature, and finely pulverized or the fish bones after the above-mentioned heat treatment are frozen, pulverized into fine powder, which is then dried to prepare a material containing 5-30% protein. The resultant powder is then added to noodles. The reason why the fish bones are boiled or steamed at <=95 deg.C is that the hard protein coolagen, constituting the bone tissue, and bonding mutually bonding calcium salts in the bones are not decomposed nor eluted as practically as possible. The drying at a temperature of 65 deg.C or below is carried out for the following reasons; Drying at >=65 deg.C causes coloration of fish bones to light brown color, and gelatin formed by the decomposition of the collagen loses the gelation ability at the same time.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing noodles that contain Ca as a nutrient and allow raw noodles to be boiled in soup.

Conventional calcium additions to noodles include calcium carbonate, calcium citrate, calcium phosphate, and calcium hydroxide; natural products include eggshells, seashells, and baked animal bones (
CaO or a mixture with Ca(OH)2), etc. were added.

In both cases, an undesirable phenomenon was observed in which the calcium compound particles were eluted into the boiling water during boiling, or the calcium compound particles were disintegrated and transferred out of the noodle strings during the boiling process, causing the noodles to crumble.

In addition, calcium salts have a distinctive metallic taste and astringent taste when dissolved in boiling water to varying degrees, making it technically difficult to supply calcium nutrients to noodles. In particular, as contemplated by the present invention,
When boiling raw noodles in a seasoning liquid or adding seasoning ingredients in the final step of the boiling process and eating the noodles together with the boiling water, we will explain the present method, which is technically impossible to use with conventional calcium supplements. The reason for using fish bones in the present method is that animal bones are difficult to grind into powder and may contain a large amount of cadmium, so animal bones were not selected.

The intention of boiling or steaming at a temperature below 95 degrees Celsius is that when heating above this temperature, the hard protein called collagen, which constitutes bone tissue and binds calcium salts in bones together, can be removed. The purpose is to prevent decomposition or elution. If the steaming temperature is high, close to 100°C, the collagen will swell and some will become gelatinized, causing the tissue to collapse. Therefore, the original calcium phosphate in bones was separated from the collagen, resulting in only a sandy blue powder with no viscosity. As mentioned above, when added to noodles, it was eluted into water and caused an off-taste and astringent taste.

This is the reason for boiling at a low temperature of 95° C. or lower in the present method.The reason for drying at a low temperature of 65° C. or lower is as follows. That is, drying at 65° C. or higher causes the fish bones to become pale brown in color, and at the same time, the gelatin produced by the decomposition of collagen loses its gelling ability. This tendency was particularly noticeable in high-temperature drying, which was still undried and had a high moisture content. The fact that gelatin loses its ability to gel and collagen loses its ability to swell in water is not desirable as an additive for noodle making. The body was successfully reduced to a fine powder without being destroyed as much as possible,
By adding the blue powder produced by this manufacturing method during noodle making, it has been possible to boil the noodles in the noodle soup and eat them as they are with the noodle soup, which is the objective of the present method.

For the pulverization, the dried fish body having a moisture content of 3% to 8% was pulverized using a mill.

The type of crusher is not particularly limited, but gelatin must be crushed without applying strong impact force.

Calcium phosphate (fish bone), which coexists with collagen, is difficult to crush.

In addition, good quality was obtained when fish bones were heat treated by boiling, washed with water, frozen, finely ground in a crusher without waiting for drying, and then vacuum dried. Particularly white powder is obtained.

In this way, fish bones are boiled at a temperature below 95℃, washed with water, dried at a temperature below 65℃, and then finely ground to produce protein (also contains gelatin).
By adding fish bone powder containing 5% to 30% of Noodles to raw noodles, the noodles can be boiled with a seasoning liquid and then eaten as is with the boiling liquid. For example 400-5
001 seasoning liquid was boiled, 100g to 150g of raw noodles according to the present method were added, and after boiling for 2 to 3 minutes, the noodles were eaten with the soup and were delicious. The effects of the present invention will not be impaired even if the raw noodles according to the present method are first boiled with ice and a seasoning amount is added to the boiling liquid midway through.

Three types of tests were conducted: calcium salt according to the present method, fish bone protein from which the protein had been completely removed by boiling at high heat for a long time, and dicalcium phosphate as a food additive.

Table 1 Manufacturing conditions for raw noodles 1) Wheat flour is Nisshin Seifun Tiananmen 2) Amount of added calcium salt powder is 1% to flour 3) 34% to flour in 6 degrees Baume hydrated saline solution 4) Incisor count
22#5) Evaluation The hardness, softness, smoothness, crumbling of the boiled noodles, and changes in the seasoning liquid were evaluated, and the evaluation value was the average value out of 10 given by the panel members.

6) Boiling conditions for @ are 400ml of seasoned ramen soup.
I brought it to a boil and added 110g of raw noodles and boiled it for 2 minutes.The results revealed that the most effective method for complying with this law was to make powder with bone and protein, that is, collagen and gelatin coexisting. He completed his invention.

To do this, boil at a temperature below 95℃, dry at a temperature below 65℃, and then finely grind to reduce the protein content to 5-30.
The first requirement of the present invention is to prepare a powder containing % and to produce raw noodles to which it is added. Next, the second requirement is a calcium-enriched product that allows the raw noodle strings produced under the first requirement to be placed in a boiling seasoning liquid and eaten as is. In other words, the present invention requires the first requirement in order to satisfy the second requirement. 1# Powdered protein-containing fish bone powder has physical properties similar to gluten in wheat flour, and when water is added, it develops viscosity, demonstrating the suitability of gluten for noodle making, and at the same time, elution of calcium salts into boiling water during boiling. Or it is thought to prevent people from moving out.

An example of implementation will now be shown.

Example 1 Brush Ikg of cod bone for 5 to 10 minutes at a temperature of 93°C for about 40 minutes.
Heat treatment for 60 minutes. Next, the heat-treated bone is washed with clean water to remove black floating matter (mainly skin and foreign matter). Next 6
It was dried at 4°C for 1 hour and 30 minutes. Final fish bone moisture is 5.2%
At that point, it was pulverized using a small impact mixer.

Protein was 25.2%. Add 1% of this bone content to flour (
Nisshin Seifun KK Tiananmen) and 34% (34%) 6 degree salt water (
The mixture was added to a mixer and rolled using a conventional method, and then cut into noodle strings using No. 22 incisors.The noodles were boiled for 2 minutes in 400ml to 500ml of medium noodle soup and eaten as is. It was delicious.

Claims (1)

[Claims] Fish bones are boiled or steamed at a temperature of 95°C or lower, washed with water, dried at a temperature of 65°C or lower, and then pulverized, or after the heat treatment, the fish bones are frozen, pulverized, and dried to contain 5% to 30% protein. A method for producing noodles, which is characterized by adding the prepared ingredients to noodles.