JPS6125451A - Production of noodle - Google Patents

Production of noodle

Info

Publication number
JPS6125451A
JPS6125451A JP14525984A JP14525984A JPS6125451A JP S6125451 A JPS6125451 A JP S6125451A JP 14525984 A JP14525984 A JP 14525984A JP 14525984 A JP14525984 A JP 14525984A JP S6125451 A JPS6125451 A JP S6125451A
Authority
JP
Japan
Prior art keywords
fish bones
noodles
bones
boiled
temperature
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP14525984A
Other languages
Japanese (ja)
Inventor
Isao Sugimoto
勲 杉本
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP14525984A priority Critical patent/JPS6125451A/en
Publication of JPS6125451A publication Critical patent/JPS6125451A/en
Pending legal-status Critical Current

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  • Noodles (AREA)

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

【発明の詳細な説明】 本発明はCaを栄養素として含み生麺を汁の中で茹でる
ことの出来る麺の製造法に係るものである。
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.

従来カルシウムの麺類への添加としては炭酸カルシウム
、クエン酸カルシウム、リン酸カルシウム、水酸化カル
シウム、天然物としては卵殻、貝殻、動物骨の焼成物(
CaO又はCa(OH)2との混合物)等が添加されて
いた。
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.

いずれも・茹でた際に茹湯中に溶出又はカルシウム化合
物粒体は茹処理の際に、麺線中から崩壊転出して麺が崩
れるという好ましからざる現象が見られた。
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.

またカルシウム塩類は程度の差はあれ茹湯中に溶は特有
の金属味、収斂味を有しカルシウム栄養素を麺に補給す
る場合は技術的に難しかった。特に本発明企図の如く、
生麺を調味液中で茹でるか茹処理の最終工程で調味の素
を投入し茹汁をそのものと麺を喫食する場合は従来のカ
ルシウム剤では技術的な不可能を伴った0本願法を説明
する0本願法の魚骨を採用した理由は畜骨は微粉にし難
いこととカドミウムを多量に含有することがあるので畜
骨は選ばなかった。
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.

95℃以下で煮沸又は蒸熱する意図はこの温度以上で加
熱する場合は骨の組織を構成し骨中のカルシウム塩を相
互に接着しているいろのがコラーゲンなる硬質蛋白であ
るがこの蛋白質を出来るだけ分解又は溶出させないこと
にある。蒸煮の温度が高く100℃近くであるとコラー
ゲンが膨化し又一部はゼラチン化し組織は崩壊する。従
って骨の本来のカルシウム燐酸塩はコラーゲンと離れ砂
状の粘性の全くない青粉が得られるだけだった。之は前
述の如く麺類に添加した場合水に溶出し異味、収斂味の
原因となった。
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.

それが本願法における95℃以下の低温煮熱の理由であ
る0次に65℃以下の低温乾燥の理由をのべると次のよ
うになる。すなわち65℃以上の乾燥は魚骨体に淡褐色
の着色を来すこととなると同時にコラーゲンの分解によ
って生成したゼラチンはゲル化能が失われて来る。この
傾向はまだ未乾燥で水分が多い状態の高温乾燥では特に
顕著な影響があった。ゼラチンがゲル化能を失いコラー
ゲンが水への膨潤能を失うということは製麺添加剤とし
ては好ましい事ではない0本願法においてはコラーゲン
及ゼラチンが魚骨の表面を囲繞された状態、すなわち組
織体は出来るだけ破壊されず微粉にすることに成功し、
こうした製法による青粉体を製麺の際に添加することに
より本願法が目的とする麺用汁の中で茹でそのまま茹汁
と共に喫食することに成功したものである。
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.

粉砕は水分が3%〜8%に乾燥した魚体を衝式粉砕機を
使用して粉砕した。
For the pulverization, the dried fish body having a moisture content of 3% to 8% was pulverized using a mill.

粉砕機の種類は特に限定はしない、しかし粉砕には強力
な衝撃力を付与しないとゼラチン。
The type of crusher is not particularly limited, but gelatin must be crushed without applying strong impact force.

コラーゲンと共存するカルシウム燐酸塩(魚骨)の粉砕
は難しい。
Calcium phosphate (fish bone), which coexists with collagen, is difficult to crush.

なお魚骨を煮熱処理、水洗の後凍結して乾燥を待たず粉
砕機にかけ微粉砕し後真空乾燥したものは良品質のもの
が得られた。特に白色の粉体が得られる。
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.

このように魚骨を95℃以下の煮沸、水洗65℃以下の
温度で乾燥し後、微粉砕した蛋白質(ゼラチンも含有)
を5%〜30%含有した魚骨粉を生麺に加えることによ
り該麺類を調味液とともに煮沸しそのまま茹液と共に喫
食することに成功したものである。たとえば400〜5
001の調味液を沸騰し100g〜150gの本願法に
よる生麺を投入し茹時間2〜3分の後汁と共に喫食して
美味であった。最初氷で沸騰させ本願法による生麺を投
入し途中で茹液に調味量を添加しても本発明の効果を阻
害するものではない。
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.

いま本願法によるカルシウム塩と完全に長時間高熱煮沸
によって魚骨の蛋白質を除去したものと食品添加剤とし
ての燐酸第二カルシウムとの三種類の試験をした。
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.

表   1 生麺の製造条件 1)小麦粉は日清製粉天安門 2)添加カルシウム塩粉の添加量は対粉1%添加 3)加水ボーメ6度の食塩水対粉34%4)切歯番手 
22# 5)  評    価 茹麺の硬軟、滑かさ、煮崩れ、調味液の変化を評価対象
としてパネル員lO名による10点満点の平均値を評価
値とした。
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)  @の茹条件は調味料ラーメンスープ400m1
を沸騰させ生麺110gを投入茹時間2分この結果判明
したことは骨と蛋白質すなわちコラーゲン及ゼラチンが
共存した状態で粉体にしたものが本順法の目的にもっと
も有効なることを知って本発明を完成したのである。
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.

そのためには95℃以下の温度による煮熱と65℃以下
の温度による乾燥をした後微粉砕し蛋白質量を5〜30
%含有させた粉体を作りこれを添加した生麺を作ること
が本願発明の第一要件なのである。次に第一要件で製造
した生麺線を沸騰している調味液中に投入しそのまま喫
食することを可能にしたカルシウム強化類が第二要件と
なるのである。換言すれば本願発明は第二要件を充すた
めに第一要件を必要とするものである。1#粉化された
蛋白質含有魚骨粉は小麦粉中のグルテンと類似した物性
を宥し加水により粘性を発生しグルテンようの製麺適性
を示すと同時に茹処理の際に茹湯中にカルシウム塩類溶
出又は転出を阻止するものと思われる。
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.

いま実施の一例を示す。An example of implementation will now be shown.

実施例 l 鱈骨IKgを5磨〜10文の93℃の温度で約40分〜
60分加熱処理する。次に被熱処理骨を清水で洗浄し黒
色の浮遊物(主として皮部や異物)を除去する。次に6
4℃で1時間30分乾燥した。最終魚骨水分が5.2%
になった時点で小型の衝撃式ミキサーを使用し微粉にし
た。
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.

蛋白質は25.2%であった。この骨分1%を小麦粉(
日清製粉KK製天安門)に加え6度の食塩水を34%(
対物)を加え常法によりミキサー、ロールにかけ22番
の切歯で麺線になし400IIll〜500m1の中麺
スープ中で煮沸を2分間行ってそのまま喫食した。美味
であった。
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)

【特許請求の範囲】[Claims] 魚骨を95℃以下の温度において煮熱又は蒸熱し水洗後
65℃以下の温度で乾燥後微粉にするか該加熱処理後魚
骨を凍結後粉砕微粉にし乾燥し蛋白質を5%〜30%含
有させたものを麺類に添加することを特徴とする麺類製
造法。
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.
JP14525984A 1984-07-14 1984-07-14 Production of noodle Pending JPS6125451A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP14525984A JPS6125451A (en) 1984-07-14 1984-07-14 Production of noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP14525984A JPS6125451A (en) 1984-07-14 1984-07-14 Production of noodle

Publications (1)

Publication Number Publication Date
JPS6125451A true JPS6125451A (en) 1986-02-04

Family

ID=15380995

Family Applications (1)

Application Number Title Priority Date Filing Date
JP14525984A Pending JPS6125451A (en) 1984-07-14 1984-07-14 Production of noodle

Country Status (1)

Country Link
JP (1) JPS6125451A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06105642A (en) * 1992-09-28 1994-04-19 Isao Watanabe Powder of dried marine product, production of the same powder, apparatus for producing the same powder, method for forming powder of dried marine product, formed product of the same powder, forming frame for forming into the same formed product and seasoning and food additive consisting of powder of dried marine product
CN102160622A (en) * 2011-03-10 2011-08-24 湖南农业大学 Method for processing poultry skeleton soup dried noodles with delicate flavor
CN103271289A (en) * 2013-05-24 2013-09-04 孙燕群 Deep-sea fish bone meal noodles

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06105642A (en) * 1992-09-28 1994-04-19 Isao Watanabe Powder of dried marine product, production of the same powder, apparatus for producing the same powder, method for forming powder of dried marine product, formed product of the same powder, forming frame for forming into the same formed product and seasoning and food additive consisting of powder of dried marine product
CN102160622A (en) * 2011-03-10 2011-08-24 湖南农业大学 Method for processing poultry skeleton soup dried noodles with delicate flavor
CN103271289A (en) * 2013-05-24 2013-09-04 孙燕群 Deep-sea fish bone meal noodles

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