JPS62138155A - Crab powder udon (wheat vermicelli) - Google Patents
Crab powder udon (wheat vermicelli)Info
- Publication number
- JPS62138155A JPS62138155A JP60278615A JP27861585A JPS62138155A JP S62138155 A JPS62138155 A JP S62138155A JP 60278615 A JP60278615 A JP 60278615A JP 27861585 A JP27861585 A JP 27861585A JP S62138155 A JPS62138155 A JP S62138155A
- Authority
- JP
- Japan
- Prior art keywords
- crab
- powder
- udon
- flour
- grinding
- 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
Links
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は新規なうどんに関するものである。[Detailed description of the invention] (Industrial application field) The present invention relates to a novel udon noodle.
（従来の技術） 小麦粉を主成分とするうどんが一般的である。(Conventional technology) Udon noodles whose main ingredient is wheat flour are common.
（発明が解決しようとする問題点）
従来の小麦粉を主成分とするうどんは炭水化物のみで蛋
白質、カルシュラム分は包含されていないという問題が
あった。(Problems to be Solved by the Invention) Conventional udon noodles whose main ingredient is wheat flour have a problem in that they contain only carbohydrates and do not contain protein or calcium.
（問題点を解決するための手段）
本発明は上記問題点を解決するためになされたものであ
って、主成分である炭水化物に加えて、蛋白質、カルシ
ュラムをも主成分とする新規なうどんを提供するもので
あり、重量％においてカニパウダーＡ粉１〜３％、カニ
パウダー０．５〜３％、残部小麦粉および不可避的物質
よりなるかに粉うどんを提供するものである。(Means for Solving the Problems) The present invention has been made to solve the above problems, and provides a novel udon noodle whose main ingredients are protein and calcium in addition to carbohydrates, which are the main ingredients. The present invention provides crab flour udon noodles consisting of 1 to 3% crab powder A powder, 0.5 to 3% crab powder, and the remainder wheat flour and unavoidable substances in terms of weight percentages.
次に本発明の限定理由について述べる。Next, the reasons for the limitations of the present invention will be described.
カニパウダーＡ粉とは、かにの身を６０〜１８０℃に乾
燥して１８０〜２７０メツシュ程度に粉砕した粉のこと
であり、該粉が１％以下の場合は、かにの風味がなくな
り、蛋白質の摂取に寄与しないので好ましくない。Crab powder A powder is a powder made by drying crab meat at 60 to 180 degrees Celsius and pulverizing it to about 180 to 270 mesh.If the powder is less than 1%, the crab flavor will be lost. , is not preferable because it does not contribute to protein intake.
又３％以上の場合は、製造されたかに粉うどんの抗折性
が弱く試食時の商品価値が低下するので好ましくない。Moreover, if it is more than 3%, it is not preferable because the produced crab flour udon noodles have weak bending properties and the commercial value at the time of tasting is reduced.
カニパウダーとは、カニの身および殻を含む本体を５Ｉ
ｌ／ＩＩ＋程度に粗砕したのち５０〜１８０℃に乾燥し
たのち微粉砕機で１００〜４００メツシユに粉砕して製
造された粉のことであって、０．５％以下の場合はかに
の風味がなくなり、蛋白質およびカルシュラム分の摂取
に寄与しないので好ましくない。Crab powder is the main body of crab, including its meat and shell.
It is a powder produced by coarsely crushing it to about l/II+, drying it at 50 to 180 degrees Celsius, and then crushing it in a fine grinder to 100 to 400 mesh.If it is less than 0.5%, it is It is undesirable because it lacks flavor and does not contribute to the intake of protein and calcium.
又３％以上の場合は、かに粉うどんの抗折性が弱くなり
、更に、かにの臭いが強く、ゆで上げた際かにの赤色が
強く風味も損うので好ましくない。Moreover, if it is more than 3%, the bending properties of the crab flour udon will be weakened, and furthermore, the crab odor will be strong, and when boiled, the crab will have a strong red color and the flavor will be impaired, which is not preferable.
上記したかにはズワイガニ、ベニズワイガニ等が特に好
ましい種類といえるがこれらに限定するものではない。Among the above-mentioned crabs, snow crab, red snow crab, etc. are particularly preferred, but the crab is not limited to these.
小麦粉は従来からあるうどん原料に使用する通常のもの
でよい。The wheat flour may be any conventional flour used for making udon noodles.
カニパウダーＡ粉、カニパウダー残部小麦粉を配合した
のち水分および塩分を任意添加したのち混練し任意のサ
イズのかに粉うどんを製造するものである。After blending crab powder A powder and crab powder remaining wheat flour, water and salt are optionally added and then kneaded to produce crab flour udon of any size.
（実 施 例）
ｆｌ） 製造工程
小麦粉子カニパウダーＡ粉」−カニパウダーに水分、食
塩をミキサーで配合混練後麺帯機で所定の板状厚さ２〜
５ｆｉに圧縮成形後自動裁断機で８番サイズに仕上げ成
形後３５〜ｂ
間乾燥して乾麺かに粉うどんを製造する。(Example) fl) Production process Wheat flour crab powder A powder - Crab powder mixed with water and salt in a mixer, kneaded, and then rolled into a predetermined plate-like thickness of 2~ with a noodle rolling machine
After compression molding to 5fi, finish molding to size 8 using an automatic cutting machine, and drying for 35 to 50 minutes to produce dried crab flour udon.
尚、乾麺かに粉うどんの他に、生かに粉うどん、半生か
に粉うどんも製造は可能であり、これらの製品は上記実
施例の乾燥工程を省略するか、半生かに粉うどんの場合
は４０℃×３〜６時間程度の乾燥であればよい。In addition to dried crab flour udon, it is also possible to produce raw crab flour udon and semi-raw crab flour udon, and these products can be produced by omitting the drying process in the above example, or in the case of semi-raw crab flour udon. Drying at 40° C. for about 3 to 6 hours is sufficient.
（２）カニパウダーＡ粉の主要成分は、蛋白質４８６．
１％、脂質：２．５％、繊維質：１．０％、炭水化物、
糖質：０．９％、その他でありサイズは２００メツシユ
に粉砕した粉を用いた。(2) The main component of crab powder A powder is protein 486.
1%, fat: 2.5%, fiber: 1.0%, carbohydrates,
Carbohydrate: 0.9%, others, and the powder used was ground into 200 mesh pieces.
（３）カニパウダー粉の主要成分は、
蛋白質：３３．９％、脂質：０．２％、繊維質＝１０％
、炭水化物、糖質：１２％、カルシュラム：１５％、残
部水分、灰分等でサイズは１８０メソシユに粉砕した粉
を用いた。(3) The main components of crab powder are: protein: 33.9%, lipid: 0.2%, fiber = 10%
, carbohydrates, carbohydrates: 12%, calcilum: 15%, remaining moisture, ash, etc., and the powder was pulverized to a size of 180 mesos.
（４）かに粉うどんと従来うどんの配合割合および比較
結果を下記に示す。(4) The blending ratio and comparison results of crab flour udon and conventional udon are shown below.
（発明の効果）
以上説明した如く本発明のかに粉うどんは従来うどんに
含有していない蛋白質およびカルシュラムの豊富さとビ
タミンＢ６を含み消化性、伸張力抗展力に富みカニパウ
ダーＡ粉とカニパウダー粉の相乗効果によって従来なし
えなかった新規なうどんを得ることが出来た。(Effects of the Invention) As explained above, the crab flour udon of the present invention is rich in protein and calcium, which is not contained in conventional udon noodles, and vitamin B6, and is rich in digestibility, tensile strength, and crab powder A powder. Due to the synergistic effect of the flour, we were able to create a new type of udon that was previously impossible.
Claims (1)
ー０．５〜３％、残部小麦粉および不可避的物質よりな
るかに粉うどん。Crab flour udon noodles consisting of 1 to 3% crab powder A powder, 0.5 to 3% crab powder, and the remainder wheat flour and unavoidable substances in weight percent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60278615A JPS62138155A (en) | 1985-12-12 | 1985-12-12 | Crab powder udon (wheat vermicelli) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60278615A JPS62138155A (en) | 1985-12-12 | 1985-12-12 | Crab powder udon (wheat vermicelli) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62138155A true JPS62138155A (en) | 1987-06-20 |
Family
ID=17599746
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60278615A Pending JPS62138155A (en) | 1985-12-12 | 1985-12-12 | Crab powder udon (wheat vermicelli) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62138155A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040009822A (en) * | 2002-07-26 | 2004-01-31 | 조갑래 | Recipe for Crab using Snow Crab's carapace |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6070040A (en) * | 1983-09-27 | 1985-04-20 | Takuyou Suisan Kogyo Kk | Noodle having improved quality |
-
1985
- 1985-12-12 JP JP60278615A patent/JPS62138155A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6070040A (en) * | 1983-09-27 | 1985-04-20 | Takuyou Suisan Kogyo Kk | Noodle having improved quality |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040009822A (en) * | 2002-07-26 | 2004-01-31 | 조갑래 | Recipe for Crab using Snow Crab's carapace |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS62138155A (en) | Crab powder udon (wheat vermicelli) | |
| RU2027380C1 (en) | Meat product | |
| CN1140192C (en) | Crab smell seasoning and its preparation | |
| JPS5840056A (en) | Preparation of fish meat-containing noodles | |
| JPS6070040A (en) | Noodle having improved quality | |
| KR19980072208A (en) | Manufacturing method of potato hotteok | |
| JPS6336730B2 (en) | ||
| KR0181367B1 (en) | Method for preparing natural mineral material containing high magnesium by using seaweed | |
| JPS6154387B2 (en) | ||
| JPS58134967A (en) | Fine eggshell powder and physical property improver consisting of said powder | |
| JPH05304912A (en) | Preparation of food incorporated with fine durum wheat flour | |
| JPS5813357A (en) | Preparation bamboo leaf-containing noodles | |
| JPS6131069A (en) | Raw material for potato croquette, and its preparation | |
| JPH04304861A (en) | Raw material for seasoning | |
| JPH04144654A (en) | Production of tartary buckwheat flour having high rutin content and instant buckwheat | |
| JP3362655B2 (en) | Soba with grilled Fu | |
| KR970068876A (en) | Manufacturing method of dried noodles with ramie leaf | |
| JPS59183669A (en) | Shiitake tablets and their production | |
| RU2044497C1 (en) | Composition for preparing dry concentrates | |
| JPH10313803A (en) | Raw noodles | |
| AT162624B (en) | Process for the production of dry, long-lasting whole food products | |
| JPS63294759A (en) | Nourishing food made from mud snail as raw material and preparation thereof | |
| JPH0352952B2 (en) | ||
| JPH03147757A (en) | Preparation of hizikia-containing noodle | |
| JPH07313078A (en) | Preparation of rice boiled with pumpkin |