JPH07274875A - Novel noodles using oyster - Google Patents

Abstract

PURPOSE:To obtain the noodles having a flavor and a nutrient of characteristics oyster without requiring salt, by adding ground or powder oyster to wheat flour and making the blend into noodles. CONSTITUTION:Oysters containing no additives are made into ground or powder oyster, added to wheat flour, kneaded and made into noodles. Noodles using oyster can be prepared by the same method as that of ordinary noodles without adding salt and noodles such as UDON (wheat vermicelli) or SOUMEN (fine noodles) showing a flavor and yellowish green of characteristics oyster are obtained.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は、カキの栄養素を麺に含
有させた機能性食品としてなる新規な麺類に関するもの
である。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to novel noodles which are functional foods containing oyster nutrients in noodles.

【０００２】[0002]

【従来の技術】従来、カキは種々に加工調理されて食用
に供されているもので、生食としてそのまま供された
り、加熱調理（焼き物、煮物、揚げ物）、漬物（粕漬
等）及び薫製等数多くの加工食品として供されている
が、麺の原料にカキの栄養素を含有させたものはなかっ
た。2. Description of the Related Art Conventionally, oysters have been processed and cooked in various ways and then used as food. They can be used as raw foods as they are, or can be cooked (baked, boiled, fried), pickled (sake pickled, etc.) and smoked. However, none of the noodle raw materials contained oyster nutrients.

【０００３】[0003]

【発明が解決しようとする課題】カキは無機質、ビタミ
ン等の栄養素を多く含む食品で、特に無機質の中では鉄
分が多く含まれ、ビタミンの中ではＢ_２が多く含まれて
いることは知られている。その他、血中コレステロール
を減少させる働きを有するタウリン、細胞内の浸透圧が
一定に保たれるように調節する働きを有するカリウム等
の生体調節成分及びエネルギー源と旨味の素となるグリ
コーゲンも多く含まれており、カキは機能性食品として
優れた食品である。しかしながら、従来の加工食品は加
工調理の過程において、塩分、油脂及び調味料等の添加
物が過剰に混入される傾向により、カキの有する栄養素
を損なう結果となり機能性食品としての効果を発揮しに
くいという不都合を有した。そこで、前述の課題を解決
すべく種々検討を重ね、カキの素材をそのまま用いるこ
とにより添加物を最小限に止め、且つ栄養素を損なうこ
となく機能性食品として有効なるものを求めた結果、麺
類にカキの栄養素を含有させることが好適であることを
見出した。本発明は、常法によって製麺でき、しかもカ
キ独自の風味と栄養素を含有する機能性食品としてなる
新規な麺類を提供することを目的とする。Oysters are foods containing a large amount of nutrients such as minerals and vitamins. Especially, it is known that the minerals are rich in iron and the vitamins are rich in B _2. ing. In addition, it also contains a large amount of taurine, which has the function of reducing blood cholesterol, bioregulatory components such as potassium, which has the function of regulating the osmotic pressure in cells so as to be kept constant, and glycogen, which serves as an energy source and umami. Therefore, oysters are excellent foods as functional foods. However, conventional processed foods tend to be excessively mixed with additives such as salt, fats and seasonings in the course of processing and cooking, resulting in the loss of nutrients of oysters, and it is difficult to exert the effect as a functional food. There was an inconvenience. Therefore, various investigations were repeated to solve the above-mentioned problems, and additives were minimized by using the oyster material as it was, and as a result of seeking an effective functional food without impairing nutrients, noodles were obtained. It has been found to be suitable to include oyster nutrients. It is an object of the present invention to provide novel noodles that can be made into noodles by a conventional method and serve as a functional food containing the oyster's unique flavor and nutrients.

【０００４】[0004]

【課題を解決するための手段】上記の課題を達成するた
め、本発明に係る新規な麺類においては、カキの栄養素
を麺の原料に含有させるものとしている。この場合、カ
キを生または茹でたもののすり身、若しくは乾燥し粉末
にしたものであってもよい。本発明に係る新規な麺類
は、麺の原料となる小麦粉にカキのすり身、若しくは粉
末を適宜含有させて水を加え練合した後、常法により麺
帯、圧延、細切りにしてなる生麺及びこの生麺を茹麺、
乾麺に製造することを特徴とするものである。In order to achieve the above-mentioned object, in the novel noodles according to the present invention, the oyster nutrient is contained in the raw material of the noodles. In this case, the oyster may be raw or boiled minced meat, or dried oyster powder. The novel noodles according to the present invention, the oyster surimi, or the powder which is the raw material of the noodles, appropriately contains water and kneads the mixture, and then kneads the noodle strips, rolls, and slices the raw noodles by a conventional method, and This raw noodle is boiled noodle,
It is characterized by being manufactured into dry noodles.

【０００５】[0005]

【作用】上記のように構成された新規な麺類にあって
は、カキに添加物を用いることなく素材をそのまますり
身、または粉末としているため、栄養素の損耗を最小限
に止めることができる。このことによって、これらを小
麦粉に含有させた後もカキの有する栄養素を損なうこと
なく、機能性食品として有効に作用する結果、カキ独自
の風味及び黄緑色を呈する麺となる。また従来の製麺工
程において、麺生地に粘性を付与する必要から食塩、ま
たはかん水の添加が行なわれているが、カキの有する塩
分がこれに代わり適当な粘性を付与するように作用する
ため、食塩を添加することなく通常の麺と同様の方法で
製麺することができる。 またこのことは減塩の作用を
なすこととなり機能性食品としての一端を担うこととな
る。このようにして得られた麺生地は、常法により製麺
され、うどん、ひやむぎ、そうめん、きしめん、そば、
中華麺及びパスタ等に調整することができ、従来の方法
で生麺、茹麺、乾麺も製造できる。またこれに従来と同
様に保存料等を添加することもできる。In the novel noodles constructed as described above, the raw material is ground or powdered as it is without using additives for oysters, so that the wear of nutrients can be minimized. As a result, the noodles exhibit a unique oyster flavor and a yellowish green color as a result of effectively acting as a functional food without impairing the nutrients contained in the oyster even after including them in wheat flour. Further, in the conventional noodle making process, salt or brackish water is added because it is necessary to give viscosity to the noodle dough, but since the salt content of the oyster acts to give an appropriate viscosity instead, It is possible to make noodles in the same manner as ordinary noodles without adding salt. This also serves as a salt-reducing function, which plays a role as a functional food. The noodle dough thus obtained is made into noodles by a conventional method, and includes udon, hiyamugi, somen, kishimen, soba,
It can be prepared into Chinese noodles, pasta, etc., and raw noodles, boiled noodles, and dry noodles can be produced by a conventional method. Further, a preservative and the like can be added to this as in the conventional case.

【０００６】[0006]

【実施例】次に本発明の実施例について説明する。 実施例１ 水洗いした生カキ１００ｇをすり身にする。このすり身
を小麦粉２ｋｇに含有させて適宜水を加え練合した後、
常法により麺帯、圧延、細切りにして生麺を得た。さら
に、この生麺を茹でて茹麺、乾燥させて乾麺を得た。こ
れはカキを５％（重量）の割合で含有するものであり、
色合いは薄い黄緑色を呈し、風味もカキの風味を有する
ものである。EXAMPLES Next, examples of the present invention will be described. Example 1 100 g of raw oysters washed with water is ground into surimi. After adding 2kg of flour to this surimi and kneading with appropriate water,
Raw noodles were obtained by noodle strips, rolling, and slicing in a conventional manner. Further, the raw noodles were boiled and boiled, and dried to obtain dry noodles. This contains 5% (by weight) of oysters,
It has a light yellowish green color and has an oyster flavor.

【０００７】実施例２ 水洗いした生カキ３００ｇを茹でた後すり身にする。こ
のすり身を小麦粉２ｋｇに含有させて適宜水を加え練合
した後、実施例１と同様の方法で生麺、茹麺、乾麺を得
た。これはカキを１５％（重量）の割合で含有するもの
であり、実施例１の麺に比べ、色合い、風味は一層強
い。Example 2 300 g of raw oysters washed with water were boiled and then made into surimi. This surimi was added to 2 kg of wheat flour, and water was appropriately added and kneaded. Then, in the same manner as in Example 1, raw noodles, boiled noodles and dry noodles were obtained. This contains oysters in a proportion of 15% (by weight), and has a stronger shade and flavor than the noodles of Example 1.

【０００８】実施例３ 水洗いした生カキ１ｋｇを茹でた後、乾燥し粉末にして
約１４０ｇの粉末を得た。この粉末を小麦粉２ｋｇに含
有させて適宜水を加え練合した後、実施例１と同様の方
法で生麺、茹麺、乾麺を得た。これはカキ粉末を７％
（重量）の割合で含有するものであり、実施例２の麺に
比べ、色合いは強いが風味は同程度である。前記実施例
において、小麦粉に対する含有割合は実施例２の１５％
（重量）位がよい。尚、かかる割合は各々の場合によっ
て適宜定めることができる。Example 3 1 kg of raw oysters washed with water were boiled and then dried to obtain powder of about 140 g. This powder was contained in 2 kg of wheat flour, and water was appropriately added and kneaded, and then raw noodles, boiled noodles, and dry noodles were obtained by the same method as in Example 1. This is 7% oyster powder
It is contained in a ratio of (weight), and has a stronger tint but the same flavor as the noodles of Example 2. In the above example, the content ratio with respect to the flour is 15% of that in Example 2.
(Weight) is good. The ratio can be appropriately determined depending on each case.

【０００９】[0009]

【発明の効果】本発明は以上のように、無添加のカキを
そのまますり身、若しくは粉末となして栄養素の損耗を
最小限に止まらせるため、小麦粉に含有した後も栄養素
を損なうことなく機能性食品としての効果を発揮する味
わいのある優れた麺となる。また従来の製麺工程におい
て添加されていた食塩が不用となるため、減塩効果のあ
る機能性食品としての一端を担いながら、且つ通常の麺
と同様の方法で製麺することができる。さらに、この麺
生地は、従来の麺と同様に扱えるので、従来の方法で製
造された生麺、茹麺、乾麺を加工して種々の形態の麺が
得られる優れた効果がある。INDUSTRIAL APPLICABILITY As described above, according to the present invention, since oysters without additives are used as surimi or powder as they are to minimize the loss of nutrients, the functionality can be maintained even after they are added to wheat flour. The noodles are excellent in taste and have the effect of food. Further, since the salt added in the conventional noodle making process is unnecessary, it can be used as a functional food having a salt-reducing effect and can be made in the same manner as ordinary noodles. Furthermore, since this noodle dough can be handled in the same manner as conventional noodles, it has an excellent effect of processing raw noodles, boiled noodles, and dry noodles produced by conventional methods to obtain various forms of noodles.

Claims (1)

【特許請求の範囲】[Claims] 【請求項１】小麦粉にカキのすり身、若しくは粉末を適
宜含有させ練合した後、常法により製麺することを特徴
とする新規な麺類。1. A novel noodle characterized in that wheat flour is appropriately mixed with oyster surimi or powder and kneaded, and then noodles are prepared by a conventional method.