| 摘要 |
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. |
