Soybean-containing dried noodles, noodle set, and method for producing soybean-containing dried noodles

Abstract

To provide soybean-containing dried noodles having reduced soybean odor and improved texture even when 30 mass% or more of soybean flour is contained in the raw material powder; a noodle set; and a method for producing the soybean-containing dried noodles.SOLUTION: Soybean-containing dried noodles are obtained by preparing a dough using a raw material powder containing 30 mass% or more of soybean flour, 0.01-2 mass% of brine, and 0.1-7 mass% in total of at least one polysaccharide selected from psyllium seed gum, alginic acid esters, and hydroxypropyl methylcelluloses, molding the prepared dough, and then drying the molded dough.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to soy-containing dried noodles produced using a raw material containing soy flour, a noodle set comprising the soy-containing dried noodles, and a method for producing soy-containing dried noodles using a raw material containing soy flour. [Background technology]

[0002] In recent years, with the rise in health consciousness, there is a demand for high-protein, low-carbohydrate foods, and noodles using soy flour as the raw material flour have been proposed (see, for example, Patent Documents 1 to 4). For example, Patent Document 1 describes noodles containing 15% to 22% by mass of whole wheat flour, 3% to 15% by mass of soy flour, and 3% to 6% by mass of rice bran. Patent Document 2 describes noodles using a composition for noodles that contains 3% by mass or more of particles with a particle size of 255 μm or more and 5% by mass or more of ground soybeans with a median diameter of less than 70 μm.

[0003] Furthermore, Patent Document 3 describes soybean noodles that contain a soybean-derived protein-containing material and tapioca starch to suppress soybean odor and harshness, and the amount of the soybean-derived protein-containing material is 40 parts by mass or more per 100 parts by mass of the total amount of the soybean-derived protein-containing material and starch raw material. Meanwhile, Patent Document 4 describes a soybean noodle with a stirring mixture of soybean-containing noodles and water in an amount of 1:1, with a rheometer using a conical plunger with a diameter of 1.8 mm, and the adhesion is 300 J / m 3 The document describes soybean-containing noodles that have good suitability for noodle making, produced by using raw material flour that contains the following soybean flour in the range of 7 to 50 mass %. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2022 / 004126 [Patent Document 2] Patent Publication No. 2022-097951 [Patent Document 3] JP 2022-110419 A [Patent Document 4] JP 2022-155950 A Summary of the Invention [Problem to be solved by the invention]

[0005] In the case of the conventional soy-containing noodles mentioned above, increasing the amount of soy flour in the raw material flour can produce noodles with higher protein and lower sugar content. However, if the soy content is too high, there are issues such as the noodles becoming too hard, resulting in a loss of flavor due to the strong smell characteristic of soybeans (hereinafter referred to as soybean smell).

[0006] Therefore, an object of the present invention is to provide soy-containing dried noodles, a noodle set, and a method for producing soy-containing dried noodles which have a suppressed soybean odor and a good texture after reconstitution or boiling, even when the raw material flour contains 30% by mass or more of soy flour. [Means for solving the problem]

[0007] The soy-containing dried noodles of the present invention contain, relative to the total mass of the raw material flour, 30% by mass or more of soy flour, 0.01 to 2% by mass of kansui (water soybean mineral water), and a total of 0.1 to 7% by mass of at least one polysaccharide selected from psyllium seed gum, propylene glycol alginate (PGA; hereinafter abbreviated as "alginate"), and hydroxypropyl methylcellulose (HPMC). The soybean-containing dried noodles of the present invention may contain gluten in addition to the above-mentioned components. In that case, wheat flour may be further contained, and a part of the gluten may be derived from the wheat flour. The soy flour content can be 40% by mass or more and less than 84% by mass based on the total mass of the raw material flour. Furthermore, the soybean-containing dried noodles of the present invention may contain psyllium seed gum and alginate ester as the polysaccharides, and in that case, the blending ratio, by mass, of psyllium seed gum:alginate ester may be 1:0.01-3. Alternatively, the soybean-containing dried noodles of the present invention may contain hydroxypropyl methylcellulose and alginic acid ester as the polysaccharides, and in that case, the blending ratio, by mass, of hydroxypropyl methylcellulose:alginic acid ester may be 1:0.01-3.

[0008] The noodle set according to the present invention comprises the soybean-containing dried noodles described above and a liquid seasoning.

[0009] The method for producing soy-containing dried noodles according to the present invention includes a step of preparing dough using a raw material flour containing 30% by mass or more soy flour, 0.01 to 2% by mass of kansui, and 0.1 to 7% by mass in total of at least one polysaccharide selected from psyllium seed gum, alginate ester, and hydroxypropyl methylcellulose, a noodle-making step of shaping the dough to obtain noodles, and a drying step of drying the noodles. The raw material flour may contain gluten. In that case, the raw material flour may further contain wheat flour, and a part of the gluten may be derived from the wheat flour. The raw material powder may contain psyllium seed gum and alginic acid as the polysaccharides, and the blending ratio thereof may be psyllium seed gum:alginic acid ester=1:0.01-3 by mass ratio. Alternatively, the raw material powder may contain hydroxypropylmethylcellulose and alginic acid as the polysaccharides, and the blending ratio thereof may be hydroxypropylmethylcellulose:alginate=1:0.01-3 by mass ratio.

[0010] Another soy-containing dried noodles according to the present invention is a soy-containing dried noodle having a soy flour content of 30% by mass or more relative to the total mass of the raw material flour, and when the soy flour content is x% by mass, the n-hexanal concentration determined from a measurement obtained by headspace gas chromatography is (0.27×x) ppm or less.

[0011] Here, the "raw material flour" in the present invention includes all powdered raw materials, and in addition to the main raw material, cereal flour (such as soybean flour or wheat flour), also includes secondary raw materials such as gluten flour, polysaccharides, starches, salt, kansui, vegetable powder, mannan powder, powdered oils and fats, thickening polysaccharides, colorants, amino acids, sugars, dextrin, dried egg white, pH adjusters, and shelf life enhancers. Effect of the Invention

[0012] According to the present invention, it is possible to realize soy-containing dried noodles, a noodle set, and a method for producing soy-containing dried noodles which, even when using a raw material flour containing 30% by mass or more of soy flour, have a suppressed soybean odor and can provide noodles that are appropriately soft and have a good texture by rehydrating in hot water or boiling. [Brief description of the drawings]

[0013] [Figure 1] 1 is a flowchart showing a method for producing soybean-containing dried noodles according to a first embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that the present invention is not limited to the following preferred embodiments.

[0015] (First embodiment) First, we will explain soybean-containing dried noodles (hereinafter simply referred to as "dried noodles") according to a first embodiment of the present invention. The dried noodles of this embodiment contain 30% by mass or more of soy flour, 0.01 to 2% by mass of kansui (water syrup) relative to the total mass of the raw material flour, and a total of 0.1 to 7% by mass of at least one polysaccharide selected from psyllium seed gum, alginic acid ester, and hydroxypropyl methylcellulose.

[0016] [Soy flour] Soy flour is one of the main ingredients in the dried noodles of this embodiment, and is blended into the raw material flour at a content of 30% by mass or more. There is no particular lower limit for the amount of soy flour in the raw material flour from the standpoint of suitability for noodle production and adhesiveness of the noodle strings, but if the soy flour content is too low, the effect of blending soy flour (high protein, low carbohydrate noodles) cannot be fully obtained, and therefore in the dried noodles of this embodiment, the soy flour content relative to the total mass of the raw material flour is set to 30% by mass or more. Furthermore, because the effect of suppressing the soybean odor is significantly noticeable, the present invention is particularly suitable when the soy flour content is 40% by mass or more.

[0017] There is also no particular upper limit on the amount of soy flour, but if the soy flour content is 84% ​​by mass or more relative to the total mass of the raw material flour, the bonding strength of the noodle strings will decrease and they will become more likely to break. For this reason, the soy flour content in the raw material flour is preferably less than 84% by mass, more preferably 81% by mass or less, and even more preferably 70% by mass or less.

[0018] The soy flour blended in the dried noodles of this embodiment may be either full-fat soy flour or defatted soy flour, or may be either heated soy flour or raw soy flour, but full-fat soy flour improves the flavor of the noodles, and raw soy flour improves the suitability for making noodles. Furthermore, the type of soybean is not particularly limited, and various types of soybeans such as yellow soybeans, black soybeans, red soybeans, green soybeans, white soybeans, large grain types, medium grain types, and small grain types can be used, and lipoxygenase-deficient soybeans can also be used.

[0019] [Kansui] Kansui is an essential ingredient in the dried noodles of this embodiment, and has the effect of suppressing the generation of n-hexanal, which causes a soybean smell in soy-containing noodles, and the effect of improving water absorbency and softening the noodles after rehydration or boiling (hereinafter referred to as "after boiling"). Therefore, by blending kansui with the raw material flour, noodles with a suitable softness and no soybean smell can be obtained, even if the noodles contain 30% by mass or more of soy flour.

[0020] However, if the kansui content in the dried noodles is less than 0.01% by mass relative to the total mass of the raw material flour, the above-mentioned effects will not be fully achieved, and if the kansui content in the dried noodles exceeds 2% by mass, the kansui smell will become strong and the flavor will deteriorate. Therefore, in the dried noodles of this embodiment, the kansui content is set to 0.01 to 2% by mass relative to the total mass of the raw material flour. The kansui content is preferably 0.02 to 1.2% by mass, and more preferably 0.13 to 0.19% by mass, relative to the total mass of the raw material flour. By setting the kansui content within this range, soy-containing dried noodles that do not have a soybean or kansui smell and have good texture and water absorbency can be obtained.

[0021] The kansui blended in the dried noodles of this embodiment is not particularly limited as long as it is approved as a food additive, and may be one containing carbonates such as potassium carbonate, sodium carbonate (anhydrous, crystal) and sodium hydrogen carbonate as active ingredients, orthophosphates such as sodium dihydrogen phosphate (anhydrous, crystal), potassium dihydrogen phosphate, disodium hydrogen phosphate (anhydrous, crystal), dipotassium hydrogen phosphate, trisodium phosphate (anhydrous, crystal) and tripotassium phosphate, orthophosphates such as tetrasodium pyrophosphate (anhydrous, crystal), tetrapotassium pyrophosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, potassium polyphosphate, sodium metaphosphate and potassium metaphosphate as active ingredients, etc. These kansui may be used alone or in combination of two or more kinds. When two or more kinds of kansui are used, they may be blended so that the total amount falls within the above-mentioned range.

[0022] Furthermore, there are two types of "kansui": powdered kansui and liquid kansui, and either may be used for the dried noodles of this embodiment. When using liquid kansui, the amount of liquid kansui added can be converted into a dry mass to determine the total mass of the raw material flour and the kansui content, and it should be added so that the amount is 0.01 to 2% by mass in dry mass terms.

[0023] [Polysaccharide] Polysaccharides such as psyllium seed gum, alginate esters, and HPMC have the effect of imparting an appropriate hardness to soybean-containing noodles. By blending one or more polysaccharides selected from psyllium seed gum, alginate esters, and HPMC with the above-mentioned kansui, the texture of the soybean-containing noodles after boiling can be improved. Furthermore, the above-mentioned polysaccharides also have the effect of improving the noodle-making suitability and binding properties of the soybean-containing noodles.

[0024] However, if the polysaccharide content in the dried noodles is less than 0.1% by mass relative to the total mass of the raw material flour, the above-mentioned effects will not be fully achieved, and the texture after boiling will deteriorate, and the suitability for making noodles will decrease. On the other hand, if the polysaccharide content in the dried noodles exceeds 7% by mass relative to the total mass of the raw material flour, the noodles will become too hard and the texture will deteriorate. Therefore, the dried noodles of this embodiment contain at least one polysaccharide selected from psyllium seed gum, alginate ester, and HPMC in an amount ranging from 0.1 to 7% by mass relative to the total mass of the raw material flour.

[0025] The polysaccharide content is preferably 0.2 to 3.0% by mass, more preferably 0.5 to 1.9% by mass, based on the total mass of the raw material flour. By keeping the polysaccharide content within this range, soybean-containing dried noodles with excellent texture and water absorbency can be obtained. Note that the polysaccharide content here refers to the total amount of psyllium seed gum, alginate ester and HPMC.

[0026] The polysaccharide added to the dried noodles of this embodiment is preferably psyllium seed gum or HPMC, and more preferably a combination of psyllium seed gum or HPMC and an alginate ester. When psyllium seed gum or HPMC is added to soybean-containing noodles, the binding property is improved, and noodles with a good chewy texture are obtained. On the other hand, when an alginate ester is added to soybean-containing noodles, noodles with a smooth and silky texture are obtained.

[0027] Furthermore, when an alginate ester is used in combination with soybean-containing noodles, it is possible to obtain noodles with a suitable firmness and a smooth, slippery texture. Specifically, when psyllium seed gum or HPMC is used in combination with an alginate ester, the blending ratio by mass is preferably psyllium seed gum:alginate ester=1:0.01-3 or HPMC:alginate ester=1:0.01-3, which allows the soybean-containing noodles to have a more suitable texture after boiling.

[0028] In addition, the types of psyllium seed gum, alginate ester, and HPMC are not particularly limited and can be appropriately selected depending on the amount of soy flour and other ingredients, the desired texture, etc., but for example, if one with a high viscosity (viscosity in solution) is used, the amount of polysaccharides can be reduced.

[0029] [gluten] Gluten, a protein contained in wheat, has the effect of improving the adhesiveness of the noodle strings, and is blended in as necessary in the dried noodles of this embodiment. There are no particular limitations on the amount of gluten in the dried noodles of this embodiment, but from the perspective of improving suitability for noodle production, it is preferable that gluten be blended in at a rate of 5 to 15 mass% in the raw material flour, or 10 to 29 parts by mass per 100 parts by mass of the soy flour described above.

[0030] In the dried noodles of this embodiment, gluten is mainly added as gluten flour, but when wheat flour is used as the raw material flour, it also includes the gluten (protein) in the wheat flour. When only gluten flour is used (wheat flour is not included), it is sufficient to add it so that the amount of protein in the gluten flour is within the above-mentioned range, and when wheat flour is also included in the raw material flour, it is sufficient to add it so that the total amount of protein in the gluten flour and the protein in the wheat flour are within the above-mentioned range.

[0031] [Other ingredients] In addition to the above-mentioned components, the raw material flour used for the dried noodles of this embodiment may contain cereal flours other than soy flour and starches. Examples of cereal flours other than soy flour include those produced by milling (powdering) flours obtained by, for example, cleaning, washing or polishing grains such as wheat, barley, rye, rice, buckwheat, corn, etc., which have been pregelatinized either raw or by thermal processing.

[0032] These cereal flours may be appropriately selected and used according to the application or purpose, and may be used alone or in combination with a plurality of cereal flours. For example, wheat flour is used to produce udon, hiyamugi, somen, Chinese noodles, pasta, etc., buckwheat flour or buckwheat flour and wheat flour is used to produce soba, and rice flour is used to produce rice vermicelli, pho, etc.

[0033] Examples of starches include starches derived from corn starch, potato, sweet potato, tapioca, sago palm, wheat, rice, kudzu, bracken, lotus root, mung beans and other beans, and may be raw starches or processed starches such as pregelatinized starch, acetylated starch, etherified starch, crosslinked starch, etc. These starches are added as necessary for the purposes of improving the texture of the noodles, making the surface of the noodle strings smooth, shortening the boiling time during cooking, etc.

[0034] Furthermore, the raw material flour may contain added ingredients such as psyllium seed gum, thickening polysaccharides other than alginate esters and HPMC, salt, vegetable powder, mannan powder, powdered oils and fats, colorants, amino acids, sugars, dextrin, dried egg white, pH adjusters, and shelf life improvers.

[0035] In addition to the raw material flour described above, the dried noodles of this embodiment may contain other ingredients, such as water, brewed vinegar, alcohol, yeast, flavorings, soy sauce, soy milk, milk and processed products thereof, and dashi ingredients such as kelp and bonito. The ingredients other than the raw material flour and the amounts of these ingredients added can be selected and set as appropriate according to the type and purpose of the noodles.

[0036] [Noodle thickness] The thickness of the dried noodles of this embodiment is not particularly limited and can be selected appropriately depending on the purpose and cooking method, but it is preferable to set the noodle thickness to 1.5 mm or less, which enables short-time cooking and cooking in a microwave oven. Because the dried noodles of this embodiment have excellent suitability for noodle production, even if the noodle thickness is 1.5 mm or less, a noodle band can be formed by rolling, and the noodle strands remain well connected.

[0037] [Manufacturing method] Next, the method for producing dried noodles of this embodiment will be described. Fig. 1 is a flow chart showing the method for producing soybean-containing dried noodles of this embodiment. As shown in Fig. 1, the method for producing dried noodles of this embodiment includes a dough preparation step S1, a noodle-making step S2, and a drying step S3.

[0038] [Dough preparation process S1] In the dough preparation step S1, other ingredients are added to the raw material flour and kneaded to prepare the dough. In this process, a raw material flour containing 30% by mass or more of soy flour, 0.01-2% by mass of kansui, and a total of 0.1-7% by mass of at least one polysaccharide selected from psyllium seed gum, alginate ester, and HPMC is used. In particular, it is preferable to use a raw material flour in which psyllium seed gum or HPMC and alginate ester are blended in a mass ratio of psyllium seed gum:alginate ester = 1:0.01-3 or HPMC:alginate ester = 1:0.01-3. This allows the production of soybean-containing noodles with a more suitable texture after boiling.

[0039] When producing the dried noodles of this embodiment, gluten may be blended into the raw material flour as long as the effects of the present invention are not impaired. In this case, gluten flour may be blended into the raw material flour, or wheat flour may be blended together with the gluten flour so that part of the gluten is derived from the wheat flour.

[0040] The method for preparing the dough in the dough preparation step S1 is not particularly limited, and any known method or device can be used. Furthermore, the raw materials may be kneaded under reduced pressure.

[0041] [Noodle making process S2] In the noodle-making step S2, the dough prepared in the dough preparation step S1 is shaped to form noodles. There are no particular limitations on the noodle-making method, and any known technique or device can be used, but from the viewpoint of productivity, a method in which the dough is rolled to form a noodle band and then noodle strands are cut out from the noodle band is preferred. The dough may be rolled in a single stage, or in multiple stages using multiple pairs of rollers.

[0042] Alternatively, instead of rolling, an extruder may be used to form noodle bands or noodle strands. In this case, for example, in the dough preparation step S1, the ingredients are kneaded using a vacuum extruder to prepare dough, and then in the noodle making step S2, the dough is extruded from the vacuum extruder to form the noodle bands.

[0043] [Drying process S3] In the drying step S3, the noodles obtained in the noodle-making step S2 are dried. The method for drying the noodles is not particularly limited, and can be appropriately selected from known methods such as hot air drying, low-temperature drying, high-temperature and high-velocity air current drying, fry-drying, and freeze-drying depending on the type of noodles and the cooking method.

[0044] [Other steps] The method for producing dried noodles of this embodiment may also include an aging step in addition to the above-mentioned steps S1 to S3. There are no particular limitations on the timing and number of times that the aging step is carried out, and it may be carried out after the formation of the noodle band, or it may be carried out on the noodle block after the formation of the noodle strings. The aging method and conditions can be selected appropriately depending on the type of noodle, and the aging step may be carried out under normal pressure, reduced pressure, or increased pressure.

[0045] [n-Hexanal concentration] In the dried noodles of this embodiment, when the soy flour content relative to the total mass of the raw material flour is x%, the n-hexanal concentration calculated from the value measured by headspace gas chromatography is (0.27×x) ppm or less. n-Hexanal is an odorous component that is believed to be the cause of soybean odor, and the more soy flour is blended into the raw material flour, the higher the n-hexanal concentration in the dried noodles will be; however, by keeping the n-hexanal concentration at (0.27×x) ppm or less, it is possible to realize soy-containing noodles that do not have a noticeable soybean odor, even if the soy flour content is 30% by mass or more relative to the total mass of the raw material flour.

[0046] As described above in detail, the dried noodles of this embodiment contain a specific amount of at least one polysaccharide selected from psyllium seed gum, alginate ester, and HPMC, as well as kansui, so even if the soy flour content in the raw material flour is 30% by mass or more, the generation of soybean odor is suppressed, and even after boiling, the noodles are appropriately soft and have a good texture. Furthermore, the dried noodles of this embodiment are excellent in suitability for noodle making, and the noodle strings are well connected. Furthermore, the dried noodles of this embodiment are particularly suitable for noodles with a thin noodle thickness for the purpose of short-time cooking or microwave cooking.

[0047] Second embodiment Next, a noodle set according to a second embodiment of this embodiment will be described. The noodle set of this embodiment includes the soybean-containing dried noodles of the first embodiment described above, and a seasoning liquid. The noodles used in the noodle set of this embodiment may be the dried noodles of the first embodiment described above, and the type is not particularly limited, and various types of noodles such as udon, soba, Chinese noodles, pasta, and rice vermicelli can be used. The seasoning liquid may be any type that seasons noodles, such as noodle soup, concentrated soup, and pasta sauce, and may contain ingredients in addition to liquid components.

[0048] The cooking method for dried noodles is not particularly limited, and can be appropriately selected according to the type of noodles and the form of the noodle set, such as rehydrating or boiling. Furthermore, by using thin noodles, cooking in a short time or in a microwave oven is also possible.

[0049] The noodle set of this embodiment uses soy-containing dried noodles that contain soy flour, as well as kansui and a specific amount of at least one polysaccharide selected from psyllium seed gum, alginate ester, and HPMC. As a result, the noodles have a suppressed soy odor and have a good texture after boiling. EXAMPLES

[0050] The effects of the present invention will be specifically described below with reference to examples and comparative examples.

[0051] (First embodiment) As a first example of the present invention, soy-containing dried noodles were produced using psyllium seed gum as the polysaccharide and varying the amount of kansui (water soybean extract) added. The flavor (presence or absence of soybean or kansui smell), water absorbency, and texture after boiling were evaluated.

[0052] <How to make dried noodles> The noodles for evaluation were made by the method shown in Figure 1. Specifically, the raw material compositions shown in Tables 1 to 3 below were mixed by hand for 1 minute, and the resulting dough was repeatedly rolled with a noodle roll to form a noodle band with a thickness of 1.3 mm. In this case, non-heated full-fat soy flour (soy flour A) and heated full-fat soy flour (soy flour B) were used as the soy flour, vital gluten with a protein content of 75% or more by mass in the dry state was used as the gluten flour, and strong flour with a protein content of 12% by mass in the dry state was used as the wheat flour. For the kansui, disodium phosphate was used for sample No. 15, and a mixed powder of sodium carbonate and potassium carbonate was used for the other samples. For the psyllium seed gum, a 0.5% aqueous solution at 25°C with a viscosity of 100 mPa·s was used.

[0053] Next, noodle strands were cut out from the rolled noodle band with a cutting blade and dried in a thermo-hygrostat to obtain dried noodles for the Examples and Comparative Examples.

[0054] <Preparation of evaluation samples> 68 g of each of the dried noodles of the Examples and Comparative Examples was boiled in 800 ml to 1 L of hot water for 5 to 7 minutes to prepare a sample for evaluation.

[0055] <Evaluation method> (1) Soy odor The "soybean smell" was evaluated by a panel of 5 to 7 specialists (training period: 1 to 5 years) on a sensory scale of 5 points as shown below. An average score of 4 points or more was rated as ○ (good), an average score of 2 points or more but less than 4 points was rated as △ (passable), and an average score of less than 2 points was rated × (unacceptable). 5 points: No soybean scent at all. 4 points: A slight soybean scent is detectable (similar to a mixture of soybean flour and wheat flour in a 25:75 mass ratio). 3 points: A slight soybean scent is detectable (similar to a 50:50 mixture of soybean flour and wheat flour by mass). 2 points: The aroma of soybeans can be detected (similar to that of a 75:25 mixture of soybean flour and wheat flour by mass). 1 point: The soybean scent is strong (same as soybean flour itself).

[0056] (2) Kansui odor The "kansui odor" was evaluated by a panel of 5-7 specialists (training period: 1-5 years) using a sensory evaluation system on the following three-point scale. An average score of 2.5 points or more was rated ○ (good), an average score of 1.5 points or more but less than 2.5 points was rated △ (passable), and an average score of less than 1.5 points was rated × (unacceptable). 3 points: No smell of kansui at all. 2 points: The smell of kansui can be detected, but is within the acceptable range. 1 point: The smell of kansui is strong.

[0057] (3) Noodle texture For the evaluation of "texture," 68 g of salt-free Haguro soba noodles manufactured by Johoku Menko Co., Ltd. (hereinafter referred to as "reference noodles") were boiled in 800 ml to 1 L of hot water for a specified time and subjected to a sensory evaluation on the following 5-point scale, with an average score of 2.5 points or more and less than 3.5 points being ◯ (good), an average score of 1.5 points or more and less than 2.5 points and an average score of 3.5 points or more and less than 4.5 points being △ (passable), and an average score of less than 1.5 points and an average score of 4.5 points or more being × (unacceptable). 5 points: Soft (similar to the texture of standard noodles boiled for more than 9 minutes but less than 10 minutes). 4 points: Slightly soft (similar to the texture of standard noodles boiled for more than 8 minutes but less than 9 minutes). 3 points: Just the right hardness (similar to the texture of standard noodles boiled for more than 7 minutes but less than 8 minutes). 2 points: Slightly hard (similar to the texture of standard noodles boiled for more than 5 minutes but less than 6 minutes). 1 point: Hard (similar to the texture of standard noodles boiled for more than 4 minutes but less than 5 minutes).

[0058] (4) Water absorption For "water absorbency," 68 g of each of the dried noodles from the Examples and Comparative Examples was boiled for 5 minutes and then drained in a sieve, and the mass of the resulting boiled noodles was measured. Those that were between 170 g and 185 g and inclusive were rated as ○ (good), those that were between 155 g and 170 g or more and less than 170 g, or between 185 g and 195 g, were rated as △ (passable), and those that were less than 155 g or 195 g or more were rated as × (unacceptable).

[0059] (5) Overall evaluation For the "overall evaluation," products with even one of the aforementioned evaluation points for "soybean odor," "kansui odor," "texture," and "absorbency" were rated as "× (bad)," products with no "×" and 3-4 "△" were rated as "△ (passable), products with no "×" and 1-2 "△" were rated as "○ (good)," and products with all "○" were rated as "◎ (excellent)."

[0060] The results are shown in Tables 1 to 3 below.

[0061] [Table 1]

[0062] [Table 2]

[0063] [Table 3]

[0064] As shown in Tables 1 to 3 above, sample No. 1, which did not contain kansui, had a strong soybean smell and the texture of the noodles was poor. Sample No. 12, which contained more than 2% kansui by mass, suppressed the soybean smell, but had a strong kansui smell and poor flavor. Sample No. 12's noodles after boiling were softer than the appropriate range, and the texture and water absorbency were also poor. Sample No. 16, which did not contain any polysaccharides, suppressed the soybean smell, but the noodles after boiling were softer than the appropriate range and the texture was poor.

[0065] In contrast, samples Nos. 2 to 11, 13 to 15, and 17 to 23, which contained kansui in the range of 0.01 to 2 mass % and psyllium seed gum in the range of 0.2 to 7 mass %, had a suppressed soybean odor and a good texture.

[0066] (Second Example) As a second example of the present invention, soy-containing dried noodles were prepared by changing the type of polysaccharide, and the soybean smell, water absorbency, and texture of the noodles after boiling were evaluated. Specifically, evaluation noodles were prepared using the same method and conditions as in the first example described above, and the flavor (presence or absence of soybean smell / kansui smell), water absorbency, and texture after boiling were evaluated using the same method and criteria as in the first example.

[0067] The polysaccharides used were psyllium seed gum with a viscosity of 100 mPa s in a 0.5% aqueous solution at 25°C, HPMC with a viscosity of 75,000 to 140,000 mPa s in a 2% aqueous solution at 20°C, and alginate with a viscosity of 100 to 150 mPa s in a 1% aqueous solution at 20°C, while the other raw materials were the same as in Example 1. The evaluation results are shown in Tables 4 and 5 below.

[0068] [Table 4]

[0069] [Table 5]

[0070] As shown in Tables 4 and 5 above, sample No. 33, which contained more than 7% by mass of polysaccharides, had hard noodles after boiling and a poor texture. In contrast, samples No. 30 to 32 and 34 to 37, which contained 0.01 to 2% by mass of kansui and a total of 0.1 to 7% by mass of at least one polysaccharide selected from psyllium seed gum, alginate ester, and hydroxypropyl methylcellulose, had a suppressed soybean odor and a good texture.

[0071] Additionally, samples Nos. 36, 42, and 43, in which the ratio of psyllium seed gum to alginate ester was 1:0.01 to 3, and Nos. 37, 39, 40, and 41, in which the ratio of hydroxypropyl methylcellulose to alginate ester was 1:0.01 to 3, had a smoother noodle texture than the other samples and a chewier texture. These results confirmed that by setting the ratio of psyllium seed gum or hydroxypropyl methylcellulose to alginate ester within the above range, the texture of soybean-containing noodles after boiling can be made even more suitable.

[0072] (Third Example) As a third embodiment of the present invention, the concentration of n-hexanal, which is said to be the cause of the grassy smell of soybeans, was measured by headspace gas chromatography for soybean-containing dried noodles with different kansui contents (samples No. 1, 4 to 8 in the first embodiment).

[0073] The measurement was performed by sealing 1 g of ground soybean-containing dried noodles and 3 ml of pure water in a 20 ml vial, setting the trap temperature to 40°C / 240°C (desorption temperature), and using hydrogen as the carrier gas. A metal capillary column (MXT-5 / MXT-WAX) was used, and the column heating conditions were an initial temperature of 40°C, an initial constant temperature time of 10 seconds, and a heating rate of 1.5°C / second from 40°C to 250°C, and detection was performed at an FID temperature of 260°C. This measurement was performed three times for the same sample, and the average value was taken. The concentration of n-hexanal was calculated from the peak area on the chromatogram using a calibration curve with a n-hexanal standard (Sigma-Aldrich) as the external standard. The n-hexanal concentration of each sample measured by this method is shown in Table 6 below.

[0074] [Table 6]

[0075] As shown in Table 6 above, samples No. 4 to 8 (soybean powder content: about 52% by mass), which contained kansui in the range of 0.01 to 2% by mass along with polysaccharides, all had n-hexanol concentrations of 0.27 x 52 = 14 ppm or less, which was lower than sample No. 1 (soybean powder content: about 52% by mass), which did not contain kansui. This result confirmed that the addition of kansui suppressed the soybean odor.

[0076] From the above results, it was confirmed that according to the present invention, even if the raw material flour contains 30% by mass or more of soy flour, the soybean odor is suppressed and soy-containing dried noodles with a good texture after boiling can be obtained.

[0077] The present invention can also have the following configuration. [1] With respect to the total mass of raw powder, Soy flour 30% or more by mass, Kansui is 0.01 to 2% by mass, At least one polysaccharide selected from psyllium seed gum, alginate ester, and hydroxypropyl methylcellulose is contained in a total amount of 0.1 to 7 mass%. Soy-containing dried noodles containing: [2] The soy-containing dried noodles according to [1] contain gluten. [3] The soybean-containing dried noodles according to [2] further contain wheat flour, and a part of the gluten is derived from the wheat flour. [4] Soybean-containing dried noodles according to any one of [1] to [3], wherein the soybean flour content is 40% by mass or more and less than 84% by mass relative to the total mass of the raw material flour. [5] The polysaccharides include psyllium seed gum and alginate ester, The soybean-containing dried noodles according to any one of [1] to [4], wherein the blending ratio, by mass, of psyllium seed gum:alginate ester is 1:0.01-3. [6] The polysaccharides include hydroxypropyl methylcellulose and alginic acid ester, The soybean-containing dried noodles according to any one of [1] to [4], wherein the blending ratio, by mass, of hydroxypropyl methylcellulose:alginate ester is 1:0.01-3. [7] A noodle set comprising the soybean-containing dried noodles according to any one of [1] to [6] and a seasoning liquid. [8] A step of preparing dough using a raw material flour containing 30% by mass or more of soy flour, 0.01 to 2% by mass of kansui, and 0.1 to 7% by mass in total of at least one polysaccharide selected from the group consisting of psyllium seed gum, alginic acid ester, and hydroxypropyl methylcellulose; a noodle-making step of shaping the dough to obtain noodles; A drying step of drying the noodles; The method for producing soybean-containing dried noodles comprising the steps of: [9] The method for producing soybean-containing dried noodles according to [8], wherein the raw material flour contains gluten.

[10] The method for producing soybean-containing dried noodles according to [9], wherein the raw material flour further contains wheat flour, and a part of the gluten is derived from the wheat flour.

[11] The raw material flour contains psyllium seed gum and alginic acid as the polysaccharides, The method for producing soybean-containing dried noodles according to any one of [8] to

[10] , wherein the blending ratio, by mass, of psyllium seed gum:alginate ester is 1:0.01-3.

[12] The method for producing soy-containing dried noodles according to any one of [8] to

[10] , wherein the raw material flour contains hydroxypropyl methylcellulose and alginate ester as the polysaccharides, and the blending ratio thereof, by mass, is hydroxypropyl methylcellulose:alginate ester=1:0.01 to 3.

[13] Soybean-containing dried noodles, in which the soybean flour content relative to the total mass of the raw material flour is 30% by mass or more, When the soy flour content is x mass %, the n-hexanal concentration determined by a measurement using headspace gas chromatography is (0.27 x x) ppm or less.

Claims

1. With respect to the total mass of raw powder, Soy flour is 30% or more by mass, 0.01 to 2% by mass of kansui; At least one polysaccharide selected from psyllium seed gum, alginic acid ester, and hydroxypropyl methylcellulose is contained in a total amount of 0.1 to 7% by mass. Soy-containing dried noodles containing:

2. The soybean-containing dried noodles according to claim 1, which contain gluten.

3. The soybean-containing dried noodles according to claim 2, further comprising wheat flour, and a part of the gluten is derived from the wheat flour.

4. 2. The soybean-containing dried noodles according to claim 1, wherein the soybean flour content is from 40% by mass or more to less than 84% by mass, relative to the total mass of the raw material flour.

5. The polysaccharides include psyllium seed gum and alginate ester, 2. The soybean-containing dried noodles according to claim 1, wherein the blending ratio, by mass, of psyllium seed gum:alginate ester is 1:0.01-3.

6. The polysaccharides include hydroxypropyl methylcellulose and alginic acid ester, 2. The soybean-containing dried noodles according to claim 1, wherein the blending ratio, by mass, of hydroxypropyl methylcellulose:alginic acid ester is 1:0.01-3.

7. A noodle set comprising the soybean-containing dried noodles according to any one of claims 1 to 6 and a seasoning liquid.

8. A step of preparing dough using a raw material flour containing 30% by mass or more of soy flour, 0.01 to 2% by mass of kansui, and 0.1 to 7% by mass in total of at least one polysaccharide selected from the group consisting of psyllium seed gum, alginic acid ester, and hydroxypropyl methylcellulose; a noodle-making step of shaping the dough to obtain noodles; A drying step of drying the noodles; The method for producing soybean-containing dried noodles comprising the steps of:

9. The method for producing soybean-containing dried noodles according to claim 8, wherein the raw material flour contains gluten.

10. 10. The method for producing soybean-containing dried noodles according to claim 9, wherein the raw material flour further contains wheat flour, and a part of the gluten is derived from the wheat flour.

11. 9. The method for producing soybean-containing dried noodles according to claim 8, wherein the raw material flour contains psyllium seed gum and alginate ester as the polysaccharides, and the blending ratio thereof, by mass, is psyllium seed gum:alginate ester=1:0.01 to 3.

12. The method for producing soybean-containing dried noodles according to claim 8, wherein the raw material flour contains hydroxypropyl methylcellulose and alginate ester as the polysaccharides, and the blending ratio thereof, by mass, is hydroxypropyl methylcellulose:alginate = 1:0.01 to 3.

13. Soybean-containing dried noodles, in which the soybean flour content relative to the total mass of raw material flour is 30% by mass or more, When the soy flour content is x mass %, the n-hexanal concentration determined by a measurement value obtained by headspace gas chromatography is (0.27 x x) ppm or less.

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