Noodle containing wheat-derived grain powder and soybean powder, and method for producing same

Abstract

The present invention addresses the problem of providing a technology for imparting, to a noodle containing a wheat-derived grain powder and a soybean powder, a suitable hardness and stickiness as well as good texture that are perceived when consumed. The wheat-derived grain powder accounts for 50-90 parts by mass with respect to 100 parts by mass of the combined amount of the wheat-derived grain powder and the soybean powder.　Provided is a noodle that contains a wheat-derived grain powder and a soybean powder, where: the wheat-derived grain powder is 50-90 parts by mass and the soybean powder is 10-50 parts by mass with respect to 100 parts by mass of the combined amount of the wheat-derived grain powder and the soybean powder; the potassium content is 1.65-2.55 mass% in terms of dry mass; and the phosphorus content is 0.37-0.68 mass% in terms of dry mass.

Description

Noodles containing wheat-derived cereal flour and soy flour, and their manufacturing method

[0001] The present disclosure relates to noodles that contain wheat-derived grain flour and soy flour, with the wheat-derived grain flour being 50 to 90 parts by mass and the soy flour being 10 to 50 parts by mass per 100 parts by mass of the total of the wheat-derived grain flour and soy flour, and that have a moderate hardness and stickiness when eaten and a good texture.The present disclosure also relates to a method for producing such noodles.

[0002] Noodles are a national food in Japan and have become a staple food. Instant noodles, in particular, can be stored for a long time and are easy to prepare, so they are popular not only in Japan but also around the world, with annual global demand expected to reach 121.2 billion servings in 2022.

[0003] On the other hand, soybeans are a food ingredient rich in protein, dietary fiber, and the like, and are used in a variety of foods. However, while noodles made primarily from wheat-derived cereal flour achieve a moderate hardness and a good sticky texture due to the formation of a gluten network, soy flour has the effect of inhibiting the gluten network. Therefore, increasing the amount of soy flour added to noodles made primarily from wheat-derived cereal flour impairs the moderate hardness of the noodles, further reducing stickiness and impairing the noodles' inherent texture. As a means of solving this problem, Patent Document 1 reports that by using soy flour with specific adhesive properties, it is possible to impart excellent texture and flavor to noodles containing 7 to 50% by mass of soy flour relative to the total mass of the raw cereal flour. However, the technology of Patent Document 1 has the disadvantage that only specific soy flours can be used.

[0004] Japanese Patent Application Laid-Open No. 2022-155950

[0005] An object of the present disclosure is to provide a technology for producing noodles that contain wheat-derived grain flour and soy flour, in which the wheat-derived grain flour is 50 to 90 parts by mass and the soy flour is 10 to 50 parts by mass per 100 parts by mass of the total amount of wheat-derived grain flour and soy flour, and that have a moderate hardness and stickiness when eaten and a good texture.

[0006] The present inventors conducted extensive research to solve the above-mentioned problems and found that noodles containing wheat-derived grain flour and soy flour, in which the wheat-derived grain flour is 50 to 90 parts by mass and the soy flour is 10 to 50 parts by mass per 100 parts by mass of the total wheat-derived grain flour and soy flour, have a potassium content of 1.65 to 2.55% by mass, calculated on a dry mass basis, and a phosphorus content of 0.37 to 0.68% by mass, calculated on a dry mass basis, can be eaten with a moderate sense of hardness and stickiness, resulting in a good texture. Furthermore, the inventors found that the harshness caused by potassium and phosphorus is suppressed in these noodles, and that kansui scorching (a browning phenomenon caused by heating) during production can also be suppressed. The present disclosure was completed through further research based on these findings.

[0007] That is, the present disclosure provides the following aspects of the invention. Item 1. Noodles comprising wheat-derived grain flour and soy flour, wherein the wheat-derived grain flour is 50 to 90 parts by mass and the soy flour is 10 to 50 parts by mass per 100 parts by mass of the total amount of the wheat-derived grain flour and soy flour, the potassium content is 1.65 to 2.55% by mass on a dry mass basis, and the phosphorus content is 0.37 to 0.68% by mass on a dry mass basis. Item 2. Noodles according to Item 1, wherein the wheat-derived grain flour comprises at least whole wheat flour. Item 3. Noodles according to Item 1 or 2, wherein the wheat-derived grain flour comprises (i) whole wheat flour and (ii) at least one selected from the group consisting of wheat flour, wheat bran, and wheat germ powder. Item 4. Noodles according to any one of Items 1 to 3, wherein the wheat-derived grain flour content is 5 to 60% by mass on a dry mass basis. Item 5. Item 6. Noodles according to any one of Items 1 to 4, wherein the soy flour content is 1 to 40% by mass, calculated as a dry mass. Item 7. Noodles according to any one of Items 1 to 5, wherein the wheat gluten content is 5 to 45% by mass, calculated as a dry mass. Item 8. Noodles according to any one of Items 1 to 7, wherein the protein content is 10 to 50% by mass, calculated as a dry mass. Item 9. Noodles according to any one of Items 1 to 8, wherein the noodles are instant noodles or fresh noodles. Item 10. Noodles according to any one of Items 1 to 8, wherein the noodles are non-fried instant noodles. Item 11. A method for producing noodles, comprising: a step of producing a noodle dough containing wheat-derived grain flour and soy flour, wherein the wheat-derived grain flour is 50 to 90 parts by mass and the soy flour is 10 to 50 parts by mass per 100 parts by mass of the wheat-derived grain flour and soy flour combined, and the noodle dough has a potassium content of 1.65 to 2.55% by mass, converted to a dry mass, and a phosphorus content of 0.37 to 0.68% by mass, converted to a dry mass; and a step of cutting out noodle strands from the noodle dough.

[0008] According to the present disclosure, noodles containing wheat-derived grain flour and soy flour, in which the wheat-derived grain flour is 50 to 90 parts by mass and the soy flour is 10 to 50 parts by mass per 100 parts by mass of the total amount of wheat-derived grain flour and soy flour, can be provided with a good texture that is moderately hard and sticky. Furthermore, the noodles of the present disclosure can reduce the bitterness caused by potassium and phosphorus, and can also suppress kansui burn.

[0009] The noodles of the present disclosure use soy flour, which is rich in protein, dietary fiber, and the like, and can also be blended with other protein ingredients, allowing them to be provided as highly nutritious noodles, which can contribute to achieving the goal of "ensuring healthy lives and promoting well-being for all at all ages" in SDG 3, "Good health and well-being for all." Furthermore, in one aspect of the present disclosure, wheat-derived grain flour can be made from materials that would normally be discarded, such as wheat bran, which can also contribute to achieving the goal of "ensuring sustainable consumption and production" in SDG 12, "responsible consumption and production."

[0010] 1. Definitions It should be understood that the terms used in this disclosure are used in the sense commonly used in the art unless otherwise specified. Therefore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this disclosure pertains.

[0011] In this disclosure, with regard to the content of ingredients, elements, etc., the content (% by mass) "converted to dry mass" refers to the proportion (% by mass) of the dry mass of the ingredients, elements, etc. relative to the dry mass of the noodles (100% by mass).

[0012] In this disclosure, the term "noodles" is used to encompass all types of noodles, including fresh noodles, fresh-type noodles, and instant noodles.

[0013] In this disclosure, "fresh noodles" refers to fresh noodle strands cut from noodle dough that have not been subjected to a heating or drying process. In this disclosure, fresh noodles also include frozen noodles that are provided in a frozen state (frozen fresh noodles).

[0014] In this disclosure, "fresh noodles" refers to noodles that have been heat-treated from fresh noodle strands cut from noodle dough, but have not been dried. Typically, fresh noodles are heat-treated (steamed, etc.), then treated with an organic acid or the like, and then heat-sterilized. In this disclosure, fresh noodles also include frozen noodles that are provided in a frozen state (frozen fresh noodles).

[0015] In this disclosure, "instant noodles" refers to noodles that have been dried after heat treatment (steaming, etc.) of raw noodle strands cut from noodle dough. Instant noodles are broadly divided into fried noodles, which are dried by frying, and non-fried noodles, which are dried by a method other than frying. Instant noodles are noodles that can be eaten by reconstituting them in hot water, and generally include packaged instant noodles, which are provided in a bag, and cup-packed instant noodles, which are provided in a cup that serves as a food container.

[0016] 2. Noodles The noodles of the present disclosure contain wheat-derived grain flour and soy flour, and are characterized in that the wheat-derived grain flour is 50 to 90 parts by mass and the soy flour is 10 to 50 parts by mass per 100 parts by mass of the total amount of the wheat-derived grain flour and soy flour, and the potassium content is 1.65 to 2.55% by mass, calculated on a dry mass basis, and the phosphorus content is 0.37 to 0.68% by mass, calculated on a dry mass basis. The noodles of the present disclosure are described in detail below.

[0017] [Wheat-derived cereal flour and soy flour] The noodles of the present disclosure contain wheat-derived cereal flour. Examples of wheat-derived cereal flour include wheat flour (milled after removing the epidermis and germ of wheat grains), whole wheat flour (milled wheat grains as they are), wheat bran (milled from the epidermis of small grain barley), and wheat germ powder (powdered wheat germ). These wheat-derived cereal flours may be used alone or in combination of two or more. It is preferable that the wheat-derived cereal flour contains at least whole wheat flour. Furthermore, from the perspective of increasing the nutritional value of the noodles of the present disclosure, a suitable example of wheat-derived cereal flour is a combination of (i) whole wheat flour and (ii) at least one selected from the group consisting of wheat flour, wheat bran, and wheat germ powder.

[0018] For example, when a combination of whole wheat flour and wheat flour is used as the wheat-derived grain flour, the ratio between them is not particularly limited, but examples include 20 to 99 parts by mass of whole wheat flour and 1 to 80 parts by mass of wheat flour per 100 parts by mass of the total amount of whole wheat flour and wheat flour, preferably 40 to 95 parts by mass of whole wheat flour and 5 to 60 parts by mass of wheat flour, and more preferably 50 to 85 parts by mass of whole wheat flour and 15 to 50 parts by mass of wheat flour.

[0019] Furthermore, for example, when a combination of whole wheat flour and wheat bran is used as the wheat-derived grain flour, the ratio thereof is not particularly limited, but examples include 50 to 99 parts by mass of whole wheat flour and 1 to 50 parts by mass of wheat bran per 100 parts by mass of the total amount of whole wheat flour and wheat bran, preferably 60 to 97 parts by mass of whole wheat flour and 3 to 40 parts by mass of wheat bran, more preferably 70 to 95 parts by mass of whole wheat flour and 5 to 30 parts by mass of wheat bran, and even more preferably 80 to 95 parts by mass of whole wheat flour and 5 to 20 parts by mass of wheat bran.

[0020] Furthermore, for example, when a combination of whole wheat flour, wheat flour, and wheat bran is used as the wheat-derived grain flour, the ratios thereof are not particularly limited, but per 100 parts by mass of the total amount of wheat flour, whole wheat flour, and wheat bran, the ratio may be 19 to 98 parts by mass of whole wheat flour, 1 to 80 parts by mass of wheat flour, and 1 to 70 parts by mass of wheat bran, preferably 20 to 75 parts by mass of whole wheat flour, 15 to 50 parts by mass of wheat flour, and 5 to 30 parts by mass of wheat bran, and more preferably 50 to 75 parts by mass of whole wheat flour, 15 to 40 parts by mass of wheat flour, and 5 to 15 parts by mass of wheat bran.

[0021] The noodles of the present disclosure further contain soy flour as a grain flour. As the soy flour, either raw soy flour made by powdering raw soybeans or heat-treated devitalized soy flour may be used, with devitalized soy flour being preferred. The soy flour may be either full-fat soybeans or defatted soybeans.

[0022] In the noodles of the present disclosure, the ratio of wheat-derived grain flour to soy flour is 50 to 90 parts by mass of wheat-derived grain flour and 10 to 50 parts by mass of soy flour per 100 parts by mass of the total amount of wheat-derived grain flour and soy flour. In conventional technology, when wheat-derived grain flour and soy flour are used in this ratio, the high proportion of soy flour tends to prevent the noodles from achieving the appropriate hardness required for noodles and result in noodles that are too sticky and have a poor texture. However, in the noodles of the present disclosure, the contents of potassium and phosphorus satisfy the ranges described below, so that even when wheat-derived grain flour and soy flour are contained in the above ratio, it is possible to achieve a noodles that are appropriate hardness and sticky and have a good texture. From the viewpoint of more suitably providing a moderate hardness and a good sticky texture, the amount of wheat-derived grain flour is preferably 55 to 80 parts by mass and 20 to 45 parts by mass of soy flour per 100 parts by mass of the total amount of wheat-derived grain flour and soy flour, and more preferably 60 to 70 parts by mass of wheat-derived grain flour and 30 to 40 parts by mass of soy flour.

[0023] In the noodles of the present disclosure, the content of wheat-derived grain flour may be within a range that satisfies the above-mentioned ratio of wheat-derived grain flour to soy flour, and the content of wheat-derived grain flour, converted into dry mass, is 5 to 60% by mass, preferably 15 to 55% by mass, more preferably 25 to 50% by mass, and even more preferably 35 to 45% by mass.

[0024] The soy flour content of the noodles of the present disclosure may be within a range that satisfies the aforementioned ratio of wheat-derived grain flour to soy flour, but the soy flour content, calculated on a dry mass basis, is preferably 1 to 40% by mass, more preferably 5 to 35% by mass, even more preferably 10 to 30% by mass, and particularly preferably 12 to 24% by mass.

[0025] [Potassium and Phosphorus] The noodles of the present disclosure have a potassium content of 1.65 to 2.55% by mass, calculated as a dry mass, and a phosphorus content of 0.37 to 0.68% by mass, calculated as a dry mass. By satisfying these potassium and phosphorus contents, noodles containing wheat-derived grain flour and soy flour in the above ratios can be provided with a good texture that is moderately hard and sticky, while suppressing the occurrence of bitterness and kansui burn.

[0026] In the noodles of the present disclosure, the potassium content, calculated on a dry mass basis, may be 1.65 to 2.55% by mass, but from the perspective of more suitably providing a good texture with appropriate hardness and stickiness while suppressing the generation of bitterness, the potassium content is preferably 1.77 to 2.48% by mass, more preferably 1.90 to 2.40% by mass, even more preferably 2.10 to 2.35% by mass, and particularly preferably 2.20 to 2.35% by mass.

[0027] In the present disclosure, the potassium content refers to the total amount of potassium contained in the noodles. Since some powdered raw materials, such as grain flour (wheat-derived grain flour, soy flour, etc.), also contain potassium, the amount of potassium contained in the powdered raw materials can be taken into consideration and an additive containing potassium can be added to ensure that the potassium content falls within the above range for the noodles of the present disclosure. The amount of potassium contained in the powdered raw materials can be determined by measuring the powdered raw materials using atomic absorption spectrometry after pretreating the powdered raw materials by dry ashing and extracting them with hydrochloric acid.

[0028] Potassium-containing additives added to adjust the potassium content are not particularly limited as long as they are acceptable for use in foods, and examples thereof include potassium salts. Specific examples of potassium salts include potassium chloride, potassium carbonate, and potassium salts of phosphates (tetrapotassium pyrophosphate, potassium polyphosphate, potassium metaphosphate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, etc.). These potassium salts may be used alone or in combination of two or more. Among these potassium salts, preferred examples include at least one of potassium chloride, potassium carbonate, and dipotassium hydrogen phosphate.

[0029] In the noodles of the present disclosure, the phosphorus content, calculated as the dry mass, may be 0.37 to 0.68% by mass, but from the perspective of more suitably providing a good texture with appropriate hardness and stickiness while suppressing the generation of bitterness, the phosphorus content is preferably 0.40 to 0.65% by mass, more preferably 0.45 to 0.63% by mass, even more preferably 0.50 to 0.63% by mass, and particularly preferably 0.56 to 0.63% by mass.

[0030] In the present disclosure, the phosphorus content refers to the total amount of elemental phosphorus contained in the noodles. Since some powdered raw materials, such as grain flour (wheat-derived grain flour, soy flour, etc.), also contain phosphorus, the noodles of the present disclosure can be made to satisfy the phosphorus content within the above range by taking into account the amount of phosphorus contained in the powdered raw materials, etc., and adding a phosphorus-containing additive. The amount of phosphorus contained in the powdered raw materials, etc., can be determined by measurement using ICP atomic emission spectrometry after the powdered raw materials are subjected to pretreatment by dry ashing and extraction with hydrochloric acid.

[0031] Phosphorus-containing additives added to adjust the potassium content are not particularly limited as long as they are acceptable for use in foods, and examples include phosphoric acids and their salts. Specific examples of phosphoric acids include phosphoric acid, pyrophosphoric acid, metaphosphoric acid, polyphosphoric acid, etc. Specific examples of salts of phosphoric acids include potassium salts of phosphoric acids such as tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, tetrapotassium pyrophosphate, potassium metaphosphate, and sodium polyphosphate; and sodium salts of phosphoric acids such as disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, sodium metaphosphate, and potassium polyphosphate. As the phosphorus-containing additive, one of these phosphoric acids and salts thereof may be used alone, or two or more may be used in combination. Among these phosphoric acids and salts thereof, at least one of dipotassium hydrogen phosphate is a preferred example.

[0032] Among the potassium-containing additives and phosphorus-containing additives, potassium salts of phosphoric acids can be used as a source of both potassium and phosphorus, and are therefore preferably used for adjusting the potassium and phosphorus contents. When the potassium salt of phosphoric acids is contained in the noodles of the present disclosure as a source of phosphorus and potassium, the content of the potassium salt of phosphoric acids may be set so that the phosphorus and potassium contents satisfy the above-mentioned ranges, and for example, the content of the potassium salt of phosphoric acids, calculated on a dry mass basis, is 1.0 to 2.7% by mass, preferably 1.5 to 2.5% by mass, more preferably 1.8 to 2.5% by mass, and even more preferably 1.8 to 2.2% by mass.

[0033] [Protein Ingredient] The noodles of the present disclosure may contain a protein ingredient, if necessary, to increase the protein content. In the present disclosure, a protein ingredient is a food ingredient containing protein as the main component. The type of protein ingredient is not particularly limited, as long as it is edible, and examples include wheat gluten, soy protein (concentrated soy protein, isolated soy protein, etc.), egg protein, milk protein (skim milk powder, whey protein, etc.), and hydrolysates thereof. These protein ingredients may be used alone or in combination of two or more.

[0034] A suitable example of a protein ingredient is wheat gluten. Wheat gluten is a substance formed by the glutenin and gliadin contained in wheat flour connected in a network-like structure. In the present disclosure, dry active gluten can be used as wheat gluten. When wheat gluten is contained in the noodles of the present disclosure, the wheat gluten content can be, for example, 5 to 45% by mass, preferably 10 to 33% by mass, more preferably 15 to 25% by mass, and even more preferably 18 to 22% by mass. In conventional noodles, when wheat-derived grain flour and soy flour are contained in the above ratio and the wheat gluten content satisfies the above range, the noodles tend to be too hard and sticky, resulting in a significantly reduced texture. However, in the noodles of the present disclosure, by satisfying the above-mentioned ranges for the potassium and phosphorus contents, it is possible to provide a good texture with appropriate hardness and stickiness, even when wheat-derived grain flour and soy flour are contained in the above ratio and the wheat gluten content satisfies the above range.

[0035] Another suitable example of the protein ingredient is a combination of wheat gluten and soy protein. When a combination of wheat gluten and soy protein is used as the protein ingredient, the ratio between them is not particularly limited, but for example, the amount of soy protein per 100 parts by mass of wheat gluten is 1 to 50 parts by mass, preferably 3 to 30 parts by mass, more preferably 5 to 10 parts by mass.

[0036] When a protein ingredient is contained in the noodles of the present disclosure, the ratio of the protein ingredient per 100 parts by mass of the total amount of wheat-derived grain flour and soybean flour is, for example, 30 to 100 parts by mass, preferably 45 to 85 parts by mass, and more preferably 55 to 70 parts by mass.

[0037] Furthermore, when a protein ingredient is contained in the noodles of the present disclosure, the content of the protein ingredient in the noodles of the present disclosure is, for example, 1 to 60% by mass, preferably 5 to 50% by mass, more preferably 15 to 40% by mass, and even more preferably 25 to 35% by mass, of the total amount of the protein ingredient, converted into dry mass.

[0038] The protein content of the noodles of the present disclosure is not particularly limited, but can be, for example, 10 to 50% by mass, preferably 20 to 45% by mass, and more preferably 30 to 40% by mass, calculated on a dry mass basis. The protein content of the noodles refers to the total protein content contained in the noodles, and refers to the total content including not only the protein contained in the protein ingredient, but also the protein contained in other ingredients such as wheat-derived grain flour, soy flour, and protein ingredients.

[0039] [Starch] The noodles of the present disclosure may contain starch as needed. The type of starch used in the noodles of the present disclosure is not particularly limited, but examples include tapioca starch, wheat starch, potato starch, rice starch, corn starch, sago starch, mung bean starch, sweet potato starch, waxy potato starch, waxy tapioca starch, waxy cornstarch, and glutinous rice starch.

[0040] Furthermore, the starch used in the present disclosure may be unmodified starch, or may be modified starch that has been subjected to chemical, physical, enzymatic, or other processing. The type of modified starch is not particularly limited as long as it is acceptable for use in food, and examples include hydroxypropyl starch, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphate cross-linked starch, sodium starch glycolate, and the like.

[0041] These starches may be used singly or in combination of two or more. Among these starches, a preferred example is modified starch, and a more preferred example is hydroxypropyl starch.

[0042] When starch is contained in the noodles of the present disclosure, the proportion of starch per 100 parts by mass of the total amount of wheat-derived grain flour and soybean flour is, for example, 10 to 70 parts by mass, preferably 20 to 50 parts by mass, and more preferably 25 to 35 parts by mass.

[0043] Furthermore, when starch is contained in the noodles of the present disclosure, the starch content in the noodles of the present disclosure is, for example, 1 to 50% by mass, preferably 5 to 40% by mass, more preferably 8 to 30% by mass, and even more preferably 10 to 20% by mass, in terms of the total amount of starch converted to dry mass.

[0044] [Other ingredients, etc.] In addition to the ingredients, etc. described above, the noodles of the present disclosure may contain other ingredients or additives to adjust the nutritional balance, adjust the flavor or quality, improve manufacturing suitability, etc. Examples of such raw materials and additives include grain flours such as soybean flour, corn flour, rice flour, barley flour, buckwheat flour, adzuki bean flour, sesame flour, rye flour, and oat flour; inorganic chlorides such as potassium chloride and sodium chloride; water-soluble vitamins such as vitamin B1, vitamin B2, niacin, vitamin B6, vitamin B12, folic acid, pantothenic acid, biotin, vitamin C, and vitamin C palmitate; fat-soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K; minerals such as dolomite, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, iodine, selenium, chromium, and molybdenum; thickening polysaccharides such as guar gum, gum arabic, pullulan, xanthan gum, sodium alginate, and gellan gum; seaweed powder, amino acids, yeast, noodle quality improvers, edible oils and fats, pH adjusters, emulsifiers, enzymes, colorants, and preservatives. These raw materials and additives may be used alone or in combination of two or more. The amounts of these raw materials and additives may be appropriately determined depending on the types of raw materials and additives used.

[0045] [Type of noodles] The noodles of the present disclosure are preferably used as Chinese noodles. The noodles of the present disclosure may be fresh noodles, fresh-type noodles, or instant noodles. A preferred embodiment of the noodles of the present disclosure is fresh-type noodles or instant noodles. Furthermore, a more preferred embodiment of the noodles of the present disclosure is instant noodles. When the noodles of the present disclosure are instant noodles, they may be fried or non-fried noodles, with a preferred example being non-fried noodles. When the noodles of the present disclosure are instant noodles, they may be provided in the form of either instant noodles in a bag or instant noodles in a cup.

[0046] [Manufacturing Method] The noodles of the present disclosure can be manufactured according to a manufacturing method that suits the type of noodle.

[0047] For example, when the noodles of the present disclosure are fresh noodles, they can be manufactured through (1) a step of preparing noodle dough containing wheat-derived grain flour and soybean flour in a specified ratio, and containing specified amounts of potassium and phosphorus, and (2) a step of cutting fresh noodle strands from the obtained noodle dough.

[0048] For example, when the noodles of the present disclosure are fresh noodles, they can be manufactured through the steps of: (1) preparing a noodle dough containing wheat-derived grain flour and soybean flour in a specified ratio, and containing specified amounts of potassium and phosphorus; (2) cutting fresh noodle strands from the obtained noodle dough; (3) subjecting the fresh noodle strands to a heat treatment (steaming, boiling, etc.); and 4) subjecting the heat-treated noodle strands to an acid treatment and / or retort sterilization treatment.

[0049] For example, if the noodles of the present disclosure are instant noodles, they can be manufactured through (1) the step of preparing a noodle dough containing wheat-derived grain flour and soybean flour in a specified ratio, and containing specified amounts of potassium and phosphorus, (2) the step of cutting fresh noodle strands from the obtained noodle dough, (3) the step of subjecting the fresh noodle strands to a heat treatment (steaming, boiling, etc.), and (4) the step of drying the noodle strands after the heat treatment. The noodle strands can be cut into serving sizes before steps (3) or (4). If fry-drying is used as the drying treatment in (4), fried noodles will be produced, while non-fried noodles will be produced if a drying method other than fry-drying (hot air drying, vacuum freeze-drying, etc.) is used.

[0050] The present disclosure will be specifically described below using examples, but the present invention is not limited to these examples.

[0051] 1. Production of Non-fried Instant Noodles (Chinese Noodles) Noodle dough was prepared using the specified amounts of ingredients shown in Tables 1 and 2. In preparing the noodle dough, the proportion of water added per 100 g of the total of the specified amounts of ingredients shown in Tables 1 and 2 was set to 33 ml, and mixing was carried out for 11 minutes. The obtained noodle dough was composite-rolled to form a noodle band, which was then continuously rolled to a noodle thickness of 1.3 mm and cut using a cutting blade No. 22 to obtain fresh noodle strands. The obtained fresh noodle strands were placed in a steamer and steamed by treating in saturated steam for 2 minutes and 15 seconds. The steamed noodle strands were then cut into 115 g pieces and dried in a hot air dryer at 115°C for 25 minutes, yielding 84 g of non-fried instant noodles.

[0052] 2. Evaluation Method 2-1. Texture and Taste Non-fried instant noodles were placed in a bowl-shaped polystyrene container, 400 ml of hot water was poured over, the container was covered and left to stand for 4 minutes. After 4 minutes, the noodles were eaten and the texture (hardness, stickiness) and taste (bitterness) were evaluated according to the following evaluation criteria. The texture and taste were evaluated by five experienced evaluators, and the average of the scores of each evaluator was calculated. <Evaluation criteria for texture (hardness)> 5 points: Too hard for Chinese noodles. 4 points: Slightly hard for Chinese noodles, but within an acceptable range. 3 points: Moderate hardness for Chinese noodles. 2 points: Slightly soft for Chinese noodles, but within an acceptable range. 1 point: Too soft for Chinese noodles. <Evaluation criteria for texture (stickiness)> 5 points: Very sticky and not crisp. 4 points: Slightly sticky and not crisp, but within an acceptable range. 3 points: Appropriate stickiness and crispness for Chinese noodles. 2 points: Slightly weak stickiness, with a slightly crumbly texture, but within an acceptable range. 1 point: Weak stickiness, with a crumbly texture. <Criteria for judging taste (bitterness)> 5 points: Strongly bitter, product quality is impaired. 4 points: Bitterness is felt, with product quality impaired. 3 points: Bitterness is felt, but product quality is not impaired. 2 points: Slightly bitter, but product quality is not impaired. 1 point: No bitterness is felt at all.

[0053] The appearance of the non-fried instant noodles before reconstitution was observed, and if browning was observed, it was judged as "yes" for kansui scorch, and if no browning was observed, it was judged as "no" for kansui scorch.

[0054] 3. Evaluation Results The results obtained are shown in Tables 1 and 2. In non-fried instant noodles containing 50 to 90 parts by mass of wheat-derived grain flour per 100 parts by mass of the total of wheat-derived grain flour (whole wheat flour, wheat flour, and wheat bran) and soy flour, when the potassium content was less than 1.65% by mass and the phosphorus content was less than 0.37% by mass, calculated on a dry mass basis, the noodles were too hard, sticky, and had a texture that was not very crisp (Comparative Example 1). Furthermore, in non-fried instant noodles containing wheat-derived grain flour and soy flour in the above ratios, when the potassium content was more than 2.55% by mass and the phosphorus content was more than 0.68% by mass, calculated on a dry mass basis, the noodles were too soft in texture and also had a bitter taste (Comparative Example 2).

[0055] In contrast, non-fried instant noodles containing 50 to 90 parts by weight of wheat-derived grain flour per 100 parts by weight of the total wheat-derived grain flour and soy flour, and having a potassium content of 1.65 to 2.55% by weight and a phosphorus content of 0.37 to 0.68% by weight, calculated on a dry weight basis, exhibited appropriate hardness and stickiness for Chinese noodles, and also exhibited reduced bitterness (Examples 1 to 10). In particular, when the potassium content was 2.20 to 2.35% by weight and the phosphorus content was 0.56 to 0.63% by weight, calculated on a dry weight basis, the noodles exhibited extremely good hardness and stickiness, and had a significantly superior texture (Examples 3, 7, and 8). Furthermore, the non-fried instant noodles of Examples 1 to 10 also exhibited reduced kansui burn.

[0056]

[0057]

Claims

1. Noodles containing wheat-derived grain flour and soy flour, wherein the wheat-derived grain flour is 50 to 90 parts by mass and the soy flour is 10 to 50 parts by mass per 100 parts by mass of the total amount of the wheat-derived grain flour and soy flour, the potassium content is 1.65 to 2.55% by mass on a dry mass basis, and the phosphorus content is 0.37 to 0.68% by mass on a dry mass basis.

2. The noodles according to claim 1, wherein the wheat-derived cereal flour comprises at least whole wheat flour.

3. Noodles according to claim 1 or 2, wherein the wheat-derived cereal flour comprises (i) whole wheat flour and (ii) at least one selected from the group consisting of wheat flour, wheat bran, and wheat germ powder.

4. Noodles according to claim 1 or 2, wherein the wheat-derived grain flour content is 5 to 60 mass % in terms of dry mass.

5. Noodles according to claim 1 or 2, wherein the soy flour content is 1 to 40 mass % in terms of dry mass.

6. Noodles according to claim 1 or 2, having a wheat gluten content of 5 to 45% by mass in terms of dry mass.

7. Noodles according to claim 1 or 2, having a protein content of 10 to 50% by mass in terms of dry mass.

8. The noodles according to claim 1 or 2, which are instant noodles or fresh noodles.

9. The noodles according to claim 1 or 2, which are non-fried instant noodles.

10. A method for producing noodles, comprising: a step of producing a noodle dough containing wheat-derived grain flour and soy flour, wherein the wheat-derived grain flour is 50 to 90 parts by mass and the soy flour is 10 to 50 parts by mass per 100 parts by mass of the wheat-derived grain flour and soy flour combined, and the noodle dough has a potassium content of 1.65 to 2.55% by mass, converted to a dry mass, and a phosphorus content of 0.37 to 0.68% by mass, converted to a dry mass; and a step of cutting out noodle strands from the noodle dough.

Images