Bean-containing noodle, noodle set and method for producing bean-containing noodle

Abstract

To provide beans-containing noodles difficult to generate odor derived from beans such as soy bean contained in raw powder when heating and cooking, a noodle set and a method for producing the beans-containing noodles.SOLUTION: A method for producing beans-containing noodles performs a process S1 of preparing a dough using a raw material composition containing 1×10-5 to 3.5×10-3 pts.mass of HEMF relative to 100 pts.mass of a raw material powder containing 20 mass% or more of bean flour such as soybean flour, and a noodle making process S2 of shaping the dough to obtain noodles, thereby producing beans-containing noodles with HEMF content of 0.077 to 35 ppm in the total mass of the noodles.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to bean-containing noodles produced using a raw material containing bean flour such as soy flour, a noodle set including the bean-containing noodles, and a method for producing bean-containing noodles using a raw material containing bean flour such as 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 conventional soy-containing noodles mentioned above, if the amount of soy flour in the raw material flour is increased, noodles with higher protein and lower sugar content can be obtained, but if the soy content is high, a bean odor derived from soybeans is generated when the noodles are boiled and cooked. If the generated bean odor fills the kitchen or is felt strongly during cooking, it can cause people to have a negative image of soy-containing noodles.

[0006] Therefore, an object of the present invention is to provide bean-containing noodles, a noodle set, and a method for producing bean-containing noodles that are less likely to produce a bean odor derived from bean flour such as soy flour contained in a raw material flour when cooked with heat. [Means for solving the problem]

[0007] The soybean-containing noodles according to the present invention are soybean-containing noodles in which the raw material flour contains 20% by mass or more of soybean flour, and the raw material flour is mixed with 1×10 HEMF per 100 parts by mass of the raw material flour. -5 ~3.5×10 -3 It contains parts by mass. Another soy-containing noodle according to the present invention is a soy-containing noodle in which the raw material flour contains 20 mass % or more of soy flour, and contains 0.077 to 35 ppm of HEMF based on the total mass of the noodles. When the soybean-containing noodles of the present invention are dried noodles, the HEMF content is, for example, 0.1 to 35 ppm of the total mass of the noodles. The soybean-containing noodles of the present invention may contain gluten. The soybean-containing noodles of the present invention may further contain wheat flour, and a part or all of the gluten may be derived from the wheat flour.

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

[0009] The method for producing soybean-containing noodles according to the present invention comprises the steps of: adding 1×10 HEMF to 100 parts by mass of raw material flour containing 20% ​​by mass or more of soybean flour; -5 ~3.5×10 -3 The method includes a step of preparing dough using the raw material composition containing the ingredients in an amount of 100 parts by mass, and a step of shaping the dough to obtain noodles. The soybean-containing noodles of the present invention may further comprise a drying step of drying the noodles. In the soybean-containing noodles of the present invention, gluten may be blended into the raw material flour. In the soybean-containing noodles of the present invention, the raw material flour may further contain wheat flour, and in that case, some or all of the gluten may be derived from the wheat flour.

[0010] The bean-containing noodles according to the present invention are bean-containing noodles in which the raw material flour contains 20% by mass or more of bean flour, and the raw material flour contains 1×10 HEMF per 100 parts by mass of the raw material flour. -5 ~3.5×10 -3 parts by mass, or 0.077 to 35 ppm of HEMF based on the total mass of the noodles. Moreover, a noodle set according to the present invention comprises the above-mentioned bean-containing noodles and a seasoning liquid. Furthermore, the method for producing beans-containing noodles according to the present invention further comprises the steps of: adding 1×10 HEMF to 100 parts by mass of raw material flour containing 20% ​​by mass or more of beans flour; -5 ~3.5×10 -3 The method includes a step of preparing dough using the raw material composition containing the ingredients in an amount of 100 parts by mass, and a step of shaping the dough to obtain noodles. Effect of the Invention

[0011] According to the present invention, it is possible to reduce the beany odor that occurs during cooking in bean-containing noodles that contain 20 mass% or more of bean flour such as soybean flour relative to the total mass of the raw material flour. [Brief description of the drawings]

[0012] [Figure 1] 1 is a flowchart showing a method for producing soybean-containing noodles according to a first embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] 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.

[0014] (First embodiment) First, soybean-containing noodles according to a first embodiment of the present invention will be described. The soybean-containing noodles of this embodiment contain 20% by mass or more of soy flour in the raw material flour, and further contain a specific amount of HEMF (4-Hydroxy-2(or5)-ethyl-5(or2)-methyl-3(2H)-furanone). The form of the soybean-containing noodles of this embodiment is not particularly limited, and may be any of fresh noodles, semi-fresh noodles, and dried noodles.

[0015] [Soy flour] Soy flour is one of the main ingredients in the soy-containing noodles of this embodiment, and is blended in the raw material flour at 20% by mass or more. There is no particular lower limit to the amount of soy flour in the raw material flour, but if the amount of soy flour is less than 20% by mass of the total mass of the raw material flour, the beany smell derived from soybeans is not felt much during heat cooking such as boiling without the addition of HEMF, so in the soy-containing noodles of this embodiment, the amount of soy flour in the raw material flour is set to 20% by mass or more. However, since the effect of reducing the beany smell by HEMF can be obtained if soy flour is contained in the raw material flour, this does not exclude soy-containing noodles with a soy flour content of less than 20% by mass.

[0016] It is preferable that the soy flour content of the total raw flour is 30% by mass or more. This increases the benefits of using soybeans in the raw flour, such as high protein and low sugar content, and also makes the beany smell generated during boiling stronger, so the HEMF has a significant effect in reducing the beany smell.

[0017] On the other hand, the upper limit of the soy flour amount is not particularly limited, and the aforementioned beany odor suppressing effect can be obtained even in noodles whose raw material flour is only soy flour (soy flour content of the raw material flour: 100% by mass), but from the standpoint of noodle-making properties and the strength of the obtained noodle strings, the soy flour content of the raw material flour is preferably 90% by mass or less, more preferably less than 84% by mass, even more preferably 81% by mass or less, and particularly preferably 70% by mass or less. By keeping the soy flour content within these ranges, soy-containing noodles can be obtained that have excellent noodle-making properties and noodle string strength, even if the soy flour content is high, and that are less likely to produce a beany odor derived from soybeans when cooked.

[0018] The soy flour blended in the soy-containing 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] [HEMF] HEMF is a flavor component that gives off the characteristic aroma of brewed soy sauce. When a specific amount of HEMF is kneaded into noodles that contain soy flour as a raw material, it has the effect of reducing the beany odor that is generated during cooking, such as boiling. However, if the HEMF content is less than 1 x 10 -5 If the amount is less than parts by mass, or less than 0.077 ppm of the total mass of the noodles, the above-mentioned effects cannot be obtained sufficiently, and a beany smell derived from soybeans can be felt especially during boiling.

[0020] On the other hand, the HEMF content is 3.5 × 10 per 100 parts by mass of raw material powder. -3 If the HEMF content exceeds 1×10 parts by mass or exceeds 35 ppm of the total mass of the noodles, the effect of suppressing the beany odor can be obtained, but the noodles will be imparted with an aroma specific to HEMF, which will affect the flavor of the noodles after cooking, which is not preferable. Therefore, in the soy-containing noodles of this embodiment, the HEMF content is set to 1×10 -5 ~3.5×10 -3The content is 0.077 to 35 ppm by part by mass and / or by the total mass of the noodles.

[0021] When the soy-containing noodles are dried noodles, the HEMF content is preferably 0.1 to 35 ppm of the total mass of the noodles, from the viewpoint of the bean odor suppressing effect and the influence on the flavor of the noodles after cooking. The HEMF content in the dried noodles is preferably less than 10 ppm, and more preferably less than 5 ppm, of the total mass of the noodles. This makes it possible to reduce the bean odor derived from soybeans that occurs during heat cooking such as boiling, without affecting the flavor of the noodles after cooking.

[0022] [gluten] Gluten, a protein contained in wheat, has the effect of improving the adhesiveness of noodle strings, and is blended as necessary into the soy-containing noodles of this embodiment. The amount of gluten in the soy-containing noodles of this embodiment is not particularly limited, but from the viewpoint of improving suitability for noodle making, it is preferable that gluten is blended into the raw material flour at a ratio of 5 to 15 mass%, or 10 to 29 mass parts per 100 mass parts of the above-mentioned soy flour.

[0023] In the soybean-containing noodles of this embodiment, gluten is mainly added as gluten flour, but when wheat flour is blended as the raw material flour, some or all of the gluten may be derived from wheat flour. When only gluten flour or wheat flour is blended into the raw material flour, gluten flour or wheat flour may be blended so that the amount of protein in the gluten flour falls within the above-mentioned range, and when the raw material flour contains both gluten flour and wheat flour, they may be blended so that the total amount of protein in the gluten flour and the total amount of protein in the wheat flour fall within the above-mentioned range.

[0024] [Other ingredients] In addition to the above-mentioned components, the raw material flour used for the soybean-containing noodles of this embodiment may contain cereal flours other than soy flour and starches. Examples of cereal flours other than soy flour include cereals such as wheat, barley, and rye, rice, buckwheat, and corn that have been cleaned, washed, or polished as necessary, and then pregelatinized either raw or by heat processing, and then milled (pulverized).

[0025] 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.

[0026] 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.

[0027] Furthermore, the raw material flour may contain added thickening polysaccharides, salt, vegetable powder, mannan powder, powdered oils and fats, colorants, amino acids, sugars, dextrin, dried egg white, pH adjusters, shelf life improvers, etc.

[0028] In addition to the raw material flour described above, the soy-containing noodles of this embodiment may contain, for example, water, brewed vinegar, alcohol, yeast, flavorings, 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 can be appropriately selected and set according to the type and purpose of the noodles.

[0029] [Manufacturing method] Next, the method for producing soybean-containing noodles of this embodiment will be described. Fig. 1 is a flow chart showing the method for producing soybean-containing noodles of this embodiment. As shown in Fig. 1, the method for producing soybean-containing noodles of this embodiment includes a dough preparation step S1 and a noodle-making step S2, and optionally a drying step S3.

[0030] [Dough preparation process S1] In the dough preparation step S1, a raw material composition in which other raw materials are added to raw material flour is kneaded to prepare dough. -5 ~3.5×10 -3 The method for adding HEMF to the raw material composition is not particularly limited, and for example, it can be added in the form of an aqueous solution in which HEMF is dissolved in water, or a seasoning containing HEMF, such as soy sauce, can be added.

[0031] When producing the soybean-containing 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 or in place of the gluten flour, so that some or all of the gluten is derived from wheat flour.

[0032] 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.

[0033] [Noodle making process S2] In the noodle-making step S2, the dough prepared in the dough preparation step S1 is shaped to form noodles (fresh 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 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.

[0034] 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.

[0035] [Drying process S3] If the soy-containing noodles are semi-fresh noodles or dried noodles, a drying step S3 is carried out to dry the noodles (fresh noodles) obtained in the noodle-making step S2. 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 high-velocity airflow drying, fry-drying, and freeze-drying depending on the type of noodles and cooking method. The moisture content of each type of noodle is also not particularly limited, but generally it is about 28 to 33% for fresh noodles, around 24% for semi-fresh noodles, and 14% or less for dried noodles.

[0036] [Other steps] In the method for producing soybean-containing noodles of this embodiment, an aging step may be carried out in addition to the above-mentioned steps S1 to S3. The timing and number of times for the aging step are not particularly limited, and it may be carried out after the formation of the noodle band, or it may be carried out in the form of a noodle block after the formation of noodle strings. The aging method and conditions can be selected appropriately depending on the type of noodle, and it may be carried out under normal pressure, reduced pressure, or increased pressure.

[0037] As described above in detail, the soy-containing noodles of this embodiment contain a specific amount of HEMF by adding HEMF or a component containing HEMF to the raw material composition, which reduces the beany odor derived from soybeans that occurs during cooking by boiling or other heat treatment. As a result, even if the raw material flour contains 20% by mass or more of soy flour, the noodles can be cooked without smelling like conventional noodles that do not contain soybeans, thereby dispelling the negative image of soy-containing noodles.

[0038] In the soybean-containing noodles of this embodiment, the HEMF is kneaded into the noodles rather than attached to the outer surface, so it can be applied regardless of the type or shape of the noodles, and its effects can be maintained regardless of the cooking method or storage method, and further, it does not affect the flavor of the noodles after cooking.

[0039] The bean odor reduction effect described above is particularly noticeable in noodles that are boiled in a pot or cooked in a microwave oven. However, even in soy-containing noodles that are rehydrated in hot water or cooked in a microwave oven, if there is a possibility that a bean odor derived from soybeans will be generated during heating, the same bean odor reduction effect can be achieved by adding HEMF to the noodles.

[0040] In addition, in the first embodiment described above, soy-containing noodles using soy flour have been described, but the present invention is not limited to noodles using soy flour. For noodles using beans other than soybeans, such as kidney beans such as red kidney beans, pinto beans, daifuku beans, white kidney beans, purple kidney beans, tiger beans, adeno and red kidney beans, peas such as green peas, red peas and yellow peas, and lentils such as chickpeas and lentils, if there is a possibility that a beany smell will be generated by heating, it is possible to reduce the beany smell by incorporating HEMF in the noodles in a similar manner.

[0041] Specifically, for bean-containing noodles with a bean flour content of 20% or more by mass in the raw material flour, HEMF is added at 1 x 10 -5 ~3.5×10 -3 By adding HEMF in an amount of 0.077 to 35 ppm by mass based on the total mass of the noodles, or adding HEMF in an amount of 0.077 to 35 ppm by mass based on the total mass of the noodles, it is possible to reduce the beany odor that occurs during cooking by heat such as boiling. Furthermore, beans-containing noodles that contain beans flour other than soy flour can also be produced by the same method as the above-mentioned method for producing soy flour-containing noodles.

[0042] 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 noodles of the first embodiment described above and a seasoning liquid. The noodles used in the noodle set of this embodiment may be the soybean-containing 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.

[0043] Furthermore, the cooking method for soybean-containing noodles is not particularly limited, but the effect of adding HEMF is most noticeable when the noodles are boiled, which tends to produce a bean odor. Here, "boiling" includes cooking using a microwave oven. However, the cooking method for the noodles in the noodle set of this embodiment is not limited to boiling, and may be rehydration or cooking in a microwave oven, and can be appropriately selected depending on the type of noodles, noodle thickness, form of the noodle set, etc.

[0044] The noodle set of this embodiment uses soy-containing noodles that contain a specific amount of HEMF (HEMF is kneaded into the noodle mix in a specific amount), and therefore can reduce the beany odor derived from soybeans that occurs during cooking by heating, such as boiling. Note that, in the above-mentioned second embodiment, a noodle set using soy-containing noodles is described as an example, but the present invention is not limited to this, and even if the bean flour contained in the raw material flour is not soy flour, a similar effect can be obtained as long as the noodle set uses bean-containing noodles that contain a specific amount of HEMF (HEMF is kneaded into the noodle mix in a specific amount). Furthermore, the configuration and effects of this embodiment other than those described above are the same as those of the above-mentioned first embodiment. EXAMPLES

[0045] The effects of the present invention will be specifically described below with reference to examples and comparative examples.

[0046] [Preliminary Examination] First, soybean-containing noodles were prepared using the method described below, and the relationship between the soybean flour content and the beany smell derived from soybeans was investigated.

[0047] <How to prepare evaluation samples> The raw material composition, formulated according to the composition shown in Table 1 below, was 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. Unheated full-fat soy flour was used as the soy flour, and strong flour with a protein content of 12% by mass in a dry state was used as the wheat flour. Noodle strands were then cut from the rolled noodle band with a cutting blade and dried in a thermo-hygrostat to obtain dried noodles (evaluation sample). The mass of the dried noodles (evaluation sample) was 101 g.

[0048] <Evaluation method> 68g of each dried noodle produced by the method described above was boiled in 800ml to 1L of hot water for 5 to 7 minutes, and the strength of the bean smell produced during this process was evaluated by a panel of five experts (training period: 1 to 5 years). Specifically, when the noodles had been boiled for 5 minutes, the expert panel sniffed the noodles from a position 30cm away from the pot and performed a sensory evaluation of the strength of the bean smell using the following 5-point scale. The results are also shown in Table 1 below. The value for "strength of bean smell" shown in Table 1 below is the average of the evaluation scores of each panel.

[0049] 5 points: A strong bean smell is felt (there is a bean smell similar to that produced when noodles made from raw material containing 90% soy flour by mass are boiled). 4 points: Slightly strong bean smell. 3 points: Slight bean smell. 2 points: Slight bean smell. 1 point: No bean smell is detectable (the raw material flour is 100% wheat flour, and the smell is about the same as when noodles that do not contain soy flour are boiled).

[0050] [Table 1]

[0051] As shown in Table 1 above, in this preliminary test, it was confirmed that when noodles containing soy flour at a content of 20% or more by mass of the raw material flour were boiled, a beany smell derived from soybeans was noticeable.

[0052] (First embodiment) Next, as a first example of the present invention, HEMF (aqueous HEMF solution with a concentration of 100 ppm) was added to raw material flours with soy flour contents of 50%, 90% by mass, and 100% by mass, and the effect of reducing the beany odor was confirmed. Specifically, raw material compositions formulated according to the compositions shown in Tables 2 to 4 below were used to prepare dried noodles (evaluation samples) using the same method and conditions as in the preliminary test described above, and these were evaluated using the same method and conditions as in the preliminary test. The results are also shown in Tables 2 to 4 below. For comparison, Tables 2 to 4 below also show the evaluation results of noodles to which HEMF was not added, as shown in Table 1 above.

[0053] [Table 2]

[0054] [Table 3]

[0055] [Table 4]

[0056] As shown in Tables 2 to 4 above, it was confirmed that the bean odor generated during boiling was reduced by adding HEMF to the raw material composition and kneading the HEMF into the noodles. -5 ~3.5×10 -3 The noodles Nos. 11 to 14, 16 to 19, 21 to 24, 40, and 41, which were blended within the range of parts by mass, had a high effect of reducing the bean odor.

[0057] (Second Example) Next, as a second example of the present invention, dried noodles (evaluation samples) were produced by adding soy sauce (HEMF concentration 50 ppm) instead of the 100 ppm HEMF aqueous solution, and the effect of reducing beany odor was evaluated. The method and conditions for producing the dried noodles and the method and conditions for evaluation were the same as those of the first example described above. The composition and evaluation results of each evaluation sample are shown in Table 5 below.

[0058] [Table 5]

[0059] [Table 6]

[0060] As shown in Tables 5 and 6 above, it was confirmed that even when HEMF was added to soy sauce, the bean odor generated during boiling could be reduced. In particular, when HEMF was added at a concentration of 1×10 -5 ~3.5×10 -3 The bean odor was significantly reduced in noodles Nos. 31 to 34 and 36 to 39, in which soy sauce was added in amounts of parts by mass.

[0061] (Third Example) Next, as the third example of the present invention, raw noodles (No. 42) and semi-fresh noodles (No. 43) were produced using the raw material composition No. 12 of the first example described above, and the effect of reducing bean odor was confirmed. In this case, the raw noodles were not dried, and the drying conditions for the semi-fresh noodles were changed, but the other methods and conditions were the same as those of the first example described above to produce evaluation samples. Then, each evaluation sample (noodle) was evaluated using the same method and conditions as the first example described above. The results are shown in Table 7 below.

[0062] [Table 7]

[0063] As shown in Table 7 above, it was confirmed that the bean odor generated during boiling can be reduced not only in dried noodles but also in fresh and semi-fresh noodles by adding a specific amount of HEMF.

[0064] (Fourth Example) Next, as a fourth example of the present invention, lentil flour was used instead of soy flour to confirm the effect of adding HEMF in reducing the beany odor. Specifically, using a raw material composition formulated according to the composition shown in Table 8 below, dried noodles (evaluation samples) were produced in the same manner and under the same conditions as in the preliminary test described above, and were evaluated in the same manner as in the preliminary test, according to the following criteria.

[0065] 5 points: A strong bean smell is felt (there is a bean smell similar to that produced when noodles made from raw material flour containing 90% lentil flour by mass are boiled). 4 points: Slightly strong bean smell. 3 points: Slight bean smell. 2 points: Slight bean smell. 1 point: No bean smell is detectable (the raw material flour is 100% wheat flour, and the smell is about the same as when boiling noodles that do not contain lentil flour).

[0066] The results are shown in Table 8. For comparison, Table 8 also shows the evaluation results of No. 1 noodles, which does not contain lentil flour and is shown in Table 1 above.

[0067] [Table 8]

[0068] As shown in Table 8 above, sample No. 46 (noodles), in which HEMF was added to a raw material composition containing lentil flour as the bean flour and HEMF was kneaded into the noodles, had a reduced beany odor generated during boiling compared to sample No. 45 (noodles), which did not have HEMF added.

[0069] (Fifth Example) Next, as a fifth example of the present invention, mung bean flour was used instead of soy flour to confirm the effect of adding HEMF in reducing the beany odor. Specifically, using a raw material composition formulated according to the composition shown in Table 9 below, dried noodles (evaluation samples) were produced using the same method and conditions as in the preliminary test described above, and were evaluated according to the following criteria using the same method as in the preliminary test.

[0070] 5 points: A strong bean smell is felt (there is a bean smell similar to that produced when noodles made from raw material flour containing 90% mung bean flour by mass are boiled). 4 points: Slightly strong bean smell. 3 points: Slight bean smell. 2 points: Slight bean smell. 1 point: No bean smell is detectable (the raw material flour is 100% wheat flour, and the smell is about the same as when noodles that do not contain mung bean flour are boiled).

[0071] The results are shown in Table 9. For comparison, Table 9 also shows the evaluation results of No. 1 noodles, which does not contain lentil flour and is shown in Table 1 above.

[0072] [Table 9]

[0073] As shown in Table 9 above, sample No. 49 (noodles), in which HEMF was added to a raw material composition containing mung bean flour as the bean flour and HEMF was kneaded into the noodles, had a reduced bean odor generated during boiling compared to sample No. 49 (noodles) to which HEMF was not added.

[0074] From the above results, it was confirmed that according to the present invention, bean-containing noodles can be obtained that are less likely to emit odors derived from the beans contained in the raw material flour when cooked with heat, such as by boiling.

[0075] The present invention can also have the following configuration. [1] A bean-containing noodle having a raw material flour containing 20% ​​by mass or more of bean flour, For 100 parts by mass of raw material powder, add 1×10 HEMF.-5 ~3.5×10 -3 Bean-containing noodles containing parts by mass. [2] A bean-containing noodle having a raw material flour containing 20% ​​by mass or more of bean flour, Bean-containing noodles containing 0.077 to 35 ppm of HEMF based on the total mass of the noodles. [3] It is a dried noodle, The bean-containing noodles according to [2], wherein the HEMF content is 0.1 to 35 ppm of the total mass of the noodles. [4] The bean-containing noodles according to any one of [1] to [3], wherein the bean flour is at least one selected from the group consisting of soybean flour, lentil flour and mung bean flour. [5] The bean-containing noodles according to any one of [1] to [4], which contain gluten. [6] The bean-containing noodles according to [5] further contain wheat flour, and a part or all of the gluten is derived from the wheat flour. [7] A noodle set comprising the bean-containing noodles according to any one of [1] to [6] and a seasoning liquid. [8] For 100 parts by mass of raw material flour containing 20% ​​or more by mass of bean flour, add 1×10 HEMF. -5 ~3.5×10 -3 A step of preparing a dough using the raw material composition containing 100 parts by mass of the raw material composition; a noodle-making step of shaping the dough to obtain noodles; A method for producing beans-containing noodles comprising the steps of: [9] The method for producing bean-containing noodles according to [8], further comprising a drying step of drying the noodles.

[10] The bean-containing noodles according to [8] or [9], wherein the bean flour is at least one selected from soybean flour, lentil flour and mung bean flour.

[11] The method for producing bean-containing noodles according to any one of [8] to

[10] , wherein the raw material flour contains gluten.

[12] The method for producing bean-containing noodles according to

[11] , wherein the raw material flour further contains wheat flour, and a part or all of the gluten is derived from the wheat flour.

Claims

1. Soybean-containing noodles, in which the raw material flour contains 20% by mass or more of soybean flour, For 100 parts by mass of raw material powder, HEMF was added at 1×10 －５ ~3.5 x 10 －３ Soy-containing noodles containing parts by mass.

2. Soybean-containing noodles, in which the raw material flour contains 20% by mass or more of soybean flour, Soybean-containing noodles containing 0.077 to 35 ppm of HEMF based on the total mass of the noodles.

3. It is a dried noodle, 3. The soybean-containing noodles according to claim 2, wherein the HEMF content is 0.1 to 35 ppm of the total mass of the noodles.

4. 3. The soybean-containing noodles according to claim 1 or 2, which contain gluten.

5. The soybean-containing noodles according to claim 4, further comprising wheat flour, wherein a part or all of the gluten is derived from the wheat flour.

6. A noodle set comprising the soybean-containing noodles according to claim 1 or 2 and a seasoning liquid.

7. For 100 parts by mass of raw material flour containing 20% ​​by mass or more of soy flour, HEMF was added at 1×10 －５ ~3.5 x 10 －３ A step of preparing a dough using the raw material composition containing 100 parts by mass of the raw material composition; a noodle-making step of shaping the dough to obtain noodles; The method for producing soybean-containing noodles comprising the steps of:

8. The method for producing soybean-containing noodles according to claim 7, further comprising a drying step of drying the noodles.

9. The method for producing soybean-containing noodles according to claim 7 or 8, wherein the raw material flour contains gluten.

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

11. Bean-containing noodles, the raw material flour of which contains 20% by mass or more of bean flour, For 100 parts by mass of raw material powder, HEMF was added at 1×10 －５ ~3.5 x 10 －３ Bean-containing noodles containing parts by mass.

12. Bean-containing noodles, the raw material flour of which contains 20% by mass or more of bean flour, Bean-containing noodles containing 0.077 to 35 ppm of HEMF based on the total mass of the noodles.

13. A noodle set comprising the bean-containing noodles according to claim 11 or 12 and a seasoning liquid.

14. For 100 parts by mass of raw material flour containing 20% ​​by mass or more of bean flour, HEMF is added at 1×10 －５ ~3.5 x 10 －３ A step of preparing a dough using the raw material composition containing 100 parts by mass of the raw material composition; a noodle-making step of shaping the dough to obtain noodles; A method for producing beans-containing noodles comprising the steps of:

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