Noodle composition, noodles, and noodle-making method

Abstract

To provide a noodle composition from which noodles can be made, the noodles superior in processing suitability (noodle-making properties), flavor, and texture and high in storage stability and protein content, noodles including the noodle composition, and a noodle-making method.SOLUTION: The disclosure relates to a noodle composition containing beer lees protein, noodles containing the noodle composition, and a noodle-making method.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a noodle composition, noodles containing the noodle composition, and a method for making noodles. [Background technology]

[0002] Noodles are a staple food, and there is a constant demand for a wide variety and high palatability. Furthermore, demand for noodles that are not just delicious but also high in protein, low in carbohydrates, and low in salt continues to grow. For example, increasing the protein content of noodles often has a negative impact on processing suitability and texture. While these issues can be resolved by using thickening agents, they are food additives, which may undermine the concept of the product.

[0003] For example, Patent Document 1 describes high-protein noodles containing grain flour and a protein material containing at least one of broad bean protein, chickpea protein, and mung bean protein. In Patent Document 1, by replacing part of the wheat flour with a protein material containing at least one of broad bean protein, chickpea protein, and mung bean protein, the protein content in the noodles is increased without using a thickening stabilizer, with little effect on processing suitability, texture, or flavor.

[0004] However, in the high-protein noodles described in Patent Document 1, as the protein content increases, there is a tendency for processing suitability and flavor to decrease.

[0005] Furthermore, while many noodles are available in product forms with shelf lives measured in years, such as frozen noodles, instant noodles, and dried noodles, there are still many product forms with short expiration dates, such as fresh noodles and chilled noodles. As a general trend, fresh noodles and chilled noodles, which do not require freezing or drying, are more popular, but in recent years, there has been an increasing need to extend the expiration dates of fresh noodles and chilled noodles due to issues such as food waste.

[0006] Methods for improving the shelf life of fresh noodles and chilled noodles include the use of ethanol or pH adjusters, but these tend to affect flavor and texture. Other methods, which extend the use of ethanol or pH adjusters, include the use of organic acids, organic acid salts, and amino acids, as in Patent Document 2, and the use of emulsions containing fats and oils, organic acids, and acidic hexametaphosphate, as in Patent Document 3, but all of these methods use food additives.

[0007] Alternatively, as in Patent Document 4, there is a method of improving the shelf life of chilled noodles by drying the surface of the noodles, but this requires special equipment for production.

[0008] From the perspective of inhibiting microbial growth, reducing the amount of water used in noodles is expected to have a certain degree of effect on improving shelf life, but this usually results in a significant decrease in processability, making it difficult to produce noodles. Furthermore, even if the noodles can be forcibly formed into noodle strands, there is a tendency for the texture, such as flexibility, to be significantly reduced.

[0009] In light of these circumstances, there is a demand for a noodle composition that can be used to produce noodles that have little effect on processing suitability, texture, and flavor, have good storage stability, and are high in protein content, as well as noodles containing such a noodle composition and a method for producing noodles. [Prior art documents] [Patent documents]

[0010] [Patent Document 1] Japanese Patent Publication No. 2022-088855 [Patent Document 2] Japanese Patent Application Laid-Open No. 2008-220345 [Patent Document 3] Patent No. 7274411 [Patent Document 4] Patent No. 6426362 Summary of the Invention [Problem to be solved by the invention]

[0011] The object of the present invention is to provide a noodle composition that can be used to produce noodles that have excellent processing suitability (noodle production properties), flavor, and texture, and that have a long shelf life and a high protein content; noodles that contain the noodle composition; and a method for producing noodles. [Means for solving the problem]

[0012] The present invention relates to a noodle composition containing brewer's spent grain protein.

[0013] The noodle composition preferably further contains a vegetable protein.

[0014] The present invention relates to noodles containing brewer's grain protein and cereal flour.

[0015] The noodles preferably further contain vegetable protein.

[0016] The present invention is a method for producing noodles using brewer's grain protein and cereal flour.

[0017] In the method for producing noodles, it is preferable to further use a vegetable protein. [Effects of the Invention]

[0018] The present invention can provide a noodle composition that can be used to produce noodles that are excellent in processing suitability (noodle production), flavor, and texture, have long shelf life, and have a high protein content, noodles that contain the noodle composition, and a method for producing noodles. DETAILED DESCRIPTION OF THE INVENTION

[0019] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The following describes an embodiment of the present invention. The embodiment is an example of implementing the present invention, and the present invention is not limited to the embodiment.

[0020] <Noodle composition> The noodle composition according to this embodiment contains brewer's spent grain protein. The noodle composition according to this embodiment contains brewer's spent grain protein and is a composition for noodles containing cereal flour, particularly a composition for high-protein noodles.

[0021] The inventors have discovered that by using "brewer's lees protein," made from the pomace generated during beer production, it is possible to produce noodles that are excellent in processability (noodle-making ability), flavor, and texture, have a long shelf life, and are high in protein content. The use of brewer's lees protein has little effect on processability, texture, and flavor.

[0022] Brewers' grains are waste products generated during the beer brewing process, accounting for approximately 80% of the waste discharged from breweries. Brewers' grain protein is a product made by processing brewers' grains (e.g., barley:rice = 7:3), a by-product generated during beer production, to increase their protein content. For example, rice and water are added to malt (barley), followed by saccharification, and the by-product remaining when the wort (the raw material for beer) is squeezed is used. The protein content of brewers' grain protein is, for example, 85% by mass or more. The use of brewers' grain protein, which is a food ingredient and not a food additive, allows for the production of noodles with a long shelf life, high protein content, and high nutritional value, without the need for other food additives.

[0023] The use of brewers' grains as animal feed and soil conditioner has been studied (see, for example, "Resources and Materials, Vol. 117, pp. 587-590, 2001"). In the United States, they have succeeded in producing brewers' grain protein from brewers' grains, which is used in plant-based milk and other products (see, for example, "https: / / www.hakubaku.co.jp / omugi-lab / hyakka / upcycle / "). In this study, by using brewers' grain protein and adjusting the composition, they were able to solve the problems of protein enrichment and improved shelf life.

[0024] Brewer's grain protein is highly water-soluble and suitable for making noodles. Because adding brewer's grain protein causes almost no increase in viscosity or gelation, it can be added in large quantities. From the perspectives of SDGs and upcycling, the use of brewer's grain protein is in demand by society, and it is expected to have industrial value.

[0025] The noodle composition according to this embodiment may further contain vegetable protein such as mung bean protein or oat protein.

[0026] Mung bean protein is a protein isolated from mung beans. Mung beans are a plant of the Fabaceae subfamily. There are no particular restrictions on the mung bean protein used, but powdered mung bean protein is preferred, with a protein content of 65% by mass or more.

[0027] Oat protein is a protein isolated from oats (or oats). Oats are the seeds of the oat, which is classified as a member of the Poaceae family, Avena genus. There are no particular restrictions on the oat protein used, but powdered oat protein is preferred, with a protein content of 50% by mass or more.

[0028] In addition to mung bean protein and oat protein, examples of plant proteins include soybeans, peas, chickpeas, peanuts, ruby, pigeon peas, jack beans, vine beans, kidney beans, adzuki beans, cowpeas, lentils, fava beans, carob, barley, wheat, rye, rice, corn, potato, sweet potato, chia, quinoa, alfalfa, hemp, almonds, cashews, walnuts, hazelnuts, Brazil nuts, pistachios, pumpkin seeds, coconut, grape seeds, red kidney beans, black beans, spinach, asparagus, broccoli, kale, cranberries, pomegranates, rapeseed, sunflower seeds, cottonseed, flaxseed, and sesame seeds. Among these, mung bean protein, oat protein, broad bean protein, and chickpea protein are preferred, with mung bean protein and oat protein being more preferred, because they have little effect on flavor and processing suitability and are easy to use in combination with brewer's grain protein. These vegetable proteins may be used alone or in combination of two or more.

[0029] The content of vegetable proteins such as mung bean protein and oat protein is, for example, 2000% by mass or less, preferably 1000% by mass or less, relative to 100% by mass of brewer's spent protein. If the content of vegetable proteins such as mung bean protein and oat protein exceeds 2000% by mass relative to 100% by mass of brewer's spent protein, the processing suitability will be poor and noodles may not be able to be made.

[0030] The noodle composition according to this embodiment may contain, in addition to vegetable proteins such as brewer's lees protein, mung bean protein, and oat protein, other ingredients commonly used in noodles, such as grain flour, dietary fiber powder, thickening agents, and salts.

[0031] The content of other components is, for example, 200% by mass or less, preferably 100% by mass or less, relative to 100% by mass of brewer's spent grain protein.

[0032] The noodle composition according to this embodiment may be in the form of, for example, a powder, a granulated granule, or a solid.

[0033] The noodle composition according to this embodiment can be used as a protein-enriching composition for noodles used to enrich noodles with protein.

[0034] <Noodles> The noodles according to this embodiment are noodles containing brewer's spent grain protein and cereal flour. The noodles according to this embodiment are also noodles containing the above-mentioned noodle composition and cereal flour. The noodles according to this embodiment may be noodles containing brewer's spent grain protein, cereal flour, and water. The noodles according to this embodiment may be noodles containing the above-mentioned noodle composition, cereal flour, and water.

[0035] The noodles are not particularly limited as long as they contain flour obtained by milling grains. The noodles are not particularly limited as long as they are foods made by shaping dough obtained from flour into elongated shapes, and examples thereof include Chinese noodles, pasta, udon, soba, somen, hiyamugi (cold wheat noodles), harusame (beef noodles), rice vermicelli, and pho. Examples of the form of the noodles include fresh noodles, chilled noodles, dried noodles, instant noodles, and frozen noodles, with fresh noodles and chilled noodles being preferred.

[0036] Examples of cereal flour include flour made from grains such as wheat, barley, and rye, as well as buckwheat, rice, corn, beans, potatoes, and nuts. Examples of cereal flour include wheat flour, barley flour, rye flour, buckwheat flour, rice flour, potato starch, corn flour, and soy flour. One type of flour may be used, or two or more types may be used in combination. Wheat flour is commonly used as the cereal flour.

[0037] The wheat flour is not particularly limited as long as it is made by grinding wheat into flour. Examples of wheat flour include ordinary wheat flour such as weak flour, medium flour, semi-strong flour, strong flour, and extra-strong flour obtained from ordinary wheat, processed wheat flour that has been subjected to heat treatment, and durum flour and durum semolina obtained from durum wheat. One type of wheat flour may be used, or two or more types may be used in combination.

[0038] Buckwheat flour is not particularly limited as long as it is made from ground buckwheat seeds. Examples of buckwheat flour include first flour (inner layer flour) flour, which is made by milling and sieving the endosperm part in the center of the buckwheat seed; second flour (middle layer flour), which is the flour obtained after first flour and is made by milling the remaining endosperm and germ; third flour (surface layer flour), which is the flour obtained after second flour and is made by milling the remaining endosperm, germ, and husk; fourth flour (final layer flour), which is the remainder after milling third flour; and whole buckwheat flour (full layer flour), which is made by milling the entire buckwheat seed without sieving it like first flour to fourth flour. Buckwheat flour may be used alone or in combination of two or more types.

[0039] The rice flour is not particularly limited as long as it is made by grinding rice, but examples include non-glutinous rice flour, glutinous rice flour, etc. One type of rice flour may be used, or two or more types may be used in combination.

[0040] The content of brewer's spent grain protein in noodles is, for example, in the range of 1% by mass to 100% by mass, and preferably in the range of 5% by mass to 10% by mass, relative to the mass of the flour. If the content of brewer's spent grain protein in noodles is less than 1% by mass relative to the mass of the flour, the desired effect may not be obtained, whereas if it exceeds 100% by mass, it may have a negative impact on processing suitability, flavor, and texture.

[0041] The noodles according to this embodiment may further contain a vegetable protein such as mung bean protein or oat protein. The content of the vegetable protein such as mung bean protein or oat protein in the noodles is, for example, 2000% by mass or less, preferably 1000% by mass or less, relative to 100% by mass of brewer's spent protein. If the content of the vegetable protein such as mung bean protein or oat protein exceeds 2000% by mass relative to 100% by mass of brewer's spent protein, the noodles may be poorly suited for processing, and may not be able to be made into noodles.

[0042] The water content in noodles is, for example, in the range of 20% to 50% by mass, and preferably in the range of 25% to 40% by mass, relative to the mass of the flour. If the water content in noodles is less than 20% by mass relative to the mass of the flour, the noodles may be poorly processable, making it impossible to produce noodles or resulting in a poor texture, while if it exceeds 50% by mass, the noodles may be poorly processable, making it impossible to produce noodles or resulting in a poor texture.

[0043] In addition to the grain flour, brewer's grain protein, vegetable protein such as mung bean protein or oat protein, and water, the noodles may contain other ingredients commonly used in noodles, such as dietary fiber powder, thickening agents, and salts.

[0044] In noodles, the amounts of other ingredients to be added may be in accordance with the usual methods for producing various types of noodles, and there are no particular limitations.

[0045] The noodles according to this embodiment are excellent in processability (noodle production), flavor, and texture, have a high storage stability, and have a high protein content.

[0046] The protein content of the noodles according to this embodiment is, for example, in the range of 7.4% by mass to 30% by mass, and preferably in the range of 8.1% by mass to 20% by mass.

[0047] <How to make noodles> The method for making noodles according to this embodiment is a method using the above-mentioned noodle composition and cereal flour. The method for making noodles according to this embodiment is a method using brewer's spent grain protein and cereal flour. The method for making noodles according to this embodiment may also be a method using the above-mentioned noodle composition, cereal flour, and water. The method for making noodles according to this embodiment may also be a method using brewer's spent grain protein, cereal flour, and water. The method for making noodles may follow conventional methods for producing various types of noodles, and is not particularly limited.

[0048] For example, noodles can be made by mixing grain flour, brewer's lees protein, and water, combining and rolling the mixture using a noodle machine or by hand using a rolling pin to produce noodle dough, and then cutting the dough into a predetermined thickness and length.

[0049] The water is not particularly limited, but examples include tap water, pure water, soft water, and hard water.

[0050] In the method for producing noodles according to this embodiment, vegetable proteins such as mung bean protein and oat protein may also be used.

[0051] The method for producing noodles according to this embodiment makes it possible to produce noodles that are excellent in processability (noodle production), flavor, and texture, have excellent storage stability, and have a high protein content. [Example]

[0052] EXAMPLES The present invention will be explained in more detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples.

[0053] <Examples 1 to 3, Comparative Examples 1 to 7, Reference Example 1> [Making Chinese noodles] Chinese noodles were prepared using the blending ratios (parts by mass) shown in Table 1 and the method described below.

[0054] (How to make Chinese noodles) (1) The raw materials were mixed according to the composition shown in Table 1 using a tabletop mixer (Kenmix, manufactured by Aikosha Seisakusho). (2) The dough was combined and rolled using a roll-type noodle machine (Marukiku Menki, small noodle machine). (3) Using the same roll-type noodle making machine, the noodles were cut into noodles with a #22 square blade to a thickness of approximately 1.6 mm and then cut into pieces of approximately 30 cm. (4) After boiling in boiling water for 2 minutes, the noodles were cooled in ice water to obtain Chinese noodles. (5) Store in a refrigerator at 4 to 10°C.

[0055] Example 4 [Udon making] Udon noodles were prepared using the blending ratios (parts by mass) shown in Table 1 by the following method.

[0056] (How to make udon) (1) The raw materials were mixed according to the composition shown in Table 1 using a tabletop mixer (Kenmix, manufactured by Aikosha Seisakusho). (2) The dough was combined and rolled using a roll-type noodle machine (Marukiku Menki, small noodle machine). (3) Using the same roll-type noodle making machine, the noodles were cut into noodles with a #22 square blade to a thickness of approximately 1.6 mm and then cut into pieces of approximately 30 cm. (4) After boiling in boiling water for 2 minutes, the noodles were cooled in ice water to obtain udon noodles. (5) Store in a refrigerator at 4 to 10°C.

[0057] [Moisture measurement] Using a heat-drying moisture meter (MS70, manufactured by A&D Co., Ltd.), the moisture content of the noodle dough after preparation method (1) was measured at 105°C for 30 minutes. The results are shown in Table 2.

[0058] [Evaluation method] The processing suitability was evaluated according to the following criteria. The resulting Chinese noodles or udon noodles were also evaluated for flavor, texture, appearance, and changes in appearance according to the following criteria. The sensory evaluation was the average of the evaluations by seven panelists. The results are shown in Table 2.

[0059] <Evaluation criteria> (Processing suitability (noodle making)) 5: Very good noodle making 4: Good noodle production 3: Noodle making possible 2: Not suitable for making noodles (kneading is possible, but not suitable for compounding, rolling, or cutting) 1: No noodle making (no kneading) (flavor) 5: Good and distinctive 4: Good or distinctive 3: Normal 2: Not bad, but not normal either 1: Defective (Texture) 5: Very good 4: Good 3: Normal 2: Possible 1: Defective (exterior) 5: Good 4: Normal 3: OK 2: Bad 1: Extremely poor (changes in appearance) 5: None (good) 4: Yes (changes other than black spots have occurred) 3: Yes (black spots appear in several places) 2: Large (black spots scattered all over) 1: Severe (numerous black spots appear, overall dull color) (For those products that could not be made into noodles, the noodle dough was saved and evaluated.)

[0060] [Table 1]

[0061] [Table 2]

[0062] As can be seen from Table 2, by using brewer's grain protein, the Chinese noodles of the Examples had excellent processing suitability (noodle production), flavor, texture, and storage stability compared to the Chinese noodles of Comparative Examples 1, 5, and 7, which did not use brewer's grain protein, and the Chinese noodles of Comparative Examples 2 to 4 and 6, which used ethanol, calcined calcium, glycine, and inulin instead of brewer's grain protein.

[0063] In this way, by using brewer's grain protein, it was possible to produce noodles that are excellent in processing suitability (noodle making), flavor, texture, and storage stability, as well as have a high protein content.

Claims

1. A noodle composition comprising brewer's grain protein.

2. The noodle composition according to claim 1, A noodle composition further comprising vegetable protein.

3. Noodles characterized by containing beer lees protein and grain flour.

4. The noodles according to claim 3, Noodles characterized by further containing vegetable protein.

5. A method for producing noodles, characterized by using brewer's lees protein and cereal flour.

6. 6. A method for preparing noodles according to claim 5, A method for producing noodles, further characterized by using vegetable protein.

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