Soybean noodle flour, soybean noodle and method for producing soybean noodle

Abstract

To provide soybean noodle which has less flavor peculiar to soybeans while the soybeans are used and is easy to make.SOLUTION: Soybean noodle flour contains raw materials (a) to (d) to satisfy respective contents corresponding to the raw materials. (a) 80 to 100 mass% of a cereal flour raw material. (b) 10 to 100 mass% of full fat deodorized soybean flour obtained by high temperature and high pressure processing in the cereal flour raw material. (c) 0 to 90 mass% of wheat flour in the cereal flour raw material. (d) 0 to 10 pts.mass of wheat protein flour with respect to 100 pts.mass of the cereal flour raw material.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to soybean noodle flour, soybean noodles, and a method for producing soybean noodles that can be used for noodles such as Chinese noodles, udon, and pasta. [Background technology]

[0002] Soybeans are a low-carbohydrate, high-protein food, and in recent years, noodle products using this food have been offered due to the growing health consciousness.

[0003] Regarding noodles made from soybeans, for example, Patent Documents 1 to 3 describe a method of preparing noodles by preparing roasted soybeans into a powder, mixing the powder with wheat flour, adding water, and kneading the mixture. Furthermore, for example, Patent Document 4 describes a method of soybeans soaked in water, steaming them with hot water or steam until at least half of the protein they contain becomes water-insoluble, and then thoroughly mashing them to form a paste, which is then used as a noodle material. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Unexamined Patent Publication No. 53-115832 [Patent Document 2] Japanese Patent Application Publication No. 2-245151 [Patent Document 3] Japanese Patent Application Publication No. 3-191761 [Patent Document 4] Japanese Patent Application Laid-Open No. 2001-346532 Summary of the Invention [Problem to be solved by the invention]

[0005] However, using roasted soybean flour as in Patent Documents 1 to 3 imparts a soybean flour-like flavor to the prepared noodles. Patent Document 4 also claims that using this paste as one of the noodle ingredients reduces the odor and harshness specific to soybeans and also produces noodles that are free of the soybean flour-like flavor. However, because the noodles are steamed until more than half of the protein content is water-insoluble, there is a risk that the nutrients of the soybeans will be lost during this process.

[0006] In view of the prior art, an object of the present invention is to provide soybean noodles which, while using soybeans, have little soybean-specific flavor and are easy to produce. [Means for solving the problem]

[0007] In order to achieve the above object, the present inventors have conducted extensive research and have unexpectedly found that full-fat deodorized soy flour obtained by high-temperature, high-pressure treatment is an excellent ingredient for soy noodles, leading to the completion of the present invention.

[0008] That is, in a first aspect, the present invention provides: The present invention provides soybean noodle flour characterized by containing the following ingredients (a) to (d) in amounts that satisfy the respective contents according to the ingredients: (a) 80 to 100% by mass of flour raw material (b) the grain flour raw material contains 10 to 100% by mass of full-fat deodorized soy flour obtained by high-temperature and high-pressure treatment; (c) The flour raw material contains 0 to 90% by mass of wheat flour (d) 0 to 10 parts by mass of wheat protein flour per 100 parts by mass of the grain flour raw material

[0009] In the soybean noodle flour, it is preferable that the full-fat deodorized soybean flour in (b) is 30 to 50 mass %, the wheat flour in (c) is 50 to 70 mass %, and the wheat protein flour in (d) is 2 to 10 mass parts.

[0010] Furthermore, the full-fat deodorized soy flour preferably has a median particle size in the particle size distribution of 50 μm or less.

[0011] Furthermore, the wheat flour preferably has a protein content of 10% by mass or more.

[0012] The soybean noodle flour preferably has a protein content of 14 to 46% by mass.

[0013] On the other hand, in a second aspect, the present invention provides soybean noodles made using the above noodle flour.

[0014] In the soybean noodles, it is preferable to use 0.5 to 2.0 parts by mass of powdered kansui per 100 parts by mass of the grain flour raw material.

[0015] The soybean noodles are preferably one type selected from the group consisting of Chinese noodles, udon, and pasta.

[0016] On the other hand, in a third aspect, the present invention provides: The present invention provides a method for producing soybean noodles, characterized by preparing noodle dough by mixing noodle flour containing the following ingredients (a) to (d) in amounts that satisfy the respective contents according to the ingredients with water. (a) 80 to 100% by mass of flour raw material (b) the grain flour raw material contains 10 to 100% by mass of full-fat deodorized soy flour obtained by high-temperature and high-pressure treatment; (c) The flour raw material contains 0 to 90% by mass of wheat flour (d) 0 to 10 parts by mass of wheat protein flour per 100 parts by mass of the grain flour raw material

[0017] In the above-mentioned method for producing soy noodles, it is preferable that the full-fat deodorized soy flour in (b) is 30 to 50 mass %, the wheat flour in (c) is 50 to 70 mass %, and the wheat protein flour in (d) is 2 to 10 mass parts.

[0018] It is also preferable to evacuate the noodle flour when mixing it with the water.

[0019] The evacuation is preferably carried out under a vacuum of 0.04 to 0.08 MPa. [Effects of the Invention]

[0020] According to the present invention, soybean noodles of improved quality can be provided by utilizing full-fat deodorized soybean flour obtained by high-temperature, high-pressure treatment. DETAILED DESCRIPTION OF THE INVENTION

[0021] The soybean noodle flour according to the present invention contains the following ingredients (a) to (d) in amounts that satisfy the respective contents of these ingredients. (a) 80 to 100% by mass of flour raw material (b) the grain flour raw material contains 10 to 100% by mass of full-fat deodorized soy flour obtained by high-temperature and high-pressure treatment; (c) The flour raw material contains 0 to 90% by mass of wheat flour (d) 0 to 10 parts by mass of wheat protein flour per 100 parts by mass of the grain flour raw material

[0022] The above phrase "(a) 80 to 100% by mass of cereal flour raw material" means that the soybean noodle flour of the present invention is composed primarily of cereal flour raw material. Usable cereal flour raw material is not particularly limited, as long as it is a powdered grain such as wheat, rice, buckwheat, beans, corn, millet, or barnyard millet. The lower limit of the cereal flour raw material content is not limited, but may be, for example, 80% by mass or more, 85% by mass or more, 90% by mass or more, or 95% by mass or more in the soybean noodle flour. Furthermore, the upper limit of the cereal flour raw material content is not limited, but may be, for example, 100% by mass or less, 95% by mass or less, 90% by mass or less, or 85% by mass or less in the soybean noodle flour.

[0023] The above phrase "(b) the flour raw material contains 10 to 100% by mass of full-fat deodorized soy flour obtained by high-temperature, high-pressure treatment" means that the full-fat deodorized soy flour obtained by high-temperature, high-pressure treatment accounts for at least 10% by mass in the flour raw material of (a) above. By blending full-fat deodorized soy flour obtained by high-temperature, high-pressure treatment with soy noodles, soy noodles of improved quality can be obtained. The lower limit of the content of full-fat deodorized soy flour in the flour raw material is not limited, but may be, for example, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, or 95% by mass or more. Furthermore, the upper limit of the content of full-fat deodorized soy flour is not limited, but may be, for example, 100% by mass or less, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 30% by mass or less, or 20% by mass or less in the grain flour raw material.

[0024] (Full fat deodorized soy flour) The full-fat deodorized soy flour used in the present invention is not limited, but can be prepared, for example, as follows.

[0025] Raw soybeans (raw soybeans) are either whole soybeans or prepared into coarse granules after dehulling and splitting, and then subjected to high-temperature, high-pressure treatment to inactivate enzymes. The enzyme inactivation treatment can suppress the soybean's characteristic flavor and grassy smell. In this case, the high-temperature, high-pressure treatment is preferably carried out by contacting the whole soybeans or the coarse granules with a superheated steam stream in a pressure-adjustable container. Regarding the pressure conditions, the gauge pressure inside the container may be in the range of 0.01 to 1 MPa, 0.03 to 0.5 MPa, 0.05 to 0.3 MPa, or 0.01 to 0.1 MPa. Regarding the temperature conditions, the temperature of the superheated steam may be in the range of 100 to 200°C, 110 to 190°C, 120 to 180°C, or 130 to 170°C. The time conditions for contact with the superheated steam flow may be in the range of an average residence time in the container of 1 second to 30 minutes, 10 seconds to 20 minutes, 30 seconds to 10 minutes, or 1 to 5 minutes.

[0026] The high-temperature, high-pressure treatment is preferably carried out dry. Wet treatment is undesirable because it tends to make the enzymes contained in the raw soybeans more active, causing an off-flavor. It is also preferable to subject whole soybeans or coarsely granulated soybeans to high-temperature, high-pressure treatment. Grinding the raw soybeans (raw soybeans) more than necessary is undesirable because, as with wet treatment, it tends to make the enzymes contained in the raw soybeans more active, causing an off-flavor. After the high-temperature, high-pressure treatment, the soybeans may be dried to a moisture content of about 5 to 10%, and then the particle size of the soybean flour may be made uniform by grinding, sieving, etc., as needed.

[0027] Although not limited, the full-fat defatted soy flour preferably has a median diameter under the particle size distribution of 50 μm or less. This improves noodle production properties and the texture of the resulting soy noodles, such as firmness and smoothness down the throat. More specifically, the particle size of the full-fat defatted soybeans may have a median diameter range under the particle size distribution of 5 to 50 μm, 10 to 45 μm, or 20 to 40 μm. The mean diameter range under the particle size distribution may be 5 to 50 μm, 10 to 45 μm, or 20 to 40 μm. The standard deviation range for the mean diameter may be 5 to 100 μm, 10 to 80 μm, or 20 to 50 μm. In this specification, the particle size distribution and particle size distribution parameters of the resulting soy flour can be measured using a laser diffraction / scattering particle size distribution analyzer. Specifically, the median diameter based on particle volume, the mean diameter based on particle volume, and their standard deviations can be obtained using the measuring device in a dry state. As a laser diffraction / scattering particle size distribution measuring device, for example, a Microtrac particle size distribution measuring device (Microtrac Bell Co., Ltd.) can be used.

[0028] Furthermore, the full-fat defatted soy flour preferably has a protein content of 10 to 60% by mass, although this is not limited thereto. By using soy flour with a moderate fat content compared to defatted soy flour with a relatively high protein content, the noodle-making properties and the texture of the resulting soy noodles, such as firmness and smoothness down the throat, are improved. The protein content of the full-fat defatted soy flour is not limited thereto, but may be 15 to 50% by mass, 20 to 45% by mass, or 25 to 40% by mass. In this specification, the protein content of the resulting soy flour, etc., can be measured by the Kjeldahl method.

[0029] The above phrase "(c) the flour raw material contains 0 to 90% by mass of wheat flour" means that wheat flour may be optionally contained in the flour raw material (a) above. The lower limit of the wheat flour content is not limited, but may be, for example, 0% by mass (no wheat flour), 5% by mass or more, 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, or 80% by mass or more in the flour raw material. The upper limit of the wheat flour content is also not limited, but may be, for example, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, or 5% by mass or less in the flour raw material.

[0030] As the wheat flour, domestically produced wheat (weak, medium, semi-strong, strong, durum, domestically produced wheat, semi-strong, etc.) can be appropriately selected and used. Commercially available wheat flour may also be used. Although not limited, wheat flour with a protein content of 10% by mass or more is preferably used. Specific examples include semi-strong, strong, and mixtures thereof.

[0031] The above phrase "(d) 0 to 10 parts by weight of wheat protein flour per 100 parts by weight of the flour raw material" means that the soybean noodle flour of the present invention may optionally contain wheat protein flour. The lower limit of the wheat protein flour content is not limited, but may be, for example, 0 parts by weight (no wheat protein flour), 0.5 parts by weight or more, 1 part by weight or more, 2 parts by weight or more, 3 parts by weight or more, 4 parts by weight or more, 5 parts by weight or more, 6 parts by weight or more, 7 parts by weight or more, 8 parts by weight or more, or 9 parts by weight or more per 100 parts by weight of the flour raw material. The upper limit of the wheat protein flour content is not limited, but may be, for example, 10 parts by weight or less, 9 parts by weight or less, 8 parts by weight or less, 7 parts by weight or less, 6 parts by weight or less, 5 parts by weight or less, 4 parts by weight or less, 3 parts by weight or less, 2 parts by weight or less, 1 part by weight or less, or 0.5 parts by weight or less per 100 parts by weight of the flour raw material.

[0032] The wheat protein flour can be suitably used in the present invention as long as it contains wheat gluten, a water-insoluble protein primarily composed of gliadin and glutenin present in wheat flour. While not limited to this, it can be obtained, for example, by kneading wheat flour and water to remove water-soluble components such as starch from the dough, recovering the residue, and then drying and crushing it into a powder. Commercially available wheat protein flours may also be used, such as the A-Glu series (trade names: "A-Glu EC," "A-Glu WP," "A-Glu G," and "A-Glu K") and Fine Glu VP manufactured by Glico Nutrition Foods Co., Ltd., and the Emmasoft series (trade names: "Emmasoft EX-100," "Emmasoft EX-95," "Emmasoft A-2000," and "Emmasoft VE") manufactured by Riken Vitamin Co., Ltd. The inclusion of wheat protein flour, in combination with the inclusion of the fully defatted soy flour, improves noodle production and the texture of the resulting soy noodles, including their firmness and smoothness down the throat.

[0033] In any non-limiting embodiment of the present invention, the content of full-fat deodorized soy flour in the flour raw material in (b) above is preferably 30 to 50% by mass, and more preferably 35 to 45% by mass. Furthermore, the content of wheat flour in the flour raw material in (c) above is preferably 50 to 70% by mass, and more preferably 55 to 65% by mass. Furthermore, the content of wheat protein flour in (d) above per 100 parts by mass of the flour raw material is preferably 2 to 10 parts by mass, and more preferably 5 to 8 parts by mass. Furthermore, the protein content in the soy noodle flour is preferably 14 to 46% by mass, and more preferably 20 to 40% by mass. By satisfying these content ranges, soy noodles of improved quality can be obtained.

[0034] In addition to the above-mentioned grain flour raw materials and wheat protein powder, the soybean noodle flour of the present invention can also contain other ingredients such as salt, alkaline water, sweeteners, spices, seasonings, leavening agents, thickeners, sugars, emulsifiers, pH adjusters, alcohol, preservatives, coloring agents, dried egg whites, dried whole eggs, etc., as long as the content of these ingredients falls within the ranges specified.

[0035] The soybean noodle flour of the present invention can be mixed with a predetermined amount of water to prepare noodle dough. The obtained noodle dough can be appropriately formed into noodle strands of a predetermined shape to obtain soybean noodles. Therefore, from another aspect, the present invention provides soybean noodles using the above noodle flour. From yet another aspect, the present invention provides a method for producing soybean noodles, in which the above noodle flour is mixed with water to prepare noodle dough. The amount of water to be added to the noodle flour can be adjusted appropriately so as to obtain the desired properties, and is not limited, but may typically be, for example, 35 to 50 parts by mass per 100 parts by mass of soybean noodle flour.

[0036] In a non-limiting, optional aspect of the present invention, kansui (water-based mineral water) may be used when preparing the soy noodle dough. This allows for the color, luster, elasticity, flavor, and other characteristics to be favorably adjusted, particularly when the noodles are made into Chinese noodles. From the standpoint of handling, it is preferable to use kansui prepared in powder form, and in this case, it is preferable to dissolve or disperse the kansui in advance in the water to be added to the noodle flour. The amount of powdered kansui used is not limited, but may typically be, for example, 0.5 to 2.0 parts by mass per 100 parts by mass of the grain flour raw material.

[0037] In a non-limiting, optional aspect of the present invention, a vacuum may be applied when preparing dough by mixing the noodle flour with water. This increases the amount of water added by vacuuming, strengthening the gluten structure and tightening the dough, thereby improving noodle-making properties. In this case, the degree of vacuum is not limited, but may typically be, for example, 0.04 to 0.08 MPa. A vacuum pump (manufactured by Sato Vacuum Co., Ltd.) can be used to apply a vacuum during dough preparation.

[0038] The type of noodles to which the present invention is applicable is not particularly limited, but examples include Chinese noodles, udon, pasta, etc. The form of the noodles is also not particularly limited, and examples include fresh noodles, refrigerated noodles, frozen noodles, dried noodles, retort noodles, cooked noodles (refrigerated), instant noodles, snack noodles, LL noodles, etc. [Example]

[0039] The present invention will be explained in more detail below with reference to examples, but these examples are not intended to limit the scope of the present invention.

[0040] [Test Example 1] Chinese noodles were prepared using the ingredient combination shown in the top row of Table 1 below. Specifically, noodle flour consisting of cereal flour ingredients (defatted soy flour, full-fat deodorized soy flour, and semi-hard wheat flour) and wheat protein flour arbitrarily blended for each preparation example, along with an aqueous solution of powdered alkaline water, salt, and an alcohol preparation dissolved in water, was placed in a noodle mixer and mixed for 8 minutes to prepare the dough.

[0041] (Full fat deodorized soy flour) The full-fat deodorized soybean flour used was prepared as follows.

[0042] The raw soybeans were dehulled and split into coarse granules, which were then processed under high temperature and pressure to inactivate the enzymes. After drying, the granules were crushed and sieved to obtain full-fat deodorized soybean flour.

[0043] The protein content of the resulting soybean flour measured by the Kjeldahl method was 38.5 g / 100 g.

[0044] In addition, the particle size distribution of the obtained soybean flour was measured on a particle volume basis using a laser diffraction / scattering particle size distribution analyzer (Microtrac Particle Size Distribution Analyzer, manufactured by Microtrac Bell Co., Ltd.), and the particle size distribution parameters shown below were obtained. ·Median diameter: 27.96μm ·Average diameter: 37.84μm Standard deviation (relative to mean diameter): 25.08 μm

[0045] When mixing in a mixer, a horizontal noodle mixer (manufactured by Tokyo Menki Co., Ltd.) was used, and vacuum mixing was performed as desired for each preparation example. This noodle dough was passed through the rolls of a roll-type noodle machine to form a coarse noodle sheet, and two of these coarse noodle sheets were then stacked and passed through the rolls to combine them into a single noodle sheet. This noodle sheet was then passed through a noodle rolling machine and gradually rolled out to a thickness of 1.4 mm. This was then cut into noodle strands using a No. 14 square blade and cut to an appropriate length to obtain Chinese noodles.

[0046] 150 g of the obtained Chinese noodles were boiled in hot water for the time shown in Table 1, drained, and then placed in a container containing warm soy sauce soup and tasted for a sensory evaluation.

[0047] The middle section of Table 1 below shows for each preparation example whether or not vacuuming was performed, as well as the protein content (mass%) in the noodle flour calculated from the protein content derived from the grain flour raw materials and wheat protein flour used in the noodle flour.

[0048] The bottom row of Table 1 below shows the evaluation results for noodle production, flavor, and texture based on the following criteria, expressed as the average scores (rounded off) of five evaluators. (Evaluation criteria for noodle making) 5 points: Noodles can be made without any problems. 4 points: Slightly difficult to make noodles. 3 points: It is possible to make noodles if you are careful, but it is difficult to make noodles. 2 points: It is possible to make noodles if you are careful, but the yield is quite low. 1 point: Can't make noodles. (Flavor evaluation criteria) 5 points: Natural flavor with no soy flavor. 4 points: Little soy flavor. 3 points: Soybean flavor can be felt. 2 points: Strong soybean flavor. 1 point: The soybean flavor is very strong. (Texture evaluation criteria) 5 points: Strong chewiness and a good texture similar to Chinese noodles. 4 points: Slightly chewy and good texture. 3 points: Average Chinese noodle texture. 2 points: Slightly brittle and brittle texture. 1 point: The texture is brittle and lacks firmness.

[0049] [Table 1]

[0050] As a result, the following became clear: (1) The Chinese noodles of Reference Example 1, which were prepared by blending semi-strong flour (protein content: 11.6 g / 100 g) at 100% by mass in the grain flour raw material, were rated as "5" for noodle production properties, flavor, and texture. (2) The Chinese noodles of Comparative Example 1, which were prepared by blending defatted soy flour (protein content: 52.3 g / 100 g) in 100% by mass of the grain flour raw material, were evaluated as "1" for noodle production properties, flavor, and texture. (3) The Chinese noodles of Example 1, which were prepared by blending 100% by mass of full-fat deodorized soy flour (protein content: 38.5 g / 100 g) into the grain flour raw material, were rated as "2" for noodle-making properties, "3" for flavor, and "2" for texture, demonstrating an improvement in quality compared to the Chinese noodles of Comparative Example 1, which were prepared by blending defatted soy flour. (4) The Chinese noodles of Example 2, which were prepared using the same ingredient composition as Example 1 except that a vacuum was applied during dough preparation, showed an improvement in noodle-making properties, from a rating of “2” to a rating of “3.” (5) The Chinese noodles of Example 3 were prepared in the same manner as Example 2, except that wheat protein powder (protein content: 69.0 g / 100 g) was blended in an amount of 5 parts by mass per 100 parts by mass of the cereal flour raw material. The evaluation of the texture of the noodles improved from “2” to “3.” (6) The Chinese noodles of Example 3 were prepared in the same manner as in Example 3, except that the amount of wheat protein powder (protein content: 69.0 g / 100 g) was increased to 10 parts by mass per 100 parts by mass of the grain flour raw material. The evaluation of noodle-making properties improved from "3" to "4." (7) In Examples 5 to 10, which were prepared by blending a certain proportion of semi-hard wheat flour with full-fat deodorized soy flour as the grain flour ingredient and vacuuming the dough, the noodles were evaluated as "4" or "5" in terms of noodle production properties, flavor, and texture, and the quality was almost equivalent to that of Chinese noodles made using only semi-hard wheat flour as the grain flour ingredient.

Claims

1. A soybean noodle flour characterized by containing the following ingredients (a) to (d) in such a way that the respective contents thereof satisfy the content corresponding to the ingredients: (a) 80 to 100% by mass of cereal flour raw material (b) 10 to 100% by mass of full-fat deodorized soy flour obtained by high-temperature and high-pressure treatment in the grain flour raw material (c) The grain flour raw material contains 0 to 90% by mass of wheat flour (d) 0 to 10 parts by mass of wheat protein flour per 100 parts by mass of the grain flour raw material

2. The whole fat deodorized soy flour in (b) is 30 to 50% by mass, the wheat flour in (c) is 50 to 70% by mass, and the wheat protein flour in (d) is 2 to 10 parts by mass. Flour for soybean noodles according to claim 1.

3. The soybean noodle flour according to claim 1, wherein the full-fat deodorized soy flour has a median particle size distribution of 50 μm or less.

4. 2. The soybean noodle flour according to claim 1, wherein the wheat flour has a protein content of 10% by mass or more.

5. The soybean noodle flour according to claim 1, wherein the protein content of the soybean noodle flour is 14 to 46% by mass.

6. Soybean noodles made using the noodle flour according to any one of claims 1 to 5.

7. The soybean noodles according to claim 6, wherein 0.5 to 2.0 parts by mass of powdered kansui is used per 100 parts by mass of the grain flour raw material.

8. The soybean noodles according to claim 6, wherein the soybean noodles are one type selected from the group consisting of Chinese noodles, udon, and pasta.

9. A method for producing soybean noodles, characterized by preparing noodle dough by mixing noodle flour containing the following ingredients (a) to (d) in amounts that satisfy the respective contents according to the ingredients, with water. (a) 80 to 100% by mass of cereal flour raw material (b) 10 to 100% by mass of full-fat deodorized soy flour obtained by high-temperature and high-pressure treatment in the grain flour raw material (c) The grain flour raw material contains 0 to 90% by mass of wheat flour (d) 0 to 10 parts by mass of wheat protein flour per 100 parts by mass of the grain flour raw material

10. The method for producing soy noodles according to claim 9, wherein the whole fat deodorized soy flour in (b) is 30 to 50% by mass, the wheat flour in (c) is 50 to 70% by mass, and the wheat protein flour in (d) is 2 to 10 parts by mass.

11. The method for producing soybean noodles according to claim 9, wherein a vacuum is applied when the noodle flour is mixed with the water.

12. The method for producing soybean noodles according to claim 11, wherein the evacuation is carried out at a vacuum degree of 0.04 to 0.08 MPa.

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