Noodle containing wheat-derived grain flour and soybean flour, and production method of the same

Abstract

To provide a technique for imparting moderate hard and glutinous feeling when eaten, and excellent texture in noodles which contain wheat-derived grain flour and soybean flour, and has 50-90 pts.mass of the wheat-derived grain flour to 100 pts.mass of the total amount of the wheat-derived grain flour and the soybean flour.SOLUTION: Noodles containing wheat-derived grain flour and soybean flour are such that: the wheat-derived grain flour is 50-90 pts.mass, and the soybean flour is 10-50 pts.mass to 100 pts.mass of the total amount of the wheat-derived grain flour and the soybean flour; a potassium content is 1.65-2.55 mass% in terms of dry mass; and a phosphorus content is 0.37-0.68 mass % in terms of dry mass.SELECTED DRAWING: None

Description

[Technical Field]

[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. [Background technology]

[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, making them popular not only in Japan but around the world, with annual global demand expected to reach 121.2 billion servings in 2022.

[0003] Soybeans, on the other hand, are a food ingredient rich in protein, dietary fiber, and other nutrients, and are used in a variety of foods. However, while noodles made primarily from wheat-derived cereal flour achieve a moderate hardness and a pleasantly 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 noodles' moderate hardness and also reduces their stickiness, resulting in a loss of the noodles' inherent texture. As a means of resolving 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% soy flour by mass 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. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2022-155950 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present disclosure is to provide a technology for producing 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, and which have a moderate hardness and stickiness when eaten and a good texture. [Means for solving the problem]

[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 reduced 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 inventions of the following aspects. Item 1. Contains wheat-derived cereal flour and soy flour, 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, The potassium content is 1.65 to 2.55 mass% in terms of dry mass, and Noodles having a phosphorus content of 0.37 to 0.68 mass% in terms of dry mass. Item 2. The noodles according to Item 1, wherein the wheat-derived cereal flour contains at least whole wheat flour. Item 3. The noodles according to Item 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. Item 4. The noodles according to any one of Items 1 to 3, wherein the wheat-derived grain flour content is 5 to 60 mass% on a dry mass basis. Item 5. The noodles according to any one of Items 1 to 4, wherein the soy flour content is 1 to 40% by mass in terms of dry mass. Item 6. Noodles according to any one of Items 1 to 5, having a wheat gluten content of 5 to 45% by mass on a dry mass basis. Item 7. The noodles according to any one of Items 1 to 6, wherein the protein content is 10 to 50% by mass in terms of dry mass. Item 8. The noodles according to any one of Items 1 to 7, which are instant noodles or fresh noodles. Item 9. The noodles according to any one of Items 1 to 8, which are non-fried instant noodles. Item 10. A process for producing 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 total amount of the wheat-derived grain flour and soy flour, and the potassium content is 1.65 to 2.55% by mass, converted into a dry mass, and the phosphorus content is 0.37 to 0.68% by mass, converted into a dry mass; a step of cutting noodle strings from the noodle dough; A method for producing noodles, comprising: [Effects of the Invention]

[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 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 prevent kansui (sweet water) burn.

[0009] The noodles disclosed herein use soy flour, which is rich in protein and dietary fiber, 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." Furthermore, in one embodiment of the disclosure, wheat-derived grain flour can be made from wheat bran and other materials that would otherwise be discarded, which can also contribute to achieving the goal of "ensuring sustainable consumption and production" in SDG 12, "Responsible Consumption and Production." DETAILED DESCRIPTION OF THE INVENTION

[0010] 1.Definition 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) calculated on a "dry mass basis" refers to the ratio (% by mass) of the dry mass of the ingredients, elements, etc. 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 (frozen fresh noodles) that are provided in a frozen state.

[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, 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 the potassium content being 1.65 to 2.55% by mass, calculated on a dry mass basis, and the phosphorus content being 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 outer skin and germ of wheat grains), whole wheat flour (milled wheat grains as they are), wheat bran (milled from the outer skin 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 ratios thereof are not particularly limited, but may be 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, but the content of wheat-derived grain flour, converted to dry mass, is 5 to 60 mass%, preferably 15 to 55 mass%, more preferably 25 to 50 mass%, and even more preferably 35 to 45 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 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 mass%, more preferably 1.90 to 2.40 mass%, even more preferably 2.10 to 2.35 mass%, and particularly preferably 2.20 to 2.35 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 in the noodles of the present disclosure can be adjusted to fall within the above range by adding an additive containing potassium, taking into account the amount of potassium contained in the powdered raw materials. The amount of potassium contained in the powdered raw materials can be determined by measuring them 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 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 mass%, more preferably 0.45 to 0.63 mass%, even more preferably 0.50 to 0.63 mass%, and particularly preferably 0.56 to 0.63 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 and adding a phosphorus-containing additive. The amount of phosphorus contained in the powdered raw materials can be determined by measuring them using ICP atomic emission spectrometry after pretreating the powdered raw materials by dry ashing and extracting them 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 salts thereof. 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 suitable example is dipotassium hydrogen phosphate.

[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 to adjust the potassium and phosphorus contents. When the potassium salt of phosphoric acids is added to 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 material] The noodles of the present disclosure may contain a protein ingredient as needed 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 is, 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 poor 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 a 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, and 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 mass%, preferably 5 to 50 mass%, more preferably 15 to 40 mass%, and even more preferably 25 to 35 mass%, in terms of the total amount of the protein ingredient converted to 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 as the dry mass. The protein content of the noodles refers to the total protein content contained in the noodles, and refers to the total content not only of protein contained in the protein ingredient, but also of 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, preferred examples include modified starches, and more preferred examples include hydroxypropyl starch.

[0042] When starch is contained in the noodles of the present disclosure, the ratio 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 raw materials, etc.] In addition to the ingredients 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, colorings, 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 produced according to a production 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) the step of preparing noodle dough containing wheat-derived grain flour and soy flour in a specified ratio, and containing specified amounts of potassium and phosphorus, and (2) the 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 soy 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 soy flour in a specified ratio, and containing specified amounts of potassium and phosphorus, (2) the step of cutting raw noodle strands from the obtained noodle dough, (3) the step of subjecting the raw 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 single servings 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. [Example]

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

[0051] 1. Manufacturing 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, 33 ml of water was added per 100 g of the total ingredients shown in Tables 1 and 2, 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 thickness of 1.3 mm and cut using a No. 22 cutting blade to obtain raw noodle strands. The obtained raw noodle strands were placed in a steamer and steamed 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 boiling water was poured in, the container was covered, and the container was left for 4 minutes. After 4 minutes, the noodles were eaten and evaluated for texture (hardness, stickiness) and taste (bitterness) according to the following criteria. The texture and taste were evaluated by five experienced evaluators, and the average scores of each evaluator were calculated. <Texture (hardness) evaluation criteria> 5 points: Too hard for Chinese noodles. 4 points: A little hard for Chinese noodles, but still within the acceptable range. 3 points: Moderate firmness for Chinese noodles. 2 points: A little soft for Chinese noodles, but still within the acceptable range. 1 point: Too soft for Chinese noodles. <Texture (stickiness) evaluation criteria> 5 points: Sticky and not very crisp. 4 points: Slightly sticky and a little hard to chew, but within the acceptable range. 3 points: As Chinese noodles, they have just the right amount of stickiness and crispness. 2 points: The consistency is a little weak and the texture is a little crumbly, but it is within the acceptable range. 1 point: The texture is weak and crumbles easily. <Criteria for judging taste (bitterness)> 5 points: There is a strong bitter taste and the product quality is compromised. 4 points: Bitter taste and product quality is impaired. 3 points: A bitter taste is felt, but the product quality is not compromised. 2 points: Slightly bitter, but product quality is not compromised. 1 point: No bitterness at all.

[0053] 2-2. Kansui-yaki The appearance of the non-fried instant noodles before reconstitution was observed, and if browning was observed, it was judged as "kansui scorch present," and if no browning was observed, it was judged as "kansui scorch absent."

[0054] 3. Evaluation Results The results 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, if the potassium content, converted to dry mass, was less than 1.65% and the phosphorus content was less than 0.37%, the noodles were too hard, sticky, and had a texture that was not crisp (Comparative Example 1). Furthermore, in non-fried instant noodles containing wheat-derived grain flour and soy flour in the above ratios, if the potassium content, converted to dry mass, was more than 2.55% and the phosphorus content was more than 0.68%, the noodles were too soft in texture and had a bitter taste (Comparative Example 2).

[0055] In contrast, non-fried instant noodles containing 50 to 90 parts by mass of wheat-derived cereal flour per 100 parts by mass of the total of wheat-derived cereal flour and soy flour, and having a potassium content of 1.65 to 2.55% by mass and a phosphorus content of 0.37 to 0.68% by mass, calculated on a dry mass 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 mass and the phosphorus content was 0.56 to 0.63% by mass, calculated on a dry mass 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 scorch.

[0056]

Table 1

[0057]

Table 2

Claims

1. Contains wheat-derived cereal flour and soy flour, 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, The potassium content is 1.65 to 2.55% by mass in terms of dry mass, and Noodles having a phosphorus content of 0.37 to 0.68 mass% in terms of dry mass.

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

3. 3. The 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. 3. The noodles according to claim 1, wherein the wheat-derived grain flour content is 5 to 60% by mass in terms of dry mass.

5. 3. The noodles according to claim 1, wherein the soybean flour content is 1 to 40% by mass in terms of dry mass.

6. 3. The noodles according to claim 1, wherein the wheat gluten content is 5 to 45% by mass in terms of dry mass.

7. 3. The noodles according to claim 1, wherein the protein content is 10 to 50% by mass in terms of dry mass.

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

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

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

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