Protein-containing raw noodles

Abstract

To provide novel technical means capable of producing heated noodles with improved adhesion of noodles.SOLUTION: Protein-containing raw noodles include raw material powder for noodles and water, where the raw noodles contain 28 to 65 pts.mass of water based on 100 pts.mass of the raw material powder for noodles, the raw noodles contain 55 mass% or more of gluten based on the total mass of protein in the raw noodles, and the total protein amount in the raw noodles is 10 pts.mass or more based on 100 pts.mass of the raw noodles.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present disclosure relates to protein-containing fresh noodles. [Background technology]

[0002] It is known that a lack of protein can weaken muscles and lead to frailty, so it is important to actively consume protein. Drink-type foods are known to be high in protein. In recent years, with growing health awareness, there has been a growing trend to actively consume protein in everyday meals. Therefore, a technology has been proposed to incorporate protein into noodles, a staple food.

[0003] For example, Patent Document 1 discloses noodles obtained by making noodles from a mixed raw material flour containing dietary fiber and protein. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-81888 Summary of the Invention

[0005] The inventors of the present invention have found through their investigations that when protein-containing fresh noodles are prepared using known methods and then boiled to produce heat-treated noodles containing protein, the noodles stick together.

[0006] Therefore, an object of the present disclosure is to provide a new technical means for producing heat-treated noodles with improved noodle adhesiveness.

[0007] The present inventors have discovered that by controlling the amount of gluten and / or water in protein-containing fresh noodles, it is possible to produce heat-treated noodles with improved noodle adhesiveness. The present disclosure is based on this finding.

[0008] According to one embodiment of the present disclosure, there is provided protein-containing fresh noodles comprising noodle raw material flour and water, the fresh noodles contain 28 to 65 parts by mass of water based on 100 parts by mass of the noodle raw material flour, The fresh noodles contain 55% by mass or more of gluten based on the total mass of protein in the fresh noodles, The total protein content of the fresh noodles is 10 parts by mass or more based on 100 parts by mass of the fresh noodles. Protein-containing fresh noodles are provided.

[0009] According to the present disclosure, by using the protein-containing fresh noodles of the present disclosure, it is possible to produce heat-treated noodles with improved noodle adhesion.

[0010] This disclosure provides technology that produces healthy foods, contributes to improving the quality of people's lives, and contributes to the SDGs.

[0011] [Protein-rich fresh noodles] According to one embodiment of the present disclosure, there is provided protein-containing fresh noodles comprising noodle raw material flour and water, the fresh noodles contain 28 to 65 parts by mass of water based on 100 parts by mass of the noodle raw material flour, The fresh noodles contain 55% by mass or more of gluten based on the total mass of protein in the fresh noodles, The total protein content of the fresh noodles is 10 parts by mass or more based on 100 parts by mass of the fresh noodles. Protein-containing fresh noodles are provided. The protein-containing fresh noodles of the present disclosure are described in detail below.

[0012] In this disclosure, "fresh noodles" refers to noodles before they have been heat-treated. Fresh noodles may be in the form of a noodle band or noodle strands (i.e., fresh noodle strands). Fresh noodles can be obtained, for example, by cutting a noodle band with a desired cutting machine (e.g., a shredder). Alternatively, fresh noodles can be obtained, for example, by extruding noodle dough using a desired extruder.

[0013] The protein-containing fresh noodles are usually obtained by processing (for example, extruding, rolling, cutting, etc.) the protein-containing noodle dough described below.

[0014] The shape of the protein-containing fresh noodles is not particularly limited as long as it can be used as a noodle shape, and can be selected appropriately depending on, for example, the desired heat-treated noodles or noodle food. Examples of the shape of the protein-containing fresh noodles include linear, strip-like, flat, and cylindrical. According to one embodiment of the present disclosure, the shape of the heat-treated noodles is linear.

[0015] There are no particular restrictions on the thickness or length of the protein-containing fresh noodles, and these can be selected appropriately depending on the desired heat-treated noodles or noodle food, etc.

[0016] (raw flour for noodles) In this disclosure, the "noodle raw material flour" is not particularly limited as long as it is a powdery substance from which noodles can be produced. Examples of ingredients contained in the noodle raw material flour include, but are not limited to, cereal flours such as wheat flour, starch, rice flour, buckwheat flour, bean flour, corn flour, and rye flour; powdered protein materials such as powdered gluten, powdered soy protein, egg yolk powder, egg white powder, whole egg powder, powdered milk protein, powdered skim milk powder, powdered collagen peptide, and powdered gelatin; and other powdered food additives (e.g., seasonings such as amino acids; colorants, etc.). These may be used alone or in any combination of two or more. According to one embodiment of the present disclosure, the noodle raw material flour contains at least one selected from the group consisting of grain flour and powdered protein materials. According to one embodiment of the present disclosure, the noodle raw material flour contains at least one selected from the group consisting of wheat flour, starch, powdered gluten, and powdered soy protein.

[0017] The amount of noodle raw material flour contained in the protein-containing fresh noodles may be, for example, 60 to 79 parts by mass, preferably 61 to 78 parts by mass, and more preferably 63 to 73 parts by mass, based on 100 parts by mass of the protein-containing fresh noodles.

[0018] (water) According to one embodiment of the present disclosure, the protein-containing fresh noodles contain 28 to 65 parts by mass of water based on 100 parts by mass of the noodle raw material flour. Setting the amount of water in the fresh noodles within this range is advantageous in that it can improve the adhesiveness of the resulting heat-treated noodles. If the amount of water in the protein-containing fresh noodles is less than 28 parts by mass based on 100 parts by mass of the noodle raw material flour, this is undesirable, as the moisture content will be insufficient and protein-containing fresh noodles will not be obtained. Furthermore, if the amount of water in the protein-containing fresh noodles exceeds 65 parts by mass based on 100 parts by mass of the noodle raw material flour, this is undesirable, as it will not be possible to obtain heat-treated noodles with the desired texture (for example, a feeling of less roughness and / or wateriness).

[0019] In this disclosure, the water contained in the protein-containing fresh noodles refers to water added to the noodle raw material flour (also referred to as "added water" in this disclosure). Therefore, in this disclosure, the water contained in the noodle raw material flour (i.e., the water derived from the noodle raw material flour) is not included in the water contained in the protein-containing fresh noodles. In this disclosure, the water contained in the protein-containing fresh noodles may be water itself, or it may be water derived from other ingredients that contain water (i.e., ingredients other than the noodle raw material flour, for example, any food ingredient or food additive component described below that contains a lot of water), or a combination of these. Therefore, when the protein-containing fresh noodles contain water and other ingredients, the amount of water in the protein-containing fresh noodles refers to the total amount of water and the water derived from the other ingredients. Examples of other ingredients that contain a lot of water include raw eggs, raw egg yolks, raw egg whites, vegetable protein paste, milk, and soy milk. The amount of water contained in these other ingredients may be a known value or a value measured by a known method. Those skilled in the art can take into account the amount of water contained in the other ingredients obtained in this manner and adjust the amount of water in the protein-containing fresh noodles as appropriate so that it falls within the above range. The amount of water referred to in the protein-containing noodle dough described below has the same meaning.

[0020] According to a preferred embodiment of the present disclosure, the protein-containing fresh noodles contain 35 to 65 parts by mass, preferably 40 to 65 parts by mass, and more preferably 40 to 60 parts by mass of water per 100 parts by mass of the noodle raw material flour. According to one embodiment of the present disclosure, setting the amount of water in the protein-containing fresh noodles within the above range is advantageous in that it allows for the production of protein-containing fresh noodles that contain a greater amount of water than conventional protein-containing fresh noodles.

[0021] (Protein) According to one embodiment of the present disclosure, the protein-containing fresh noodles contain at least 55% by mass of gluten, based on the total mass of protein in the fresh noodles. Setting the amount of gluten in the fresh noodles within this range is advantageous in that it can improve the adhesiveness of the resulting heat-treated noodles. The gluten in the fresh noodles may be derived from the noodle raw material flour, or may be derived from ingredients added separately from the noodle raw material flour. Gluten is known to be contained in cereal flours such as wheat flour. In this disclosure, the amount of gluten refers not only to the amount of gluten derived from powdered gluten, but also to the total amount of gluten that may be contained in cereal flour and other ingredients, as well as the amounts of glutenin and gliadin, which are components of gluten.

[0022] According to one embodiment of the present disclosure, the protein-containing fresh noodles contain 60 to 80% by mass, preferably 60 to 75% by mass, and more preferably 60 to 70% by mass, of gluten, based on the total mass of protein in the fresh noodles. Having the amount of gluten in the fresh noodles within this range is advantageous in that it provides particularly excellent noodle-making suitability in the protein-containing noodle dough described below.

[0023] According to one embodiment of the present disclosure, the protein-containing fresh noodles contain soy protein. The inclusion of soy protein in the fresh noodles is advantageous in that it provides excellent noodle-making suitability in the protein-containing noodle dough described below. Without being bound by theory, it is believed that when mixing noodle raw material flour with water, soy protein is less susceptible to the effects of physical forces such as mixing and environmental temperature than other proteins (e.g., gluten). This stabilizes the physical properties of the resulting protein-containing noodle dough, resulting in excellent noodle-making suitability. According to a preferred embodiment of the present disclosure, the protein-containing fresh noodles contain 20 to 40% by mass, preferably 25 to 40% by mass, and more preferably 30 to 40% by mass, of soy protein, based on the total mass of protein in the fresh noodles. Setting the amount of soy protein in the fresh noodles within the above range is advantageous in that it provides particularly excellent noodle-making suitability in the protein-containing noodle dough described below.

[0024] According to one embodiment of the present disclosure, the mass ratio of gluten to soy protein (gluten / soy protein) in the protein-containing fresh noodles is from 1 to 4, preferably from 1 to 3.5, and more preferably from 1 to 3. Keeping the amounts of gluten and soy protein in the fresh noodles within these ranges is advantageous in that they are highly suitable for making noodles from the protein-containing noodle dough described below.

[0025] According to one embodiment of the present disclosure, the total protein mass in the protein-containing fresh noodles is 10 parts by mass or more, based on 100 parts by mass of the fresh noodles. Having a total protein mass of 10 parts by mass or more, based on 100 parts by mass of the fresh noodles, is advantageous from the perspective of allowing the desired protein to be efficiently ingested through everyday meals. According to one embodiment of the present disclosure, the total protein mass in the protein-containing fresh noodles is 13.5 parts by mass or more, more preferably 20 parts by mass or more, based on 100 parts by mass of the fresh noodles. According to one embodiment of the present disclosure, even when the total protein content of the fresh noodles is high (for example, preferably 13.5 parts by mass or more (preferably 20 parts by mass or more) based on 100 parts by mass of the fresh noodles), this is advantageous in that the adhesiveness of the heat-treated noodles can be improved. According to one embodiment of the present disclosure, the total protein content of the protein-containing fresh noodles is 10 to 50 parts by mass, preferably 13.5 to 40 parts by mass, and more preferably 20 to 35 parts by mass, based on 100 parts by mass of the fresh noodles.

[0026] The protein-containing fresh noodles may contain any food ingredients or food additives, such as seasonings, coloring agents, emulsifiers, antioxidants, alcohol, and protein sources, as necessary.

[0027] According to a preferred embodiment of the present disclosure, the protein-containing fresh noodles are for producing the heat-treated noodles of the present disclosure.

[0028] [Protein-containing noodle dough] According to another embodiment of the present disclosure, there is provided a protein-containing noodle dough comprising the above-mentioned noodle raw material flour and water, the noodle dough contains 28 to 65 parts by mass of water based on 100 parts by mass of the noodle raw material flour, The noodle dough contains 55% by mass or more of gluten based on the total mass of proteins contained in the noodle dough, The total protein content of the noodle dough is 10 parts by mass or more based on 100 parts by mass of the noodle dough. A protein-containing noodle dough is provided.

[0029] The protein-containing noodle dough of the present disclosure has the same composition as the above-mentioned protein-containing fresh noodles, and can be produced and used in accordance with the description of each embodiment of the above-mentioned protein-containing fresh noodles.

[0030] According to a preferred embodiment of the present disclosure, the protein-containing noodle dough is for producing the heat-treated noodles of the present disclosure.

[0031] [Heat-treated noodles] The protein-containing fresh noodles of the present disclosure can be converted into heat-treated noodles by heat treatment. Thus, one embodiment of the present disclosure provides heat-treated protein-containing fresh noodles of the present disclosure.

[0032] According to one embodiment of the present disclosure, heat-treated noodles are prepared by heat-treating protein-containing fresh noodles to gelatinize the starch and increase the moisture content to an edible level. The heat treatment may be, for example, boiling or steaming. According to one embodiment of the present disclosure, the heat-treated noodles are boiled noodles.

[0033] The shape of the heat-treated noodles is not particularly limited as long as it can be used as a noodle shape, and can be selected appropriately depending on, for example, the desired noodle food. Examples of the shape of the heat-treated noodles include linear, strip-like, flat, and cylindrical. According to one embodiment of the present disclosure, the shape of the heat-treated noodles is linear.

[0034] The thickness and length of the heat-treated noodles are not particularly limited and can be selected appropriately depending on the desired noodle food, etc.

[0035] According to one embodiment of the present disclosure, the mass of the above-mentioned heated noodles is 110 to 250 parts by mass, preferably 120 to 220 parts by mass, and more preferably 140 to 190 parts by mass, based on 100 parts by mass of the protein-containing fresh noodles before heat treatment.

[0036] According to one embodiment of the present disclosure, the water content of the above-mentioned heated noodles is 45 to 75 parts by mass, preferably 50 to 70 parts by mass, and more preferably 55 to 70 parts by mass, based on 100 parts by mass of the above-mentioned heated noodles. Keeping the water content of the above-mentioned heated noodles within this range is advantageous from the perspective of keeping the concentrations of other components (e.g., protein) contained in the above-mentioned heated noodles and / or noodle foods containing them within desired ranges. In this disclosure, the water content of the above-mentioned heated noodles refers to the total amount of all water contained in the above-mentioned heated noodles.

[0037] According to one embodiment of the present disclosure, the total protein mass of the heat-treated noodles is 5 parts by mass or more based on 100 parts by mass of the heat-treated noodles. Having a total protein mass of 5 parts by mass or more based on 100 parts by mass of the heat-treated noodles is advantageous from the perspective of allowing the desired protein to be efficiently ingested through everyday meals. According to one embodiment of the present disclosure, the total protein mass of the heat-treated noodles is 7.5 parts by mass or more, preferably 10 parts by mass or more, based on 100 parts by mass of the heat-treated noodles. According to one embodiment of the present disclosure, the total protein mass of the heat-treated noodles is 5 to 20 parts by mass, preferably 7.5 to 20 parts by mass, more preferably 10 to 20 parts by mass, based on 100 parts by mass of the heat-treated noodles. Setting the total protein mass of the heat-treated noodles within the above range is advantageous from the perspective of allowing the desired protein to be more efficiently ingested through everyday meals.

[0038] According to one embodiment of the present disclosure, the percentage of gluten (% by mass) based on the total mass of protein in the heat-treated noodles can be considered to be substantially the same as the percentage of gluten (% by mass) based on the total mass of protein in the protein-containing fresh noodles. Therefore, according to one embodiment of the present disclosure, the heat-treated noodles contain 55% or more by mass of gluten based on the total mass of protein in the heat-treated noodles. According to one embodiment of the present disclosure, the heat-treated noodles contain 60 to 80% by mass, preferably 60 to 75% by mass, and more preferably 60 to 70% by mass of gluten based on the total mass of protein in the heat-treated noodles. Keeping the amount of gluten in the heat-treated noodles within this range is advantageous in that the protein-containing noodle dough has particularly excellent suitability for noodle making.

[0039] According to one embodiment of the present disclosure, the heat-treated noodles may contain soy protein. The inclusion of soy protein in the heat-treated noodles is advantageous in that the protein-containing noodle dough has excellent suitability for noodle making. Without being bound by theory, it is believed that when mixing noodle raw material flour with water, soy protein is less susceptible to the effects of physical forces such as mixing and environmental temperature compared to other proteins (e.g., gluten), and the physical properties of the resulting protein-containing noodle dough are stable, resulting in excellent suitability for noodle making.

[0040] According to one embodiment of the present disclosure, the proportion (% by mass) of soy protein in the heat-treated noodles, based on the total mass of protein, can be considered to be substantially the same as the proportion (% by mass) of soy protein in the protein-containing fresh noodles, based on the total mass of protein. Therefore, according to one embodiment of the present disclosure, the heat-treated noodles contain 20 to 40% by mass, preferably 25 to 40% by mass, and more preferably 30 to 40% by mass, of soy protein, based on the total mass of protein in the heat-treated noodles. Setting the amount of soy protein in the heat-treated noodles within this range is advantageous in that the protein-containing noodle dough has particularly excellent suitability for noodle making.

[0041] According to one embodiment of the present disclosure, the mass ratio of gluten to soy protein (gluten / soy protein) in the heat-treated noodles is from 1 to 4, preferably from 1 to 3.5, and more preferably from 1 to 3. Keeping the amounts of gluten and soy protein in the heat-treated noodles within these ranges is advantageous in that the protein-containing noodle dough has excellent suitability for noodle making.

[0042] [Method for producing protein-containing fresh noodles] The protein-containing fresh noodles can usually be produced by processing the protein-containing noodle dough.

[0043] <Mixing process> According to another embodiment of the present disclosure, there is provided a method for producing protein-containing fresh noodles (preferably protein-containing fresh noodles for use in producing the heat-treated noodles of the present disclosure), which comprises a mixing step of mixing a noodle raw material flour with 28 to 65 parts by mass of water based on 100 parts by mass of the noodle raw material flour, the fresh noodles contain 28 to 65 parts by mass of water based on 100 parts by mass of the noodle raw material flour, The fresh noodles contain 55% by mass or more of gluten based on the total mass of protein in the fresh noodles, The total protein content of the fresh noodles is 10 parts by mass or more based on 100 parts by mass of the fresh noodles. According to one embodiment of the present disclosure, there is provided a method for producing the protein-containing fresh noodles, which comprises a step of obtaining protein-containing noodle dough through a step that includes the mixing step described above.

[0044] The mixing conditions (temperature, time, pressure, etc.) are not particularly limited as long as they achieve the objectives of the present disclosure. According to one embodiment of the present disclosure, the mixing conditions are set in advance using the internal temperature of the protein-containing noodle dough obtained in a process including the mixing step as an indicator. According to a preferred embodiment of the present disclosure, the internal temperature is the internal temperature at the end of mixing. In this disclosure, "internal temperature at the end of mixing" refers to the internal temperature of the noodle dough immediately after the end of the mixing step. According to a preferred embodiment of the present disclosure, the internal temperature is 23°C or higher, preferably 25 to 35°C, and more preferably 26 to 32°C. Setting the internal temperature of the protein-containing noodle dough within the above range is advantageous in that it enables the production of heat-treated noodles with an improved texture. The internal temperature may be measured, for example, by inserting a thermometer into the noodle dough.

[0045] The temperature of the equipment used for mixing or the external temperature may be adjusted appropriately so that the internal temperature becomes the desired temperature.

[0046] The mixing time may be, for example, 0.5 to 480 minutes, preferably 1 to 240 minutes, and more preferably 5 to 60 minutes.

[0047] Any equipment (for example, a known noodle mixer) can be used for mixing.

[0048] <Rolling process / Cutting process / Extrusion process> According to one embodiment of the present disclosure, the method for producing the protein-containing fresh noodles includes a step of obtaining protein-containing fresh noodles from the protein-containing noodle dough (for example, protein-containing noodle dough obtained by the above step). This step is not particularly limited as long as protein-containing fresh noodles can be obtained from the protein-containing noodle dough, and may include, for example, a rolling step, a cutting step, and / or an extrusion step.

[0049] (Rolling process) According to one embodiment of the present disclosure, the method for producing the protein-containing fresh noodles includes a rolling step of rolling the protein-containing noodle dough obtained by the above step. According to one embodiment of the present disclosure, the method for producing the protein-containing fresh noodles includes a step of obtaining protein-containing fresh noodles (preferably, protein-containing noodle sheets) by a step that includes the rolling step.

[0050] The rolling conditions (temperature, time, pressure, etc.) are not particularly limited, and can be adjusted as appropriate by a person skilled in the art depending on the desired protein-containing fresh noodles, etc.

[0051] Any machine (for example, a known roll-type noodle making machine) can be used in the rolling step.

[0052] (cutting process) According to one embodiment of the present disclosure, the method for producing the protein-containing fresh noodles includes a cutting step of cutting the protein-containing noodle dough or protein-containing fresh noodles (preferably, protein-containing noodle strips) obtained above. According to one embodiment of the present disclosure, the method for producing the protein-containing fresh noodles includes a step of obtaining protein-containing fresh noodles (preferably, protein-containing fresh noodle strands) through a process that includes the cutting step.

[0053] The cutting conditions (temperature, time, pressure, speed, etc.) are not particularly limited and can be adjusted as appropriate by a person skilled in the art depending on the desired protein-containing fresh noodles, etc.

[0054] Any machine (for example, a known noodle-making machine) can be used in the cutting step.

[0055] (Extrusion process) According to one embodiment of the present disclosure, the method for producing protein-containing fresh noodles includes, instead of the rolling and cutting steps, an extrusion step in which the protein-containing noodle dough obtained in the mixing step is extruded using an extruder. According to one embodiment of the present disclosure, the method for producing heat-treated noodles includes a step of obtaining protein-containing fresh noodles through a process that includes the extrusion step.

[0056] The extrusion conditions (temperature, time, pressure, speed, etc.) are not particularly limited, and can be adjusted as appropriate by a person skilled in the art depending on the desired protein-containing fresh noodles, etc.

[0057] Any equipment (for example, a known extruder) can be used in the extrusion step.

[0058] The method for producing the protein-containing fresh noodles described above may include any other steps in addition to the steps described above. These optional steps may be included at any position before or after any of the steps described above.

[0059] [Method for manufacturing protein-containing noodle dough] According to one embodiment of the present disclosure, there is provided a method for producing protein-containing noodle dough (preferably, protein-containing noodle dough for producing the protein-containing fresh noodles or heat-treated noodles of the present disclosure), which comprises a mixing step of mixing noodle raw material flour with 28 to 65 parts by mass of water based on 100 parts by mass of the noodle raw material flour, the noodle dough contains 28 to 65 parts by mass of water based on 100 parts by mass of the noodle raw material flour, The noodle dough contains 55% by mass or more of gluten based on the total mass of proteins contained in the noodle dough, The total protein content of the noodle dough is 10 parts by mass or more based on 100 parts by mass of the noodle dough. A method is provided.

[0060] [Method of manufacturing heated noodles] One embodiment of the present disclosure provides a method for producing heated noodles, which includes a heat treatment step of heat-treating the protein-containing fresh noodles obtained by the method described above.

[0061] <Heat treatment process> According to one embodiment of the present disclosure, the method for producing the heat-treated noodles includes a heat treatment step in which the protein-containing fresh noodles obtained above are heat-treated. Examples of the heat treatment method include boiling and steaming.

[0062] The heat treatment conditions (temperature, time, etc.) may be set in advance so that the heat-treated noodles have the desired mass, moisture content, etc. For example, the heat treatment conditions may be set in advance so that the heat-treated noodles have a mass of 110 to 250 parts by mass, preferably 120 to 220 parts by mass, and more preferably 140 to 190 parts by mass, based on 100 parts by mass of protein-containing fresh noodles before heat treatment.

[0063] The temperature of the heat treatment may be, for example, 50 to 150° C., preferably 60 to 140° C., and more preferably 70 to 110° C. According to one embodiment of the present disclosure, the heat treatment is carried out in hot water (for example, water at 80 to 110° C.).

[0064] The time for the heat treatment may be, for example, 0.1 to 30 minutes, preferably 0.5 to 20 minutes, and more preferably 1 to 10 minutes.

[0065] When the heat treatment step is boiling, the amount of water used (for example, the amount of water in the boiling tank) can be adjusted appropriately depending on the amount of protein-containing fresh noodles. The amount of water may be, for example, 10 to 50 L, preferably 10 to 40 L, and more preferably 15 to 30 L, based on 1 kg of protein-containing fresh noodles added.

[0066] The heat treatment step may be carried out on multiple servings of protein-containing fresh noodles all at once, or, for example, on a single serving of protein-containing fresh noodles. If the heat treatment step is carried out on multiple servings of protein-containing fresh noodles all at once, the heat-treated noodles may be divided into the desired amount (for example, single servings) in a later step.

[0067] <Refrigeration or freezing process> According to one embodiment of the present disclosure, the method for producing the above-described heated noodles may include a refrigeration or freezing step of refrigerating or freezing the above-described heated noodles.

[0068] Those skilled in the art can adjust the conditions (temperature, time, etc.) for the refrigeration or freezing process as appropriate depending on the desired noodle food, etc. The temperature for the refrigeration process can be, for example, above 0°C and below 15°C, and preferably above 0°C and below 10°C. The temperature for the freezing process can be, for example, from -273 to 0°C, preferably from -80 to -5°C, and more preferably from -30 to -10°C.

[0069] The method for producing the above-described heat-treated noodles may include any other steps in addition to the steps described above. These optional steps may be included at any position before or after any of the above steps.

[0070] [Noodle Foods] According to another embodiment of the present disclosure, there is provided a noodle food comprising the above-mentioned heat-treated noodles. The above-mentioned noodle food may be the above-mentioned heat-treated noodles themselves, or may be the above-mentioned heat-treated noodles that have been further processed (e.g., seasoned). The above-mentioned noodle food may also be a combination of the above-mentioned heat-treated noodles or a further processed version thereof with another food (e.g., sauce, thickened sauce, or ingredients), or may be a combination that is then further processed.

[0071] The noodle food may contain not only the heat-treated noodles of the present disclosure but also other noodles (i.e., noodles other than the heat-treated noodles of the present disclosure) within the scope of the present disclosure. From the perspective of obtaining a noodle food containing heat-treated noodles with a desired texture (e.g., a texture with little wateriness or roughness), the amount of heat-treated noodles of the present disclosure contained in the noodle food may be, for example, 30 to 100% by mass, preferably 50 to 100% by mass, more preferably 80 to 100% by mass, even more preferably 90 to 100% by mass, even more preferably 95 to 100% by mass, and even more preferably 100% by mass (i.e., all of the noodles contained in the noodle food are the heat-treated noodles) based on the total mass of the noodles contained in the noodle food.

[0072] Examples of noodles other than the heat-treated noodles that may be included in the noodle food include noodles obtained by heat-treating fresh noodles other than the protein-containing fresh noodles of the present disclosure (for example, fresh noodles containing less than 55% by mass of gluten based on the total mass of protein in the fresh noodles).

[0073] The amount of heat-treated noodles contained in the noodle food is not particularly limited and can be adjusted appropriately depending on the desired noodle food. The amount of heat-treated noodles contained in the noodle food may be, for example, 50 to 500 g, preferably 100 to 400 g, and more preferably 150 to 300 g per noodle.

[0074] The noodle food may be, for example, udon, Chinese noodles, Kishimen, Hoto, rice vermicelli, pasta, short pasta, glass noodles, rice vermicelli, spaghetti, macaroni, lasagna, or the like.

[0075] The noodle food may be one that can be eaten as is, or one that can be eaten after thawing, allowing to cool, heating, etc.

[0076] [Refrigerated / frozen noodle foods, etc.] The noodle foods and ingredients thereof (e.g., protein-containing noodle dough, protein-containing fresh noodles, heat-treated noodles) of the present disclosure can be advantageously used to improve adhesion between noodles, particularly when the noodle foods are heated (preferably in a microwave oven) after being stored in a refrigerator or freezer.

[0077] Therefore, according to one embodiment of the present disclosure, the noodle food is a noodle food for heating, preferably a noodle food for heating in a microwave oven. According to one embodiment of the present disclosure, the noodle food is a refrigerated noodle food or a frozen noodle food, preferably a refrigerated noodle food for microwave heating or a frozen noodle food for microwave heating.

[0078] According to one embodiment of the present disclosure, the heat-treated noodles, protein-containing fresh noodles, and / or protein-containing noodle dough used in producing the above-mentioned noodle food are for producing a noodle food to be heated, preferably for producing a noodle food to be heated in a microwave oven. According to one embodiment of the present disclosure, the heat-treated noodles, protein-containing fresh noodles, and / or protein-containing noodle dough used in producing the above-mentioned noodle food are for producing a refrigerated noodle food or a frozen noodle food, preferably for producing a refrigerated noodle food to be heated in a microwave oven or a frozen noodle food to be heated in a microwave oven.

[0079] The present disclosure encompasses the following. [1] Protein-containing fresh noodles containing noodle raw material flour and water, the fresh noodles contain 28 to 65 parts by mass of water based on 100 parts by mass of the noodle raw material flour, The fresh noodles contain 55% by mass or more of gluten based on the total mass of protein in the fresh noodles, The total protein content of the fresh noodles is 10 parts by mass or more based on 100 parts by mass of the fresh noodles. Protein-rich fresh noodles. [2] The protein-containing fresh noodles according to [1], wherein the fresh noodles contain 60 to 80 mass% gluten based on the total mass of protein in the fresh noodles. [3] The protein-containing fresh noodles according to [1] or [2], wherein the fresh noodles contain soy protein, and the soy protein content is 20 to 40 mass% based on the total mass of protein in the fresh noodles. [4] Heat-treated protein-containing fresh noodles according to any one of [1] to [3]. [5] The heated noodles according to [4], wherein the water content in the heated noodles is 45 to 75 parts by mass based on 100 parts by mass of the heated noodles. [6] The heated noodles according to [4] or [5], wherein the total protein content of the heated noodles is 5 to 20 parts by mass based on 100 parts by mass of the heated noodles. [7] A noodle food comprising the heat-treated noodles according to any one of [4] to [6]. [8] The noodle food according to [7], which is a noodle food for microwave heating. [9] The noodle food according to [7] or [8], which is a frozen noodle food.

[10] A mixing step of mixing the noodle raw material flour with 28 to 65 parts by mass of water based on 100 parts by mass of the noodle raw material flour. A method for producing protein-containing fresh noodles containing noodle raw material flour and water, comprising: the fresh noodles contain 28 to 65 parts by mass of water based on 100 parts by mass of the noodle raw material flour, The fresh noodles contain 55% by mass or more of gluten based on the total mass of protein in the fresh noodles, The total protein content of the fresh noodles is 10 parts by mass or more based on 100 parts by mass of the fresh noodles. method.

[11] The method according to

[10] , wherein the mixing conditions are preset using the internal temperature of the dough at the end of mixing as an indicator.

[12] The method according to

[11] , wherein the internal temperature is 23°C or higher.

[13] A method for producing heated noodles, comprising a heat treatment step of heat-treating protein-containing fresh noodles produced by the method according to any one of

[10] to

[12] . [Example]

[0080] The method of the present disclosure will be described in more detail below using examples. However, the following examples are not intended to limit the method of the present disclosure in any way. Unless otherwise specified, percentages and ratios described herein are by mass. Furthermore, unless otherwise specified, units and measurement methods described herein are in accordance with the provisions of the Japanese Industrial Standards (JIS).

[0081] [Example 1: Production of protein-containing fresh noodles 1] A protein-containing noodle dough was obtained by mixing 100 parts by mass of noodle raw material flour having the composition shown in Table 1 with the parts by mass of water shown in Table 1 in a noodle mixer. Immediately after mixing was completed, a thermocouple of a thermometer was inserted into the center of the obtained noodle dough to measure the internal temperature of the noodle dough (reached temperature) (Table 1). The resulting protein-containing noodle dough was rolled out using a noodle-making roller to obtain a noodle sheet with a thickness of 1.7 to 1.8 mm, which was then cut into 3 mm pieces using a noodle-making machine to obtain protein-containing fresh noodles. The suitability for noodle making was evaluated according to the following criteria (Table 1). A: It is possible to make noodles and has excellent productivity. B: Noodle making is possible C: Noodle production is possible, but production suitability is poor. D: Extremely difficult or impossible to make noodles

[0082] [Examples 2 to 13: Production of protein-containing fresh noodles 2] The same method as in Example 1 was carried out to obtain protein-containing fresh noodles of Examples 2 to 13 (the compositions of each are as shown in Table 1).

[0083] [Reference Examples 1 to 3: Production of protein-containing fresh noodles 3] The same method as in Example 1 was carried out to obtain protein-containing fresh noodles of Reference Examples 1 to 3 (the compositions of each are as shown in Table 1).

[0084] [Reference Examples 4 to 7: Production of protein-containing fresh noodles 4] The same method as in Example 1 was carried out to obtain each protein-containing noodle dough (each composition is as shown in Table 1). When an attempt was made to roll each of the obtained noodle doughs in the same manner as in Example 1, the noodle suitability was extremely poor, and it was extremely difficult to obtain a noodle band.

[0085] [Test Example 1: Evaluation of Adhesion] The protein-containing fresh noodles obtained in Examples 1 to 7 and Reference Examples 1 to 3 were heat-treated in boiling water for 2 minutes, and the water was drained off from each heat-treated noodle, and then adhesiveness was evaluated. 100 g of each of the heat-treated noodles obtained above was frozen (-35°C for 24 hours). Then, each frozen heat-treated noodle was thawed by heating in a microwave oven (600 watts, 1.5 minutes), and the adhesion between noodles was evaluated according to the following criteria. The results are shown in Table 1. A: No sticking of noodles at all B: Noodles stick together, but can be easily separated by lightly mixing with chopsticks C: The noodles are strongly stuck together and can be separated with chopsticks, but the noodles break apart. D: The noodles are very tightly stuck together, making it extremely difficult or impossible to separate them with chopsticks.

[0086] [Test Example 2: Evaluation of texture] The protein-containing fresh noodles obtained in Examples 1 to 7 and Reference Examples 1 to 3 were heat-treated in boiling water for 2 minutes, and the water was drained off from each heat-treated noodle, and the texture was evaluated. 100 g of each of the heat-treated noodles obtained above was frozen overnight. Then, each frozen heat-treated noodle was thawed by heating in a microwave (600 watts, 1.5 minutes), and a sensory evaluation of the noodle texture (roughness, wateriness) was conducted using the following criteria. The sensory evaluation was conducted by a trained expert panel (five members) who were able to assign the same score to the same sample, using the following evaluation criteria. Note that a "0" score for each evaluation criterion is the score given when commercially available pasta (manufactured using only wheat flour as the noodle raw material flour) is evaluated. The results are shown in Table 1 (the results represent the average scores of the five expert panel members). <Roughness evaluation criteria> 0 points: Almost no roughness or no roughness at all -1 point: Feels rough -2 points: Feels very rough <Evaluation criteria for wateriness> 0 points: Almost no wateriness or no wateriness at all -1 point: Feels watery -2 points: Very watery

[0087] [Table 1-1] [Table 1-2] [Table 1-3]

[0088] The results of Test Example 1 show that there was little or no adhesion between noodles in the heat-treated noodles obtained from the protein-containing fresh noodles of Examples 1 to 13. On the other hand, there was strong adhesion between noodles in the heat-treated noodles obtained from the protein-containing fresh noodles of Reference Examples 1 to 3. Furthermore, from the results of Test Example 1, it is believed that protein-containing noodle dough with particularly excellent suitability for noodle production can be obtained when gluten is 60 to 80 mass% based on the total mass of protein in the noodle raw material flour (or protein-containing noodle dough), when soy protein is 20 to 40 mass% based on the total mass of protein in the noodle raw material flour (or protein-containing noodle dough), and / or when the mass ratio of gluten to soy protein in the protein-containing noodle dough (gluten / soy protein) is 1 to 4. In the present disclosure, the proportion (% by mass) of gluten and soy protein based on the total mass of protein in protein-containing fresh noodles or heat-treated noodles can be considered to be substantially the same as the proportion (% by mass) of gluten and soy protein based on the total mass of protein in the above-mentioned noodle raw material flour and / or the above-mentioned noodle dough. Therefore, it is believed that a protein-containing noodle dough with particularly excellent noodle-making suitability can be obtained when gluten is 60 to 80% by mass based on the total mass of protein in the protein-containing fresh noodles, when soy protein is 20 to 40% by mass based on the total mass of protein in the protein-containing fresh noodles, and / or when the mass ratio of gluten to soy protein (gluten / soy protein) in the protein-containing fresh noodles is 1 to 4. Similarly, it is believed that protein-containing noodle dough with particularly excellent suitability for noodle making can be obtained when gluten is 60 to 80 mass% based on the total mass of protein in the heat-treated noodles, when soy protein is 20 to 40 mass% based on the total mass of protein in the protein-containing fresh noodles, and / or when the mass ratio of gluten to soy protein in the protein-containing fresh noodles (gluten / soy protein) is 1 to 4. Without being bound by theory, it is believed that soy protein is less likely to experience changes in its physical properties when mixed with other proteins (e.g., gluten), and therefore is advantageous in obtaining protein-containing noodle dough that is particularly suitable for noodle making.

[0089] The results of Test Example 2 show that the heat-treated noodles obtained from the protein-containing fresh noodles of Examples 1 to 13 were excellent in terms of roughness and / or wateriness. On the other hand, the heat-treated noodles obtained from the protein-containing fresh noodles of Reference Examples 2 and 3 were unfavorable in terms of roughness and wateriness. Without being bound by theory, it is thought that when gluten is less than 55% by weight of the total protein, the desired water retention effect cannot be achieved, resulting in noodles that are rough and / or watery. Furthermore, the results of Test Example 2 suggest that by setting the manufacturing conditions for the protein-containing noodle dough so that the internal temperature of the noodle dough at the end of mixing is 23°C or higher, it is possible to manufacture heat-treated noodles with an even better texture (e.g., roughness) (Examples 11 to 13).

[0090] When heat-treated noodles obtained from protein-containing fresh noodles such as those of Reference Examples 1 to 7 are used to produce noodle foods for any temperature range (e.g., noodle foods for room temperature, noodle foods for refrigerated storage, noodle foods for freezing, preferably noodle foods for refrigerated storage or noodle foods for freezing, more preferably noodle foods for freezing), it is thought that the noodles in these noodle foods will stick together when eaten. On the other hand, when heat-treated noodles obtained from the protein-containing fresh noodles of the present disclosure are used, it is thought that there will be little or no sticking of noodles together, even when noodle foods for any temperature range are produced (e.g., noodle foods for room temperature, noodle foods for refrigerated storage, noodle foods for freezing, preferably noodle foods for refrigerated storage or noodle foods for freezing, more preferably noodle foods for freezing). Without being bound by theory, it is believed that the protein-containing noodle dough, protein-containing fresh noodles, heat-treated noodles and / or noodle foods of the present disclosure can inhibit the outflow of moisture and / or components that contribute to adhesion (e.g., starch), thereby improving the adhesion of the noodles.

[0091] Without being bound by theory, it is believed that when conventional protein-containing noodle foods are refrigerated noodle foods or frozen noodle foods (preferably frozen noodle foods), uneven heating occurs when they are heated (preferably in a microwave oven), making it even more likely that the noodles will stick together. On the other hand, the protein-containing noodle dough, protein-containing fresh noodles, heat-treated noodles and / or noodle foods of the present disclosure are advantageous in that they improve adhesion of the noodles to each other even when heated (preferably in a microwave oven). Because uneven heating is thought to be particularly likely to occur in the case of frozen noodle foods, the protein-containing noodle dough, protein-containing fresh noodles, heat-treated noodles and / or noodle foods of the present disclosure are particularly advantageous when they are intended for frozen noodle foods (preferably frozen noodle foods for microwave heating).

Claims

1. Protein-containing fresh noodles containing noodle raw material flour and water, the fresh noodles contain 28 to 65 parts by mass of water based on 100 parts by mass of the noodle raw material flour, the fresh noodles contain 55% by mass or more of gluten based on the total mass of protein in the fresh noodles, the total protein content of the fresh noodles is 10 parts by mass or more based on 100 parts by mass of the fresh noodles; Protein-rich fresh noodles.

2. 2. The protein-containing fresh noodles according to claim 1, wherein the fresh noodles contain 60 to 80 mass% gluten based on the total mass of protein in the fresh noodles.

3. 2. The protein-containing fresh noodles according to claim 1, wherein the fresh noodles contain soy protein in an amount of 20 to 40% by mass based on the total mass of protein in the fresh noodles.

4. Heat-treated protein-containing fresh noodles according to any one of claims 1 to 3.

5. The heated noodles according to claim 4, wherein the water content in the heated noodles is 45 to 75 parts by mass based on 100 parts by mass of the heated noodles.

6. The heated noodles according to claim 4, wherein the total protein content of the heated noodles is 5 to 20 parts by mass based on 100 parts by mass of the heated noodles.

7. A noodle food comprising the heat-treated noodles according to claim 4.

8. The noodle food according to claim 7, which is a noodle food for heating in a microwave oven.

9. The noodle food according to claim 7, which is a frozen noodle food.

10. a mixing step of mixing the noodle raw material flour with 28 to 65 parts by mass of water based on 100 parts by mass of the noodle raw material flour; A method for producing protein-containing fresh noodles containing noodle raw material flour and water, comprising: the fresh noodles contain 28 to 65 parts by mass of water based on 100 parts by mass of the noodle raw material flour, the fresh noodles contain 55% by mass or more of gluten based on the total mass of protein in the fresh noodles, the total protein content of the fresh noodles is 10 parts by mass or more based on 100 parts by mass of the fresh noodles; method.

11. The method according to claim 10, wherein the mixing conditions are preset using the internal temperature of the dough at the end of mixing as an index.

12. 12. The method of claim 11, wherein the internal temperature is 23°C or higher.

13. A method for producing heated noodles, comprising a heat treatment step of heat treating protein-containing fresh noodles produced by the method according to any one of claims 10 to 12.

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