Soybean-containing dried noodles, noodle set, and method for producing soybean-containing dried noodles

Abstract

To provide, by use of raw material flour containing 30 mass% or more of soy bean flour, a method for producing soy bean-containing dry noodles and noodle sets as well as soy bean-containing dry noodles excellent in noodle making aptitude, and excellent in connection of noodle strings.SOLUTION: A method comprises the steps of: preparing dough using a raw material flour containing 30 mass% or more and less than 84 mass of soy flour, and further containing 5 to 15 mass% of gluten, 0.2 mass% or more of hydroxypropyl methylcellulose, and an alginate ester and hydroxypropyl methylcellulose in a total amount of 0.3 to 4 mass%, or containing 10 to 29 pts.mass of gluten, 0.39 pts.mass or more of hydroxypropyl methylcellulose, and an alginate ester and hydroxypropyl methylcellulose in a total amount of 0.59 to 7.5 pts.mass per 100 pts.mass of soy bean flour (S1); shaping the dough to obtain noodles (S2); and drying the noodles (S3); thereby producing soy-containing dry noodles, and combining the dry noodles with a seasoning liquid to produce a noodle set.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to soy-containing dried noodles produced using a raw material containing soy flour, a noodle set comprising the soy-containing dried noodles, and a method for producing soy-containing dried noodles using a raw material containing soy flour. [Background technology]

[0002] In recent years, with the rise in health consciousness, there is a demand for high-protein, low-carbohydrate foods, and noodles using soy flour as the raw material flour have been proposed (see, for example, Patent Documents 1 to 4). For example, Patent Document 1 describes noodles containing 15% to 22% by mass of whole wheat flour, 3% to 15% by mass of soy flour, and 3% to 6% by mass of rice bran. Patent Document 2 describes noodles using a composition for noodles that contains 3% by mass or more of particles with a particle size of 255 μm or more and 5% by mass or more of ground soybeans with a median diameter of less than 70 μm.

[0003] Furthermore, Patent Document 3 describes soybean noodles that contain a soybean-derived protein-containing material and tapioca starch to suppress soybean odor and harshness, and the amount of the soybean-derived protein-containing material is 40 parts by mass or more per 100 parts by mass of the total amount of the soybean-derived protein-containing material and starch raw material. Meanwhile, Patent Document 4 describes a soybean noodle with a stirring mixture of soybean-containing noodles and water in an amount of 1:1, with a rheometer using a conical plunger with a diameter of 1.8 mm, and the adhesion is 300 J / m 3 The document describes soybean-containing noodles that have good suitability for noodle making, produced by using raw material flour that contains the following soybean flour in the range of 7 to 50 mass %. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2022 / 004126 [Patent Document 2] Patent Publication No. 2022-097951 [Patent Document 3] JP 2022-110419 A [Patent Document 4] JP 2022-155950 A Summary of the Invention [Problem to be solved by the invention]

[0005] In the conventional soy-containing noodles mentioned above, increasing the amount of soy flour in the raw material flour makes it possible to obtain noodles with higher protein and lower sugar content, but as the soy content increases, the adhesiveness of the dough and noodle strings decreases, resulting in a decrease in noodle-making suitability and a deterioration in texture. These problems are particularly likely to occur when the noodle thickness is reduced to allow for short-time cooking or microwave cooking, and so there is a demand for soy-containing dried noodles that do not lose their noodle-making suitability or adhesiveness even when soy flour is added in amounts above a certain level, and that do not break the noodle strings.

[0006] Therefore, an object of the present invention is to provide soy-containing dried noodles, a noodle set, and a method for producing soy-containing dried noodles, which are excellent in suitability for noodle production and have good noodle string connections, using a raw material flour containing 30% by mass or more of soy flour. [Means for solving the problem]

[0007] The soybean-containing dried noodles according to the present invention comprise, relative to the total mass of the raw material flour, 30% by mass or more and less than 84% by mass of soybean flour, 5 to 15% by mass of gluten, The viscosity of a 2% by weight solution at 20°C is 75,000 to 140,000 mPa s. Contains 0.2% to less than 0.6% by mass of hydroxypropyl methylcellulose and is substantially free of water-soluble dietary fiber other than the hydroxypropyl methylcellulose. . Alternatively, the soybean-containing dried noodles according to the present invention comprise soybean flour, gluten, and The viscosity of a 2% by weight solution at 20°C is 75,000 to 140,000 mPa s. Contains hydroxypropyl methylcellulose At the same time, it is substantially free of water-soluble dietary fiber other than the hydroxypropyl methylcellulose. The soy flour content is 30% by mass or more and less than 84% by mass relative to the total mass of the raw material flour, the gluten content is 10 to 29 parts by mass per 100 parts by mass of the soy flour, and the hydroxypropyl methylcellulose content is 0.39 parts by mass or more and less than 1.2 parts by mass per 100 parts by mass of the soy flour. The soybean-containing dried noodles of the present invention may further contain an alginic acid ester. On the other hand, another soy-containing dried noodles according to the present invention contains soy flour, gluten, hydroxypropyl methylcellulose, and an alginate ester, wherein the soy flour content is at least 30% by mass and less than 84% by mass of the total mass of the raw material flour, the gluten content is 5 to 15% by mass of the total mass of the raw material flour, the hydroxypropyl methylcellulose content is 0.2% by mass or more of the total mass of the raw material flour, and the total content of the alginate ester and the hydroxypropyl cellulose is 0.3 to 4% by mass of the total mass of the raw material flour. Alternatively, another soy-containing dried noodles according to the present invention contains soy flour, gluten, hydroxypropyl methylcellulose, and an alginate ester, wherein the soy flour content is 30% by mass or more and less than 84% by mass of the total mass of the raw material flour, the gluten content is 10 to 29 parts by mass per 100 parts by mass of the soy flour, the hydroxypropyl methylcellulose content is 0.39 parts by mass or more per 100 parts by mass of the soy flour, and the total content of the alginate ester and the hydroxypropyl cellulose is 0.59 to 7.5 parts by mass or more per 100 parts by mass of the soy flour. The hydroxypropyl methylcellulose that can be used has a viscosity of 75,000 to 140,000 mPa·s in a 2% by mass solution at 20° C., for example. The soybean-containing dried noodles of the present invention may further contain wheat flour, and in that case, a part of the gluten may be derived from the wheat flour. In addition, the soybean-containing dried noodles of the present invention further comprise: Calcium carbonate It may also contain. The soybean-containing dried noodles of the present invention may have a noodle thickness of 1.5 mm or less.

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

[0009] The method for producing soybean-containing dried noodles according to the present invention comprises: The viscosity of a 2% by weight solution at 20°C is 75,000 to 140,000 mPa s. Contains hydroxypropyl methylcellulose and is substantially free of water-soluble dietary fiber other than the hydroxypropyl methylcellulose.The method comprises a step of preparing dough using a raw material flour, a noodle-making step of shaping the dough to obtain noodles, and a drying step of drying the noodles, wherein the raw material flour contains 5 to 15 mass % of the gluten and 0.2 mass % or more and less than 0.6 mass % of the hydroxypropyl methylcellulose, or 10 to 29 mass parts of the gluten and 0.39 mass parts or more and less than 1.2 mass parts of the hydroxypropyl methylcellulose per 100 mass parts of the soy flour. In the method for producing soybean-containing dried noodles of the present invention, the raw material flour may further contain an alginate ester. Another method for producing soy-containing dried noodles according to the present invention comprises a dough preparation step of preparing dough using a raw material flour containing 30% by mass or more and less than 84% by mass of soy flour, gluten, hydroxypropyl methylcellulose, and an alginate ester, a noodle-making step of shaping the dough to obtain noodles, and a drying step of drying the noodles, wherein the raw material flour contains 5 to 15% by mass of the gluten, 0.2% by mass or more of the hydroxypropyl methylcellulose, and a total amount of the alginate ester and the hydroxypropyl methylcellulose of 0.3 to 4% by mass, or the raw material flour contains 10 to 29 parts by mass of the gluten, 0.39 part by mass or more of the hydroxypropyl methylcellulose, and a total amount of the alginate ester and the hydroxypropyl methylcellulose of 0.59 to 7.5 parts by mass per 100 parts by mass of the soy flour. In the method for producing soybean-containing dried noodles of the present invention, for example, hydroxypropyl methylcellulose having a viscosity of 75,000 to 140,000 mPa·s in a 2% by mass solution at 20° C. can be used. In the noodle-making step, the dough may be rolled to form a noodle band, and noodle strings may be cut out from the noodle band.

[0010] Here, the "raw material flour" in the present invention includes all powdered raw materials, and in addition to the main raw material, cereal flour (such as soybean flour or wheat flour), also includes secondary raw materials such as gluten flour, polysaccharides, starches, salt, kansui, vegetable powder, mannan powder, powdered oils and fats, thickening polysaccharides, colorants, amino acids, sugars, dextrin, dried egg white, pH adjusters, and shelf life enhancers. Effect of the Invention

[0011] According to the present invention, even when using a raw material flour containing 30% by mass or more of soy flour, soy-containing dried noodles that are excellent in suitability for noodle production and have well-connected noodle strings can be obtained. [Brief description of the drawings]

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

[0013] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that the present invention is not limited to the following preferred embodiments.

[0014] (First embodiment) First, soybean-containing dried noodles (hereinafter simply referred to as "dried noodles") according to a first embodiment of the present invention will be described. The dried noodles of this embodiment contain 30% by mass or more of soy flour, gluten and polysaccharides relative to the total mass of the raw material flour, and in particular contain 30% by mass or more and less than 84% by mass of soy flour, as well as specific amounts of gluten and hydroxypropyl methylcellulose (HPMC).

[0015] [Soy flour] Soy flour is one of the main ingredients in the dried noodles of this embodiment, and is blended into the raw material flour at a ratio of 30% by mass or more and less than 84% by mass. There is no particular lower limit for the amount of soy flour in the raw material flour from the standpoint of suitability for noodle production and the binding properties of the noodle strings, but if the soy flour content is too low, the effect of blending soy flour (high protein, low carbohydrate noodles) cannot be fully obtained, and therefore, in the dried noodles of this embodiment, the soy flour content relative to the total mass of the raw material flour is set to 30% by mass or more.

[0016] On the other hand, if the soy flour content is 84% ​​or more by mass relative to the total mass of the raw material flour, the bonding strength decreases and the noodle strings become more likely to break. For this reason, in the dried noodles of this embodiment, the soy flour content in the raw material flour is set to less than 84% by mass. The soy flour content in the raw material flour is preferably 81% by mass or less, and more preferably 70% by mass or less.

[0017] The soy flour blended in the dried noodles of this embodiment may be either full-fat soy flour or defatted soy flour, or may be either heated soy flour or raw soy flour, but full-fat soy flour improves the flavor of the noodles, and raw soy flour improves the suitability for making noodles. Furthermore, the type of soybean is not particularly limited, and various types of soybeans such as yellow soybeans, black soybeans, red soybeans, green soybeans, white soybeans, large grain types, medium grain types, and small grain types can be used, and lipoxygenase-deficient soybeans can also be used.

[0018] [gluten] Gluten, a protein contained in wheat, is a necessary component for ensuring the binding properties of the noodle strings, and in the dried noodles of this embodiment, it is blended into the raw material flour at a rate of 5 to 15% by mass, or 10 to 29 parts by mass per 100 parts by mass of the soy flour described above. If the gluten content is less than 5% by mass of the total mass of the raw material flour, or less than 10 parts by mass per 100 parts by mass of soy flour, the noodle suitability may be insufficient, which may interfere with the formation of noodle bands by rolling, or the noodle strings may become more likely to break due to a decrease in noodle binding strength. From the perspective of improving noodle suitability, the gluten content in the raw material flour is preferably at least 7% by mass, or at least 14 parts by mass per 100 parts by mass of soy flour, and more preferably at least 10% by mass of the total mass of the raw material flour.

[0019] On the other hand, if the gluten content exceeds 15% by mass relative to the total mass of the raw material flour, or exceeds 29 parts by mass per 100 parts by mass of soy flour, the excess gluten can cause shrinkage of the noodle band after rolling, which can interfere with the formation of noodle strings.The amount of gluten may be within the above-mentioned range, either as the content relative to the total mass of the raw material flour or as the content per 100 parts by mass of soy flour.

[0020] In the dried noodles of this embodiment, gluten is mainly added as gluten flour, but when wheat flour is used as the raw material flour, it also includes the gluten (protein) in the wheat flour. When only gluten flour is used (wheat flour is not included), it is sufficient to add it so that the amount of protein in the gluten flour is within the above-mentioned range, and when wheat flour is also included in the raw material flour, it is sufficient to add it so that the total amount of protein in the gluten flour and the protein in the wheat flour are within the above-mentioned range.

[0021] [HPMC] HPMC, a type of polysaccharide, has the effect of improving noodle-making suitability and binding properties, and in the dried noodles of this embodiment, it is blended in at least 0.2% by mass in the raw material flour, or at least 0.39 parts by mass per 100 parts by mass of the soy flour described above. If the HPMC content is less than 0.2% by mass of the total mass of the raw material flour, or less than 0.39 parts by mass per 100 parts by mass of soy flour, it may not be possible to fully achieve the effects of improving noodle-making suitability and binding properties.

[0022] On the other hand, there is no particular upper limit for the HPMC content, but if it exceeds 4% by mass relative to the total mass of the raw material flour, or exceeds 7.5 parts by mass per 100 parts by mass of soy flour, then the suitability for noodle making may decrease, and therefore it is preferable to set the upper limit at 4% by mass or less relative to the total mass of the raw material flour, or 7.5 parts by mass or less per 100 parts by mass of soy flour.

[0023] From the viewpoint of production costs, the upper limit of the HPMC content is preferably less than 0.6% by mass relative to the total mass of the raw material flour, or less than 1.2 parts by mass per 100 parts by mass of soy flour. Even with a small blend amount of HPMC, such as at least 0.2% but less than 0.6% by mass relative to the total mass of the raw material flour, or at least 0.39 parts by mass but less than 1.2 parts by mass per 100 parts by mass of soy flour, the effect of improving the noodle-making suitability and binding properties of soy-containing dried noodles can be obtained. The amount of HPMC may be within the above-mentioned range, either as the content relative to the total mass of the raw material flour or as the content per 100 parts by mass of soy flour.

[0024] Although there are no particular limitations on the type of HPMC, it is preferable to use HPMC with a viscosity of 75,000 to 140,000 mPa s in a 2% by mass solution at a temperature of 20° C. When HPMC with such a high viscosity is used, the desired effect can be obtained even with a small blend amount, and the suitability for noodle making and the adhesiveness of the noodle strings can be improved without reducing the blend amounts of other ingredients such as soy flour.

[0025] [Other ingredients] In addition to the above-mentioned components, the raw material flour used for the dried noodles of this embodiment may contain cereal flours other than soy flour and starches. Examples of cereal flours other than soy flour include those produced by milling (powdering) flours obtained by, for example, cleaning, washing or polishing grains such as wheat, barley, rye, rice, buckwheat, corn, etc., which have been pregelatinized either raw or by thermal processing.

[0026] These cereal flours may be appropriately selected and used according to the application or purpose, and may be used alone or in combination with a plurality of cereal flours. For example, wheat flour is used to produce udon, hiyamugi, somen, Chinese noodles, pasta, etc., buckwheat flour or buckwheat flour and wheat flour is used to produce soba, and rice flour is used to produce rice vermicelli, pho, etc.

[0027] Examples of starches include starches derived from corn starch, potato, sweet potato, tapioca, sago palm, wheat, rice, kudzu, bracken, lotus root, mung beans and other beans, and may be raw starches or processed starches such as pregelatinized starch, acetylated starch, etherified starch, crosslinked starch, etc. These starches are added as necessary for the purposes of improving the texture of the noodles, making the surface of the noodle strings smooth, shortening the boiling time during cooking, etc.

[0028] Furthermore, the raw material flour may contain added ingredients such as salt, kansui (powder), vegetable powder, mannan powder, powdered oils and fats, thickening polysaccharides, colorants, amino acids, sugars, dextrin, dried egg white, pH adjusters, and shelf life improvers.

[0029] In particular, the texture of soy-containing noodles can be improved by blending a specific amount of kansui powder into the raw material flour. Specifically, blending 0.01 to 2 mass% of kansui relative to the total mass of the raw material flour can improve the texture of the noodles after reconstitution or boiling in water.

[0030] The raw material flour used for the dried noodles of this embodiment may also contain calcium carbonate (CaCO3). Calcium carbonate (CaCO3) has the effect of increasing the smoothness of noodles and improving their smoothness down the throat, and by adding 0.1 to 1 mass% of calcium carbonate (CaCO3) to the total mass of the raw material flour, the smoothness and smoothness of the noodles after reconstitution or cooking in hot water can be improved.

[0031] In addition to the raw material flour described above, the dried noodles of this embodiment may contain, for example, water, brewed vinegar, alcohol, yeast, flavorings, soy sauce, soy milk, milk and processed products thereof. The raw materials other than the raw material flour and the amounts of these ingredients can be selected and set as appropriate according to the type and purpose of the noodles.

[0032] [Noodle thickness] The thickness of the dried noodles of this embodiment is not particularly limited and can be selected appropriately depending on the purpose and cooking method, but it is preferable to set the noodle thickness to 1.5 mm or less, which enables short-time cooking and cooking in a microwave oven. Because the dried noodles of this embodiment have excellent suitability for noodle production, even if the noodle thickness is 1.5 mm or less, a noodle band can be formed by rolling, and the noodle strands remain well connected.

[0033] [Manufacturing method] Next, the method for producing dried noodles of this embodiment will be described. Fig. 1 is a flow chart showing the method for producing soybean-containing dried noodles of this embodiment. As shown in Fig. 1, the method for producing dried noodles of this embodiment includes a dough preparation step S1, a noodle-making step S2, and a drying step S3.

[0034] [Dough preparation process S1] In the dough preparation step S1, other ingredients are added to the raw material flour and kneaded to prepare the dough. At this time, a raw material flour containing 30% or more by mass of soy flour, gluten, and HPMC is used, specifically, a raw material flour containing 30% or more by mass but less than 84% by mass of soy flour, 5 to 15% by mass of gluten, and 0.2% or more by mass but less than 0.6% by mass of HPMC, or a raw material flour containing 30% or more by mass but less than 84% by mass of soy flour, 10 to 29 parts by mass of gluten, and 0.39 parts by mass or more but less than 1.2 parts by mass of HPMC per 100 parts by mass of soy flour is used.

[0035] The HPMC blended in the raw material flour preferably has a viscosity of 75,000 to 140,000 mPa s in a 2% by mass solution at 20°C. The method for preparing the dough in the dough preparation step S1 is not particularly limited, and known methods and devices can be used. The raw materials may be kneaded under reduced pressure.

[0036] [Noodle making process S2] In the noodle-making step S2, the dough prepared in the dough preparation step S1 is shaped to form noodles. There are no particular limitations on the noodle-making method, and any known technique or device can be used, but from the viewpoint of productivity, a method in which the dough is rolled to form a noodle band and then noodle strands are cut out from the noodle band is preferred. The dough may be rolled in a single stage, or in multiple stages using multiple pairs of rollers.

[0037] Alternatively, instead of rolling, an extruder may be used to form noodle bands or noodle strands. In this case, for example, in the dough preparation step S1, the ingredients are kneaded using a vacuum extruder to prepare dough, and then in the noodle making step S2, the dough is extruded from the vacuum extruder to form the noodle bands.

[0038] [Drying process S3] In the drying step S3, the noodles obtained in the noodle-making step S2 are dried. The method for drying the noodles is not particularly limited, and can be appropriately selected from known methods such as hot air drying, low-temperature drying, high-temperature and high-velocity air current drying, fry-drying, and freeze-drying depending on the type of noodles and the cooking method.

[0039] [Other steps] The method for producing dried noodles of this embodiment may also include an aging step in addition to the above-mentioned steps S1 to S3. There are no particular limitations on the timing and number of times that the aging step is carried out, and it may be carried out after the formation of the noodle band, or it may be carried out on the noodle block after the formation of the noodle strings. The aging method and conditions can be selected appropriately depending on the type of noodle, and the aging step may be carried out under normal pressure, reduced pressure, or increased pressure.

[0040] As described above in detail, the dried noodles of this embodiment contain specific amounts of gluten and HPMC, and therefore even if the soy flour content in the raw material flour is set to 30% by mass or more, the suitability for noodle production does not decrease, rolling is possible, the noodle strings are well connected, and the texture is excellent. Furthermore, the dried noodles of this embodiment are particularly suitable for noodles with a thin noodle thickness for the purpose of short-time cooking or microwave cooking.

[0041] Second embodiment Next, soybean-containing dried noodles according to a second embodiment of the present invention will be described. The dried noodles of this embodiment contain soy flour in an amount of 30% by mass or more and less than 84% by mass, based on the total mass of the raw material flour, gluten in an amount of 5 to 15% by mass, based on the total mass of the raw material flour, HPMC in an amount of 0.2% by mass or more, based on the total mass of the raw material flour, and specific amounts of alginate ester. The reasons for the numerical limitations of the soy flour content, gluten content, and HPMC content in the dried noodles of this embodiment are the same as those in the first embodiment described above, so further explanation will be omitted.

[0042] [Alginate ester] The dried noodles of this embodiment may contain polysaccharides other than HPMC. By using HPMC in combination with other polysaccharides, the binding property of soybean-containing noodles can be further improved. The type of polysaccharide used in combination with HPMC is not particularly limited and can be appropriately selected depending on the amount of soybean flour blended, other blended ingredients, the desired texture, etc. For example, psyllium seed gum, propylene glycol alginate (PGA; hereinafter abbreviated as "alginate"), xanthan gum, etc. can be used.

[0043] Among the polysaccharides mentioned above, alginate esters are particularly effective in improving adhesiveness, making it possible to reduce the amount of HPMC blended, and are also suitable because they increase the slipperiness of the noodles and provide a chewy texture. When blending alginate esters together with HPMC, the total content of HPMC and alginate ester is set to 0.3 to 4 mass% based on the total mass of the raw material flour, or 0.59 to 7.5 mass parts per 100 mass parts of soy flour. This allows for improved adhesiveness without reducing suitability for noodle making.

[0044] [Manufacturing method] When producing the dried noodles of this embodiment, a raw material flour is used that contains 30% by mass or more and less than 84% by mass of soy flour, 5 to 15% by mass of gluten, 0.2% by mass or more HPMC, and an alginate ester and HPMC in a total amount of 0.3 to 4% by mass; or a raw material flour that contains 30% by mass or more and less than 84% by mass of soy flour, 10 to 29 parts by mass of gluten, 0.39 part or more by mass of HPMC, and an alginate ester and HPMC in total amount of 0.59 to 7.5 parts by mass per 100 parts by mass of the soy flour.

[0045] Apart from using the raw materials described above, the manufacturing method for the dried noodles of this embodiment is the same as that of the first embodiment. That is, the dried noodles of this embodiment can be manufactured by carrying out the dough preparation step S1, the noodle-making step S2, and the drying step S3 shown in Fig. 1.

[0046] As described above in detail, the dried noodles of this embodiment contain specific amounts of gluten, HPMC and alginate ester, and therefore even if the soy flour content in the raw material flour is 30% by mass or more, the suitability for noodle production does not decrease, the noodles can be rolled, the noodle strings are well connected, and when boiled, boiled noodles with a chewy and satisfactory texture are obtained.

[0047] The configuration and effects of this embodiment other than those described above are similar to those of the first embodiment.

[0048] (Third embodiment) Next, a noodle set according to a third embodiment of this embodiment will be described. The noodle set of this embodiment includes the soybean-containing dried noodles of the first or second embodiment described above, and a seasoning liquid. The noodles used in the noodle set of this embodiment may be the dried noodles of the first or second embodiment described above, and the type is not particularly limited, and various types of noodles such as udon, soba, Chinese noodles, pasta, and rice vermicelli can be used. The seasoning liquid may be any type that seasons noodles, such as noodle soup, concentrated soup, and pasta sauce, and may contain ingredients in addition to liquid components.

[0049] The noodle set of this embodiment uses soy-containing dried noodles that contain specific amounts of gluten and HPMC together with soy flour, or soy-containing dried noodles that contain specific amounts of gluten, HPMC, and an alginate ester together with soy flour, and therefore has excellent suitability for noodle making and good connection of the noodle strings.In addition, the use of thin noodles allows for quick cooking or cooking in a microwave oven. EXAMPLES

[0050] The effects of the present invention will be specifically described below with reference to examples and comparative examples.

[0051] (First Example) As a first example of the present invention, soy-containing dried noodles containing specific amounts of gluten and HPMC were produced by changing the composition of the raw material flour, and their suitability for noodle making and the bonding strength of the noodle strings were evaluated.

[0052] <How to make dried noodles> The noodles for evaluation were produced using the method shown in Figure 1. Specifically, the raw material composition was first mixed by hand for 1 minute, and the resulting dough was repeatedly rolled with a noodle roller to form a noodle band with a thickness of 1.3 mm. Next, noodle strands were cut from the rolled noodle band with a cutting blade and dried in a thermo-hygrostat to obtain dried noodles for evaluation.

[0053] <Evaluation method> (1) Noodle making suitability "Suitability for making noodles" was evaluated based on the state of the noodle sheet formed by rolling, using the following five-level scale. 5 points: Roll forming was performed without any problems. 4 points: The noodles were able to be rolled, but there was some roughness in the noodle surface and some sticking to the roll. 3 points: The noodles were able to be rolled, but the noodle surface was rough and they stuck to the roll. 2 points: When attempting to roll the dough, holes and significant sticking occurred, and it was not possible to form a noodle sheet. Score 1: No rolling was possible.

[0054] (2) Strength of noodle strings The "strength of the noodle strands" was evaluated by holding both ends of a 20 cm long noodle strand immediately after it was cut from the noodle sheet and before drying in the hands, and slowly pulling it until the stretched length was 6 cm. The condition at that point was evaluated on the following 5-point scale. 5 points: The noodles did not break when pulled (stretched to a length of 6cm or more without breaking). 4 points: When the noodle string was pulled, it broke when it was stretched to a length between 3 cm and 6 cm. 3 points: When the noodle string was pulled, it broke when it was stretched to a length between 1 cm and 3 cm. 2 points: When the noodle string was pulled, it broke when it was stretched to a length of less than 1 cm. 1 point: The test could not be performed because the shape of the noodles could not be maintained.

[0055] (3) Overall evaluation The overall evaluation was as follows: ◎ (excellent) if both of the above-mentioned items were scored 4 or above; ○ (good) if one was scored 4 or above and the other 3 points; △ (passable) if both were scored 3 points; and × (unacceptable) if at least one of them was scored 2 points or below.

[0056] The above results are shown in Tables 1 to 4 below. Note that soy flour A and soy flour B shown in Tables 1 to 4 are unheated full-fat soy flours, and soy flour C is defatted soy flour. The processed starch is acetylated starch derived from tapioca, the gluten flour is vital gluten with a protein content of 75% or more by mass in a dry state, and the wheat flour is medium-strength flour with a protein content of 8.5% by mass in a dry state. Furthermore, HPMC-1 has a viscosity of 100,000 mPa·s in a 2% by mass solution at 20°C, and HPMC-2 has a viscosity of 4,500 mPa·s in a 2% by mass solution at 20°C.

[0057] [Table 1]

[0058] [Table 2]

[0059] [Table 3]

[0060] [Table 4]

[0061] As shown in Tables 1 to 4 above, sample No. 7, in which the soy flour content in the raw material flour was 84% ​​by mass or more, had low noodle string binding strength and the noodle strings were easily broken. Samples No. 8 to 10, in which the gluten content was outside the range of 5 to 15% by mass of the total raw material flour mass or 10 to 29 parts by mass per 100 parts by mass of soy flour, were poor in both suitability for noodle-making and noodle string binding strength. Sample No. 15, which did not contain HPMC, was poor in both suitability for noodle-making and noodle string binding strength, and samples Nos. 16, 26, and 27, which contained HPMC but whose HPMC content was outside the range of 0.2 to 4% by mass of the total raw material flour mass or 0.39 to 7.5 parts by mass per 100 parts by mass of soy flour, were poor in noodle string binding, suitability for noodle-making, or both.

[0062] In contrast, samples Nos. 1 to 6, 11 to 14, 17 to 25, and 28 to 32, in which appropriate amounts of soy flour, gluten, and HPMC were blended into the raw material flour, were excellent in suitability for noodle making and the noodle strings were well connected.

[0063] (Second Example) In a second example of the present invention, soybean-containing dried noodles were produced using HPMC (HPMC-1: viscosity of 100,000 mPa s in a 2% by mass solution at 20°C; HPMC-2: viscosity of 4,500 mPa s in a 2% by mass solution at 20°C) and an alginate ester (viscosity of 100-150 mPa s in a 1% aqueous solution at 20°C) using the same method and conditions as in the first example described above, and the noodle-making suitability and noodle string connection strength were evaluated using the same method and conditions as in the first example described above. The results are shown in Table 5 below.

[0064] [Table 5]

[0065] As shown in Table 5 above, samples No. 40 to 49, which contained HPMC and alginate ester, were excellent in suitability for noodle making and had good noodle string connections. Also, although not shown in the table, the combined use of HPMC and alginate ester produced noodles with a chewy texture, confirming that alginate ester has the effect of improving texture. Furthermore, sample No. 49, which contained kansui and calcium carbonate (CaCO3) in addition to alginate ester, had an excellent texture and was easy to swallow.

[0066] From the above results, it was confirmed that according to the present invention, soy-containing dried noodles that are excellent in suitability for noodle making and have well-connected noodle strings can be produced using a raw material flour that contains 30% by mass or more of soy flour.

[0067] The present invention can also have the following configuration. [1] With respect to the total mass of raw powder, Soy flour is 30% by mass or more but less than 84% by mass, 5 to 15% by mass of gluten, Hydroxypropyl methylcellulose is 0.2% by mass or more and less than 0.6% by mass, Soy-containing dried noodles containing: [2] Contains soy flour, gluten, and hydroxypropyl methylcellulose; The soy flour content is 30% by mass or more and less than 84% by mass of the total mass of the raw material flour, The gluten content is 10 to 29 parts by mass per 100 parts by mass of the soy flour, The soybean-containing dried noodles have a hydroxypropyl methylcellulose content of 0.39 parts by mass or more and less than 1.2 parts by mass per 100 parts by mass of the soybean flour. [3] The soybean-containing dried noodles according to [1] or [2] further contain an alginic acid ester. [4] Contains soy flour, gluten, hydroxypropyl methylcellulose, and alginic acid ester; The soy flour content is 30% by mass or more and less than 84% by mass of the total mass of the raw material flour, The gluten content is 5 to 15% by mass of the total mass of the raw material flour, The hydroxypropyl methylcellulose content is 0.2% by mass or more of the total mass of the raw material flour, Soybean-containing dried noodles, wherein the total content of the alginate ester and the hydroxypropyl cellulose is 0.3 to 4 mass% of the total mass of the raw material flour. [5] Contains soy flour, gluten, hydroxypropyl methylcellulose, and alginic acid ester; The soy flour content is 30% by mass or more and less than 84% by mass of the total mass of the raw material flour, The gluten content is 10 to 29 parts by mass per 100 parts by mass of the soy flour, The hydroxypropyl methylcellulose content is 0.39 parts by mass or more per 100 parts by mass of the soy flour, The soybean-containing dried noodles have a total content of the alginate ester and the hydroxypropyl cellulose of 0.59 to 7.5 parts by mass or more per 100 parts by mass of the soybean flour. [6] The soybean-containing dried noodles according to any one of [1] to [5], wherein the hydroxypropyl methylcellulose has a viscosity of 75,000 to 140,000 mPa·s in a 2% by mass solution at 20° C. [7] The soybean-containing dried noodles according to any one of [1] to [6], further comprising wheat flour, wherein a part of the gluten is derived from the wheat flour. [8] The soybean-containing dried noodles according to any one of [1] to [7], further comprising calcium carbonate. [9] The soybean-containing dried noodles according to any one of [1] to [8], wherein the noodle thickness is 1.5 mm or less.

[10] A noodle set comprising the soybean-containing dried noodles according to any one of [1] to [9] and a seasoning liquid.

[11] A step of preparing dough using a raw material flour containing 30% by mass or more and less than 84% by mass of soy flour, gluten, and hydroxypropyl methylcellulose; a noodle-making step of shaping the dough to obtain noodles; A drying step of drying the noodles; having The method for producing soybean-containing dried noodles, wherein the raw material flour contains 5 to 15 mass% of the gluten and 0.2 mass% or more and less than 0.6 mass% of the hydroxypropyl methylcellulose, or contains 10 to 29 mass parts of the gluten and 0.39 mass parts or more and less than 1.2 mass parts of the hydroxypropyl methylcellulose per 100 mass parts of the soybean flour.

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

[11] , wherein the raw material flour further contains an alginate ester.

[13] A dough preparation step of preparing dough using a raw material flour containing 30% by mass or more and less than 84% by mass of soy flour, gluten, hydroxypropyl methylcellulose, and an alginic acid ester; a noodle-making step of shaping the dough to obtain noodles; A drying step of drying the noodles; having The method for producing soybean-containing dried noodles, wherein the raw material flour contains 5 to 15 mass% of the gluten, 0.2 mass% or more of the hydroxypropyl methylcellulose, and a total amount of the alginate ester and the hydroxypropyl methylcellulose of 0.3 to 4 mass%, or the raw material flour contains 10 to 29 parts by mass of the gluten, 0.39 part by mass or more of the hydroxypropyl methylcellulose, and a total amount of the alginate ester and the hydroxypropyl methylcellulose of 0.59 to 7.5 parts by mass per 100 parts by mass of the soybean flour.

[14] The method for producing soybean-containing dried noodles according to any one of

[11] to

[13] , wherein the hydroxypropyl methylcellulose has a viscosity of 75,000 to 140,000 mPa·s in a 2% by mass solution at 20° C.

[15] The method for producing soybean-containing dried noodles according to any one of

[11] to

[14] , wherein in the noodle-making step, the dough is rolled to form a noodle band, and noodle strings are cut out from the noodle band.

Claims

1. With respect to the total mass of raw powder, Soy flour is 30% by mass or more and less than 84% by mass, 5 to 15% by mass of gluten; 0.2% by mass or more and less than 0.6% by mass of hydroxypropyl methylcellulose having a viscosity of 75,000 to 140,000 mPa s in a 2% by mass solution at a temperature of 20° C.; Contains The soybean-containing dried noodles are substantially free of water-soluble dietary fiber other than the hydroxypropyl methylcellulose.

2. The present invention relates to a food composition comprising soybean flour, gluten, and hydroxypropyl methylcellulose having a viscosity of 75,000 to 140,000 mPa·s in a 2% by mass solution at a temperature of 20°C, and substantially no water-soluble dietary fiber other than the hydroxypropyl methylcellulose; The soybean flour content is 30% by mass or more and less than 84% by mass of the total mass of the raw material flour, The gluten content is 10 to 29 parts by mass per 100 parts by mass of the soy flour, The soybean-containing dried noodles have a hydroxypropyl methylcellulose content of 0.39 parts by mass or more and less than 1.2 parts by mass per 100 parts by mass of the soybean flour.

3. The soybean-containing dried noodles according to claim 1 or 2, further comprising an alginic acid ester.

4. Contains soy flour, gluten, hydroxypropyl methylcellulose, and alginic acid ester; The soybean flour content is 30% by mass or more and less than 84% by mass of the total mass of the raw material flour, the gluten content is 5 to 15% by mass of the total mass of the raw material flour, The content of the hydroxypropyl methylcellulose is 0.2% by mass or more of the total mass of the raw material flour, Soybean-containing dried noodles, wherein the total content of the alginate ester and the hydroxypropyl cellulose is 0.3 to 4% by mass of the total mass of the raw material flour.

5. Contains soy flour, gluten, hydroxypropyl methylcellulose, and alginic acid ester; The soybean flour content is 30% by mass or more and less than 84% by mass of the total mass of the raw material flour, The gluten content is 10 to 29 parts by mass per 100 parts by mass of the soy flour, The hydroxypropyl methylcellulose content is 0.39 parts by mass or more per 100 parts by mass of the soy flour, The soybean-containing dried noodles have a total content of the alginate ester and the hydroxypropyl cellulose of 0.59 to 7.5 parts by mass or more per 100 parts by mass of the soybean flour.

6. The soybean-containing dried noodles according to claim 4 or 5, wherein the hydroxypropyl methylcellulose has a viscosity of 75,000 to 140,000 mPa·s in a 2% by mass solution at 20°C.

7. 6. The soybean-containing dried noodles according to claim 1, further comprising wheat flour, and a part of the gluten is derived from the wheat flour.

8. The soybean-containing dried noodles according to any one of claims 1 to 5, further comprising calcium carbonate.

9. 6. The soybean-containing dried noodles according to claim 1, 2, 4 or 5, having a noodle thickness of 1.5 mm or less.

10. A noodle set comprising the soybean-containing dried noodles according to any one of claims 1, 2, 4 and 5, and a liquid seasoning.

11. preparing dough using a raw material flour containing 30% by mass or more and less than 84% by mass of soy flour, gluten, and hydroxypropyl methylcellulose having a viscosity of 75,000 to 140,000 mPa·s in a 2% by mass solution at a temperature of 20°C, and containing substantially no water-soluble dietary fiber other than said hydroxypropyl methylcellulose; a noodle-making step of shaping the dough to obtain noodles; A drying step of drying the noodles; having The raw material flour contains 5 to 15% by mass of the gluten and 0.2% by mass or more and less than 0.6% by mass of the hydroxypropyl methylcellulose, or contains 10 to 29 parts by mass of the gluten and 0.39 parts by mass or more and less than 1.2 parts by mass of the hydroxypropyl methylcellulose per 100 parts by mass of the soy flour.

12. The method for producing soybean-containing dried noodles according to claim 11, wherein the raw material flour further contains an alginate ester.

13. A dough preparation step of preparing dough using a raw material flour containing 30% by mass or more and less than 84% by mass of soy flour, gluten, hydroxypropyl methylcellulose, and an alginic acid ester; a noodle-making step of shaping the dough to obtain noodles; A drying step of drying the noodles; having The raw material flour contains 5 to 15 mass% of the gluten, 0.2 mass% or more of the hydroxypropyl methylcellulose, and a total amount of the alginate ester and the hydroxypropyl methylcellulose of 0.3 to 4 mass%; or the raw material flour contains 10 to 29 parts by mass of the gluten, 0.39 part by mass or more of the hydroxypropyl methylcellulose, and a total amount of the alginate ester and the hydroxypropyl methylcellulose of 0.59 to 7.5 parts by mass per 100 parts by mass of the soy flour.

14. The method for producing soybean-containing dried noodles according to claim 13, wherein the hydroxypropyl methylcellulose has a viscosity of 75,000 to 140,000 mPa·s in a 2% by mass solution at a temperature of 20°C.

15. The method for producing soybean-containing dried noodles according to any one of claims 11 to 14, wherein in the noodle-making step, the dough is rolled to form a noodle band, and noodle strings are cut out from the noodle band.

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