Noodles containing wheat-derived cereal flour and soy flour, and their manufacturing method

Abstract

An object of the present disclosure is to provide a technology for producing noodles that contain wheat-derived grain flour and soy flour, in which the wheat-derived grain flour is 50 to 90 parts by mass per 100 parts by mass of the total amount of the wheat-derived grain flour and soy flour, and that have a suitable hardness and stickiness when eaten and a good texture. [Solution] Noodles containing wheat-derived grain flour and soybean flour, wherein per 100 parts by mass of the total amount of the wheat-derived grain flour and soybean flour, the wheat-derived grain flour is 50 to 90 parts by mass and the soybean flour is 10 to 50 parts by mass, the potassium content is 1.65 to 2.55% by mass, calculated as a dry mass, and the phosphorus content is 0.37 to 0.68% by mass, calculated as a dry mass.

Description

[Technical field]

[0001] The present disclosure relates to noodles that contain wheat-derived grain flour and soy flour, with the wheat-derived grain flour being 50 to 90 parts by mass and the soy flour being 10 to 50 parts by mass per 100 parts by mass of the total amount of the wheat-derived grain flour and soy flour, the noodles having a suitable hardness and stickiness when eaten and a good texture.The present disclosure also relates to a method for producing the noodles. [Background technology]

[0002] Noodles are a national food in Japan and have become a staple food. Instant noodles in particular can be stored for a long time and are easy to prepare, so they are popular not only in Japan but also around the world, with the annual global demand reaching 121.2 billion servings in 2022.

[0003] On the other hand, soybeans are a food material rich in protein and dietary fiber, and are used in various foods. However, in noodles made mainly from wheat-derived cereal flour, the formation of a gluten network results in a moderate hardness and a good sticky texture. However, soybean flour has the effect of inhibiting the gluten network, and when the amount of soybean flour added to noodles made mainly from wheat-derived cereal flour is increased, the moderate hardness of the noodles is lost, and the stickiness is also reduced, resulting in a problem that the original texture of the noodles is lost. As a means for solving such problems, Patent Document 1 reports that by using soybean flour with a specific adhesive property, it is possible to provide noodles with excellent texture and flavor even when the noodles contain 7 to 50% by mass of soybean flour relative to the total mass of the raw material cereal flour. However, the technology of Patent Document 1 has the disadvantage that only a specific soybean flour can be used. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2022-155950 A Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present disclosure is to provide a technology for providing noodles that contain wheat-derived grain flour and soy flour, in which the wheat-derived grain flour is 50 to 90 parts by mass and the soy flour is 10 to 50 parts by mass per 100 parts by mass of the total amount of the wheat-derived grain flour and soy flour, have a moderate hardness and stickiness when eaten and a good texture. [Means for solving the problem]

[0006] The present inventors conducted extensive research to solve the above problems, and found that in noodles containing wheat-derived grain flour and soy flour, in which the wheat-derived grain flour is 50 to 90 parts by mass and the soy flour is 10 to 50 parts by mass per 100 parts by mass of the total amount of the wheat-derived grain flour and soy flour, by satisfying a potassium content of 1.65 to 2.55% by mass, calculated as a dry mass, and a phosphorus content of 0.37 to 0.68% by mass, calculated as a dry mass, the noodles have a moderate hardness and stickiness when eaten, and a good texture can be achieved. The inventors also found that the bitterness caused by potassium and phosphorus is suppressed, and that kansui scorching (browning phenomenon caused by heating) during production can be suppressed. The present disclosure was completed through further research based on these findings.

[0007] That is, the present disclosure provides the inventions of the following aspects. Item 1. Contains wheat-derived cereal flour and soy flour, The wheat-derived grain flour is 50 to 90 parts by mass and the soy flour is 10 to 50 parts by mass per 100 parts by mass of the total amount of wheat-derived grain flour and soy flour, The potassium content is 1.65 to 2.55 mass% in terms of dry mass, and Noodles having a phosphorus content of 0.37 to 0.68 mass% calculated on a dry mass basis. Item 2. The noodles according to Item 1, wherein the wheat-derived cereal flour contains at least whole wheat flour. Item 3. The noodles according to Item 1 or 2, wherein the wheat-derived cereal flour comprises (i) whole wheat flour and (ii) at least one selected from the group consisting of wheat flour, wheat bran, and wheat germ powder. Item 4. The noodles according to any one of Items 1 to 3, wherein the wheat-derived grain flour content is 5 to 60 mass% calculated on a dry mass basis. Item 5. The noodles according to any one of Items 1 to 4, wherein the soybean flour content is 1 to 40 mass % calculated as the dry mass. Item 6. The noodles according to any one of Items 1 to 5, wherein the wheat gluten content is 5 to 45% by mass in terms of dry mass. Item 7. The noodles according to any one of Items 1 to 6, having a protein content of 10 to 50% by mass calculated on a dry mass basis. Item 8. The noodles according to any one of Items 1 to 7, which are instant noodles or fresh noodles. Item 9. The noodles according to any one of Items 1 to 8, which are non-fried instant noodles. Item 10. A process for producing a noodle dough containing wheat-derived grain flour and soy flour, wherein the wheat-derived grain flour is 50 to 90 parts by mass and the soy flour is 10 to 50 parts by mass per 100 parts by mass of the total amount of the wheat-derived grain flour and the soy flour, the potassium content is 1.65 to 2.55% by mass on a dry mass basis, and the phosphorus content is 0.37 to 0.68% by mass on a dry mass basis; cutting noodle strings from the noodle dough; A method for producing noodles, comprising: Effect of the Invention

[0008] According to the present disclosure, noodles containing wheat-derived grain flour and soy flour, in which the wheat-derived grain flour is 50 to 90 parts by mass and the soy flour is 10 to 50 parts by mass per 100 parts by mass of the total amount of the wheat-derived grain flour and soy flour, can be provided with a good texture with appropriate hardness and stickiness. Furthermore, the noodles of the present disclosure can reduce the bitterness caused by potassium and phosphorus, and can also suppress kansui burn.

[0009] The noodles disclosed herein use soy flour rich in protein and dietary fiber, and can also be mixed with protein ingredients, making them highly nutritious noodles, which can contribute to the achievement of the goal of "ensuring healthy lives and promoting well-being for all at all ages" in SDG 3, "good health and well-being for all." In addition, in one embodiment of the disclosure, wheat bran and other materials that would otherwise be discarded can be used as wheat-derived grain flour, which can also contribute to the achievement of the goal of "ensuring sustainable consumption and production patterns" in SDG 12, "responsible consumption and production." DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] 1.Definition It should be understood that the terms used in this disclosure are used in the sense commonly used in the art unless otherwise specified. Therefore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which this disclosure pertains.

[0011] In this disclosure, with regard to the content of ingredients, elements, etc., the content (% by mass) calculated on a "dry mass basis" refers to the ratio (% by mass) of the dry mass of the ingredients, elements, etc. to the dry mass of the noodles (100% by mass).

[0012] In this disclosure, "noodles" is used to encompass all types of noodles, including fresh noodles, fresh-type noodles, and instant noodles.

[0013] In this disclosure, "fresh noodles" refers to fresh noodle strands cut from noodle dough that have not been subjected to a heating or drying process. In this disclosure, fresh noodles also include frozen noodles that are provided in a frozen state (frozen fresh noodles).

[0014] In this disclosure, "fresh noodles" refers to noodles that are made by heat-treating fresh noodle strands cut from noodle dough, but have not been dried. Fresh noodles are usually heat-treated (steamed, etc.), then treated with an organic acid or the like, and then heat-sterilized. In this disclosure, fresh noodles also include frozen noodles that are provided in a frozen state (frozen fresh noodles).

[0015] In this disclosure, "instant noodles" refers to noodles that are made by subjecting raw noodle strands cut from noodle dough to a heat treatment (steaming, etc.) and then drying. Instant noodles are broadly divided into fried noodles that are dried by frying and drying, and non-fried noodles that are dried by a method other than frying. Instant noodles are noodles that can be eaten by reconstituting them in hot water, and generally include bagged instant noodles that are provided in a bag, and cupped instant noodles that are provided in a cup that serves as a food container.

[0016] 2. Noodles The noodles of the present disclosure contain wheat-derived grain flour and soy flour, and are characterized in that the wheat-derived grain flour is 50 to 90 parts by mass and the soy flour is 10 to 50 parts by mass per 100 parts by mass of the total amount of the wheat-derived grain flour and soy flour, the potassium content is 1.65 to 2.55% by mass in dry mass conversion, and the phosphorus content is 0.37 to 0.68% by mass in dry mass conversion. The noodles of the present disclosure will be described in detail below.

[0017] [Wheat-derived cereal flour and soy flour] The noodles of the present disclosure contain wheat-derived grain flour. Examples of wheat-derived grain flour include wheat flour (milled after removing the epidermis and germ of wheat grains), whole wheat flour (milled wheat grains as is), wheat bran (milled epidermis of small grain wheat), wheat germ powder (powdered wheat grain germ), and the like. These wheat-derived grain flours may be used alone or in combination of two or more. It is preferable that the wheat-derived grain flour contains at least whole wheat flour. From the viewpoint of increasing the nutritional value of the noodles of the present disclosure, a suitable example of wheat-derived grain flour is a combination of (i) whole wheat flour and (ii) at least one selected from the group consisting of wheat flour, wheat bran, and wheat germ powder.

[0018] For example, when a combination of whole wheat flour and wheat flour is used as the wheat-derived grain flour, the ratio between them is not particularly limited, but can be 20 to 99 parts by mass of whole wheat flour and 1 to 80 parts by mass of wheat flour per 100 parts by mass of the total amount of whole wheat flour and wheat flour, preferably 40 to 95 parts by mass of whole wheat flour and 5 to 60 parts by mass of wheat flour, and more preferably 50 to 85 parts by mass of whole wheat flour and 15 to 50 parts by mass of wheat flour.

[0019] For example, when a combination of whole wheat flour and wheat bran is used as the wheat-derived grain flour, the ratio thereof is not particularly limited, but may be 50 to 99 parts by mass of whole wheat flour and 1 to 50 parts by mass of wheat bran per 100 parts by mass of the total amount of whole wheat flour and wheat bran, preferably 60 to 97 parts by mass of whole wheat flour and 3 to 40 parts by mass of wheat bran, more preferably 70 to 95 parts by mass of whole wheat flour and 5 to 30 parts by mass of wheat bran, and even more preferably 80 to 95 parts by mass of whole wheat flour and 5 to 20 parts by mass of wheat bran.

[0020] For example, when a combination of whole wheat flour, wheat flour, and wheat bran is used as the wheat-derived grain flour, the ratios thereof are not particularly limited, but may be 19 to 98 parts by mass of whole wheat flour, 1 to 80 parts by mass of wheat flour, and 1 to 70 parts by mass of wheat bran per 100 parts by mass of the total amount of wheat flour, whole wheat flour, and wheat bran, preferably 20 to 75 parts by mass of whole wheat flour, 15 to 50 parts by mass of wheat flour, and 5 to 30 parts by mass of wheat bran, and more preferably 50 to 75 parts by mass of whole wheat flour, 15 to 40 parts by mass of wheat flour, and 5 to 15 parts by mass of wheat bran.

[0021] The noodles of the present disclosure further contain soy flour as the grain flour. As the soy flour, either raw soy flour made by powdering raw soybeans or heat-treated inactivated soy flour may be used, with inactivated soy flour being preferred. The soy flour may be either full-fat soybeans or defatted soybeans.

[0022] In the noodles of the present disclosure, the ratio of wheat-derived grain flour to soy flour is 50 to 90 parts by mass of wheat-derived grain flour and 10 to 50 parts by mass of soy flour per 100 parts by mass of the total amount of wheat-derived grain flour and soy flour. In conventional technology, when wheat-derived grain flour and soy flour are used in this ratio, the high ratio of soy flour means that the noodles cannot have the appropriate hardness for noodles and tend to be sticky and have a poor texture. However, in the noodles of the present disclosure, the contents of potassium and phosphorus satisfy the ranges described below, so that even if wheat-derived grain flour and soy flour are contained in the ratio, it is possible to provide a suitable hardness and a good sticky texture. From the viewpoint of more suitably providing a good texture with appropriate hardness and stickiness, the amount of wheat-derived grain flour is preferably 55 to 80 parts by mass and 20 to 45 parts by mass of soy flour per 100 parts by mass of the total amount of wheat-derived grain flour and soy flour, and more preferably 60 to 70 parts by mass of wheat-derived grain flour and 30 to 40 parts by mass of soy flour.

[0023] In the noodles of the present disclosure, the content of wheat-derived grain flour may be in any range that satisfies the above-mentioned ratio of wheat-derived grain flour to soy flour, and the content of wheat-derived grain flour calculated as dry mass is preferably 5 to 60 mass%, preferably 15 to 55 mass%, more preferably 25 to 50 mass%, and even more preferably 35 to 45 mass%.

[0024] In the noodles of the present disclosure, the soy flour content may be within a range that satisfies the above-mentioned ratio of wheat-derived grain flour to soy flour, and the soy flour content, calculated on a dry mass basis, is preferably 1 to 40% by mass, more preferably 5 to 35% by mass, even more preferably 10 to 30% by mass, and particularly preferably 12 to 24% by mass.

[0025] [Potassium and phosphorus] In the noodles of the present disclosure, the potassium content is 1.65 to 2.55% by mass, calculated as a dry mass, and the phosphorus content is 0.37 to 0.68% by mass, calculated as a dry mass. By satisfying these potassium and phosphorus contents, it is possible to provide noodles containing wheat-derived grain flour and soy flour in the above ratio with a good texture that is moderately hard and sticky, while suppressing the occurrence of bitterness and kansui burn.

[0026] In the noodles of the present disclosure, the potassium content calculated on a dry mass basis may be 1.65 to 2.55 mass%, but from the viewpoint of more suitably providing a good texture with appropriate hardness and stickiness while suppressing the generation of bitterness, the potassium content is preferably 1.77 to 2.48 mass%, more preferably 1.90 to 2.40 mass%, even more preferably 2.10 to 2.35 mass%, and particularly preferably 2.20 to 2.35 mass%.

[0027] In the present disclosure, the potassium content is the total amount of potassium contained in the noodles. Some powdered raw materials, such as grain flour (grain flour derived from wheat, soy flour, etc.), also contain potassium, so in the noodles of the present disclosure, the potassium content can be made to fall within the above range by taking into account the amount of potassium contained in the powdered raw materials and adding an additive containing potassium. The amount of potassium contained in the powdered raw materials can be determined by measurement using atomic absorption spectrometry after the powdered raw materials are subjected to pretreatment by dry ashing and extraction with hydrochloric acid.

[0028] The potassium-containing additives added to adjust the potassium content are not particularly limited as long as they are acceptable for use in foods, and examples thereof include potassium salts. Specific examples of potassium salts include potassium chloride, potassium carbonate, and potassium salts of phosphoric acids (tetrapotassium pyrophosphate, potassium polyphosphate, potassium metaphosphate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, etc.). These potassium salts may be used alone or in combination of two or more. Among these potassium salts, at least one of potassium chloride, potassium carbonate, and dipotassium hydrogen phosphate is a suitable example.

[0029] In the noodles of the present disclosure, the phosphorus content, calculated as the dry mass, may be 0.37 to 0.68 mass%, but from the viewpoint of more suitably providing a good texture with appropriate hardness and stickiness while suppressing the generation of bitterness, the phosphorus content is preferably 0.40 to 0.65 mass%, more preferably 0.45 to 0.63 mass%, even more preferably 0.50 to 0.63 mass%, and particularly preferably 0.56 to 0.63 mass%.

[0030] In the present disclosure, the phosphorus content is the total amount of phosphorus contained in the noodles. Some powdered raw materials, such as grain flour (grain flour derived from wheat, soy flour, etc.), also contain phosphorus, so in the noodles of the present disclosure, the phosphorus content can be made to fall within the above range by taking into account the amount of phosphorus contained in the powdered raw materials, etc., and adding an additive containing phosphorus. The amount of phosphorus contained in the powdered raw materials, etc. can be determined by measurement using ICP atomic emission spectrometry after the powdered raw materials are subjected to pretreatment by dry ashing and extraction with hydrochloric acid.

[0031] Phosphorus-containing additives added to adjust the potassium content are not particularly limited as long as they are acceptable for use in food, and examples thereof include phosphoric acids and their salts. Specific examples of phosphoric acids include phosphoric acid, pyrophosphoric acid, metaphosphoric acid, polyphosphoric acid, and the like. Specific examples of salts of phosphoric acids include potassium salts of phosphoric acids such as tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, tetrapotassium pyrophosphate, potassium metaphosphate, and sodium polyphosphate; sodium salts of phosphoric acids such as disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, sodium metaphosphate, and potassium polyphosphate. As the phosphorus-containing additive, one of these phosphoric acids and their salts may be used alone, or two or more of them may be used in combination. Among these phosphoric acids and their salts, at least one of dipotassium hydrogen phosphate is a suitable example.

[0032] Among the potassium-containing additives and phosphorus-containing additives, the potassium salt of phosphorus can be used as a supply source of both potassium and phosphorus, and is therefore preferably used for adjusting the contents of potassium and phosphorus. When the potassium salt of phosphorus is contained as a supply source of phosphorus and potassium in the noodles of the present disclosure, the content of the potassium salt of phosphorus may be set so that the phosphorus and potassium contents are satisfied, and for example, the content of the potassium salt of phosphorus calculated as a dry mass is 1.0 to 2.7 mass%, preferably 1.5 to 2.5 mass%, more preferably 1.8 to 2.5 mass%, and even more preferably 1.8 to 2.2 mass%.

[0033] [Protein material] The noodles of the present disclosure may contain a protein ingredient as necessary to increase the protein content. In the present disclosure, a protein ingredient is a food ingredient containing protein as a main component. The type of protein ingredient is not particularly limited as long as it is edible, and examples include wheat gluten, soy protein (concentrated soy protein, isolated soy protein, etc.), egg protein, milk protein (skim milk powder, whey protein, etc.), and hydrolysates thereof. These protein ingredients may be used alone or in combination of two or more types.

[0034] A suitable example of the protein ingredient is wheat gluten. Wheat gluten is a substance in which glutenin and gliadin contained in wheat flour are connected in a network shape, and in the present disclosure, active gluten in a dry state can be used as wheat gluten. When wheat gluten is contained in the noodles of the present disclosure, the content of wheat gluten is, for example, 5 to 45% by mass, preferably 10 to 33% by mass, more preferably 15 to 25% by mass, and even more preferably 18 to 22% by mass. In the conventional technology, when wheat-derived grain flour and soy flour are contained in the above ratio and the wheat gluten content satisfies the above range, the noodles tend to be too hard and sticky, and the texture tends to be significantly deteriorated. However, in the noodles of the present disclosure, by satisfying the above-mentioned ranges for each of the potassium and phosphorus contents, it is possible to provide a good texture with moderate hardness and stickiness, even if wheat-derived grain flour and soy flour are contained in the above ratio and the wheat gluten content satisfies the above range.

[0035] Another suitable example of the protein ingredient is a combination of wheat gluten and soy protein. When a combination of wheat gluten and soy protein is used as the protein ingredient, the ratio is not particularly limited, but for example, the amount of soy protein per 100 parts by mass of wheat gluten is 1 to 50 parts by mass, preferably 3 to 30 parts by mass, more preferably 5 to 10 parts by mass.

[0036] When a protein ingredient is contained in the noodles of the present disclosure, the ratio of the protein ingredient per 100 parts by mass of the total amount of wheat-derived grain flour and soybean flour is, for example, 30 to 100 parts by mass, preferably 45 to 85 parts by mass, and more preferably 55 to 70 parts by mass.

[0037] Furthermore, when the noodles of the present disclosure contain a protein ingredient, the content of the protein ingredient in the noodles of the present disclosure is, for example, 1 to 60 mass%, preferably 5 to 50 mass%, more preferably 15 to 40 mass%, and even more preferably 25 to 35 mass%, of the total amount of the protein ingredient, calculated on a dry mass basis.

[0038] The protein content in the noodles of the present disclosure is not particularly limited, and can be, for example, 10 to 50% by mass, preferably 20 to 45% by mass, and more preferably 30 to 40% by mass, calculated as the dry mass. The protein content in the noodles refers to the total protein content contained in the noodles, and refers to the total content including not only the protein contained in the protein ingredient, but also the protein contained in other raw materials such as wheat-derived grain flour, soy flour, and protein ingredients.

[0039] [starch] The noodles of the present disclosure may contain starch, if desired. The type of starch used in the noodles of the present disclosure is not particularly limited, but examples include tapioca starch, wheat starch, potato starch, rice starch, corn starch, sago starch, mung bean starch, sweet potato starch, waxy potato starch, waxy tapioca starch, waxy corn starch, glutinous rice starch, and the like.

[0040] The starch used in the present disclosure may be unmodified starch, or may be modified starch that has been subjected to processing such as chemical processing, physical processing, enzymatic processing, etc. The type of modified starch is not particularly limited as long as it is acceptable for use in food, and examples thereof include hydroxypropyl starch, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphate cross-linked starch, sodium starch glycolate, etc.

[0041] These starches may be used alone or in combination of two or more. Among these starches, a preferred example is modified starch, and a more preferred example is hydroxypropyl starch.

[0042] When starch is contained in the noodles of the present disclosure, the ratio of starch per 100 parts by mass of the total amount of wheat-derived grain flour and soybean flour is, for example, 10 to 70 parts by mass, preferably 20 to 50 parts by mass, and more preferably 25 to 35 parts by mass.

[0043] Furthermore, when starch is contained in the noodles of the present disclosure, the starch content in the noodles of the present disclosure is, for example, the total amount of starch calculated as the dry mass, from 1 to 50 mass%, preferably from 5 to 40 mass%, more preferably from 8 to 30 mass%, and even more preferably from 10 to 20 mass%.

[0044] [Other raw materials, etc.] In addition to the ingredients and the like described above, the noodles of the present disclosure may contain other ingredients and additives for adjusting the nutritional balance, adjusting the flavor and quality, improving manufacturing suitability, and the like. Examples of such raw materials and additives include cereal flours such as soybean flour, corn flour, rice flour, barley flour, buckwheat flour, red bean flour, sesame flour, rye, and oat flour; inorganic chlorides such as potassium chloride and sodium chloride; water-soluble vitamins such as vitamin B1, vitamin B2, niacin, vitamin B6, vitamin B12, folic acid, pantothenic acid, biotin, vitamin C, and vitamin C palmitate; fat-soluble vitamins such as vitamin A, vitamin D, vitamin E, and vitamin K; minerals such as dolomite, calcium, magnesium, phosphorus, iron, zinc, copper, manganese, iodine, selenium, chromium, and molybdenum; thickening polysaccharides such as guar gum, gum arabic, pullulan, xanthan gum, sodium alginate, and gellan gum; seaweed powder, amino acids, yeast, noodle quality improvers, edible oils and fats, pH adjusters, emulsifiers, enzymes, colorants, and preservatives. These raw materials and additives may be used alone or in combination of two or more. The amounts of these raw materials and additives to be added may be appropriately determined depending on the types of raw materials and additives to be used.

[0045] [Type of noodles] The noodles of the present disclosure are preferably used as Chinese noodles. The noodles of the present disclosure may be raw noodles, raw type noodles, or instant noodles. A preferred embodiment of the noodles of the present disclosure is raw type noodles or instant noodles. A more preferred embodiment of the noodles of the present disclosure is instant noodles. When the noodles of the present disclosure are instant noodles, they may be fried or non-fried noodles, with a preferred example being non-fried noodles. When the noodles of the present disclosure are instant noodles, they may be provided in the form of either instant noodles in a bag or instant noodles in a cup.

[0046] [Manufacturing method] The noodles of the present disclosure can be produced according to a production method appropriate for the type of noodle.

[0047] For example, when the noodles of the present disclosure are fresh noodles, they can be manufactured through (1) a step of preparing a noodle dough containing wheat-derived grain flour and soy flour in a specified ratio, and containing specified amounts of potassium and phosphorus, and (2) a step of cutting out fresh noodle strands from the obtained noodle dough.

[0048] For example, when the noodles of the present disclosure are fresh noodles, they can be manufactured through the steps of: (1) preparing a noodle dough containing wheat-derived grain flour and soy flour in a specified ratio, and containing specified amounts of potassium and phosphorus; (2) cutting out raw noodle strands from the obtained noodle dough; (3) subjecting the raw noodle strands to a heat treatment (steaming, boiling, etc.); and 4) subjecting the heat-treated noodle strands to an acid treatment and / or retort sterilization treatment.

[0049] For example, when the noodles of the present disclosure are instant noodles, they can be manufactured through (1) the step of preparing a noodle dough containing wheat-derived grain flour and soy flour in a specified ratio and containing specified amounts of potassium and phosphorus, (2) the step of cutting raw noodle strands from the obtained noodle dough, (3) the step of subjecting the raw noodle strands to a heat treatment (steaming, boiling, etc.), and (4) the step of drying the noodle strands after the heat treatment. Before the step (3) or (4), the noodle strands can be cut into one serving. If frying-drying is used as the drying treatment in (4), fried noodles will be produced, and if a drying method other than frying-drying (hot air drying, vacuum freeze drying, etc.) is used, non-fried noodles will be produced. EXAMPLES

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

[0051] 1. Manufacturing of non-fried instant noodles (Chinese noodles) Noodle dough was prepared using the specified amounts of ingredients shown in Tables 1 and 2. In preparing the noodle dough, the ratio of water added per 100 g of the total of the specified amounts of ingredients shown in Tables 1 and 2 was set to 33 ml, and mixing was carried out for 11 minutes. The obtained noodle dough was composite-rolled to form a noodle band, which was then continuously rolled to a noodle thickness of 1.3 mm and cut with cutting blade No. 22 to obtain raw noodle strands. The obtained raw noodle strands were placed in a steam chamber and steamed by treating in saturated steam for 2 minutes and 15 seconds. The steamed noodle strands were then cut into 115 g pieces and dried in a hot air dryer at 115°C for 25 minutes, yielding 84 g of non-fried instant noodles.

[0052] 2. Evaluation method 2-1. Texture and taste The non-fried instant noodles were placed in a bowl-shaped polystyrene container, 400 ml of boiling water was poured in, the container was covered and left for 4 minutes. After 4 minutes, the noodles were eaten and evaluated for texture (hardness, stickiness) and taste (bitterness) according to the following criteria. The texture and taste were evaluated by 5 experienced evaluators, and the average score of each evaluator was calculated. <Criteria for determining texture (hardness)> 5 points: Too hard for Chinese noodles. 4 points: A little hard for Chinese noodles, but within the acceptable range. 3 points: Moderate hardness for Chinese noodles. 2 points: Slightly soft for Chinese noodles, but within the acceptable range. 1 point: Too soft for Chinese noodles. <Criteria for judging texture (stickiness)> 5 points: Sticky and not very crisp. 4 points: Slightly sticky and a little hard to chew, but within the acceptable range. 3 points: Chinese noodles have the right amount of stickiness and crispness. 2 points: The consistency is slightly weak and the texture is somewhat crumbly, but within the acceptable range. 1 point: The texture is weak and crumbles easily. <Criteria for judging taste (bitterness)> 5 points: There is a strong bitter taste and the product quality is compromised. 4 points: Bitter taste and product quality is compromised. 3 points: Astringent taste, but product quality is not compromised. 2 points: Slightly bitter, but product quality is not compromised. 1 point: No bitterness at all.

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

[0054] 3. Evaluation results The results are shown in Tables 1 and 2. In non-fried instant noodles containing 50 to 90 parts by mass of wheat-derived grain flour per 100 parts by mass of the total of wheat-derived grain flour (wheat whole grain flour, wheat flour, and wheat bran) and soy flour, when the potassium content was less than 1.65% by mass and the phosphorus content was less than 0.37% by mass, calculated on a dry mass basis, the noodles were too hard, sticky, and had a hard texture (Comparative Example 1). In addition, in non-fried instant noodles containing wheat-derived grain flour and soy flour in the above ratio, when the potassium content was more than 2.55% by mass and the phosphorus content was more than 0.68% by mass, calculated on a dry mass basis, the noodles were too soft in texture and had a bitter taste (Comparative Example 2).

[0055] In contrast, in non-fried instant noodles containing 50 to 90 parts by mass of wheat-derived grain flour per 100 parts by mass of the total of wheat-derived grain flour and soy flour, when the potassium content is 1.65 to 2.55% by mass and the phosphorus content is 0.37 to 0.68% by mass in terms of dry mass, the noodles have appropriate hardness and stickiness as Chinese noodles, and furthermore, the bitterness is suppressed (Examples 1 to 10). In particular, when the potassium content is 2.20 to 2.35% by mass and the phosphorus content is 0.56 to 0.63% by mass in terms of dry mass, the noodles have extremely good hardness and stickiness, and have a significantly excellent texture (Examples 3, 7, and 8). In addition, the non-fried instant noodles of Examples 1 to 10 were also able to suppress kansui burn.

[0056]

Table 1

[0057]

Table 2

Claims

1. Contains wheat-derived cereal flour and soy flour, The wheat-derived grain flour is 50 to 90 parts by mass and the soy flour is 10 to 50 parts by mass per 100 parts by mass of the total amount of the wheat-derived grain flour and the soy flour, The potassium content is 1.65 to 2.55 mass% in terms of dry mass, The phosphorus content is 0.37 to 0.68% by mass in terms of dry mass, and The wheat-derived grain flour is (i) whole wheat flour, (ii) wheat flour, (iii) a combination of whole wheat flour and wheat flour, (iv) a combination of whole wheat flour and wheat bran, wherein the amount of whole wheat flour is 70 to 95 parts by mass and the amount of wheat bran is 5 to 30 parts by mass per 100 parts by mass of the total amount of the whole wheat flour and wheat bran, or (v) a combination of whole wheat flour, wheat flour and wheat bran, wherein the amount of whole wheat flour is 20 to 75 parts by mass, wheat flour is 15 to 50 parts by mass, and the amount of wheat bran is 5 to 30 parts by mass per 100 parts by mass of the total amount of the wheat flour, whole wheat flour and wheat bran.

2. 2. The noodle according to claim 1, wherein the wheat-derived grain flour content is 5 to 60 mass% calculated on a dry mass basis.

3. The noodle according to claim 1 or 2, wherein the soybean flour content is 1 to 40 mass% in terms of dry mass.

4. 3. The noodle according to claim 1 or 2, wherein the wheat gluten content is 5 to 45% by mass in terms of dry mass.

5. 3. The noodle according to claim 1 or 2, having a protein content of 10 to 50% by mass in terms of dry mass.

6. 3. The noodle according to claim 1 or 2, which is an instant noodle or a fresh noodle.

7. 3. The noodle according to claim 1 or 2, which is a non-fried type instant noodle.

8. a step of producing a noodle dough containing wheat-derived grain flour and soybean flour, wherein the wheat-derived grain flour is 50 to 90 parts by mass and the soybean flour is 10 to 50 parts by mass per 100 parts by mass of the total amount of the wheat-derived grain flour and the soybean flour, the potassium content is 1.65 to 2.55% by mass, calculated as a dry mass, and the phosphorus content is 0.37 to 0.68% by mass, calculated as a dry mass; cutting out noodle strings from the noodle dough, The method for producing noodles, wherein the wheat-derived grain flour is (i) whole wheat flour, (ii) wheat flour, (iii) a combination of whole wheat flour and wheat flour, (iv) a combination of whole wheat flour and wheat bran, wherein the amount of whole wheat flour is 70 to 95 parts by mass and the amount of wheat bran is 5 to 30 parts by mass per 100 parts by mass of the total amount of the whole wheat flour and wheat bran, or (v) a combination of whole wheat flour, wheat flour and wheat bran, wherein the amount of whole wheat flour is 20 to 75 parts by mass, wheat flour is 15 to 50 parts by mass, and the amount of wheat bran is 5 to 30 parts by mass per 100 parts by mass of the total amount of the wheat flour, whole wheat flour and wheat bran.

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