Soybean noodles and their manufacturing method

Abstract

To provide a technique capable of suppressing the smell and astringent taste of soy in soy noodle that contains lots of soy-derived protein.SOLUTION: Soy noodle contains raw material containing soy-derived protein and tapioca starch, and the content of the raw material containing soy-derived protein is 40 mass% or more based on the total amount of the raw material containing soy-derived protein and the tapioca starch.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to soybean noodles and a method for producing the same. [Background technology]

[0002] Soy noodles are a low-carb source of protein and are in demand, especially among health-conscious consumers. For example, Patent Document 1 (Patent No. 6562367) describes an invention relating to a mixed flour for making noodles, which was made for the purpose of providing a processed food that can be safely eaten by people with wheat allergies and those at risk of having them, without using wheat flour, etc. The mixed flour for making noodles described in Patent Document 1 is characterized in that the blending ratio (mass ratio) of sweet potato flour to non-glutinous rice flour is 1:0.84 to 1.06, and the blending amount (mass ratio) of dehulled raw soybean flour in the mixed flour is 17 to 28%. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 6562367 Summary of the Invention [Problem to be solved by the invention]

[0004] The present inventors intend to provide soy noodles with an increased amount of soy-derived protein in order to meet the demands of health-conscious consumers. However, it has been found that increasing the amount of soy-derived protein makes the soy odor and harshness more noticeable. Therefore, an object of the present invention is to provide a technique capable of suppressing the soybean smell and harshness in soybean noodles that contain a large amount of soybean-derived protein. [Means for solving the problem]

[0005] As a result of investigation, the present inventors have found that the above problems can be solved by adopting a specific composition. That is, the present invention includes the following features. [1] Soybean noodles comprising a soybean-derived protein-containing material and tapioca starch, wherein 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 the starch raw material. [2] The soybean noodles described in [1], wherein the tapioca starch content is 0.2 parts by mass or more per 1 part by mass of the soybean-derived protein-containing material. [3] The soybean noodles described in [1] or [2], further comprising an acidulant. [4] The soybean noodles according to any one of [1] to [3], further comprising salt. [5] The soybean noodles according to any one of [1] to [4], which are substantially free of wheat. [6] Soybean noodles according to any one of [1] to [5], having a moisture content of 15 mass% or more. [7] A food product comprising the soybean noodles described in any one of [1] to [6]. [8] A method for producing soybean noodles, comprising the steps of mixing a soybean-derived protein-containing material with tapioca starch to obtain a mixture, rolling the mixture to obtain dough, and cutting the dough into linear shapes to obtain noodles. [9] A process for obtaining a mixture containing the soybean-derived protein-containing material, a process for rolling the mixture to obtain dough, and a process for cutting the dough into linear shapes to obtain noodles. wherein the amount of the soy-derived protein-containing material in the mixture is 40 parts by mass or more per 100 parts by mass of the total amount of the soy-derived protein-containing material and the starch raw material. Effect of the Invention

[0006] According to the present invention, a technique is provided that can suppress the soybean smell and harshness in soybean noodles containing a large amount of soybean-derived protein. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] Hereinafter, an embodiment of the present invention will be described in detail. The soy noodles according to this embodiment contain a soybean-derived protein-containing material and tapioca starch. Tapioca starch has the effect of masking the soybean odor and harshness (hereinafter, sometimes referred to as unpleasant flavor, etc.) of the soybean-derived protein-containing material. According to this embodiment, by using tapioca starch, the unpleasant flavor derived from soybeans can be masked and the flavor can be improved.

[0008] The amount of soybean-derived protein-containing material is 40 parts by mass or more per 100 parts by mass of the total amount of soybean-derived protein-containing material and starchy raw material. Note that "starchy raw material" refers to a food raw material containing starch as the main component (50% by mass or more). Soybean noodles containing such an amount of soybean-derived protein-containing material can be said to be soybean noodles containing a relatively large amount of soybean-derived protein-containing material, and inherently tend to have an unpleasant soybean-derived flavor. However, according to the present embodiment, it is possible to provide soybean noodles containing a large amount of soybean-derived protein-containing material while suppressing the unpleasant soybean-derived flavor by using tapioca starch.

[0009] The amount of the soybean-derived protein-containing material is preferably 45 parts by mass or more, more preferably 48 parts by mass or more, per 100 parts by mass of the combined amount of the soybean-derived protein-containing material and the starch raw material, and is, for example, 80% by mass or less, preferably 70% by mass or less, more preferably 60% by mass or less.

[0010] Furthermore, when the entire soy noodles are taken as 100 parts by mass, the amount of the soy-derived protein-containing material is, for example, 30 parts by mass or more, preferably 35 parts by mass or more, and more preferably 40 parts by mass or more, and for example, 70 parts by mass or less, preferably 60 parts by mass or less, and more preferably 50 parts by mass or less.

[0011] The soybean-derived protein-containing material is not particularly limited as long as it contains a protein derived from soybeans. For example, soybean flour and soybean protein (protein separated and extracted from soybeans) can be used as the soybean-derived protein-containing material.

[0012] As described above, tapioca starch is used to mask the unpleasant flavor derived from soybeans. The tapioca starch is not particularly limited, and may be pregelatinized starch or non-pregelatinized starch. However, preferably, the tapioca starch is non-pregelatinized starch. The tapioca starch may be unmodified starch (including bleached starch), i.e., raw starch, or may be modified starch, such as etherified starch, carboxyalkyl starch, hydroxyalkyl starch, cationic starch, esterified starch, acetate starch, phosphate starch, octenyl succinate starch, hydroxypropyl starch, and crosslinked starches and graft copolymers thereof, such as phosphate crosslinked starch and hydroxypropylated phosphate crosslinked starch.

[0013] The amount of tapioca starch is, for example, 0.2 parts by mass or more, preferably 0.4 parts by mass or more, more preferably 0.7 parts by mass or more, per part by mass of the soybean-derived protein-containing material. The amount of tapioca starch is, for example, 2.0 parts by mass or less, preferably 1.5 parts by mass or less, more preferably 1.3 parts by mass or less, per part by mass of the soybean-derived protein-containing material.

[0014] The water content of the soybean noodles according to this embodiment is not particularly limited, but is, for example, 15 to 35% by mass, and preferably 20 to 30% by mass.

[0015] In addition to the above ingredients, the soybean noodles may contain other food ingredients as necessary.

[0016] For example, soybean noodles may contain an acidulant. Adding an acidulant makes it easier to mask the unpleasant flavor derived from soybeans. Examples of the acidulant include one or more selected from the group consisting of citric acid, malic acid, tartaric acid, acetic acid, and lactic acid, and salts thereof. Preferably, acetic acid is used as the acidulant. The sour seasoning may be added to the soy noodles by adding the sour seasoning alone, or by adding a food ingredient that contains the sour seasoning. For example, acetic acid can be added by using vinegar. The amount of acidulant (for example, the amount of acetic acid contained in vinegar) is, for example, at least 0.01 part by mass, preferably 0.01 to 1 part by mass, and more preferably 0.03 to 0.2 parts by mass, per 100 parts by mass of soy noodles. By keeping the amount of acidulant below the upper limit, it is possible to obtain a masking effect while preventing a loss of flavor due to the flavor of the acidulant itself being too prominent.

[0017] The soybean noodles may also contain salt, which makes it easier to mask the unpleasant flavor derived from soybeans. The amount of salt is, for example, 0.1 part by mass or more, preferably 0.1 to 10 parts by mass, and more preferably 0.3 to 5 parts by mass, per 100 parts by mass of soybean noodles.

[0018] The soybean noodles of this embodiment may contain starch ingredients other than tapioca starch, such as starches such as wheat starch, corn starch, rice starch, potato starch, sweet potato starch, kudzu starch, and chemically modified starch, as well as grain flours such as wheat flour, corn flour, rice flour, rye flour, buckwheat flour, millet flour, proso flour, pigeon flour, and barnyard millet flour.

[0019] However, to make it more acceptable to health conscious consumers, it is preferred that the soy noodles are substantially free of wheat. Incidentally, "substantially free of wheat" means that the wheat content is 1 part by mass or less per 100 parts by mass of ingredients excluding water.

[0020] Next, a method for producing soybean noodles will be described. In this embodiment, the method for producing soybean noodles is also devised.

[0021] A method using an extruder is known as a common method for producing noodles. That is, linear noodles can be obtained by extruding a raw material mixture. However, according to the findings of the present inventors, simply increasing the proportion of soybean-derived protein material tends to make extrusion difficult. As a result, it is difficult to obtain the desired noodles unless a physical property improver such as transglutaminase is added. Therefore, in this embodiment, a production method has been devised so that soybean noodles can be produced without adding such physical property improvers.

[0022] The method for producing soybean noodles according to this embodiment includes the steps of preparing a mixture containing a soybean-derived protein-containing material to obtain a mixture (step S1), rolling the mixture to obtain a dough (step S2), and cutting the dough into linear shapes to obtain soybean noodles (step S3). Each step will be described below with an example.

[0023] Step S1: Mixing First, soybean-derived protein-containing material such as soybean flour is mixed with other powdered materials such as tapioca starch. In addition, additives such as acidulants and salt are added to water as necessary, and this is added to the powdered materials and kneaded to obtain a mixture.

[0024] Step S2: Rolling Next, the mixture is rolled, for example, using a rolling mill to obtain a sheet-like product.

[0025] Step S3: Cutting out The sheet is then cut into linear strips to obtain soy noodles. The cut soy noodles are then hung on a pole, sealed in a pouch, and sterilized and cooled to obtain the soy noodles according to the present embodiment.

[0026] According to the above method, by using rolling, it is possible to obtain soybean noodles containing a high proportion of soybean-derived protein-containing material without adding a physical property improving agent such as transglutaminase.

[0027] The soybean noodles according to the present embodiment may be combined with other seasonings and provided as food products, such as pasta dishes, ramen, udon, somen, yakisoba, and tsukemen. EXAMPLES

[0028] In the following, examples will be described in more detail to explain the present invention, but the present invention should not be construed as being limited to the examples.

[0029] Table 1 shows the blending amounts (when kneaded) of Examples 1 to 3 and Comparative Examples 1 and 2. The blending amount of each component in Table 1 is expressed in parts by mass.

[0030] Example 1 1600 parts by mass of soy flour and 1400 parts by mass of tapioca starch were mixed. 785 parts by mass of water was added thereto and kneaded to obtain a mixture. The obtained mixture was rolled using a multi-roll rolling machine to obtain a sheet-like material. The obtained sheet-like material was cut into lines using a cutting blade for linguine. The cut lines were hung on a rod. After hanging on a rod, 100 g of the lines were packed in a pouch together with an oxygen scavenger. After sealing, the lines were sterilized at 75°C for 60 minutes using a steam convection oven. The resultant was then cooled to obtain the soy noodles of Example 1.

[0031] (Comparative Examples 1 and 2) Instead of tapioca starch, potato starch (Comparative Example 1) and corn starch (Comparative Example 2) were used. Other than that, the soybean noodles according to Comparative Examples 1 and 2 were obtained in the same manner as in Example 1.

[0032] Example 2 A saline solution was prepared by adding 55 parts by mass of salt to 785 parts by mass of water. The prepared saline solution was added to a mixture of soy flour and tapioca starch. The other points were the same as in Example 1, and soy noodles according to Example 2 were obtained.

[0033] Example 3 An aqueous solution was prepared by adding 55 parts by mass of salt and 43 parts by mass of vinegar (acetic acid concentration 10% by mass) to 785 parts by mass of water. The prepared aqueous solution was added to a mixture of soy flour and tapioca starch. The other points were the same as in Example 1, and soy noodles according to Example 3 were obtained.

[0034] The final moisture content of the soybean noodles in Examples 1 to 3 and Comparative Examples 1 and 2 was about 25 mass %.

[0035] (evaluation) The flavor of the soybean noodles obtained according to each of the Examples and Comparative Examples was evaluated by a sensory test conducted by five panelists. The evaluation was conducted on the following three-point scale, and the average of the scores given by the five panelists was recorded as the result. [Flavor evaluation criteria] 1: The smell and bitterness of soybeans is stronger than in Example 1 2: The smell and bitterness of soybeans are suppressed (Example 1) 3: The smell and bitterness of soybeans are suppressed more than in Example 1.

[0036] The results, together with comments from the panelists, are shown in Table 1. As shown in Table 1, in Examples 1, 2, and 3 in which tapioca starch was added, the odor and harshness of soybeans were hardly felt, and the flavor was good. In other words, it was confirmed that tapioca starch has the effect of masking the odor and harshness of soybeans. On the other hand, in Comparative Examples 1 and 2 in which potato starch and corn starch were used, the flavor was not improved. Moreover, Example 2, in which salt was further added, had an even improved flavor compared to Example 1, in which salt was omitted. Moreover, Example 3, in which acetic acid was further added, had an even more improved flavor than Example 2, which lacked acetic acid.

[0037] [Table 1]

Claims

1. Soy flour, Tapioca starch and Including, The amount of the soybean flour is 40 parts by mass or more and 60% by mass or less relative to 100 parts by mass of the total amount of the soybean flour and the starch raw material; The content of the tapioca starch is 0.7 parts by mass or more per 1 part by mass of the soybean flour, Soybean noodles that are substantially free of wheat and contain neither transglutaminase nor alginic acids.

2. The soybean noodles of claim 1 further comprising an acidulant.

3. The soybean noodles according to claim 1 or 2, further comprising salt.

4. The soybean noodles according to any one of claims 1 to 3, having a moisture content of 15% by mass or more.

5. A food product comprising the soybean noodles according to any one of claims 1 to 4.

6. A method for producing a food product comprising the steps of: mixing soy flour and tapioca starch to obtain a mixture; rolling the mixture to obtain a dough; cutting the dough into strips to obtain noodles; Equipped with The amount of the soybean flour is 40 parts by mass or more and 60% by mass or less relative to 100 parts by mass of the total amount of the soybean flour and the starch raw material; The method for producing soy noodles, wherein the tapioca starch content is 0.7 parts by mass or more per part by mass of the soy flour, and the method for producing soy noodles is substantially free of wheat.

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