Soybeans contain noodles and noodle sets

Abstract

To provide a soybean-containing noodle which has good noodle production performance and an excellent texture and flavor, and a noodle set.SOLUTION: A soybean-containing noodle is produced using raw material cereal flour containing such soybean flour in a range of 7 to 50 mass% that the stirring mixture of the soybean flour with water in a one-fold volume based on a mass rate has an adhesive property of 300 J / m3 or less as measured using a rheometer with a cone-shaped plunger of 1.8 mm in diameter. There is also provided a noodle set composed of a combination of the soybean-containing noodle and seasoning liquid.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to soy - containing noodles produced using raw material flour containing soybean flour and a noodle set using such soy - containing noodles.

Background Art

[0002] Soybeans are rich in dietary fiber and vegetable protein, and are one of the foods that have attracted attention in recent years from the perspective of maintaining health. Conventionally, noodles blended with soybean flour have been proposed (see, for example, Patent Documents 1 to 3). Patent Document 1 discloses noodles produced by blending 45 - 70% by mass of wheat flour, 25 - 50% by mass of barley flour, 1 - 5% by mass of soybean flour, 0.5 - 3% by mass of wheat germ, and 1 - 5% by mass of wheat active gluten.

[0003] Further, Patent Document 2 discloses noodles containing either one or both of full - fat soybean flour and non - steamed fermented soybean paste in a total amount of 0.1 - 5% by mass. Furthermore, Patent Document 3 discloses a method for producing cooked noodles in which 5% by mass or more of soybean flour is blended with wheat flour.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, conventional soybean-containing noodles have a problem that when the blending amount of soybeans is increased, the texture and flavor are significantly deteriorated. For this reason, as described in Patent Documents 1 and 2, the blending amount of soybean flour in conventional soybean-containing noodles was at most about 5% by mass of the total raw material grain flour. On the other hand, in the noodle manufacturing method described in Patent Document 3, soybean flour is blended in an amount of 5% by mass or more with respect to wheat flour, but this manufacturing method is not sufficient in improving the texture and flavor of the produced noodles, and there are also problems in terms of noodle-making properties.

[0006] In noodle production, it is well known that firm noodles can be obtained by increasing the kneading water. However, in the case of noodles containing soybean flour, when the kneading water is increased, stickiness of the dough occurs, and there is a problem that the noodle-making suitability is significantly deteriorated. In the conventional manufacturing method, the water addition amount is at most about 50% of the total mass of the raw material grain flour. However, with this amount of water addition, there is a risk that the firmness of the noodles is insufficient. If water is added in an amount close to the upper limit to ensure firmness, stickiness may occur during noodle-making, and it may not be possible to produce industrially.

[0007] Therefore, an object of the present invention is to provide soybean-containing noodles and a noodle set having good noodle-making properties and excellent texture and flavor.

Means for Solving the Problems

[0008] The soybean-containing noodles according to the present invention contain 7 to 50% by mass of soybean flour with respect to the total mass of the raw material grain flour, The soy flour is expanded soy flour obtained by expanding soybeans into powder, and The adhesiveness of the stirring mixture with 1-fold amount of water by mass ratio, measured by a rheometer using a conical plunger with a diameter of 1.8 mm, is 300 J / m 3 hereinafter of is such that 。 or However, for the soybean flour, for example, those having an adhesiveness of 100 J / m 3 or less can be used 。

[0009] The noodle set according to the present invention includes the above-described soybean-containing noodles and a seasoning liquid.

Effects of the Invention

[0010] According to the present invention, the adhesion is 300 J / m 3 Because the soy flour described below is used, even if the ratio of soy flour in the raw grain flour is increased, soy-containing noodles and noodle sets with good noodle-making properties, texture, and flavor can be obtained. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below with reference to the preferred embodiments. However, the present invention is not limited to the preferred embodiments described below.

[0012] (First embodiment) First, soybean-containing noodles (hereinafter, simply referred to as "noodles") according to a first embodiment of the present invention will be described. The noodles of this embodiment are produced by blending soybean flour in an amount ranging from 7 to 50% by mass relative to the total mass of the raw material flour. The noodles of this embodiment include various types of noodles using grain flour, such as udon, soba, Chinese noodles, pasta, and rice vermicelli. The form of the noodles is also not limited, and may be any form, such as fresh noodles, semi-fresh noodles, dried noodles, boiled noodles, long-life noodles, instant noodles, and frozen noodles.

[0013] [Soy flour] The soy flour blended in the noodles of this embodiment has an adhesive strength of 300 J / m 3 less than or equal to 100 J / m 3 The adhesion is less than 300 J / m 3 By using the soy flour described below, it is possible to mix in more kneading water than when using regular soy flour, resulting in stronger firmness, improved texture and flavor, less sticky dough, and improved noodle-making suitability. In particular, the adhesiveness is 100 J / m 3 By using the soybean flour described below, the texture and flavor can be further improved and noodles with high suitability for noodle making can be obtained.

[0014] The "adhesiveness of soy flour" mentioned here is the value measured by a rheometer using a conical plunger with a diameter of 1.8 mm for a stirred mixture obtained by adding water in a mass ratio of 1 times the soy flour and stirring and mixing. At that time, a metal petri dish with a diameter of 4 cm was used as the measurement container, and the measurement conditions were: storage pitch 0.02 seconds, measurement strain rate 50%, measurement speed 5 mm / second, return distance 10 mm, sample thickness 15 mm, contact area 117.75 mm 2 , measurement time 12 seconds, measurement speed 300 mm / minute, number of measurement points 600, area 0 mm 2 .

[0015] For soy flour with an adhesiveness of 300 J / m 3 or less, for example, there is expanded soy flour. Expanded soy flour is a powder obtained by pulverizing soybeans that have been expanded (puffed) and have numerous pores inside. Expanded soybeans can be obtained, for example, by subjecting whole soybeans or crushed soybean grains to pressure heating in the presence of pressurized heating gas for several seconds and then rapidly discharging them under normal temperature and pressure to expand (puff). The conditions such as temperature and pressure when performing the expansion treatment can be appropriately set according to the apparatus used. For example, when using an expanded food manufacturing apparatus by the airflow heating method (see Japanese Patent Publication No. 46-34747), within the range of gauge pressure of 4 to 7 kg / cm 2 , using superheated steam that is 80 to 130 °C higher than the saturated steam temperature, the raw material soybeans can be pressure heated for several seconds, for example, 2 seconds to 8 seconds.

[0016] Note that the soy flour blended in the noodles of this embodiment is not limited to the above-mentioned expanded soy flour, and any soy flour with an adhesiveness of 300 J / m 3 or less may be used. Also, the type of soybeans is not particularly limited, and various soybeans such as yellow soybeans, black soybeans, red soybeans, blue soybeans, white soybeans, large-grain varieties, medium-grain varieties, and small-grain varieties can be used, and either whole soybeans or defatted soybeans may be used.

[0017] Soybean flour with a large surface area like expanded soybean flour has high water absorption, so it is difficult for the dough to become sticky. Even if the amount of soybean added or the amount of kneading water is increased, excellent noodle-making properties can be obtained. As a result, not only does the noodle-making suitability improve, but also noodles with strong firmness can be obtained, thus improving the texture. However, when the blending amount of soybean flour exceeds 50% by mass of the total mass of the raw material grain flour, the adhesiveness is 300 J / m 3 Even when using the following soybean flours, the texture and flavor may deteriorate, or the dough may become sticky when a large amount of kneading water is used. On the other hand, when the blending amount of soybean flour is less than 7% by mass of the total mass of the raw material grain flour, since the amount of soybean added is small, the above-mentioned problems do not occur, and there is no difference in noodle-making suitability, texture, or flavor compared to other soybean flours. Therefore, in the noodles of this embodiment, the blending amount of soybean flour is 7 - 50% by mass based on the total mass of the raw material grain flour.

[0018] [Flours other than soybean flour] As flours other than soybean flour blended in the raw material grain flour, for example, grains such as wheat, barley, and rye, rice, buckwheat, and corn can be selectively refined, washed, or polished as necessary, and then used after being heat-treated to gelatinize and then milled (pulverized). This also includes cereal starches and wheat gluten (powdered wheat protein) produced from these grains.

[0019] The flours other than soybean flour blended in the raw material grain flour may be appropriately selected and used according to the use and purpose, and can be used alone or in combination of multiple flours. For example, when manufacturing udon, cold noodles, soba noodles, Chinese noodles, and pasta, etc., wheat flour is used; when manufacturing soba, soba flour or a combination of soba flour and wheat flour is used; when manufacturing rice noodles such as bee fun and pho, etc., rice flour is used.

[0020] [Other raw materials] In addition to the above-mentioned flour raw materials (soybean flour and other flours), the noodles of this embodiment may be blended with, for example, salt, water, dried egg white, vegetable oil, animal oil, brewed vinegar, processed starch produced from non-grain sources, pH adjuster, trehalose, sorbitol, thickener, glycine, emulsifier, antioxidant (vitamin E, rosemary extract, etc.), vitamin C, acidulant, coloring agent, flavoring agent, potassium carbonate, alcohol, yeast, saccharides, milk and its processed products, etc. The raw materials other than the raw material flour and their blending amounts can be appropriately selected and set according to the type and purpose of the noodles.

[0021] [Manufacturing method] The noodles of this embodiment can be manufactured by a conventionally known noodle manufacturing method. For example, in the case of dry noodles, various raw materials are mixed, the dough left to rest for a predetermined time is rolled to a predetermined thickness, and the raw noodles cut to a predetermined thickness are dried to obtain the noodles.

[0022] As described in detail above, the noodles of this embodiment have an adhesiveness of 300 J / m 3 Since the following soybean flour is blended in the range of 7 to 50% by mass per total mass of the raw material flour, even if a large amount of kneading water is blended, the dough is less likely to become sticky, has firmness, and noodles with excellent flavor and texture can be obtained. The present invention can be applied to various noodles using flour, such as udon, soba, Chinese noodles, pasta, and vermicelli, and is particularly suitable for noodles using wheat flour that require firmness and a smooth throat feel.

[0023] (Second Embodiment) Next, a noodle set according to the second embodiment of this embodiment will be described. The noodle set of this embodiment includes the soybean-containing noodles of the first embodiment described above and a seasoning liquid. The noodles used in the noodle set of this embodiment may be the noodles of the first embodiment described above, and the type thereof is not particularly limited, and various noodles such as udon, soba, Chinese noodles, pasta, and vermicelli can be used. Also, the seasoning liquid may be anything that seasons the noodles, and examples include noodle soup, concentrated soup, pasta sauce, etc., and may contain ingredients in addition to the liquid component.

[0024] The noodle set of this embodiment has an adhesiveness of 300 J / m3 Since the soy-containing noodles are produced using a raw material flour containing 7 to 50% by mass of soy flour as described below, the texture and flavor of the noodles are excellent, and the noodle-making property is good, so the industrial productivity is also excellent.

Example

[0025] Hereinafter, the effects of the present invention will be specifically described with reference to Examples and Comparative Examples. In this Example, using the soy flour shown in Table 1 below, soy-containing noodles were produced, and the noodle-making suitability, texture, and flavor were evaluated.

[0026]

Table 1

[0027] The adhesiveness of each soy flour shown in Table 1 above was measured by the method shown below. 〔Preparation of measurement sample〕 To soy powders A to E, 1-fold amount of water was added by mass ratio, and the mixture was stirred and mixed at medium speed for 3 minutes using a commercial stand mixer to prepare a measurement sample (stirred mixture).

[0028] 〔Adhesiveness measurement〕 The adhesiveness of each measurement sample was measured using a Yamaden Co., Ltd. Leoner II creep meter RE2-33005C. At that time, a conical plunger with a diameter of 1.8 mm and a metal petri dish (sample container) with a diameter of 4 cm were used. The measurement conditions were: storage pitch 0.02 seconds, measurement strain rate 50%, measurement speed 5 mm / second, return distance 10 mm, sample thickness 15 mm, contact area 117.75 mm 2 , measurement time 12 seconds, measurement speed 300 mm / minute, number of measurement points 600, area 0 mm 2 , PRESET No.1 7.5 mm.

[0029] [Method for making noodles] The noodles for evaluation were prepared by taking the blending ratios shown in Table 2 below as a basis, changing the ratios of wheat flour and soybean flour, manually stirring and mixing the raw material composition for 1 minute, gathering the obtained dough with a noodle rolling machine, and repeating rolling to adjust it to a thickness of 2 mm. Next, the rolled dough was cut out with a cutting blade to obtain noodle strands for evaluation. The amount of water added was appropriately adjusted according to the blending amount of soybean flour.

[0030]

Table 2

[0031] For the texture and flavor of the noodles, the cooked noodles obtained by boiling the noodle strands prepared by the method described above for 5 minutes were sensory evaluated by three panelists using the following five-point scoring method for "bite (texture 1), throat feel, etc. (texture 2), and flavor".

[0032] [Texture 1: Bite] 5 points: Good bite. 4 points: Slightly good bite. 3 points: Normal bite. 2 points: Slightly poor bite. 1 point: Poor bite.

[0033] [Texture 2: Throat feel, etc.] 5 points: It has a smooth feeling and good throat feel. 4 points: It has a slightly smooth feeling and slightly good throat feel. 3 points: The smooth feeling and throat feel are normal. 2 points: There is almost no smooth feeling and slightly poor throat feel. 1 point: There is no smooth feeling and very poor throat feel.

[0034] 〔Flavor〕 5 points: Strong soy aroma can be strongly felt. 4 points: Slight soy aroma can be felt. 3 points: Soy aroma can be felt. 2 points: Almost no soy aroma can be felt. 1 point: No soy aroma can be felt at all.

[0035] 〔Overall Evaluation〕 For the overall evaluation, when the total of the average values of the evaluation points of the above-mentioned 4 items was 17 - 20, it was rated as ◎ (excellent); when it was 13 - 16, it was rated as ○ (good); when it was 8 - 12, it was rated as △ (fair); when it was 4 - 7, it was rated as × (poor).

[0036] The above results are shown in Tables 3 and 4 below. In Tables 3 and 4, as reference examples, the evaluation results of the noodle-making suitability of noodles made only with wheat flour without adding soybean flour are also shown. Also, the soybean flour content shown in Tables 3 and 4 below is the content in the raw material grain flour.

[0037]

Table 3

[0038]

Table 4

[0039] As shown in Tables 3 and 4 above, when the soybean flour content in the raw material grain flour was 5% by mass, since the soybean blending amount was small, for any soybean flour used, good results were shown in all items of noodle-making suitability, texture, and flavor, and no difference was observed. However, when the soybean flour content in the raw material grain flour was increased to 10% by mass or more, for the noodles of No. 12 - 14, 16 - 18, 20 - 22 using soybean flours C - E with an adhesion amount exceeding 300 J / m 3 a decrease in noodle-making suitability, texture, and flavor was observed.

[0040] In contrast, for the noodles shown in Table 3 with an adhesion amount of 300 J / m 3For Noodles No.1 to 8 using the following soybean flours A and B, good results were obtained in all items of noodle-making suitability, texture, and flavor even when the soybean flour content in the raw material flour was 10% by mass or more. In particular, the adhesion amount was 100 J / m 3 The following soybean flour A was excellent in all aspects of noodle-making suitability, texture, and flavor even when the soybean flour content in the raw material flour was 50% by mass.

[0041] Regarding the product with a soybean flour content of 55% by mass in the raw material flour, stickiness of the dough occurred with all of soybean flours A to E, and it was impossible to make noodles due to poor connectivity. Therefore, the texture and flavor were not evaluated, and the comprehensive evaluation was marked as × (not acceptable).

[0042] From the above results, it was confirmed that according to the present invention, it is possible to realize soybean-containing noodles and noodle sets with good noodle-making properties, excellent texture, and flavor.

Claims

1. containing 7 to 50% by mass of soybean flour based on the total mass of the raw material cereal flour, The soy flour is expanded soy flour obtained by expanding soybeans into powder, and for a stirred mixture with one-fold amount of water by mass, the adhesiveness measured by a rheometer using a conical plunger with a diameter of 1.8 mm is 300 J / m ３ is as follows noodles containing soybeans.

2. The soy flour has an adhesiveness of 100 J / m ３ The soy-containing noodles according to claim 1, wherein the following conditions are satisfied.

3. A noodle set comprising the soy-containing noodles according to claim 1 or 2 and a seasoning liquid.

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