Noodle quality improver

Abstract

To provide a quality improver for noodles, which can impart various quality improvement effects including good texture to noodles; and to provide a quality improvement method for noodles, which can impart various quality improvement effects including good texture to noodles.SOLUTION: Provided is a quality improver for noodles, including a lipid-protein complex as an active ingredient. In addition, provided is a quality improvement method for noodles, including a step for adding the lipid-protein complex to noodles. Quality improvement preferably involves at least one of texture improvement, improvement of reconstitution in hot water, prevention of starch elution during boiling, prevention of excessive softening, and improvement of loosening property.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a quality improver for noodles that can impart various quality improving effects, including a good texture, to noodles. [Background technology]

[0002] Noodles are widely eaten along with bread and rice because they are made primarily from grains. Types of noodles include Chinese noodles, udon, soba, pasta, and noodle skins. They can also be classified by the manufacturing method, such as dried noodles, fresh noodles, instant noodles, frozen noodles, boiled noodles, and steamed noodles. Noodles can also be classified by thickness, such as thick noodles, thin noodles, somen noodles, and hiyamugi noodles. These noodles are made primarily from grain flour such as wheat flour or buckwheat flour, and are simply blended with salt, water, and alkaline water, so subtle differences in the blend and manufacturing method can greatly affect their taste and texture.

[0003] The texture desired for these noodles, with some exceptions, includes excellent textures such as being soft and supple, having a springy texture that is not sticky but easy to bite into, and a smooth texture that is easy to swallow and slippery. Furthermore, improvements in the quality of noodles that are desired include improved reconstitution properties, prevention of starch elution during boiling, prevention of stretching, and improved loosening properties.

[0004] In order to obtain noodles with the above-mentioned good texture, the amount of water absorbed is increased, but this results in noodles that tend to stick to each other during production, making them difficult to disintegrate, and also causes starch to leach out during boiling, resulting in noodles that tend to become soggy after boiling.

[0005] Therefore, various quality improvers for noodles, mainly composed of starch, emulsifiers, gelling agents, etc., have been proposed. For example, methods such as adding an enzyme (see, for example, Patent Document 1), adding a thickening polysaccharide (see, for example, Patent Document 2), using modified starch (see, for example, Patent Document 3), and adding an emulsifier (see, for example, Patent Document 4) have been proposed. However, these methods have the problem that the texture can deteriorate, either by making the product too soft and losing its elasticity, or by simply making the product hard. Thus, there has been a demand for a quality improver for noodles that can improve texture and quality in a balanced manner. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2018-166430 [Patent Document 2] Japanese Patent Application Laid-Open No. 2008-136361 [Patent Document 3] Japanese Patent Application Publication No. 03-143361 [Patent Document 4] Japanese Patent Application Publication No. 09-070272 Summary of the Invention [Problem to be solved by the invention]

[0007] Therefore, an object of the present invention is to provide a quality improver for noodles that can impart various quality improving effects, including a good texture, to noodles. Another object of the present invention is to provide a quality improving method for noodles that can impart various quality improving effects, including a good texture, to noodles. [Means for solving the problem]

[0008] As a result of extensive research, the present inventors have found that the above-mentioned problems can be solved by using a mixture of lipids and proteins that has been subjected to a specific treatment. The present invention has been made based on the above findings and provides a quality improver for noodles, which contains a lipid-protein complex as an active ingredient. The present invention also provides a method for improving the quality of noodles, which comprises the step of adding a lipid-protein complex during the production of noodles. [Effects of the Invention]

[0009] The quality improver for noodles of the present invention can impart a good texture and various other quality improving effects to noodles in a well-balanced manner. Furthermore, the method for improving the quality of noodles of the present invention can improve various qualities of noodles in a balanced manner, including a good texture. DETAILED DESCRIPTION OF THE INVENTION

[0010] The quality improver for noodles of the present invention will be described in detail below based on preferred embodiments. First, the lipid-protein complex used in the present invention will be explained.

[0011] The quality improver for noodles of the present invention contains a lipid-protein complex as an active ingredient. The quality improver for noodles of the present invention may further contain other ingredients described below, if necessary. In the present invention, the lipid-protein complex refers to a complex containing a protein and a lipid and having a higher-order structure formed by the strong affinity between the protein and the lipid. The lipid-protein complex of the present invention does not include a complex simply containing a protein and a lipid.

[0012] First, the lipids and proteins that are the constituents of the lipid-protein complex (hereinafter sometimes simply referred to as the "complex") contained in the quality improver for noodles of the present invention will be described.

[0013] The lipid constituting the complex is not particularly limited, and any lipid can be used. Specific examples of lipids include triglycerides, diglycerides, monoglycerides, phospholipids, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters. Since the effects of the present invention are more pronounced, it is preferable to use one or more lipids selected from the group consisting of monoglycerides, phospholipids, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters. The use of phospholipids is particularly preferable in terms of both flavor and functionality.

[0014] That is, it is particularly preferred that the lipids constituting the lipid-protein complex used in the present invention are partly or entirely phospholipids. The phospholipid content in the lipids is such that the mass ratio of phospholipids to lipids other than phospholipids is preferably in the range of 30:70 to 100:0, more preferably 60:40 to 100:0, and most preferably 80:20 to 100:0. In other words, the phospholipid content in the lipids constituting the lipid-protein complex is preferably 30 to 100% by mass, more preferably 60 to 100% by mass, and most preferably 80 to 100% by mass. In the present invention, one of the above lipids may be used alone, or two or more may be used in combination, depending on the purpose.

[0015] When phospholipids are used in the form of lecithin, any lecithin can be used in which the mass ratio of phospholipids to other lipids contained in the lecithin is in the range of 30:70 to 100:0, preferably 60:40 to 100:0, and more preferably 80:20 to 100:0. That is, in the present invention, lecithin is preferably used as the lipid constituting the lipid-protein complex, and the phospholipid content of the lecithin is preferably 30 to 100% by mass, more preferably 60 to 100% by mass, and most preferably 80 to 100% by mass.

[0016] In the present invention, the origin of the phospholipids is not particularly limited, and any of plant-derived phospholipids such as soybean-derived phospholipids, sunflower-derived phospholipids, safflower-derived phospholipids, and rapeseed-derived phospholipids, animal-derived phospholipids such as egg yolk-derived phospholipids, fish egg-derived phospholipids, and milk-derived phospholipids, and microbial-derived phospholipids can be used. Extracts, purified products, or enzyme-treated products of these phospholipids can also be used. Specific examples of phospholipids include phosphatidic acid, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and sphingomyelin. These phospholipids may be used alone or in combination of two or more.

[0017] In the present invention, it is preferable to use plant phospholipids derived from foods such as soybeans, sunflowers, safflowers, and rapeseeds, or microbial phospholipids derived from microorganisms, because this allows for noodles that are free of milk allergens and egg allergens and can be eaten by vegetarians and vegans. Soybean-derived phospholipids and / or sunflower-derived phospholipids are particularly preferable, because they can be used as quality improvers that have a high quality-improving effect on noodles even with a small amount added, and because they have a high ability to form complexes with lipids. Soybean-derived phospholipids can be used in the form of soybean lecithin, and sunflower-derived phospholipids can be used in the form of sunflower lecithin.

[0018] The protein constituting the complex is not particularly limited, and any protein can be used. Specific examples of proteins include animal proteins, microbial proteins, and vegetable proteins. Examples of animal proteins include milk proteins such as whey protein and casein protein; and egg proteins such as low-density lipoprotein, high-density lipoprotein, phosvitin, livetin, phosphoglycoprotein, ovalbumin, conalbumin, and ovomucoid. Examples of vegetable proteins include wheat proteins such as gliadin, glutenin, prolamin, and glutelin; legume proteins such as soybean protein, pea protein, fava bean protein, mung bean protein, chickpea protein, and lentil protein; and other cereal proteins such as rice protein. Depending on the purpose, these proteins may be used alone or in combination of two or more.

[0019] In the present invention, it is preferable that the protein does not contain animal protein, since this allows for the production of noodles that are free of milk allergens and egg allergens and can be eaten by vegetarians and vegans. That is, in the present invention, the protein is preferably a microbial protein and / or a vegetable protein, and vegetable protein is more preferable. The vegetable protein is more preferably one or more proteins selected from the group consisting of wheat protein, pulse protein, and rice protein, and pulse protein is more preferable. Among these, it is even more preferable to use one or more pulse proteins selected from the group consisting of soybean protein, pea protein, fava bean protein, mung bean protein, and chickpea protein, since these proteins can be used as a quality improver that can achieve a high quality improvement effect with the addition of a small amount, have a high ability to form a complex with lipids, and are highly water-soluble, making the production method described below easy to carry out.

[0020] In the present invention, when animal protein is used, milk protein is preferred because of its good flavor. As the milk protein, milk protein concentrate is preferably used because it can be used as a quality improver that can achieve a high quality improvement effect with the addition of a small amount, has a high ability to form a complex with lipids, and is highly water-soluble, making it easy to use the production method described below.

[0021] The mass ratio of protein to lipid in the complex included in the present invention is preferably 10 to 250 parts by mass of lipid per 100 parts by mass of protein, more preferably 20 to 130 parts by mass, even more preferably 80 to 130 parts by mass, and most preferably 100 to 130 parts by mass. By setting the mass ratio of lipid to 100 parts by mass of protein within the above range, the effect of improving the quality of noodles is further enhanced and the flavor of the noodles is not impaired, which is preferable. Furthermore, since the viscosity of the aqueous solution containing the protein and lipid does not increase during the production of the complex, the aqueous solution is less likely to gel, which is preferable as a result of which the production of the complex is easier.

[0022] The lipid-protein complex can be obtained, for example, by adding a protein or a protein-containing food material, and a lipid or a lipid-containing food material to water, and optionally adding other ingredients described below to the water to prepare an aqueous solution containing the protein and lipid, and then homogenizing the prepared aqueous solution. In this case, the resulting aqueous solution contains a lipid-protein complex. It is preferable to appropriately set the amounts of protein and / or protein-containing food material and lipid and / or lipid-containing food material used so that the lipid-to-protein ratio in the resulting lipid-protein complex falls within the above-mentioned ranges. When a protein-containing food material is used as the protein, or when a lipid-containing food material is used as the lipid, the lipid content and protein content in the complex are calculated using the net protein content and net lipid content of each food material.

[0023] The protein content in the aqueous solution containing the protein and lipid is preferably 1 to 25% by mass, more preferably 5 to 25% by mass, and even more preferably 5 to 20% by mass, and the lipid content is preferably 1 to 25% by mass, more preferably 5 to 25% by mass, and even more preferably 5 to 20% by mass. By setting the protein and lipid contents in the aqueous solution containing the protein and lipid to fall within the above ranges, lumps can be eliminated and dispersed by mixing and stirring, and sufficient homogenization can be achieved, which is preferable because a lipid-protein complex can be produced efficiently.

[0024] As described above, when producing a lipid-protein complex, other components besides protein and lipid can be contained in the aqueous solution. However, from the viewpoint of highly efficient complexation of protein and lipid, it is preferable not to contain other components.

[0025] When preparing a lipid-protein complex, it is preferable to heat-sterilize the aqueous solution containing the protein and lipid either before or after homogenization. If heat-sterilization is performed after homogenization, the aqueous solution can be homogenized again after heat-sterilization.

[0026] Apparatuses used for the homogenization include a kettle-type cheese emulsifying vessel, a high-speed shear emulsifying vessel such as a Stephan mixer, a high-speed shear mixer such as a commit roll or a mass colloider, a static mixer, an in-line mixer, a homogenizer, a colloid mill, a disper mill, etc. This homogenization treatment may be carried out using a two-stage homogenizer, for example, at a homogenization pressure of 3 to 100 MPa in the first stage and 0 to 5 MPa in the second stage.

[0027] The heat sterilization method includes direct heating methods such as injection, infusion, and microwave, and indirect heating methods such as batch, plate, tubular, and scraping, and may involve heat treatment at 60 to 160°C such as UHT, HTST, and LTLT.

[0028] After homogenization and heat sterilization, the aqueous solution containing the complex is preferably cooled. Examples of cooling methods include cooling using a tubular or scraped surface heat exchanger. Alternatively, the solution may be filled into a suitable container and then cooled in a water bath, ice bath, refrigerator, freezer, or the like. After the above procedure, a concentration procedure can be carried out as necessary. Furthermore, in the present invention, from the viewpoint of obtaining noodles with a good flavor, it is preferable that the compounding step or the concentration step does not include a drying step or the like that involves heating.

[0029] The lipid-protein complex contained in the quality improver for noodles of the present invention may be in any form, such as a solid form like powder, granules, or tablets, or in a fluid form like a liquid or paste. However, in terms of high miscibility with other ingredients and good mixability with noodles when used as a quality improver as is, the lipid-protein complex is preferably in any of the powder, liquid, or paste forms. When the compound is made into a powder, it may be powdered by freeze-drying or spray-drying. When the composition is in the form of a fluid such as a liquid or paste, an aqueous solution containing the complex can be used as is.

[0030] The quality improver for noodles of the present invention can be prepared by drying an aqueous solution containing the complex to form a powder, or the aqueous solution containing the complex can be used as is. The complex can also be mixed with the other ingredients described below and formulated into a solid form such as powder, granules, or tablets, or a fluid form such as a liquid or paste, using standard methods. The complex can also be dispersed in oil or fat.

[0031] When the noodle quality improver of the present invention is in the form of a solid such as a powder, granules, or tablet, the content of the lipid-protein complex in the noodle quality improver of the present invention is preferably 5 to 100 mass% in terms of the solid content of the lipid-protein complex, in order to obtain the desired effect with the addition of a small amount. More preferably, it is 10 to 100 mass%, even more preferably, it is 50 to 100 mass%, even more preferably, it is 70 to 100 mass%, and most preferably, it is 80 to 100 mass%.

[0032] Furthermore, when the noodle quality improver of the present invention is in a fluid form such as a liquid or paste, the content of the lipid-protein complex in the noodle quality improver of the present invention is preferably 1 to 30 mass %, more preferably 5 to 20 mass %, in terms of the solid content of the lipid-protein complex, for the purpose of obtaining the desired effect with a small amount of addition, for ease of use without excessively high viscosity, and for preventing the formation of precipitates during storage.

[0033] The noodle quality improver of the present invention may contain other ingredients besides the lipid-protein complex, as needed, within limits that do not impair the effects of the present invention. These other ingredients include water, alcohols, oils and fats, gelling agents and stabilizers, emulsifiers, sequestering agents, sugars and sweeteners, sugar alcohols, starches, milk and dairy products, egg products, grains, inorganic salts, organic acid salts, enzymes, diglycerides, spices, spice extracts, herbs, dextrins such as linear dextrin, branched dextrin, and cyclic dextrin, various other food ingredients, anti-caking agents such as fine silicon dioxide, magnesium carbonate, disodium phosphate, and magnesium oxide, vitamins, glazing agents, flavorings, bittering agents, taste-imparting ingredients such as seasonings, coloring agents, preservatives, antioxidants, pH adjusters, organic acids, alkalizing agents such as ammonium bicarbonate, and strengthening agents.

[0034] Examples of the oils and fats include various vegetable and animal oils and fats such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cacao butter, fish oil, whale oil, butter, and butter oil, as well as processed oils and fats obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. In the present invention, one or more types selected from the above oils and fats can be used.

[0035] Examples of the gelling agents and stabilizers include alginic acid, alginates, pectin, LM pectin, HM pectin, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, taragant gum, xanthan gum, carrageenan, curdlan, tamarind seed gum, karaya gum, tara gum, tragacanth gum, gum arabic, and cassia gum. In the present invention, one or more types selected from the above gelling agents and stabilizers can be used.

[0036] Examples of the emulsifier include synthetic emulsifiers such as glycerin fatty acid esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyltartarate fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, sucrose acetate isobutyrate esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleate esters, propylene glycol fatty acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, and polyoxyethylene sorbitan fatty acid esters, as well as natural emulsifiers such as soybean lecithin, egg yolk lecithin, soybean lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, saponin, egg yolk oil, plant sterols, and milk fat globule membranes. In the present invention, one or more emulsifiers selected from the above can be used.

[0037] The form of the noodle quality improver of the present invention is not particularly limited, and may be any of the above-mentioned solid, granular, powder, paste, fluid or liquid forms. However, from the standpoint of ease of mixing with noodle dough or when reconstituting with hot water, a powder or liquid form is preferred, and furthermore, a powder form is particularly preferred, as this allows for a wide variety of addition methods, such as mixing with powdered soup for instant noodles.

[0038] Furthermore, when the noodle quality improving agent of the present invention contains oil and water, the emulsion type may be an oil-in-water type or a water-in-oil type, or even a double emulsion type. However, since the lipid-protein complex, which is the active ingredient of the present invention, is water-soluble, an oil-in-water emulsion type is preferred, as this allows for rapid effect and a high noodle improving effect.

[0039] The noodle quality improver of the present invention can be widely applied to a variety of noodles, including common noodle foods such as udon, somen, hiyamugi (cold wheat), Chinese noodles, soba, pasta, Okinawa soba, and noodle skins. Noodles can also be classified by production method, including dried noodles, fresh noodles, instant noodles, frozen noodles, boiled noodles, and steamed noodles. Noodles can also be classified by thickness, such as thick noodles and thin noodles.

[0040] The quality improvements achieved by the quality improver of noodles of the present invention include improved texture, improved reconstitution properties with hot water, prevention of starch elution during reconstitution with hot water, prevention of stretching, and improved loosening properties.

[0041] For example, improvements in texture, depending on the type and form of noodles, include softness and suppleness, a springy texture that is not sticky but easy to bite, and a smooth texture that is easy to swallow or slippery.

[0042] Furthermore, the improvement in hot water reconstitution properties means that when noodles with a high shelf life, such as instant noodles or dried noodles, are restored to an edible state by boiling for a short time or by pouring hot water over them, they can be restored to a soft and supple texture like fresh noodles in as short a time as possible.

[0043] Further, examples of improving the loosening properties include preventing the noodles from sticking together when they are formed into noodle strings or noodle skins during production, and preventing the noodles from sticking together when they are stored before or after boiling.

[0044] The noodles referred to in the present invention are foods made by kneading together cereal flour and water as the main ingredients to obtain a noodle dough, which is then rolled or stretched to form a noodle sheet, which is then further stretched, cut, punched, or otherwise shaped into an elongated or thin sheet shape, as well as processed products thereof and cooked products thereof.

[0045] The above-mentioned cereal flour may be any cereal flour that can be used for ordinary noodle foods, such as wheat flour, buckwheat flour, rice flour, soy flour, various starches, and modified starches, but in the present invention, it is preferable to use wheat flour, such as soft flour, medium-strength flour, semi-strength flour, hard flour, and durum flour.

[0046] In addition to the above-mentioned ingredients, the noodle dough may contain salt, alkaline water, gluten, sweeteners, coloring agents, seasonings, bittering agents, strengthening agents, surfactants, solubilizers, thickeners, pasteurizing agents, excipients, preservatives, flavorings, antibacterial agents, disinfectants, salts, solvents, chelating agents, neutralizing agents, acidulants, pH adjusters, preservatives, buffers, oils and fats, processed oils and fats, eggs, milk and dairy products, which are commonly used in the production of noodles.

[0047] Furthermore, noodles may be in any form, such as fresh noodles, semi-fresh noodles, dried noodles, fried noodles, boiled noodles, frozen noodles, and instant noodles. However, the greatest effect of the noodle quality improver of the present invention is the improvement of reconstitution properties with hot water, and therefore it is preferable to use it on dried noodles such as dried noodles, semi-dried noodles, and instant noodles, and particularly, it is preferable to use it on instant noodles because of its high effect of improving reconstitution properties with hot water.

[0048] Incidentally, instant noodles include fried instant noodles, which are made by deep-frying noodles, and non-fried instant noodles, which are made by drying noodles by hot air drying, vacuum freeze-drying, etc., and either type can be used in the present invention. When the quality improver for noodles of the present invention is used in non-fried instant noodles, in addition to improving the reconstitution property with hot water, it is possible to bring the softness, smoothness in the throat, and crispness unique to non-fried instant noodles closer to the texture of fresh noodles.

[0049] In the present invention, the noodles are also preferably thick noodles. In the present invention, thick noodles refer to noodles that, in a dried state before reconstitution, have a noodle strand width of 2.0 mm or more, preferably 2.0 to 5.0 mm, and a noodle thickness of more than 1.0 mm, preferably 1.05 to less than 2.0 mm.

[0050] The quality improver for noodles of the present invention not only provides the effect of improving the reconstitution property of noodles even when the noodles are thick, but also imparts a chewy texture to the noodles.

[0051] The method of adding the noodle quality improver of the present invention to noodles is not particularly limited, and various addition methods can be used, as long as the lipid-protein complex, which is the active ingredient of the present invention, is ultimately added to the noodles. For example, it can be added directly to and mixed with noodle dough ingredients such as wheat flour, or it can be dispersed or dissolved in all or part of the blending water and then added to the noodle dough ingredients. It can also be used in the form of an aqueous solution by applying it to the surface of the noodle band or noodle strands or by spraying it. It can also be added to water or hot water when boiling or reconstituting noodles, and in the case of instant noodles in particular, it can be mixed with powdered soup.

[0052] In particular, the quality improver for noodles of the present invention is preferably used by adding it directly to and mixing it with wheat flour or other noodle dough raw materials, or by dispersing or dissolving it in all or part of the blending water and then adding this to the noodle dough raw materials, since the high effects of the present invention can be achieved with only a small amount of the agent.

[0053] There are no particular limitations on the amount of the noodle quality improver of the present invention added to the above noodles, and it is determined appropriately depending on the type, form, shape, and addition method of the noodles, but when added directly to the noodle dough raw material, the amount of solids of the lipid-protein complex contained in the noodle quality improver is preferably 0.0001 to 0.6 parts by mass, and more preferably 0.001 to 0.3 parts by mass, per 100 parts by mass of the grain flour contained in the noodles. By ensuring that the content of the lipid-protein complex falls within the above range, the effects of the present invention are reliably achieved and the noodles do not have an unpleasant taste.

[0054] When the aqueous solution is applied or sprayed onto the surface of noodle sheets or noodle strands, the lipid-protein complex concentration in the aqueous solution is preferably 0.01 to 1 mass %, more preferably 0.05 to 0.7 mass %, in terms of solids content. In this case, the aqueous solution is applied or sprayed so that the lipid-protein complex solids content is 0.0001 to 0.6 mass parts, more preferably 0.001 to 0.3 mass parts, per 100 mass parts of the solids content of the noodles.

[0055] When added to water or hot water when boiling or reconstituting noodles, the concentration of the lipid-protein complex in the aqueous solution is preferably 0.001 to 0.5% by mass, more preferably 0.002 to 0.3% by mass, in terms of solid content.

[0056] Next, the method for improving the quality of noodles of the present invention will be described. The method for improving the quality of noodles of the present invention is characterized by comprising a step of adding a lipid-protein complex during the production of noodles.

[0057] The method for producing noodles, the method and amount of adding the lipid-protein complex, and the improved quality are as described above.

[0058] Finally, the noodles of the present invention will be described. The noodles of the present invention contain the quality improver for noodles of the present invention, and are imparted with a good texture and various other quality improving effects in a balanced manner. The method for producing noodles and the method and amount of addition of the quality improver for noodles of the present invention are as described above.

[0059] The noodles of the present invention, particularly instant noodles, are characterized by having a soft and supple texture like fresh noodles after a short boiling time and excellent reconstitution properties after hot water. Furthermore, when the noodles are thick, in addition to the above effects, they also have the effect of enhancing the chewy texture. [Example]

[0060] The present invention will be specifically explained using the following examples and comparative examples, but the present invention is not limited to these in any way.

[0061] <Production of noodle quality improver> [Production Example 1] Six parts by weight of soy protein ("ProFam® 974" manufactured by ADM) (protein content 85.0% by weight, lipid content 3.0% by weight, moisture content 6% by weight) was added to 88 parts by weight of water heated to 60°C and thoroughly dispersed by stirring using a three-one motor. Six parts by weight of powdered soy lecithin (lipid content 99% by weight, phospholipid content 90% by weight) was added and thoroughly stirred to thoroughly disperse and emulsify, yielding a preliminary emulsion. This preliminary emulsion was homogenized at 30 MPa using a valve-type homogenizer (manufactured by Alfa Laval) and then sterilized at 139°C for 4 seconds in a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval) and then cooled to 5°C. This was gradually cooled at a rate of -0.5°C / h over 50 hours and freeze-dried to obtain a quality improver A containing a powdered lipid-protein complex with a moisture content of 3% by weight. The content of the complex in the obtained quality improver A, the content of the complex in the solid content of quality improver A, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0062] [Production Example 2] A quality improver B containing a powdered lipid-protein complex with a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Manufacturing Example 1, except that pea protein (NUTRALYS (registered trademark) S85F: manufactured by Roquette) (protein content 85.0% by mass, lipid content 7.0% by mass, moisture content 4% by mass) was used instead of soy protein. The content of the complex in the obtained quality improver B, the content of the complex in the solid content of quality improver B, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0063] [Production Example 3] A quality improver C containing a powdered lipid-protein complex with a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Production Example 1, except that milk protein concentrate (MPC) ("Promilk85": manufactured by Ingredia) (protein content 81.0% by mass, lipid content 1.0% by mass, moisture content 5% by mass) was used instead of soy protein. The content of the complex in the obtained quality improver C, the content of the complex in the solid content of quality improver C, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0064] [Production Example 4] A powdered quality improver D with a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Production Example 1, except that powdered soybean lecithin was not added and the amount of water was changed from 88 parts by mass to 94 parts by mass. The content of the complex in the obtained quality improver D, the content of the complex in the solid content of quality improver D, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0065] [Production Example 5] A quality improver E containing a powdered lipid-protein complex with a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Manufacturing Example 1, except that the amount of soy protein in Manufacturing Example 1 was changed from 6 parts by mass to 11 parts by mass and the amount of powdered soybean lecithin in Manufacturing Example 1 was changed from 6 parts by mass to 1 part by mass. The content of the complex in the obtained quality improver E, the content of the complex in the solid content of quality improver E, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0066] [Production Example 6] A quality improver F containing a powdered lipid-protein complex with a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Manufacturing Example 1, except that the 6 parts by mass of soy protein in Manufacturing Example 1 was changed to 9.6 parts by mass and the 6 parts by mass of powdered soybean lecithin was changed to 2.4 parts by mass. The content of the complex in the obtained quality improver F, the content of the complex in the solid content of quality improver F, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0067] [Production Example 7] A powdered noodle quality improver G of the present invention with a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Manufacturing Example 1, except that the 6 parts by mass of soy protein in Manufacturing Example 1 was changed to 6.5 parts by mass and the 6 parts by mass of powdered soybean lecithin was changed to 5.5 parts by mass. The content of the complex in the obtained quality improver G, the content of the complex in the solid content of quality improver G, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0068] [Production Example 8] A quality improver H containing a powdered lipid-protein complex with a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Manufacturing Example 1, except that the amount of soy protein in Manufacturing Example 1 was changed from 6 parts by mass to 4 parts by mass and the amount of powdered soybean lecithin in Manufacturing Example 1 was changed from 6 parts by mass to 8 parts by mass. The content of the complex in the obtained quality improver H, the content of the complex in the solid content of quality improver H, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0069] [Production Example 9] A quality improver I containing a powdered lipid-protein complex with a moisture content of 3% by mass was obtained using the same formulation and manufacturing method as in Production Example 1, except that powdered sunflower lecithin (lipid content 100% by mass, phospholipid content 90% by mass) was used instead of powdered soybean lecithin. The content of the complex in the obtained quality improver I, the content of the complex in the solid content of quality improver I, and the mass ratio of protein to lipid in the complex are shown in Table 1.

[0070] [Table 1]

[0071] <Chinese noodle production> Example 1 A flour composition was prepared by mixing 100 parts by weight of wheat flour for Chinese noodles (Toku Number One, manufactured by Nisshin Flour Milling Co., Ltd.), 1 part by weight of powdered activated gluten (Emasoft M1000, manufactured by Riken Vitamin Co., Ltd.), and 1 part by weight of dried egg white. Meanwhile, 1 part by weight of powdered kansui (red, manufactured by Oriental Yeast Co., Ltd.), 1 part by weight of salt, and 0.075 parts by weight of noodle quality improver A were added to 35 parts by weight of water, dispersed, and dissolved to prepare an aqueous solution. The wheat flour composition and aqueous solution were thoroughly mixed using a mixer to prepare noodle dough. After overnight retardation, the mixture was rolled, cut, and formed into noodle strands using a noodle machine to obtain Chinese noodles A. The loosening properties at the time of forming the noodle strands, and the crispness, smoothness in the throat, elasticity, and flavor of Chinese noodles A after boiling in water at 100°C for 1 minute and 20 seconds were evaluated according to the following evaluation criteria, and the results are shown in Table 2.

[0072] Example 2 Chinese noodles B were obtained according to the formulation and manufacturing method of Example 1, except that noodle quality improver B was used instead of noodle quality improver A. The loosening properties at the time of forming the noodles, and the noodles were boiled in water at 100°C for 1 minute 20 seconds were evaluated for crispness, smoothness in the throat, elasticity, and flavor after boiling according to the following evaluation criteria, and the results are shown in Table 2.

[0073] Example 3 Chinese noodles C were obtained according to the formulation and production method of Example 1, except that noodle quality improver C was used instead of noodle quality improver A. The loosening properties at the time of forming the noodles, and the crispness, smoothness in the throat, elasticity, and flavor of Chinese noodles C after boiling were evaluated according to the following evaluation criteria, and the results are shown in Table 2.

[0074] Comparative Example 1 Chinese noodles D were obtained according to the formulation and manufacturing method of Example 1, except that noodle quality improver D was used instead of noodle quality improver A. The loosening properties at the time of forming the noodles, and the noodles were boiled in water at 100°C for 1 minute 20 seconds were evaluated according to the following evaluation criteria for the crispness, smoothness in the throat, elasticity, and flavor of Chinese noodles D after boiling, and the results are shown in Table 2.

[0075] Example 4 Chinese noodles E were obtained according to the formulation and manufacturing method of Example 1, except that noodle quality improver E was used instead of noodle quality improver A. The loosening properties at the time of forming the noodles, and the noodles were boiled in water at 100°C for 1 minute 20 seconds were evaluated according to the following evaluation criteria for the crispness, smoothness in the throat, elasticity, and flavor of Chinese noodles E after boiling, and the results are shown in Table 2.

[0076] Example 5 Chinese noodles F were obtained according to the formulation and production method of Example 1, except that noodle quality improver F was used instead of noodle quality improver A. The loosening properties at the time of forming the noodles, and the crispness, smoothness in the throat, elasticity, and flavor of Chinese noodles F after boiling were evaluated according to the following evaluation criteria, and the results are shown in Table 2. Example 6 Chinese noodles G were obtained according to the formulation and production method of Example 1, except that noodle quality improver G was used instead of noodle quality improver A. The loosening properties at the time of forming the noodles, and the noodles were boiled in water at 100°C for 1 minute 20 seconds were evaluated for crispness, smoothness in the throat, elasticity, and flavor after boiling according to the following evaluation criteria, and the results are shown in Table 2.

[0077] Example 7 Chinese noodles H were obtained according to the formulation and production method of Example 1, except that noodle quality improver H was used instead of noodle quality improver A. The loosening properties at the time of forming the noodles, and the noodles were boiled in water at 100°C for 1 minute 20 seconds were evaluated according to the following evaluation criteria for the crispness, smoothness in the throat, elasticity, and flavor of Chinese noodles H after boiling, and the results are shown in Table 2.

[0078] Example 8 Chinese noodles I were obtained according to the formulation and manufacturing method of Example 1, except that noodle quality improver I was used instead of noodle quality improver A. The loosening properties at the time of forming the noodles, and the crispness, smoothness in the throat, elasticity, and flavor of Chinese noodles I after boiling were evaluated according to the following evaluation criteria, and the results are shown in Table 2.

[0079] Example 9 With the exception of changing the amount of noodle quality improver A added from 0.075 parts by mass to 0.01 parts by mass, Chinese noodles J were obtained according to the formulation and production method of Example 1. The noodles were formed into noodle strands, and boiled in water at 100°C for 1 minute 20 seconds. The noodles were evaluated for their crispness, smoothness in the throat, elasticity, and flavor after boiling according to the following evaluation criteria, and the results are shown in Table 2.

[0080] Example 10 Except for changing the amount of noodle quality improver A added from 0.075 parts by mass to 0.5 parts by mass, Chinese noodles K were obtained according to the formulation and manufacturing method of Example 1. The loosening properties at the time of forming the noodles, and the noodles were boiled in water at 100°C for 1 minute 20 seconds. The crispness, smoothness in the throat, elasticity, and flavor of the Chinese noodles K after boiling were evaluated according to the following evaluation criteria, and the results are shown in Table 2.

[0081] Comparative Example 2 With the exception of not adding the noodle quality improver A, Chinese noodles L were obtained according to the formulation and manufacturing method of Example 1. The noodles were formed into noodle strands, and boiled in water at 100°C for 1 minute 20 seconds. The Chinese noodles L after boiling were evaluated for their crispness, smoothness in the throat, elasticity, and flavor according to the following evaluation criteria, and the results are shown in Table 2.

[0082] Comparative Example 3 With the exception of not adding noodle quality improver A and adding 0.0375 parts by mass of soy protein and 0.0375 parts by mass of powdered soybean lecithin, Chinese noodles M were obtained according to the formulation and production method of Example 1. The loosening properties at the time of forming the noodles, and the crispness, smoothness in the throat, elasticity, and flavor of the Chinese noodles M after boiling were evaluated according to the following evaluation criteria, and the results are shown in Table 2.

[0083] Comparative Example 4 With the exception of not adding noodle quality improver A and adding 0.075 parts by mass of soy protein, Chinese noodles N were obtained according to the formulation and manufacturing method of Example 1. The loosening properties at the time of forming the noodles, and the crispness, smoothness in the throat, elasticity, and flavor of Chinese noodles N after boiling were evaluated according to the following evaluation criteria, and the results are shown in Table 2.

[0084] Comparative Example 5 With the exception of not adding noodle quality improver A and adding 0.075 parts by mass of powdered soybean lecithin, Chinese noodles O were obtained using the formulation and manufacturing method of Example 1. The loosening properties at the time of forming the noodles, and the noodles that were boiled in water at 100°C for 1 minute 20 seconds were evaluated according to the following evaluation criteria for the crispness, smoothness in the throat, elasticity, and flavor of the Chinese noodles O after boiling, and the results are shown in Table 2.

[0085] Evaluation criteria: (ease of slicing, crispness, smoothness, elasticity, flavor) Evaluation by 10 expert panelists ◎: Over 80% rated as good ○: Between 50% and 80% rated as good △: 20% to less than 50% rated as good ×: Less than 20% rated as good [Table 2]

[0086] <Production of instant Chinese noodles> Example 11 A flour composition was obtained by mixing 100 parts by weight of wheat flour for Chinese noodles (Toku Number One, manufactured by Nisshin Flour Milling Co., Ltd.), 1 part by weight of powdered activated gluten (Emasoft M1000, manufactured by Riken Vitamin Co., Ltd.), and 1 part by weight of dried egg white. Meanwhile, 1 part by weight of powdered kansui (red, manufactured by Oriental Yeast Co., Ltd.) and 1 part by weight of salt were added to 35 parts by weight of water, dispersed, and dissolved to obtain an aqueous solution. The wheat flour composition and aqueous solution were thoroughly mixed using a mixer to obtain noodle dough. After overnight retardation, the noodles were rolled, cut, and formed into noodle strands using a noodle machine, boiled in water at 100°C for 1 minute and 20 seconds, and then fried at 140°C for 1 minute to obtain instant Chinese noodles A. The noodles were packaged and stored at room temperature for 2 weeks, after which they were subjected to a hot water rehydration test. For the hot water reconstitution test, 50 g of the instant Chinese noodles A was placed in a container, and 300 ml of hot water containing 0.017 g of noodle quality improver A was poured into it. The container was then covered and the noodles were reconstituted for 4 minutes to obtain reconstituted instant Chinese noodles A. The reconstitution properties and noodle stretchability of the obtained reconstituted instant Chinese noodles A were evaluated according to the following evaluation criteria, and the results are shown in Table 3. The loosening properties after reconstitution were also evaluated according to the following evaluation criteria, and the results are shown in Table 3.

[0087] Example 12 Except for changing the amount of noodle quality improver A added from 0.017 g to 0.033 g, instant Chinese noodles B reconstituted in hot water were obtained using the formulation and production method of Example 11. The reconstitution properties and noodle stretchability of the obtained instant Chinese noodles B reconstituted in hot water were evaluated according to the following evaluation criteria, and the results are shown in Table 3. In addition, the loosening properties after reconstitution were evaluated according to the following evaluation criteria, and the results are shown in Table 3.

[0088] Example 13 Except for changing the amount of noodle quality improver A added from 0.017 g to 0.066 g, instant Chinese noodles C reconstituted in hot water were obtained using the formulation and production method of Example 11. The reconstitution properties and noodle stretchability of the obtained instant Chinese noodles C reconstituted in hot water were evaluated according to the following evaluation criteria, and the results are shown in Table 3. In addition, the loosening properties after reconstitution were evaluated according to the following evaluation criteria, and the results are shown in Table 3.

[0089] Example 14 A flour composition was obtained by mixing 100 parts by weight of wheat flour for Chinese noodles (Toku Number One, manufactured by Nisshin Flour Milling Co., Ltd.), 1 part by weight of powdered activated gluten (Emasoft M1000, manufactured by Riken Vitamin Co., Ltd.), and 1 part by weight of dried egg white. Meanwhile, 1 part by weight of powdered kansui (red, manufactured by Oriental Yeast Co., Ltd.), 1 part by weight of salt, and 0.075 parts by weight of noodle quality improver A were added to 35 parts by weight of water, dispersed, and dissolved to obtain an aqueous solution. The wheat flour composition and aqueous solution were thoroughly mixed using a mixer to obtain noodle dough. After overnight retardation, the noodles were rolled, cut, and formed into noodle strands using a noodle maker, boiled in water at 100°C for 1 minute and 20 seconds, and then fried at 140°C for 1 minute to obtain instant Chinese noodles D. The noodles were packaged and stored at room temperature for 2 weeks, after which they were subjected to a hot water rehydration test. For the hot water reconstitution test, 50 g of the instant Chinese noodles D was placed in a container, 300 ml of hot water was poured into it, and the container was covered and reconstituted for 4 minutes to obtain reconstituted instant Chinese noodles D. The reconstitution properties and noodle stretchability of the obtained reconstituted instant Chinese noodles D were evaluated according to the following evaluation criteria, and the results are shown in Table 3. In addition, the loosening properties after reconstitution were evaluated according to the following evaluation criteria, and the results are shown in Table 3.

[0090] Comparative Example 6 Instant Chinese noodles E reconstituted in hot water were obtained using the formulation and production method of Example 14, except that noodle quality improver A was not added. The reconstitution properties and noodle stretchability of the obtained instant Chinese noodles E reconstituted in hot water were evaluated according to the following evaluation criteria, and the results are shown in Table 3. In addition, the loosening properties after reconstitution were evaluated according to the following evaluation criteria, and the results are shown in Table 3.

[0091] Evaluation criteria: (reconstitution, stretchiness, loosening) Evaluation by 10 expert panelists ◎: Over 80% rated as good ○: Between 50% and 80% rated as good △: 20% to less than 50% rated as good ×: Less than 20% rated as good

[0092] [Table 3]

[0093] <Pasta production> Example 15 Commercially available dried pasta (Mama 1.6 mm) was boiled in hot water for 7 minutes, and then a 0.1% by mass aqueous solution of noodle quality improver A was sprayed onto it in an amount of 2% by mass based on the solid content of the noodles (the amount of adhesion was 0.0018 parts by mass as lipid-protein complex based on 100 parts by mass of the solid content of the noodles) to obtain pasta A. The texture (crispness and elasticity) of the obtained pasta A was evaluated according to the following evaluation criteria, and the results are shown in Table 4.

[0094] Comparative Example 7 Pasta B was obtained in the same manner as in Example 15, except that the 0.1% aqueous solution of noodle quality improver A was not sprayed. The texture (crispness and elasticity) of the obtained pasta B was evaluated according to the following evaluation criteria, and the results are shown in Table 4.

[0095] Evaluation criteria: (crispness, elasticity) Evaluation by 10 expert panelists ◎: Over 80% rated as good ○: Between 50% and 80% rated as good △: 20% to less than 50% rated as good ×: Less than 20% rated as good

[0096] [Table 4]

[0097] <Fresh pasta production> Example 16 A wheat flour composition was obtained by mixing 100 parts by mass of durum semolina flour (Joker A: Nippon Flour Mills Co., Ltd.) and 0.075 parts by mass of noodle quality improver A. Meanwhile, 50 parts by mass of whole eggs (net) and 1 part by mass of salt were added to 40 parts by mass of water, dispersed, and dissolved to obtain an aqueous solution. The wheat flour composition and aqueous solution were thoroughly mixed using a mixer to obtain noodle dough. After overnight retardation, an extrusion-type noodle maker was used to obtain fresh pasta A with a diameter of 2 mm. After packaging and storing in a refrigerator for one day, the following disentanglement test was conducted, and the results are shown in Table 5.

[0098] Comparative Example 8 Fresh pasta B was obtained using the same formulation and production method as in Example 16, except that noodle quality improver A was not added. The obtained fresh pasta B was subjected to the following disentanglement test in the same manner as in Example 16. The disentanglement property was evaluated according to the following evaluation criteria, and the results are shown in Table 5.

[0099] Evaluation criteria: (disentanglement) Evaluation by 10 expert panelists ◎: Over 80% rated as good ○: Between 50% and 80% rated as good △: 20% to less than 50% rated as good ×: Less than 20% rated as good

[0100] [Table 5]

[0101] <Production of frozen udon> Example 17 100 parts by mass of wheat flour (Shirotsubaki, manufactured by Nippon Flour Mills Co., Ltd.), 1 part by mass of salt, and 35 parts by mass of water were placed in a mixer bowl and thoroughly mixed using a hook in a vertical mixer to obtain a noodle dough, which is udon dough. The obtained udon dough was made into thick noodles with a thickness of 2 mm and a width of 4 mm. 500 g of udon noodles were placed in 4000 g of boiling water in which 0.4 g of noodle improver A had been dissolved, and the noodles were boiled for 4 minutes, then cooled on ice and frozen at -20°C to obtain frozen udon noodles A. Frozen udon A was stored at -20°C for two weeks, then placed in 2 liters of boiling water without thawing and boiled for one minute. It had a chewy texture, but was also very crisp, melted in the mouth, and went down smoothly. The absorbance of the boiled water was measured at a wavelength of 600 nm using a Hitachi spectrophotometer (U-2910), and was found to be 226 mAbs.

[0102] Comparative Example 9 Frozen udon B was obtained using the same formulation and production method as in Example 17, except that hot water not containing the noodle quality improver A was used. Frozen udon B boiled in the same manner as in Example 17 was inferior to udon A in terms of chewiness, crispness, melt-in-the-mouth texture, and smoothness down the throat. When the absorbance of the boiling water was measured at a wavelength of 600 nm using a Hitachi spectrophotometer (U-2910), it was found to be 335 mAbs, and the boiling water was cloudier than that of frozen udon A.

[0103] <Udon production> Example 18 100 parts by mass of wheat flour (Shirotsubaki, manufactured by Nisshin Flour Milling Co., Ltd.), 1 part by mass of salt, 0.075 parts by mass of noodle improver A, and 35 parts by mass of water were placed in a mixer bowl and thoroughly mixed using a hook in a vertical mixer to obtain noodle dough, which is udon dough. The obtained udon dough was made into thick noodles with a thickness of 2 mm and a width of 4 mm to obtain Udon A. The noodles were placed in boiling water, boiled for 5 minutes, and then cooled on ice. After boiling, Udon A had a chewy texture, yet was extremely crisp, melted in the mouth, and smooth down the throat.

[0104] Comparative Example 10 Udon B was obtained using the same formulation and production method as in Example 18, except that it did not contain the noodle quality improver A. After boiling, udon B obtained using the same method as in Example 18 was inferior to udon A in terms of chewy texture, crispness, melt-in-the-mouth feel, and smoothness down the throat.

[0105] <Noodle skin manufacturing> Example 19 100 parts by mass of wheat flour (Toku Number One: manufactured by Nisshin Flour Milling Co., Ltd.), 1 part by mass of salt, 0.075 parts by mass of noodle improver A, and 40 parts by mass of water were placed in a mixer bowl and thoroughly mixed using a hook in a vertical mixer to obtain a noodle skin dough for dumpling skins. The obtained gyoza skin dough was rolled to a thickness of 1.4 mm, and then cut into a circle with a diameter of 10 mm to obtain gyoza skin A. The obtained gyoza skin A was filled with 10 g of filling to obtain gyoza A. Gyoza A, which was placed in boiling water and boiled for 4 minutes, had a chewy texture, yet was extremely crisp, melted in the mouth, and went down smoothly.

[0106] Comparative Example 11 Gyoza B was obtained using the same formulation and manufacturing method as in Example 19, except that it did not contain the noodle quality improver A. After boiling, gyoza B obtained using the same method as in Example 19 was inferior to gyoza A in terms of chewiness, crispness, melt-in-the-mouth texture, and smoothness down the throat.

[0107] <Yakisoba production> Example 20 Chinese noodles A obtained according to the composition and production method of Example 1 were steamed for 7 minutes. 10 g of rapeseed oil was applied to an iron plate, heated, and then 150 g of steamed Chinese noodles A was added and fried for 2 minutes to obtain Yakisoba A. Yakisoba A had a chewy texture but was easy to bite into.

[0108] Comparative Example 12 Yakisoba B was obtained using the same formulation and manufacturing method as in Example 20, except that it did not contain the noodle quality improver A. Yakisoba B obtained using the same method as in Example 20 was inferior to Yakisoba A in both chewiness and crispness.

Claims

1. A quality improver for noodles, comprising a lipid-protein complex as an active ingredient, wherein the content of phospholipids in the lipids constituting the lipid-protein complex is 60 to 100 mass %, and the protein constituting the lipid-protein complex is a bean protein or a milk protein.

2. 2. The quality improver for noodles according to claim 1, wherein the lipid constituting the lipid-protein complex is lecithin.

3. 3. The quality improver for noodles according to claim 1, wherein the pulse protein is at least one protein selected from the group consisting of soybean protein, pea protein, fava bean protein, mung bean protein and chickpea protein.

4. The quality improver for noodles according to any one of claims 1 to 3, wherein the milk protein is a milk protein concentrate.

5. The quality improver for noodles according to any one of claims 1 to 4, wherein the mass ratio of protein to lipid in the lipid-protein complex is 100 parts by mass of protein to 10 to 250 parts by mass of lipid.

6. The quality improver for noodles according to any one of claims 1 to 5, wherein the quality improvement is one or more of improving texture, improving reconstitution properties with hot water, preventing starch elution during boiling, preventing stretching, and improving loosening properties.

7. A method for producing a quality improver for noodles as described in claim 1, wherein the lipid-protein complex is obtained by homogenizing an aqueous solution containing protein and lipid.

8. The method includes adding a lipid-protein complex to noodles, A method for improving the quality of noodles, wherein the content of phospholipids in the lipids constituting the lipid-protein complex is 60 to 100% by mass, and the protein constituting the lipid-protein complex is a bean protein or a milk protein.

9. 9. The method for improving the quality of noodles according to claim 8, wherein the lipid-protein complex is directly added to and mixed with the noodle dough raw materials, the lipid-protein complex is dispersed or dissolved in all or part of the blending water and then added to the noodle dough raw materials, or an aqueous solution of the lipid-protein complex is applied or sprayed onto the surface of the noodle band or noodle strands.

10. 10. The method for improving the quality of noodles according to claim 9, wherein the amount of the lipid-protein complex added is 0.0001 to 0.6 parts by mass per 100 parts by mass of the cereal flour contained in the noodles.

11. 9. The method for improving the quality of noodles according to claim 8, wherein the lipid-protein complex is added to water or hot water when the noodles are boiled or rehydrated.

12. The method for improving the quality of noodles according to claim 11, wherein the concentration of the lipid-protein complex in the water or hot water is 0.001 to 0.5% by mass.

13. Noodles containing the quality improver for noodles according to any one of claims 1 to 6.

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