Noodle composition and noodles

Abstract

To provide a composition for noodles including crushed products of cereals such as miscellaneous cereals, characterized by appearance such as grain feeling and the like and capable of producing noodles having good flavor at excellent noodle-making properties, and noodles prepared by using the same.SOLUTION: The composition used for producing noodles is characterized in including 3 or more kinds of crushed cereal products comprising soybean crushed products and barley crushed products, containing 3 mass% or more of particles having a particle diameter of 255 μm or more and having a median diameter of less than 70 μm. The noodles includes the composition for noodles according to the present invention in a raw material flour and has a content of 2 mass% or more of the composition for noodles in the raw material flour.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a noodle composition that contains pulverized grains, particularly including miscellaneous grains, and that can be used to produce noodles with good noodle-making properties, which have distinctive appearance such as graininess, and a good flavor. [Background technology]

[0002] Traditionally, cooked rice dishes and breads containing ground grains such as barley, pearl millet, soybeans, barnyard millet, foxtail millet, and corn have been commercially available to enhance their health image, texture, flavor, and other characteristics. However, noodle products containing ground grains are not widely used. This is thought to be because the use of ground grains with coarse particles significantly deteriorates noodle-making properties, making mass production by machine noodle making difficult. Furthermore, the use of finely ground grains improves noodle-making properties, but may impair the flavor of the grains or make it difficult to achieve distinctive appearance characteristics such as graininess, thereby reducing the benefits of incorporating grains. Furthermore, depending on the combination of grains used, allowing a maturation period can significantly reduce the strength of the noodle dough, noodle band, noodle strands, and noodle skin, or can deteriorate noodle-making properties, resulting in many short noodles.

[0003] Regarding the development of noodles using multigrains, for example, Patent Document 1 discloses a method for producing multigrain noodles, which aims to provide unique, high-added value multigrain noodles that do not use starch, improve noodle consistency, and increase the commercial value of the multigrain noodles, and the method comprises mixing milled millet powder with wheat flour to produce a mixed powder, adding water and stirring to form a dough, rolling the dough and cutting it into noodles, boiling the noodles, washing with water, cooling, and freezing them. Patent Document 2 also discloses a method for producing multigrain noodles with excellent taste and texture, which comprises using a blend of one or more millet or legumes such as barley, millet, foxtail millet, black rice, or black beans, milling the millet, adding rice koji and water to the millet flour obtained by milling the millet, and fermenting the millet flour to produce a millet liquor starter, and then mixing the millet liquor starter with wheat flour, kneading the resulting mixture, and cutting the resulting mixture into noodles of a specified thickness. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2009-65932 [Patent Document 2] Japanese Patent Application Laid-Open No. 2011-92153 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the technology of Patent Document 1 still sometimes results in poor noodle-making properties, and the technology of Patent Document 2 sometimes results in the unique flavor of sake yeast, making it difficult to obtain the desired flavor of minor grains.

[0006] Therefore, an object of the present invention is to provide a noodle composition that contains ground grains including miscellaneous grains, and that can be used to produce noodles with good noodle-making properties, which have distinctive appearance such as graininess and a good flavor, and to provide noodles using the same. [Means for solving the problem]

[0007] The inventors conducted extensive research into the types of ground grains and the particle size distribution of the ground grains, and discovered that the above-mentioned problems can be solved by a noodle composition containing a specified ground grain and having a specified particle size distribution.

[0008] That is, the above purpose is ,original Flour Noodles A noodle comprising a noodle composition, The noodle composition comprises three or more types of ground grains including ground soybeans and ground barley, contains 3% by mass or more of particles having a particle size of 255 μm or more and has a median diameter of less than 70 μm, the content of the ground soybeans is 5% by mass or more and 30% by mass or less, and the content of the ground barley is 5% by mass or more and 30% by mass or less, and The content of the noodle composition in the raw material flour is 2% by mass or more , and noodles containing 40% by mass or lessIn the present invention, the term "ground grain product" refers to grains such as wheat, rice, barley, pearl barley, rye, oats, buckwheat, amaranth, barnyard millet, foxtail millet, common millet, corn, white sorghum, soybeans, mung beans, adzuki beans, peas, peanuts, sesame, quinoa, chia seeds, etc., either as whole grains or ground to a desired particle size after pretreatment such as separation and refinement (separated husks may be used) as needed, such as hulling and germ removal (separated husks may also be used), roasting, defatting, etc., or a ground product obtained by sorting and refining such ground product by sieving or the like, or a ground product obtained by roasting such ground product. [Effects of the Invention]

[0009] The present invention can provide a noodle composition that contains ground grains including miscellaneous grains, and that can be used to produce noodles with good noodle-making properties, which have distinctive appearance such as graininess and a good flavor, and noodles made using the same. DETAILED DESCRIPTION OF THE INVENTION

[0010] [Noodle composition] The noodle composition of the present invention is a noodle composition used in the production of noodles, comprising three or more pulverized grains, including pulverized soybeans and pulverized barley, and characterized by containing 3% by mass or more of particles with a particle size of 255 μm or more and a median diameter of less than 70 μm. The noodle composition of the present invention is typically used in the production of noodles together with other raw material flours, such as wheat flour. Generally, when pulverized miscellaneous grains are used in a noodle composition, the nitrogen content decreases, resulting in poor noodle-making properties. In the present invention, the inclusion of pulverized soybeans as the pulverized grains enhances protein content, while the inclusion of pulverized barley improves water absorption. In combination with the pulverized soybeans, the strength of the noodle strands and noodle skin is improved, making them less susceptible to breakage and tearing, thereby improving noodle-making properties. Furthermore, the inclusion of a predetermined amount of particles with a particle size of 255 μm or more can impart distinctive appearance, such as a grainy texture, and flavor to the noodles, while maintaining an overall median diameter of less than 70 μm maintains noodle-making properties. The particles with a particle size of 255 μm or more are preferably less than 515 μm, since if the particle size is too large, noodle-making properties will be reduced. The particle size distribution of the noodle composition of the present invention can be adjusted by appropriately mixing three or more types of ground grain products, including ground soybeans and ground barley, each with different particle size distributions. In the present invention, the content and median diameter of particles with a particle size of 255 μm or more are values ​​measured using the method described in the Examples section below.

[0011] In the noodle composition of the present invention, the higher the content of particles having a particle size of 255 μm or more, the more the noodles can be imparted with distinctive appearance characteristics such as graininess and flavor, so it is preferably 3.5% by mass or more, more preferably 4% by mass or more, and particularly preferably 5% by mass or more. However, if the content is too high, noodle production properties may be reduced, so the upper limit is preferably 20% by mass or less, more preferably 15% by mass or less, and particularly preferably 10% by mass or less.

[0012] The nitrogen content of the noodle composition of the present invention is preferably 1.5% by mass or more, more preferably 1.75% by mass or more, and is preferably 3.5% by mass or less, more preferably 3.25% by mass or less. In the present invention, the nitrogen content is a value measured by the Kjeldahl method according to a conventional method.

[0013] In the noodle composition of the present invention, the higher the content of the ground soybean, the more the protein can be increased and the better the noodle-making properties, so it is preferably 5% by mass or more, more preferably 10% by mass or more, and particularly preferably 15% by mass or more. However, if the content is too high, it may affect the flavor, so it is preferably 30% by mass or less, and more preferably 25% by mass or less.

[0014] In the noodle composition of the present invention, the higher the content of the ground barley, the more improved the water absorbency, so it is preferably 5% by mass or more, more preferably 10% by mass or more, and particularly preferably 15% by mass or more. However, if the content is too high, the noodle-making properties may deteriorate and the strength of the noodle strands and noodle skin may decrease, so it is preferably 30% by mass or less, and more preferably 25% by mass or less.

[0015] In the present invention, the ground soybean product may be any ground soybean product. Examples include dried soybeans that have been ground as is (whole soybean flour), soybeans that have been dehulled or de-germinated, optionally heat-deodorized, and then ground (full-fat soybean flour (also called fat-containing soybean flour)), soybeans that have been roasted and then ground (kinako), soybeans that have been optionally dehulled, de-germinated, and heat-treated, then defatted, and ground (defatted soybean flour, low-fat soybean flour), and soybeans that have been roasted. Mixtures of the above ground soybeans may also be used. In the present invention, the ground soybean product is preferably enzyme-inactivated by heat treatment before or after grinding. This can suppress the generation of a grassy odor derived from hexanal due to the action of lipoxygenase during storage and use of the noodle composition of the present invention, allowing for the production of noodles with a better flavor.

[0016] In the present invention, the ground barley product is prepared by grinding barley into a powder or granule form using an appropriate grinding method. The type of barley may be any type, such as two-row barley, six-row barley, or naked barley, or may be non-waxy barley or waxy barley, and any barley variety may be used. Furthermore, the type or variety of barley may be a mixture of multiple types or varieties at the raw grain stage and / or at the ground grain product stage. The ground barley product may have been roasted at the raw grain stage and / or at the ground grain product stage.

[0017] In the noodle composition of the present invention, the pulverized grains other than the ground soybean and ground barley are not particularly limited as long as they have a particle size distribution that, when combined with the ground soybean and ground barley, results in the above-mentioned particle size distribution for the noodle composition, and one or more pulverized grains can be used. Examples include whole grains (including waxy varieties, if present) such as wheat, rice, pearl barley, rye, oats, buckwheat, amaranth, barnyard millet, foxtail millet, common sorghum, corn, white sorghum, mung beans, adzuki beans, peas, peanuts, sesame, quinoa, and chia seeds, or pulverized grains (including waxy varieties, if present) as whole grains, or pulverized grains pulverized to the desired particle size after, if necessary, pretreatment such as separation and purification (separated husks may be used), roasting, and defatting, or roasted pulverized grains, and mixtures of these pulverized grains. The noodle composition of the present invention preferably contains one or more ground grain products selected from the group consisting of ground rice (rice flour, brown rice flour, etc.), ground wheat flour (whole wheat flour, etc.), and ground corn (corn grits, etc.) as the ground grain product other than the ground soybean and ground barley. Furthermore, in the present invention, it is preferable that at least one of the ground grain products and / or raw grains of the ground grain product is roasted. This allows for the production of noodles with improved flavor. Examples of roasted ground grain products include roasted whole wheat flour, roasted brown rice flour, roasted soybean flour, roasted bran, and roasted barley flour. In the noodle composition of the present invention, the higher the content of the roasted ground grain product and / or ground grain product obtained by roasting raw grains, the better the flavor of the noodles; therefore, it is preferably 5% by mass or more, and more preferably 10% by mass or more. Furthermore, if the content is too high, the roasted aroma may be too strong; therefore, it is preferably 50% by mass or less, and more preferably 40% by mass or less.

[0018] [noodles] The noodles of the present invention comprise a raw material flour containing the noodle composition of the present invention, and the content of the noodle composition in the raw material flour is 2% by mass or more. The noodles of the present invention contain ground grains, including minor grains, and have distinctive appearances such as graininess, a good flavor, and good noodle-making properties during production. Other ingredients contained in the raw material flour are not particularly limited as long as they are generally used in raw material flour for noodles, and examples include wheat flour and starches. Examples of wheat flour that can be used include strong flour, semi-strong flour, medium-strength flour, weak flour, whole wheat flour, and durum flour. Examples of starches that can be used include tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch, as well as processed starches that are physically or chemically processed using these starches as raw materials. The inclusion of wheat flour is preferable in terms of good noodle-making properties. In the noodles of the present invention, the content of the composition for noodles in the raw material flour is preferably 5% by mass or more, more preferably 10% by mass or more, and the upper limit is preferably 40% by mass or less, more preferably 35% by mass or less.

[0019] The ingredients for the noodles of the present invention may contain ingredients commonly used in noodle production, as appropriate, as long as the effects of the present invention are not impaired. Examples of such ingredients include proteins such as egg white, egg yolk, casein, and powdered gluten; edible oils and fats; sugars; colorings; thickeners such as guar gum, locust bean gum, carrageenan, and xanthan gum; amino acids such as alanine, glycine, and lysine; seasonings such as sodium glutamate and salt; flavorings; alkaline water; and alcoholic preparations. Generally, when noodles are made using a raw material flour other than wheat flour, powdered gluten is sometimes added to improve noodle-making properties. However, as described above, when the noodle composition of the present invention is used as the raw material flour for noodles, the noodle-making properties are excellent, making the addition of powdered gluten unnecessary. Powdered gluten can impair the flavor of noodles containing ground grains, including miscellaneous grains, so it is preferable that the ingredients for the noodles of the present invention do not contain powdered gluten.

[0020] Noodles in the present invention include not only noodle strands and noodle bands used in udon, Chinese noodles, pasta, somen, hiyamugi, soba, reimen, etc., but also noodle skins used in gyoza, shumai, etc. Furthermore, there are no particular limitations on the form of noodles, and examples include fresh noodles, fresh noodle skins, semi-dried noodles, dried noodles, boiled noodles, steamed noodles, refrigerated noodles (chilled noodles), frozen noodles, instant noodles, cooked noodles, long-life noodles (LL noodles), etc. Noodles that are stored and distributed uncooked, such as fresh noodles, fresh noodle skins, semi-dried noodles, and dried noodles, are particularly preferred.

[0021] Any noodle-making method can be used for the method of producing noodles of the present invention. Because the noodles of the present invention have good noodle-making properties during production, they can be produced with a high yield by machine-made noodles using a roll-type noodle making machine. Machine-made noodles can be produced according to conventional methods. For example, the raw material flour and, if necessary, other ingredients are placed in a mixer, and a predetermined amount of water is added while stirring to prepare dough. Liquid ingredients and water-soluble ingredients such as salt can be dissolved or dispersed in water in advance and mixed when adding water. There are no particular restrictions on the amount of water added, as long as it can be applied to the rolling rolls of the roll-type noodle making machine. The dough is then placed in the roll-type noodle making machine, roughly rolled, and rolled to produce a noodle sheet. The resulting noodle sheet is then cut to the desired noodle width and wrapper shape to prepare fresh noodles. The resulting fresh noodles can be distributed as fresh noodles, dried in a drying chamber, or the like to produce dried noodles, or boiled and distributed as boiled noodles. Furthermore, when producing noodles using an extrusion-type noodle-making machine that extrudes dough from a nozzle body with many holes formed therein to produce noodles, productivity decreases. However, because the dough is tightly pressed to produce noodles, concerns about noodle-making performance are reduced, and the amount of the noodle composition of the present invention that can be blended into the noodles can be increased.

[0022] In general, when noodles are blended with pulverized grains rich in dietary fiber, such as pulverized barley, their water absorption improves and dough extensibility improves, tending to improve noodle-making properties in standard noodle-making processes. However, if dough, noodle sheets, noodle strands, noodle skins, etc. are stored for a specified period of time, such as an aging period, the strength of the dough, noodle sheets, noodle strands, noodle skins, etc. decreases over time, resulting in a decrease in noodle-making properties and shortening of the noodle strands and noodle skins. As described above, the noodles of the present invention contain the noodle composition of the present invention, which contains a combination of pulverized barley and pulverized soybeans, thereby improving the strength of the dough, noodle sheets, noodle strands, noodle skins, etc., and therefore preventing a decrease in noodle-making properties and the strength of the noodle strands and noodle skins even after an aging period or other period. Therefore, the noodles of the present invention are suitable for noodles whose production process includes a storage step, preferably for at least 1 hour, more preferably at least 3 hours, and particularly preferably at least 6 hours, at any stage after the step of adding water to the raw material flour to prepare the dough and before the step of cooking with heat. In particular, when the raw material flour contains a preferred embodiment of a noodle composition in which the above-mentioned ground soybean has been subjected to enzyme inactivation treatment, this is preferable because it can also suppress the generation of a grassy smell derived from hexanal due to the action of lipoxygenase during the maturation period, etc. [Example]

[0023] The present invention will be described in detail below with reference to examples. 1. Analysis of ground grain (1) Particle size distribution The pulverized grain materials shown in Table 1 were selected as the pulverized grain materials used in the noodle composition, and the particle size distribution of each pulverized grain material was measured by Fraunhofer diffraction using a laser diffraction particle size distribution analyzer (HELOS&RODOS, Nippon Laser). The content of particles with a particle size of 255 μm or larger in each pulverized grain material was determined by measuring the proportion of particles with a particle size of 255 μm or larger from the volume-based distribution (frequency distribution), and the median diameter was determined by calculating the cumulative 50% particle size from the volume-based distribution (frequency distribution). The analysis conditions were a dispersion pressure of 2 bar and a measurement range of R5. The measured values ​​are shown in Table 1. (2)Nitrogen content The nitrogen content of each grain mill was measured by the Kjeldahl method, and the measured values ​​are shown in Table 1.

[0024] [Table 1]

[0025] 2. Preparation of noodle composition Each noodle composition was prepared by mixing the pulverized grain products shown in 1., in the proportions shown in Tables 2 and 3, after grinding all or part of the material as needed. The content of particles with a particle size of 255 μm or more and the median diameter of each noodle composition were measured using the method described in 1. The nitrogen content was calculated using the nitrogen content in Table 1. The results are shown in Tables 2 and 3.

[0026] [Table 2]

[0027] [Table 3]

[0028] 3. Preparation of fresh noodles Fresh noodles were prepared in each Example and Comparative Example using the blends of raw material flour shown in Tables 4 to 7. Udon noodles were prepared in the Reference Example, Examples 1 to 17, and Comparative Examples 1 to 4, Chinese noodles in Examples 18 to 21, and gyoza skins in Examples 22 to 25. Specifically, all ingredients except water were placed in a vacuum pin mixer, and while stirring, 35 to 40 parts by mass of water was added to 100 parts by mass of raw material flour. The mixture was mixed until the dough was crumbly, to prepare the dough. The amount of water added was adjusted appropriately based on the state of each dough. Other ingredients added during dough preparation included 4% by mass of salt for udon noodles, 1% by mass of salt and 1% by mass of powdered alkaline water for Chinese noodles, and 1% by mass of salt for gyoza skins. The resulting dough was then put into a roll-type noodle machine, and in the case of udon, it was roughly rolled once, combined once, and rolled five times to prepare a 2 mm thick noodle sheet, from which noodle strands were cut with a No. 10 cutting blade to prepare fresh noodles.In the case of Chinese noodles, it was roughly rolled once, combined once, and rolled five times to prepare a 1.5 mm thick noodle sheet, from which noodle strands were cut with a No. 20 cutting blade to prepare fresh noodles.In the case of gyoza wrappers, it was roughly rolled once and rolled twice to adjust the thickness to 1 mm, and then punched out to a wrapper diameter of 90 mm to prepare fresh gyoza wrappers.The prepared fresh noodles and raw gyoza wrappers were aged in a refrigerator (approximately 10°C) for 12 hours. 4. Preparation of boiled noodles 100 g of the post-matured fresh noodles of each Example and Comparative Example obtained in 3. was boiled in boiling water for 8 minutes in the case of udon noodles, then cooled in water to prepare boiled noodles, or boiled for 3 minutes in the case of Chinese noodles, and then added to 300 ml of warm ramen soup to prepare boiled noodles. 5. Preparation of Dumplings 3. The aged raw gyoza skins obtained in each example were stuffed with 18 g of ingredients (pasteurizing ingredients made from ground pork, cabbage, etc.), and 10 pieces of the raw gyoza were placed in a heated frying pan with 10 g of salad oil. 150 g of boiling water was poured over the pieces, and the lid was closed and the pieces were steamed for 5 minutes. The lid was then opened and the pieces were browned to prepare cooked gyoza. 6. Noodles evaluation For each example and comparative example, the noodle production properties during preparation, the appearance and strength of the resulting fresh noodles, and the taste and flavor of the cooked (boiled or steamed) noodles were evaluated according to the following criteria. Each evaluation result represents the average score of 10 trained expert panels. The results are shown in Tables 4 to 7. (1) Noodle making 5: Very easy to work with, no fabric loss 4: Easy to work with, with almost no fabric loss 3: Workability is generally good, and some fabric loss is observed, but within acceptable limits. 2: Poor workability and high fabric loss 1: There is a lot of dough loss, and it is almost impossible to make noodles. (2) Strength of fresh noodles 5: After aging, the fresh noodles have the same strength as noodles made only from wheat flour, and do not become short or break. 4: After aging, the fresh noodles are slightly weaker than noodles made only from wheat flour, but they do not become short or break. 3: After aging, fresh noodles are weaker than noodles made only from wheat flour, but there is almost no short noodle or tearing. 2: After aging, fresh noodles are weaker than noodles made only from wheat flour, and short noodles and breakage are somewhat observed. 1: After aging, fresh noodles are much weaker than wheat flour noodles, and tend to be short and break. (3) Appearance of cooked (boiled or steamed) noodles 5: There are a moderate number of grain-derived specks, making it clear that the noodles are made with multiple grains. 4: Grain specks can be seen, making it clear that the noodles are made with multiple grains. 3: You can see some grain specks, making it possible to distinguish it from noodles made only from wheat flour. 2: Although slight grain specks can be seen, it is difficult to distinguish from noodles made only from wheat flour. 1: No grain-derived specks are visible, making it indistinguishable from noodles made only from wheat flour. (4) Taste and flavor of cooked (boiled or steamed) noodles 5: No bitterness or astringency, with a strong natural grain flavor 4: There is almost no bitterness or astringency, and you can taste the natural flavor of the grains. 3: Slightly bitter or astringent, or a faint natural grain flavor 2: Strong bitterness or astringency, or lack of natural grain flavor 1: Very bitter and acrid, lacking the natural flavor of grains

[0029] [Table 4]

[0030] [Table 5]

[0031] [Table 6]

[0032] [Table 7]

[0033] As shown in Tables 4 to 7, the noodles (udon, Chinese noodles, or gyoza wrappers) of Examples 1 to 25 were prepared using raw material flours containing 2 to 35 mass% of the noodle compositions of Production Examples 3 to 7 and Production Examples 10 to 17, which consisted of three or more types of ground grains including ground soybean and ground barley, contained 4.0 to 15.3 mass% of particles with a particle size of 255 μm or more, and had a median diameter of 30.1 to 64.5 μm. These compositions exhibited good noodle-making properties and good strength when produced fresh, and the appearance, taste, and flavor of the cooked (boiled or steamed) noodles were also highly rated. On the other hand, despite containing the same type of ground grain as above, the noodles of Comparative Example 1, which was prepared using a raw material flour containing 20% ​​by mass of the noodle composition of Production Example 1 with a median diameter of 71.4 μm, exhibited poor noodle-making properties and raw noodle strength, while the noodles of Comparative Example 2, which was prepared using a raw material flour containing 20% ​​by mass of the noodle composition of Production Example 2 with a content of particles of 255 μm or larger of 0.7% by mass, were rated poor in appearance, taste, and flavor when cooked.Furthermore, despite having a particle size distribution within the same range as above, the noodles of Comparative Example 3, which was prepared using a raw material flour containing 20% ​​by mass of the noodle composition of Production Example 8, which did not contain ground soybean as a ground grain, exhibited poor noodle-making properties and raw noodle strength, and the noodles of Comparative Example 4, which was prepared using a raw material flour containing 20% ​​by mass of the noodle composition of Production Example 9, which did not contain ground barley, exhibited poor noodle-making properties. Therefore, it was suggested that by using a noodle composition consisting of three or more types of ground grains, including ground soybeans and ground barley, containing 3% by mass or more of particles with a particle size of 255 μm or more and a median diameter of less than 70 μm, it is possible to produce noodles containing ground grains, including miscellaneous grains, that have distinctive appearance such as graininess, and have a good flavor, with good noodle-making properties. Furthermore, when Example 6, which used the noodle composition of Production Example 10, which contains barley flour A prepared from waxy barley as the ground barley, was compared with Example 8, which used the noodle composition of Production Example 12 (other formulations were the same as in Production Example 10), which contains barley flour B prepared from non-glutinous barley, both received similarly good evaluations, indicating that the barley used as the raw material for the ground barley can be either non-glutinous or waxy.

[0034] The presence or absence of enzymatic activity of the pulverized soybeans used in the noodle compositions was investigated. A comparison was made between Example 6, which used the noodle composition of Production Example 10, which contained enzyme-inactivated soybean flour A, and Example 7, which used the noodle composition of Production Example 11, which contained unmodified, enzymatically active soybean flour B. Example 6 received higher evaluations for noodle-making properties, strength of fresh noodles, and taste and flavor of cooked noodles. This suggests that enzyme-inactivating the pulverized soybeans used in the noodle compositions is preferable. Furthermore, the effect of the pulverized soybean content in the noodle compositions was examined. Comparisons were made between Examples 11, 12, 6, and 13, which used noodle compositions of Production Example 15, Production Example 16, Production Example 10, Production Example 10, and Production Example 17, which contained 5% by mass, 10% by mass, 20% by mass, and 30% by mass, respectively. All noodles were evaluated as favorable, but the noodle-making properties and strength of fresh noodles tended to improve with increasing pulverized soybean content.

[0035] When the effect of roasting the pulverized grain used in the noodle composition was investigated, the noodle composition of Production Example 13, which used whole wheat flour D obtained from roasted raw grains, and the noodles of Examples 9 and 10, which used the noodle composition of Production Example 14, which used brown rice flour, received extremely high ratings for taste and flavor when cooked. This suggests that it is preferable that the pulverized grain used in the noodle composition and / or at least one of the raw grains for the pulverized grain be roasted.

[0036] When the effect of the content of the noodle composition in the raw material flour of noodles was investigated, a comparison was made of the noodles of Examples 14, 15, 16, and 17, which were prepared using raw material flour containing 2%, 5%, 20%, and 35% by mass, respectively, of the noodle composition of Production Example 4. All noodles were evaluated as good, but the appearance and taste / flavor of the cooked noodles tended to improve as the content of the noodle composition increased. Similar evaluation results were also obtained for the noodles (Chinese noodles) of Examples 18, 19, 20, and 21, which were prepared using raw material flour containing 2%, 5%, 20%, and 35% by mass, respectively, of the noodle composition of Production Example 7, and the noodles (gyoza skins) of Examples 22, 23, 24, and 25, which were prepared using raw material flour containing 2%, 5%, 20%, and 35% by mass, respectively, of the noodle composition of Production Example 13. Therefore, it was suggested that similar effects could be obtained with various types of noodles.

[0037] The results of the above examples demonstrate that by using a noodle composition consisting of three or more types of ground grains, including ground soybean and ground barley, containing 3% by mass or more of particles with a particle size of 255 μm or more and having a median diameter of less than 70 μm, it is possible to produce noodles containing ground grains including miscellaneous grains, which have distinctive appearances such as a grainy texture and a good flavor, with good noodle-making properties.

[0038] The present invention is not limited to the configurations and examples of the above-described embodiments, and various modifications are possible within the scope of the gist of the invention. [Industrial Applicability]

[0039] The present invention can provide a noodle composition that contains ground grains including miscellaneous grains, and that can be used to produce noodles with good noodle-making properties, which have distinctive appearance such as graininess and a good flavor, and noodles made using the same.

Claims

1. Noodles containing a noodle composition in raw material flour, The noodle composition comprises three or more kinds of ground grains including ground soybean and ground barley, Contains 3% by mass or more of particles having a particle size of 255 μm or more and has a median diameter of less than 70 μm, The content of the soybean powder is 5% by mass or more and 30% by mass or less, The content of the ground barley is 5% by mass or more and 30% by mass or less, and Noodles, wherein the content of the noodle composition in the raw material flour is 2% by mass or more and 40% by mass or less.

2. 2. The noodles according to claim 1, wherein the noodle composition comprises one or more ground grains selected from the group consisting of rice flour, corn grits, glutinous rice flour, whole wheat flour, and brown rice flour.

3. The noodles according to claim 1 or 2, wherein the content of particles having a particle size of 255 μm or more is 3.5 to 20 mass %.

4. The noodles according to any one of claims 1 to 3, wherein the pulverized grain product and / or at least one of the raw grains for the pulverized grain product have been roasted.

5. The noodles according to any one of claims 1 to 4, wherein the ground soybean has been subjected to an enzyme inactivation treatment.

6. A method for producing noodles, comprising a step of adding water to raw material flour to prepare dough, the raw material flour contains a noodle composition, The noodle composition comprises three or more kinds of pulverized grains including pulverized soybeans and pulverized barley, Contains 3% by mass or more of particles with a particle size of 255 μm or more and has a median diameter of less than 70 μm, The content of the soybean powder is 5% by mass or more and 30% by mass or less, The content of the ground barley is 5% by mass or more and 30% by mass or less, and A method for producing noodles, wherein the content of the noodle composition in the raw material flour is 2% by mass or more and 40% by mass or less.

7. 7. The method for producing noodles according to claim 6, further comprising a preserving step for one hour or more at any stage after the step of adding water to the raw material flour to prepare dough and before the step of cooking the dough.

8. A noodle composition used in the method for producing noodles according to any one of claims 1 to 5 or noodles according to claim 6 or 7, It consists of three or more kinds of ground grains including ground soybeans and ground barley, Contains 3% by mass or more of particles having a particle size of 255 μm or more and has a median diameter of less than 70 μm, The content of the soybean powder is 5% by mass or more and 30% by mass or less, A noodle composition having a content of the ground barley of 5% by mass or more and 30% by mass or less.

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