Soybean-containing dried noodles, noodle set, and method for producing soybean-containing dried noodles

Abstract

Provided are: soybean-containing dried noodles having suppressed soybean odor and good texture even when 40 mass% or more of soybean flour is contained in the raw material powder; a noodle set; and a method for producing the soybean-containing dried noodles.　The soybean-containing dried noodles are obtained by preparing a dough using a raw material powder containing 40 mass% or more of soybean flour, 0.01-2 mass% of lye water, and 0.1-7 mass% in total of at least one polysaccharide selected from psyllium seed gum, alginic acid esters, and hydroxypropyl methylcelluloses, molding the prepared dough, and then drying the molded dough.

Description

Soybean-containing dried noodles, noodle set, and method for producing soybean-containing dried noodles

[0001] The present invention relates to soy-containing dried noodles produced using ingredients containing soy flour, a noodle set comprising the soy-containing dried noodles, and a method for producing soy-containing dried noodles using ingredients containing soy flour.

[0002] In recent years, growing health consciousness has led to a demand for high-protein, low-carbohydrate foods, and noodles using soy flour as the raw material have been proposed (see, for example, Patent Documents 1 to 4). For example, Patent Document 1 describes noodles containing 15% to 22% by mass of whole wheat flour, 3% to 15% by mass of soy flour, and 3% to 6% by mass of rice bran. Furthermore, Patent Document 2 describes noodles made using a noodle composition containing 3% by mass or more of particles with a particle size of 255 μm or more and 5% by mass or more of ground soybeans having a median diameter of less than 70 μm.

[0003] Furthermore, Patent Document 3 describes soy noodles that contain a soybean-derived protein-containing material and tapioca starch to suppress soybean odor and harshness, and the amount of the soybean-derived protein-containing material is 40 parts by mass or more per 100 parts by mass of the total amount of the soybean-derived protein-containing material and starch raw material. Meanwhile, Patent Document 4 describes a soybean noodle that has an adhesion of 300 J / m when a stirred mixture of soybean-containing noodles and water in an amount equal to the mass ratio of the soybean-containing noodles is measured using a rheometer with a conical plunger having a diameter of 1.8 mm. ３ The document describes soybean-containing noodles that have good suitability for noodle production, produced by using raw material flour containing the following soybean flour in the range of 7 to 50 mass %.

[0004] International Publication No. 2022 / 004126 JP 2022-097951 A JP 2022-110419 A JP 2022-155950 A

[0005] In the conventional soy-containing noodles described above, increasing the amount of soy flour in the raw material flour allows for noodles with a higher protein content and lower sugar content. However, increasing the soy content can cause problems such as a stronger soybean-specific odor (hereinafter referred to as "soybean odor"), resulting in a loss of flavor, or the noodles becoming too hard and resulting in a poor texture.

[0006] Therefore, an object of the present invention is to provide soy-containing dried noodles, a noodle set, and a method for producing soy-containing dried noodles that have a suppressed soybean odor and a good texture after reconstitution with hot water or boiling, even when the raw material flour contains 40% by mass or more of soy flour.

[0007] The soy-containing dried noodles of the present invention contain, relative to the total mass of the raw material flour, 40% by mass or more of soy flour, 0.01 to 2% by mass of kansui (water mineral water), and a total of 0.1 to 7% by mass of at least one polysaccharide selected from psyllium seed gum, propylene glycol alginate (PGA; hereinafter abbreviated as "alginate ester"), and hydroxypropyl methylcellulose (HPMC). The soy-containing dried noodles of the present invention may also contain, per 100 parts by mass of the soy flour, 0.02 to 4.14 parts by mass of the kansui and 0.2 to 14.5 parts by mass of at least one polysaccharide selected from psyllium seed gum, alginate ester, and hydroxypropyl methylcellulose. The soy-containing dried noodles of the present invention contain at least an alginate ester, and may further contain hydroxypropyl methylcellulose or psyllium seed gum. When psyllium seed gum and an alginate ester are contained, the blending ratio, by mass, of psyllium seed gum:alginate ester can be 1:0.01 to 3. When hydroxypropyl methylcellulose and an alginate ester are contained, the blending ratio, by mass, of hydroxypropyl methylcellulose:alginate ester can be 1:0.01 to 3. The kansui acts, for example, as a soybean odor suppressor. When the soybean flour content relative to the total mass of the raw material flour is x %, the soy-containing dried noodles of the present invention can have an n-hexanal concentration, determined by measurement using headspace gas chromatography, of (0.27 x x) ppm or less. The soybean-containing dried noodles of the present invention can be boiled in boiling water for 5 minutes when the noodles are 1.2 mm thick, and then the noodles are poured into a strainer with a mesh opening of 2 mm together with the cooking water and allowed to stand for 30 seconds, whereby the mass of the boiled noodles obtained after draining is 2.3 to 2.9 times the mass of the dried noodles before boiling.

[0008] The noodle set according to the present invention comprises the soybean-containing dried noodles described above and a liquid seasoning.

[0009] The method for producing soy-containing dried noodles of the present invention comprises the steps of: preparing a dough using a raw material flour containing at least 40% by mass of soy flour, 0.01 to 2% by mass of alkaline mineral water, and 0.1 to 7% by mass in total of at least one polysaccharide selected from the group consisting of psyllium seed gum, alginate ester, and hydroxypropyl methylcellulose; shaping the dough to produce noodles; and drying the noodles. The raw material flour may contain, for example, 0.02 to 4.14 parts by mass of alkaline mineral water and 0.2 to 14.5 parts by mass in total of at least one polysaccharide selected from the group consisting of psyllium seed gum, alginate ester, and hydroxypropyl methylcellulose per 100 parts by mass of the soy flour. Furthermore, the raw material flour contains at least an alginate ester, and may further contain hydroxypropyl methylcellulose or psyllium seed gum. For example, when the raw material flour contains psyllium seed gum and alginic acid, the blending ratio, by mass, of psyllium seed gum:alginate ester can be 1:0.01 to 3. Alternatively, when the raw material flour contains hydroxypropyl methylcellulose and alginic acid, the blending ratio, by mass, of hydroxypropyl methylcellulose:alginate ester can be 1:0.01 to 3. The method for producing soy-containing dried noodles of the present invention provides soy-containing dried noodles in which, when the soy flour content relative to the total mass of the raw material flour is x %, the n-hexanal concentration determined by headspace gas chromatography is no more than (0.27×x) ppm.

[0010] Here, the "raw material flour" in the present invention includes all powdery raw materials, and in addition to soy flour, which is the main raw material, also includes secondary raw materials such as cereal flour other than soy flour, such as wheat flour, gluten flour, polysaccharides, starches, salt, alkaline water, vegetable powder, mannan powder, powdered oils and fats, thickening polysaccharides, colorants, amino acids, sugars, dextrin, dried egg white, pH adjusters, and shelf life improvers.

[0011] According to the present invention, it is possible to provide soy-containing dried noodles, a noodle set, and a method for producing soy-containing dried noodles that suppress the soybean odor even when using a raw material flour containing 40% by mass or more of soy flour, and that, when reconstituted in hot water or boiled, produce noodles that are appropriately soft and have a good texture.

[0012] 1 is a flowchart showing a method for producing soybean-containing dried noodles according to a first embodiment of the present invention.

[0013] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will now be described in detail with reference to the accompanying drawings. However, the present invention is not limited to the following embodiments.

[0014] First Embodiment First, we will explain soy-containing dried noodles (hereinafter simply referred to as "dried noodles") according to a first embodiment of the present invention. The dried noodles of this embodiment contain 40% by mass or more of soy flour, 0.01 to 2% by mass of alkaline mineral water, and a total of 0.1 to 7% by mass of at least one polysaccharide selected from psyllium seed gum, alginate ester, and hydroxypropyl methylcellulose, relative to the total mass of the raw material flour.

[0015] [Soy flour] Soy flour is one of the main ingredients in the dried noodles of this embodiment, and is blended into the raw material flour in an amount of 40% by mass or more. There are no particular lower limits on the amount of soy flour in the raw material flour from the standpoint of suitability for noodle production and the binding properties of the noodle strands, but if the soy flour content is too low, the effects of incorporating soy flour (high protein, low carbohydrate noodles) cannot be fully obtained, and therefore, in the dried noodles of this embodiment, the soy flour content relative to the total mass of the raw material flour is set to 40% by mass or more. Note that, as this significantly reduces the soy odor, a soy flour content of 50% by mass or more is particularly suitable in the present invention.

[0016] Furthermore, there is no particular upper limit to the amount of soy flour, but if the soy flour content is 84% ​​by mass or more relative to the total mass of the raw material flour, the noodle strings will lose their binding strength and become more prone to breaking. For this reason, the soy flour content in the raw material flour is preferably less than 84% by mass, more preferably 81% by mass or less, and even more preferably 70% by mass or less.

[0017] The soy flour blended into the dried noodles of this embodiment may be either full-fat soy flour or defatted soy flour, or either heated soy flour or raw soy flour, but the use of full-fat soy flour improves the flavor of the noodles, while the use of raw soy flour improves the suitability for noodle making. Furthermore, the type of soybean is not particularly limited, and various soybeans such as yellow soybeans, black soybeans, red soybeans, green soybeans, white soybeans, large-grain soybeans, medium-grain soybeans, and small-grain soybeans can be used, and lipoxygenase-deficient soybeans can also be used.

[0018] [Kansui] Kansui is an essential ingredient in the dried noodles of this embodiment, and has the effect of suppressing a soybean odor by suppressing the generation of n-hexanal, which is the cause of the soybean odor in soy-containing noodles, and the effect of improving water absorbency and softening the noodles after reconstitution or boiling (hereinafter referred to as "after boiling"). Therefore, by blending kansui with the raw material flour, noodles can be obtained that are free of a soybean odor, have good water absorbency during reconstitution or boiling, and have a good texture after boiling, even if they contain 40% by mass or more of soy flour.

[0019] However, if the kansui content in the dried noodles is less than 0.01% by mass relative to the total mass of the raw material flour, the above-mentioned effects will not be fully achieved, and if the kansui content in the dried noodles exceeds 2% by mass, the kansui smell will become stronger and the flavor will deteriorate. Therefore, in the dried noodles of this embodiment, the kansui content is set to 0.01 to 2% by mass relative to the total mass of the raw material flour. The kansui content is preferably 0.02 to 1.2% by mass, and more preferably 0.13 to 0.19% by mass, relative to the total mass of the raw material flour. By keeping the kansui content within this range, soy-containing dried noodles can be obtained that have no noticeable soy or kansui smell and have good texture and water absorbency.

[0020] Furthermore, from the viewpoint of suppressing the soybean odor and improving the texture of the noodles after boiling, the content of kansui is preferably 0.02 to 4.14 parts by mass, and more preferably 0.25 to 1.63 parts by mass, per 100 parts by mass of soy flour.

[0021] The kansui blended with the dried noodles of this embodiment is not particularly limited as long as it is approved as a food additive, and examples thereof include those containing carbonates such as potassium carbonate, sodium carbonate (anhydrous, crystalline), and sodium bicarbonate as active ingredients; orthophosphates such as sodium dihydrogen phosphate (anhydrous, crystalline), potassium dihydrogen phosphate, disodium hydrogen phosphate (anhydrous, crystalline), dipotassium hydrogen phosphate, trisodium phosphate (anhydrous, crystalline), and tripotassium phosphate; and condensed phosphates such as tetrasodium pyrophosphate (anhydrous, crystalline), tetrapotassium pyrophosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, and potassium metaphosphate as active ingredients. These kansui may be used alone, or two or more types may be used in combination. When two or more types of kansui are used, they may be blended so that the total amount falls within the aforementioned range.

[0022] Furthermore, "kansui" comes in the form of powdered kansui and liquid kansui, and either can be used for the dried noodles of this embodiment. When using liquid kansui, the amount of liquid kansui added can be converted into a dry mass to determine the total mass of the raw material flour and the kansui content, and the amount should be added so that the dry mass is 0.01 to 2%.

[0023] [Polysaccharides] Psyllium seed gum, alginate esters, and HPMC have the effect of imparting appropriate hardness to soybean-containing noodles. By blending one or more polysaccharides selected from psyllium seed gum, alginate esters, and HPMC with the aforementioned kansui, the texture of the soybean-containing noodles after boiling can be improved. Furthermore, the aforementioned psyllium seed gum, alginate esters, and HPMC also have the effect of improving the noodle-making suitability and binding properties of soybean-containing noodles.

[0024] However, if the total content of psyllium seed gum, alginate ester, and HPMC is less than 0.1% by mass relative to the total mass of the raw material flour, the above-mentioned effects will not be fully achieved, and the texture after boiling will be poor and the suitability for making noodles will be reduced. On the other hand, if the total content of psyllium seed gum, alginate ester, and HPMC exceeds 7% by mass relative to the total mass of the raw material flour, the noodles will be too hard after boiling, resulting in a poor texture. Therefore, the dried noodles of this embodiment contain at least one polysaccharide from psyllium seed gum, alginate ester, and HPMC in an amount ranging from 0.1 to 7% by mass relative to the total mass of the raw material flour.

[0025] The polysaccharide content is preferably 0.2 to 3.0% by mass, and more preferably 0.5 to 1.9% by mass, relative to the total mass of the raw material flour. By ensuring that the polysaccharide content falls within this range, soy-containing dried noodles with excellent texture and water absorbency can be obtained. Note that the polysaccharide content here refers to the total amount of psyllium seed gum, alginate ester, and HPMC.

[0026] Furthermore, in relation to the amount of kansui blended as described above, the blend amounts of psyllium seed gum, alginate ester, and hydroxypropyl methylcellulose are preferably 0.2 to 14.5 parts by mass, and more preferably 0.9 to 14.3 parts by mass, in total per 100 parts by mass of soy flour. By blending the amounts of psyllium seed gum, alginate ester, and hydroxypropyl methylcellulose within these ranges, the texture of the soy-containing dried noodles can be further improved.

[0027] The polysaccharide added to the dried noodles of this embodiment is preferably psyllium seed gum or HPMC, and more preferably a combination of psyllium seed gum or HPMC with an alginate ester. Adding psyllium seed gum or HPMC to soybean-containing noodles improves binding properties, resulting in noodles with a chewy texture. On the other hand, adding an alginate ester to soybean-containing noodles results in noodles with a smooth and silky texture.

[0028] Furthermore, when an alginate ester and psyllium seed gum or HPMC are used in combination with soybean-containing noodles, noodles with a moderate firmness and a smooth, slippery texture can be obtained. Specifically, when psyllium seed gum or HPMC is used in combination with an alginate ester, the blending ratio, by mass, is preferably psyllium seed gum:alginate ester = 1:0.01-3 or HPMC:alginate ester = 1:0.01-3, which allows the soybean-containing noodles to have a more favorable texture after boiling.

[0029] Furthermore, the types of psyllium seed gum, alginate ester, and HPMC are not particularly limited and can be appropriately selected depending on the amount of soy flour and other ingredients, the desired texture, etc. However, for example, if a material with a high viscosity (in solution) is used, the amount of polysaccharide can be reduced.

[0030] [Gluten] Gluten, a protein contained in wheat, has the effect of improving the binding properties of noodle strands, and is blended into the dried noodles of this embodiment as needed. There are no particular restrictions on the amount of gluten in the dried noodles of this embodiment, but from the perspective of improving suitability for noodle production, it is preferable that gluten be blended into the raw material flour at a rate of 5 to 15 mass %, or 10 to 29 parts by mass per 100 parts by mass of the soy flour described above.

[0031] In the dried noodles of this embodiment, gluten is mainly added as gluten flour, but when wheat flour is used as the raw material flour, gluten (protein) in the wheat flour is also included. When only gluten flour is used (wheat flour is not included), it is sufficient to blend it so that the amount of protein in the gluten flour is within the above-mentioned range, and when wheat flour is also included in the raw material flour, it is sufficient to blend it so that the total amount of protein in the gluten flour and the protein in the wheat flour are within the above-mentioned range.

[0032] [Other Ingredients] In addition to the components described above, the raw material flour used for the dried noodles of this embodiment may also contain cereal flours other than soy flour and starches. Examples of cereal flours other than soy flour include those obtained by milling (powdering) flours obtained from grains such as wheat, barley, and rye, as well as grains such as rice, buckwheat, and corn, which have been cleaned, washed, or refined as necessary, and either used raw or heat-processed to produce gelatinized grains.

[0033] These cereal flours may be selected appropriately according to the application and purpose, and may be used alone or in combination with multiple cereal flours. For example, wheat flour is used to produce udon, hiyamugi, somen, Chinese noodles, pasta, etc., buckwheat flour or buckwheat flour and wheat flour is used to produce soba, and rice flour is used to produce rice vermicelli, pho, etc.

[0034] Furthermore, examples of starches include starches derived from cornstarch, potato, sweet potato, tapioca, sago palm, wheat, rice, kudzu, bracken, lotus root, mung beans, and other legumes, and in addition to raw starch, may also include processed starches such as pregelatinized starch, acetylated starch, etherified starch, and cross-linked starch. These starches are added as needed for purposes such as improving the texture of the noodles, smoothing the surface of the noodle strands, and shortening the boiling time during cooking.

[0035] Furthermore, the raw material flour may contain additives such as psyllium seed gum, thickening polysaccharides other than alginate esters and HPMC, salt, vegetable powder, mannan powder, powdered oils and fats, colorants, amino acids, sugars, dextrin, dried egg white, pH adjusters, and shelf life improvers.

[0036] In addition to the raw material flour described above, the dried noodles of this embodiment may also contain other ingredients such as water, brewed vinegar, alcohol, yeast, flavorings, soy sauce, soy milk, milk and processed milk products, and dashi ingredients such as kelp and bonito. The ingredients other than the raw material flour and the amounts of each ingredient can be selected and set as appropriate depending on the type of noodles and their purpose.

[0037] [Noodle Thickness] The thickness of the dried noodles of this embodiment is not particularly limited and can be selected appropriately depending on the purpose and cooking method, but it is preferable to set the noodle thickness to 1.5 mm or less, which enables short-time cooking and cooking in a microwave oven. Because the dried noodles of this embodiment have excellent suitability for noodle production, even if the noodle thickness is 1.5 mm or less, a noodle band can be formed by rolling, and the noodle strands remain well connected.

[0038] [Production Method] Next, a method for producing dried noodles of this embodiment will be described. Figure 1 is a flowchart showing a method for producing soybean-containing dried noodles of this embodiment. As shown in Figure 1, the method for producing dried noodles of this embodiment comprises a dough preparation step S1, a noodle-making step S2, and a drying step S3.

[0039] In the dough preparation step S1, other ingredients are added to the raw material flour and kneaded to prepare a dough. The raw material flour contains 40% by mass or more of soy flour, 0.01 to 2% by mass of alkaline mineral water, and 0.1 to 7% by mass in total of at least one polysaccharide selected from psyllium seed gum, alginate ester, and HPMC.

[0040] The raw material flour preferably contains 0.02 to 4.14 parts by mass of kansui (water mineral water) and 0.2 to 14.5 parts by mass in total of at least one polysaccharide selected from the group consisting of psyllium seed gum, alginate ester, and hydroxypropyl methylcellulose per 100 parts by mass of soy flour. The polysaccharides blended into the raw material flour preferably include at least an alginate ester, and further preferably include hydroxypropyl methylcellulose or psyllium seed gum. It is particularly preferred to use a raw material flour blended with psyllium seed gum or HPMC and an alginate ester in a mass ratio of psyllium seed gum:alginate ester = 1:0.01 to 3 or HPMC:alginate ester = 1:0.01 to 3. This allows for the production of soy-containing noodles with a more favorable texture after boiling.

[0041] When producing the dried noodles of this embodiment, gluten may be blended into the raw material flour as long as the effects of the present invention are not impaired. In this case, gluten flour may be blended into the raw material flour, or wheat flour may be blended together with the gluten flour, with some of the gluten being derived from the wheat flour.

[0042] The method for preparing the dough in the dough preparation step S1 is not particularly limited, and known methods and devices can be used. Furthermore, the raw materials may be kneaded under reduced pressure.

[0043] [Noodle-making step S2] In the noodle-making step S2, the dough prepared in the dough preparation step S1 is shaped into noodles. The noodle-making method is not particularly limited, and known techniques and devices can be used, but from the viewpoint of productivity, a method in which the dough is rolled to form a noodle sheet and then noodle strands are cut from the noodle sheet is preferred. The dough can be rolled in a single stage, or in multiple stages using multiple pairs of rollers.

[0044] Alternatively, instead of rolling, noodle sheets or noodle strands may be formed using an extruder. In this case, for example, in the dough preparation step S1, the ingredients are kneaded using a vacuum extruder to prepare dough, and then in the noodle making step S2, the dough is extruded from the vacuum extruder to form the noodle sheets.

[0045] [Drying Step S3] In the drying step S3, the noodles obtained in the noodle-making step S2 are dried. The method for drying the noodles is not particularly limited, and can be appropriately selected from known methods such as hot air drying, low-temperature drying, high-temperature high-velocity airflow drying, fry-drying, and freeze-drying, depending on the type of noodles and cooking method.

[0046] [Other Steps] The method for producing dried noodles of this embodiment may also include an aging step in addition to the steps S1 to S3 described above. There are no particular limitations on the timing or number of times the aging step may be carried out, and it may be carried out after the formation of the noodle band, or on the noodle block after the formation of the noodle strands. The aging method and conditions can be selected appropriately depending on the type of noodle, and the aging step may be carried out under normal pressure, reduced pressure, or increased pressure.

[0047] [n-Hexanal Concentration] When the soy flour content relative to the total mass of the raw material flour is taken as x%, the dried noodles of this embodiment have an n-hexanal concentration determined from values ​​measured by headspace gas chromatography of no more than (0.27×x) ppm. n-Hexanal is an odorous component that is believed to be the cause of the soybean smell, and the n-hexanal concentration in the dried noodles increases as the amount of soy flour blended into the raw material flour increases, but by keeping the n-hexanal concentration at no more than (0.27×x) ppm, it is possible to achieve soy-containing noodles that do not have a detectable soybean smell, even if the soy flour content is 40% by mass or more relative to the total mass of the raw material flour.

[0048] [Water Absorbency] The dried noodles of this embodiment are prepared by boiling 1.2 mm thick dried noodles in boiling water for 5 minutes, then draining the water by placing them together with the cooking water in a 2 mm mesh strainer and leaving them to stand for 30 seconds. The mass of the boiled noodles obtained is preferably 2.3 to 2.9 times, and more preferably 2.5 to 2.7 times, the mass of the dried noodles before boiling. By ensuring that the mass of the boiled noodles falls within this range, boiled noodles with a good texture can be obtained even with short boiling times. For dried noodles that are not 1.2 mm thick, the noodle thickness can be adjusted to 1.2 mm before measurement.

[0049] As described in detail above, the dried noodles of this embodiment use kansui, which has a soybean odor-suppressing effect, in combination with at least one polysaccharide selected from psyllium seed gum, alginate ester, and HPMC, which suppresses the generation of soybean odor even when the soy flour content in the raw material flour is 40% by mass or more, and improves water absorption during rehydration or boiling, imparting an appropriate softness to the noodles after boiling and resulting in a good texture. The dried noodles of this embodiment also have excellent suitability for noodle production, and the noodle strands are well connected. The dried noodles of this embodiment are particularly suitable for noodles made thin for the purpose of quick cooking or microwave cooking, and for noodles other than Chinese noodles.

[0050] (Second Embodiment) Next, a noodle set according to a second embodiment of this embodiment will be described. The noodle set of this embodiment includes the soybean-containing dried noodles of the first embodiment described above and a liquid seasoning. The noodles used in the noodle set of this embodiment may be the dried noodles of the first embodiment described above, and the type is not particularly limited. Various types of noodles such as udon, soba, pasta, and rice vermicelli can be used, but noodles other than Chinese noodles are preferred. The liquid seasoning may be any that can be used to season noodles, such as noodle soup, concentrated soup, and pasta sauce, and may contain ingredients in addition to the liquid component.

[0051] The cooking method for dried noodles is not particularly limited, and can be selected appropriately depending on the type of noodles and the form of the noodle set, such as rehydrating in hot water or boiling. Furthermore, using thin noodles allows for quick cooking or cooking in a microwave oven.

[0052] The noodle set of this embodiment uses soy-containing dried noodles that contain soy flour, as well as specific amounts of alkaline water and at least one polysaccharide selected from psyllium seed gum, alginate ester, and HPMC. As a result, the noodles have a suppressed soybean smell and a good texture after boiling.

[0053] The effects of the present invention will be specifically described below with reference to examples and comparative examples.

[0054] (Example 1) As a first example of the present invention, soy-containing dried noodles were produced using psyllium seed gum as the polysaccharide and varying the content of kansui (water liquor), and the flavor (presence or absence of soybean smell / kansui smell), water absorbency, and texture after boiling were evaluated.

[0055] <Method of Producing Dried Noodles> Evaluation noodles were produced using the method shown in Figure 1. Specifically, the raw material compositions shown in Tables 1 to 3 below were first mixed by hand for 1 minute, and the resulting dough was repeatedly rolled using a noodle rolling roller to form a noodle sheet with a thickness of 1.3 mm. The soy flours used were unheated whole-fat soy flour (soy flour A) and heated whole-fat soy flour (soy flour B). The gluten flour was vital gluten with a protein content of 75% by mass or more in the dry state, and the wheat flour was strong flour with a protein content of 12% by mass in the dry state. For the kansui, sample No. 15 used disodium phosphate, while the other samples used a mixed powder of sodium carbonate and potassium carbonate. Psyllium seed gum with a viscosity of 100 mPa·s in a 0.5% aqueous solution at 25°C was used.

[0056] Next, noodle strands were cut out from the rolled noodle band using a cutting blade and dried in a thermo-hygrostat to obtain dried noodles (noodle thickness: 1.2 mm) for the Examples and Comparative Examples.

[0057] <Preparation of Evaluation Samples> 68 g of each of the dried noodles of the Examples and Comparative Examples was boiled in 800 ml to 1 L of hot water for 5 minutes to prepare an evaluation sample.

[0058] <Evaluation method> (1) Soybean smell The "soybean smell" was evaluated by a sensory panel of 5 to 7 members (training period: 1 to 5 years) on the following 5-point scale, with an average score of 4 or more being rated ○ (good), an average score of 2 to less than 4 being rated △ (passable), and an average score of less than 2 being × (unacceptable). 5 points: No soybean smell is detectable at all. 4 points: A slight soybean smell is detectable (similar to a mixture of soy flour and wheat flour in a 25:75 mass ratio). 3 points: A slight soybean smell is detectable (similar to a mixture of soy flour and wheat flour in a 50:50 mass ratio). 2 points: A soybean smell is detectable (similar to a mixture of soy flour and wheat flour in a 75:25 mass ratio). 1 point: A strong soybean smell is detectable (similar to soy flour itself).

[0059] (2) Kansui Smell The "kansui smell" was evaluated by a panel of 5 to 7 specialists (training period: 1 to 5 years) using the following three-point scale. An average score of 2.5 points or more was evaluated as ○ (good), an average score of 1.5 points or more but less than 2.5 points was evaluated as △ (passable), and an average score of less than 1.5 points was evaluated as × (unacceptable). 3 points: No kansui smell at all. 2 points: The kansui smell is detectable, but within an acceptable range. 1 point: The kansui smell is strongly detectable.

[0060] (3) Texture of noodles The evaluation of "texture" was carried out using 68 g of salt-free Haguro soba noodles (hereinafter referred to as "reference noodles") manufactured by Johoku Menko Co., Ltd. (hereinafter referred to as "reference noodles") boiled for a specified time in 800 ml to 1 L of hot water as the standard, and the noodles were subjected to a sensory evaluation on the following 5-point scale, with an average score of 2.5 to 3.5 points being ○ (good), an average score of 1.5 to 2.5 points and an average score of 3.5 to 4.5 points being △ (passable), and an average score of less than 1.5 points and an average score of 4.5 points or more being × (unacceptable). 5 points: Soft (similar to the texture of the reference noodles boiled for more than 9 minutes but not more than 10 minutes). 4 points: Slightly soft (similar to the texture of the reference noodles boiled for more than 8 minutes but not more than 9 minutes). 3 points: Just the right hardness (similar to the texture of the reference noodles boiled for more than 7 minutes but not more than 8 minutes). 2 points: Slightly hard (similar to the texture of the standard noodles boiled for more than 5 minutes but not more than 6 minutes). 1 point: Hard (similar to the texture of the standard noodles boiled for more than 4 minutes but not more than 5 minutes).

[0061] (4) Water Absorbency "Water absorbency" was measured by boiling 68 g of each of the dried noodles from the Examples and Comparative Examples in boiling water for 5 minutes, then draining the water by placing them in a 2 mm mesh strainer and leaving them to stand for 30 seconds, and measuring the mass of the resulting boiled noodles. As a result, boiled noodles whose mass exceeded 2.9 times the mass of the dried noodles before boiling were rated as × (unacceptable) because they had become overcooked, those whose mass was more than 2.7 times but not more than 2.9 times were slightly overcooked and were rated as △ (passable), those whose mass was 2.5 times or more but not more than 2.7 times were rated as ○ (good) because they had been boiled just right, those whose mass was 2.3 times or more but less than 2.5 times were rated as △ (passable) because some of the core remained, and those whose mass was less than 2.3 times were rated as × (unacceptable) because the core remained.

[0062] (5) Overall Evaluation For the “overall evaluation,” if there was even one “×” among the evaluation points of “soybean smell,” “kansui smell,” “texture,” and “water absorbency” mentioned above, it was rated as “× (bad),” if there was no “×” but 3 to 4 “△” (passable), if there was no “×” and 1 to 2 “△” (good), and if all were “○” (excellent).

[0063] The results are shown in Tables 1 to 3 below.

[0064]

[0065]

[0066]

[0067] As shown in Tables 1 to 3 above, sample No. 1, which did not contain kansui, had a strong soybean odor, remained slightly hard at the core, and had poor noodle texture. Sample No. 12, which contained more than 2% kansui by mass, suppressed the soybean odor but had a strong kansui odor and poor flavor. Furthermore, the noodles of sample No. 12 were softer than the appropriate range after boiling, and had poor texture and water absorbency. Sample No. 16, which did not contain any added polysaccharides, suppressed the soybean odor, but the noodles of sample No. 12 were softer than the appropriate range after boiling and had poor texture.

[0068] In contrast, samples Nos. 2 to 11, 13 to 15, and 17 to 23, which contained kansui (water soy) in the range of 0.01 to 2% by mass and psyllium seed gum in the range of 0.2 to 7% by mass, had a suppressed soybean odor and had good texture and water absorbency.

[0069] (Example 2) In Example 2 of the present invention, soy-containing dried noodles were prepared using different types of polysaccharides, and the soybean smell, water absorbency, and texture of the noodles after boiling were evaluated. Specifically, evaluation noodles were prepared using the same method and conditions as in Example 1 described above, and the flavor (presence or absence of soybean smell or kansui smell), water absorbency, and texture after boiling were evaluated using the same method and criteria as in Example 1.

[0070] The polysaccharides used were psyllium seed gum with a viscosity of 100 mPa·s in a 0.5% aqueous solution at 25°C, HPMC with a viscosity of 75,000 to 140,000 mPa·s in a 2% aqueous solution at 20°C, and alginate with a viscosity of 100 to 150 mPa·s in a 1% aqueous solution at 20°C, with the other raw materials being the same as in Example 1. The evaluation results are shown in Tables 4 and 5 below.

[0071]

[0072]

[0073] As shown in Tables 4 and 5 above, Sample No. 33, which contained more than 7% by mass of polysaccharides, produced hard noodles after boiling and had a poor texture. In contrast, Samples Nos. 30 to 32 and 34 to 37, which contained 0.01 to 2% by mass of kansui and a total of 0.1 to 7% by mass of at least one polysaccharide selected from psyllium seed gum, alginate ester, and hydroxypropyl methylcellulose, had a suppressed soybean odor and a good texture.

[0074] Furthermore, samples Nos. 36, 42, and 43, in which the ratio of psyllium seed gum to alginate ester was 1:0.01 to 3, and Nos. 37, 39, 40, and 41, in which the ratio of hydroxypropyl methylcellulose to alginate ester was 1:0.01 to 3, had noodles that were looser than the other samples and had a chewier texture. These results confirmed that by setting the ratio of psyllium seed gum or hydroxypropyl methylcellulose to alginate ester within the above range, the texture of soybean-containing noodles after boiling can be made even more favorable.

[0075] (Third Example) In a third example of the present invention, the concentration of n-hexanal, which is said to be the cause of the grassy smell of soybeans, was measured by headspace gas chromatography for soybean-containing dried noodles (samples No. 1, 4 to 8 in the first example) with different kansui contents.

[0076] Measurements were performed by placing 1 g of crushed soybean-containing dried noodles and 3 ml of pure water in a 20 ml vial, setting the trap temperature at 40 ° C / 240 ° C (desorption temperature), and using hydrogen as the carrier gas. A metal capillary column (MXT-5 / MXT-WAX) was used, and the column heating conditions were an initial temperature of 40 ° C, an initial constant temperature time of 10 seconds, and a heating rate of 1.5 ° C / sec from 40 ° C to 250 ° C. Detection was performed at an FID temperature of 260 ° C. This measurement was performed three times for the same sample, and the average value was taken. The concentration of n-hexanal was calculated from the peak area on the chromatogram using a calibration curve with an n-hexanal standard (Sigma-Aldrich) as the external standard. The n-hexanal concentrations of each sample measured using this method are shown in Table 6 below.

[0077]

[0078] As shown in Table 6 above, samples No. 4 to No. 8 (soybean flour content: approximately 52% by mass), which contained kansui (water salt) in a range of 0.01 to 2% by mass together with polysaccharides, all had n-hexanol concentrations of 0.27 x 52 = 14 ppm or less, which was lower than sample No. 1 (soybean flour content: approximately 52% by mass), which did not contain kansui. These results confirmed that the addition of kansui suppressed the soybean odor.

[0079] The above results confirm that according to the present invention, even when the raw material flour contains 40% by mass or more of soy flour, the soybean odor is suppressed and soy-containing dried noodles with a good texture after boiling can be obtained.

Claims

1. Soy-containing dried noodles containing, relative to the total mass of the raw material flour, 40% by mass or more of soy flour, 0.01 to 2% by mass of kansui, and 0.1 to 7% by mass in total of at least one polysaccharide selected from the group consisting of psyllium seed gum, alginate ester, and hydroxypropyl methylcellulose.

2. Soybean-containing dried noodles according to claim 1, containing 0.02 to 4.14 parts by mass of the kansui and 0.2 to 14.5 parts by mass in total of at least one polysaccharide selected from psyllium seed gum, alginic acid ester and hydroxypropyl methylcellulose per 100 parts by mass of the soybean flour.

3. Soybean-containing dried noodles according to claim 1 or 2, which contain at least an alginic acid ester and further contain hydroxypropyl methylcellulose or psyllium seed gum.

4. Soybean-containing dried noodles according to claim 3, which contain psyllium seed gum and alginate ester, and the blending ratio, by mass, of psyllium seed gum:alginate ester is 1:0.01-3.

5. Soybean-containing dried noodles according to claim 3, which contain hydroxypropylmethylcellulose and alginate, and the blending ratio, by mass, of hydroxypropylmethylcellulose:alginate is 1:0.01-3.

6. Soybean-containing dried noodles according to any one of claims 1 to 5, wherein the kansui is added as a soybean odor suppressant.

7. Soybean-containing dried noodles according to any one of claims 1 to 6, wherein the n-hexanal concentration determined from a measurement value obtained by headspace gas chromatography is (0.27 x x) ppm or less, when the soybean flour content relative to the total mass of the raw material flour is x % by mass.

8. Soybean-containing dried noodles according to any one of claims 1 to 7, wherein dried noodles having a thickness of 1.2 mm are boiled in boiling water for 5 minutes, then poured into a mesh strainer having 2 mm openings together with the boiling water and left to stand for 30 seconds to drain the water, yielding boiled noodles with a mass that is 2.3 to 2.9 times the mass of the dried noodles before boiling.

9. A noodle set comprising the soybean-containing dried noodles according to any one of claims 1 to 8 and a seasoning liquid.

10. A method for producing soy-containing dried noodles, comprising: a step of preparing dough using a raw material flour containing 40% by mass or more of soy flour, 0.01 to 2% by mass of kansui, and 0.1 to 7% by mass in total of at least one polysaccharide selected from the group consisting of psyllium seed gum, alginic acid ester, and hydroxypropyl methylcellulose; a noodle-making step of shaping the dough to obtain noodles; and a drying step of drying the noodles.

11. The method for producing soy-containing dried noodles according to claim 10, wherein the raw material flour contains 0.02 to 4.14 parts by mass of kansui and 0.2 to 14.5 parts by mass in total of at least one polysaccharide selected from psyllium seed gum, alginate ester, and hydroxypropyl methylcellulose per 100 parts by mass of the soy flour.

12. A method for producing soybean-containing dried noodles according to claim 10 or 11, wherein the raw material flour contains at least an alginic acid ester, and further contains hydroxypropyl methylcellulose or psyllium seed gum.

13. A method for producing soy-containing dried noodles as described in claim 12, wherein the raw material flour contains psyllium seed gum and alginate ester, and the blending ratio, by mass, of psyllium seed gum:alginate ester is 1:0.01-3.

14. A method for producing soy-containing dried noodles as described in claim 12, wherein the raw material flour contains hydroxypropyl methylcellulose and alginate ester, and the blending ratio, by mass, of hydroxypropyl methylcellulose:alginate ester is 1:0.01-3.

15. A method for producing soy-containing dried noodles according to any one of claims 10 to 14, which produces soy-containing dried noodles in which the n-hexanal concentration determined from a measurement value obtained by headspace gas chromatography is (0.27 x x) ppm or less, when the soy flour content relative to the total mass of the raw material flour is x % by mass.

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