Noodle with probiotic seasoning

Abstract

The present invention relates to a noodle product, wherein the seasoning of said product comprises the probiotic microorganism Bacillus coagulans. More specifically, the present invention provides a noodle product combined with a seasoning comprising 1 to 15% by weight, more preferably 5 to 12% by weight, of the microorganism Bacillus coagulans.

Description

[0001] NOODLE WITH PROBIOTIC SEASONING

[0002] Technical Field of the Invention

[0003] The present invention relates to a noodle product comprising at least one probiotic microorganism. More specifically, within the scope of the present invention, a noodle seasoning comprising the Bacillus coagulans species and a noodle product comprising thereof are provided.

[0004] Background of the Invention

[0005] Noodles are a food product produced in long strips or threads from cut, stretched, or extruded, unfermented dough. Noodles can be refrigerated for short-term storage, dried, and preserved for future use.

[0006] The noodle industry is growing rapidly in our country. It ranks among the most preferred food categories, particularly among consumers aged 7 to 28. Noodle products are frequently preferred because they can be prepared quickly and easily, and are also filling and inexpensive. In addition to flour, water, and salt, the composition includes various additives such as butylated hydroxytoluene, butylated anisole (antioxidants), sodium carbonate and potassium carbonate (acidity regulators), disodium succinate and monosodium glutamate (flavor enhancers), and sodium bicarbonate (leavening agents). In addition to these additives, seasonings are frequently added to noodle products to add flavor, and noodle products are prescribed with the addition of spices and similar seasoning ingredients. The main purpose of the use of seasonings is to add flavor to the product. These seasoning compounds, which contain spices, not only provide flavor but also enable a healthier product to be obtained with many effects such as lowering cholesterol and triglyceride levels, regulating blood sugar in diabetics, strengthening immunity, providing an anti-inflammatory effect, and preventing cancer development Noodle seasonings are usually provided in a separate package along with the noodle product and are added to the noodle along with hot water during the preparation of the noodle by the consumer.

[0007] The current perception of health is increasing the demand for functional foods, and a consumer group with high food literacy is starting to emerge. Functional foods can be defined as those that contain beneficial components such as vitamins, minerals, bioactive components and probiotics, which play a role in preventing certain diseases and reducing the risk of illness; thus, they possess both nutritional and supplementary properties. Functional foods have the potential to reduce the risk of diseases such as cardiovascular diseases, cancer, high blood pressure, cholesterol, diabetes, ulcers and diarrhea. In recentyears, increasing number of studies have focused on probiotics used as functional foods.

[0008] Noodle products comprising probiotic microorganisms are also an example of functional foods, as probiotic microorganisms have many beneficial effects on human health. The term probiotic means "for life" and in recentyears it has been used especially for microorganisms that provide beneficial effects on humans and animals. Although various definitions have been made for probiotics since the 1960s, a legal and universal definition does not still exist However, the current definition made by Food and Agriculture Organization / World Health Organization (FAO / WHO) experts as "live microorganisms that provide beneficial effects on health when taken in sufficient amounts" is mostly accepted. For a microorganism to be considered probiotic, it must colonize in the intestines, survive the acidic environment of the stomach, be resistant to bile acids, maintain its vitality and metabolic activity in the intestines as well, be non-pathogenic and nontoxic, and provide benefits to the host It is known that probiotics must be present in products at a level of at least 106-107cfu / g. Furthermore, it is stated that while some probiotic species are active at levels of 107-108cfu / g, some species can be effective at lower values such as 106cfu / g.

[0009] The most commonly used probiotics in food production are species belonging to the Bifidobacterium and Lactobacillus genera. Lesser known bacteria such as Escherichia, Saccharomyces, Enterococcus and spore-forming bacteria such as Brevibacillus, Bacillus and Sporolactobacillus can also be used for their probiotic properties.

[0010] Bacillus coagulans species has benefits such as regulating the immune system, producing antimicrobial substances and improving intestinal microbiota. Said species was first isolated by Horowitz-Wlassowa and Nowotelnow (1933) and identified as Lactobacillus sporogenes, but was later classified as B. coagulans because it showed similar characteristics to Bacillus coagulans.

[0011] In terms of probiotics, the adhesion of microorganisms to intestinal epithelial cells is an important criterion since it is the first stage of colonization. However, B. coagulans does not have the ability to adhere to the intestinal epithelium and remains temporarily in the intestine and is excreted within an average of one week after being administered to the host. B. coagulans prevents the development of pathogenic bacteria by producing lactic acid and antagonistic substances during the time it stays in the digestive system, and it encourages the development of beneficial microorganisms such as Lactobacillus acidophilus. However, since B. coagulans is not found in the natural microflora of the intestine and cannot adhere to the intestinal epithelium, it must be taken regularly into the body through food in order for the probiotic activity to continue. The use of various probiotic species in food products or specifically in pasta and noodle compositions is known. The publication titled "Production of functional Turkish noodle (Eriste) supplementary probiotic and determining of some quality properties" is a study on the production and analysis of noodle samples comprising Bacillus clausii with functional properties (Kalkan, S., Otag, M., Koksal, E. I., Bozkurt, N. S. 2020. Production of functional Turkish noodle (Eriste) supplementary probiotic and determining of some quality properties. Food and Health, 6(3), 140- 150). However, the addition of probiotics to the dough during the production phase of such foods causes the amount of live bacteria to fall well below the desired amounts. This results in the failure to obtain the desired probiotic effect

[0012] As can be seen, noodle-like product compositions comprising probiotic microorganisms are known in the relevant technical field. However, studies on probiotics that cannot adhere to the intestinal epithelium and must be continuously taken from outside, such as B. coagulans, which will make the noodle product functional, are not yet at a sufficient level. Moreover, there is still a need for compositions and products in which the effectiveness of probiotic species, including B. coagulans, is maintained at a high level. The present invention provides a noodle product comprising the B. coagulans species for this purpose.

[0013] Brief Description of the Invention

[0014] In an aspect, the present invention provides a noodle seasoning, wherein the seasoning comprises the microorganism Bacillus coagulans and vitamin B. Preferably, vitamin B is selected from a group comprising Bl, B3, B6, B12, and combinations thereof.

[0015] The noodle seasoning of the invention preferably comprises 1% to 15% Bacillus coagulans microorganism by weight, more preferably 5% to 12% by weight The noodle seasoning of the invention preferably comprises 1.000.000 to 10.000.000.000 cfu of live Bacillus coagulans microorganism, more preferably 5.000.000.000 cfu of live Bacillus coagulans microorganism.

[0016] In a preferred embodiment, the noodle seasoning of the invention comprises the following ingredients:

[0017] - 25% to 40% salt by weight,

[0018] - 10% to 25% maltodextrin by weight,

[0019] - 10% to 25% corn starch by weight,

[0020] - 5% to 10% sugar by weight,

[0021] - 5% to 10% onion powder by weight,

[0022] - 1% to 8% garlic powder by weight, - 0.1% to 8% natural flavoring by weight,

[0023] - 0.1% to 8% yeast extract by weight,

[0024] - 0.1% to 8% celery powder by weight,

[0025] - 0.1% to 3% carrot by weight,

[0026] - 0.1% to 3% turmeric by weight,

[0027] - 0.001% to 1% vitamin B3 by weight,

[0028] - 0.001% to 1% vitamin B6 by weight,

[0029] - 0.0001% to 0.1% vitamin Bl by weight,

[0030] - 0.0000001% to 1% vitamin B12 by weight, and

[0031] - 1.000.000 to 10.000.000.000 CFU Bacillus coagulans.

[0032] The invention also provides a noodle product comprising the noodle seasoning according to the invention.

[0033] Detailed Description of the Invention

[0034] In this detailed description, the noodle seasoning comprising the probiotic microorganism of the invention and the noodle product comprising this seasoning are described for a better understanding of the subject. Within the scope of the present invention, in addition to traditionally used components such as spices, Bacillus coagulans species and B vitamins are added to the noodle seasoning. By this way, functional, healthy, new-generation noodle products are created.

[0035] As a functional food ingredient, probiotics can be defined as microorganisms that have positive effects on host health when consumed in certain amounts. These microorganisms are non- pathogenic, do not produce toxins, have an antagonistic effect against pathogens, are resistant to acid and bile salts and can pass into the intestinal system alive, can form antimicrobial compounds, can stabilize the intestinal microbiota and can maintain their viability in moderate storage conditions. Probiotic consumption has various benefits. Stimulation and regulation of the immune system, protection against enteric infections, prevention of immunoinflammatoiy diseases such as inflammatory bowel diseases, alleviation of symptoms of lactose intolerance, lowering blood cholesterol levels and prevention of cancer are the main benefits. Probiotics are naturally found in yogurt, fermented milk and other fermented foods. Inclusion of probiotic microorganisms in noodle products, which are included in the daily diet of individuals especially between the ages of 6-25 in our country, will positively affect the health of individuals.

[0036] Within the scope of the present invention, studies were conducted to determine the most suitable type of probiotic microorganism to include in the seasoning of the invention. Consideration was given to the suitability of the probiotic microorganism species for functional food production, their survival times in the noodle seasoning, and their effects on human health. Additionally, the impact of the selected species on the intestinal epithelium was examined, leading to the identification of the most beneficial probiotic microorganism species. The present inventors concluded that Bacillus coagulans, which encompasses all these features, is the most appropriate probiotic microorganism species for the benefits of the invention.

[0037] In addition to these advantages, it is observed that Bacillus coagulans positively affect the taste of the noodle seasoning and the noodle product. This allows the functional noodle seasoning of the invention to be obtained without compromising the taste and even by increasing the taste. In other words, thanks to the present invention, a product that is appreciated on the sensory panel is obtained.

[0038] In summary, the present inventors realized that the addition of the probiotic Bacillus coagulans microorganism to the seasoning composition frequently used in noodle products allows for obtainment of functional noodle products without damaging the probiotic activity of the species and by keeping the number of live bacterial species at a desired level. In other words, by incorporating a seasoning comprising 1.000.000 to 10.000.000.000 cfu (colony forming unit) of live Bacillus coagulans to a noodle product, a positive contribution is made to the functional effect of the product These amounts are determined based on the daily probiotic amount a person should consume, as determined by the Turkish Food Codex. Bacillus coagulans microorganism can be present in the vegetative cell or spore state in the noodle seasoning of the invention.

[0039] During the traditional production of noodle products, steps such as steaming and frying are applied. Such high-temperature processing steps significantly reduce the cfu number of the live probiotic species. As a result, a desired level of probiotic effect cannot be obtained. Although the Bacillus coagulans species is considered a heat-resistant species due to being a spore-forming species, heat treatments during the production phase significantly affect the number and activity of the bacteria. Therefore, providing the Bacillus coagulans content not in the noodle dough but in the noodle seasoning as in the present invention ensures that the live Bacillus coagulans content in the product is kept at desired levels and thus enables the production of a probiotic product that complies with the standards determined by the Turkish Food Codex.

[0040] Within the scope of the present invention, also B vitamins (e.g. Bl, B3, B6, or B12) are added to the noodle seasoning of the invention to benefit from the effect of probiotics in increasing vitamin absorption. B vitamins are vitamins that should be consumed regularly. The noodles of the invention, which are enriched with vitamins and probiotics differ from traditional noodle products and provide a fast and reliable alternative for healthy nutrition. Vitamin Bl is also known as thiamine. It supports growth and development and is important for cell function. Thiamine, which plays an active role in cell growth and function, is stored in a small amount in the liver and it must be taken from outside on a daily basis. However, foods may lose their Bl content as a result ofovercooking and boiling. Vitamin B3 is also known as niacin. It plays an important role in the release of energy byt the breakdown of food, the healthy functioning of enzymes and hormones, the production of DNA, and the healthy functioning of the digestive and nervous systems. Vitamin B6, also known as pyridoxine, plays a role in systems such as the hormonal system, nervous system and immune system. Vitamin B12 is also known as cobalamin and is involved in the production of red blood cells and DNA. Long food preparation times and high temperatures can cause deterioration in the structure of the vitamin.

[0041] The noodle seasoning of the invention comprises the vitamins in powder form. In this way, the noodle seasoning of the invention is advantageous in that it allows the vitamins to be included in the noodle product not during the production / processing stage of the noodle dough but during the preparation of the noodle product by the consumer. As mentioned above, high-temperature process steps are applied during the production of noodles. These cooking / frying temperatures cause the vitamins to deteriorate. Thanks to the noodle seasoning of the present invention, the degradation of vitamins is prevented and the noodle product with a short preparation time can be obtained functionally.

[0042] The present inventors have also confirmed that the desired spicy, sour, sweet, salty and umami values are achieved as a result of the analyses they have performed on the noodle product comprising the noodle seasoning of the invention. Therefore, the present invention is innovative and advantageous in terms of both healthy nutrition and taste.

[0043] In an aspect, the present invention provides a noodle seasoning comprising the microorganism Bacillus coagulans and vitamin B. In preferred embodiments, the vitamin B is selected from the group comprising Bl, B3, B6, B12, and combinations thereof.

[0044] The noodle seasoning according to the invention comprises the Bacillus coagulans microorganism, preferably 1% to 15% by weight More preferably, this ratio is 5% to 12% by weight. The present inventors discovered that these ranges are the most appropriate ranges for maximizing the absorption of the B vitamins contained in the seasoning. The noodle seasoning according to the invention can comprise, for example, 1%, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14% or 15% of the Bacillus coagulans probiotic microorganism. In further preferences, the Bacillus coagulans microorganism is present in a ratio of 10% by weight. The noodle seasoning according to the invention preferably comprises 1.000.000 to 10.000.000.000, more preferably 2.000.000.000 to 8.000.000.000 cfu of live Bacillus coagulans microorganism. In further preferences, the noodle seasoning according to the invention can comprise 4.500.000.000 to 5.500.000.000, for example 5.000.000.000 cfu of live Bacillus coagulans microorganism. The present inventors state that these amounts of the organism have the most positive effect on human health, especially on the digestive and immune systems.

[0045] In a specific embodiment, the noodle seasoning comprises the following ingredients:

[0046] - 25% to 40% salt by weight,

[0047] - 10% to 25% maltodextrin by weight,

[0048] - 10% to 25% corn starch by weight,

[0049] - 5% to 10% sugar by weight,

[0050] - 5% to 10% onion powder by weight,

[0051] - 1% to 8% garlic powder by weight,

[0052] - 0.1% to 8% natural flavoring by weight,

[0053] - 0.1% to 8% yeast extract by weight,

[0054] - 0.1% to 8% celery powder by weight,

[0055] - 0.1% to 3% carrots by weight,

[0056] - 0.1% to 3% turmeric by weight,

[0057] - 0.001% to 1% vitamin B3 by weight,

[0058] - 0.001% to 1% vitamin B6 by weight,

[0059] - 0.0001% to 0.1% vitamin Bl by weight,

[0060] - 0.0000001% to 1% vitamin B12 by weight, and

[0061] - 1.000.000 to 10.000.000.000 CFU Bacillus coagulans.

[0062] In a further preferred embodiment of the invention, the noodle seasoning comprises:

[0063] - 30% salt by weight,

[0064] - 18% maltodextrin by weight,

[0065] - 17.3% corn starch by weight,

[0066] - 8% sugar by weight,

[0067] - 7% onion powder by weight,

[0068] - 5.5% garlic powder by weight,

[0069] - 5% natural flavoring by weight,

[0070] - 3.2% yeast extract by weight,

[0071] - 3% celery powder by weight, - 1.03% carrots by weight,

[0072] - 1.01% turmeric by weight,

[0073] - 0.04% vitamin B3 by weight,

[0074] - 0.00333% vitamin B6 by weight,

[0075] - 0.00333% vitamin Bl by weight,

[0076] - 0.0000066% vitamin Bl 2 by weight, and

[0077] - 5.000.000.000 cfu Bacillus coagulans.

[0078] The invention also provides a noodle product comprising the noodle seasoning of the invention. Said noodle can be obtained from a dough comprising the following ingredients by weight:

[0079] - 60% to 80% flour,

[0080] - 18% to 30% water,

[0081] - 0.1% to 2% guar gum, and

[0082] - 0.1% to 1% salt

[0083] Accordingly, the noodle ofthe present invention can comprise, for example, 60%, 62%, 64%, 66%, 68%, 70%, 72%, 74%, 76%, 78% or 80% flour. The flour can be wheat flour, buckwheat flour or rice flour. In preferred embodiments, the flour contained in the composition is wheat flour.

[0084] The noodle of the present invention can comprise, for example, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1% salt

[0085] In further embodiments, the noodle product of the invention can comprise the following ingredients by weight:

[0086] - 65% to 75% flour,

[0087] - 22 % to 30 % wate r,

[0088] - 0.5% to 1.75% guar gum, and

[0089] - 0.3% to 0.7% salt

[0090] In further embodiments, the noodle product of the invention can comprise the following ingredients by weight:

[0091] - 70% flour,

[0092] - 28% water,

[0093] - 1.5% guar gum, and

[0094] - 0.5% salt. The present inventors discovered that a noodle product having a content as in the embodiments given above allows for the formation of a smooth, elastic, sturdy and voluminous structure compatible with the seasoning according to the invention. By this way, the seasoning can easily adhere to the dough. In addition, the desired flavor parameters can be obtained.

[0095] In addition to the seasoning content and the composition of the noodle dough that provides flavor in noodle products, it is preferred that the chemical composition of the flour used in noodle production is of a quality that will allow for the seasoning to adhere to the noodle. The ability of the dough to form a smooth, elastic, sturdy and voluminous structure depends on the chemical and physical properties of the flour used as well as the noodle composition. As a result of their studies, the inventors found that the flour that best matches the seasoning content given above and therefore provides ideal smoothness, elasticity, sturdiness and volume has the chemical and physical properties given in Table 1 below:

[0096] Table 1. Values of Physical and Chemical Properties of the Flour

[0097] The inventors also noticed that the above-described seasoning with probiotics and vitamins provides ideal flavor parameters in the noodle product obtained by using the flour as provided in Table 1.

[0098] EXAMPLES

[0099] To obtain the noodle composition according to the invention, first, salt, guar gum and water are combined. Flour is then added to this mixture. In this specific example, 70% flour, 28% water, 1.5% guar gum and 0.5% salt are combined. The amounts in Table 2 below are used: Table 2. Noodle Composition According to an Embodiment of the Invention

[0100] Example 2

[0101] In order to turn the dough obtained in Example 1 (i.e., the noodle composition) into a noodle product, the dough obtained is first subjected to a thinning process. Then, cutting and waving processes are performed. After these stages, the dough is steamed. The steamed dough is folded and cut into the desired sizes. The cut dough is fried with frying oil drawn from the oil tank. The cooling process is performed. With this process, noodles are obtained.

[0102] Example 3

[0103] In order to obtain a specific embodiment of the noodle seasoning of the invention, 30% salt, 18% maltodextrin, 17.3% corn starch, 8% sugar, 7% onion powder, 5.5% garlic powder, 5% natural flavoring, 3.2% yeast extract, 3% celery powder, 1.03% carrot, 1.01% turmeric, 0.04% vitamin B3, 0.00333% vitamin B6, 0.00333% vitamin Bl and 0.0000066% vitamin B12 by weight are combined. Then, 5.000.000.000 cfu of live Bacillus coagulans probiotic microorganism is added to the mixture. The resulting powder composition is mixed to obtain the final noodle seasoning.

[0104] The resulting noodle seasoning is measured and packaged in the desired amount. The noodle product obtained in Example 2 is packaged to comprise this seasoning in a separate package and made ready for storage and shipment.

[0105] Example 4 - Sensory Analyses Performed on Noodle Product with Probiotic

[0106] Within the scope of sensory analyses performed within the scope of the present invention, a hedonic test with 4 expressions (texture, taste, smell and color) was used. In the hedonic test, the preference / liking or disliking status of the panelists is evaluated in the hedonic scales. These scales are mostly used by untrained panelists since trained panelists give the correct answer regardless of their likes or dislikes.

[0107] While the first of the noodle products named as KI and K2 (KI) does not comprise the noodle seasoning of the invention, the other (K2) is prepared with the seasoning of the invention and made suitable for consumption. The group of panelists who participated in the sensory analysis studies consisted of panelists with an age range of 18-23 years (18 panelists who were university students). Panelists were asked to taste each of the compositions KI and K2. The panelists were asked to evaluate the probioticcontaining and not-probiotic-containing noodle samples in terms of texture, taste, smell and color parameters. The panelists scored these parameters based the scoring given in Table 3 below. In addition, each panelist indicated the order of consumption preference for each sample.

[0108] Table 3. Hedonic Test Scoring Table

[0109] The results of the hedonic test (evaluation in terms of texture, taste, smell, color) performed by 18 panelists by selecting one of the nine statements given in Table 3 above are shown in Table 4 below.

[0110] Table 4. Hedonic Test Evaluation Results for Samples KI and K2

[0111] As can be seen in Table 4 above, K2 noodle composition comprising probiotic microorganisms was the most sensory pleasing product as a result of the evaluation.

[0112] Textural and rheological analyses were then performed on the K2 composition as described below. Example 5 - Textural and Rheological Analyses Performed on Noodle Product Comprising Probiotics

[0113] At this stage of the studies performed within the scope of the present invention, texture analyses were performed on the K2 composition. Within the framework of these analyses, it was revealed that the above-mentioned noodle product had the desired parameters. Rheometric analyses were performed to numerically interpret the sensory properties of the optimized noodle product.

[0114] For the determination of the textural properties (TPA) of fresh noodle samples, each noodle sample was cut into strips of approximately 20 cm and cooked for approximately 3 min. The textural properties of the cooked noodle samples were measured using the TA-XTplus Texture Analyzer (Stable Micro Systems, London, UK) equipped with a 5 kg load cell and a 36 mm diameter cylindrical compression probe. The measurements were performed at 25±1 °C 10 min after cooking. Hardness and elasticity were tested using a HDP / PFS probe and calculated based on texture profile analysis (TPA) under optimum test conditions: Pre-test speed 5.0 mm / s; test speed 1 mm / s; post-test speed 5.0 mm / s; 30% compression; trigger-type automatic force 5 g; and a 5 s waiting time between the first and second compression cycles to determine the hardness, stickiness, gumminess, chewiness, and elasticity of the samples.

[0115] Dynamic rheological measurements for noodle samples were performed on a controlled stress rheometer (MCR102, Anton Paar, Austria). The measuring system has a parallel plate geometiy (40 mm diameter, 1 mm gap). After resting for approximately 20 min, the noodle samples were placed between the plates and the edge of the sample was coated with a thin layer of silicone oil to prevent evaporation during the measurement The test was started after the dough had rested for another 5 minutes to allow the stresses generated during specimen loading to relax. The measurements were performed at 25 °C. The linear viscoelastic region was determined by stress scans at a frequency of 1 Hz (Li, M., Sun, Q. J., Han, C. W., Chen, H. H., & Tang, W. T. (2018). Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms. Food Chemistry, 246, 335-342; Yildirim, R. M., & Arid, M. (2019). Effect of the fermentation temperature on the degradation of phytic acid in whole-wheat sourdough bread. Lwt, 112, 108224).

[0116] As a result of the analysis steps explained in detail above, the hardness, stickiness, gumminess, chewiness and elasticity values indicated in Table 5 below were measured. Table 5. Results of Textural and Rheological Measurements of Noodle Product

[0117] Herein, hardness can be defined as the maximum force achieved with the first bite. The taster experiences this as the degree of crispness, crumbliness or brittleness. Stickiness is how well the food can withstand the second deformation relative to the resistance it exhibits to the first deformation. In other words, it is the degree to which the food deforms when compressed. Gumminess can be defined as the energy required to break down a semi-solid food until it can be swallowed. Elasticity is the resistance of a substance to regain its original shape and size. Chewiness can be defined as the energy required to chew solid food until it can be swallowed.

[0118] As a result of the analyses, as shown by the values provided in Table 5, it is seen that a noodle product with ideal textural and sensory parameters, and probiotic and vitamins has been obtained. Therefore, the present invention provides an improvement in the relevant technical field in terms of providing a noodle product that is sensually comfortable and healthy to consume.

Claims

CLAIMS1. A noodle seasoning comprising the Bacillus coagulans microorganism and vitamin B.

2. The noodle seasoning according to claim 1, wherein the vitamin B is selected from a group comprising Bl, B3, B6, B12 and combinations thereof.

3. The noodle seasoning according to claim 1, wherein the noodle seasoning comprises the Bacillus coagulans microorganism in a range of 1% to 15% by weight4. The noodle seasoning according to claim 3, wherein the noodle seasoning comprises the Bacillus coagulans microorganism in a range of 5% to 12% by weight5. The noodle seasoning according to claim 1, wherein the noodle seasoning comprises 1.000.000 to 10.000.000.000 cfu of live Bacillus coagulans microorganism.

6. The noodle seasoning according to claim 5, wherein the noodle seasoning comprises 5.000.000.000 cfu of live Bacillus coagulans microorganism.

7. The noodle seasoning according to claim 1, wherein the noodle seasoning comprises the following ingredients:- 25% to 40% salt by weight,- 10% to 25% maltodextrin by weight,- 10% to 25% corn starch by weight,- 5% to 10% sugar by weight,- 5% to 10% onion powder by weight,- 1% to 8% garlic powder by weight,- 0.1% to 8% natural flavoring by weight,- 0.1% to 8% yeast extract by weight,- 0.1% to 8% celery powder by weight,- 0.1% to 3% carrots by weight,- 0.1% to 3% turmeric by weight,- 0.001% to 1% vitamin B3 by weight,- 0.001% to 1% vitamin B6 by weight,- 0.0001% to 0.1% vitamin Bl by weight,- 0.0000001% to 1% vitamin B12 by weight, and- 1.000.000 to 10.000.000.000 CFU Bacillus coagulans.

8. A noodle comprising the noodle seasoning according to any one of the preceding claims.

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