JP2007267711A - Instant noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide new instant noodles in which, even if plant sterols are used, noodle cutting phenomenon derived from roughness of noodle surface caused by deterioration of noodle-making aptitude and produced when reconstituting with hot water to loosen noodles is prevented, and the time for reconstituting with hot water is shortened. <P>SOLUTION: The instant noodles are mixed with a compound of plant sterols and yolk lipoprotein. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

Even if plant sterols are used, the present invention prevents the phenomenon of noodle cutting that occurs when the noodles are loosened due to the rough surface of the noodles due to the deterioration of the suitability of noodle making, and the time for hot water reduction is shortened. Related to the new instant noodles.

Instant noodles are widely used in various eating scenes such as lunch and dinner because they can be reconstituted with a simple operation such as adding hot water or boiled for a short time. Examples of such instant noodles include fried noodles and non-fried noodles such as hot-air dried and freeze-dried.

As a technique for shortening the hot water reconstitution time of instant noodles, for example, Japanese Patent Application Laid-Open No. 7-213242 (Patent Document 1) proposes to use a specific amount of trehalose as a blending raw material. JP-A-9-275900 (Patent Document 2) proposes that diglycerin monofatty acid ester is contained in frying oil when producing fried instant noodles. However, in the former method, trehalose gives a sweet taste, and in the latter method, diglycerin mono-fatty acid ester gives a different flavor, and in any case, these additives used to shorten the hot water reversion time. There was a problem that the flavor of the noodles was impaired.

On the other hand, the plant sterol obtained from the fat-soluble fraction of plants is a food material that does not have much flavor, but has the function of lowering the total cholesterol concentration and low-density lipoprotein-cholesterol concentration in the blood. It is a food material that is expected to be used. Although it is different from the subject of the present invention, Japanese Patent Application Laid-Open No. 2003-284516 (Patent Document 3) proposes that such a plant sterol is blended in noodle strip foods such as noodles and skins for the purpose of quality improvement. Yes. The patent document describes that the food texture and color tone of noodle strip foods can be improved by blending plant sterols, but the effect of plant sterols on the hot water return of instant noodles has not been studied at all. Absent.

Under such circumstances, the present inventor expects that the rejuvenation time of instant noodles will be shortened by blending plant sterol, which is a health functional food material that does not have much flavor, with instant noodles. As a result, the dough blended with plant sterols was sticky, and the suitability of noodle making was poor, and when noodles were made with a noodle making machine, the surface of the noodle strings became rough. Furthermore, since the surface roughness became severe due to oil mist, hot air drying, etc., the instant noodles obtained had very rough noodle surfaces. The instant noodles thus obtained had a rough noodle surface, so that the noodles were cut into pieces when reheated to loosen the noodles, and thus had no commercial value. Therefore, it is difficult to produce instant noodles blended with plant sterols in the food industry, and the influence of plant sterols on rejuvenation of instant noodles is not clear.

JP-A-7-213242 JP-A-9-275900 JP 2003-284516 A WO2005 / 041692

Therefore, even if plant sterols are used, the present invention prevents the phenomenon of noodle cutting that occurs when the noodles are unwound by loosening the surface of the noodles due to the deterioration of the suitability for making noodles, and the hot water rewinding time. It is an object of the present invention to provide a new instant noodle with a reduced length.

As a result of further diligent research to achieve the above-mentioned problems, the present inventor unexpectedly found that if a complex of plant sterols and egg yolk lipoprotein was blended, the suitability of noodle making was not deteriorated. Instant noodles with no roughening can be produced, and the instant noodles do not break into fine pieces when tempering and loosening the noodles. As a result, the present invention was finally completed.

That is, the present invention includes (1) instant noodles containing a complex of plant sterols and egg yolk lipoprotein, and (2) the composition ratio of plant sterols to egg yolk lipoprotein in the complex is egg yolk lipoprotein 1. (1) or (2) formed by blending 0.05% to 10% of the complex with respect to flour. (4) The instant noodles according to any one of (1) to (3), wherein the complex is a dry complex.

In addition, the present applicant has already applied for the complex of the said plant sterols and egg yolk lipoprotein (patent document 5: WO2005 / 041692). However, the application only describes that even if the complex is contained in various foods including noodles, these flavors and textures are not impaired, and the complex is instant noodles. There is no description or suggestion about blending in this case and whether or not the hot water reversion time is shortened in that case.

The instant noodles of the present invention have convenience and health function that can be eaten with a short hot water return, and according to such instant noodles of the present invention, further demand in the instant noodle market can be expanded.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The instant noodles of the present invention are noodles made by using flour as a main ingredient and made by drying at least a part of the component starch, by adding hot water or by boiling in hot water It is used for food. Here, the flour is not particularly limited as long as it is a cereal powder or starch generally used for noodles. Specifically, for example, cereal powder such as wheat flour, buckwheat flour, rice flour, corn starch, potato starch, etc. Starch and modified starch or processed starch obtained by subjecting these raw starches to chemical treatment or physical treatment by conventional methods. Such instant noodles of the present invention are not particularly limited, and are derived from the drying method, for example, instant noodles called fried noodles, hot-air dried noodles, freeze-dried noodles, etc., or the type of noodles In addition, instant noodles called instant Chinese noodles, instant Japanese style noodles, and the like, and instant noodles called instant cup noodles that are sold in containers that can be used as tableware, etc. .

The instant noodles of the present invention are characterized in that a complex of plant sterols and egg yolk lipoprotein is blended. As shown in the comparative examples and test examples to be described later, when plant sterols are used as they are for instant noodles, the noodles surface becomes instant noodles due to the deterioration of the suitability of noodle making due to the stickiness of the dough. When unraveling the noodles, the noodles are cut into pieces and have no commercial value. On the other hand, the instant noodles of the present invention use a complex of plant sterols and egg yolk lipoproteins to relieve hot water derived from the rough surface of the noodles due to deterioration of noodle-making suitability and loosen the noodles. The resulting noodle cutting phenomenon can be prevented. Moreover, the instant noodles of the present invention can also shorten the hot water reversion time.

The egg yolk lipoprotein in the complex of plant sterols and egg yolk lipoprotein used in the present invention comprises egg yolk protein, a phospholipid having a hydrophilic part and a hydrophobic part, and a neutral lipid such as triacylglycerol and cholesterol. It is a complex. The complex has a structure in which neutral lipids are wrapped with a hydrophilic portion of protein or phospholipid on the outside and a hydrophobic portion on the inside. Egg yolk lipoprotein is the main component of egg yolk and occupies about 80% of the yolk solid content. Therefore, the egg yolk lipoprotein of the present invention is not particularly limited as long as it is an egg yolk that is generally used as an edible substance. For example, raw egg yolk obtained by splitting a chicken egg and separating it from egg white liquid, the raw egg yolk is sterilized, frozen, spray-dried or freeze-dried, phospholipase A ₁ , phospholipase 1 such as enzyme treatment with A ₂ , phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. The thing which performed the seed | species or 2 or more types of processing etc. is mentioned. Moreover, in this invention, you may use the whole egg obtained by dividing a chicken egg, what mixed egg yolk and egg white in arbitrary ratios, or what performed the said process to these.

On the other hand, the plant sterols of the present invention are plant sterols or plant stanols obtained from fat-soluble fractions of plants having a structure similar to cholesterol or the saturated cholestanol, or components thereof. Plant sterols are present in a total of several percent in the fat-soluble fraction of plants. Further, commercially available plant sterols or plant stanols have a melting point of about 140 ° C. and are solid at room temperature. Examples of these main components include β-sitosterol, β-sitostanol, stigmasterol, Examples include tigmasteranol, campesterol, campestanol, brush castrol, and brush castanol. Moreover, about a plant stanol, what saturated the plant sterol by hydrogenation other than a natural product can also be used. In the present invention, the plant sterols are mainly composed of so-called free compounds, but may contain some amount of ester compounds.

As the plant sterols used in the present invention, commercially available powders or flakes can be used, but it is preferable to use powders having an average particle diameter of 50 μm or less, particularly 10 μm or less. When using powders or flake-like plant sterols having an average particle diameter exceeding 50 μm, a homogenizer (TK Mycoloyder: manufactured by Primix Co., Ltd., etc.) is used to produce a composite by stirring and mixing with egg yolk. ) Is preferably used while stirring and mixing while reducing the size of the plant sterol particles. As a result, a complex of plant sterols and egg yolk lipoprotein is easily formed, and when the complex is blended with instant noodles, it is difficult to affect the texture.

The complex of plant sterols and egg yolk lipoprotein for blending in the instant noodles of the present invention is preferably a powdery form of 10 μm or less of the above-mentioned plant sterols and egg yolk mainly composed of egg yolk lipoprotein. It is obtained by stirring and mixing plant sterols and egg yolk in an aqueous system. Specifically, considering the ease of stirring and mixing on an industrial scale, an egg yolk diluted solution in which egg yolk is appropriately diluted with an aqueous medium is used as the egg yolk lipoprotein, and the egg yolk diluted solution and the plant sterols are stirred. It is preferable to manufacture by mixing. The aqueous medium preferably has a water content of 90% or more. Examples thereof include egg white liquid and saline in addition to fresh water. Further, the concentration of the egg yolk dilution is preferably 0.01 to 50% as the egg yolk solid content, although it depends on the amount of plant sterols to be added thereafter. 20 ° C.), however, it is preferable to heat the mixture at 45 to 55 ° C. because it is easy to stir and mix with the composite. For example, homomixing, colloid mill, high-pressure homogenizer, T.M. K. It is good to carry out until the whole becomes uniform using homogenizers, such as my colloider (made by Primix). In addition, what is obtained by the above-mentioned method is a composite dispersed in an aqueous medium, but may be subjected to a drying treatment such as spray drying or freeze drying to obtain a dry composite, which impairs the effects of the present invention. Other raw materials may be blended with the composite as long as there is no range.

Plant sterols have the property of floating on the water surface after being dispersed in water. On the other hand, the composite used in the present invention has a property of being dispersed in water as will be described later. Therefore, the complex is presumed that the amphiphilic egg yolk lipoprotein is attached to the surface of the plant sterols with the hydrophobic part facing the surface of the hydrophobic plant sterols and the hydrophilic part facing the outside. Is done. Thus, since the surface of the composite of the present invention is hydrophilized, the surface of the prepared dough does not become sticky and the noodles are made without any problem and the surface is rough, unlike the case where the plant sterols are used as they are. It is estimated that no instant noodles can be produced. Further, the composite uniformly dispersed in the dough in this way affects the state of the starch component contained in the instant noodles, the porous structure of the instant noodles formed by the drying process, etc. It is presumed that the time for refining the noodles will be shortened.

The complex of plant sterols and egg yolk lipoprotein used in the present invention is such that the composition ratio of plant sterols and egg yolk lipoprotein as the raw material is 5 to 232 parts of plant sterols relative to 1 part of egg yolk lipoprotein. Preferably, the composition ratio corresponds to 4 to 185 parts of plant sterols with respect to 1 part of egg yolk solids because egg yolk lipoprotein is present in about 80% of egg yolk solids. As will be described later, in the complex having water dispersibility, when the plant sterols are formed in the above range with respect to 1 part of egg yolk lipoprotein, the complex cannot be formed if the plant sterols are less than the above range. The egg yolk lipoprotein remains, and the instant noodles may have an unexpected egg yolk flavor. On the other hand, when the amount is larger than the above range, it becomes difficult for the plant sterols to form a complex having water-dispersible properties, so that the effect of the present invention is hardly obtained.

0.05-10% is preferable with respect to flour, and, as for the compounding quantity of the complex of the plant sterols and egg yolk lipoprotein used for the instant noodles of this invention, 0.2-5% is more preferable. If the amount of the composite is less than the above range, it is difficult to obtain the effect of shortening the hot water reversing time, which is not preferable. On the other hand, if the amount is larger than the above range, the texture of the hot water noodles tends to be powdery. There is not preferable.

The instant noodles of the present invention may be blended with various additives in addition to general noodle raw materials such as flour, fresh water, salt, kansui and the complex, as long as the effects of the present invention are not impaired. Examples of such additives include dextrin, sugar alcohol, indigestible dextrin, hemicellulose, dried egg white, dried whole egg, dried egg yolk, sodium alginate, gelatin, agar, carrageenan, gellan gum and the like, sucrose Examples include fatty acid esters, glycerin fatty acid esters, emulsifiers such as lecithin, pH adjusters such as sodium acetate, and preservatives such as protamine.

The instant noodles of the present invention can be produced according to a conventional method for producing instant noodles except that the complex of the above-mentioned plant sterols and egg yolk lipoprotein is blended. That is, first, after adding dough, such as wheat flour, buckwheat flour, rice flour, starch, etc., adding the composite of the present invention, fresh water, salt, rice cake etc. and kneading with a mixer for noodles etc., a noodle making machine etc. Make noodles. At this time, it is preferable to use the above-mentioned dry composite as a composite, since it can be blended after powder mixing with a powder raw material such as wheat flour in advance, and a dough in which the composite is dispersed more uniformly can be prepared. The instant noodles of the present invention can then be produced by pre-gelatinizing the noodle strings obtained by noodle making by steaming, boiling, etc., and then drying them with oil, hot air drying, freeze drying or the like. In the present invention, since the complex is blended in the instant noodles in this way, the dough becomes sticky as in the case where the plant sterols are blended as they are, and the noodle suitability is deteriorated and the noodle surface of the instant noodles is rough. In addition, instant noodles having a rough surface can be produced by producing noodles without any problem using food processing equipment.

The instant noodles of the present invention produced as described above can be heated in a short time even when hot water is added and reconstituted, or when water or hot water is added and boiled in a pan or the like. Can be returned. In addition, unlike instant noodles in which plant sterols are blended as they are, the noodle surface is not roughened when the noodles are loosened after reconstitution with hot water because of the rough surface of the noodles due to deteriorated suitability for making noodles.

Hereinafter, the complex of plant sterols and egg yolk lipoprotein used in the present invention and instant noodles formed by blending them will be specifically described based on Examples, Comparative Examples, Test Examples, and the like. The present invention is not limited to these.

[Preparation Example 1]: Analysis of components of complex and composition ratio of plant sterols of complex to egg yolk lipoprotein First, 5 g of egg yolk liquid (2.5 g of egg yolk solids, about egg yolk lipoprotein in egg yolk solids) 2 g) was added with 95 g of fresh water, and stirred for 1 minute at 2000 rpm with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd., Hiscotron) to prepare an egg yolk dilution. Next, 2.5 g of plant sterol (97.8% free substance, 2.2% ester, average particle size of about 3 μm) was added while stirring at 5000 rpm, and further stirred at 10,000 rpm for 5 minutes. A dispersion of the complex formed from the protein was obtained (Preparation Example 1-1).

1 g of the obtained dispersion was taken, 4 g of 0.9% saline was added, deaerated with a vacuum dryer (Tokyo Science Instruments Co., Ltd., VOS-450D) at a vacuum degree of 10 mmHg for 1 minute, and a centrifugal separator ( Centrifugation was performed at 3000 rpm for 15 minutes using a model C-108ND manufactured by Kokusan Centrifuge Co., and the precipitate and the supernatant were separated. The supernatant was filtered with a 0.45 μm filter, and further with a 0.2 μm filter to remove the complex and plant sterols not forming the complex.

The absorbance (OD) of this filtrate was measured using a spectrophotometer (Hitachi, U-2010), 0.9% saline as a control, and absorption at 280 nm (amino acids having an aromatic ring in the protein). ) And the amount of protein in the filtrate was measured.

The amount of plant sterol added was changed as shown in Table 1, and the absorbance was similarly measured (Preparation Example 1-2 to Preparation Example 1-8). The results are shown in Table 1.

Further, the absorbance at 440 nm was further measured for the filtrate of Preparation Example 1-1 and the filtrate of Preparation Example 1-6. Here, 440 nm is an absorption wavelength of an oil-soluble pigment (carotene) contained in egg yolk lipoprotein. The results are shown in Table 2.

When the composition ratio of the complex is 5 parts or less of plant sterol with respect to 1 part of egg yolk lipoprotein, as shown in Table 1, as the ratio of plant sterol increases, the protein or amino acid content in the filtrate becomes 280 nm. It can be seen that the absorbance decreases and the protein or amino acid content decreases. Table 2 also shows that in the absorbance at 440 nm, which is an index of the fat content in the filtrate, the filtrate of Preparation Example 1-1 has a significantly higher absorbance than that of Preparation Example 1-6, and the fat content is clearly higher. . On the other hand, when the composition ratio of the complex is 5 parts or more of plant sterol with respect to 1 part of egg yolk lipoprotein, from Table 1, the absorbance at 280 nm, which is an index of the content of protein or amino acid in the filtrate, is substantially constant, From Table 2, it can be seen that the absorbance at 440 nm, which is an index of the fat content in the filtrate, has a significantly lower absorbance than the preparation example 1-1, and the fat content is clearly less than that in Preparation Example 1-1.

From the above results, in the dispersion in which the composition ratio of the complex is 5 parts or more of plant sterol to 1 part of egg yolk lipoprotein, there is free protein or amino acid that is not egg yolk lipoprotein in addition to the complex, On the other hand, in the dispersion of which the composition ratio of the complex is less than 5 parts of plant sterol to 1 part of egg yolk lipoprotein, there is egg yolk lipoprotein that did not form a complex in addition to the free protein or amino acid. It is estimated that Therefore, it can be seen that 5 parts or more of plant sterols are required for use in forming the complex without leaving 1 part of egg yolk lipoprotein.

[Preparation Example 2]: Composition ratio of complex plant sterols and egg yolk lipoproteins The amount of egg yolk liquid (solid content 45%), fresh water, and plant sterol obtained by industrially dividing chicken eggs By changing as shown in Table 3, a dispersion of a complex of plant sterols and egg yolk lipoprotein was prepared, and the preferred composition ratio of plant sterols and egg yolk lipoprotein was examined from the dispersibility of this dispersion.

That is, fresh water was added to egg yolk liquid (solid content: 45%) taken out by splitting chicken eggs, and stirred at 2000 rpm for 1 minute with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd.) to prepare a yolk dilution Thereafter, the mixture was heated to 45 ° C., and plant sterols (same as in Preparation Example 1) were gradually added while stirring at 5000 rpm. When the addition was completed, the plant sterols and egg yolk lipoproteins were further stirred at 10,000 rpm. A dispersion of the composite was obtained.

Regarding the dispersibility of the dispersion, 0.5 g of a dispersion of a complex of a plant sterol and egg yolk lipoprotein was placed in a test tube (inner diameter 1.6 cm, height 17.5 cm), and 0.9% saline 10 mL. Dilute, shake by agitating with a test tube mixer (IWAKI GLASS MODEL-TM-151) for 10 seconds, then let stand for 1 hour at room temperature, and further in a vacuum dryer (Tokyo Rika Kikai Co., Ltd., VOS-450D). The deaeration was carried out at room temperature (20 ° C.) with the degree of vacuum being 10 mmHg or less. These results are shown in Table 3.

The plant sterol was dissolved by heating, cooled, immersed in an ethanol solution having a different specific gravity, and the specific gravity was determined by ups and downs. As a result, it was 0.98. It is considered a sterol.

From Table 3, it can be seen that when the composition ratio of the complex is 232 parts or less of plant sterol relative to 1 part of egg yolk lipoprotein, good water dispersibility can be imparted to the complex.

From the results of Preparation Example 1 and Preparation Example 2, the complex has a good water dispersibility, and in order to use it for the formation of the complex without leaving 1 part of egg yolk lipoprotein, the composition ratio of the complex is It turns out that it is the range of 5-232 parts of plant sterols with respect to 1 part of egg yolk lipoprotein.

[Preparation Example 3]
Add 0.5 kg of sterilized egg yolk (solid content 45%, manufactured by QP Corporation) to 17.5 kg of fresh water, and stir it at 2000 rpm for 1 minute with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd., Hiscotron). After the preparation, warm to 50 ° C., then gradually add 2 kg of plant sterol (same as Preparation Example 1) while stirring at 5000 rpm and degassing at a vacuum of 350 mmHg. The mixture was stirred at a rotational speed for 30 minutes to obtain a dispersion of a complex of plant sterol and egg yolk lipoprotein. The obtained dispersion of the composite was dried using a spray dryer under conditions of an air blowing temperature of 170 ° C. and an exhaust air temperature of 70 to 75 ° C. to obtain a dry composite (using sterilized egg yolk). The composition ratio of the complex is 8.9 parts plant sterol to 1 part egg yolk solids, and 11.1 parts plant sterol to 1 part egg yolk lipoprotein.

[Example 1] Instant Chinese noodles (fried noodles)
First, 1000 parts of wheat flour (quasi-strong flour), 20 parts of salt, 15 parts of Kansui, 15 parts of the dried composite obtained in Preparation Example 3 and 350 parts of fresh water were prepared. Next, after adding the flour and the dried composite obtained in Preparation Example 3 to a mixer for noodles and mixing well with powder mixing, kneading water in which salt and kansui were dissolved in fresh water while stirring further Was added little by little, and kneaded thoroughly until uniform to obtain a dough. Subsequently, the resulting dough was rolled to a thickness of 1 mm using a noodle making machine, and then cut out with a # 24 cutting blade to obtain a noodle string. Further, the obtained noodle strings were steamed with a steamer having an atmospheric temperature of 90 ° C. for 2 minutes to make it alpha, and then put into a retainer one by one, and oiled at 140 ° C. for 1.5 minutes to obtain instant Chinese noodles. In addition, at the time of manufacture, the dough was not sticky and the suitability for noodle making was not deteriorated, and instant noodles having no rough surface were obtained by producing noodles without problems. Moreover, the compounding quantity of the complex of plant sterols of instant noodles and egg yolk lipoprotein was 1.5% with respect to flour.

[Comparative Example 1]
In Example 1, instant Chinese noodles were obtained by the same formulation and production method as Example 1 except that the dry composite was not added.

[Comparative Example 2]
In Example 1, instant Chinese noodles were obtained by the same composition and production method as in Example 1 except that plant sterol (the same as Preparation Example 1) was used instead of the dry complex. At this time, the prepared dough became sticky, and when noodles were made using a noodle making machine, the surface of the noodle strings was roughened. Since the surface roughness became more severe due to the oil, the surface of the instant noodles obtained was very rough.

[Test Example 1] Instant Chinese noodles (fried noodles)
Each serving of instant Chinese noodles (60 g) obtained in Example 1 and Comparative Examples 1 and 2 was placed in a polystyrene cup, and 400 ml of 90 ° C. hot water was added and covered, and allowed to stand for 3 minutes. The noodles were agitated with chopsticks and sampled immediately, and the Chinese noodles were evaluated for hot water return. Here, as for the instant Chinese noodles of Comparative Example 2, the noodles were cut finely when the noodles were loosened after reconstitution with hot water. The results are shown in Table 4.

From Table 4, the instant Chinese noodles (fried noodles) of Example 1 in which a complex of plant sterols and egg yolk lipoprotein is blended are compared to the instant Chinese noodles of Comparative Example 1 in which no complex is blended. It can be seen that the hot water resumption time is shortened. In addition, the instant Chinese noodles of Comparative Example 2 in which the plant sterol was blended as it was had no commercial value because the noodles were cut into pieces when the noodles were loosened after reconstitution with hot water. Although not shown here, the same result was obtained when the plant sterol, which is the raw material of the complex, was changed to a plant stanol.

[Example 2] Instant Chinese noodles (hot-air dried noodles)
Example 1 except that 900 parts of wheat flour (quasi-strong flour), 100 parts of potato raw starch, 20 parts of salt, 15 parts of Kansui, 15 parts of the dried complex obtained in Preparation Example 3 and 350 parts of fresh water were used as raw materials. Noodles were made in the same manner as above to obtain noodle strings. Subsequently, the resulting noodle strings were steamed with a steamer having an atmospheric temperature of 90 ° C. for 2 minutes to be alpha-converted, and then put into a retainer one by one and dried in hot air at 85 ° C. for 90 minutes to obtain instant Chinese noodles. In addition, at the time of manufacture, the dough was not sticky and the suitability for noodle making was not deteriorated, and instant noodles having no rough surface were obtained by producing noodles without problems. Moreover, the compounding quantity of the complex of plant sterols of instant noodles and egg yolk lipoprotein was 1.5% with respect to flour.

[Comparative Example 3]
In Example 2, instant Chinese noodles were obtained by the same composition and production method as Example 2 except that the dry composite was not blended.

[Comparative Example 4]
In Example 2, instant Chinese noodles were obtained with the same composition and production method as Example 2 except that plant sterols (same as Preparation Example 1) were used instead of the dried complex. At this time, the prepared dough became sticky, and when noodles were made using a noodle making machine, the surface of the noodle strings was roughened. Since the surface roughness became more severe due to hot air drying, the instant noodles obtained had a very rough surface.

[Test Example 2] Instant Chinese noodles (hot-air dried noodles)
Each serving of instant Chinese noodles (60 g) obtained in Example 2 and Comparative Examples 3 and 4 was put into a pan, and 500 ml of 90 ° C. hot water was added and cooked in slightly boiling water for 3 minutes. Then, the noodles were loosened by stirring with chopsticks and tasting was started immediately, and the hot water return state of the Chinese noodles was evaluated. Here, as for the instant Chinese noodles of Comparative Example 4, the noodles were cut finely when the noodles were loosened after reconstitution with hot water. The results are shown in Table 5.

From Table 5, the instant Chinese noodle (hot-air dried noodle) of Example 2 in which a complex of plant sterols and egg yolk lipoprotein is blended is compared to the instant Chinese noodle in Comparative Example 3 in which no complex is blended. Thus, it can be understood that the hot water resumption time is shortened. In addition, the instant Chinese noodles of Comparative Example 2 in which the plant sterol was blended as it was had no commercial value because the noodles were cut into pieces when the noodles were loosened after reconstitution with hot water. Although not shown here, the same result was obtained when the plant sterol, which is the raw material of the complex, was changed to a plant stanol.

Claims (4)

Instant noodles comprising a complex of plant sterols and egg yolk lipoprotein. 2. Instant noodles according to claim 1, wherein the composition ratio of the plant sterols to the egg yolk lipoprotein is 5 to 232 parts of the plant sterols to 1 part of the egg yolk lipoprotein. Instant noodles according to claim 1 or 2, wherein the complex is blended in an amount of 0.05% to 10% based on flour. The instant noodles according to any one of claims 1 to 3, wherein the complex is a dry complex.