JP2022014439A - Quality improver for noodles - Google Patents

Abstract

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

Description

The present invention relates to a quality improving agent for noodles, which can impart various quality improving effects including a good texture to noodles.

Noodles are widely eaten along with bread and rice because they are mainly made from cereals.
Types of noodles include Chinese noodles, udon noodles, buckwheat noodles, pasta, and noodle skins. In addition, it may be classified according to the manufacturing method, and examples thereof include dried noodles, raw noodles, instant noodles, frozen noodles, boiled noodles, and steamed noodles. Also, depending on the thickness of the noodles, it may be classified into not only thick noodles and thin noodles, but also somen, cold wheat and the like.
Since these noodles are mainly composed of flour such as wheat flour and buckwheat flour, and have a simple composition such as salt, water, and kansui, the taste and texture of these noodles vary greatly depending on the subtle composition and manufacturing method.

With a few exceptions, the texture required for these noodles is soft and supple, with an elastic texture and good crispness without stickiness, and a smooth and smooth texture. It has an excellent texture such as a smooth texture.
Further, as the quality improvement points required for noodles, improvement of rehydration property, prevention of starch elution at the time of boiling, prevention of elongation, improvement of loosening property and the like can be mentioned.

Here, in order to obtain noodles with a good texture as described above, the amount of water absorption is increased, but if this is done, the noodles tend to adhere to each other during production, resulting in poor loosening property, and starch elutes during boiling. It is easy to make noodles that are easy to grow after boiling.

Therefore, various quality improving agents for noodles, mainly starches, emulsifiers, gelling agents, etc., have been proposed.
For example, a method of adding an enzyme (see, for example, Patent Document 1), a method of adding a thickening polysaccharide (see, for example, Patent Document 2), a method of using modified starch (see, for example, Patent Document 3), and an emulsifier. Methods such as a method of adding (see, for example, Patent Document 4) have been proposed.
However, these methods have a problem that the texture tends to be deteriorated, for example, the texture becomes too soft and the elasticity cannot be felt, or the texture becomes simply hard.
As described above, there has been a demand for a quality improving agent for noodles that can improve the texture and quality in a well-balanced manner.

Japanese Unexamined Patent Publication No. 2018-166430 Japanese Unexamined Patent Publication No. 2008-13361 Japanese Unexamined Patent Publication No. 03-14361 Japanese Unexamined Patent Publication No. 09-070272

Therefore, an object of the present invention is to provide a quality improving agent for noodles, which can impart various quality improving effects including a good texture to noodles. Another object of the present invention is to provide a method for improving the quality of noodles, which can impart various quality improving effects such as a good texture to the noodles.

As a result of diligent research, the present inventors have found that the above-mentioned problems can be solved by using a mixture of lipid and protein that has been subjected to a specific treatment.
The present invention has been made based on the above findings, and provides a quality improving agent for noodles containing a lipid protein complex as an active ingredient.
The present invention also provides a method for improving the quality of noodles, which comprises a step of adding a lipid protein complex at the time of producing noodles.

The noodle quality improving agent of the present invention can impart various quality improving effects such as a good texture to noodles in a well-balanced manner.
Further, according to the method for improving the quality of noodles of the present invention, various qualities including a good texture of noodles can be improved in a well-balanced manner.

Hereinafter, the quality improving agent for noodles of the present invention will be described in detail based on a preferred embodiment.
First, the lipid protein complex used in the present invention will be described.

The noodle quality improving agent of the present invention contains a lipid protein complex as an active ingredient. Further, the noodle quality improving agent of the present invention may contain other components described later, if necessary.
In the present invention, the lipid-protein complex means a complex containing a protein and a lipid and having a higher-order structure formed by a strong affinity acting between the protein and the lipid. Those simply containing a protein and a lipid are not included in the lipid protein complex of the present invention.

First, the lipids and proteins that are constituents of the lipid-protein complex (hereinafter, may be simply referred to as “complex”) contained in the quality improving agent for noodles of the present invention will be described.

The lipid constituting the complex is not particularly limited, and any lipid can be used. Specific examples of the lipid include triglyceride, diglyceride, monoglyceride, phospholipid, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester and the like. Since the effect of the present invention becomes more remarkable, one or two kinds selected from the group consisting of monoglyceride, phospholipid, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester and polyglycerin fatty acid ester as lipids. It is preferable to use the above, and it is particularly preferable to use phospholipids from the viewpoint of flavor and function.

That is, it is particularly preferable that the lipid constituting the lipid protein complex used in the present invention is partially or wholly a phospholipid. The content of phospholipids in the above lipids is preferably in the range of 30:70 to 100: 0, preferably in the range of 60:40 to 100: 0, in the mass ratio of phospholipids to lipids other than phospholipids, the former: the latter. Is more preferable, and the range of 80:20 to 100: 0 is most preferable. In other words, the content of phospholipids in the lipids constituting the lipid protein complex is preferably 30 to 100% by mass, more preferably 60 to 100% by mass, and 80 to 100% by mass. Is most preferable. In the present invention, one of the above lipids may be used alone or two or more of them may be used in combination, depending on the intended purpose.

When phospholipids are used in the form of lecithin, the mass ratio of phospholipids to other lipids contained in lecithin is the former: the latter and is arbitrary in the range of 30:70 to 100: 0. Lecithin can be used, preferably 60:40 to 100: 0 lecithin, more preferably 80:20 to 100: 0 lecithin. That is, in the present invention, it is preferable to use lecithin as the lipid constituting the lipid protein complex, and the phospholipid content of lecithin is preferably 30 to 100% by mass, preferably 60 to 100% by mass. It is more preferable, and most preferably 80 to 100% by mass.

In the present invention, the origin of the above phospholipid is not particularly limited, and is derived from plant-derived phospholipids such as soybean-derived phospholipids, sunflower-derived phospholipids, red flower-derived phospholipids, and rapeseed-derived phospholipids, and egg yolk. Any animal-derived phospholipid such as phospholipid, fish egg-derived phospholipid, milk-derived phospholipid, and microbial-derived microbial phospholipid can be used. It is also possible to use these extracts, purified products, enzyme-treated products and the like. Specific examples of phospholipids include phosphatidylic acid, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, sphingomyelin, etc., and one of these may be used alone or in combination of two or more. good.

In the present invention, it is possible to make noodles that do not contain milk allergens or egg allergens, and it is possible to make noodles that can be eaten even by vegetarians (vegetarians) and vegetarians (vegans). In this respect, it is preferable to use food-derived plant phospholipids such as soybean-derived, sunflower-derived, red flower-derived, and vegetarian-derived vegetarian phospholipids, or microbial phospholipids derived from microorganisms, and high quality improvement for noodles with a small amount of addition. It is particularly preferable to use soybean-derived phospholipids and / or sunflower-derived phospholipids because they can be used as quality improvers to obtain effects and have a high ability to form a complex with lipids. Soybean-derived phospholipids can be used in the form of soybean lecithin, and sunflower-derived phospholipids can be used in the form of sunflower lecithin.

The protein constituting the complex is not particularly limited, and any protein can be used. Specific examples of the protein include animal protein, microbial protein, vegetable protein and the like. Examples of animal proteins include milk proteins such as whey protein and casein protein; and egg proteins such as low-density lipoprotein, high-density lipoprotein, phosbitin, ribetin, phosphoprotein, ovalbumin, conalbumin, and ovomucoid. Can be mentioned. Vegetable proteins include wheat proteins such as gliadin, glutenin, prolamin and gluterin; bean proteins such as soybean protein, pea protein, sora bean protein, green bean protein, chick bean protein and lens bean protein; and other grains such as rice protein. Protein is mentioned. These proteins may be used alone or in combination of two or more, depending on the purpose.

In the present invention, it is possible to make noodles that do not contain milk allergens or egg allergens, and it is possible to make noodles that can be eaten even by vegetarians (vegetarians) and vegans (vegans). In this respect, it is preferable that the protein does not contain animal protein. That is, in the present invention, the protein is preferably a microbial protein and / or a vegetable protein, and more preferably a vegetable protein. The vegetable protein is more preferably one or more selected from the group consisting of wheat protein, bean protein and rice protein, and more preferably bean protein. As a bean protein, it can be used as a quality improving agent that can obtain a high quality improving effect with a small amount of addition, has a high ability to form a complex with a lipid, and has a high water solubility. It is more preferred to use one or more selected from the group consisting of soybean protein, pea protein, soybean protein, mung bean protein, and chick bean protein in that the method is easy to take.

Further, in the present invention, when an animal protein is used, it is preferably a milk protein in that it has a good flavor. As the milk protein, the production method described later can be used because it can be used as a quality improving agent that can obtain a high quality improving effect by adding a small amount, has a high ability to form a complex with a lipid, and has a high water solubility. It is preferable to use milk protein concentrate because it is easy to take.

The mass ratio of the protein to the lipid in the complex contained in the present invention is preferably 10 to 250 parts by mass, more preferably 20 to 130 parts by mass, and 80 parts by mass of the lipid with respect to 100 parts by mass of the protein. It is more preferably to 130 parts by mass, and most preferably 100 to 130 parts by mass. It is preferable to set the mass ratio of the lipid to 100 parts by mass of the protein in the above range because the effect of improving the quality of the noodles is further enhanced and the flavor of the noodles is not impaired. Further, since the viscosity of the aqueous solution containing the protein and the lipid does not increase when the complex is produced, the aqueous solution is less likely to form a gel, and as a result, the complex can be easily produced, which is preferable.

In the above-mentioned lipid-protein complex, for example, a protein or a food material containing a protein and a food material containing a lipid or a lipid are added to water, and if necessary, other components described later are added to the water to obtain the protein and the lipid. It can be obtained by preparing an aqueous solution containing and and homogenizing the prepared aqueous solution. In this case, the obtained aqueous solution contains a lipid protein complex. At this time, the amount of the protein and / or the food material containing the protein used, and the amount of the lipid and / or the amount of the food material containing the lipid used, the ratio of the lipid to the protein in the obtained lipid-protein complex is within the above range. It is preferable to set it appropriately so as to be. When a food material containing a protein is used as the protein, and when a food material containing a lipid is used as the lipid, the lipid content and the protein content in the complex are the respective foods. It shall be calculated using the pure protein content and pure lipid content contained in the material.

The protein content in the aqueous solution containing the above protein and lipid is preferably 1 to 25% by mass, more preferably 5 to 25% by mass, still more preferably 5 to 20% by mass, and the lipid content. Is preferably 1 to 25% by mass, more preferably 5 to 25% by mass, and even more preferably 5 to 20% by mass. By setting the content of protein and lipid in the aqueous solution containing the above protein and lipid within the above range, lumps can be eliminated and dispersed by mixing and stirring, and sufficient homogenization can be performed. It is preferable because it can efficiently produce a lipid protein complex.

As described above, during the production of the lipid protein complex, other components other than the protein and the lipid can be contained in the aqueous solution, but from the viewpoint of highly efficient complexing of the protein and the lipid, no other component is contained. Is preferable.

When producing a lipid protein complex, it is preferable to heat sterilize the aqueous solution containing the protein and the lipid before or after homogenization. In the case of heat sterilization after homogenization, it can be homogenized again after heat sterilization.

The equipment used for the above homogenization includes a kettle-type cheese emulsifying kettle, a high-speed shear emulsifying kettle such as a Stefan mixer, a high-speed shearing mixer such as a commit roll or a mass colloider, a static mixer, an in-line mixer, a homogenizer, a colloid mill, and a disper mill. And so on. This homogenization treatment may be carried out using a two-stage homogenizer, for example, at a homogenization pressure of 3 to 100 MPa in the first stage and 0 to 5 MPa in the second stage.

As the above-mentioned heat sterilization method, there are a direct heating method such as an injection type, an infusion type and a microwave, and an indirect heating method such as a batch type, a plate type, a tubular type and a scraping type, and UHT, HTST, etc. Heat treatment such as LTLT at 60 to 160 ° C. may be performed.

After homogenization and heat sterilization, it is preferable to cool the aqueous solution containing the complex. Examples of the cooling method include a method of cooling by a heat exchanger such as a tubular type or a scraping type. Another method is to fill a suitable container and then cool it in a water bath, an ice bath, a refrigerator, a freezer, or the like.
Further, after the above operation, a concentration operation can be performed as needed.
Further, in the present invention, from the viewpoint of obtaining noodles having a good flavor, it is preferable that the compounding step or the concentration step does not include a drying step or the like accompanied by heating.

The lipid protein complex contained in the quality improving agent for noodles of the present invention may be in any form of solid form such as powder, granules and tablets, liquid form, and fluid form such as paste, but other components. It is preferably in the form of powder, liquid or paste in that it has a high mixing property with and has a good mixing property with noodles when it is used as a quality improving agent as it is.
When it is made into a powder, it may be freeze-dried and powdered, or it may be spray-dried and powdered.
Further, in the case of a liquid form such as a liquid agent or a paste, an aqueous solution containing the above complex can be used as it is.

As the quality improving agent for noodles of the present invention, an aqueous solution containing a complex is dried and powdered, or an aqueous solution containing a complex can be used as it is. Further, the complex and the following other components can be mixed and formulated into a solid form such as powder, granules and tablets, or a fluid form such as a liquid agent and a paste by a conventional method. Further, the complex may be in the form of being dispersed in fats and oils.

When the quality improving agent for noodles of the present invention is in a solid form such as powder, granules, tablets, etc., the content of the lipid protein complex in the quality improving agent for noodles of the present invention is effective with a small amount of addition. For the purpose of obtaining, the solid content of the lipid protein complex is preferably 5 to 100% by mass, more preferably 10 to 100% by mass, still more preferably 50 to 100% by mass, and even more preferably. Is 70 to 100% by mass, most preferably 80 to 100% by mass.

Further, when the quality improving agent for noodles of the present invention is in a fluid form such as a liquid agent or a paste, the content of the lipid protein complex in the quality improving agent for noodles of the present invention is effective with the addition of a small amount. For the purpose, the viscosity is not too high and it is easy to use, and in order to avoid the formation of a precipitate during storage, the solid content of the lipid protein complex is preferably 1 to 30% by mass, more preferably 5 to 20% by mass. %.

The noodle quality improving agent of the present invention may contain other components other than the above-mentioned lipid protein complex, if necessary, as long as the effects of the present invention are not impaired. The other components include water, alcohols, fats and oils, gelling agents and stabilizers, emulsifiers, metal ion sequestering agents, sugars / sweeteners, sugar alcohols, starches, milk and dairy products, egg products, grains, and inorganic substances. Salts, organic acid salts, enzymes, diglycerides, spices, spice extracts, herbs, linear dextrins, branched dextons, cyclic dextons and other dextrins, various other food materials, fine silicon dioxide, magnesium carbonate, disodium phosphate, etc. Anti-caking agents such as magnesium oxide, vitamins, brighteners, flavoring agents, bitterness agents, flavoring ingredients such as seasonings, coloring agents, preservatives, antioxidants, pH adjusters, organic acids, sugar alcohols, etc. Alkaline agents, strengthening agents, etc.

Examples of the above fats and oils include palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cocoa fat, fish oil, and whale oil. , Butter, various vegetable oils and fats such as butter oil, and processed oils and fats which have been subjected to one or more treatments selected from hydrogen addition, fractionation and ester exchange. In the present invention, one or more selected from the above fats and oils can be used.

Examples of the gelling agent and stabilizer include alginic acid, alginate, pectin, LM pectin, HM pectin, seaweed extract, seaweed extract, agar, glucomannan, locust bean gum, guar gum, gellan gum, taragant gum, xanthan gum, carrageenan, and curd. Examples include orchid, tamarind seed gum, carrageenan gum, tara gum, tragant gum, arabic gum and cassia gum. In the present invention, one or more selected from the above gelling agents and stabilizers can be used.

Examples of the emulsifier include glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartrate acid fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, sucrose acetate isobutyric acid ester, and polyglycerin fatty acid. Synthetic emulsifiers such as esters, polyglycerin condensed ricinoleic acid esters, propylene glycol fatty acid esters, stearoyl lactate calcium, stearoyl lactate sodium, polyoxyethylene sorbitan fatty acid esters, soy lecithin, egg yolk lecithin, soy lysolecithin, egg yolk lysolecithin, enzyme-treated egg yolk, Examples thereof include natural emulsifiers such as saponin, egg yolk oil, plant sterols, and milk fat globules. In the present invention, one or more selected from the above emulsifiers can be used.

The form of the quality improving agent for noodles of the present invention is not particularly limited, and may be any of the above-mentioned solid, granular, powdery, paste-like, fluid-like, and liquid forms, but the noodle dough and the noodle dough. In terms of ease of mixing when reconstitution with hot water, it is preferably powdery or liquid, and moreover, it may be powdery because there are many variations in the addition method, such as mixing with powdered soup of instant noodles. Especially preferable.

Further, when the quality improving agent for noodles of the present invention contains oil and water, the emulsified type may be an oil-in-water type, a water-in-oil type, or even a double emulsified type. However, since the lipid protein complex which is the active ingredient of the present invention is water-soluble, the effect can be obtained quickly and a high improvement effect of noodles can be obtained. It is preferable to have.

The noodle quality improving agent of the present invention can be widely applied to various noodles, and examples thereof include general noodle foods such as udon, somen, cold wheat, Chinese noodles, buckwheat, pasta, Okinawa buckwheat noodles, and noodle skin. The types of noodles can also be classified according to the manufacturing method, and examples thereof include dried noodles, raw noodles, instant noodles, frozen noodles, boiled noodles, and steamed noodles. In addition, it may be classified into thick noodles and thin noodles according to the thickness of the noodles.

Examples of the quality improvement by the quality improving agent for noodles of the present invention include improvement of texture, improvement of reconstitution in hot water, prevention of starch elution during reconstitution of hot water, prevention of elongation, improvement of loosening property and the like.

For example, as an improvement in texture, although it depends on the type and form of noodles, it is soft and supple, has an elastic texture, but has good crispness without stickiness, and has a smooth and smooth texture. It has a smooth texture.

In addition, to improve the rehydration property, when the noodles with high storage stability such as instant noodles and dried noodles are restored to an edible state by boiling for a short time or pouring hot water, they are raw in as short a time as possible. It can be restored to a soft and supple texture like noodles.

Further, as the improvement of the loosening property, prevention of mutual adhesion when the noodles are made into noodles or when they are made into noodle skins at the time of production, and prevention of mutual adhesion when the noodles are stored before or after boiling can be mentioned.

The noodles referred to in the present invention are made from flour and water as main raw materials, and the noodle dough obtained by kneading the noodles is rolled or stretched to form a noodle band dough, which is further stretched, cut out, and punched into elongated pieces. Alternatively, it is a food product molded into a thin plate, a processed product thereof, and a cooked product thereof.

As the above-mentioned flours, flours that can be used in ordinary noodle foods such as wheat flour, buckwheat flour, rice flour, soybean flour, various starches and chemical starches can be used, but in the present invention, wheat flour is used. Is preferable. Examples of the wheat flour include soft flour, medium-strength flour, semi-strength flour, strong flour, durum flour and the like.

In addition to the above ingredients, the noodle dough includes salt, citrus, gluten, sweeteners, coloring agents, seasonings, bitterness agents, strengthening agents, surfactants, solubilizers, etc., which are used in the production of ordinary noodles. Thickeners, glues, excipients, preservatives, fragrances, antibacterial agents, bactericides, salts, solvents, chelating agents, neutralizing agents, acidulants, pH regulators, preservatives, buffers, fats and oils, fat processing Goods, eggs, milk and dairy products can be added.

The forms of noodles include raw noodles, semi-raw noodles, dried noodles, fried noodles, boiled noodles, frozen noodles, and instant noodles, and the highest effect of the quality improving agent for noodles of the present invention is achieved. It is preferable to use it for dry noodles such as dried noodles, semi-dried noodles, and instant noodles because it improves the hot water returnability. Above all, it should be used for instant noodles because it has a high effect of improving hot water returnability. Is preferable.

The instant noodles include fried instant noodles, which are fried noodles, and non-fried instant noodles, which are dried by hot air drying, vacuum freeze drying, or the like, and the present invention can be used with either of them. When the quality improving agent for noodles of the present invention is used for non-fried instant noodles, in addition to the effect of improving the rehydration property, the softness, smoothness and crispness of the noodles unique to non-fried instant noodles are brought closer to the texture of raw noodles. Is possible.

In the present invention, it is also preferable that the noodles are thick noodles. In the present invention, the thick noodles in a dry state before restoration have a noodle line width of 2.0 mm or more, preferably 2.0 to 5.0 mm, and a noodle thickness of more than 1.0 mm, preferably 1.05 to 2. Refers to those less than 0.0 mm.

The quality improving agent for noodles of the present invention can give a chewy texture in addition to obtaining the effect that even thick noodles have good rehydration property.

The method for adding the quality improving agent for noodles of the present invention to noodles is not particularly limited as long as the lipid protein complex, which is the active ingredient of the present invention, is finally added to the noodles, and various addition methods can be used. Can be taken. For example, it can be directly added to a noodle dough raw material such as wheat flour and mixed, or it can be dispersed or dissolved in all or part of the blended water and added to the noodle dough raw material. It can also be applied to the surface of noodle strips or noodle strings in an aqueous solution state, or sprayed and used. Furthermore, it is possible to add the noodles to water or hot water when boiling or reconstitution with hot water, and especially for instant noodles, a method of mixing with powdered soup is also possible.

In particular, the use of the quality improving agent for noodles of the present invention is that the high effect of the present invention can be obtained with a very small amount of use, so that the noodle dough raw material such as wheat flour is directly added and mixed, or the blended water is used. It is preferable to use a method of dispersing or dissolving the noodles in whole or in part and adding the mixture to the noodle dough raw material.

The amount of the quality improving agent for the noodles of the present invention added to the above noodles is not particularly limited and is appropriately determined according to the type, form, shape, addition method, etc. of the noodles, but when it is directly added to the noodle dough raw material, it is determined. The solid content of the lipid protein complex contained in the quality improving agent for noodles is preferably 0.0001 to 0.6 parts by mass, more preferably 0.001 to 0.3, based on 100 parts by mass of the flour contained in the noodles. It is a mass part. By setting the content of the lipid protein complex in the above range, the effect of the present invention is surely exhibited, and the noodles do not have a strange taste.

When applied to the surface of noodle strips or noodle strings in an aqueous solution or sprayed, the concentration in the aqueous solution is preferably 0.01 to 1% by mass as the solid content concentration of the lipid protein complex. More preferably, it is 0.05 to 0.7% by mass. In this case, the solid content of the lipid protein complex is 0.0001 to 0.6 parts by mass, more preferably 0.001 to 0.3 parts by mass with respect to 100 parts by mass of the solid content of the noodles. ..

When the noodles are added to water or hot water when boiling or reconstitution with hot water, the concentration in the aqueous solution is preferably 0.001 to 0.5% by mass, more preferably 0.001 to 0.5% by mass, as the solid content concentration of the lipid protein complex. It is 0.002 to 0.3% by mass.

Next, the method for improving the quality of the noodles of the present invention will be described.
The method for improving the quality of noodles of the present invention is characterized by including a step of adding a lipid protein complex at the time of producing noodles.

The method for producing noodles, the method for adding the lipid protein complex, the amount of the addition, and the quality to be improved are as described above.

Finally, the noodles of the present invention will be described.
The noodles of the present invention are noodles containing the above-mentioned quality improving agent for the noodles of the present invention, and various quality improving effects including a good texture are imparted in a well-balanced manner. The method for producing noodles, the method for adding the quality improving agent for noodles of the present invention, and the amount to be added are as described above.

In the case of instant noodles in particular, the noodles of the present invention have a characteristic that they have a soft and supple texture like raw noodles in a short boiling time and have excellent rehydration property. Further, when the noodles are thick noodles, in addition to the above-mentioned effect, it also has an effect of enhancing the chewy feeling.

The contents of the present invention will be specifically described with reference to the following examples, comparative examples, etc., but the present invention is not limited thereto.

<Manufacturing of quality improver for noodles>
[Manufacturing Example 1]
6 parts by mass of soybean protein (“ProFam (registered trademark) 974”: manufactured by ADM) (protein content 85.0% by mass, lipid content 3.0% by mass, water content 6% by mass) was added to 60 ° C. In addition to 88 parts by mass of warm water, the mixture was sufficiently dispersed by stirring using a three-one motor. 6 parts by mass of powdered soybean lecithin (lipid content 99% by mass, phospholipid content 90% by mass) was added thereto, and the mixture was sufficiently stirred and emulsified to obtain a preliminary emulsified solution. This pre-emulsified solution is homogenized at a pressure of 30 MPa using a valve-type homogenizer (Alfa Laval: homogenizer), and then sterilized at 139 ° C. for 4 seconds with a VTIS sterilizer (Alfa Laval UHT sterilizer). It was cooled to 5 ° C. This was cooled by slow cooling at −0.5 ° C./h for 50 hours, and this was freeze-dried to obtain a quality improver A containing a powdery lipid protein complex having a water content of 3% by mass. rice field.
The content of the complex in the obtained quality improver A, the content of the complex in the solid content of the quality improver A, and the mass ratio of the protein to the lipid in the complex are described in [Table 1]. ..

[Manufacturing Example 2]
Instead of soybean protein, pea protein (“NUTRALYS® S85F”: manufactured by Rocket Co., Ltd.) (protein content 85.0% by mass, lipid content 7.0% by mass, water content 4% by mass) was used. A quality improver B containing a powdery lipid protein complex having a water content of 3% by mass was obtained by the same formulation and production method as in Production Example 1 except for the above.
The content of the complex in the obtained quality improver B, the content of the complex in the solid content of the quality improver B, and the mass ratio of the protein to the lipid in the complex are described in [Table 1]. ..

[Manufacturing Example 3]
Instead of soy protein, use milk protein concentrate (MPC) (“Promilk85”: manufactured by Ingledia) (protein content 81.0% by mass, lipid content 1.0% by mass, water content 5% by mass). A quality improver C containing a powdered lipid protein complex having a water content of 3% by mass was obtained by the same formulation and production method as in Production Example 1.
The content of the complex in the obtained quality improver C, the content of the complex in the solid content of the quality improver C, and the mass ratio of the protein to the lipid in the complex are described in [Table 1]. ..

[Manufacturing Example 4]
A powdery quality improver D having a water content of 3% by mass was prepared by the same formulation and manufacturing method as in Production Example 1 except that powdered soybean lecithin was not added and 88 parts by mass of water was changed to 94 parts by mass. Obtained.
The content of the complex in the obtained quality improver D, the content of the complex in the solid content of the quality improver D, and the mass ratio of the protein to the lipid in the complex are described in [Table 1]. ..

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

[Manufacturing Example 6]
The water content was the same as in Production Example 1 except that 6 parts by mass of soybean protein in Production Example 1 was changed to 9.6 parts by mass and 6 parts by mass of powdered soybean lecithin was changed to 2.4 parts by mass. A quality improver F containing a powdery lipid protein complex in an amount of 3% by mass was obtained.
The content of the complex in the obtained quality improver F, the content of the complex in the solid content of the quality improver F, and the mass ratio of the protein to the lipid in the complex are described in [Table 1]. ..

[Manufacturing Example 7]
The water content was the same as in Production Example 1 except that 6 parts by mass of soybean protein in Production Example 1 was changed to 6.5 parts by mass and 6 parts by mass of powdered soybean lecithin was changed to 5.5 parts by mass. G was obtained as a quality improver G for the noodles of the present invention in the form of powder having a mass content of 3% by mass.
The content of the complex in the obtained quality improver G, the content of the complex in the solid content of the quality improver G, and the mass ratio of the protein to the lipid in the complex are described in [Table 1]. ..

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

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

<Manufacturing of Chinese noodles>
[Example 1]
A wheat flour composition was obtained by mixing 100 parts by mass of wheat flour for Chinese noodles (special number one: manufactured by Nisshin Seifun), 1 part by mass of powdered active gluten (Emasoft M1000: manufactured by Riken Vitamin), and 1 part by mass of dried egg white. On the other hand, 1 part by mass of powdered brine (red: made by Oriental yeast), 1 part by mass of salt, and 0.075 part by mass of the noodle quality improving agent A were added, dispersed and dissolved in 35 parts by mass of water to obtain an aqueous solution. Using a mixer, the wheat flour composition and the aqueous solution were thoroughly mixed to obtain a noodle dough. After retarding overnight, the noodles were rolled, cut, and made into noodles using a noodle making machine to obtain Chinese noodles A. The looseness at the time of noodle formation, the crispness, throat, elasticity and flavor of Chinese noodle A after boiling in hot water at 100 ° C for 1 minute and 20 seconds were evaluated according to the following evaluation criteria, and the results were evaluated as [ Table 2].

[Example 2]
Chinese noodles B were obtained according to the formulation and manufacturing method of Example 1 except that the noodle quality improving agent B was used instead of the noodle quality improving agent A. The looseness at the time of noodle formation, the crispness, throat, elasticity and flavor of Chinese noodles B boiled in hot water at 100 ° C for 1 minute and 20 seconds were evaluated according to the following evaluation criteria, and the results were evaluated as [ Table 2].

[Example 3]
Chinese noodles C were obtained according to the formulation and manufacturing method of Example 1 except that the noodle quality improving agent C was used instead of the noodle quality improving agent A. The looseness at the time of noodle formation, the crispness, throat, elasticity and flavor of Chinese noodles C boiled in hot water at 100 ° C for 1 minute and 20 seconds were evaluated according to the following evaluation criteria, and the results were evaluated as [ Table 2].

[Comparative Example 1]
Chinese noodles D were obtained according to the formulation and manufacturing method of Example 1 except that the noodle quality improving agent D was used instead of the noodle quality improving agent A. The looseness at the time of noodle formation, boiling in hot water at 100 ° C for 1 minute and 20 seconds, and the crispness, throat, elasticity and flavor of the boiled Chinese noodle D were evaluated according to the following evaluation criteria, and the results were evaluated as [ Table 2].

[Example 4]
Chinese noodles E were obtained according to the formulation and manufacturing method of Example 1 except that the noodle quality improving agent E was used instead of the noodle quality improving agent A. The looseness at the time of noodle formation, the crispness, throat, elasticity and flavor of Chinese noodles E boiled in hot water at 100 ° C for 1 minute and 20 seconds were evaluated according to the following evaluation criteria, and the results were evaluated as [ Table 2].

[Example 5]
Chinese noodles F were obtained according to the formulation and manufacturing method of Example 1 except that the noodle quality improving agent F was used instead of the noodle quality improving agent A. The looseness at the time of noodle formation, boiling in hot water at 100 ° C for 1 minute and 20 seconds, the crispness, throat, elasticity and flavor of the boiled Chinese noodle F were evaluated according to the following evaluation criteria, and the results were evaluated as [ Table 2].
[Example 6]
Chinese noodles G were obtained according to the formulation and manufacturing method of Example 1 except that the noodle quality improving agent G was used instead of the noodle quality improving agent A. The looseness at the time of noodle formation, the crispness, throat, elasticity and flavor of Chinese noodles G boiled in hot water at 100 ° C for 1 minute and 20 seconds were evaluated according to the following evaluation criteria, and the results were evaluated as [ Table 2].

[Example 7]
Chinese noodles H were obtained according to the formulation and manufacturing method of Example 1 except that the noodle quality improver H was used instead of the noodle quality improver A. The looseness at the time of noodle formation, the crispness, throat, elasticity and flavor of Chinese noodles H boiled in hot water at 100 ° C for 1 minute and 20 seconds were evaluated according to the following evaluation criteria, and the results were evaluated as [ Table 2].

[Example 8]
Chinese noodles I were obtained according to the formulation and manufacturing method of Example 1 except that the noodle quality improver I was used instead of the noodle quality improver A. The looseness at the time of noodle formation, the crispness, throat, elasticity and flavor of Chinese noodles I boiled in hot water at 100 ° C for 1 minute and 20 seconds were evaluated according to the following evaluation criteria, and the results were evaluated as [ Table 2].

[Example 9]
Chinese noodles J were obtained according to the formulation and manufacturing method of Example 1 except that the amount of the quality improving agent A added to the noodles was changed from 0.075 parts by mass to 0.01 parts by mass. The looseness at the time of noodle formation, boiling in hot water at 100 ° C for 1 minute and 20 seconds, the crispness, throat, elasticity and flavor of the boiled Chinese noodle J were evaluated according to the following evaluation criteria, and the results were evaluated as [ Table 2].

[Example 10]
Chinese noodles K were obtained according to the formulation and manufacturing method of Example 1 except that the amount of the quality improving agent A added to the noodles was changed from 0.075 parts by mass to 0.5 parts by mass. The looseness at the time of noodle formation, the crispness, throat, elasticity and flavor of Chinese noodles K boiled in hot water at 100 ° C for 1 minute and 20 seconds were evaluated according to the following evaluation criteria, and the results were evaluated as [ Table 2].

[Comparative Example 2]
Chinese noodles L were obtained according to the formulation and manufacturing method of Example 1 except that the quality improving agent A for noodles was changed to no additive. The looseness at the time of noodle formation, the crispness, throat, elasticity and flavor of the boiled Chinese noodles L boiled in hot water at 100 ° C for 1 minute and 20 seconds were evaluated according to the following evaluation criteria, and the results were evaluated as [ Table 2].

[Comparative Example 3]
Chinese noodles M were obtained according to the formulation and manufacturing method of Example 1 except that 0.0375 parts by mass of soybean protein and 0.0375 parts by mass of powdered soybean lecithin were added without adding the quality improving agent A for noodles. The looseness at the time of noodle formation, boiling in hot water at 100 ° C for 1 minute and 20 seconds, and the crispness, throat, elasticity and flavor of the boiled Chinese noodles M were evaluated according to the following evaluation criteria, and the results were evaluated as [ Table 2].

[Comparative Example 4]
Chinese noodles N were obtained according to the formulation and manufacturing method of Example 1 except that 0.075 parts by mass of soybean protein was not added and the quality improving agent A for noodles was not added. The looseness at the time of noodle formation, boiling in hot water at 100 ° C for 1 minute and 20 seconds, and the crispness, throat, elasticity and flavor of the boiled Chinese noodle N were evaluated according to the following evaluation criteria, and the results were evaluated as [ Table 2].

[Comparative Example 5]
Chinese noodle O was obtained according to the formulation and manufacturing method of Example 1 except that 0.075 parts by mass of powdered soybean lecithin was added without adding the quality improving agent A for noodles. The looseness at the time of noodle formation, boiling in hot water at 100 ° C for 1 minute and 20 seconds, the crispness, throat, elasticity and flavor of Chinese noodles O after boiling were evaluated according to the following evaluation criteria, and the results were evaluated as [ Table 2].

Evaluation criteria: (unraveling, crispness, throat, elasticity, flavor)
Evaluation by 10 specialized panelists ◎: 80% or more is evaluated as good ○: 50% or more and less than 80% is evaluated as good △: 20% or more and less than 50% is evaluated as good ×: Less than 20% is evaluated as good

<Manufacturing of instant Chinese noodles>
[Example 11]
A wheat flour composition was obtained by mixing 100 parts by mass of wheat flour for Chinese noodles (special number one: manufactured by Nisshin Seifun), 1 part by mass of powdered active gluten (Emasoft M1000: manufactured by Riken Vitamin), and 1 part by mass of dried egg white. On the other hand, 1 part by mass of powdered brine (red: manufactured by Oriental Yeast) and 1 part by mass of salt were added, dispersed and dissolved in 35 parts by mass of water to obtain an aqueous solution. Using a mixer, the wheat flour composition and the aqueous solution were thoroughly mixed to obtain a noodle dough. After retarding overnight, it is rolled, cut, and made into noodles using a noodle making machine, boiled in hot water at 100 ° C for 1 minute and 20 seconds, and then boiled at 140 ° C for 1 minute to obtain instant Chinese noodles A. rice field. After packing in a bag and storing at room temperature for 2 weeks, it was subjected to a hot water reconstitution test.
In the hot water reconstitution test, 50 g of the above-mentioned instant Chinese noodles A was placed in a container, 300 ml of boiling water in which 0.017 g of the noodle quality improving agent A was dissolved was poured, the lid was closed, and the hot water was rehydrated for 4 minutes. I got A. The obtained hot water reconstitution instant Chinese noodle A was evaluated according to the following evaluation criteria for the hot water reversion property and noodle elongation, and the results are shown in [Table 3]. In addition, the looseness after reconstitution with hot water was evaluated according to the following evaluation criteria, and the results are shown in [Table 3].

[Example 12]
The instant Chinese noodles B reconstituted with hot water were obtained by the formulation and manufacturing method of Example 11 except that the amount of the quality improving agent A added to the noodles was changed from 0.017 g to 0.033 g. The obtained hot water reconstitution instant Chinese noodle B was evaluated according to the following evaluation criteria for the hot water reversion property and noodle elongation, and the results are shown in [Table 3]. In addition, the looseness after reconstitution with hot water was evaluated according to the following evaluation criteria, and the results are shown in [Table 3].

[Example 13]
The instant Chinese noodles C rehydrated with hot water were obtained by the formulation and manufacturing method of Example 11 except that the amount of the quality improving agent A added to the noodles was changed from 0.017 g to 0.066 g. The obtained hot water reconstitution instant Chinese noodle C was evaluated according to the following evaluation criteria for the hot water reversion property and noodle elongation, and the results are shown in [Table 3]. In addition, the looseness after reconstitution with hot water was evaluated according to the following evaluation criteria, and the results are shown in [Table 3].

[Example 14]
A wheat flour composition was obtained by mixing 100 parts by mass of wheat flour for Chinese noodles (special number one: manufactured by Nisshin Seifun), 1 part by mass of powdered active gluten (Emasoft M1000: manufactured by Riken Vitamin), and 1 part by mass of dried egg white. On the other hand, 1 part by mass of powdered brine (red: made by Oriental yeast), 1 part by mass of salt, and 0.075 part by mass of the noodle quality improving agent A were added, dispersed and dissolved in 35 parts by mass of water to obtain an aqueous solution. Using a mixer, the wheat flour composition and the aqueous solution were thoroughly mixed to obtain a noodle dough. After retarding overnight, after rolling, cutting, and noodle-forming using a noodle-making machine, boil in hot water at 100 ° C for 1 minute and 20 seconds, and then fry this at 140 ° C for 1 minute to obtain instant Chinese noodle D. rice field. After packing in a bag and storing at room temperature for 2 weeks, it was subjected to a hot water reconstitution test.
In the hot water reconstitution test, 50 g of the instant Chinese noodle D was placed in a container, 300 ml of boiling water was poured into the container, the lid was closed, and the hot water was rehydrated for 4 minutes to obtain the instant Chinese noodle D. The obtained hot water reconstitution instant Chinese noodle D was evaluated according to the following evaluation criteria for the hot water reversion property and noodle elongation, and the results are shown in [Table 3]. In addition, the looseness after reconstitution with hot water was evaluated according to the following evaluation criteria, and the results are shown in [Table 3].

[Comparative Example 6]
Immediate Chinese noodles E rehydrated with hot water were obtained by the formulation and manufacturing method of Example 14 except that the quality improving agent A for noodles was not added. The obtained hot water reconstitution instant Chinese noodle E was evaluated according to the following evaluation criteria for the hot water reversion property and noodle elongation, and the results are shown in [Table 3]. In addition, the looseness after reconstitution with hot water was evaluated according to the following evaluation criteria, and the results are shown in [Table 3].

Evaluation criteria: (Return to hot water, stretchability of noodles, loosening)
Evaluation by 10 specialized panelists ◎: 80% or more is evaluated as good ○: 50% or more and less than 80% is evaluated as good △: 20% or more and less than 50% is evaluated as good ×: Less than 20% is evaluated as good

<Manufacturing of pasta>
[Example 15]
Boil commercially available dried pasta (mama 1.6 mm) in boiling water for 7 minutes, and spray 2% by mass of a 0.1% by mass aqueous solution of the noodle quality improver A with respect to the solid content of the noodles (the amount of adhesion is , 0.0018 parts by mass with respect to 100 parts by mass of the solid content of the noodles as a lipid protein complex) to obtain pasta A. The texture (crispness / elasticity) of the obtained pasta A was evaluated according to the following evaluation criteria, and the results are shown in [Table 4].

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

Evaluation criteria: (crispness, elasticity)
Evaluation by 10 specialized panelists ◎: 80% or more is evaluated as good ○: 50% or more and less than 80% is evaluated as good △: 20% or more and less than 50% is evaluated as good ×: Less than 20% is evaluated as good

<Manufacturing of fresh pasta>
[Example 16]
100 parts by mass of durum semolina flour (Joker A: manufactured by Nippon Flour Mills) and 0.075 parts by mass of a noodle quality improver A were mixed to obtain a wheat flour composition. On the other hand, 50 parts by mass of whole egg (net) and 1 part by mass of salt were added, dispersed and dissolved in 40 parts by mass of water to obtain an aqueous solution. Using a mixer, the wheat flour composition and the aqueous solution were thoroughly mixed to obtain a noodle dough. After retarding overnight, raw pasta A having a diameter of 2 mm was obtained using an extrusion-type noodle making machine. After packing in a bag and refrigerating for 1 day, the following loosening property test was performed, and the results are shown in [Table 5].

[Comparative Example 8]
Raw pasta B was obtained by the same formulation and manufacturing method as in Example 16 except that the quality improving agent A for noodles was not added. The obtained fresh pasta B was subjected to the following loosening property test similar to that of Example 16. The looseness was evaluated according to the following evaluation criteria, and the results are shown in [Table 5].

Evaluation criteria: (Unraveling)
Evaluation by 10 specialized panelists ◎: 80% or more is evaluated as good ○: 50% or more and less than 80% is evaluated as good △: 20% or more and less than 50% is evaluated as good ×: Less than 20% is evaluated as good

<Manufacturing of frozen udon>
[Example 17]
Put 100 parts by mass of wheat flour (made by Nippon Flour Mills: Shirotsubaki), 1 part by mass of salt, and 35 parts by mass of water into a mixer bowl and mix them thoroughly using a hook with a vertical mixer to obtain noodle dough, which is udon dough. rice field.
The obtained udon dough was made into thick noodles having a thickness of 2 mm and a width of 4 mm.
500 g of udon was put into 4000 g of boiling water in which 0.4 g of the noodle improving agent A was dissolved, boiled for 4 minutes, tightened with ice, and frozen at −20 ° C. to obtain frozen udon A.
Frozen udon A, which was stored at -20 ° C for 2 weeks and then put into 2 liters of boiling water without thawing and boiled for 1 minute, had a chewy texture but was extremely good in crispness, melting in the mouth, and throat. ..
The absorbance of the boiled soup at a wavelength of 600 nm was measured using a Hitachi spectrophotometer (U-2910) and found to be 226 mAbs.

[Comparative Example 9]
Frozen udon B was obtained by the same formulation and manufacturing method as in Example 17 except that boiling water containing no quality improving agent A for noodles was used. The frozen udon B boiled by the same method as in Example 17 was inferior to the udon A in terms of chewy texture, crispness, melting in the mouth, and throat.
The absorbance of the boiled soup at a wavelength of 600 nm was measured using a Hitachi spectrophotometer (U-2910) and found to be 335 mAbs, which was turbid compared to the frozen udon A.

<Manufacturing udon>
[Example 18]
Put 100 parts by mass of wheat flour (made by Nisshin Flour: Shirotsubaki), 1 part by mass of salt, 0.075 parts by mass of noodle improver A, and 35 parts by mass of water into a mixer bowl, and use a hook with a vertical mixer. Mixing was performed to obtain noodle dough, which is udon dough.
The obtained udon dough was made into thick noodles having a thickness of 2 mm and a width of 4 mm to obtain udon A.
The boiled udon A, which was put into boiling water, boiled for 5 minutes, and then tightened with ice, had a chewy texture but was extremely good in crispness, melting in the mouth, and throat.

[Comparative Example 10]
Udon B was obtained by the same formulation and manufacturing method as in Example 18 except that the noodle quality improving agent A was not contained. The boiled udon B obtained by the same method as in Example 18 was inferior to the udon A in terms of chewy texture, crispness, melting in the mouth, and throat.

<Manufacturing of noodle skin>
[Example 19]
Put 100 parts by mass of wheat flour (special number one: manufactured by Nisshin Seifun), 1 part by mass of salt, 0.075 parts by mass of noodle improver A, and 40 parts by mass of water into a mixer bowl, and use a hook with a vertical mixer. It was thoroughly mixed to obtain a noodle skin dough, which is a dumpling skin dough.
The obtained dumpling skin dough was rolled to a thickness of 1.4 mm, and then die-cut into a circle having a diameter of 10 mm to obtain dumpling skin A.
10 g of the ingredient was wrapped in the obtained dumpling skin A to obtain dumpling A.
Gyoza A, which was put into boiling water and boiled for 4 minutes, had a chewy texture but was extremely good in crispness, melting in the mouth, and throat.

[Comparative Example 11]
Dumplings B were obtained by the same formulation and manufacturing method as in Example 19 except that the noodle quality improving agent A was not contained. The boiled dumplings B obtained by the same method as in Example 19 were inferior to the dumplings A in terms of chewy texture, crispness, melting in the mouth, and throat.

<Manufacturing of yakisoba>
[Example 20]
The Chinese noodle A obtained according to the formulation and manufacturing method of Example 1 was steamed for 7 minutes.
10 g of rapeseed oil was applied to an iron plate, heated, and then 150 g of steamed Chinese noodles A was added and stir-fried for 2 minutes to obtain Yakisoba A.
Yakisoba A had a chewy texture but was crisp.

[Comparative Example 12]
Yakisoba B was obtained by the same formulation and manufacturing method as in Example 20 except that the noodle quality improving agent A was not contained. Yakisoba B obtained by the same method as in Example 20 was inferior to Yakisoba A in both chewy texture and crispness.

Claims (15)

A quality improver for noodles containing a lipid protein complex as an active ingredient. The quality improving agent for noodles according to claim 1, wherein the content of phospholipids in the lipids constituting the lipid protein complex is 30 to 100% by mass. The quality improving agent for noodles according to claim 1 or 2, wherein the lipid constituting the lipid protein complex is lecithin. The quality improving agent for noodles according to any one of claims 1 to 3, wherein the protein constituting the lipid protein complex is a vegetable protein or a milk protein. The quality improving agent for noodles according to claim 4, wherein the vegetable protein is at least one selected from the group consisting of wheat protein, bean protein and rice protein. The quality improving agent for noodles according to claim 5, wherein the bean protein is at least one selected from the group consisting of soybean protein, pea protein, soybean protein, mung bean protein, and chick bean protein. The quality improving agent for noodles according to claim 4, wherein the milk protein is a milk protein concentrate. The quality improving agent for noodles according to any one of claims 1 to 7, wherein the mass ratio of the protein to the lipid in the lipid protein complex is 10 to 250 parts by mass with respect to 100 parts by mass of the protein. According to any one of claims 1 to 8, the quality improvement is one or more of improvement of texture, improvement of rehydration property, prevention of starch elution during boiling, prevention of elongation and improvement of unraveling property. The listed noodle quality improver. A method for improving the quality of noodles, which comprises a step of adding a lipid protein complex to noodles. The lipid protein complex is directly added to the noodle dough raw material and mixed, or the lipid protein complex is dispersed or dissolved in all or part of the blended water and added to the noodle dough raw material, or the lipid. The method for improving the quality of noodles according to claim 10, wherein an aqueous solution of the protein complex is applied or sprayed on the surface of a noodle band or a noodle string. The method for improving the quality of noodles according to claim 11, wherein the amount of the lipid protein complex added is 0.0001 to 0.6 parts by mass with respect to 100 parts by mass of the flour contained in the noodles. The method for improving the quality of noodles according to claim 10, wherein the lipid protein complex is added to water or hot water when boiling or reconstitution of the noodles. The method for improving the quality of noodles according to claim 13, wherein the concentration of the lipid protein complex in the water or hot water is 0.001 to 0.5% by mass. Noodles containing the quality improving agent for noodles according to any one of claims 1 to 9.