JPWO2020111145A1 - Noodles and their manufacturing method - Google Patents

Abstract

The noodles of the present invention are noodles obtained by producing a raw material composition containing wheat flour and a milk protein-containing raw material, and the milk protein content of the milk protein-containing raw material is 80% by mass or more in terms of solid content ratio. More than 60% by mass of milk protein is micellar casein.

Description

The present invention relates to noodles and a method for producing the same.
The present application claims priority based on Japanese Patent Application No. 2018-224965 filed in Japan on November 30, 2018, the contents of which are incorporated herein by reference.

Due to the increasing demand for low-carbohydrate foods and high-protein foods, there is also a demand for high-protein noodles containing a large amount of sugar. Therefore, wheat flour is replaced with a raw material having a high protein content, for example, soybean flour.
However, if wheat flour is replaced with a raw material having a high protein content, there is a problem that problems such as deterioration of noodle-making suitability and deterioration of flavor and texture occur.
To solve such problems, a method of adding casein and egg white to wheat (Patent Document 1) and a method of using dietary fiber and protein in combination (Patent Document 2) have been proposed.

Japanese Unexamined Patent Publication No. 51-115942 Japanese Unexamined Patent Publication No. 2010-81888

However, even with the methods of Patent Documents 1 and 2, if the protein content of noodles is high, problems such as deterioration of noodle-making suitability and deterioration of flavor and texture occur, so that the protein content cannot be increased so much.

One aspect of the present invention is to provide noodles having excellent flavor and texture even if the protein content is high and having good noodle-making suitability, and a method for producing the noodles.

[1] Noodles made from a raw material composition containing wheat flour and a milk protein-containing raw material.
The milk protein content of the milk protein-containing raw material is 80% by mass or more in terms of solid content ratio.
Noodles in which 60% by mass or more of the milk protein is micellar casein.
[2] The noodles of [1], wherein the ratio of the milk protein-containing raw material to the total 100% by mass of the wheat flour and the milk protein-containing raw material is 2 to 65% by mass.
[3] The noodles of [1] or [2], wherein the protein content of the noodles is 10 to 60% by mass in terms of solid content.
[4] The milk protein-containing raw material contains at least one selected from the group consisting of milk protein concentrates, milk protein isolates, micellar casein concentrates, and micellar casein isolates [1] to Any of the noodles in [3].
[5] It has a step of producing noodles by producing a raw material composition containing wheat flour and a milk protein-containing raw material.
The milk protein content of the milk protein-containing raw material is 80% by mass or more in terms of solid content ratio.
A method for producing noodles, wherein 60% by mass or more of the milk protein is micellar casein.
[6] The method for producing noodles according to [5], wherein the ratio of the milk protein-containing raw material to 100% by mass of the total of the wheat flour and the milk protein-containing raw material is 2 to 65% by mass.
[7] The milk protein-containing raw material comprises at least one selected from the group consisting of milk protein concentrates, milk protein isolates, micellar casein concentrates, and micellar casein isolates, [5] or [6] Method for producing noodles.

The noodles of the present invention are excellent in flavor and texture even if the protein content is high, and the noodle-making suitability is also good.
According to the method for producing noodles of the present invention, noodles having a high protein content but excellent flavor and texture can be produced with good noodle-making suitability.

<Noodles>
The noodles of the present invention are noodles made from a raw material composition containing wheat flour and a milk protein-containing raw material. The noodles of the present invention can be said to be noodles containing wheat flour and a milk protein-containing raw material as raw materials. The noodles of the present invention can be said to be noodles in which a part of wheat flour in general noodles made from wheat flour is replaced with a milk protein-containing raw material.
In the present specification, the manufacturing aptitude when preparing noodles from a raw material composition is referred to as "noodle making aptitude". Here, the suitability for noodle making is judged by the cohesiveness of the dough in the step of kneading the raw material composition as a dough or the step of rolling the dough to cut it into noodles, and the shape retention after boiling the noodles. Can be done.

Examples of wheat flour include strong flour, medium-strength flour, weak flour, semolina flour, and mixed flours of two or more of these, which can be appropriately selected according to the type of noodles.

The milk protein-containing raw material contains milk protein. In addition, at least a part of milk protein is micellar casein.
Micellar casein refers to casein that forms a micellar structure, and particularly refers to casein that maintains the micellar structure found in milk.
The micellar casein is preferably derived from mammalian milk, more preferably from bovine, sheep, goat and other milk, and even more preferably from bovine milk. Micellar casein derived from bovine milk is generally _{an aggregate of α s1} -casein, α _s2 -casein, β-casein or κ-casein. Small micelles called submicelles associate to form micelle casein. In addition, since calcium phosphate is involved in the three-dimensional structure of each casein and the binding portion between casein submicelles, it is characterized by containing a large amount of calcium. That is, the micelle casein in the present invention may be a micelle composed of casein and calcium phosphate. According to the literature ("Daily Product Manufacturing", p. 14, Korinsha, 2004, Hajime Ito / work), it is said that 100 g of bovine milk-derived micelle contains 2.9 g of calcium. One aspect of micellar casein in the present invention is micellar casein containing 2.3-3.5 g, preferably 2.6-3.2 g of calcium per 100 g.
It is preferable that the micellar casein in the milk protein-containing raw material is not denatured, that is, has a native structure. The micellar casein may contain calcium phosphate in addition to casein. That is, the micelle casein may be a micelle composed of casein and calcium phosphate. The native structure refers to, for example, a state in which the three-dimensional structure of each casein constituting the micellar casein has not collapsed and the micellar structure as an aggregate of submicelles is maintained. When the micellar structure is denatured due to the influence of acid or the like and the native structure cannot be maintained, casein cannot form an aggregate and cannot maintain hydrophilicity, so that it becomes insoluble in water. In addition, non-native casein does not contain calcium phosphate in its molecular structure because it has lost its ability to bind to calcium phosphate. One aspect of micellar casein in the present invention is micellar casein which can be dispersed in neutral water at a concentration of 1% by mass or more and contains calcium phosphate in its molecular structure. Another aspect of micellar casein in the present invention is micellar casein in which the three-dimensional structure of the contained casein and the crosslinked structure between submicelles have not collapsed.
Micellar casein is considered to maintain its structure even in the process of making noodles in the raw material composition. Therefore, it is considered that the noodles produced from the raw material composition contain micellar casein.

The milk protein may consist only of micellar casein, or may be a mixture of micellar casein and another milk protein, that is, a milk protein that is not micellar casein. Examples of milk proteins that are not micellar casein include whey protein, casein separated by acid precipitation, caseinate and the like. Casein separated by acid precipitation does not form a micellar structure because calcium phosphate necessary for forming a micellar structure is solubilized and lost. Caseinate is obtained by acid-precipitating casein and dissolving it in an alkali to form a salt (sodium salt, potassium salt, calcium salt, etc.) and does not form a micelle structure.

In the milk protein-containing raw material, 60% by mass or more of the milk protein is micellar casein. That is, the ratio of micellar casein in the milk protein is 60% by mass or more with respect to the total mass of the milk protein. If 60% by mass or more of the milk protein is micellar casein, the noodle-making suitability is good even if the protein content is high. For example, when preparing a dough from a raw material composition, the dough is easy to organize and is not sticky. Moreover, even if the protein content is high, the flavor and texture of the noodles are excellent.
The ratio of micellar casein in the milk protein is preferably 70% by mass or more, more preferably 75% by mass or more, further preferably 80% by mass or more, still more preferably 85% by mass or more, based on the total mass of the milk protein. 88% by mass or more is more preferable, and 90% by mass or more is further preferable. The upper limit of the proportion of micellar casein in the milk protein is not particularly limited, but the proportion of micellar casein is preferably 97% by mass or less with respect to the total mass of the milk protein in consideration of availability and the like.
The ratio of the non-micellar casein milk protein in the milk protein is 40% by mass or less, preferably 30% by mass or less, more preferably 25% by mass or less, based on the total mass of the milk protein in the milk protein-containing raw material. 20% by mass or less is further preferable, 15% by mass or less is further preferable, 12% by mass or less is further preferable, and 10% by mass or less is further preferable. The proportion of milk protein that is not micellar casein in the milk protein is preferably 3% by mass or more with respect to the total mass of the milk protein. Here, the sum of the content of micellar casein and the content of non-micellar casein milk protein does not exceed 100% by mass with respect to the total mass of milk protein in the milk protein-containing raw material.
The proportion of micellar casein in milk protein can be determined based on ISO17997-1 (IDF29-1) (Milk --determination of casein-nitrogen content --Part 1: Indirect method (Reference method)).

The milk protein-containing raw material may further contain components other than milk protein. Examples of components other than milk protein include lipids, sugars, minerals, water, peptides, amino acids and the like.

The milk protein content of the milk protein-containing raw material is 80% by mass or more, preferably 82% by mass or more, in terms of the solid content ratio, that is, the mass ratio of milk protein to 100% by mass of the total solid content of the milk protein-containing raw material. More preferably, it is 85% by mass or more. When the milk protein content is 80% by mass or more, the protein content is sufficiently higher than that of wheat flour, so that the protein content of noodles can be increased. The protein content of wheat flour as a solid content ratio (ratio of wheat protein to 100% by mass of total solid content of wheat flour) is generally about 5 to 15% by mass.
The upper limit of the milk protein content of the milk protein-containing raw material is not particularly limited, but in consideration of availability and the like, the milk protein content of the milk protein-containing raw material is preferably 95% by mass or less in terms of solid content ratio.
The ratio of "components other than milk protein and water" to 100% by mass of the total solid content of the milk protein-containing raw material is 20% by mass or less, preferably 18% by mass or less, and more preferably 15% by mass or more. Further, the ratio of "components other than milk protein and water" to 100% by mass of the total solid content of the milk protein-containing raw material is preferably 5% by mass or more. Here, the sum of the content of milk protein and the content of "components other than milk protein and water" does not exceed 100% by mass with respect to 100% by mass of the total solid content of the milk protein-containing raw material.
The ratio of water content to 100% by mass of the total mass of the milk protein-containing raw material is, for example, 0.5 to 10% by mass, further 1 to 8% by mass, and further 2 to 7% by mass.
In the present specification, the solid content is a value calculated by solid content (mass%) = 100-moisture (mass%). The water content in the present specification is a value measured by a normal pressure heating and drying method.
The content of milk protein is determined by the combustion method, more specifically, the combustion method (improved Dumas method), which is a protein measurement procedure described in the "Standard Tables of Food Composition in Japan 2015 (7th edition) Analysis Manual". Can be measured.

At least some of the milk protein-containing ingredients contain micellar casein. The milk protein-containing raw material containing micellar casein may contain only micellar casein as the milk protein, or may further contain a milk protein that is not micellar casein.
Examples of the milk protein-containing raw material containing micellar casein include a concentrate obtained from a dairy product containing micellar casein such as milk and skim milk through a membrane separation treatment. The liquid concentrate obtained in the membrane separation treatment is usually dried by a spray drying method or the like to obtain a powdery concentrate.
Dairy products such as milk and skim milk contain micelle casein and whey protein as milk proteins, and also contain fat, lactose, minerals and the like. By performing a membrane separation treatment on these dairy products, the content of milk protein can be increased while maintaining the micellar structure of micellar casein.
Micellar casein in the concentrate is not exposed to chemical treatments (acid precipitation treatment, alkali dissolution treatment, etc.) such as those performed in the manufacturing process of caseinate such as sodium caseinate, and thus casein in raw milk. Maintains the "micellar structure" that is said to be retained by.
As long as the micellar structure is maintained, dairy products containing micellar casein may be subjected to acid addition treatment or alkali addition treatment. In terms of flavor, the concentrate is more preferably one that has not undergone the acid addition treatment and the alkali addition treatment.

As the dairy product to be membrane-separated, skim milk is preferable in that a concentrate having a higher milk protein content can be obtained. As the skim milk, skim milk obtained by degreasing raw milk, skim concentrated milk obtained by concentrating the skim milk, a solution of skim milk powder, or skim milk after desalting treatment may be used, but is not limited thereto. ..

Examples of the membrane used for the membrane separation treatment include a microfiltration membrane (MF) and an ultrafiltration membrane (UF).
When a microfiltration membrane is used for the membrane separation process, generally, micellar casein does not permeate the membrane, but whey protein and other components smaller in size (lactose, minerals, water, etc.) permeate the membrane. Therefore, for example, when skim milk is membrane-separated with a microfiltration membrane, a concentrated fraction in which the content of milk protein and the proportion of micellar casein in the milk protein are increased can be obtained. Generally, the size of micellar casein is 20 to 600 nm, and its average size is about 200 nm (0.2 μm). On the other hand, whey protein and other components (lactose, minerals, water, etc.) are several nm or less. This size difference can be used to increase the proportion of micellar casein in the milk protein. The pore size of the microfiltration membrane is, for example, 0.01 μm to 1 μm, particularly 0.02 μm to 0.6 μm, more particularly 0.05 μm to 0.2 μm, and further particularly 0.1 μm to 0.2 μm.

The mass ratio of micelle casein: whey protein in dairy products (milk, defatted milk, etc.) before membrane separation treatment is generally about 8: 2 (the ratio of micelle casein in milk protein is about 80% by mass). .. When such a dairy product is membrane-separated with a microfiltration membrane, micellar casein is concentrated, and the proportion of micellar casein in the milk protein becomes higher than 80% by mass. For example, a concentrate having a micellar casein: whey protein mass ratio of about 9: 1 (the ratio of micellar casein to milk protein is about 90% by mass) is obtained.
Concentrates in which the proportion of micellar casein in milk protein is about 90% by weight (eg 85-95% by weight) are commonly referred to as micellar casein concentrate (MCC). The content of milk protein in terms of solid content of MCC is generally about 80% by weight (eg 70-88% by weight).
Further, the proportion of micellar casein in the milk protein is about 90% by mass (for example, 85 to 95% by mass), and the content of the milk protein in the solid content ratio is about 90% by mass (for example, more than 88% by mass, 95% by mass). The concentrate further increased to% or less) is a kind of MCC, but is generally called a micellar casein isolate (MCI).

When an ultrafiltration membrane is used for membrane separation, in general, neither micelle casein nor whey protein permeates the membrane, and other smaller components (lactose, minerals, water, etc.) permeate the membrane. Therefore, the content of milk protein is increased. The pore size of the ultrafiltration membrane is generally 100 nm or less, particularly 1 to 100 nm, and more particularly 1 to 10 nm.

The mass ratio of micelle casein: whey protein in the concentrate obtained by membrane separation treatment using an ultrafiltration membrane is about 8: 2 (in milk protein), which is the same as the ratio in dairy products before membrane separation treatment. The proportion of micelle casein is about 80% by mass).
The proportion of micellar casein in the milk protein is about 80% by mass (for example, 70 to 85% by mass, further 70% by mass or more and less than 85% by mass), and the content of the milk protein as a solid content ratio is about 80% by mass. The concentrate, which is% (eg, 70-88% by mass), is commonly referred to as Milk Protein Concentrate (MPC) and may also be referred to as Total Milk Protein (TMP).
Further, the proportion of micellar casein in the milk protein is about 80% by mass (for example, 70 to 85% by mass, further 70% by mass or more and less than 85% by mass), and the content of the milk protein in the solid content ratio is about about. Concentrates that are 90% by weight (eg, greater than 88% by weight and less than 95% by weight) are commonly referred to as Milk Protein Isolates (MPIs).

As the milk protein-containing raw material, at least one selected from the group consisting of MPC, MPI, MCC and MCI is preferable in terms of the content of micellar casein, and MCC is low in whey protein and has a good flavor. And at least one selected from the group consisting of MCI is more preferred.
As described above, in the MPC, for example, the proportion of micellar casein in the milk protein is 70% by mass or more and less than 85% by mass, and the content of the milk protein in the solid content ratio is 70 to 88% by mass. In MPI, for example, the proportion of micellar casein in the milk protein is 70% by mass or more and less than 85% by mass, and the content of the milk protein in the solid content ratio is more than 88% by mass and 95% by mass or less. In MCC, for example, the proportion of micellar casein in the milk protein is 85 to 95% by mass, and the content of the milk protein in the solid content ratio is 70 to 88% by mass. In MCI, for example, the proportion of micellar casein in the milk protein is 85 to 95% by mass, and the content of the milk protein in the solid content ratio is more than 88% by mass and 95% by mass or less. "Ratio of micellar casein in milk protein" is the ratio of micellar casein to 100% by mass of the total mass of milk protein. The "milk protein content in terms of solid content ratio" is the ratio of milk protein to 100% by mass of the total solid content of the milk protein-containing raw materials (MPC, MPI, MCC, MCI, etc.).
As the milk protein-containing raw material, at least one selected from the group consisting of MPC, MPI, MCC and MCI may be used in combination with other milk protein-containing raw materials. Other milk protein-containing ingredients include, for example, Whey Protein Concentrate (WPC). WPC is obtained, for example, by ultrafiltration membrane treatment of whey.

As the milk protein-containing raw material, one produced by a known method as described above may be used, or a commercially available product may be used. For example, MCC and MCI are available from Leprino Foods, Inc. and others.

In the raw material composition, the ratio of the milk protein-containing raw material to the total 100% by mass of the wheat flour and the milk protein-containing raw material is preferably 2 to 65% by mass, more preferably 2 to 30% by mass, further preferably 5 to 25% by mass. It is preferable, and 5 to 20% by mass is particularly preferable. When the ratio of the milk protein-containing raw material is 2% by mass or more, the effect of increasing the protein content of noodles can be easily obtained. When the ratio of the milk protein-containing raw material is not more than the above upper limit value, the flavor and texture of the noodles and the suitability for making noodles are more excellent.
The ratio of the total amount of wheat flour and the milk protein-containing raw material to the total mass of the raw material composition is, for example, 25 to 90% by mass, further 30 to 88% by mass, and further 50 to 85% by mass.

The raw material composition usually contains hydrated water.
The ratio of the amount of water added to the total mass of the raw material composition is, for example, 10 to 75% by mass.

If necessary, the raw material composition may further contain raw materials other than wheat flour, milk protein-containing raw materials and water, as long as the effects of the present invention are not impaired.
As other raw materials, known raw materials can be used as raw materials for noodles, and examples thereof include salt, buckwheat flour, rice flour, edible oils and fats, eggs (whole egg, egg yolk or egg white), brackish water, seasonings and the like.
The ratio of the other raw materials to the total 100% by mass of the wheat flour and the milk protein-containing raw material is, for example, 1 to 15% by mass.
As one aspect of the present invention, the ratio of wheat flour to the total mass of the raw material composition is 25 to 80% by mass, the ratio of the milk protein-containing raw material is 10 to 50% by mass, and the ratio of salt is 0. It is 4 to 1.0% by mass, and the proportion of water is 10 to 70% by mass. Here, the sum of the ratio of wheat flour, the ratio of milk protein-containing raw material, the ratio of salt and the ratio of water does not exceed 100% by mass with respect to the total mass of the raw material composition. The milk protein-containing raw material preferably contains at least one selected from the group consisting of MPC, MPI, MCC and MCI, and may further contain other milk protein-containing raw materials (WPC and the like).

The noodles of the present invention contain at least wheat protein and milk protein as proteins. The noodles of the present invention may further contain proteins other than wheat protein and milk protein as proteins. The ratio of the total mass of wheat protein and milk protein to the total mass of protein is preferably 60% by mass or more, more preferably 80% by mass or more, and particularly preferably 100% by mass.
The protein content of the noodles of the present invention is preferably 10 to 60% by mass, more preferably 10 to 50% by mass, and even more preferably 14 to 37% by mass in terms of solid content ratio. When the protein content is 10% by mass or more, it is useful as a high-protein food. When the protein content is 60% by mass or less, the flavor and texture of the noodles and the suitability for making noodles are more excellent. This protein content is the ratio of protein to the total solid content of noodles.

The noodles of the present invention may be dried noodles, raw noodles, frozen noodles and the like.
Specific examples of noodles include pasta, Chinese noodles, udon noodles, somen noodles, cold wheat, and soba noodles. Examples of pasta include flat noodle-shaped pasta such as fettuccine, cylindrical pasta such as spaghetti, and cylindrical pasta such as macaroni.

<Manufacturing method of noodles>
The noodles of the present invention can be produced by producing the above-mentioned raw material composition.
As the noodle-making method, a known noodle-making method can be adopted depending on the type of noodles to be produced.
As an example of the noodle-making method, each component (wheat flour, milk protein-containing raw material, water, and other raw materials if necessary) constituting the raw material composition is mixed to prepare a dough, and the dough is used as the target noodles. Examples thereof include a method of forming into a shape and drying if necessary.
The raw materials constituting the raw material composition may be mixed at the same time, or the powdered raw materials may be mixed in advance, and kneading water may be added to the obtained mixture and mixed. The kneading water may be water or a solution obtained by dissolving a part of raw materials (salt or the like) in water.
As a dough molding method, a known molding method can be adopted depending on the noodles to be produced. For example, in the case of flat noodles, a method of rolling the dough into a sheet and cutting it out to an arbitrary width (for example, 1.0 to 30 mm) can be mentioned.
As a method for drying the molded dough, a known drying method can be adopted. The drying temperature can be set to a suitable setting according to the drying method, and can be, for example, 30 to 150 ° C. in the case of hot air drying. The ratio of water content to the total mass of dried noodles (dried noodles) is, for example, 5 to 20% by mass.

The noodles of the present invention described above include wheat flour and a milk protein-containing raw material, and the milk protein content of the milk protein-containing raw material is 80% by mass or more in terms of solid content ratio, and 60% by mass or more of the milk protein. Since the raw material composition which is micelle casein is used, the protein content is higher than that of general noodles (the milk protein-containing raw materials in the above-mentioned raw material composition are all replaced with wheat flour). Further, as compared with the case where other protein-containing raw materials (soybean protein, red bean protein, etc.) are used instead of the milk protein-containing raw material, the flavor and texture are excellent, and the noodle-making suitability is also good.
The raw material composition in the present invention is useful for noodle making.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the present invention is not limited to these examples. In this embodiment, the percentage is expressed by mass unless otherwise specified.

<Test Example 1>
In this test, the effects of the type and substitution rate of the protein-containing raw material that partially replaces wheat flour on the flavor, texture, and noodle-making suitability of noodles were investigated.

(1) Production of Noodles Among the raw materials shown in Tables 1 to 3, raw materials other than water were mixed. Water was gradually mixed with the obtained mixture to prepare a dough. The thickness of the obtained dough was adjusted to 7 mm, and the mixture was combined again to make the thickness 8 mm. This dough was rolled using a rolling mill to form a sheet having a final thickness of 1.4 mm. A sheet-shaped dough was cut out with a width of 5 mm. Then, it was dried at 40 ° C. for 1 hour using a ventilation dryer, and then dried at 50 ° C. and a humidity of 70% RH for 20 hours using a proofer to obtain flat noodle-shaped dried noodles.

In Tables 1 to 3, the wheat flour substitution rate (%) indicates the ratio of the protein-containing raw material to the total 100% of the wheat flour and the protein-containing raw material. "TS" indicates the solid content. In Table 3, the micellar casein ratio indicates the ratio of micellar casein to the total mass of the milk protein.
The protein content was measured by the combustion method.
The sugar content was measured as the carbohydrate content by the deduction method. That is, it was determined by subtracting the total of the four components of fat, protein, ash and water from the total of all the components (calculation formula: 100%-(total value of the four components of fat, protein, ash and water)). The fat content was measured by the Reese-Gottlieb method, and the ash content was measured by the direct ashing method.

The protein-containing raw materials used in each example are as follows.
MCC: Micellar casein concentrate, manufactured by Mirai, powder, 80% protein content in solids ratio, 90% micellar casein in milk protein.
TMP: Milk Protein Concentrate (MPC) manufactured by Mirai Co., Ltd., powdery, protein content 80% in solid content ratio, micellar casein ratio 80% in milk protein.
WPC: Whey protein concentrate, manufactured by Mirai, powdered, 80% protein content in solids ratio, milk protein is all whey protein and does not contain micellar casein.
Soy protein-containing raw material: Fuji Pro manufactured by Fuji Oil Co., Ltd., in powder form.
Peas protein-containing raw material: Emsland's Empro E86, powdered.

(2) Evaluation of Noodle Making Suitability The noodle making suitability (easiness of cohesion of the dough, etc.) when producing the noodles of Examples 1 to 5 and Comparative Examples 2 to 4 was evaluated according to the following criteria. The results are shown in Tables 1-3.
Suitable: Equivalent to Comparative Example 1 (flour replacement rate 0%).
Slightly suitable: Somewhat rough texture is seen, but there is no problem as noodles.
Inappropriate: The dough does not come together, it cuts during rolling, etc., and noodles cannot be made.

(3) Evaluation of flavor and texture The noodles of Examples 1 to 5 and Comparative Examples 2 to 4 were boiled and cooked. The boiling time was appropriately adjusted between 7 and 9 minutes so that the hardness of the boiled noodles would be the same. The cooked noodles were sampled and their flavor and texture were evaluated according to the following criteria. The results are shown in Tables 1-3.

"Evaluation criteria for flavor"
A: It is preferable because it is not powdery.
B: I feel powdery.
C: It feels quite powdery. I feel a protein odor.

"Evaluation criteria for texture"
A: It's soft.
B: There is roughness.
C: The roughness is quite strong.

The noodles of Examples 1 to 5 had a higher protein content and a lower sugar content than the noodles of Comparative Example 1. In addition, the flavor and texture were excellent, and the suitability for noodle making was also good. The flavor and texture of Example 5 were B, but slightly inferior to those of Example 4.
The noodles of Comparative Examples 2 to 4 using other protein-containing raw materials were inferior in noodle-making suitability, flavor and texture.

Claims (7)

Noodles made from a raw material composition containing wheat flour and a milk protein-containing raw material.
The milk protein content of the milk protein-containing raw material is 80% by mass or more in terms of solid content ratio.
Noodles in which 60% by mass or more of the milk protein is micellar casein. The noodles according to claim 1, wherein the ratio of the milk protein-containing raw material to 100% by mass of the total of the wheat flour and the milk protein-containing raw material is 2 to 65% by mass. The noodles according to claim 1 or 2, wherein the protein content of the noodles is 10 to 60% by mass in terms of solid content. Any of claims 1 to 3, wherein the milk protein-containing raw material contains at least one selected from the group consisting of milk protein concentrate, milk protein isolate, micellar casein concentrate, and micellar casein isolate. The noodles described in item 1. It has a process of producing noodles by producing a raw material composition containing wheat flour and a raw material containing milk protein.
The milk protein content of the milk protein-containing raw material is 80% by mass or more in terms of solid content ratio.
A method for producing noodles, wherein 60% by mass or more of the milk protein is micellar casein. The method for producing noodles according to claim 5, wherein the ratio of the milk protein-containing raw material to 100% by mass of the total of the wheat flour and the milk protein-containing raw material is 2 to 65% by mass. The milk protein-containing raw material according to claim 5 or 6, wherein the milk protein-containing raw material contains at least one selected from the group consisting of a milk protein concentrate, a milk protein isolate, a micellar casein concentrate, and a micellar casein isolate. How to make noodles.