WO2016136877A1

WO2016136877A1 - Noodle quality improving agent and method for manufacturing noodle

Info

Publication number: WO2016136877A1
Application number: PCT/JP2016/055628
Authority: WO
Inventors: 陽子今村
Original assignee: 不二製油グループ本社株式会社; 不二製油株式会社
Priority date: 2015-02-27
Filing date: 2016-02-25
Publication date: 2016-09-01
Also published as: JPWO2016136877A1

Abstract

The present invention provides a quality improving agent for a noodle. A noodle quality improving agent having a soybean extract as an active ingredient, the noodle quality improving agent being characterized in that the noodle quality improving agent is obtained by performing extraction on full-fat soybeans using an aqueous solvent, the lipid content portion of the solid content is 15% by mass or less, and the weight ratio of the protein content to the carbohydrate content is 100-200% by mass.

Description

Noodle quality improver and method for producing noodles

The present invention relates to a quality improver for noodles such as udon, Chinese noodles and pasta. More specifically, the present invention relates to a quality improver for processed foods of noodles, which can be improved in quality such as flavor, texture and elongation. Moreover, this invention relates to the manufacturing method of this noodle processed food.

In Japan, the number of stores handling noodles with ramen at the top is increasing nationwide, and competition for customers is intensifying. Each store is focusing on developing products that are different from other stores. In addition, in the prepared food industry such as convenience stores, consumers frequently use processed noodle products such as cooked noodles, chilled noodles and frozen noodles, and more delicious and high-quality products are demanded. The quality required for the noodles includes strength, elasticity, delay in elongation, fogging and umami, and many inventions have been proposed for producing delicious noodles.

Most of the noodles are manufactured from raw materials such as flour, brine, salt and water. A very important point of the deliciousness of noodles is the “texture”. As indices of noodle texture, there are hardness, elasticity, crunchiness and smoothness (smoothness), and other important factors are that noodles are difficult to stretch during or after cooking such as boiled cooking. is there. For example, noodles have a soft texture that stretches and becomes chewy when cooked too much with boil, and even when left in an atmosphere like a soba noodle after cooking with boil, Become. In particular, when selling cooked noodles, after the noodles are concentrated and cooked in mass production, the noodles are left for a long time until they are delivered and arranged at the store, before the consumer purchases and eats the product. Therefore, the phenomenon that noodles grow after cooking is a problem. Thus, overcoming the deterioration of the flavor and texture of noodles has become an important issue.

As conventional methods for improving noodles, the addition of polysaccharides such as soybean flour (particularly fine soybean flour), soybean protein, gum, dietary fibers, emulsifiers, phosphates, and the like has been proposed.
For example, Patent Document 1 has moderate hardness, elasticity (viscoelasticity), crunchiness and smoothness (smooth feeling) without impairing the taste of noodles, and has a good texture over the throat, hot water stretch, and boiled As a method for producing noodles that are difficult to stretch, a method for producing noodles characterized by adding vegetable protein or milk protein having an average particle size of 20 μm or less has been proposed.
Patent Document 2 proposes a method of adding a glutenin main component fraction fractionated from wheat gluten.
Patent Document 3 proposes a method of adding whey protein concentrate, xanthan gum and a hydrophilic emulsifier.
Furthermore, Patent Document 4 proposes a method for improving the loosening property in a state in which aging and softening are suppressed by using maltosyl trehalose and a water-soluble soybean polysaccharide in combination.
Further, Patent Document 5 proposes udon noodles having a high nutritional value, a smooth texture and a texture that is squeezed by mixing soy milk in a weight ratio of 0.15 to 0.60 with respect to the raw material powder 1. .

JP 2002-101835 A JP-A-6-153832 Japanese Patent Laid-Open No. 6-1418039 International Publication WO2007 / 114091 Japanese Patent Laid-Open No. 10-262587

However, although Patent Documents 1 to 5 mentioned above all have a certain effect on improving noodles, the effect of suppressing the elongation of noodles during or after cooking such as boiled cooking is sufficient. There is still room for improvement.
In view of such circumstances, the present invention is intended to provide a quality improver for noodles.

The present inventors conducted a test by kneading a natural material such as commercially available soy milk into a dough for noodles, but even if a conventionally known material is blended, the quality improvement effect that can satisfactorily solve the above problem Could not get. As a result of further intensive studies, by adding a soybean extract having a specific composition extracted from a specific soybean raw material, there is a particularly elastic texture and taste, and the elongation during cooking and the time after cooking The present invention has been completed by obtaining the knowledge that the elongation due to progress can be delayed.

That is, the present invention includes the following configurations.
(1) An aqueous solvent extract of whole fat soybean, characterized in that the lipid content in the solid content is 15% by mass or less and the weight ratio of the protein content to the carbohydrate content is 100 to 200% by mass. Quality improver for noodles containing soybean extract as an active ingredient,
(2) The quality improving agent for noodles according to the above (1), wherein the whole fat soybean is preheated.
(3) The quality improving agent for noodles according to the above (2), wherein the water-soluble nitrogen index of whole fat soybean is 20 to 77,
(4) The quality improving agent for noodles according to the above (2), wherein the water-soluble nitrogen index of whole fat soybean is 30 to 70,
(5) The quality improving agent for noodles according to any one of (1) to (4), wherein the lipid content in the solid content of the soybean extract is 12% by weight or less,
(6) An aqueous solvent extract of whole fat soybean that has been heat-treated in advance and has a water-soluble nitrogen index of 40 to 65, wherein the lipid content in the solid content is 10% by mass or less, and the protein content relative to the carbohydrate content is A quality improver for noodles, comprising as an active ingredient a soy extract characterized by a weight ratio of 140 to 180% by mass,
(7) Noodles to which the quality improver for noodles according to (1) is added,
(8) Noodles to which the quality improver for noodles according to (2) is added,
(9) Noodles added with the quality improver for noodles according to any one of (3) to (5),
(10) Noodles to which the quality improver for noodles according to (6) is added,
(11) a) An aqueous solvent extract of whole fat soybean, wherein the lipid content in the solid content is 15% by mass or less, and the weight ratio of the protein content to the carbohydrate content is 100 to 200% by mass. A method for producing noodles comprising: obtaining a soy extract characterized by b) mixing the soy extract with dough for noodles to prepare the dough; c) preparing noodles from the dough;
(12) The method for producing noodles according to the above (11), wherein the whole fat soybean is preheated.
(13) The method for producing noodles according to (12) above, wherein the water-soluble nitrogen index of whole fat soybean is 20 to 77,
(14) The method for producing noodles according to any one of (11) to (13), wherein the lipid content in the solid content of the soybean extract is 12% by weight or less,
(15) a) Aqueous solvent extract of full fat soybean that has been heat-treated in advance and has a water-soluble nitrogen index of 40 to 65, the lipid content in the solid content is 10% by mass or less, and a protein relative to the carbohydrate content A step of obtaining a soybean extract characterized in that the weight ratio of the content is 140 to 180% by mass; b) a step of mixing the soybean extract into a dough for noodles to prepare a dough; c) a noodle from the dough A process for preparing noodles, comprising the steps of:

According to the quality improver of the present invention, it is possible to delay the elongation of noodles over time during cooking or after cooking, and give a resilient texture. Furthermore, umami can be imparted to the noodles.

It is the graph which plotted the data of Table 1 which measured the breaking load of the noodle strings obtained in Example 1 and Comparative Example 1 after boiled.

(Whole fat soybean)
The full-fat soybean as a raw material of the active ingredient of the present invention refers to a product that has not been subjected to extraction processing of soybean oil by pressing, roll physical treatment, organic solvent treatment, or the like. The lipid content is not particularly limited, but the whole fat soybean that has not been subjected to extraction treatment usually exceeds 15% by mass in the solid content, and most is 18% by mass or more. When using defatted soybeans such as those used in the production of isolated soybean protein and soy sauce, the flavor of the resulting soybean extract has a strong soybean odor and is unlikely to exhibit the effects of the present invention as a quality improver. .

The full-fat soybean to be used may be an unpulverized round bean or may be crushed in advance before extraction with an aqueous solvent. The particle diameter when whole fat soybean is crushed in advance is arbitrary, and may be coarsely crushed or crushed.
Moreover, although whole fat soybean may be raw | natural, you may heat-process beforehand, before extracting with an aqueous solvent. From the viewpoint of reducing unpleasant odor and enhancing the effect of addition to noodles, it is more preferable to heat-treat whole fat soybeans. In particular, when crushing whole fat soybeans, it is more preferable to perform a heat treatment in advance before crushing. The method for heat treatment of full fat soybean is not particularly limited, and for example, dry heat treatment, steam treatment, superheated steam treatment, microwave treatment, and the like can be used.

The degree of heating is preferably such that no burnt odor is imparted to the extract. The degree of heating can be represented by a water-soluble nitrogen index (NSI) representing the degree of protein denaturation. NSI is preferably 20 to 77, more preferably 40 to 65. By heating to such a range, a soybean extract with a lower lipid can be obtained, and thereby the effect of addition to noodles can be further enhanced. The conditions for the heat treatment differ depending on the heat treatment apparatus, and are not particularly limited. For example, when heat treatment with superheated steam is performed, the treatment conditions are affected by the production environment, so it is not possible to say unconditionally. However, the heat treatment of soybeans heated for about 5 to 10 minutes using superheated steam at about 120 to 250 ° C. Processing conditions may be appropriately selected so that the NSI falls within the above range, and no special trial and error is required. For convenience, commercially available heat-treated soybeans in which NSI is processed in the above range can also be used.

NSI can be represented by the ratio (mass%) of water-soluble nitrogen (crude protein) in the total amount of nitrogen based on a predetermined method. In the present invention, NSI is a value measured based on the following method. .
That is, 100 ml of water is added to 2.0 g of a sample, followed by stirring and extraction at 40 ° C. for 60 minutes, followed by centrifugation at 1400 × g for 10 minutes to obtain supernatant 1. 100 ml of water is added again to the remaining precipitate, followed by stirring and extraction at 40 ° C. for 60 minutes, and centrifugation at 1400 × g for 10 minutes to obtain supernatant 2. Supernatant 1 and supernatant 2 are combined, and water is further added to make 250 ml. After filtering with No. 5A filter paper, the nitrogen content of the filtrate is measured by Kjeldahl method. At the same time, the nitrogen content in the sample is measured by the Kjeldahl method, and the ratio of nitrogen recovered as a filtrate (water-soluble nitrogen) to the total nitrogen in the sample is expressed as mass%.

(Aqueous solvent)
As the aqueous solvent for extracting the active ingredient of the present invention, water, hydrous alcohol or the like can be used, and water or hydrous ethanol is preferred for food production, and water is particularly preferred.

(Soybean extract)
The active ingredient of the present invention is a soybean extract obtained by extracting the above-mentioned unheated or heated whole fat soybean with an aqueous solvent, and it is important that the lipid content in the solid content is 15% by mass or less. It is preferably 12% by mass or less, more preferably 10% by mass or less (hereinafter, this extract may be referred to as “the present extract”). That is, it is clearly distinguished from normal high-fat soy milk extracted from whole fat soybeans and defatted soy milk extracted from defatted soybeans. The extract typically includes so-called low-fat soymilk, but is not limited to these designations as long as it is an aqueous solvent extract from full-fat soy and the lipid content is in the above range. . In the present invention, the lipid content is measured by an acid decomposition method. Extraction conditions such as the amount of water added, extraction temperature, and extraction time are not particularly limited. For example, the amount of water added is 5 to 15 times the weight of the whole fat soybean, the extraction temperature is 20 to 99 ° C., and the extraction time is 20 minutes to 14 hours. It can be set with This extract can take any form of liquid, solid, and powder.

The components other than lipids contained in the extract include water-soluble components, and may contain trace components such as other minerals, isoflavones, saponins, mainly carbohydrates and proteins. Here, the weight ratio of the protein content to the carbohydrate content in the present extract (hereinafter sometimes referred to as “P / C ratio”) is important to be 100 to 200% by mass. Furthermore, the lower limit can be selected in the range of 120% by mass or more, 130% by mass or more, or 140% by mass or more, and the upper limit can be selected in the range of 190% by mass or less, 180% by mass or less, or 170% by mass or less. Incidentally, full-fat soymilk and defatted soymilk powder have a P / C ratio greatly exceeding 200% by mass and a relatively high protein content. If the P / C ratio is too high, such as full-fat soymilk or defatted soymilk powder, it is not preferable in that the flavor deteriorates.

In addition, soy protein materials, such as isolated soy protein, that contain about 90% by mass of protein in the solid content, have an excessive P / C ratio because the storage protein is the main component and only a small amount of carbohydrates are contained. It is different from this extract. Conversely, the flavor of the isolated soy protein itself may affect the flavor of the cooked food.
In the present invention, the protein content is measured by the Kjeldahl method. The carbohydrate content is a calculated value obtained by subtracting the sum of the lipid, protein and ash content from the solid content.

◆ Low-fat soymilk Low-fat soymilk, which is one form of the present extract, has a lipid content in the solid content within the above range. In general soymilk (full-fat soymilk) obtained by removing okara which is an insoluble fraction from a slurry (soybean pulverized liquid) extracted from full-fat soybean by a known method, the lipid content in the solid content is the above It becomes higher than the range and becomes 20% by mass or more. Therefore, in order to obtain low-fat soymilk, a method of separating lipids from slurry or whole-fat soymilk by high-speed centrifugation or the like, or a method of transferring lipids to the side of okara when separating okara from the slurry can be used. . As a more preferred embodiment, the effect of the present invention can be further improved by using, as a raw material, whole fat soybeans that have been heat-treated in advance as described above. For this method, for example, the method described in JP 2012-16348 A can be referred to.

(noodles)
In the present invention, “noodles” refers to foods prepared by preparing dough from flour or starch such as wheat flour, buckwheat flour, mung bean flour, and rice flour, and processing them into elongated shapes. For example, udon, hiyagigi, soba noodles, raw noodles, Chinese noodles, cold noodles, pasta, rice noodles (eg rice noodles, pho, hafen), champon, macaroni, ragman, noodle skin, vermicelli etc. are eaten in Japan. It is not limited to noodles, but also includes noodles eaten all over the world in Asia, Europe and America, Latin America and the like.
The noodles are boiled, cooked by steaming, frying, baking, etc. and eaten. The product form of the noodles may be any form such as raw noodles, boiled noodles, frozen noodles, fried noodles, dry noodles, freeze-dried noodles and the like.

(Quality improver for noodles)
The quality improver of the present invention is a quality improver to be blended as a raw material for noodles, and contains the above-described extract as an active ingredient, and can be added and used during the production of the food.
This quality improving agent can consist only of this extract which is an active ingredient, and can also contain various subcomponents. Examples of auxiliary components include fats and oils, emulsifiers, sugars, starches, inorganic salts, organic acid salts, gelling agents, water-soluble polysaccharides, flavoring agents, seasonings, and other flavoring ingredients, coloring agents, preservatives, and antioxidants. Agents, pH adjusters, and the like. The content of the extract in the quality improver is not particularly limited, and is preferably 5% by mass or more in terms of solid content. However, the higher the content, the higher the improvement effect, so 15% by mass or more is preferable, and 25% by mass. % Or more is more preferable, 30 mass% or more is more preferable, and 50 mass% or more is the most preferable.
The amount of the quality improver added to the noodles can be appropriately determined by those skilled in the art in consideration of the degree of quality improvement and economic efficiency. 1 to 1.0% by mass is preferable, and 0.15 to 0.6% by mass is more preferable.

(Method of manufacturing noodles)
The method for producing the noodle processed food of the present invention comprises:
a) obtaining the specific soybean extract;
b) mixing the soybean extract with noodle dough to prepare the dough, and c) preparing noodles from the dough.

The specific soybean extract of step a) can be obtained by producing the soybean extract described above by itself or by obtaining a commercial product separately without producing it. For example Fuji Oil Co., Ltd. made of low fat milk "delicious charged ^(R) (delicious soymilk)" can also be obtained.

In the step b), the step of mixing the soybean extract into the noodle dough can be performed by, for example, partially replacing the raw material water when the soybean extract is liquid and mixing it with water using a mixer or the like. When the soybean extract is a powder, the step may be a step of mixing together with a flour raw material such as wheat flour, or a step of dissolving in water in advance and mixing with water.

The step of preparing the noodle dough in step b), the step of preparing the noodles from the dough in step c), and the step of cooking the noodles in step d) may be appropriately performed by known means. As a specific example, a dough is produced by adding normally usable foods and additives such as water, salt, brine, and fats and oils to the main raw material wheat flour and starch and kneading them. The prepared dough is aged for an appropriate time if necessary, and then rolled to an appropriate thickness with a molding machine or the like to obtain a noodle strip. If necessary, this noodle strip may be aged for an appropriate time. Next, the noodle strip is cut into an appropriate width to obtain a noodle string. The obtained noodle strings can be cooked with boiling water, pulled up, drained well, sealed if necessary, refrigerated or frozen and distributed as processed noodle foods.

Hereinafter, the embodiments of the present invention will be described more specifically by way of examples. Hereinafter, “%” and “part” mean “% by mass” and “part by mass” unless otherwise specified.

(Comparative Example 1)
Using an automatic raw noodle production apparatus, noodle strings were produced as follows. 100 parts of wheat flour, 1 part of dried egg white, 0.1 part of gardenia yellow pigment and 2 parts of spirits were put into a mixer. Separately, 1.4 parts of powdered brine and 38 parts of water were added and dissolved by stirring, and then poured into the mixer, kneaded and aged for 10 minutes to obtain a dough. The dough was roll-rolled according to a conventional method to obtain a noodle band having a thickness of 1.35 mm, which was aged for 30 minutes. Next, it cut out with the 22nd angle | corner straight cutting blade, and was set as the noodle string. The noodle strings were quantitatively cut with 120 g to obtain a sample.

(Example 1) “Low-fat soymilk” manufactured by Fuji Oil Co., Ltd. was used as a soybean extract. This product is water-extracted from whole fat soybean heat-treated so that NSI is in the range of 20 to 77, and is manufactured by the method described in JP 2012-16348 A. This product has a solid content of 9.7%, a lipid content of 5% in the solid content, and a protein content of 5.3% in the total amount (54.6% in the solid content, 160% based on carbohydrates).
In Comparative Example 1, 3.8 parts (10% of the water content) of 38 parts of water were replaced with soybean extract, and the other conditions were the same as in Comparative Example 1 to obtain noodle strings. The protein mass in 3.8 g of soybean extract at this time is 0.20 g, and the protein mass of the soybean extract contained in the dry mass of the raw material for the noodle dough is 0.19%.
The fabric of Example 1 was tighter than the fabric of Comparative Example 1, and the dough of the fabric tended to be small. Therefore, the possibility that the dough of Example 1 can increase the amount of water was suggested. Further, the noodle band obtained in Example 1 had a white and uniform surface. Therefore, the possibility that the aging of the noodle strip could be shortened in a shorter time was suggested. Thus, it was suggested that the formulation in which the soybean extract of Example 1 was added can improve the production efficiency by simplifying the process and shortening the aging time as compared with Comparative Example 1.

The raw noodle strings obtained in Comparative Example 1 and Example 1 were boiled with hot water for 40 seconds, pulled up from the hot water, and both samples were sampled together.
As a result, the boiled noodle of Example 1 felt a sweet taste, and had a pleasant texture in which both a mochi-mochi texture and a crisp texture were coexistent. Furthermore, the breaking load of the noodle strings after being boiled was measured under the following conditions.

[Measurement condition]
Measuring device: Creep meter RE2-33005B (manufactured by Yamaden Co., Ltd.)
Measurement mode: Stress measurement mode Plunger: Wedge, No.64
Movement speed: 0.5mm / second (sample stage)
* Measure the breaking load by compressing vertically to 98% of the thickness of the noodle strings.

The measurement data is shown in Table 1, and the measurement data is shown in a graph in FIG. In the boiled noodles of Example 1, the phenomenon that the numerical value of the rupture load becomes smaller with time than in Comparative Example 1 is suppressed, and from this, it was considered that the elongation was suppressed by the boil.

[Test Example] Quality comparison of boiled noodles blended with various soybean extracts Chinese noodle strings were prepared in a simple system using various soybean extracts, and the effect of each addition was examined.
As a sample of soybean extract, “low-fat soymilk” used in Example 1, full-fat soymilk “non-adjusted soymilk” (manufactured by Fuji Oil Co., Ltd.), defatted soymilk powder “Soyafit 2000” (Fuji Oil ( Prepared). The characteristics of each soybean extract are as shown in Table 2.

(Comparative Example 2)
As a control, noodle strings of Chinese noodles were prepared as follows without adding any soybean extract.
1000 g of flour and 10 g of dried egg white were mixed with a desktop mixer. A solution prepared by dissolving 15 g of powdered brine and 10 g of sodium chloride in 380 g of water was added to a tabletop mixer and further kneaded for 12 minutes to prepare a dough. The dough was put together in a bowl, sealed with a wrap and aged for 20 minutes. Next, it was rolled with a pasta machine and formed into a noodle strip. Next, this was cut out to make a noodle string and aged overnight in a refrigerator.

(Example 2 and Comparative Examples 3 and 4) 10% water replacement system During the blending of Comparative Example 2, 380 g of water was replaced with 38 g of “low-fat soy milk” (10% water replacement), and noodle strings in the same manner. (Example 2). The protein amount in 38 g of “low-fat soy milk” at this time is 2.0 g, and the protein amount of “low-fat soy milk” contained in the dry mass of the raw material for the noodle dough is 0.19%.
Further, noodle strings were prepared in the same manner using full-fat soymilk and defatted soymilk powder as soybean extracts, and Comparative Examples 3 and 4 were used. However, the blending amounts of the whole fat soymilk and the defatted soymilk powder at this time are 42.5 g and 3.3 g, respectively, so that the protein mass is 2.0 g as in Example 2, and the blending amount of water is 380 g. The amount was obtained by subtracting the same amount of water (337.5 g and 376.7 g).

(Example 3 and Comparative Examples 5 and 6) Water 20% Substitution System As in Comparative Example 2, a noodle string of Chinese noodles was prepared again as a control, and this was designated as Comparative Example 5. During the blending of Comparative Example 5, 76 g of 380 g of water was replaced with “low-fat soymilk” (substitution with 20% water), and noodle strings were produced in the same manner (Example 3). The protein amount in 76 g of “low-fat soy milk” at this time is 4.0 g, and the protein amount of “low-fat soy milk” contained in the dry mass of the raw material for the noodle dough is 0.38%.
Further, noodle strings were prepared in the same manner using full-fat soymilk and defatted soymilk powder as soybean extracts, and Comparative Examples 6 and 7 were used. However, the blended amounts of whole fat soymilk and defatted soymilk powder at this time are 85 g and 6.5 g, respectively, so that the protein mass is 4.0 g as in Example 3, and the blended amount of water is the same as 380 g. The amount was obtained by subtracting the amount of water (295 g and 373.5 g).

<Elongation test of noodle strings>
Samples of raw noodle strings obtained in Examples 2 and 3 and Comparative Examples 2 to 7 were cut to a length of 15 cm and each boiled with hot water for 2 minutes. Immediately remove each sample into a colander, place the noodle string straight on the scaled paper, read the length, and then measure the vertical and horizontal thickness (cm) near the center of the noodle string with a vernier caliper. did. The volume (cm ³ ) (approximate value) was obtained by multiplying the obtained values of “vertical thickness” × “lateral thickness” × “length”. The elongation after cooking of each sample was judged from the ratio of the volume after 5 minutes and 10 minutes when the volume immediately after boiling was 100%. The elongation was measured with reference to the following document. Table 3 shows the measurement results of the 10% blending system (Example 2 and Comparative Examples 2 to 4), and Table 4 shows the measurement results of the 20% blending system (Example 3 and Comparative Examples 5 to 7).
* Reference: Journal of Japanese Society of Food Chemistry, Vol. 51, No. 9, September 2004 “Effect of dry egg white on the physical properties and structure of Chinese noodles”

From the results of Tables 3 and 4, Examples 2 and 3 in which low-fat soymilk was blended in both the 10% blending system and the 20% blending system were the length immediately after cooking with respect to the control (Comparative Examples 2 and 5). Was short and the rate of increase in volume after cooking was low, the elongation during cooking and after cooking was suppressed.
In both the 10% blended system and the 20% blended system, the example of blending full-fat soymilk (Comparative Examples 3 and 6) and defatted soymilk powder (Comparative Examples 4 and 7) is compared to the example of blending low-fat soymilk. The volume ratio tended to be large. In the 20% blending system, the difference in volume increase rate between Example 3 and Comparative Examples 6 and 7 is significant, and conversely, the volume increase rate in Comparative Examples 6 and 7 is at a level that is not different from the control (Comparative Example 5). became. In addition, the length immediately after cooking was also different from full fat soymilk (Comparative Examples 3 and 6).

<Measurement of breaking load>
In the same manner as in Example 1, the breaking load of each sample (Example 2 and Comparative Examples 2 to 4) in the 10% blending system was measured. The results are shown in Table 5.

From the results in Table 5, at the time immediately after boiling, Example 2 tended to have a higher rupture load than Comparative Examples 2 to 4, and this tendency was maintained over time.

<Flavor and texture>
In the 10% blending system, the flavor and texture immediately after boiled for each sample were confirmed. As a result, Example 2 had a strong texture compared to Comparative Examples 2 to 4, and the flavor was sweet and fragrant. Was a sensation spreading in the mouth. Conversely, whole fat soymilk and defatted soymilk powder felt the smell of beans. This tendency was the same in the 20% blending system.

The present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the scope of the present invention.

Claims

An aqueous solvent extract of whole fat soybean, wherein the lipid content in the solid content is 15% by mass or less, and the weight ratio of the protein content to the carbohydrate content is 100 to 200% by mass A quality improver for noodles containing a product as an active ingredient.
The quality improver for noodles according to claim 1, wherein the whole fat soybean is preheated.
The quality improver for noodles according to claim 2, wherein the water-soluble nitrogen index of the whole fat soybean is 20 to 77.
The quality improving agent for noodles according to claim 2, wherein the water-soluble nitrogen index of the whole fat soybean is 30 to 70.
The quality improving agent for noodles of Claim 4 whose lipid content in solid content of this soybean extract is 12 weight% or less.
An aqueous solvent extract of full-fat soybean that has been heat-treated in advance and has a water-soluble nitrogen index of 40 to 65, the lipid content in the solid content is 10% by mass or less, and the weight ratio of the protein content to the carbohydrate content is A quality improver for noodles comprising a soybean extract characterized by being 140 to 180% by mass as an active ingredient.
Noodles to which the quality improver for noodles according to claim 1 is added.
Noodles to which the quality improver for noodles according to claim 2 is added.
Noodles to which the quality improver for noodles according to claim 4 is added.
Noodles to which the quality improver for noodles according to claim 6 is added.
a) An aqueous solvent extract of whole fat soybean, characterized in that the lipid content in the solid content is 15% by mass or less and the weight ratio of the protein content to the carbohydrate content is 100 to 200% by mass Obtaining a soybean extract;
b) mixing the soybean extract with the noodle dough to prepare the dough,
c) preparing noodles from the dough,
A method for producing noodles.
The method for producing noodles according to claim 11, wherein the whole fat soybean is preheated.
The method for producing noodles according to claim 12, wherein the water-soluble nitrogen index of full-fat soybean is 20 to 77.
The method for producing noodles according to claim 13, wherein the lipid content in the solid content of the soybean extract is 12% by weight or less.
a) Aqueous solvent extract of whole fat soybean that has been heat-treated in advance and has a water-soluble nitrogen index of 40 to 65, the lipid content in the solid content is 10% by mass or less, and the weight of the protein content relative to the carbohydrate content Obtaining a soybean extract characterized in that the ratio is 140-180% by mass;
b) mixing the soybean extract with the noodle dough to prepare the dough,
c) preparing noodles from the dough,
A method for producing noodles.