Sep 28, 2021 12:25:00

Half-raw pasta using soybean flour that has a chewy texture like fresh pasta but is sugar-free 'Soybeans have become pasta' tasting review

The half-life type pasta ' Soybeans have become pasta', which contains 50% soybean flour per flour ingredient, was resold on September 15, 2021. The amount of sugar per 100g is about 50% of dry noodle pasta and about 80% of raw noodle pasta, and when it was sold in limited quantities in January 2021 as pasta considering the amount of sugar and dietary fiber. It was said that it became popular. I asked, 'What is soybean-derived pasta?', So I actually tasted it.

A new form of eating delicious soybeans 'Soybeans have become pasta' New release | News Release | Company Information | House Foods Group Headquarters

https://housefoods-group.com/newsrelease/news1003001016.html

A new form of food that eats delicious soybeans 'Soybeans have become pasta' After a limited quantity release, sales channels will expand from September 15 --release_20210915_soy.pdf
(PDF file) https://housefoods.jp/company/news/pdf/release_20210915_soy.pdf

The package of 'Soybeans are now pasta' looks like this.

The name is 'soy pasta'. Soybean flour, starch, salt and brewed vinegar are used as raw materials. Calories are 327kcal per bag (100g), protein is 15.6g, and fat is 10.7g. Carbohydrate is 44.9g, of which sugar is 44.9g and dietary fiber is 39.5g. (PDF file)

According to the Standard Tables of Food Composition in Japan , the calories of raw pasta noodles are 247 kcal per 100 g, the protein is 7.8 g, the fat is 1.9 g, and the carbohydrate is 46.9 g.

There are 2 bags of noodles divided into 100g pieces.

The noodles are not cylindrical but slightly flat. It's not dried noodles but half-raw noodles, so it's soft and soft.

I will boil the noodles immediately. First, add 1 liter of water and 1 bag of noodles to the pot.

Boil while stirring occasionally. At this time, it is not necessary to add salt.

When the water is boiling, boil for another 5-7 minutes. The total boiling time is about 7 to 9 minutes, so it's a little shorter than the dried noodle pasta, or it feels about the same.

After boiling, drain the water and serve on a plate.

First of all, I will eat a bite without sauce. The noodles seem to be derived from soybeans, and when they are chewed, they have a faint soybean scent. Wheat flour pasta has a smooth texture, but soybean pasta does not have a smooth texture, and it has a slightly grainy smoothness reminiscent of tofu. On the other hand, the softness and chewy texture that are characteristic of raw noodle pasta are firmly reproduced. Regarding the taste, many people said that it had a taste that was clearly different from that of wheat flour pasta, and that it was like tofu that had been drained of water.

However, I think that few people eat pasta with only noodles, so I tried using commercially available meat sauce purchased at a supermarket.

By applying meat sauce with a strong scent and taste, the tofu-like taste has almost disappeared, and it is in a state that does not make you feel uncomfortable as pasta. It has a soft finish with no stiffness, so it can be said that it is quite complete for those who are looking for pasta with raw noodles. For those who want to reduce sugar, but want to eat pasta, it can be said to be more practical.

'Soybeans are now pasta' is on sale at an open price (reference price 598 yen excluding tax).