CN1853501A

CN1853501A - Disposable noodles and method for producing same

Info

Publication number: CN1853501A
Application number: CNA2006100750681A
Authority: CN
Inventors: 横塚章治; 稻葉美幸; 広濑明朗; 长井孝雄; 水上将一
Original assignee: NISSHIN MAKING POWDER CO
Current assignee: NISSHIN MAKING POWDER CO
Priority date: 2005-04-07
Filing date: 2006-03-31
Publication date: 2006-11-01
Anticipated expiration: 2026-03-31
Also published as: JP4553368B2; KR101363901B1; CN1853501B; JP2006288239A; KR20060107303A

Abstract

To provide a method for producing instant noodles comprising non-fried instant noodles with no wave, having slimy smoothness and viscoelasticity similar to those in boiled raw noodle but unavailable in conventional noodles such as wheat noodles or buchwheat noodles, causing no blister when steaming noodle strips, generating no longitudinal porosity or short noodles when cooked and taken, and favorably raveled out. The method for producing instant noodles comprises at least one of the following processes after changing an ordinary production process taken in a method for producing such kinds of noodles, namely a method of steaming noodle strips to pregelatinize them and cutting out the steamed noodle strips to make them noodle ribbons: a kneading process under reduced pressure; a process of using powdery oil and fat and/or lecithin as submaterial for making noodles; a process of using gluten as the submaterial for making noodles; and a process of spraying water, emulsified oil and fat solution and lecithin solution on the surface of the noodle strips just before the process of steaming the noodle strips.

Description

Disposable noodles and manufacture method thereof

Technical field

The present invention relates to the disposable noodles particularly non-deep-fry instant Noodles and the manufacture method thereof of corrugationless, more particularly, relate to corrugationless and when cooking and when eating stretching good and have the smooth sense good equally when boiling living face and the non-deep-fry instant Noodles and a manufacture method thereof of viscoelastic corrugationless.

Background technology

Disposable noodles be a kind of through easy culinary art with regard to edible Noodles, be to be major ingredient with system face powder such as wheat flour, buckwheats, system faces such as salt, buck, agent for improving wheat flour are wherein made noodles with auxiliary material and water adding, carry out drying with methods such as fried processing, hot steaming wind then, add an amount of soup stock or seasoning matter again.According to the difference of the drying means that its manufacture process adopted, can be divided into frying surface, non-frying surface, freeze-dried etc. to these disposable noodles.That is, frying surface is to adopt heat to steam the processing fried processing in back to carry out drying; Non-frying surface is to adopt heat steaming processing back heated-air drying or microwave drying to carry out drying; Freeze-dried face is that drying was carried out in freeze-dried processing after employing was boiled.Generally, these disposable noodles are with the noodles drying after a αization.

In the past, the heat when making in order to improve was steamed the efficient of the αization in the treatment process, or prevented the adhesion between the noodles, and stretching is good or the hot water twice-cooked stir-frying is good during the cooking or when eating, and makes disposable noodles band ripple bend (fold).But, even current situation is for not being with noodles such as fold " Noodle ", " vermicelli ", " noodle prepared from buckwheat ", " Baudot hand-pulled noodles ", " pork chop buckwheat flour (ソゥキソバ) ", " macaroni " originally, owing to these reasons also have no alternative but be with fold.Relevant these several noodles, yet owing to fold does not make it away from the original images of noodles certainly.And healthy food receives much attention recently, even as this disposable noodles, compares with the frying surface of the high heat that uses oil, more the non-frying surface of demand.

As the manufacture method of non-deep-fry instant face, generally be to add system faces such as salt, buck, agent for improving wheat flour in powder at system faces such as wheat flours with auxiliary material and water, mix the back and mix and rub into the face base; Then the compound calendering of this face base is reached suitable thickness and make living wearing; After this cut off with cutting and obtain living noodles; Again these living noodles are carried out heat steaming processing and make it αization, further drying just obtains the fast food face.But the shortcoming of this method is that αization is usually inhomogeneous, even the time standby hot water of eating restores, also restores inhomogeneously, can't present same good mouthfeel and local flavor when boiling living face.As the improvement of this method, the manufacture method of known non-fried dry fast food face is to be major ingredient with the wheat flour, and the boiling moisture is at least the life of 30 quality % and wears; Then this life is worn predryingly, moisture adjusted to be cut into noodles after 15～35 quality %, further drying just obtains non-fried dry fast food face (for example with reference to patent documentation 1).The manufacture method of known in addition fast food face etc. is the mixed face base of rubbing of the water of 120～200 quality % of Noodles raw material and raw material to be rolled become band or strip on chopping board, be heated the back former state with steam etc. and obtain Noodles or cut into noodles, freeze-driedly more just become disposable noodles (for example with reference to patent documentation 2).But the shortcoming of these methods is boilings is easy to generate bulge when wearing, the short noodles of the easily broken or easy one-tenth of noodles when it is made noodles and makes non-fried dry fast food face.

Manufacture method as the non-frying surface of corrugationless and non-fried drying, it is the manufacture method of the non-fried dry fast food face of the face base suffixation of a nonsyllabic "r" operation of the noodles chemical industry preface of wearing the chemical industry preface, wearing, cooking process, boiling noodles of the mixed processes that comprises raw material, mixed material and drying process, with the face base suffixation of a nonsyllabic "r" of boiling noodles moisture distribution state as noodles, internal moisture is equal to or less than surface moisture, and the average moisture content of this non-fried dry fast food face is higher than 10 quality % and is lower than 30 quality % (for example with reference to patent documentation 3); Another kind of non-deep-fry instant Noodles is to use the salting liquid cooking noodle, the disposable noodles that such noodles of handling are made through washing again, this salting liquid is that salinity is the solution of 20%～saturated concentration, is a kind of non-deep-fry instant Noodles (for example with reference to patent documentation 4) of corrugationless.But the shortcoming of these methods is that manufacturing process is oversize, is difficult to control, between the noodles of resulting fast food face adhesion many, stretching is bad, and mouthfeel is also not as equal good smooth sense and viscoplasticity when boiling living face.

[patent documentation 1] spy opens clear 54-95755 communique

[patent documentation 2] spy opens clear 55-9737 communique

[patent documentation 3] spy opens clear 59-48056 communique

[patent documentation 4] spy opens the 2000-189089 communique

Summary of the invention

The object of the present invention is to provide the good disposable noodles of a kind of stretching, it is the non-deep-fry instant face of corrugationless, not original fast food faces such as noodles, noodle prepared from buckwheat, and have smooth sense and viscoplasticity same when boiling living face that noodles restore evenly during culinary art and when eating.The object of the present invention is to provide a kind of disposable noodles, can not produce bulge when heat steam to be handled wearing, both made to be made into noodles and to make non-deep-fry instant face and also can not produce disconnected bar or short noodles.

Non-deep-fry instant Noodles originally usually lacks smooth sense and viscoplasticity, producing the original mouthfeel of disconnected bar or short noodles and noodles differs greatly, the present inventor finds to change after the part of the manufacturing process that manufacture method adopted of non-deep-fry instant face by specific order, promptly order being changed to heat steam to handle and to wear and make it the manufacturing process of being cut into noodles of wearing that αization was being handled this heat steaming again, this method further adopts at least a of following method, that is: under reduced pressure, mix the method for rubbing, with powdered oil etc. and/or lecithin as the method for system face with auxiliary material, use the method for auxiliary material as the system face with glutelin, before wearing heat steaming processing, wearing surface distribution water, the method of emulsified fat solution or lecithin soln, just can access the disposable noodles of corrugationless thus, this disposable noodles has smooth sense and viscoplasticity same when boiling living face, but there are not disconnected bar or short noodles, even noodles are not with fold, also adhesion between the noodles, and nerve and stretching are all fine, thereby finished the present invention.

That is to say, the present invention provides a kind of manufacture method of non-deep-fry instant Noodles of corrugationless, at first the system face is mixed to rub with auxiliary material and water with powder, system face to obtain the face base, its compound calendering is formed wear again, this is worn carry out being cut into noodles after heat steam to be handled, carry out drying then; It is characterized in that adopting at least a method among the following method: (1) is mixed the method for rubbing, (2) and is being worn heat with method, (4) of auxiliary material as the system face with glutelin with method, (3) of auxiliary material as the system face with powdered oil etc. and/or lecithin and steam and wearing the method that water, emulsified fat solution or lecithin soln are scattered in the surface before handling under reduced pressure.

As the manufacture method of the non-deep-fry instant Noodles of the corrugationless of above-mentioned record, it is characterized in that reduced pressure be-below the 0.04MPa; Manufacture method as the non-deep-fry instant Noodles of the corrugationless of above-mentioned record is characterized in that the system face is added the powdered oil of 0.5～5.0 quality % and/or the lecithin of 0.1～2.0 quality % with powder.

As the manufacture method of the non-deep-fry instant Noodles of the corrugationless of above-mentioned record, it is characterized in that the system face is added with powder the glutelin of 0.5～5.0 quality %; As the manufacture method of the non-deep-fry instant Noodles of the corrugationless of above-mentioned arbitrary record, it is characterized in that be to wear 5～40% of quality wearing that heat steams before handling wearing the dispersion volume of surface when scattering water, emulsified fat solution or lecithin soln.

According to the present invention, can make corrugationless with the hot water twice-cooked stir-frying time restore uniform non-deep-fry instant face, do not have fold although can access, the cooking when eating stretching good and have and good smooth sense and viscoelastic fast food face on an equal basis when boiling living face.Heat steam to be handled and to be worn Shi Buhui and produce bulge, therefore, when it is made noodles and makes non-deep-fry instant face, can access the high-quality fast food face that does not have disconnected bar or short noodles.

Do not limit the kind of disposable noodles among the present invention especially, also comprise Japonica type disposable noodles (fast food Noodle, wide face of fast food, instant dried noodles, fast food huyashi-chuuka (cold chinese-style noodles), fast food Japanese buckwheat face), fast food China face, fast food macaroni etc., wherein be specially adapted to the manufacturing of fast food Noodle, instant dried noodles, fast food buckwheat flour, fast food China face.

The specific embodiment

Manufacture method as the non-deep-fry instant Noodles of corrugationless of the present invention, at first the system face is mixed with auxiliary material and water with powder, system face and rub and obtain the face base, again its compound calendering is formed and wear, this is worn carry out being cut into noodles after overheated steaming is handled, carry out drying then; As long as to this method further adopt among the following method at least a method just can: (1) mixes the method for rubbing under reduced pressure, (2) with powdered oil etc. and/or lecithin as the method for system face with auxiliary material, (3) use glutelin as the method for system face with auxiliary material, (4) wear heat preferably be about to wear before steam handling heat steam handle before water, emulsified fat solution or lecithin soln are dispersed in the method for wearing the surface, though do not limited especially, but preferably adopted two or more at least method in the method for above-mentioned (1)～(4).Particularly preferably preferentially adopt above-mentioned method (1), and and with other method (2)～(4).For example, adopt the manufacture method of above-mentioned method (1) and (4) two kinds of methods of method or adopt the manufacture method of above-mentioned method (1), method (3) and (4) three kinds of methods of method suitable especially, adopt two or more methods just can access the not only various fast food faces that the desired whole character of fast food face are all good but also mouthfeel is also fabulous such as nerve like this.

Among the present invention, above-mentioned what is called " the non-deep-fry instant Noodles of corrugationless " is to execute ripple crook reason to noodles are unreal in being cut into this manufacturing processes such as straight line noodles that are not with fold, and obtains the non-deep-fry instant Noodles of the noodles of corrugationless when carrying out the hot water twice-cooked stir-frying.

The used system face of the present invention constitutes with Fen You Grains powder class and/or starch based, and Zuo Wei Grains powder class for example has wheat flour, buckwheat, corn flour, highland barley powder, pearling cone meal, oatmeal, ground rice etc.; As starch based, the processed goods etc. of crosslinked, the esterification, etherificate, oxidation, αization etc. of farina, tapioca, viscous maize starch, wheaten starch, sweet potato starch etc. and they is for example arranged.

With auxiliary material salt, buck, agent for improving wheat flour etc. are for example arranged as system face of the present invention.Powdered egg such as egg-white powder, dried whole-egg are for example arranged as agent for improving wheat flour; Tackifier such as gummy class, the acid of algae gastral cavity and salt thereof, tackify polysaccharide, gel, pectin such as xanthane gum, guar gum, locust tree Caragana arborescens glue; Grease classes such as animal and plant fat (powdered oil), emulsified fat, crisp grease; Emulsifying agents such as lecithin, methyl glycol fatty acid ester, sucrose fatty ester; Inorganic salts such as carbonate, phosphate; Protides such as glutelin, soybean protein, casein; Other D-sorbites, ethanol, enzyme agent etc.; But can example among the present invention be animal and plant fat (powdered oil), lecithin, glutelin, emulsified fat.

The formation of wearing before the heat steaming is handled can be prolonged the face base according to the flour roller reflex combined pressure that method for making adopted of using common Noodles and be carried out.

It is to steam treatment facility opposite band with heat such as steam formula heat steaming processors carry out αization that the method that can enumerate is handled in heat steaming among the present invention, and the condition that steaming is handled as heat is to carry out about 2～10 minutes processing in the steam more than 95 ℃.

In the present invention, as mentioned above, the opposite band carries out adopting at least a method in the following method after the overheated steaming processing.

(1) under reduced pressure, mixes the method for rubbing; In the present invention, rub in order under reduced pressure, to mix ,-carry out below the 0.04MPa, be preferably in-carry out below the 0.06MPa, like this, under decompression state, mix when rubbing, can stop air to be blended into raw material inside, thereby can produce closely knit noodles.As a result, can access the noodles that elastic force is better, possess high-intensity chewiness.

(2) with powdered oil etc. and/or lecithin as the method for system face with auxiliary material; Can use animality powdered oil or vegetalitas powdered oil as powdered oil used in the present invention.Animal raw fats such as the butter of the handlebar fusing point that can enumerate as the animality powdered oil more than 20 ℃, lard are emulsified into after the O/W type the more resulting powder of spray-drying etc. with emulsification by filming agent; The handlebar palm oil that can enumerate as the vegetalitas powdered oil, coconut oil, soybean oil, cottonseed wet goods vegetative grease are emulsified into after the O/W type the more resulting powder of spray-drying etc. with emulsification by filming agent.Its proportioning is 0.5～5.0 quality % of system face with powder, preferably 1.0～3.0 quality %.Cooperate powdered oil by such proportioning, can improve nerve, stretching especially, improve smooth sense.

As employed lecithin among the present invention, do not limit especially from yolk or from causes such as soybean, can use and carry out the lecithin that ferment is handled.The proportioning of lecithin is 0.1～2.0 quality % of system face with powder, preferably 0.5～1.0 quality %.The same with powdered oil, use lecithin can improve nerve, stretching especially, improve smooth sense.

(3) use glutelin as the method for system face with auxiliary material; As employed glutelin among the present invention wheat gluten, maize gluten etc. are for example arranged, particularly wheat gluten is best.Though the glutelin of the glutelin that contains the moisture state (wet glutelin), frozen state is arranged or for alleviating the dry resulting dry glutelin of sex change (being commonly called as glutelin alive) etc., dry glutelin is good especially.The proportioning of glutelin is 0.5～5.0 quality % of system face with powder, and preferably 1.0～3.0 quality % use such scope, can prevent bulge or can improve nerve, stretching, improve smooth sense and viscoplasticity.

(4) before wearing heat steaming processing, wearing the method that water, emulsified fat solution or lecithin soln are scattered in the surface; As emulsified fat used in the present invention, so long as the grease that dissolves easily in water any can, the preparation that vegetable oil is arranged and constitute by emulsifying agents such as glutelin aliphatic acid that can enumerate etc.As the lecithin in this method, can use the lecithin of example shown in the above-mentioned method (2).In the method for the invention, wearing surperficial distribution water, emulsified fat solution or lecithin soln before before wearing hot steaming processing, preferably being about to wear heat steaming processing, as long as and it is all right to be dispersed in which kind of method of surface of wearing equably as the method for scattering, preferably use methods such as spraying.These solution of spraying just can prevent adhesion between the noodles of subsequent handling.Dispersion volume is to wear 5～40% of quality, preferably 10～20%; The concentration of emulsified fat solution and lecithin soln is 0.3～5.0%, preferably 1.0～3.0%.

Below be described more specifically the manufacture method of the non-deep-fry instant Noodles of corrugationless of the present invention by the order of Noodle, noodle prepared from buckwheat, Chinese face, vermicelli with embodiment, but technical scope of the present invention is not limited to these examples.

[Noodle comparative example 1]

Power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " special sparrow "), 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") and 10 mass parts raw potato starch (ホ Network レ Application agricultural common combination federation's system " なかゃり ") are evenly mixed the system face of obtaining powder; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, under normal pressure, mix and rubbed 15 minutes and make the face base; Then, roll into wearing of thickness 1.3mm, shut out fold according to a conventional method, be cut into the noodles of being with fold with the Fang Ren of No. 10 cutting knifes with this face base of the compound according to a conventional method calendering of flour roller; This noodles heat in the steam of 100 ℃ of temperature is steamed processing 2 minutes; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though the short noodles of the disconnected bar of noodles after with boiling water this piece being restored are owing to being with fold, so there is sense of discomfort.

[Noodle comparative example 2]

Power wheat flour in 70 mass parts (day clear powder process (strain) corporate system " special sparrow "), 15 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") and 15 mass parts raw potato starch (ホ Network レ Application agricultural common combination federation's system " なかゃり ") are evenly mixed the system face of obtaining powder; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, under normal pressure, mix and rubbed 15 minutes and make the face base; Then, roll into wearing of thickness 1.3mm, be cut into the straight line noodles of not being with fold with the Fang Ren of No. 10 cutting knifes with this face base of the compound according to a conventional method calendering of flour roller; This noodles heat in the steam of 100 ℃ of temperature is steamed processing 2 minutes; Should heat steam handle noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though the noodles after with boiling water this piece being restored do not have fold, do not have disconnected bar yet and lack noodles, the part of adhesion is many between the noodles.

[Noodle comparative example 3]

Power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " special sparrow "), 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") and 10 mass parts raw potato starch (ホ Network レ Application agricultural common combination federation's system " なかゃり ") are evenly mixed the system face of obtaining powder; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, under normal pressure, mix and rubbed 15 minutes and make the face base; Then, roll into wearing of thickness 1.3mm with this face base of the compound according to a conventional method calendering of flour roller; This heat of wearing in the steam of 100 ℃ of temperature is steamed and handled 2 minutes; Then, with the Fang Ren of No. 10 cutting knifes this heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; It is long that resulting noodles are cut to 30cm, and per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though the noodles after with boiling water this piece being restored do not have fold, do not have sense of discomfort yet, it is many that disconnected bar is lacked noodles.

Embodiment 1: Noodle

Power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " special sparrow "), 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") and 10 mass parts raw potato starch (ホ Network レ Application agricultural common combination federation's system " なかゃり ") are evenly mixed the system face of obtaining powder; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and make the face base under reduced pressure; Then, roll into wearing of thickness 1.3mm with this face base of the compound according to a conventional method calendering of flour roller; This heat of wearing in the steam of 100 ℃ of temperature is steamed and handled 2 minutes; Then, with the Fang Ren of No. 10 cutting knifes this heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; It is long that resulting noodles are cut to 30cm, and per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored completely without sense of discomfort, and does not produce the short noodles of disconnected bar fully.

Embodiment 2: Noodle

Except that with decompression with mixer mix the reduced pressure rub be substituted by-0.04MPa, the same with Noodle embodiment 1, carry out the manufacturing of face base, wear heat steaming processing, cutting noodles, the pattern of packing into, drying; Thereby obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored completely without sense of discomfort, and need not to worry to exist the short noodles of disconnected bar.

Embodiment 3: Noodle

Power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " special sparrow "), 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") and 10 mass parts raw potato starch (ホ Network レ Application agricultural common combination federation's system " なかゃり ") are evenly mixed the system face of obtaining powder; Further the powdered oil (ミョシ grease (strain) corporate system " マジ Network Off ァット 202 ") of sneaking into 2 mass parts in powder equably at this system face obtains mixture; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and make the face base under reduced pressure; Then, roll into wearing of thickness 1.3mm with this face base of the compound according to a conventional method calendering of flour roller; This heat of wearing in the steam of 100 ℃ of temperature is steamed and handled 2 minutes; Then, with the Fang Ren of No. 10 cutting knifes this heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; It is long that resulting noodles are cut to 30cm, and per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles after with boiling water this piece being restored do not have fold, completely without sense of discomfort, and the short noodles of disconnected bar.

Embodiment 4: Noodle

The farina (ホ Network レ Application agricultural common combination federation's system " なかゃり ") that power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " special sparrow "), 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") and 10 mass parts are given birth to evenly mixes the system face of obtaining powder; Further the powder lecithin (day clear ォィリォ (strain) corporate system " べィシス LP2070R ") of sneaking into 0.5 mass parts in powder equably at this system face obtains mixture; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and make the face base under reduced pressure; Then, roll into wearing of thickness 1.3mm with this face base of the compound according to a conventional method calendering of flour roller; This heat of wearing in the steam of 100 ℃ of temperature is steamed and handled 2 minutes; Then, with the Fang Ren of No. 10 cutting knifes this heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; It is long that this noodles are cut to 30cm, and per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles after with boiling water this piece being restored do not have fold, completely without sense of discomfort, and do not have the short noodles of disconnected bar fully.

Embodiment 5: Noodle

Power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " special sparrow "), 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") and 10 mass parts raw potato starch (ホ Network レ Application agricultural common combination federation's system " なかゃり ") are evenly mixed the system face of obtaining powder; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and make the face base under reduced pressure; Then, roll into wearing of thickness 1.3mm with this face base of the compound according to a conventional method calendering of flour roller; The water spray of wearing quality 20% amount is worn after the surface goes up to this, and heat is steamed and was handled 2 minutes in the steam of 100 ℃ of temperature; Then, with the Fang Ren of No. 10 cutting knifes this heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; It is long that this noodles are cut to 30cm, and per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles after with boiling water this piece being restored do not have fold, completely without sense of discomfort, and do not have the short noodles of disconnected bar fully.

Embodiment 6: Noodle

The farina (ホ Network レ Application agricultural common combination federation's system " なかゃり ") that power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " special sparrow "), 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") and 10 mass parts are given birth to evenly mixes the system face of obtaining powder; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and make the face base under reduced pressure; Then, roll into wearing of thickness 1.3mm with this face base of the compound according to a conventional method calendering of flour roller; 2% lecithin soln of wearing quality 20% amount (day clear ォィリォ (strain) corporate system " ベィシス LP2070R ") is sprayed to this wearing after the surface goes up, and heat is steamed and was handled 2 minutes in the steam of 100 ℃ of temperature; Then, with the Fang Ren of No. 10 cutting knifes this heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; It is long that this noodles are cut to 30cm, and per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles after with boiling water this piece being restored do not have fold, completely without sense of discomfort, and do not have the short noodles of disconnected bar fully.

Embodiment 7: Noodle

The farina (ホ Network レ Application agricultural common combination federation's system " なかゃり ") that power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " special sparrow "), 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") and 10 mass parts are given birth to evenly mixes the system face of obtaining powder; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and make the face base under reduced pressure; Then, roll into wearing of thickness 1.3mm with this face base of the compound according to a conventional method calendering of flour roller; The 2% emulsified fat solution (reason is ground PVC ミ Application (strain) corporate system " ェマチッ Network S-550 ") of 20% amount of wearing quality is sprayed to this wearing after the surface goes up, and heat is steamed and was handled 2 minutes in the steam of 100 ℃ of temperature; Then, with the Fang Ren of No. 10 cutting knifes this heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; It is long that this noodles are cut to 30cm, and per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles after with boiling water this piece being restored do not have fold fully, do not have sense of discomfort yet, and do not have the short noodles of disconnected bar fully.

[sensory testing etc.]

Inject the boiling water of 450ml in the container of the comparative example 1～3 more than having packed into and embodiment 1～7 resulting each Noodle piece 65 gram/meal, restored 5 minutes, add powder Noodle halogen.Please 10 syndics taste, sensory testing etc. is carried out in " nerve ", " stretching ", " smooth sense " and " viscoplasticity ", obtain its mean value according to the metewand that is shown in following table 1.With result and four mean value sums is that summation is counted and is shown in table 2 simultaneously.

[table 1]

Nerve
Nerve		5 points	Complete ready state; Fabulous
4 points	Ready state; Well	5 points	Complete ready state; Fabulous
4 points	Ready state; Well	3 points	Major part is a ready state, but the hard core of residual fraction
2 points	The surface of face is a ready state, but the residual hard core of core; Poor slightly	3 points
2 points		1 point	The surface of face, core are all gone back firmly; Difference
Stretching		1 point
Stretching		5 points	It is very good to unfold state; Almost need not to unfold operation
4 points	It is better to unfold state; Unfold operation also than being easier to	5 points
4 points		3 points	Though exist with initial face bulk state, repeatedly unfold operation and just become to unfold state
2 points	Exist with the face bulk state, need a little strong operation of unfolding to unfold state	3 points
2 points		1 point	Exist with the face bulk state, unfold operation by force and also do not become to unfold state even impose
Smooth sense		1 point
Smooth sense		5 points	Smooth sense is very good; Fabulous
4 points	Smooth sense well; Well	5 points	Smooth sense is very good; Fabulous
4 points	Smooth sense well; Well	3 points	Smooth sense is moderate

2 points	A little shortcoming of smooth sense; Difference
2 points	A little shortcoming of smooth sense; Difference	1 point	Not smooth; Extreme difference
Viscoplasticity		1 point	Not smooth; Extreme difference
Viscoplasticity		5 points	Viscoplasticity with high-quality; Excellent
4 points	Has moderate viscoplasticity; Excellent slightly	5 points	Viscoplasticity with high-quality; Excellent
4 points	Has moderate viscoplasticity; Excellent slightly	3 points	Though it is, no problem for slightly the hardness that contains hard core to be arranged
2 points	Hard slightly or soft; Be short of viscoplasticity slightly; Poor slightly	3 points
2 points		1 point	Very hard or very soft; Difference

[table 2]

Noodle		Estimate
		Estimate					Nerve	Stretching	Smooth sense	Viscoplasticity	Summation
		Comparative example	1	3.0	3.0	3.0	Nerve	Stretching	Smooth sense	Viscoplasticity	Summation	3.0	12.0
2	1.4		1	3.0	3.0	3.0	1.8	2.7	1.9	7.8		3.0	12.0
2	1.4		3	1.0	1.4	2.4	1.8	2.7	1.9	7.8	1.7	6.5
Embodiment	1		3	1.0	1.4	2.4	3.5	4.3	4.1	3.6	1.7	6.5	15.5
	1	2	3.6	4.2	4.0	3.8	3.5	4.3	4.1	3.6	15.6		15.5
	3	2	3.6	4.2	4.0	3.8	4.3	4.7	4.2	4.0	15.6	17.2
	3	4	4.0	4.4	4.5	4.3	4.3	4.7	4.2	4.0	17.2	17.2
	5	4	4.0	4.4	4.5	4.3	4.5	3.4	4.7	4.5	17.2	17.1
	5	6	4.7	4.6	4.8	4.6	4.5	3.4	4.7	4.5	18.7	17.1
	7	6	4.7	4.6	4.8	4.6	5.0	5.0	5.0	4.8	18.7	19.8

As shown in table 2, to compare with comparative example 1～3 resulting Noodle with the resulting Noodle of the method for Noodle embodiment 1～7 of the present invention, nerve, stretching, smooth sense and viscoplasticity are all good.The Noodle of embodiment 3～7 particularly smooth sense, the viscoelastic mouthfeel of embodiment 6 and 7 Noodle is fine.

[noodle prepared from buckwheat comparative example 1]

The powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミリォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") are evenly mixed the system face of obtaining powder; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, under normal pressure, mix and rubbed 15 minutes and make the buckwheat flour base; Then, roll into wearing of thickness 1.1mm, shut out fold according to a conventional method, be cut into the noodles of being with fold with the Fang Ren of No. 22 cutting knifes with this buckwheat flour base of the compound according to a conventional method calendering of flour roller; This noodles heat in the steam of 100 ℃ of temperature is steamed processing 2 minutes and 30 seconds; Should heat steam handle noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though the noodles after with boiling water this piece being restored are owing to being with fold to have sense of discomfort, fully disconnected bar is lacked noodles.

[noodle prepared from buckwheat comparative example 2]

The powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミリォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") are evenly mixed the system face of obtaining powder; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, under normal pressure, mix and rubbed 15 minutes and make the buckwheat flour base; Then, roll into wearing of thickness 1.1mm, be cut into the straight line noodles of not being with fold according to a conventional method with the Fang Ren of No. 22 cutting knifes with this buckwheat flour base of the compound according to a conventional method calendering of flour roller; This noodles heat in the steam of 100 ℃ of temperature is steamed processing 2 minutes and 30 seconds; Should heat steam handle noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though the noodles corrugationless after with boiling water this piece being restored has the adhesion part between the noodles, and the short noodles of fully disconnected bar.

[noodle prepared from buckwheat comparative example 3]

The powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミリォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") are evenly mixed the system face of obtaining powder; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, under normal pressure, mix and rubbed 15 minutes and make the buckwheat flour base; Then, roll into wearing of thickness 1.1mm, this heat of wearing in the steam of 100 ℃ of temperature is steamed processing 2 minutes and 30 seconds with this buckwheat flour base of the compound according to a conventional method calendering of flour roller; According to a conventional method resulting heat is steamed to handle to wear with the Fang Ren of No. 22 cutting knifes and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though there are the short noodles of a lot of disconnected bars in the noodles corrugationless after with boiling water this piece being restored and completely without sense of discomfort.

Embodiment 8: noodle prepared from buckwheat

The powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミリォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") are evenly mixed the system face of obtaining powder; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and make the buckwheat flour base under reduced pressure; Then, roll into wearing of thickness 1.1mm, this heat of wearing in the steam of 100 ℃ of temperature is steamed processing 2 minutes and 30 seconds with this buckwheat flour base of the compound according to a conventional method calendering of flour roller; According to a conventional method resulting heat is steamed to handle to wear with the Fang Ren of No. 22 cutting knifes and be cut into the straight line noodles of not being with fold; Again these noodles are cut to 30cm long after, the per 1 meal part of the noodles that are cut into is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored and completely without sense of discomfort, the short noodles of also fully disconnected bar.

Embodiment 9: noodle prepared from buckwheat

The powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミリォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") are evenly mixed the system face of obtaining powder; Mix the dry glutelin of 20 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グリコ) in powder equably and obtain mixture at this system face again; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added in the above-mentioned mixture, under normal pressure, mix and rubbed 15 minutes and make the buckwheat flour base; Then, roll into wearing of thickness 1.1mm with this buckwheat flour base of the compound according to a conventional method calendering of flour roller; Then this heat of wearing in the steam of 100 ℃ of temperature is steamed and handled 2 minutes and 30 seconds; According to a conventional method resulting heat is steamed to handle to wear with the Fang Ren of No. 22 cutting knifes and be cut into the straight line noodles of not being with fold; Again these noodles are cut to 30cm long after, the per 1 meal part of the noodles that are cut into is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored and completely without sense of discomfort, the short noodles of also fully disconnected bar.

Embodiment 10: noodle prepared from buckwheat

The powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミリォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") are evenly mixed the system face of obtaining powder; Mix the dry glutelin of 20 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グリコ) in powder equably and obtain mixture at this system face again; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added in the above-mentioned mixture, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and make the buckwheat flour base under reduced pressure; Then, roll into wearing of thickness 1.1mm with this buckwheat flour base of the compound according to a conventional method calendering of flour roller; Then the water spray of wearing quality 10% amount is worn after the surface goes up to this, heat is steamed and was handled 2 minutes and 30 seconds in the steam of 100 ℃ of temperature; According to a conventional method resulting heat is steamed to handle to wear with the Fang Ren of No. 22 cutting knifes and be cut into the straight line noodles of not being with fold; Again these noodles are cut to 30cm long after, the per 1 meal part of the noodles that are cut into is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored and completely without sense of discomfort, the short noodles of also fully disconnected bar.

Embodiment 11: noodle prepared from buckwheat

The powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミリォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") are evenly mixed the system face of obtaining powder; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and make the buckwheat flour base under reduced pressure; Then, roll into wearing of thickness 1.1mm with this buckwheat flour base of the compound according to a conventional method calendering of flour roller; Then the water spray of wearing quality 10% amount is worn after the surface goes up to this, heat is steamed and was handled 2 minutes and 30 seconds in the steam of 100 ℃ of temperature; According to a conventional method resulting heat is steamed to handle to wear with the Fang Ren of No. 22 cutting knifes and be cut into the straight line noodles of not being with fold; Again these noodles are cut to 30cm long after, the per 1 meal part of the noodles that are cut into is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored and completely without sense of discomfort, the short noodles of also fully disconnected bar.

Embodiment 12: noodle prepared from buckwheat

The powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミリォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") are evenly mixed the system face of obtaining powder; Mix the dry glutelin of 2.0 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グリコ) in powder equably and obtain mixture at this system face again; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added in the above-mentioned mixture, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and make the buckwheat flour base under reduced pressure; Then, roll into wearing of thickness 1.1mm with this buckwheat flour base of the compound according to a conventional method calendering of flour roller; Then the water spray of wearing quality 10% amount is worn after the surface goes up to this, this heat of wearing in the steam of 100 ℃ of temperature is steamed processing 2 minutes and 30 seconds; According to a conventional method resulting heat is steamed to handle to wear with the Fang Ren of No. 22 cutting knifes and be cut into the straight line noodles of not being with fold; Again these noodles are cut to 30cm long after, the per 1 meal part of the noodles that are cut into is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored and completely without sense of discomfort, the short noodles of also fully disconnected bar.

Embodiment 13: noodle prepared from buckwheat

The powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミリォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") are evenly mixed the system face of obtaining powder; Mix the dry glutelin of 2.0 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グリコ) in powder equably and obtain mixture at this system face again; In addition, the salt of 1 mass parts is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added in the above-mentioned mixture, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and make the buckwheat flour base under reduced pressure; Then, roll into wearing of thickness 1.1mm with this buckwheat flour base of the compound according to a conventional method calendering of flour roller; Then the 2% emulsified fat solution (reason is ground PVC ミ Application (strain) corporate system " ェマチッ Network S-550 ") of wearing quality 10% amount is sprayed to this wearing after the surface goes up, heat is steamed and was handled 2 minutes and 30 seconds in the steam of 100 ℃ of temperature; According to a conventional method resulting heat is steamed to handle to wear with the Fang Ren of No. 22 cutting knifes and be cut into the straight line noodles of not being with fold; Again these noodles are cut to 30cm long after, the per 1 meal part of the noodles that are cut into is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored and completely without sense of discomfort, the short noodles of also fully disconnected bar.

[sensory testing etc.]

Inject the boiling water of 450ml in the container of the comparative example 1～3 more than having packed into and embodiment 8～13 resulting each buckwheat flour piece 65 gram/meal, restored 5 minutes, add the noodle prepared from buckwheat halogen that concentrates.Please 10 syndics taste, sensory testing is carried out in " nerve ", " stretching ", " smooth sense " and " viscoplasticity ", obtain its mean value according to the metewand that is shown in above-mentioned table 1.With result and four mean value sums is that summation is counted and is shown in table 3 simultaneously.

[table 3]

Noodle prepared from buckwheat		Estimate
		Estimate					Nerve	Stretching	Smooth sense	Viscoplasticity	Summation
		Comparative example	1	3.0	3.0	3.0	Nerve	Stretching	Smooth sense	Viscoplasticity	Summation	3.0	12.0
2	1.2		1	3.0	3.0	3.0	1.0	1.4	1.3	4.9		3.0	12.0
2	1.2		3	3.7	3.7	3.4	1.0	1.4	1.3	4.9	3.3	14.1
Embodiment	8		3	3.7	3.7	3.4	3.7	4.8	4.1	3.7	3.3	14.1	16.3
	8	9	3.8	4.4	3.9	3.6	3.7	4.8	4.1	3.7	15.7		16.3
	10	9	3.8	4.4	3.9	3.6	3.6	4.8	4.2	3.8	15.7	16.4
	10	11	4.6	4.2	4.6	4.2	3.6	4.8	4.2	3.8	17.6	16.4
	12	11	4.6	4.2	4.6	4.2	4.7	4.4	4.6	4.5	17.6	18.2
	12	13	5.0	4.9	4.5	3.6	4.7	4.4	4.6	4.5	18.0	18.2

As shown in table 3, to compare with comparative example 1～3 resulting noodle prepared from buckwheat with the resulting noodle prepared from buckwheat of the method for noodle prepared from buckwheat embodiment 8～13 of the present invention, nerve, stretching, smooth sense and viscoplasticity are all good.Particularly embodiment 12 and 13 the smooth sense of noodle prepared from buckwheat of the noodle prepared from buckwheat of embodiment 11, viscoelastic mouthfeel are fine.

[Chinese noodle comparative example 1]

The powerful wheat flour of 80 mass parts (day clear powder process (strain) corporate system " special Na Application バ-ヮ Application "), 10 mass parts raw potato starch (ホ Network レ Application agricultural common combination federation's system " なかゃり ") and 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") are evenly mixed the system face of obtaining powder; In addition, the buck of the salt of 1.5 mass parts, 0.4 mass parts (ォリェ Application Le yeast (strain) corporate system " red かん The ぃ ") is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, under normal pressure, mix and rubbed 15 minutes and make the face base; Then, roll into wearing of thickness 1.1mm, shut out fold according to a conventional method, be cut into the noodles of being with fold with the Fang Ren of No. 18 cutting knifes with this face base of the compound according to a conventional method calendering of flour roller; This noodles heat in the steam of 100 ℃ of temperature is steamed processing 2 minutes and 30 seconds; Should heat steam handle noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though the short noodles of the fully disconnected bar of noodles after with boiling water this piece being restored are owing to being with fold that sense of discomfort is arranged.

[Chinese noodle comparative example 2]

The powerful wheat flour of 80 mass parts (day clear powder process (strain) corporate system " special Na Application バ-ヮ Application "), 10 mass parts raw potato starch (ホ Network レ Application agricultural common combination federation's system " なかゃり ") and 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") are evenly mixed the system face of obtaining powder; In addition, the buck of the salt of 1.5 mass parts, 0.4 mass parts (ォリェ Application Le yeast (strain) corporate system " red かん The ぃ ") is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, under normal pressure, mix and rubbed 15 minutes and make the face base; Then, roll into wearing of thickness 1.1mm, be cut into the straight line noodles of not being with fold with the Fang Ren of No. 18 cutting knifes with this face base of the compound according to a conventional method calendering of flour roller; This noodles heat in the steam of 100 ℃ of temperature is steamed processing 2 minutes and 30 seconds; Should heat steam handle noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though the noodles after with boiling water this piece being restored are not with fold, the short noodles of also disconnected bar, the part of adhesion is many between the noodles.

[Chinese noodle comparative example 3]

The powerful wheat flour of 80 mass parts (day clear powder process (strain) corporate system " special Na Application バ-ヮ Application "), 10 mass parts raw potato starch (ホ Network レ Application agricultural common combination federation's system " なかゃり ") and 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") are evenly mixed the system face of obtaining powder; In addition, the buck of the salt of 1.5 mass parts, 0.4 mass parts (ォリェ Application Le yeast (strain) corporate system " red かん The ぃ ") is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, under normal pressure, mix and rubbed 15 minutes and make the face base; Then, roll into wearing of thickness 1.1mm, this heat of wearing in the steam of 100 ℃ of temperature is steamed processing 2 minutes and 30 seconds with this face base of the compound according to a conventional method calendering of flour roller; With the Fang Ren of No. 18 cutting knifes resulting heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though the noodles corrugationless after with boiling water this piece being restored does not have sense of discomfort fully yet, it is very many that disconnected bar is lacked noodles, do not have commodity value.

Embodiment 14: Chinese noodle

The powerful wheat flour of 80 mass parts (day clear powder process (strain) corporate system " special Na Application バ-ヮ Application "), 10 mass parts raw potato starch (ホ Network レ Application agricultural common combination federation's system " なかゃり ") and 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") are evenly mixed the system face of obtaining powder; Further the powdered oil (ミョシ grease (strain) corporate system " マジ Network Off ァット 202 ") of sneaking into 2 mass parts in powder equably at this system face obtains mixture; In addition, the buck of the salt of 1.5 mass parts, 0.4 mass parts (ォリェ Application Le yeast (strain) corporate system " red かん The ぃ ") is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder; Under normal pressure, mix and rubbed 15 minutes and make the face base; Then, roll into wearing of thickness 1.1mm, this heat of wearing in the steam of 100 ℃ of temperature is steamed processing 2 minutes and 30 seconds with this face base of the compound according to a conventional method calendering of flour roller; With the Fang Ren of No. 18 cutting knifes resulting heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Completely without sense of discomfort, there are not the short noodles of disconnected bar in noodles corrugationless after with boiling water this piece being restored fully yet.

Embodiment 15: Chinese noodle

The powerful wheat flour of 80 mass parts (day clear powder process (strain) corporate system " special Na Application バ-ヮ Application "), 10 mass parts raw potato starch (ホ Network レ Application agricultural common combination federation's system " なかゃり ") and 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") are evenly mixed the system face of obtaining powder; Further the powdered oil (ミョシ grease (strain) corporate system " マジ Network Off ァット 202 ") of sneaking into 3 mass parts in powder equably at this system face obtains mixture; In addition, the buck of the salt of 1.5 mass parts, 0.4 mass parts (ォリェ Application Le yeast (strain) corporate system " red かん The ぃ ") is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added in the above-mentioned mixture; With decompression with mixer (0.08MPa) mixed rubbing 15 minutes and make the face base under reduced pressure; Then, roll into wearing of thickness 1.1mm, this heat of wearing in the steam of 100 ℃ of temperature is steamed processing 2 minutes and 30 seconds with this face base of the compound according to a conventional method calendering of flour roller; With the Fang Ren of No. 18 cutting knifes resulting heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored, completely without sense of discomfort, the short noodles of also fully disconnected bar.

Embodiment 16: Chinese noodle

Except that the powder lecithin (day clear ォィリォ (strain) corporate system " べィシス LP2070R ") with 1 mass parts replaces the powdered oil (ミョシ grease (strain) corporate system " マジ Network Off ァット 202 ") of 3 mass parts, the same with Chinese noodle embodiment 15, carry out the manufacturing of face base, wear heat steaming processing, cutting noodles, the pattern of packing into, drying, and obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored, completely without sense of discomfort, the short noodles of also fully disconnected bar.

Embodiment 17: Chinese noodle

Except that replacing the powdered oil (ミョシ grease (strain) corporate system " マジ Network Off ァット 202 ") of 3 mass parts with the dry glutelin of 4 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グリコ), the same with Chinese noodle embodiment 15, carry out the manufacturing of face base, wear heat steaming processing, cutting noodles, the pattern of packing into, drying, and obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored, completely without sense of discomfort, the short noodles of also fully disconnected bar.

Embodiment 18: Chinese noodle

Except that the combined amount of dry glutelin (flourish food (strain) corporate system " A グ Le G " of supporting of グリコ) is taken as 2 mass parts, the same with Chinese noodle embodiment 17, carry out the manufacturing of face base, wear heat steaming processing, cutting noodles, the pattern of packing into, drying, and obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored, completely without sense of discomfort, the short noodles of also fully disconnected bar.

Embodiment 19: Chinese noodle

Except that the combined amount of dry glutelin (flourish food (strain) corporate system " A グ Le G " of supporting of グリコ) is taken as 1 mass parts, the same with Chinese noodle embodiment 17, carry out the manufacturing of face base, wear heat steaming processing, cutting noodles, the pattern of packing into, drying, and obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored, completely without sense of discomfort, the short noodles of also fully disconnected bar.

Embodiment 20: Chinese noodle

The powerful wheat flour of 80 mass parts (day clear powder process (strain) corporate system " special Na Application バ-ヮ Application "), 10 mass parts raw potato starch (ホ Network レ Application agricultural common combination federation's system " なかゃり ") and 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") are evenly mixed the system face of obtaining powder; In addition, the buck of the salt of 1.5 mass parts, 0.4 mass parts (ォリェ Application Le yeast (strain) corporate system " red かん The ぃ ") is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added in the above-mentioned mixture, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and make the face base under reduced pressure; Then, roll into wearing of thickness 1.1mm with this face base of the compound according to a conventional method calendering of flour roller; The 2% emulsified fat solution (reason is ground PVC ミ Application (strain) corporate system " ス-パ-Off レ Application ジ-M ") of 10% amount of wearing quality is sprayed to this wearing after the surface goes up, and heat is steamed and was handled 2 minutes in the steam of 100 ℃ of temperature; With the Fang Ren of No. 18 cutting knifes resulting heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; This noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored does not have sense of discomfort, the short noodles of yet fully disconnected bar fully.

Embodiment 21: Chinese noodle

Farina (ホ Network レ Application agricultural common combination federation's system " なかゃり ") and 10 mass parts etherificate farinas ((strain) J-ォィ Le ミ Le ズ corporate system " ジェ Le コ-Le BO-15 ") that the powerful wheat flour of 80 mass parts (day clear powder process (strain) corporate system " special Na Application バ-ヮ Application "), 10 mass parts are given birth to evenly mix the system face of obtaining powder; Further evenly mix the dry glutelin of 2 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グリコ) in powder and obtain mixture at this system face; In addition, the buck of the salt of 1.5 mass parts, 0.4 mass parts (ォリェ Application Le yeast (strain) corporate system " red かん The ぃ ") is dissolved in the water of 35 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, under normal pressure, mix and rubbed 15 minutes and make the face base; Then, roll into wearing of thickness 1.1mm with this face base of the compound according to a conventional method calendering of flour roller; (reason is ground PVC ミ Application ス-パ-Off レ Application ジ-M) be sprayed to this wearing after the surface, and heat is steamed and handled 2 minutes in the steam of 100 ℃ of temperature to wear 2% emulsifier solution of quality 10% amount; With the Fang Ren of No. 18 cutting knifes resulting heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; Resulting noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored does not have sense of discomfort fully, and the short noodles of fully disconnected bar.

Embodiment 22: Chinese noodle

Except that (the reason spraying of grinding PVC ミ Application ス-パ-Off レ Application ジ-M) is substituted by 2% the lecithin soln, and is the same with Chinese noodle embodiment 21, obtains the face piece of 65 gram/meal of moisture about 9% 2% emulsifier solution of opposite belt surface.Noodles corrugationless after with boiling water this piece being restored, completely without sense of discomfort, and the short noodles of fully disconnected bar.

Embodiment 23: Chinese noodle

Except that the powdered oil (ミョシ grease (strain) corporate system " マジ Network Off ァット 202 ") with 2 mass parts replaces the dry glutelin of 2 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グリコ), the same with Chinese noodle embodiment 21, obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored, completely without sense of discomfort, and the short noodles of fully disconnected bar.

Embodiment 24: Chinese noodle

Except that the dry glutelin of powdered oil (ミョシ grease (strain) corporate system " マジ Network Off ァット 202 ") 2 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グリコ) that replaces 2 mass parts with the powder lecithin (day clear ォィリォ (strain) corporate system " ベィシス LP2070R ") of 1 mass parts, the same with Chinese noodle embodiment 21, obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after with boiling water this piece being restored, completely without sense of discomfort, and the short noodles of fully disconnected bar.

[sensory testing etc.]

Inject the boiling water of 450ml in the container of the comparative example 1～3 more than having packed into and embodiment 14～24 resulting each face piece 65 gram/meal, restored 5 minutes, add commercially available concentrated hand-pulled noodles soup stock.Please 10 syndics taste, sensory testing is carried out in " nerve ", " stretching ", " smooth sense " and " viscoplasticity ", obtain its mean value according to the metewand that is shown in above-mentioned table 1.With result and four mean value sums is that summation is counted and is shown in table 4.

[table 4]

Chinese noodle		Estimate
		Estimate					Nerve	Stretching	Smooth sense	Viscoplasticity	Summation
		Comparative example	1	3.0	3.0	3.0	Nerve	Stretching	Smooth sense	Viscoplasticity	Summation	3.0	12.0
2	1.0		1	3.0	3.0	3.0	1.0	2.4	1.3	5.7		3.0	12.0
2	1.0		3	3.8	3.8	3.2	1.0	2.4	1.3	5.7	3.2	14.0
Embodiment	14		3	3.8	3.8	3.2	4.8	4.4	4.6	3.4	3.2	14.0	17.2
	14	15	4.6	4.5	4.3	3.7	4.8	4.4	4.6	3.4	17.1		17.2
	16	15	4.6	4.5	4.3	3.7	4.5	4.2	4.4	4.0	17.1	17.1
	16	17	3.7	4.2	3.7	3.8	4.5	4.2	4.4	4.0	15.4	17.1
	18	17	3.7	4.2	3.7	3.8	3.8	4.1	3.8	4.5	15.4	16.2
	18	19	3.9	4.1	3.8	4.3	3.8	4.1	3.8	4.5	16.1	16.2
	20	19	3.9	4.1	3.8	4.3	4.8	4.9	4.7	3.7	16.1	18.1
	20	21	4.9	5.0	4.9	4.7	4.8	4.9	4.7	3.7	19.5	18.1
	22	21	4.9	5.0	4.9	4.7	4.8	4.8	5.0	4.8	19.5	19.4
	22	23	5.0	5.0	4.8	3.5	4.8	4.8	5.0	4.8	18.3	19.4
	24	23	5.0	5.0	4.8	3.5	5.0	5.0	4.8	3.6	18.3	18.4

As shown in table 4, to compare with comparative example 1～3 resulting Chinese noodle with the resulting Chinese noodle of the method for Chinese noodles embodiment 14～24 of the present invention, nerve, stretching, smooth sense and viscoplasticity are all good.Embodiment 16,21, the 22 particularly smooth sense of Chinese noodle, the viscoelastic mouthfeel of embodiment 21,22 is fine.

[vermicelli comparative example 1]

Power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " golden The ずらん "), 10 mass parts raw potato starch (ホ Network レ Application agricultural common combination federation's system " なかゃり ") and 10 mass parts tapiocas (loose paddy chemistry (strain) corporate system " さくら ") are evenly mixed the system face of obtaining powder; In addition, the salt of 1 mass parts is dissolved in the water of 37 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, under normal pressure, mix and rubbed 15 minutes and make the face base: then with this face base of the compound according to a conventional method calendering of flour roller, roll into wearing of thickness 1.0mm, round sword with No. 26 cutting knifes shuts out fold according to a conventional method, is cut into the noodles of band fold; This noodles heat in the steam of 100 ℃ of temperature is steamed processing 2 minutes; Should heat steam handle noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, because the noodles band firm fold, thus strong sense of discomfort is arranged, but do not have the short noodles of disconnected bar fully.

[vermicelli comparative example 2]

Power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " golden The ずらん "), 10 mass parts raw potato starch (ホ Network レ Application agricultural common combination federation's system " なかゃり ") and 10 mass parts tapiocas (loose paddy chemistry (strain) corporate system " さくら ") are evenly mixed the system face of obtaining powder; In addition, the salt of 1 mass parts is dissolved in the water of 37 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, under normal pressure, mix and rubbed 15 minutes and make the face base; Then, roll into wearing of thickness 1.0mm, be cut into the straight line noodles of not being with fold with the round sword of No. 26 cutting knifes with this face base of the compound according to a conventional method calendering of flour roller; This noodles heat in the steam of 100 ℃ of temperature is steamed processing 2 minutes; Should heat steam handle noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting boiling water and restoring, though the noodles corrugationless has the part of adhesion between the noodles; There are not the short noodles of disconnected bar fully.

[vermicelli comparative example 3]

Farina (ホ Network レ Application agricultural common combination federation's system " なかゃり ") and 10 mass parts tapiocas (loose paddy chemistry (strain) corporate system " さくら ") that power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " golden The ずらん "), 10 mass parts are given birth to evenly mix the system face of obtaining powder; In addition, the salt of 1 mass parts is dissolved in the water of 37 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, under normal pressure, mix and rubbed 15 minutes and make the face base; Then, roll into wearing of thickness 1.0mm with this face base of the compound according to a conventional method calendering of flour roller; This heat of wearing in the steam of 100 ℃ of temperature is steamed and handled 2 minutes; With the round sword of No. 26 cutting knifes resulting heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, though the noodles corrugationless, and, worry very much the local disconnected bar weak point noodles that exist completely without sense of discomfort.

Embodiment 25: vermicelli

Farina (ホ Network レ Application agricultural common combination federation's system " なかゃり ") and 10 mass parts tapiocas (loose paddy chemistry (strain) corporate system " さくら ") that power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " golden The ずらん "), 10 mass parts are given birth to evenly mix the system face of obtaining powder; In addition, the salt of 1 mass parts is dissolved in the water of 37 mass parts and is modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and make the face base under reduced pressure; Then, roll into wearing of thickness 1.0mm with this face base of the compound according to a conventional method calendering of flour roller; This heat of wearing in the steam of 100 ℃ of temperature is steamed and handled 2 minutes; With the round sword of No. 26 cutting knifes resulting heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, the noodles corrugationless, completely without sense of discomfort, and the short noodles of fully disconnected bar.

Embodiment 26: vermicelli

Farina (ホ Network レ Application agricultural common combination federation's system " なかゃり ") and 10 mass parts tapiocas (loose paddy chemistry (strain) corporate system " さくら ") that power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " golden The ずらん "), 10 mass parts are given birth to evenly mix the system face of obtaining powder; Further evenly mix the dry glutelin of 2 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グリコ) in powder and obtain mixture at this system face; In addition, the salt of 1 mass parts is dissolved in the water of 37 mass parts and is modulated into the aqueous solution, it is added in the above-mentioned mixture, under normal pressure, mix and rubbed 15 minutes and make the face base; Then, roll into wearing of thickness 1.0mm with this face base of the compound according to a conventional method calendering of flour roller; This heat of wearing in the steam of 100 ℃ of temperature is steamed and handled 2 minutes; With the round sword of No. 26 cutting knifes resulting heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, the noodles corrugationless, completely without sense of discomfort, and the short noodles of fully disconnected bar.

Embodiment 27: vermicelli

Farina (ホ Network レ Application agricultural common combination federation's system " なかゃり ") and 10 mass parts tapiocas (loose paddy chemistry (strain) corporate system " さくら ") that power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " golden The ずらん "), 10 mass parts are given birth to evenly mix the system face of obtaining powder; Further evenly mix the dry glutelin of 2 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グリコ) in powder and obtain mixture at this system face; In addition, the salt of 1 mass parts is dissolved in the water of 37 mass parts and is modulated into the aqueous solution, it is added in the above-mentioned mixture, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and make the face base under reduced pressure; Then, roll into wearing of thickness 1.0mm with this face base of the compound according to a conventional method calendering of flour roller; This heat of wearing in the steam of 100 ℃ of temperature is steamed and handled 2 minutes; With the round sword of No. 26 cutting knifes resulting heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, the noodles corrugationless, completely without sense of discomfort, and the short noodles of disconnected bar.

Embodiment 28: vermicelli

Except that replace the dry glutelin of 2 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グリコ) with 2 mass parts powdered oils (ミョシ grease (strain) corporate system " マジ Network Off ァット 202 "), the same with vermicelli embodiment 27, obtain the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, the noodles corrugationless, completely without sense of discomfort, and the short noodles of disconnected bar.

Embodiment 29: vermicelli

Except that the powder lecithin (day clear ォィリォ (strain) corporate system " ベィシス LP2070R ") with 1 mass parts replaces the dry glutelin of 2 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グリコ), the same with vermicelli embodiment 27, obtain the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, the noodles corrugationless, completely without sense of discomfort, and the short noodles of disconnected bar.

Embodiment 30: vermicelli

Farina (ホ Network レ Application agricultural common combination federation's system " なかゃり ") and 10 mass parts tapiocas (loose paddy chemistry (strain) corporate system " さくら ") that power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " golden The ずらん "), 10 mass parts are given birth to evenly mix the system face of obtaining powder; Further evenly mix the dry glutelin of 2 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グリコ) in powder and obtain mixture at this system face; In addition, the salt of 1 mass parts is dissolved in the water of 37 mass parts and is modulated into the aqueous solution, it is added in the above-mentioned mixture, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and make the face base under reduced pressure; Then, roll into wearing of thickness 1.0mm with this face base of the compound according to a conventional method calendering of flour roller; Then the water spray of wearing quality 10% amount is worn after the surface goes up to this, heat is steamed and was handled 2 minutes in the steam of 100 ℃ of temperature; With the round sword of No. 26 cutting knifes resulting heat is steamed to handle to wear and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, the noodles corrugationless, completely without sense of discomfort, and the short noodles of disconnected bar.

Embodiment 31: vermicelli

Except that replacing with 2% emulsified fat solution water opposite belt surface sprays, the same with vermicelli embodiment 30, obtain the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, the noodles corrugationless, completely without sense of discomfort, and the short noodles of disconnected bar.

[sensory testing etc.]

Inject the boiling water of 450ml in the container of the comparative example 1～3 more than having packed into and embodiment 25～31 resulting each vermicelli piece 65 gram/meal, restored 5 minutes, add concentrated vermicelli halogen.Please 10 syndics taste this, sensory testing be carried out in " nerve ", " stretching ", " smooth sense " and " viscoplasticity ", obtain its mean value according to the metewand that is shown in above-mentioned table 1.With result and four mean value sums is that summation is counted and is shown in table 5 simultaneously.

[table 5]

Vermicelli		Estimate
		Estimate					Nerve	Stretching	Smooth sense	Viscoplasticity	Summation
		Comparative example	1	3.0	3.0	3.0	Nerve	Stretching	Smooth sense	Viscoplasticity	Summation	3.0	12.0
2	1.0		1	3.0	3.0	3.0	1.0	3.2	1.3	6.5		3.0	12.0
2	1.0		3	3.9	3.6	3.2	1.0	3.2	1.3	6.5	3.0	13.7
Embodiment	25		3	3.9	3.6	3.2	4.2	3.9	4.2	3.9	3.0	13.7	16.2
	25	26	4.2	3.8	4.0	3.7	4.2	3.9	4.2	3.9	15.7		16.2
	27	26	4.2	3.8	4.0	3.7	4.0	4.1	4.3	4.6	15.7	17.0
	27	28	4.6	4.3	4.6	3.8	4.0	4.1	4.3	4.6	17.3	17.0
	29	28	4.6	4.3	4.6	3.8	4.3	4.1	4.5	4.0	17.3	16.9
	29	30	4.9	3.9	4.8	4.8	4.3	4.1	4.5	4.0	18.4	16.9
	31	30	4.9	3.9	4.8	4.8	5.0	4.4	4.7	3.9	18.4	18.0

As shown in table 5, to compare with comparative example 1～3 resulting vermicelli with the resulting vermicelli of the method for vermicelli embodiment 25～31 of the present invention, nerve, stretching, smooth sense and viscoplasticity are all good.Embodiment 27～31 particularly smooth sense, the viscoelastic mouthfeel of the vermicelli of embodiment 27,30 is fine.

Claims

1. the manufacture method of the non-deep-fry instant Noodles of a corrugationless at first mixes with powder, system face the system face and rubs and obtain the face base with auxiliary material and water, its compound calendering is formed wear again, with this wear heat steam handle after, be cut into noodles, carry out drying then; It is characterized in that adopting at least a method in the following method:

(1) under reduced pressure, mixes the method for rubbing;

(2) with powdered oil etc. and/or lecithin as the method for system face with auxiliary material;

(3) use glutelin as the method for system face with auxiliary material;

(4) before heat steaming processing is worn, water, emulsified fat solution or lecithin soln are dispersed in the lip-deep method of wearing.

2. the manufacture method of the non-deep-fry instant Noodles of corrugationless according to claim 1, it is characterized in that reduced pressure be-below the 0.04MPa.

3. the manufacture method of the non-deep-fry instant Noodles of corrugationless according to claim 1 and 2 is characterized in that the system face is added the powdered oil of 0.5～5.0 quality % and/or the lecithin of 0.1～2.0 quality % with powder.

4. the manufacture method of the non-deep-fry instant Noodles of corrugationless according to claim 1 and 2 is characterized in that the glutelin of system face with powder interpolation 0.5～5.0 quality %.

5. the manufacture method of the non-deep-fry instant Noodles of corrugationless according to claim 3 is characterized in that the glutelin of system face with powder interpolation 0.5～5.0 quality %.

6. the manufacture method of the non-deep-fry instant Noodles of corrugationless according to claim 1 and 2, it is characterized in that heat steam to handle wear before, water, emulsified fat solution or lecithin soln be dispersed in to wear the dispersion volume of surface when going up be to wear 5～40% of quality.

7. the manufacture method of the non-deep-fry instant Noodles of corrugationless according to claim 3, it is characterized in that heat steam to handle wear before, water, emulsified fat solution or lecithin soln be dispersed in to wear the dispersion volume of surface when going up be to wear 5～40% of quality.

8. the manufacture method of the non-deep-fry instant Noodles of corrugationless according to claim 4, it is characterized in that heat steam to handle wear before, water, emulsified fat solution or lecithin soln be dispersed in to wear the dispersion volume of surface when going up be to wear 5～40% of quality.