JP2002119232A - Method for producing noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing noodles, by which the noodles having a texture not inferior to the texture of hand-made noodles can easily be produced. SOLUTION: This method for producing the noodles, characterized by producing the noodles from raw material flour containing 5 to 50 wt.% of a starch composition comprising 50 to 95 pts.wt. of sago flour and 50 to 5 pts.wt. of starch except the sago flour.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001] The present invention relates to a method for producing noodles.

2. Description of the Related Art Noodles such as udon, buckwheat, and Chinese noodles have been originally produced using flour such as flour or buckwheat as a main raw material. In addition, the hand-made noodles do not use any special machine, thereby producing a unique smoothness and viscoelastic texture. Such a texture has been highly evaluated as a natural texture that does not get tired, but it has been changed to a machine-made noodle using a noodle-making machine because of the labor and the poor productivity. However, if machine-made noodles are made only with flour, productivity will increase, but there are problems such as lack of smoothness, lack of rigidity, long boiling time, easy collapse of load, etc. The problem has been solved by using starch as one method in addition to a method such as noodle making with a band machine.

[0002] Japanese Patent Publication No. 48-743 discloses these methods.
No. 2 contains 1-20% waxy corn starch in flour
In Japanese Patent Publication No. 62-49018, 3 to 50% by weight of tapioca raw starch is added to the flour. In Japanese Patent Application Laid-Open No. 59-71657, the substitution degree (DS) with respect to the raw material powder is added.
JP-A-62-143661 wherein 1 to 30% by weight of etherified starch or esterified starch of 0.005 to 0.3 is added.
In JP-A-3-14326, potato starch, tapioca starch and waxy corn starch are added to durum semolina powder, and brine is added thereto to obtain raw Chinese noodles.
No. 1 discloses a method of using wheat flour, processed starch and cross-linked processed starch, and, if necessary, a combination of wheat flour and a raw material for making noodles having a gluten content of about 7 to 17% by weight using active gluten.
No. 46266 discloses a method of mixing mung bean starch (including untreated, lightly oxidized and pregelatinized) into flour.
No. 328921, 40 to 5 parts by weight of crosslinked etherified and / or crosslinked esterified derivative of sago starch, potato starch and / or mung bean starch is added to 60 to 95 parts by weight of flour, and brine is added thereto to obtain raw Chinese noodles. Such methods have been proposed.

[0003] These have the effect of improving smoothness, shortening the boiling time, and imparting soft elasticity, but they are different from the natural texture of hand-made noodles.
For example, udon is too smooth and too slippery, and if you put it on your waist, it will have a soft elasticity, if you say badly, it will have a soft elasticity, or your waist will be weak, and even if you are near it you will have a poor crispness There are many differences compared to handmade noodles. On the other hand, in recent years, such noodles have been accepted in the trend of favoring the soft texture seen in foods in general, but there is a problem in that continuing to eat them will make them tired. JP 2000-116
No. 348 addresses the problem of getting tired by solving banana starch and / or processed banana starch (bleaching treatment, acid treatment, oxidation treatment,
Use of cross-linking treatment, etherification, esterification, etc.), but it is not only difficult to obtain banana starch, but also to the same degree as the texture of noodles obtained by machine-made noodles using only flour. However, it was different from the texture of handmade noodles.

On the other hand, Japanese Patent Application Laid-Open No. 3-58762 discloses that sago raw starch or at least one of etherified, esterified, acid-treated, oxidized, chlorinated, and decolorized starch is used in an amount of 3 to 50% based on noodle-forming raw material powder. It proposes a method for producing noodles using a raw material powder blended in a ratio of 0.1%, which can shorten the boiling time, is smooth and excellent in viscoelasticity, and has little boiling loss after boiling. However, when sago raw starch or a product obtained by treating it with etherification or esterification is added to flour such as wheat flour to make noodles, it seems to be caused by polyphenols, but it becomes extremely dark and it is difficult to eat in appearance. I see
It does not have a satisfying texture like hand-made noodles.

[0005]

An object of the present invention is to provide a method for easily producing noodles having a texture comparable to that of hand-made noodles while taking advantage of the use of starch such as a shorter boiling time. That is.

[0006]

In view of the above situation, as a result of intensive studies to solve the problems of the present invention, it has been found that a raw material powder containing a starch composition mainly composed of sago starch in a specific ratio is used. The inventors have found that the object of the present invention is solved and completed the present invention. That is, the present invention provides a method for producing noodles using a raw material powder having a starch composition comprising 50 to 95 parts by mass of sago starch and 50 to 5 parts by mass of a starch other than sago starch in a ratio of 5 to 50% by mass. It is.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The noodles referred to in the present invention are raw noodles, dried noodles, boiled noodles, steamed noodles, long life noodles, frozen noodles, udon noodles having the form of instant noodles, soba, chinese noodles, scraps, vermicelli, macaroni , Spaghetti, gyoza skin, and shurimai. Among the noodles, noodles mainly made of flour like udon do not have any problem in noodle making itself, but in the case of buckwheat, the protein contained in the buckwheat flour is mostly water-soluble, like the protein of flour There is no binding force to form a noodle belt, and in the case of machine-made noodles, flour is used as a binder in the manufacture of buckwheat. The higher the proportion of flour as the binder flour, the better the machine-made noodle properties and the greater the cost advantages, but the greater the difference in texture between the buckwheat noodles and the high buckwheat noodles. However, by using the starch composition of the present invention, even if the ratio of buckwheat is reduced, buckwheat with a texture comparable to hand-made buckwheat with a high buckwheat content is obtained, so buckwheat is more preferable.

[0008] The raw material powder as used in the present invention refers to a raw material powder used as a main raw material in the production of noodles. In the present invention, flour or buckwheat flour used in accordance with the type of noodles and starch composition are used. Become. The sago starch used in the present invention is a starch obtained by bleaching untreated sago starch or processed sago starch to such an extent that the color tone of noodles is not affected. As the bleach used for bleaching,
Examples include reducing agents such as sodium bisulfite, sodium sulfite, sodium hyposulfite, and sulfurous anhydride, and oxidizing agents such as hydrogen peroxide, peracetic acid, ammonium persulfate, chlorine, bleaching powder, and sodium hypochlorite. Powders and chlorine-based oxidizing agents of sodium hypochlorite are preferred because they work effectively for the purposes of the present invention. The amount of the bleaching agent varies depending on the type of the bleaching agent. However, taking a preferable chlorine-based oxidizing agent as an example, the effective chlorine for the sago starch is 0.05 to 0.05%.
0.8 mass%, preferably 0.1 to 0.6 mass%. Even if untreated raw sago starch is replaced with processed sago starch, it is sufficient to use an approximately equivalent amount of bleach. At that time, the bleaching agent is added before or after etherification or esterification. The amount of available chlorine for untreated sago starch and processed sago starch is 0.05
When the amount is less than mass%, the bleaching effect is insufficient and the color tone of the noodles deteriorates. When the amount exceeds 0.8% by mass, the effect of the present invention cannot be obtained in a texture.

The processed sago starch used in the present invention refers to sago starch obtained by subjecting sago starch to processing such as acetylation, hydroxypropylation, cross-linking, cross-linking acetylation, cross-linking hydroxypropylation, and the like. Vinyl, propylene oxide, phosphorus oxychloride, metaphosphate,
It can be carried out according to a conventional method using a commonly used chemical such as adipic acid.

[0010] Noodles such as udon, buckwheat, and Chinese noodles are boiled using untreated starches such as potato starch, tapioca starch, waxy corn starch, and processed starches, in addition to raw materials unique to each. Saving time,
In addition to prevention of boiling, improvement of texture has been attempted. However, there was no problem that the quality of the hand-made noodles was different from the texture such as moderate elasticity, moderate smoothness and crispness.

According to the present invention, there is provided a method for producing noodles using a raw material powder in which a starch composition comprising 50 to 95 parts by mass of sago starch and 50 to 5 parts by mass of starch other than sago starch accounts for 5 to 50% by mass. Thereby, even if it is a machine-made noodle, it becomes possible to manufacture noodles that are comparable to the texture of hand-made noodles. In the present invention, the above-described bleached sago starch-based starch composition is used. Untreated sago starch not only has poor whiteness per se, but also develops color when heat-treated with noodles, causing the color tone of the noodles to become dark enough to lose the palatability in appearance. Although this point can be improved by the bleaching treatment, the sago starch is damaged by the bleaching treatment, and it becomes impossible to give the noodles a favorable texture. However, for unknown reasons, the use of a composition containing bleached sago starch and starch other than sago starch in a specific ratio produces a remarkable effect on improving the texture of noodles.

[0012] The starch composition of the present invention comprises sago starch 5
0 to 95 parts by mass and 50 to 5 parts by mass of starch other than sago starch,
Preferably, it is composed of 60 to 90 parts by mass of sago starch and 40 to 10 parts by mass of starch other than sago starch. If the ratio of sago starch in the starch composition is not within this range, the effects of the present invention cannot be obtained. Further, starch other than sago starch means a starch capable of exhibiting the effect of the present invention in combination with sago starch,
Potato starch, tapioca starch, waxy corn starch,
Wheat starch, sweet potato starch, and processed starch obtained by esterifying, etherifying, cross-linking, cross-linking esterifying, and cross-linking ether thereof can be exemplified. In the present invention, potato starch and tapioca starch are more preferable. At this time, potato starch and tapioca starch are used alone or in combination, but it is more preferable to use potato starch and tapioca starch in a mass ratio of 20 to 80:80 to 20. In this specification, potato starch and tapioca starch are used as words including those processed starches.

The raw material powder of the present invention is composed of the material powder used for noodles such as flour and buckwheat flour and the above-mentioned starch composition, and the starch composition accounts for 5 to 50% by mass of the raw material powder. If the ratio of the starch composition in the raw material powder is less than 5% by mass, the effect is weak, and if it exceeds 50% by mass, the texture is different. The noodles of the present invention can be manufactured according to a conventional manufacturing method according to the type and form of the noodles, except that the raw material powder composed of a material powder and a starch composition, which are usually used for noodles, is used. That is, the material powder is 50 to 95% by mass, and the mass ratio of sago starch to starch other than sago starch is 50 to 95%.
95: 5 to 50% by weight of a starch composition consisting of 5 to 50% by mass of a starch composition, to which auxiliary materials such as salt and kansai and kneading water according to the type of noodles are added to prepare a noodle dough. Rolled with a noodle roll to form a desired noodle band, and cut using desired incisors to obtain raw noodles. The noodles can be made into various forms using conventional means such as drying, boiling, steaming, frying, freezing, and sterilization, which are performed according to the form of the noodles.

Among the noodles, frozen noodles and long-life noodles require a long time to eat and need to maintain their texture over a long period of time. For such use, it is possible to select sago starch and / or starch which has been processed such as acetylation, hydroxypropylation, cross-linked acetylation, cross-linked hydroxypropylation as the starch other than sago starch in the starch composition. More preferred. Also, besides salt and candied essential used as an auxiliary material, alginic acid, locust bean gum, guar gum, tamarind seed gum, pectin, xanthan gum, carrageenan,
Thickening stabilizers such as curdlan, phosphates, emulsifiers, oils and fats, egg whites, milk proteins, wheat proteins and the like, and other physiologically active ingredients such as vitamins, calcium and irons are used as desired. You can also.

[0015]

According to the present invention, the problem of the texture of noodles observed when using conventional starches, that is, the natural texture derived from the better elasticity, smoothness, and crispness of hand-made noodles. Eliminates the problem of being of a different quality and enables a texture comparable to hand-made noodles, while shortening the boil time, preventing crumble after boiling, and maintaining the texture of frozen noodles and long-life noodles for a long time For example, the characteristics observed when a modified starch is added can be imparted.

[0016]

EXAMPLES The present invention will be described in more detail with reference to Reference Examples, Experimental Examples, and Examples. In these examples, "parts" indicates "parts by mass" and "%" indicates "% by mass". In addition, the evaluation of the texture of the noodles in the examples was performed according to the following criteria using hand-made noodles as a control. <Appearance> ：: There is a natural gloss equivalent to or very similar to the noodle of the control product. ：: There is a natural luster similar to that of the control noodles. Δ: The gloss is somewhat excessive, insufficient, or unnatural, and slightly different from the control noodles. X: It is different from the control noodle because gloss is too much, insufficient, or unnatural. <Smoothness> ：: Natural smoothness equivalent to or extremely similar to the noodles of the control product. ：: Natural smoothness similar to that of the control noodle. Δ: Smoothness was somewhat excessive, insufficient, or unnatural, and somewhat different from the control noodles. ×: Different from the control noodles due to excessive smoothness, lack, or unnaturalness.

<Elasticity> ：: Natural elasticity equal to or very similar to that of the control noodles. ：: Natural elasticity similar to the control noodles. △: The elasticity is somewhat insufficient or somewhat excessive,
The elasticity of the control noodles is somewhat different. ×: The elasticity is insufficient or excessive, which is different from the elasticity of the control noodle. <Criss> ：: There is a natural crispness that is equal to or very similar to the noodle of the control product. ：: There is a natural crispness similar to that of the control noodles. C: Somewhat sticky or rubbery feeling was felt, and the crispness was somewhat worse than that of the control noodles, or it was somewhat stronger, and the crispness was somewhat too good compared to the control noodles. X: Stickiness or rubbery feeling was felt, and the crispness was worse than that of the control noodle, or the crispness was too strong and the crispness was too strong as compared with the control noodle.

[0018]

Reference Example 1 Untreated sago starch 10 in 130 parts of water at 25 ° C.
0 parts are dispersed and the pH is adjusted to 9 to 9 with a 3% aqueous sodium hydroxide solution.
While maintaining at 9.5, sodium hypochlorite (available chlorine 13
% Containing) as effective chlorine at a ratio shown in Table 1 (% with respect to starch).
The sample was neutralized with an aqueous solution of sulfuric acid, washed with water and dried to obtain sago starch of samples 1 to 7 which had been subjected to bleaching treatment.

[0019]

[Table 1] Sample name Effective chlorine sample 1 0.03 Sample 2 0.07 Sample 3 0.15 Sample 4 0.30 Sample 5 0.50 Sample 6 0.70 Sample 7 1.00

[0020]

REFERENCE EXAMPLE 2 Reference example 1 except that 50 parts of untreated tapioca starch, 50 parts of untreated potato starch, and 0.25 part of sodium hypochlorite as effective chlorine were used instead of 100 parts of untreated sago starch. A starch bleached in the same manner as described above was obtained. This was designated as Sample 8.

REFERENCE EXAMPLE 3 Untreated sago starch (100 parts) was dispersed in water (130 parts), and a 3% aqueous sodium hydroxide solution was added with stirring to adjust the pH.
While maintaining the pH at 9.0 to 9.5, 5 parts of sodium acetate anhydride was gradually added, and the reaction was continued until almost no change in pH was observed.
The reaction was continued until there was no available chlorine. After completion of the reaction, the mixture was neutralized with a 10% aqueous sulfuric acid solution, washed with water and dried to obtain acetylated sago starch. This was designated as Sample 9.

REFERENCE EXAMPLE 4 Untreated sago starch (100 parts) was dispersed in water (130 parts), and a 3% aqueous sodium hydroxide solution was added with stirring to adjust the pH.
While maintaining the pH at 9.0 to 9.5, sodium hypochlorite was added as available chlorine at 0.25% with respect to starch, and the reaction was carried out until available chlorine disappeared. Thereafter, 20 parts of sodium sulfate was dissolved, 33 parts of a 3% aqueous sodium hydroxide solution was added dropwise, and 3 parts of propylene oxide were added, followed by reaction at 41 ° C. for 20 hours. After completion of the reaction, the mixture was neutralized with a 10% aqueous sulfuric acid solution, washed with water and dried to obtain hydroxypropylated sago starch. This was designated as Sample 10.

[0021]

Experimental Example 1 30 parts of buckwheat flour, 50 parts of strong flour and Table 1
2 parts of sodium chloride to 3 parts of raw material powder consisting of 20 parts of starch described in
The kneading water dissolved in 3 parts of water was added and kneaded to form a noodle dough. These doughs were rolled into a 1.3 mm noodle band using a noodle roll. Raw buckwheat was produced using 20 square cutting blades.
The obtained raw buckwheat was boiled in boiling water for 2 minutes, and the appearance and color tone of the obtained boiled buckwheat were observed. As a control, a raw material powder consisting of 30 parts of buckwheat flour and 70 parts of flour was prepared in the same manner and compared. Table 2 shows the results. It can be seen that when the effective chlorine content is 0.03% or less of the sago starch, the color tone remains uncomfortable.

[0022]

[Table 2] Types of starch Evaluation of appearance and color tone Untreated sago starch Extremely darkened and loss of appetite Sample 1 Slightly improved compared to untreated sago starch but discomfort in color tone Sample 2 Slightly inferior to control product There is almost no discomfort in the color tone Sample 3 Almost equivalent to the control product Sample 4 Equivalent to the control product Sample 5 Equivalent to the control product Sample 6 Slightly whitish than the control product, but with no color tone discomfort Sample 7 Whiter than the control product There is some

[0023]

Example 1 30 parts of buckwheat flour, 50 parts of strong flour, sample 4
Table 3 shows sago starch and starch other than sago starch (potato starch: tapioca starch = 50:50, described as other starch in the table).
The raw buckwheat was manufactured according to Experimental Example 1 using 100 parts of the raw material powder consisting of 20 parts of the starch composition in the ratio of Separately, 50 parts of buckwheat flour and 50 parts of strong flour are mixed uniformly,
Add 42 parts of water and knead it sufficiently by hand to make the water evenly spread or to make the powder dango-shaped. Next, flatten it with a rolling pin, make a round to square shape, spread it to a final sheet thickness of 1.3 mm, fold it, cut it with a kitchen knife to a width of about 1.5 mm, and manufacture handmade soba did. The raw buckwheat prepared as described above was evaluated by boiling in a boiling bath so that the water content became about 60%. The results are shown in Table 3.

[0024]

[Table 3] Sample 4 Other starch Appearance Smoothness Elasticity Crisp feeling Comparative Example 100-○ × × △ Comparative Example 973 ○ △ △ △ Example 937 ○ ○ ○ ○ Example 86 14 ◎ ◎ ◎ ◎ ◎ Example 65 35 ◎ ◎ ◎ ◎ Example 55 45 ○ ○ ○ ○ Comparative Example 45 55 ○ △ △ △

The ratio of sago starch to other starch is 50 to 95:
When it is out of the range of 5 to 50, it can be seen that smoothness, elasticity and crispness are inferior.

[0026]

Example 2 Mild flour and starch composition for noodles (sample no.
No. 4 sago starch: potato starch: tapioca starch = 75: 2
0: 5) with respect to 100 parts of the raw material powder having the ratio shown in Table 4,
A kneading water in which 2 parts of sodium chloride was dissolved in 36 parts of water was added and kneaded to form a noodle dough. Raw udon was manufactured by cutting with a 10-corner cutting blade. Separately, 36 parts of a salt solution of 5 degrees baume is added to 100 parts of medium-strength flour for noodles, and the mixture is kneaded by hand, and the dough is pressed forward and pressed with a genkotsu. When the skin becomes smooth, fold the fabric in three, wrap it in vinyl, put it in a thick plastic bag, and step on it with your feet until it is 30-40 mm thick. The operation of folding the dough again and depressing it again is repeated four times. Then 12-13 ° C
And let it sit for 12 hours to ripen. After aging, wrap around the center with the thumbs of both hands to make a dumpling, flour flour, fluff to a diameter of about 35 cm, push with a rolling pin, and stretch out. Stretch to make it square. After being rolled into a rolling pin from a square corner and stretched five times, the knife was cut into a thickness of 2.5 mm and a width of 3.0 mm with a knife to produce a hand-made udon. The raw udon prepared as described above was evaluated by boiling in a boiling bath so that the water content was about 65%. The results are shown in Table 4.

[0027]

[Table 4]

When the ratio of the starch composition is out of the range of 5 to 50% by mass, the appearance, smoothness and elasticity are poor.

[0029]

Example 3 30 parts of buckwheat flour, 50 parts of strong flour and 20 parts of starch composition (Sago starch of sample No. 4: starch other than sago starch = 75:25, and the composition ratio of starch other than sago starch was Boiled buckwheat was manufactured in the same manner as in Example 1 using the raw material powder having the ratio of 5) and evaluated in the same manner as in Example 1. Table 5 shows the results. In Table 5, potato starch, tapioca starch, and waxy corn starch were described as horse starch, tapioca, and waxy, respectively.

[Table 5] Appearance Tapioca Waxy Appearance Smoothness Elasticity Crisp Example 100-- ○ ◎ ○ ◎ Example 90 10-○ ◎ ○ ◎ Example 70 30-◎ ◎ ◎ ◎ Example 30 70-◎ ◎ ◎ ◎ Implementation Example 10 90 − ◎ ○ ◎ ○ Example −100 − ◎ ○ ◎ ○ Example − − 100 ○ ○ ○ ○

[0030]

Example 4 30 parts of buckwheat flour, 50 parts of strong flour and 20 parts of a starch composition (starch bleached: starch other than sago starch =
75:25, and the starch other than sago starch was tapioca starch and potato starch, and the raw material powder was composed of tapioca starch: potato starch = 40: 60).
A boiled buckwheat was manufactured according to the method described in Example 1, and evaluated according to Example 1. Table 6 shows the results.

[0031]

[Table 6] Bleached starch Appearance Smoothness Elasticity Crisp Example Sample 2 ○ ○ ◎ ○ Example Sample 3 ◎ ◎ ◎ ○ Example Sample 5 ◎ ◎ ◎ ◎ Example Sample 6 ○ ○ ○ ○ Comparative Example Sample 7 △ △ △ △ Comparative Example Sample 8 △ △ × ×

When the bleached sago starch of Sample 7 was used in which the amount of available chlorine was 1.0% by mass with respect to the sago starch, and the available chlorine was used for a mixture of tapioca starch and potato starch (1: 1). When the bleached starch of Sample 8 was used in an amount of 0.25% by mass, the appearance, smoothness, elasticity, and crispness were inferior.

[0033]

Example 5 Raw udon was produced in the same manner as in Example 2, except that 70 parts of wheat flour, 20 parts of acetylated sago starch of Sample 9, 5 parts of potato starch and 5 parts of tapioca starch were used.
Put the udon in a boiling bath, boil it up to a water content of about 65%, wash it immediately, drain it, put it in a mold container, weigh 150g each, and quickly in an atmosphere of -50 ° C. Frozen and frozen udon. After the frozen udon is wrapped in a synthetic resin film and stored at -20 ° C for 10 days, it is cooked in boiling water for 2 minutes to return to the edible state, and when it is eaten, it has a moderate elasticity and a moderate luster. There was no one.

[0034]

Example 6 30 parts of buckwheat flour, 55 parts of strong flour, 32 parts of water
Part, 11 parts of hydroxypropylated sago starch of sample 10,
Two parts of a raw material powder consisting of 2 parts of Perfectamyl AC (trade name, acetylated potato starch manufactured by Abebe) and 2 parts of Matsuya Sakura (trade name, acetylated tapioca starch manufactured by Matsutani Chemical Industry) are mixed with 33 parts of water by 2 parts of salt. The kneading water dissolved in is added to the mixture, and the mixture is kneaded.
o. The raw buckwheat cut with a 20 square cutting blade was dried for 6 hours in a dryer adjusted to an atmosphere of 40 ° C. and a relative humidity of 70% to obtain a dried buckwheat. Put the obtained dried buckwheat in a plastic bag, leave it for one week, boil it in a boiling bath for 5 minutes and eat it in an edible state. It has moderate elasticity, moderate smoothness and crispness, and it has no uncomfortable feeling there were.

Continuing on the front page (72) Inventor Joseph M. Wright Singapore 439826 Arthur Road 114A Catton Park Towers 17-03 (72) Inventor Douglas J. Hanshett United States, New Jersey 07885 Wharton St. Mary's Street 131 (72) Inventor Koichi Yokoyama 1-29-302 Asahioka, Ikeda-shi, Osaka (72) Inventor Shozo Sugano 1-32-32 Hikarigaoka, Takarazuka-shi, Hyogo F-term (reference) 4B046 LA01 LA02 LA04 LB01 LB03 LC10 LG16

Claims (4)

[Claims] The present invention is characterized in that noodle-making is carried out using a raw material powder comprising a starch composition comprising 50 to 95 parts by mass of sago starch and 50 to 5 parts by mass of starch other than sago starch in a ratio of 5 to 50% by mass. A method of manufacturing noodles. 2. The method for producing noodles according to claim 1, wherein the starch other than sago starch in the starch composition is tapioca starch and / or potato starch. 3. The starch other than sago starch is tapioca starch and potato starch, and their mass ratio is 20-80: 80-2.
The method for producing noodles according to claim 1, which is 0. 4. The method for producing noodles according to claim 1, wherein the noodles are buckwheat.