JP2002223714A - Noodle and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing noodles, with which elongation of noodle strings can be suppressed and reduction in palatability and sense of taste can be suppressed even if the noodles are allowed to stand after cooking. SOLUTION: The noodles are obtained by attaching a film-forming agent for controlling water penetration to the surfaces of noodle strings. A gellan gum is used as the film-forming agent. When the gellan gum is attached to the surfaces of the noodle strings, penetration of water into the inside of the long strips is effectively suppressed. Consequently, swelling of the noodles themselves is suppressed and firmness being characteristic of noodles can be kept.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to noodles used for ramen and the like.

[0002]

2. Description of the Related Art In recent years, Chinese noodles such as ramen are more popular than Japanese noodles such as udon and soba, and various Chinese noodles are sold by various manufacturers. The Chinese noodles are formed using wheat flour as a main component, for example, as follows.
First, brackish water is dissolved in water, and the dissolved water is added to flour as a main component and mixed, and the mixed dough is aged and then formed into a noodle band. Thereafter, the noodle strip is aged again and then rolled, and the rolled noodle strip is cut out of the noodle strip to form a thin noodle strip. When the noodle strings are frozen, the noodle strings are boiled, washed with water, and then frozen to produce frozen noodles.

[0003]

When the Chinese noodles thus formed are boiled in boiling water, the noodles after cooking are greatly elongated, so that it takes a certain amount of time after cooking or takes more time than necessary when eating. As a result, the noodles are greatly stretched, so that the noodles become loose and loose, and the texture and taste are significantly reduced. SUMMARY OF THE INVENTION An object of the present invention is to provide a noodle and a method for producing the noodle, which can suppress elongation of the noodle and suppress a decrease in texture and taste even when left after cooking.

[0004]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that noodles become soaked after cooking because the noodle strings absorb moisture. By suppressing the noodles themselves, it is possible to reduce the soaking of the noodles, and by adhering gellan gum as a coating agent on the surface of the noodles, it has been found that the infiltration of moisture into the noodles can be suppressed and the noodles can be prevented from being soaked, The present invention has been completed based on such findings.

[0005] The present invention is a noodle in which a film agent for suppressing invasion of moisture is adhered to the surface of the noodle string, wherein the film agent is gellan gum. According to the present invention, gellan gum is adhered as a coating agent to the surface of the noodle strings, so that the gellan gum coating effectively suppresses the invasion of water into the noodle strings, thereby suppressing the noodles themselves from swelling, You can keep your hips. Gellan gum has a high water retention property, and therefore, the water that tends to enter the inside of the noodle strings is retained in the gellan gum film, and as a result,
It is possible to effectively prevent moisture from entering the inside of the noodle strings. Such noodles are Chinese noodles such as ramen, Japanese noodles such as udon, and soba, and can be applied to frozen noodles, raw noodles, and the like. In particular, when applied to frozen noodles, the effect can be obtained for the following reasons. Since gellan gum has a structure in which an acetyl group is bonded to a glucose residue, association between double helices is inhibited, and therefore, thawing resistance is strong, and association between double helices is unlikely to occur. As a result, it is considered that the water retained in the gel hardly separates, the gel line hardly breaks, the coating effect is high, and the intrusion of water into the noodle strings can be suppressed.

In the present invention, the use solution concentration of the gellan gum is 0.02 to 0.75%. According to the present invention, since the use solution concentration of gellan gum is 0.02 to 0.75%, a gellan gum film is formed on the surface of the noodle strings as required, and the penetration of moisture into the noodle strings is effectively performed. Can be prevented. If the concentration of the gellan gum solution exceeds 0.75%, the gel solution becomes too hard to spray from the jet nozzle, and it becomes difficult to uniformly coat gellan gum on the surface of the noodle strings. On the other hand, the use solution concentration of gellan gum is 0.0
When the thickness is less than 2%, the effect as a gellan gum film is almost lost, and it is hardly possible to suppress the invasion of water into the noodle strings.

[0007] In the present invention, the amount of adhering juran gum to the noodle strings is 0.066 to 0.166 g-gellan gum /
g-noodle strings. According to the present invention, the attached amount of gellan gum per 1 g of noodle strings is 0.066 to
Since it is 0.166 g, it is possible to form a gellan gum film on the surface of the noodle strings and to suppress the invasion of moisture into the noodle strings. The amount of gellan gum attached per gram of noodle strings is 0.
If it exceeds 166 g, the surface of the noodles becomes sticky, which is not preferable in handling the noodles. However, at this time, there is no problem in taste. On the other hand, when the attached amount of gellan gum per 1 g of the noodle strings is less than 0.066 g, the effect as the gellan gum coating is almost lost, and it is hardly possible to suppress the invasion of moisture into the noodle strings.

Further, in the present invention, in a water washing step of washing the noodle strings with water, a cooling step of cooling the noodle strings after the water washing step, and at least one of the cooling steps, gellan gum is adhered to the surface of the noodle strings. This is a method for producing noodles. According to the present invention, the washing step of washing the noodle strings with water, the cooling step of cooling the washed noodle strings, and / or at least one of after the cooling step, adheres duran gum to the surface of the noodle strings, so that The desired coating effect can be obtained by attaching duran gum. For example, during the water washing step, a juran gum solution can be included in the washing liquid to be washed with water, and the duran gum can be attached to the surface of the noodle strings during the washing with water. For example, after the cooling step or the cooling step, the gellan gum solution can be sprayed from the ejection nozzle to adhere gellan gum to the surface of the noodle strings.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a noodle according to the present invention and a method for producing the same will be described with reference to the accompanying drawings. Figure 1
FIG. 2 is a process diagram showing a method for producing noodles according to the present invention, FIG. 2 is a simplified cross-sectional view showing a coarse noodle band machine used in a coarse noodle band forming process, and FIG. It is a simplified sectional view showing a continuous rolling mill and cutting machine used in the process,
FIG. 4 is a simplified diagram showing a spraying device and the like used in the film forming step, and FIG. 5 is an enlarged cross-sectional view showing a part of the noodle manufactured by the manufacturing method of FIG.

First, a method for producing Chinese noodles as an embodiment will be described mainly with reference to FIG. In the following description, a method for producing frozen Chinese noodles and noodles produced by this method will be described. However, the present invention can be similarly applied to Japanese noodles such as soba, udon, and the like. The same can be applied to. In FIG. 1, in this manufacturing method, first, the raw materials are measured (raw material measuring step S1). As a raw material, flour (strong flour, medium flour, weak flour) is used as a main component, and brine is added thereto. Other raw materials, wheat gluten, egg white and the like may be added. The mixing of the raw materials can be performed using, for example, a stainless steel ball. next,
The raw materials are mixed by adding water to such raw materials (mixing step S2). Brine or the like may be added in the mixing step S2. In mixing, water is added, and the raw materials are mixed using, for example, a small vacuum mixer. Water is added to, for example, about 34 g (34% by weight relative to the amount of flour) to 100 g of flour. Then, the raw material powder thus mixed is taken out from the vacuum mixer, and the taken out dough is aged, for example, for about 10 to 15 minutes in a light-shielded state (dough aging step S3).

Next, the aged dough is formed into a coarse noodle band (coarse noodle band forming step S4). This rough noodle banding is performed using, for example, the coarse noodle banding machine 2 shown in FIG. Referring to FIG. 2, the illustrated coarse noodle band machine 2 includes a pair of rolling rolls 4 and 6, a noodle grain tray 8 is provided upstream of these rolling rolls 4 and 6, and a roll is wound downstream thereof. A take-up roll 10 is provided. The aged dough is put into the noodle grain tray 8, and a pair of rolling rolls 4,
Extruded through 6 and wound up on the take-up roll 10,
In this way, rolling and doughing are advanced. Since the organization of the dough becomes insufficient with one round of making of the noodles, the two pieces of dough are rolled together and rolled again between the rolling rolls 4 and 6 to make the dough. Then, aging is performed while the coarse noodle band is wound on the winding roll 10 (noodle band aging step S5). This aging is performed, for example, for about 20 to 60 minutes in a state where the entire noodle belt is covered with a light-shielding bag so as not to dry.

Next, the aged coarse noodle strip is rolled (rolling step S6). The rolling of the coarse noodle belt is performed using, for example, a continuous rolling mill 12 shown in FIG. Referring to FIG. 3, the illustrated continuous rolling mill 12 includes a pair of upstream rolling rolls 14 and 16, a pair of intermediate rolling rolls 18 and 20, and a pair of downstream rolling rolls 22 and 24. They are arranged in order. In this embodiment, the outer diameters of the upstream rolling rolls 14 and 16 are, for example, 6 mm in nominal diameter, and the intermediate rolling rolls 18 and
The outer diameter of 20 is, for example, a nominal diameter of 6 dimensions, and the outer diameter of the downstream rolling rolls 22, 24 is, for example, a nominal diameter of 4 dimensions. The coarse noodle belt wound on the winding roll 10 is unwound from the roll 10 and thinly stretched while being extruded through the upstream rolling rolls 14 and 16, the intermediate rolling rolls 18 and 20, and the downstream rolling rolls 22 and 24. To the cutting machine 26. Then, noodle string cutting is performed using the cutting machine 26 (noodle string cutting step S7). The cutting machine 26 is a continuous rolling mill 1
2, a cutting blade 28 for cutting the noodle band, and a belt conveyor 30 for conveying the cut noodle strings. By extruding the rolled noodle belt through the cutting blade 28, the noodle belt is cut so as to have a thickness of, for example, about 1.4 mm, and the raw noodle strings are cut out in this manner.
An elongated noodle string is formed.

Next, the noodle strings thus generated are boiled using a boiling pot (boiling step S8). This is performed by bringing the water in the boiling pot into a boiling state and immersing the boiling water in the boiling water, for example, for about 45 to 80 seconds. After that, the surface of the noodles is slicked (starch etc.)
Wash with a shower to remove water (shower process S
9) Further, the noodle strings are washed with water by immersing them in water in a washing tank (washing step S10). This washing is, for example, 10 times.
Perform for about 40 seconds. Then, the washed noodle strings are cooled with, for example, ice water (0 ° C.) (cooling step S11). By cooling the noodle strings in this way, the noodle strings themselves are tightened,
The so-called noodles themselves can be brought out.

Thereafter, a coating agent is attached to the surface of the cooled noodle strings (coating agent attaching step S12). Gellan gum, which is a microorganism-produced mucilage, is used as the coating agent. The gellan gum is attached, for example, as shown in FIG.
That is, the cooled noodle strings are housed in a container 32 such as a ball, and a solution of gellan gum as a coating agent is filled in a spray device 34 (for example, a mist sprayer). And adhere to the surface of the noodle strings so as to be substantially uniform.
At this time, by spraying from the jet nozzle 36 while mixing the noodle strings, a gellan gum film can be formed more uniformly. The concentration of the gellan gum solution to be sprayed is preferably 0.02 to 0.75%, and the application amount of juran gum is 0.066 to 0.
166 g (0.066-0.166 g-gellan gum /
g-noodle strings). By forming a gellan gum film on the surface of the noodle strings in this way, as will be understood from the description below, the absorption of water when boiling the noodles is suppressed, thereby keeping the noodles themselves firm and texture, A decrease in taste can be suppressed. The gellan gum solution may be attached in the water washing step S10. In this case, the gellan gum solution may be mixed with the water in the water washing tank, and the gellan gum can be attached to the surface of the noodle strings by washing with water. The attachment of the gellan gum may be performed in the cooling step S11,
It can be performed in any one or a plurality of steps after the water washing step S10 to the cooling step S11.

Thereafter, the noodles are weighed and divided into single servings (measuring step S13). For example, about 20 servings
Divide by 0g and put in a plastic tray. Then, the noodles are frozen in a state of being placed in the tray (freezing step S14). For example, it is put in a freezer for rapid freezing set at -40 ° C., for example, for about 50 to 90 minutes, and is rapidly frozen.
Then, it is stored in a storage freezer set at -20 ° C. At this time, the frozen noodles are vacuum-packaged one by one or, for example, three servings are packaged in one and vacuum-packaged and stored frozen (storage step). In this way, frozen Chinese noodles can be made.

The frozen Chinese noodles thus prepared can be thawed, for example, by boiling for about 30 seconds, and can be used as noodles for ramen, for example. This Chinese noodle 101 has a structure as shown in FIG. 5, as understood from the above-described manufacturing method. That is, the coating layer 1 of gellan gum is
04 is provided substantially uniformly, and the noodle strings 102 are covered by the coating layer 104. Therefore, the infiltration of moisture into the noodle strings 102 is suppressed by the gellan gum coating layer 104 present on the surface of the noodles 101. As a result, even if the noodles are left for a certain amount of time after cooking or take more time The water absorption of the wire is small, and the noodles themselves can be kept firm and a decrease in texture and taste can be suppressed.

EXAMPLES AND COMPARATIVE EXAMPLES As Examples 1 to 3, frozen Chinese noodles were prepared by the above-described production method. Using wheat flour (sold by Nisshin Flour Milling Co., Ltd. under the trade name "Midori Ryu") as a raw material, stainless steel balls (diameter 40 cm, depth about 14 c)
m) and weighed 3000 g. The mixing of the raw materials was performed in two stages using a vacuum mixer manufactured by Meister Co., Ltd. The vacuum mixer used was capable of mixing 4 kg of raw material powder per batch, and the mixing tank was made of stainless steel having a length of 25 cm, a width of 25 cm, and a depth of 35 cm. In the first stage, the weighed flour was put into the mixing tank, the lid of the vacuum mixer was closed, and the mixture was mixed at 90 rpm (rotation / min) under atmospheric pressure for 5 minutes. And in the second stage, the temperature is 15 ° C.
About 1020 g of water (3% by weight to the amount of flour)
4 g) of 39 g of water (manufactured and sold by Oriental Yeast Kogyo Co., Ltd. under the trade name "Aka Kansui") in an amount of 39 g (1.3% by weight based on the amount of flour).
%) Was dissolved, and the mixture was gradually injected from the upper part of the mixing tank which was being vacuum-mixed at 60 rpm to perform mixing. The second stage mixing was also performed for 5 minutes. afterwards,
The mixed raw material powder is taken out from the vacuum mixer and put on a stainless steel pad (29 cm long, 35 cm wide, 6 c deep)
m), and the whole was covered with a light-shielding bag and aged for 10 minutes.

Next, using a small noodle making machine manufactured by Tom Co., Ltd., noodle banding, rolling and noodle string cutting were performed. The serial number of the coarse noodle band machine and the continuous rolling mill was 9905.
The rolling roll of the coarse noodle band machine has a nominal diameter of 8 dimensions (diameter 24c).
mx 15cm in length) and a thickness of 6
A coarse noodle band of about mm was formed, and the two pieces of dough were put together and extruded through a rolling roll again to form a coarse noodle band. The noodle band coming out of the coarse noodle band machine was taken up by a take-up roll. Then, while being wound on a take-up roll, the whole was covered with a light-shielding bag and aged for 30 minutes. Then, rolling of the noodle band and cutting of noodle strings were performed using a continuous rolling mill equipped with a cutting machine. The pair of upstream rolling rolls in the continuous rolling mill has a nominal diameter of 6 dimensions (diameter 18 cm × length 15 cm), and the pair of intermediate rolling rolls has a nominal diameter of 6 dimensions (diameter 18c).
mx 15 cm in length), a pair of downstream rolls had a nominal diameter of 4 dimensions (diameter 12 cm x length 15 cm), and these rolls were made of stainless steel. Also, a cutting blade of # 22 is used as a cutting blade of a cutting machine, and one cut of about 12
The cutting speed was adjusted so that the weight was about 0 g. The noodle belt was rolled to a thickness of 1.4 mm by this continuous rolling machine, cut by a cutting machine to a weight of about 120 g per cut, and raw noodle strings were cut out continuously.

Thereafter, using a stainless steel boiled basket with handles on both ends (23 cm long, 39 cm wide, made of mesh having a depth of 29 cm), about 1000 g of noodle strings are put into a boiled basket and boiled (boiling boiling water) at a time. Dipped in). The boiling time was 50 seconds, and the boiler used was that sold by Meister Co., Ltd. under the trade name “Super Boiler Type III” (water volume: about 45 liters, 30,000 kcal / h). After the boiling treatment, a shower treatment was performed to remove the sliminess of the surface of the noodle strings, a water washing treatment was performed for 30 seconds, and an ice water cooling treatment was further performed for 60 seconds.

Thereafter, gellan gum as a coating agent was adhered to the surface of the noodle strings. At the time of the coating treatment, a gel solution was prepared at a standard concentration (0.200%) of duran gum, the noodle strings to be treated were put into a stainless steel ball (the one used for mixing the raw materials), and the formed gel solution was sprayed. It was sprayed from the ejection nozzle of the device (mist sprayer) and was uniformly attached to the surface of the noodle strings in the ball. As Example 1, 60
0.0660 g of gellan gum (0.0660 g-gellan gum / g-noodle strings) was uniformly adhered to 0 g of noodle strings per g of noodle strings. As Example 2, 600 g of noodle strings
0.0830 g of gellan gum (1 g of noodle strings)
830 g-gellan gum / g-noodle strings) were uniformly applied. Further, as Example 3, noodle strings 1
0.0996 g of gellan gum per gram (0.0996 g)
g-gellan gum / g-noodle strings) were uniformly adhered.

After coating, the plastic tray (120 mm long, 190 mm wide, 4 mm deep)
5 mm), and put into a quick freezer (manufactured and sold by Sanyo Co., Ltd. as model number “BF-EVB120”) set at −40 ° C. for about 1 hour, and the noodles prepared as described above are rapidly cooled. Frozen. Thereafter, the frozen noodles are taken out of the quick freezer, vacuum-packed one by one, and placed in a storage freezer set at −18 ° C. (manufactured and sold by Sanyo as model number “MDF-135”). Housed and stored for one week.

As Comparative Examples 1 to 3, noodles were prepared in the same manner as in Examples 1 to 3, except that carrageenan (seaweed extract), which is often used as a stabilizer, was used instead of gellan gum as a coating agent. . At the time of applying the coating, a gel solution was prepared with carrageenan at a standard concentration (0.500%), and the prepared gel solution was sprayed from a jet nozzle of a spray device to uniformly adhere to the surface of the noodle strings. As Comparative Example 1, 0.0660 g per 600 g of noodle strings
Comparative Example 2 (or 3)
As a result, 0.083 per 1 g of noodle strings
0 g (or 0.0996 g) of carrageenan was uniformly deposited.

As Comparative Examples 4 to 6, noodles were prepared in the same manner as in Examples 1 to 3, except that pullulan (a microbial substance produced by microorganisms) was used instead of gellan gum as a coating agent. During the coating treatment, pullulan was added to a standard concentration (0.500
%), And the prepared gel solution was sprayed from the ejection nozzle of the spray device to uniformly adhere to the surface of the noodle strings. As Comparative Example 4, 0.0660 g of pullulan was uniformly attached to 1 g of noodle strings on 600 g of noodle strings. As Comparative Example 2 (or 3), 0.0830 g of pullulan was added to 600 g of noodle strings (or 3 g of noodle strings). 0.0996 g) of pullulan was uniformly deposited.

Further, as Comparative Example 7, noodles were formed in the same manner as in Examples 1 to 3 without using any coating agent. Moisture Absorption Test For Examples 1 to 3 and Comparative Examples 1 to 7, the following moisture absorption test was performed. In this test, the mixture was boiled for 30 seconds using the boiler used for the boil treatment, followed by heating and thawing. Then, the noodles immediately after thawing are put in 400 cc of boiling water (about 90
(° C)) and left for 20 minutes. Then, the water absorption of the noodles immediately after thawing and the water absorption of the noodles after 20 minutes in hot water were measured, and the increased water absorption was taken as the water absorption (%) when put in hot water. . The water content of the noodles was calculated by placing the noodles to be measured in a dryer set at 135 ° C. and drying for 3 hours, and calculating the difference between the initial weight and the final weight.

The results of the above-mentioned moisture absorption test are as shown in Table 1. As shown in Table 1, in Comparative Example 7 in which no coating was applied, the water absorption was 15%, which was the highest, and Comparative Examples 1 to 3 in which carrageenan was applied and Comparative Examples 4 to 6 in which bullran were applied did not have the coating. Although more effective than the case without, the water absorption was 11.5 to 13.8%, which exceeded 10%. In contrast, Examples 1 to 1 where gellan gum was applied
No. 3 has a water absorption of 8.2 to 9.3%, which is less than 10%, and it can be confirmed that there is an effect of sufficiently suppressing the water absorption.

[0026]

[Table 1] Sensory Evaluation Test Next, the following sensory evaluation tests were performed on Examples 1 to 3 and Comparative Examples 1 to 7. In this test, the mixture was boiled for 30 seconds using the boiler used for the boil treatment, heated and thawed, then placed in a bowl containing 400 cc of hot water (about 90 ° C.), left for 20 minutes, and then tasted after standing for 20 minutes. . This sampling was performed by five panelists, and the taste and texture were evaluated.

The results of the sensory test are as shown in Table 1. In Examples 1 to 3, the state of the noodles was almost good.
There was a waist, there was no wateriness, and the texture was good, but in each of Comparative Examples 1 to 7, the noodles became fluffy,
It was watery and could not be eaten. As described above, in Examples 1 to 3, the absorption of water into the noodle strings was suppressed by the gellan gum film, and as a result, the extension of the noodles was small, the noodles were not watery, and the texture was good.

Spray test of coating agent Gellan gum as a coating agent was subjected to a spray test. Using a spray device as a spray device, gellan gum solution of various concentrations, 0.01%, 0.02%,
0.10%, 0.20%, 0.50%, 0.75% and 1.00% solutions were prepared, and each solution was put into a container of a sprayer and sprayed, and the spray state was examined.

The results of the spray test are shown in Table 2. The spraying was possible up to a concentration of the gellan gum solution of 0.75%. Becomes harder and harder to come out of the jet nozzle, it becomes difficult to spray the gellan gum solution to adhere uniformly, and when the solution concentration exceeds 1.0%,
The gel solution of the gellan gum solution became too hard and could not be sprayed from the jet nozzle.

[0030]

[Table 2] As Examples 4 to 33, noodles were prepared in the same manner as in Examples 1 to 3, except that gellan gum was used as a coating agent and the conditions for the adhesion were changed. When applying the coating, gellan gum 0.02% (0.10%, 0.20%, 0.35%,
(0.50%, 0.75%) was prepared, and the prepared gel solution was sprayed from the ejection nozzle of the spray device to uniformly adhere to the surface of the noodle strings. Examples 4 to 8 (Examples 9 to 1)
3, Examples 14 to 18, Examples 19 to 23, and Example 24
~ 28, Examples 29 to 33), 0.02% (0.10%, 0.20%, 0.35%)
%, 0.50%, 0.75%) of gellan gum solution to give 0.0660 g, 0.0830 / g of noodle strings.
g, 0.0996 g, 0.1250 g, 0.1660 g
Was attached.

Also, as Comparative Examples 8 to 12, noodles were prepared in the same manner as in Examples 1 to 3, except that the gellan gum concentration was different. That is, a gel solution of gellan gum 0.01% was prepared, and the prepared gel solution was sprayed from a jet nozzle of a spray device, and 0.0660 g, 0.0830 per gram of noodle strings.
g, 0.0996 g, 0.1250 g, 0.1660 g
Was attached.

Examples 14 to 33 and Comparative Examples 8 to 1
The water absorption test and the sensory evaluation test described above were performed on No. 2, and the results shown in Table 3 below were obtained. As shown in Table 3, when the gellan gum solution concentration is in the range of 0.10 to 0.75%, the water absorption of the noodle strings hardly exceeds 10%, and the state of noodles is improved by suppressing the water absorption. And a good texture without wateriness was obtained. In addition, when the gellan gum solution concentration was in the range of 0.10 to 0.20, the amount of absorbed water was somewhat increased, but some effects were obtained. On the other hand, the gellan gum solution concentration is 0.01%
When the thickness became thinner, the absorption of water into the noodle strings could not be suppressed, and the noodles became brittle and the texture became worse.

Regarding the amount of gellan gum attached, noodle strings 1
In the range of 0.0660 to 0.1660 g per g, it was confirmed that there was an effect of suppressing the absorption of water and suppressing the invasion of water. The gellan gum solution concentration was 0.75%.
And the adhering amount of gellan gum per 1 g of noodle strings is 0.
Even if the weight is 0996 g or more, the noodle surface becomes sticky and the handling becomes unfavorable, but the moisture absorption was suppressed and a good texture was obtained.

[0034]

[Table 3]

[0035]

According to the noodles according to the first aspect of the present invention, since the gellan gum coating is provided on the surface of the noodle strings, the penetration of moisture into the noodle strings can be effectively suppressed, and as a result, the noodle strings can be effectively prevented. Smoothness can be suppressed and the unique waist of noodles can be maintained.

According to the noodle of claim 2 of the present invention, since the use solution concentration of gellan gum is 0.02 to 0.75%, a gellan gum film is formed on the surface of the noodle strings as required. It is possible to effectively prevent moisture from entering the inside of the noodle strings. Further, according to the noodle of claim 3 of the present invention, the amount of gellan gum attached per 1 g of noodle strings is 0.066 to
Since it is 0.166 g, a coating of gellan gum can be formed on the surface of the noodle strings as required to prevent moisture from entering the inside of the noodle strings.

Further, according to the method for producing noodles according to the fourth aspect of the present invention, in at least one of the washing step and the cooling step, duran gum is adhered to the surface of the noodle strings. To obtain a desired coating effect.

[Brief description of the drawings]

FIG. 1 is a flowchart showing a production process of an example of a noodle production method according to the present invention.

FIG. 2 is an explanatory view schematically showing a coarse noodle band machine used in a coarse noodle band forming step.

FIG. 3 is an explanatory view schematically showing a continuous rolling mill and a cutting machine used in a rolling step and a noodle string cutting step.

FIG. 4 is an explanatory view schematically showing a spray device used in a coating agent attaching step and a configuration related thereto.

FIG. 5 is a partially enlarged cross-sectional view in which a part of the noodle made by the manufacturing method shown in FIG. 1 is enlarged.

[Explanation of symbols]

 2 Coarse noodle band machine 12 Continuous rolling mill 26 Cutting machine 34 Spray device 36 Spray nozzle 101 Noodle 102 Noodle string 104 Coating layer

Claims (4)

[Claims] 1. A noodle in which a coating agent for suppressing invasion of moisture is adhered to the surface of a noodle string, wherein the coating agent is gellan gum. 2. The use solution concentration of the gellan gum is 0.
The noodle according to claim 1, wherein the noodle content is from 02 to 0.75%. 3. The adhering amount of juran gum to the noodle strings is 0.0
3. Noodle according to claim 2, characterized in that it is 66-0.166 g-gellan gum / g-noodle string. 4. A washing step of washing the noodle strings with water, a cooling step of cooling the noodle strings after the washing step, and at least one of the cooling steps, wherein gellan gum is attached to a surface of the noodle strings. And a method for producing noodles.