JP2007049952A - Noodle string dough and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide β glucan-containing noodle string dough enabling obtaining a noodle product having palate feeling excellent especially in both stiffness and feeling in the throat. <P>SOLUTION: The β glucan-containing noodle string dough contains in a cross section 10-200 voids/mm<SP>2</SP>each having a periphery of ≥20μm and ≤500μm. The total void area is 0.5-3.5% of a cross-sectional area. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a noodle string dough containing β-glucan and a method for producing the same.

Maintaining a healthy body is what everyone wants. In recent years, various health functionalities such as health-related foods and cosmetics that promote health maintenance / promotion, disease prevention / improvement, beauty, slimming / obesity prevention, etc. Many so-called health functional materials have been developed. In particular, food plays an extremely important role, and foods to which health functional materials such as physiologically active substances and specific nutrients are added are attracting attention.
In such a situation, noodle foods, in particular, noodle foods using wheat flour as a raw material for flour, including udon, are cereal-derived foods that are well digestible because of their high water content, seaweed (see, for example, Patent Document 1), Noodle foods to which health functional ingredients such as β-glucan (see, for example, Patent Document 2) are added have been proposed.
In particular, β-glucan is a material that is attracting attention as a functional material for improving lifestyle-related diseases or enhancing immunity, and the noodles added with the material are glossy and firm and have an excellent appearance and texture. There is a feature in the point. However, since the noodles (udon) described in Patent Document 2 is merely the addition of β-glucan to the machine-made noodle dough, the effect of improving the texture when boiled back is weak, so There wasn't. Furthermore, when it is made into the form of dry noodles or semi-raw noodles, there is a problem that the effect is remarkably lowered.

Furthermore, due to the consumer's real intentions and homemade intentions in recent years, noodle foods are more suited to hand-made noodles than conventional mechanical noodles, and many so-called polyhydrated noodle foods with high dough moisture are produced. It has become like this. However, even in polyhydronoodle dough, simply adding β-glucan has a weak texture-improving effect when boiled back, and the texture, especially stiffness, is weak. There has been a problem of significant reduction.
JP 2005-095078 A JP 2002-306094 A

  Accordingly, an object of the present invention is to provide a β-glucan-containing noodle string dough that can provide a noodle food that has a good texture, in particular, good texture and throat.

As a result of various studies to achieve the above object, the present inventors have found that the texture can be improved by adjusting the number and size of bubbles in a certain range in the β-glucan-containing noodle string dough.
The present invention has been made on the basis of the above knowledge. In the cross section, the outer periphery contains 10 to 200 / mm ² of voids having an outer periphery of 20 μm or more and 500 μm or less, and the total of the void areas is 0 of the cross-sectional area. .Beta.-glucan-containing noodle string dough, characterized in that it is from 5 to 3.5%.

  The present invention also provides a noodle food characterized by using the above-mentioned β-glucan-containing noodle string dough.

  Furthermore, the present invention uses flour and water as main raw materials, and when preparing a noodle dough to which β-glucan is added, the amount of water added to the flour is 45 to 75 parts by mass with respect to 100 parts by mass of the flour. The present invention provides a method for producing the above-mentioned β-glucan-containing noodle string dough.

  According to the present invention, it is possible to obtain a β-glucan-containing noodle food product that has a good texture, in particular, both firmness and throating.

Hereinafter, the β-glucan-containing noodle strings of the present invention will be described in detail.
In the present invention, the noodle string dough is mainly formed from flour and water, and the noodle dough obtained by kneading this is stretched to form a noodle strip dough, which is further stretched or molded by a method of cutting out. Refers to an elongated fabric. The cross-sectional shape of the cross section is not particularly limited, and may be a circular shape, an elliptical shape, a flat shape, a rectangular shape, a triangular shape, a polygonal shape, or the like. Moreover, the cross-sectional area of the cross section of the noodle strings is preferably 0.1 to 50 mm ² , more preferably 0.5 to ²⁰ mm ^2, and still more preferably 1 to 5 mm ² . Further, the length of the noodle string dough is not particularly limited, and may be cut to the desired length.
As for the diameter, thickness, width, cross-sectional area, length, etc. of the cross-section of the noodle string dough, the short diameter is preferably 0 in the case of the noodle string dough having a circular, oval or flat cross-section. 3 to 5 mm, more preferably 0.5 to 3 mm. Moreover, in the case of a noodle string dough having a square, triangular, or polygonal cross section, the maximum thickness is preferably 0.3 to 5 mm, more preferably 0.5 to 3 mm.
The obtained noodle strings may be further combined and formed into a fiber shape, a string shape, or the like.

  The noodle string dough of the present invention contains β-glucan. Β-glucan referred to in the present invention is a kind of polysaccharide, and it is a 1-2β-D-glucopyranose bond, 1-3-β-D-glucopyranose bond, and 1-4-4-β-D-glucopyranose bond. , 1-6-β-D-glucopyranose bond, at least two kinds of bonds selected from the group of cereal-derived β-glucan, microorganism-derived β-glucan, basidiomycetous-derived β-glucan Or 2 or more types are mentioned as a preferable example.

  As for these β-glucan derived from grains, β-glucan derived from microorganisms, β-glucan derived from basidiomycetes, those described in known literatures can be used, but 1-2β-D-glucopyranose binding, A β-glucan having at least two kinds of 1-3-β-D-glucopyranose bonds, 1-4-β-D-glucopyranose bonds, and 1-6-β-D-glucopyranose bonds is preferable, and 1-3- β-glucan composed of β-D-glucopyranose bond and 1-4-β-D-glucopyranose bond, β composed of 1-3-β-D-glucopyranose bond and 1-6-β-D-glucopyranose bond Contains β-glucan consisting of glucan, 1-3-β-D-glucopyranose bond, 1-4-β-D-glucopyranose bond and 1-6-β-D-glucopyranose bond It is particularly preferred.

  In addition, when the extract from microorganisms or basidiomycetes is used without purification, or the extract obtained by pulverizing and solidifying only is used as it is, the purity of β-glucan in the component is 0.5 to 100%, preferably 1 to 100%, more preferably 20 to 100%, and the higher the purity, the better.

  The amount of β-glucan blended in the β-glucan-containing noodle string dough of the present invention is not particularly limited, but is preferably 0.1 to 20 parts by mass, more preferably 0. 3 to 10 parts by mass. If the amount of β-glucan is less than 0.1 parts by mass, the functionality of β-glucan may not be exhibited. On the other hand, if it exceeds 20 parts by mass, the gluten forming power will be weakened during the production of noodle dough, which is good. There is a possibility that noodle foods with firmness cannot be obtained.

The noodle string dough of the present invention contains 10 to 200 / mm ² , preferably 20 to 100 / mm ² , more preferably 30 to 50 / mm ² voids having an outer periphery of 20 μm to 500 μm in the cross section. To do. Here, the outer periphery 500μm or less voids than 20μm is less than 10 / mm ^2, becomes hard and texture of noodles food obtained, when more than 200 / mm ^2, the noodle food obtained crisp The feeling becomes stronger, and the texture is not good both over the koshi and the throat.

In the noodle string dough of the present invention, the total void area is 0.5 to 3.5%, preferably 0.8 to 3.0%, more preferably 1.0 to 2.5% of the cross-sectional area. %. When the total void area is less than 0.5% of the cross-sectional area, the texture of the resulting noodle food becomes hard, and when it exceeds 3.5%, the crispness of the resulting noodle food becomes strong. , Koshi and over the throat do not both have a good texture.
In addition, a cross section refers to the cross section at the time of cut | disconnecting at right angles with respect to the length direction of noodle string dough.

Moreover, the noodle string dough of the present invention may contain voids having an outer periphery of less than 20 μm or voids having an outer periphery of more than 500 μm. Therefore, when heated, the starch is not sufficiently gelatinized, and there is a possibility that the texture may not be firm. Therefore, it is preferable that the voids having an outer circumference of less than 20 μm are less than 200 pieces / mm ^2. When there is a lot of voids exceeding 500 μm, there is a possibility that the noodle string material is easily broken, so that it is preferably less than 5 pieces / mm ² .

  In addition to the β-glucan, the noodle string dough of the present invention may further contain a substance that gives some physiological activity to the body when ingested. For example, cholesterol elevation inhibitor, blood pressure elevation suppressor, blood cholesterol regulation function agent, blood glucose level elevation inhibitor, gut microbiota ameliorator, intestinal regulator, immune enhancer, anticancer agent, antiallergy Examples include agents, digestion and absorption control agents, anti-aging agents, antioxidants, blood circulation promoters, amino acids, peptides, lipids, polysaccharides, oligosaccharides, proteins, carbohydrates, dietary fibers, enzyme components, and the like.

  Specific examples of substances that impart these physiological activities include polyunsaturated fatty acids (EPA, DHA) that optimize blood lipid levels, plant sterols that regulate serum cholesterol, and their esterified products, diacylglycerol, γ Unsaturated fatty acids such as linolenic acid, α-linolenic acid, linoleic acid, conjugated linoleic acid, beet fiber, corn fiber, psyllium seed coat, tea polyphenol, lecithin, bonito peptide, sardine peptide, casein decapeptide, effective in reducing blood pressure, soybean isolation Foods and pharmaceuticals containing lactic acid bacteria, gluconic acid, oligosaccharides, various dietary fibers and the like that improve the intestinal environment and have an intestinal regulating action, such as proteins. As other ingredients known to have health functions, chlorella, spirulina, propolis, chitin, chitosan, deoxyribonucleic acid, ribonucleic acid, ganoderma, agaricus, ginkgo biloba extract, citrus fruit , Turmeric, garcinia, apple fiber, gymnema, collagen, blueberry, aloe, saw palmetto, capsanthin, lutein, β-cryptoxanthin, renin, taurine, casein, collagen, glucosamine, casein phosphopeptide (CPP), milk basic protein (MBP) , Lactoferrin, glutathione, theanine, gabba, aspartame, xylitol, recardent, alginic acid, sodium alginate, fucoidan, chondroitin, hyaluronic acid, cellulose, pectin, indigestible Xistrin, glucomannan, inulin, fructan, cyclofructan, difructose, levan, mucin, flavonoid, polyphenol, catechin, tannin, anthocyanin, rutin, quercetin, soy isoflavone, soy saponin, soy globulin, chlorogenic acid, citric acid, lactic acid, Malic acid, capsaicin, sesame lignan, allicin, caffeine, chlorophyll, nattokinase, β-lactoglobulin, plant fermentation enzyme, mevalonic acid, chlorophyll, royal jelly, ginseng, prunes, rosemary, chamomile, thyme, sage, peppermint, lemon balm , Marrow, Oregano, Catnip Tea, Yarrow, Hypiscus, and other herbs, vitamins, calcium-containing compounds such as calcium-containing compounds, and iron-containing compounds Agents, mineral reinforcing agent containing essential minerals, more animals and plants extract, seaweed extract, bioactive ingredient natural ingredients such as crude drugs components and the like.

  As vitamins that can be blended, those listed as fortifiers in food additives can be used, such as vitamin A or beta carotene, vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, pantothenic acid , Niacin, biotin, vitamin C, vitamin D, vitamin E, vitamin K, derivatives thereof, oil-coated vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, pantothenic acid, niacin, biotin, vitamin C, coenzyme Q10 (Vitamin Q). Specific examples of vitamin derivatives include thiamine hydrochloride, thiamine sulfate, dibenzoylthiamine, dibenzoylthiamine hydrochloride, thiamine nitrate, thiamine lauryl sulfate, bisbenchamine as vitamin B1, and riboflavin butyrate as vitamin B2. And riboflavin 5′-phosphate sodium, pyridoxine hydrochloride as vitamin B6, L-ascorbic acid stearate, sodium L-ascorbate and the like as vitamin C.

  As calcium-containing compounds that can be blended, those listed as calcium fortifiers in food additives can be used, such as calcium chloride, calcium citrate, calcium gluconate, calcium glycerophosphate, calcium acid pyrophosphate, calcium hydroxide, carbonate Calcium, calcium lactate, calcium sulfate, primary calcium phosphate, dibasic calcium phosphate, tertiary calcium phosphate, calcium pantothenate, calcium pyrohydrogen phosphate, coral calcium, dolomite, eggshell calcium, beef bone powder calcium, scallop shell calcium, milk calcium, etc. Can be mentioned.

  As iron-containing compounds that can be blended, those listed as iron fortifiers in food additives can be used, such as ferric chloride, iron citrate, ammonium iron citrate, sodium iron citrate succinate, iron lactate Ferrous pyrophosphate, ferric pyrophosphate, ferrous sulfate, ferrous gluconate, heme iron, liver powder, iron coated with fats and oils, and the like.

  Examples of essential minerals that can be blended include zinc, potassium, magnesium, manganese, phosphorus, sodium, selenium, iodine, and molybdenum. Examples of sources for supplying such essential minerals include wheat extract, wheat germ, young wheat leaf, chlorella, oyster meat extract, seawater concentrate, nuts, fish meal, liver powder, brown rice powder, and brewer's yeast.

  Specific examples of physiologically active ingredients of naturally derived ingredients such as animal and plant extract ingredients, seaweed extract ingredients, herbal medicine ingredients that can be blended are: Ashitaba extract, Avocado extract, Achacha extract, Altea extract, Arnica extract, Aloe extract, Apricot extract, Apricot kernel extract, Ginkgo biloba extract, Fennel extract, Turmeric extract, Oolong tea extract, Ages extract, Echinacea leaf extract, Ogon extract, Prunus extract, Auren extract, Barley extract, Hypericum extract, Odrianthus extract, Dutch mustard extract, Orange extract, Seawater dried , Seaweed extract, hydrolyzed elastin, hydrolyzed wheat powder, hydrolyzed silk, chamomile extract, carrot extract, kawara mugi extract, licorice extract, oil-soluble licorice extract, calcade extract, oyster extract, kiyu Extract, Kina extract, Cucumber extract, Guanosine, Gardenia extract, Kumazasa extract, Clara extract, Walnut extract, Grapefruit extract, Clematis extract, Chlorella extract, Mulberry extract, Gentian extract, Black tea extract, Yeast extract, Burdock extract, Fermented rice bran extract, Rice germ Oil, Comfrey extract, Collagen, Cowberry extract, Saishin extract, Psycho extract, Saitai extract, Salvia extract, Salmon extract, Sasa extract, Hawthorn extract, Salamander extract, Shiitake extract, Giant extract, Shikon extract, Perilla extract, Linden extract, Shimotake Extract, Peonies Extract, Ginger Root Extract, Birch Extract, Horsetail Extract, Kizuta Extract, Hawthorn Extract, Elderflower Extract, Achillea millefolium extract, mint extract, sage extract, mallow extract, nematode extract, senbu extract, soybean extract, taisu extract, thyme extract, tea extract, clove extract, chigaya extract, chimpi extract, toki extract, tokisenka extract, tonin extract, spruce Extract, Dokudami Extract, Tomato Extract, Natto Extract, Carrot Extract, Garlic Extract, Novara Extract, Hibiscus Extract, Bacmond Extract, Parsley Extract, Honey, Hamamelis Extract, Parietalia Extract, Hikikoshi Extract, Bisabolol, Biwa Extract, Fukitane Popo Extract, Fukinoto Extract, Bukuryo Extract, Butcher Bloom Extract, Grape Extract, Placenta Extract, Propolis, Loofah Extract, Safflower Extract, Peppermint Extract, Body Extract, Button Extract, Hop Extract, Pine Extract, Maronier Extract, Citrus Extract, Mukuroji Extract, Melissa Extract, Peach Extract, Cornflower Extract, Eucalyptus Extract, Yukinoshita Extract, Yuzu Extract, Yakuinin Extract, Mugwort Extract, Lavender Extract, An apple extract, a lettuce extract, a lemon extract, a forsythia extract, a rose extract, a rosemary extract, a Roman chamomile extract, a royal jelly extract, etc. can be mentioned.

  The content in the noodle string dough of the present invention of an ingredient that gives some physiological activity when the above ingredients are ingested depends on the effect expression concentration of the active ingredient, but the addition amount to the noodle dough is 0.05 to 90 mass. % Is preferable, and more preferably 0.1 to 50% by mass.

  In addition to the above components, the noodle string dough of the present invention includes salt, sweetener, colorant, seasoning, bitter, enhancer, surfactant, solubilizer, Thickeners, pastes, excipients, preservatives, fragrances, antibacterial agents, bactericides, salts, solvents, chelating agents, neutralizers, acidulants, pH adjusters, preservatives, buffers, fats and oils, fat processing Ingredients such as products, eggs, milk, dairy products, processed milk products, and milk proteins can be used.

  Further, the form of the noodle string dough of the present invention may be any form of raw noodles, semi-noodles, dry noodles, fried noodles, and instant noodles, but the above voids are stably generated and fixed. It is preferable that the moisture content is 7 to 20% by mass in terms of being able to produce, and that it is semi-raw noodles or dry noodles having a moisture content of 7 to 20% by mass in terms of being able to obtain a good noodle food over the throat Is preferred.

Next, a method for producing the noodle string dough of the present invention will be described.
The noodle string dough of the present invention is mainly made of flour and water, and the noodle dough added with β-glucan is stretched or rolled into a noodle strip dough. When the noodle dough is kneaded when it is further stretched, cut into a strip shape, molded or extruded to obtain a noodle strand dough in a flat, square, triangular, polygonal shape, etc. Can be obtained by setting the amount of water to 45 to 75 parts by mass, more preferably 50 to 65 parts by mass, and still more preferably 53 to 63 parts by mass with respect to 100 parts by mass of flour.

When the amount of water added is less than 45 parts by mass, starch such as wheat cannot be sufficiently swollen, resulting in a powdery noodle food, and it may not be possible to obtain a noodle food that is good in both stiffness and throat. On the other hand, when the amount of water exceeds 75 parts by mass, noodle foods having a high gelatinization rate of flour and a smooth texture can be produced, but there is a risk that the stiffness will be weak. In addition, since the noodle dough becomes soft, it tends to be sticky and workability tends to deteriorate.

In addition, in order to obtain noodle foods having better stiffness and knots, it is preferably 10 to 60 ° C., more preferably 20 to 40 ° C., preferably 10 during the process for obtaining the noodle string dough. It is preferable to perform the aging step for -40 hours, more preferably 15-30 hours, once or twice or more.
In the case of dry noodles or semi-noodles, in order to obtain a noodle food with a better texture over the throat, in addition to the aging process, the noodle string dough surface and internal In order to finish the water content of the water as uniform as possible, the drying step is preferably 10 to 50 ° C., more preferably 20 to 40 ° C., preferably 10 to 50 hours, more preferably 15 to 40 hours, once or twice. It is preferable to perform the above.

  In addition, as the above flours, flours that can be used in ordinary noodle foods such as wheat flour, buckwheat flour, rice flour, bean flour, various starches and modified starches can be used. It is preferable to use flour having a content of 8 to 11% by mass. As the wheat flour, for example, a flour having a crude protein content of less than 8% by mass (for example, thin wheat flour) and a flour having a crude protein content of more than 11% by mass (for example, semi-strong wheat flour or strong wheat flour) are blended and coarsened. Prepared wheat flour having a protein content of 8 to 11% by mass can be used, but in order to obtain a noodle food having a good texture, the crude protein content is preferably 8 to 10% by mass. Use only strong flour.

Next, the noodle food of the present invention will be described.
The noodle food of the present invention is obtained by gelatinizing the flour in the noodle string dough by a method such as boiling, steaming, frying, etc. In addition, it has a feature that the grooving is good. The type of the noodle food is not particularly limited, and examples thereof include common noodle foods such as udon, somen, cold wheat, Chinese noodles, buckwheat, pasta, and Okinawa soba. The obtained noodle food may be converted into instant noodles again through the drying process, or frozen and frozen noodles.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but these do not limit the present invention. “Parts” and “%” are based on mass unless otherwise specified.

[Production Example 1] (Preparation of barley β-glucan)
The glutinous bare barley was shaved with a grinding mill and refined to a yield of 82%. The soot generated at this time was designated as 糠 -1. The barley that had been milled to a yield of 82% was further shaved by a grinding mill, and was milled to a yield of 55%. The soot generated at this time was designated as pulverized product-1. 20 L of tap water was placed in a container (50 L), and the temperature was adjusted to 15 ° C. while stirring. 6 kg of ６-1 was added thereto, and the mixture was extracted by stirring for 2 hours. After solid-liquid separation with a continuous centrifuge, the supernatant was lyophilized to obtain 450 g of an extraction accelerator. 30 L of tap water was put in a container (70 L), and 150 g of the extraction accelerator was added while stirring, and after dissolution, 7.5 kg of the pulverized product-1 was added. After stirring and extracting at 50 ° C. for 2 hours, the supernatant was obtained after solid-liquid separation with a continuous centrifuge. The obtained supernatant was boiled, and after cooling, 15 L of a slightly viscous β-glucan solution was obtained. Two times the amount of ethanol was added to the obtained β-glucan solution, and the precipitate was collected and dried to obtain 460 g of water-soluble β-glucan having a purity of 70% extracted from barley (sample A). Sample A had a weight average molecular weight of 100,000.

[Example 1]
1 kg of commercially available wheat flour (manufactured in Japan: medium strength crude protein content 10%), 10 g of the above sample A β-glucan, 55 g of salt and 580 g of water are mixed to make a noodle dough, and this noodle dough is further stretched. During the process of making the noodle band dough with a thickness of 3 mm, an aging process at 20 ° C. for 1 hour was performed three times. Next, this noodle strip dough was further stretched, dried, and subjected to an aging process at 20 ° C. for 2 hours twice during the process of forming the noodle string dough. In addition, about the drying process, after performing the drying process of 20 degreeC for 36 hours, the drying process of 40 degreeC for 2 hours was performed. The obtained noodle string dough of the present invention is in the form of dry noodles having a moisture content of 12%, containing 0.7 parts by mass of β-glucan with respect to 100 parts by mass of flour, and having a cross-sectional area of 2.0 mm. ^2. It was a square with a width of 2 mm and a thickness of 1 mm.
When the cross section of the obtained noodle string dough of the present invention was observed with a microscope, the outer periphery contained 50 voids / mm ² having a diameter of 20 μm or more and 500 μm or less, and the total of the void areas was 0. It was 8%. The number of voids having an outer circumference of less than 20 μm was less than 200 / mm ² , and the number of voids having an outer circumference of more than 500 μm was 12 / mm ² .
When this noodle string dough was boiled for 4 minutes in hot water at 100 ° C. to make udon, both koshi and koji were extremely excellent.

[Example 2]
The aging process in the process of making the noodle strings in Example 1 was the same as Example 1 except that the aging process at 20 ° C. for 2 hours was changed to 2 times and the aging process at 20 ° C. for 20 hours to 1 time. Noodle string fabric was produced by blending and manufacturing method. When the cross section was observed with a microscope, the outer periphery contained 50 voids / mm ² having an outer diameter of 20 μm or more and 500 μm or less, and the total void area was 2% of the transverse area. The number of voids with an outer circumference of less than 20 μm was less than 200 / mm ² , and the number of voids with an outer circumference of more than 500 μm was 3 / mm ² .
When this noodle string dough was boiled for 4 minutes with hot water at 100 ° C. to make udon, compared with the udon of Example 1, the texture and the throat were better.

[Comparative Example 1]
A noodle string dough was produced in the same manner as in Example 1 except that the β-glucan of Sample A was not blended. When the cross section was observed with a microscope, the outer periphery contained 5 voids / mm ² having an outer diameter of 20 μm or more and 500 μm or less, and the total void area was 0.3% of the transverse area. The number of voids having an outer circumference of less than 20 μm was less than 200 / mm ² , and the number of voids having an outer circumference of more than 500 μm was 10 / mm ² .
When this noodle string dough was boiled for 4 minutes in hot water at 100 ° C. to make udon, it was clearly weaker than the udon of Example 1 and inferior to the throat.

[Comparative Example 2]
A noodle string dough was produced by the same formulation and production method as in Example 1 except that the amount of water added in Example 1 was changed to 380 g. When the cross section was observed with a microscope, the outer periphery did not contain voids of 20 μm or more and 500 μm or less. The number of voids having an outer circumference of less than 20 μm was less than 10 / mm ² , and there were no voids having an outer circumference of more than 500 μm.
When this noodle string dough was boiled for 4 minutes with hot water at 100 ° C. to make udon, it was weaker than the udon of Comparative Example 1 and inferior to the throat.

Claims (5)

In the cross section, the outer periphery contains 10 to 200 / mm ² of voids having a diameter of 20 μm or more and 500 μm or less, and the total of the void areas is 0.5 to 3.5% of the transverse area. β-glucan-containing noodle strings.   The β-glucan-containing noodle string dough according to claim 1, wherein the moisture content is 7 to 20% by mass.   A noodle food characterized by using the noodle string dough according to claim 1 or 2.   When preparing noodle dough with flour and water as main raw materials and adding β-glucan, the amount of water added to flour is 45 to 75 parts by weight with respect to 100 parts by weight of flour. A method for producing a β-glucan-containing noodle string dough according to claim 1 or 2. The method for producing a β-glucan-containing noodle string dough according to claim 4, wherein wheat flour having a crude protein content of 8 to 11% by mass is used as flour.