JP2014054226A - Stability or boiling time modifier for noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a stability or boiling time modifier for noodles in which boiling time reduction and stability are improved, and further taste and texture are not damaged only by being blended in precursor powder; a food product including the modifier; and a production method of the same.SOLUTION: There are a stability or boiling time modifier for noodles including sweet potato starch having a low temperature gelatinization characteristic in which gelatinization initiation temperature is at most 77°C as an active ingredient, and a production method of noodles using the same.

Description

  The present invention has extremely effective characteristics for improving the time and resilience of boiled noodles, and has a rebound for noodles that has good looseness, restorability, taste, and texture during eating, The present invention relates to a method for producing noodles with improved resilience or boil-up time.

In the past, potato starch, tapioca starch, and the like have been used for the purpose of improving the cooking time and restorability of noodles (Patent Document 1). However, when this type of starch is added to the noodles, the feeling of stickiness and stickiness becomes stronger, and the texture of the original noodles made only with wheat flour is greatly deviated.
Patent Document 2 discloses a method for producing noodles that has excellent hot water restoration properties by adding a pregelatinized starch to a raw material powder and has a good texture. However, in this method, even when 30 parts of pregelatinized starch is used for 70 parts of wheat flour, the boil-up time exceeds 12 minutes, which is insufficient in terms of shortening the boil-up time and improving the restorability. Further improvements are needed.
In Patent Document 3, in the production of instant noodles, potato starch, tapioca starch, sweet potato starch, corn starch, wheat starch, rice starch, pregelatinized starch, acetyl starch, etherification and esterification are used as main ingredients such as wheat flour and buckwheat flour. There is disclosed a method for producing instant noodles which is excellent in restorability and does not impair the texture by blending starch alone or in combination and drying steamed noodles in combination with primary drying and secondary expansion drying. However, this method adopts a special drying method, and it is not possible to achieve the desired resilience and shortening of the cooking time simply by blending starch, combining primary drying and special secondary expansion drying. Drying is a necessary requirement. Moreover, there exists a problem that noodle-making suitability and food texture will be impaired when starch compounding quantity is increased.
Patent Literature 4 discloses a restoration or boil-up time improver for noodles containing acetylated oxidized starch as an active ingredient. However, only the acetyl-oxidized starch derived from tapioca starch is shown in the examples, and the effects of other starches are not disclosed.
On the other hand, sweet potato starch is used mainly for improving the food texture of snacks (Patent Document 5), kneaded products (Patent Document 6), batter powder (Patent Document 7) and the like. For example, in Patent Document 5, sweet potato starch is used as an auxiliary material in the manufacture of snack confectionery, but this is used to improve the connection of the raw materials and is not essential. In Patent Document 6, wet-heat-treated sweet potato starch is used for the production of kneaded products mainly for the purpose of imparting heat resistance and freezing resistance, but it is common knowledge that wet-heat-treated starch has a higher gelatinization start temperature. In Patent Document 7, it is used for the production of a deep-fried clothing mix for the purpose of obtaining a deep-fried food with a small amount of oil absorption, but wet-heated starch has an increased gelatinization start temperature as described above.
Moreover, it is disclosed that the varieties improved sweet potato starch can be used for various foods including noodles, like the conventional sweet potato starch. For example, Patent Document 8 discloses that sweet potato starch having a low gelatinization start temperature improved in variety can be used for foods containing starch, and examples of food include noodles, confectionery, sauce and instant foods. However, although there is disclosure of gelatinization temperature characteristics of the starch, it is not disclosed what effect is exerted in other cases when it is added to food, and no production example is disclosed. Non-Patent Document 1 discloses the aging resistance, heat resistance and freezing resistance of sweet potato starch with low gelatinization start temperature improved in variety, and from these characteristics, it is recommended to use it for sesame tofu, bracken rice, koji koji, etc. Has been.
As described above, various starches are used for the purpose of shortening the time and improving the restoring property of the noodles. In addition, the use of sweet potato starch and sweet potato starch having a low gelatinization start temperature improved in variety is disclosed. However, it is not known that the blend of sweet potato starch is directly cooked with noodles and contributes to shortening the time and improving the restoring property.

JP 2001-321108 A JP 59-74661 A JP 2000-210041 A JP 2011-254805 A JP 2007-135462 A JP 2010-193871 A JP 2002-142700 A Japanese Patent No. 3366939

Monthly report Starch information July, 2008 issue Characteristics and utilization of potato starch

  The object of the present invention is to improve the boil-up time shortening and restorability just by blending in the raw material powder used for noodles, and to improve the boil-in time and the restorability of the noodles without impairing the taste and texture. And a method for producing the same.

The inventors of the present invention have improved the boil-up time reduction and improvement of resilience by blending starch extracted from new varieties of sweet potatoes containing starch with low gelatinization start temperature or processed starch produced by quality improvement into noodles. In addition, the present inventors have found that it is possible to maintain a texture that is superior to noodles made with only flour during eating.
That is, the present invention provides a resilience for noodles or a boiled uptime improving agent comprising a sweet potato starch having a low-temperature gelatinization property having a gelatinization start temperature of 77 ° C. or lower as an active ingredient, and a method for producing noodles using the same. .
The present invention is as follows.
1. A restoring property for noodles or a koji-up time improver comprising, as an active ingredient, sweet potato starch having a low-temperature gelatinization property having a gelatinization start temperature of 77 ° C. or lower.
2. 2. The resilience for noodles according to 1 above, wherein the sweet potato starch is unprocessed or processed starch, or a time-up improver.
3. 3. The noodle restorability or boil-up time improver according to 2 above, wherein the processed starch is at least one selected from etherified, esterified, etherified phosphoric acid cross-linked and esterified phosphoric acid cross-linked starch.
4). The restoring property for noodles according to any one of 1 to 3 above, wherein the noodles are Japanese noodles, cold noodles, or Chinese noodles, or a boil-up time improver.
5. For 100 parts by mass of the raw material powder and the noodles restoring property or the total amount of the rising time improving agent by boiling, the restoring property for noodles or the rising time improving agent according to any one of the above 1 to 3 in terms of starch A method for producing Japanese noodles or Chinese noodles with improved boil-up time, characterized by blending to 3 to 20 parts by mass.
6). For 100 parts by mass of the raw material powder and the noodles restoring property or the total amount of the rising time improving agent by boiling, the restoring property for noodles or the rising time improving agent according to any one of the above 1 to 3 in terms of starch A method for producing cold noodles with improved boiling time, characterized by blending so as to be 15 to 50 parts by mass.

  According to the present invention, in the production of noodles, by adding a resilience for noodles containing sweet potato starch having low-temperature gelatinization properties as an active ingredient or a boil-up time improver, the boil-up time is shortened, It becomes possible to easily produce raw noodles and dry noodles with significantly improved texture, or instant noodles with improved restorability.

The viscosity curve (starch density | concentration: anhydrous 6.0% measurement) by RVA of a sweet potato spirit, quick sweet, and Konomizuki is shown. The viscosity curve (starch concentration: anhydrous 6.0% measurement) by RVA of tapioca starch and potato starch is shown.

  In the present invention, noodles are noodles made by mixing flour and other raw materials, such as udon, Chinese noodles, Japanese buckwheat noodles, skin noodles, cold noodles, cold noodles, rice noodles, kishimen, macaroni, spaghetti, etc. The product form may be any of chilled noodles (raw noodles, boiled noodles, steamed noodles), raw type instant noodles (LL noodles), instant noodles, dry noodles, and frozen noodles. As preferred noodles in the present invention, Japanese noodles, cold noodles and Chinese noodles can be exemplified.

  The sweet potato starch having low-temperature gelatinization properties used in the present invention has a gelatinization start temperature of 77 ° C. or lower. The gelatinization start temperature is preferably 45 to 75 ° C, more preferably 55 to 70 ° C, and most preferably 55 to 62 ° C.

  As a method for measuring the gelatinization start temperature, there is a method using a thermal analyzer such as a Brabender amylograph, rapid viscograph (hereinafter referred to as RVA), DSC, or the like. For this, RVA is used. That is, the gelatinization start temperature in the present invention refers to an aqueous suspension having a starch concentration of 6% by mass (containing 1.8 g of starch as an absolute dry substance in 30 g of suspension) at 50 ° C. in RVA. It means the temperature obtained by mechanically reading the temperature at which the viscosity develops when starch is gelatinized when heated at a rate of 12 ° C. per minute.

The sweet potato starch having low-temperature gelatinization properties used in the present invention can be prepared from tuberous roots of a specific sweet potato line. As such a sweet potato line, for example, “Kanto No. 116” (later registered as “Kansho Norin 57” in May 2002 as a new breed cultivated by the Ministry of Agriculture, Forestry and Fisheries, was named “Quick Sweet”) and “Kyushu”. No. 159 ”(a product registration application was made under the name“ Konamizuki ”in 2010). Such a sweet potato can be produced by selecting a plant individual having a low gelatinization start temperature of tuberous starch from progeny plants by crossing between specific sweet potato lines. That is, “Kanto 116” can be produced from a progeny of mating “Venezuma” as the mother and “Kyushu 30” as the father (Crop Research Institute Research Report 3, 35-52 (2003.3.2), Japanese Patent No. 3366939). In addition, “Kyushu 159” can be produced from the mating progeny with “99L04-3” as the mother body and “Kyushu 236” as the father's body (Starch Information March 2008 , Starch Information April, 2011 issue Characteristics of a new low-temperature gelatinized starch variety “Konamizuki”).
The processed starch used in the present invention is a starch obtained by physically and / or chemically processing the sweet potato starch having low-temperature gelatinization properties used in the present invention, and can be produced according to a conventional method. Moreover, when manufacturing processed starch, the kind and degree of processing of the process can be selected according to the objective conventionally.

  The processing for sweet potato starch of the present invention includes treatment selected from the group consisting of etherification, esterification, phosphoric acid crosslinking, adipic acid crosslinking, oxidation, pregelatinization, and combinations of two or more thereof. Examples of the processing particularly recommended in the present invention include etherification, esterification, phosphoric acid crosslinking, and combinations of two or more thereof.

  These processing methods are not limited at all, and conventional processing methods can be used. For example, for etherification, hydroxypropyl starch can be obtained by using propylene oxide as an etherifying agent and reacting with starch. For example, acetic anhydride or vinyl acetate monomer is used as an esterifying agent for esterification, and starch acetate can be obtained by reacting with starch. The phosphoric acid crosslinking can be produced by using trimetaphosphate or phosphorus oxychloride as a crosslinking agent and acting on starch. Similarly, adipic acid-crosslinked starch can be obtained by using adipic anhydride as a crosslinking agent. For oxidation, sodium hypochlorite is used as an oxidizing agent, and this can be made into oxidized starch by acting on an alkaline starch suspension.

  The recovering property for noodles or the boil-up time improving agent of the present invention is characterized by containing, as an active ingredient, a sweet potato starch having a low-temperature gelatinization property prepared as described above or a processed starch thereof. The improver may be starch itself or may further contain other components. Examples of other components include emulsifiers and the like, and the blending amount is preferably up to 1% by mass with respect to the total mass of the noodles.

The amount of the noodles restorability or boil-up time improver added to the noodles of the present invention is not particularly limited, but when the noodles are Japanese buckwheat noodles or Chinese noodles, the raw powder and noodle restorability or boil-up time The proportion of the total amount of the improver in 100 parts by mass of the powder is preferably in the range of 3 to 20 parts by mass, more preferably 5 to 20 in terms of starch (ie, sweet potato starch having low-temperature gelatinization characteristics or processed starch thereof). Part by mass. As for shortening the cooking time of noodles and improving the restorability, if less than 3 parts by mass, the expected effect cannot be obtained, and if it exceeds 20 parts by mass, problems arise in the suitability for producing noodles and the taste is also affected.
Further, when the noodles are cold noodles, the ratio of the resilience for noodles or the boil-up time improver in 100 parts by mass of the powder is converted to starch (that is, as a sweet potato starch having a low-temperature gelatinization property or a processed starch thereof). 15 to 50 parts by mass, preferably 20 to 50 parts by mass.

The noodle boil-up time in the present invention refers to the time until the moisture of the noodles reaches the most excellent texture, that is, about 60 to 65% by mass, especially for raw noodles.
In addition, restorability is evaluated by the texture when dry noodles such as instant noodles or pregelatinized noodles are reconstituted in hot water for a certain time, for example, 3 minutes. The degree of stickiness, the hardness at the center, and the overall characteristic stiffness.
When the restoration is insufficient, a feeling of powder and / or brittleness remains in the center, and conversely, when hardness does not remain in the center, there is no stiffness and the texture becomes low.

  For the production of noodles using the restoring property for noodles or boil-up time improver of the present invention, in addition to flour, restorability or boil-up time improver, in the noodle raw material, salt, kansui, coloring agent, flavoring Stabilizers, emulsifiers, raw starch, seasonings, processed starch, thickeners, moisturizers and the like may be added according to the purpose. In particular, when the emulsifier is added in an amount of about 0.5% by mass with respect to the total mass of the noodle raw material, the noodles are loosened, restored or boiled to improve the time, and the salt is added in an amount of 0.5% to 5% by mass. Further, it is more suitable in terms of resilience or boil-up time and flavor.

  A general method for producing noodles is as follows. First, an aqueous solution in which salt or other salt is dissolved is mixed with wheat flour or powder (raw material powder) in which raw materials such as buckwheat are blended, and the mixture is kneaded for several minutes with a mixer to obtain a rag-like powder. After making the noodle band into a noodle band using a compound machine and repeating the rolling process, a noodle string is obtained with a cutting blade.

  As the noodles of the present invention, raw noodles obtained by wrapping the noodle strings obtained by the above procedure as they are, dry noodles to be dried and packaged, boiled noodles that are heated with boiling water or steam, washed with running water, cooled, and packaged Examples include steamed noodles, frozen noodles that are frozen and packaged, instant noodles that are heated to α and then dried with hot air or oil heat. When it is intended for long-term storage like LL noodles, it is sterilized by steaming after packaging.

The following reference examples (manufactured examples of modified starch) and examples illustrate the present invention, but the scope of the present invention is not limited to the following examples. However, “part” means part by mass.
First, the raw sweet potato starch with low-temperature gelatinization characteristics includes the varieties “Quick Sweet” (registered as “Kansho Norin No. 57” in May 2002 as a new breed cultivated by the Ministry of Agriculture, Forestry and Fisheries) and the varieties “Konamizuki”. Using a starch sampled from (type registration application number “24650”) (hereinafter referred to as “quick sweet” and “konamizuki”, respectively), the gelatinization curve by RVA and the gelatinization start temperature were measured. In addition, a commercially available standard sweet potato starch (trade name “Kansui no Sei”) was used, and the physical properties of these sweet potato starches having low-temperature gelatinization characteristics were compared. The gelatinization start temperature of each starch is as shown in Table 1. Moreover, the gelatinization curve and gelatinization start temperature by RVA of sweet potato spirit, quick sweet, and konamizuki are shown in FIG. 1 (starch concentration is 6%). Moreover, the gelatinization curve by RVA and the gelatinization start temperature of tapioca starch and potato starch are shown in FIG. 2 as reference.
The gelatinization start temperature was measured as follows.
An aqueous suspension having a starch concentration of 6% by mass (containing 1.8 g of starch as an absolute dry substance in 30 g of the suspension) was heated to 50 ° C. at a heating rate of 12 ° C. per minute while stirring. The temperature at which the viscosity of the suspension was expressed by gelatinization was mechanically read by RVA and used as the gelatinization start temperature.

[Reference Example 1]
Add 100 parts of Konomizuki to 130 parts of water to make a slurry, and add acetylation by adding 1.2 parts of acetic anhydride while maintaining a pH of 8.0 to 8.5 by adding a 3% aqueous sodium hydroxide solution with stirring. Neutralize with water, wash with water, and sample No. 1 acetylated starch was obtained.

[Reference Example 2]
Dissolve 20 parts of sodium sulfate in 130 parts of water, add 100 parts of Konomizuki to make a slurry, add a 3% aqueous solution of sodium hydroxide while stirring to maintain pH 11.4 to pH 11.5, and add 2 parts of propylene oxide. In addition, after reacting at 41 ° C. for 17 hours, the sample was neutralized with sulfuric acid and washed with water. 2 of hydroxypropylated starch was obtained.

[Reference Example 3]
Dissolve 20 parts of sodium sulfate in 130 parts of water, add 100 parts of Konomizuki to make a slurry, add 3% aqueous sodium hydroxide solution with stirring and maintain at pH 11.4 to pH 11.5, while adding sodium trimetaphosphate. After adding 05 parts, the mixture was reacted at 41 ° C. for 5 hours, neutralized with sulfuric acid, washed with water, and subjected to sample no. 3 phosphate-crosslinked starch was obtained.

[Reference Example 4]
Dissolve 20 parts of sodium sulfate in 130 parts of water, add 100 parts of Konomizuki to make a slurry, add 3% aqueous sodium hydroxide solution with stirring and maintain at pH 11.3 to pH 11.5. After adding 05 parts and reacting at 41 ° C. for 5 hours, the pH is adjusted to 8.5 with sulfuric acid and cooled to 30 ° C. Next, a 3% aqueous sodium hydroxide solution was added to maintain the pH at 8.0 to pH 8.5, acetylation was performed by adding 1.2 parts of acetic anhydride, neutralization with sulfuric acid, washing with water, and then sample no. 4 acetylated phosphate cross-linked starch was obtained.

[Reference Example 5]
Dissolve 20 parts of sodium sulfate in 130 parts of water, add 100 parts of Konomizuki to make a slurry, add a 3% aqueous solution of sodium hydroxide with stirring to maintain pH 11.4 to pH 11.5, 2 parts of propylene oxide and After adding 0.05 parts of sodium trimetaphosphate and reacting at 41 ° C. for 17 hours, the mixture was neutralized with sulfuric acid and washed with water. 5 of hydroxypyropylated phosphate cross-linked starch was obtained.
Table 2 shows the results of measuring the gelatinization start temperature of the processed starch produced in Reference Examples 1 to 5.

[Example 1]
First, in order to compare starches on a raw material basis, raw buckwheat blended with raw starches having different origins was manufactured according to the formulation of Table 3, and the time for cooking was measured. In addition, the texture of raw buckwheat noodles was evaluated.
〔Production method〕
Wheat flour, buckwheat flour, and various starches were put into a mixer, and kneaded water mixed with salt and water was added to the mixer little by little and mixed, rolled, and cut to obtain raw buckwheat.
[Food texture test]
The “hardness” and “stickiness” of the raw buckwheat noodles were evaluated in 5 stages by 10 panelists based on the criteria shown in Table 4, and the average value of each evaluation point was calculated. However, as the texture preferred for buckwheat, “hardness” was higher in hardness, and “stickiness” was higher in hardness. The total score of “hardness” and “stickiness” was used as the “texture” evaluation.

  From the results shown in Table 5, the time of boil-up is shortened in the order of “sweet potato spirit” (EX.1), “potato starch” (EX.2), and “Konamizuki” (EX.3). There was a certain correlation between the decrease in gelatinization start temperature and the boil-up time. However, in terms of texture, “sweet potato spirit” (EX.1) and “potato starch” (EX.2) were almost equivalent to the control group, whereas “Konamizuki” (EX.3) Was shown to have a very good texture compared to the control group.

[Example 2]
According to the formulation of Table 6, fried instant noodles blended with various raw starches were produced, and the effect of starch type on restorability and texture was examined.
〔Production method〕
Wheat flour and various starches were put into a mixer, and kneaded water prepared by dissolving salt and rice bran powder in water was added to the mixer little by little and mixed, rolled and cut to obtain a 1.00 mm noodle string. The resulting raw noodles were passed through a steaming step (100 ° C., 2 minutes), cut into a length of 30 cm, put into a mold and fried in oil at 145 ° C. for 2 minutes to obtain fried instant noodles.
[Restorability and texture test]
Based on the criteria shown in Table 7, the “restorability” and “texture” of instant noodles were evaluated in five stages by 10 panelists, and the average score was calculated. However, "restorability" evaluated the restoration | restoration degree when it was made to restore | restore in hot water for 3 minutes by food texture. That is, the texture when chewed was sticky on the outside, firm in the center, and the higher the score, the more characteristic the texture. “Food texture” was evaluated by the total of “hardness” and “stickiness” preferred for instant noodles. "Hardness" was better as the hardness was higher, and "stickiness" was better as the stickiness was higher.

  From the results shown in Table 8, “Konamizuki” (EX.6) is much superior in “restorability” than “sweet potato spirit” (EX.4) and “potato starch” (EX.5). I understand. In terms of texture, “Sweet candy” (EX.4) was superior to the control group. In addition, “potato starch” and “Konamizuki” (EX.6) had a significantly higher texture than the control group. In addition, it is thought that the texture evaluation of "Konamizuki" is lower than that of "potato starch" because the viscoelasticity of "Konamizuki" is weaker than that of "potato starch".

Example 3
Similar to Example 1, Sample No. Raw buckwheat was produced using the processed starch of 1 to 5 with the formulation shown in Table 9, and the same evaluation as in Example 1 was performed. The results are shown in Table 10.

From the results in Table 10, sample No. When 1 and 2 (acetylated starch and hydroxypropylated starch) are used (Ex.8, Ex.9), it is much better than the one that does not use these starches in the boil-up time reduction (control group), Furthermore, it was also better than “Konamizuki” (Ex. 7). Sample No. 5 (hydroxypropylated phosphoric acid cross-linked starch) (Ex. 12) had the same effect as “Konamizuki” (Ex. 7), and showed an effect of shortening the time.
On the other hand, in terms of texture, “Konamizuki” and Sample No. When 3-5 starches are used (Ex.7 and Ex.10-12) are much better than those not using these starches (control group), and even better than "Konamizuki" It was a nice texture.
From this, the texture of raw buckwheat blended with acetylated or hydroxypropylated processed starch is slightly inferior to that of “Konamizuki”, but it is equivalent to “sweet potato spirit” and potato starch. It can be seen that it is effective for shortening the rise time. It can also be seen that the hydroxypropylated phosphoric acid cross-linked starch is equivalent to “Konamizuki” in boiled and shortened time, and better in texture than “Konamizuki”.

Example 4
Similarly to Example 2, fried instant noodles were produced using the processed starches of Samples Nos. 1 to 5 according to the formulation shown in Table 11, and evaluation similar to Example 2 was performed. The results are shown in Table 12.

  From the results in Table 12, the sample No. 1, 2, 4 and 5 were much better than the control group, and even better than “Konamizuki”. On the other hand, in terms of texture, all processed products (Sample Nos. 1 to 5) were much superior to the control group and further superior to “Konamizuki”. From this, it can be seen that processed starch other than phosphoric acid cross-linking is excellent in the resilience of instant noodles and does not impair the texture.

Example 5
Raw buckwheat was produced in the same manner as in Example 1 with the formulation shown in Table 13, and the same evaluation as in Example 1 was performed to examine the influence of the amount of “Konamizuki”.

  From the results shown in Table 14, the boil-up time is shortened with an increase in the amount of “Konamizuki”, but in terms of texture, 3 to 20% by mass of the raw material powder was particularly good.

Example 6
According to the prescription in Table 15, cold noodles containing various starches were prepared, boiled and evaluated for time and texture.
〔Production method〕
Wheat flour and various starches were put into a mixer, and kneaded water prepared by dissolving salt, rice bran powder and reduced starch degradation product in water was added to the mixer little by little and mixed, rolled, and cut to obtain noodle strings. . The resulting raw noodles were cut into appropriate lengths to obtain cold noodles.
[Food texture test]
Based on the criteria shown in Table 4, the “hardness” and “stickiness” of cold noodles were evaluated in the same manner as in Example 1. However, as the texture preferred for cold noodles, “hardness” was higher in hardness, and “stickiness” was higher in stickiness. The total score of “hardness” and “stickiness” was used as the “texture” evaluation.

  As shown in Table 16, sample no. Cold noodles blended with samples other than 3 (phosphate-cross-linked Konamizuki) were very excellent in both boil-up time and texture compared to cold noodles blended with potato starch.

Claims (6)

  A restoring property for noodles or a koji-up time improver comprising, as an active ingredient, sweet potato starch having a low-temperature gelatinization property having a gelatinization start temperature of 77 ° C. or lower.   2. The noodle restorability or boiled-up time improving agent according to claim 1, wherein the sweet potato starch is unprocessed or processed starch.   3. The restorative or boiled uptime improving agent for noodles according to claim 2, wherein the processed starch is at least one selected from etherified, esterified, etherified phosphoric acid cross-linked and esterified phosphoric acid cross-linked starch.   Noodles are Japanese buckwheat noodles, cold noodles, or Chinese noodles. The restoring property for noodles according to any one of claims 1 to 3, or a boil-up time improver.   The restoration property for noodles or the boil-up time improver according to any one of claims 1 to 3, based on 100 parts by mass of the raw material powder and the restoration property for noodles or the boil-up time improver, starch, A method for producing Japanese noodles or Chinese noodles with improved boil-up time, which is blended so as to be 3 to 20 parts by mass in terms of conversion.   The restoration property for noodles or the boil-up time improver according to any one of claims 1 to 3, based on 100 parts by mass of the raw material powder and the restoration property for noodles or the boil-up time improver, starch, A method for producing cold noodles with improved boil-up time, which is formulated so as to be 15 to 50 parts by mass in terms of conversion.

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