JP2016158547A - Production method of dough for noodles, production method of noodles, noodles using production method and dried noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production technology capable of improving workability during a noodle-making time, while keeping a quality peculiar to hot-water kneading which is equal to or higher than that in a normal hot-water kneading method.SOLUTION: There is provided a production method of a dough for noodles for performing at least the first kneading step for kneading a part of raw material powder with kneading water at 60°C or higher to obtain a powdered fish-like shape, and the second kneading step for producing a dough by adding the residual raw material powder thereto and kneading it. Further, dried noodles can be produced from noodles produced by the production method.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing a noodle dough. More specifically, the present invention relates to a method for producing a noodle dough having both workability and quality during noodle making, a method for producing noodles, and noodles and dry noodles using the production method.

  Conventionally, in order to obtain noodles with good quality, various improvements have been made on the manufacturing technology. For example, by producing a noodle dough using the hot water kneading method, the noodles have a sense of transparency and texture and have a superior texture as compared with the case of producing a noodle dough using room temperature water. It is known that can be manufactured.

  For example, Patent Document 1 discloses a main dough manufactured by manufacturing a pasty dough containing flour and moisture and having a temperature of 40 to 150 ° C., and further adding flour to the pasty front dough. A technique for producing noodle strings using a cocoon is disclosed.

  Patent Document 2 discloses a technique in which hot water is added to all raw material powders to instantly hydrate to form a hydrated dough, and then this hydrated dough is used to make noodles by a conventional method. This method is a technique in which the hot water is carried out using a continuous instantaneous hydrator.

  The hot water kneading method is a method of kneading the dough using hot water. However, the higher the dough temperature in the kneading process, the more easily the starch is pregelatinized. On the other hand, when active gluten is contained in the dough component, the gluten structure is significantly destroyed by gluten (protein) modification or kneading by heating, and the dough strength, product strength, or There is a problem that the quality (texture) is greatly impaired.

  In addition, when the dough temperature is high and the process moves to the molding process, which is the next process of kneading, due to divergence of dough moisture, partial drying, etc., changes in physical properties such as dough temperature changes, molding defects and poor quality There is also a problem that inconvenience occurs.

  In particular, when the intended final product is dry noodles, the ordinary hot water kneading process has the effect of shortening the cooking time and reducing the hardness and brittleness of the texture, but on the other hand, the noodle-making ability is remarkably increased. As a result, the problem of rough skin during rolling and a significant increase in boiling during boil occurs.

  Technical improvements for solving such various problems have also been made. For example, in Patent Document 3, by adding hot water of 70 to 100 ° C. and kneading with respect to all noodle raw materials having flour as a main raw material, further mixing while adding cold water of 0 to 10 ° C. A technique for producing high-quality noodles while maintaining noodle-making properties and workability is disclosed.

JP 2004-105150 A JP 2003-180279 A JP2013-223461A

  As described above, the manufacturing technology of the noodle dough having both workability and quality at the time of noodle making has been variously improved, but the actual situation is that further improvement of the technology is expected. .

  Therefore, the main object of the present invention is to provide a manufacturing technique capable of improving the workability during noodle making while maintaining the quality unique to the hot water equivalent to or higher than that of the normal hot water making method.

  As a result of earnest research on the noodle making technology, the inventors of the present application performed the kneading process step by step when preparing the dough, and by devising the state of the dough at that time, While maintaining the above, the present inventors have succeeded in improving the workability at the time of noodle making and completed the present invention.

That is, in the present invention, a first kneading step in which a part of the raw material powder is kneaded with a kneaded water of 60 ° C. or higher to make a rag-like shape,
A second kneading step of adding the remaining raw material powder and kneading to prepare a dough,
A method for producing a dough for noodles is provided.
In the second kneading step in the production method according to the present invention, kneading can be further added to knead.
Although the ratio of the raw material powder used for the said 1st kneading process in the manufacturing method which concerns on this invention is not specifically limited, It can be set as 20-80 mass% of all the raw material powders.
Moreover, starch may be contained in the raw material powder used for the first kneading step.
In this case, the amount of starch in the raw material powder supplied to the first kneading step can be set larger than the amount of starch in the raw material powder supplied to the second kneading step.
The dough for noodles manufactured by the manufacturing method according to the present invention can be used as a dough for dry noodles.
The method for producing a dough for noodles according to the present invention can be suitably used for a method for producing noodles.

Next, the present invention provides noodles produced using the method for producing noodles according to the present invention.
The noodles produced using the method for producing noodles according to the present invention can be dried noodles.

Here, technical terms used in the present invention are defined.
In the present invention, “noodles” means, for example, udon, cold wheat, somen, Chinese noodles, buckwheat noodles, skins (gyoza, wonton, shumai, etc.), cold noodles, rice noodles (bifun), pasta (spaghetti, macaroni) , Fettuccine, lasagna, etc.), which is made by mixing raw material powder and making noodles. The product form is a concept including any form of chilled noodles (raw noodles, boiled noodles, steamed noodles), raw instant instant noodles, instant noodles, dry noodles, frozen noodles, and the like.
In the present invention, “mixing” refers to an operation of mixing and kneading, depending on the target state, whether it is an operation that is as close as possible to mixing or an operation that is as close as possible to kneading. Even an intermediate operation with a kneading is included.
In the present invention, the term “soft” means that the raw material powder is not a large unit and is in a large number of small lumps, for example, a state in which a plurality of small lumps having a major axis of 2 to 30 mm are present. Say.

  According to the present invention, it is possible to remarkably improve the workability at the time of noodle making while maintaining the quality specific to a hot water bottle equivalent to or higher than that of a normal hot water making process.

It is a flowchart of the manufacturing method of the dough for noodles which concerns on this invention, and noodles. It is a drawing-substituting photograph showing an example of “soft” and “dough”.

  DESCRIPTION OF EXEMPLARY EMBODIMENTS Hereinafter, preferred embodiments for carrying out the invention will be described with reference to the drawings. In addition, embodiment described below shows an example of typical embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.

  FIG. 1 is a flowchart of a method for producing noodle dough and noodles according to the present invention. The noodle dough and the method for producing noodles according to the present invention are a method of performing at least (1) the first kneading step I and (2) the second kneading step II. In addition, (3) molding step III, (4) drying step IV and the like can be performed as necessary. Hereinafter, the material and each process will be described in detail.

[material]
In the noodle dough and the method for producing noodles according to the present invention, at least (a) raw material powder and (b) kneaded water are used. Moreover, it is also possible to add other (c) auxiliary materials, (d) additives, etc. as needed. Hereinafter, details of each raw material will be described.

(A) Raw material powder In the raw material powder, flour can be used as a main raw material. In the present invention, “cereal flour” is a concept that includes all flour made by grinding cereals, beans, artificial cereals, potatoes, nuts and the like. The kind of flour that can be used in the bread manufacturing method according to the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known flours can be freely selected and used. Can do. For example, wheat flour such as light flour, medium flour, semi-strong flour, and strong flour: wheat flour derived from durum wheat: rice flour: rye flour: barley flour: oat flour: buckwheat flour: millet flour: millet flour: corn flour and the like.

  The raw material powder can also contain starch. The kind of starch that can be used in the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known starches can be freely selected and used. For example, corn starch (eg normal corn starch, waxy corn starch, high amylose corn starch etc.), wheat starch, rice starch (eg glutinous rice starch, glutinous rice starch etc.) cereal starch; potato starch, tapioca starch (eg cassava starch) And potato starch such as sweet potato starch; stem stem starch such as sago starch; and legume starch such as pea starch and mung bean starch. Moreover, the modified starch which used these starches as a raw material may be sufficient.

  When starch is contained in the raw material powder, the content is not particularly limited as long as the effects of the invention are not impaired, and can be freely set according to the purpose.

  Particularly in the present invention, when starch is included in the raw material powder, the amount of starch in the raw material powder supplied to the first kneading step I is the amount of starch in the raw material powder supplied to the second kneading step II described later. It is preferable to set more than. Even if the starch blending amount is finally the same as the raw material blend of noodles, the more the amount of starch in the first kneading step I is larger than the amount of starch in the second kneading step II, the noodle making properties, the appearance of the product and The texture can be improved. More specifically, 50% or more of the total starch amount is preferably used in the first kneading step I, and 66% or more is more preferably used in the first kneading step I.

  Alternatively, by setting the ratio of starch in the raw material powder used in the first kneading step I to be larger than the ratio of starch in the raw material powder used in the second kneading step II, noodle-making properties, appearance of the product and food A feeling can be improved.

(B) Kneading water As the kneading water, it is usually possible to use water or water in which additives or the like to be described later are dissolved as necessary.

(C) Auxiliary material As an auxiliary material, the raw material mix | blended with the well-known noodle raw material can be selected freely and can be used. For example, protein materials such as vegetable protein such as soybean protein, wheat protein, corn protein, pea protein, milk protein, egg yolk powder, egg white powder, whole egg powder, skim milk powder, etc .; soybean oil, corn Oils such as vegetable oils such as oil, rice oil, rapeseed oil, sunflower oil, palm oil and cocoa butter, animal and vegetable oils such as fish oil, pork fat and beef tallow, and powdered oils and fats obtained by processing these oils and mixtures thereof. And the like.

(D) Additives As additives, additives that are blended in known noodle raw materials can be freely selected and used. For example, salt, saccharide, sweetener, spice, seasoning, kansui, chlorella, pigment, calcined calcium, swelling agent, thickener, emulsifier, alcohol, vitamins, minerals, fragrance and the like can be mentioned.

(1) First kneading process I
The first kneading step I is a step in which a part of the raw material powder is kneaded with kneading water at 60 ° C. or more to make a rag.

  In the first kneading step I, a part of the raw material powder is used. In the first kneading step I, since the kneading water at 60 ° C. or higher can be used, a modification effect by starch gelatinization can be obtained, while the gluten structure is destroyed by heat denaturation or kneading of the active gluten in the raw material powder. In addition, quality such as dough strength, product strength, and texture may be impaired. However, in the first kneading step I of the present invention, the amount of active gluten that is denatured by heat can be reduced by using a part of the raw material powder. As a result, it is possible to reduce the quality of the dough strength, product strength, texture, and the like due to the destruction of the gluten structure in the raw material powder, while obtaining the reforming effect of the starch in the raw material powder.

  The ratio of the raw material powder provided to the first kneading step I is not particularly limited as long as the effects of the present invention are not impaired, and can be freely set according to the purpose. In the present invention, it is particularly preferable to set the ratio of the raw material powder supplied to the first kneading step I to 20 to 80% by mass of the total raw material powder. By setting the content to 20% by mass or more, it is possible to sufficiently obtain quality peculiar to the hot water bottle. Moreover, by setting it as 80 mass% or less, deterioration, such as quality of dough strength, product strength, texture, etc. can be reduced.

  In the first kneading step I, the dough is softened by kneading. As described above, by using a part of the raw material powder, it is theoretically possible to reduce the deterioration of the quality of the dough strength, product strength, texture, etc. As a result, it was not possible to improve the noodle-making property and the appearance of the product only by using a part of the raw material powder. However, surprisingly, by making the state of the dough after kneading in the first kneading step I into a rough shape, it succeeded in improving the noodle-making property and the appearance of the product.

  As described above, the first kneading step I is characterized in that a part of the raw material powder and the kneaded water of 60 ° C. or higher are used to knead until a part of the raw material powder and the kneaded water are in a tangled state. Therefore, “mixing” performed in the first mixing process I is an intermediate operation between mixing and kneading.

(2) Second chaotic process II
The second kneading step II is a step of adding the remaining raw material powder and kneading to produce a dough.

  In the second kneading step II, if the water remains, it can be added. In the second kneading step II, when the kneading water is added, the temperature of the kneading water is not particularly limited, but it is preferable to use kneading water of 50 ° C. or less, and normal temperature (20 ° C. ± 15 ° C. (5-35 ° C.) (JISZ 8703)) is more preferable.

  In the second kneading step II, the state of the final dough after kneading is not particularly limited, and it may be in the shape of a dough or a dough as long as noodle making can be performed in the molding step described later. In the present invention, it is particularly preferable that the state of the final dough in the second kneading step II is also rough. By making it sober, the noodle-making property can be improved.

  The state of the final dough in the second kneading step II may be either soft or dough. The “kneading” performed in the second kneading step II is a case where the state of the final dough is soft. Is an intermediate operation between mixing and kneading. When the final dough is made dough-like, it is an operation close to kneading.

(3) Molding process III
The forming step III is a step of forming into a desired noodle form such as a linear shape, a rod shape, or a belt shape using the dough for noodles manufactured through the first kneading step I and the second kneading step II.

  The molding method performed in the molding step III is not particularly limited as long as the effects of the present invention are not impaired, and a known method can be freely selected and used. For example, a method of cutting and cutting after rolling the noodle dough to a predetermined thickness, a method of extruding the noodle dough into a target form, a method of stretching the noodle dough into a target form, and these methods And a method of making noodles by combining them.

  In addition, the order of the process will not be specifically limited if the shaping | molding process III is after passing through the said 1st kneading process I and the said 2nd kneading process II at least. For example, the noodle dough produced through the first kneading step I and the second kneading step II is aged for a predetermined time, or once stored in a temperature range of refrigeration or freezing, and then returned to room temperature. It is also possible to perform the forming step III using the dough for noodles.

  After completion of the kneading process, it can be stored and distributed at room temperature, refrigerated, and frozen after subdivision and packaging as necessary in the state of the dough or in the middle of the noodle band in the molding process.

(4) Drying process IV
The drying step IV is a step of drying the noodles obtained through the first kneading step I, the second kneading step II, and the molding step III. This drying step IV is not an essential step in the method for producing noodles according to the present invention, and can be performed as necessary when the noodles obtained using the method according to the present invention are used as dry noodles. .

  In the present invention, the drying conditions and the drying method are not particularly limited as long as the effects of the present invention are not impaired, and conditions and methods used in a process for producing a general dried food can be freely selected and used.

  In addition, the order of the process will not be specifically limited if the drying process IV is after passing through the said 1st kneading process I, the said 2nd kneading process II, and the shaping | molding process III at least. For example, the noodles manufactured through the first kneading step I, the second kneading step II, and the molding step III are aged for a certain period of time as described above, or once stored in a temperature range of refrigeration or freezing. It is also possible to perform the drying step IV using the noodles returned to the above.

  Further, as will be described later, when the noodles obtained using the production method according to the present invention are used as instant noodles, the noodles produced through the first kneading step I, the second kneading step II and the molding step III It is also possible to carry out the drying step IV after processing into instant noodles.

  The noodles manufactured using the manufacturing method according to the present invention can be suitably used as dry noodles. In the ordinary hot water koji making method, the dough strength is greatly impaired, so that the noodle-making property is remarkably inferior, and as a result, the problem of rough skin during rolling and considerable boil-up during boiling occurs. However, if the production method according to the present invention is used, it is possible to reduce the decrease in dough strength and product strength. Therefore, the production method according to the present invention is suitably used for the production of dry noodles that are easily affected by the dough strength. be able to.

(6) Others When the noodles obtained using the production method according to the present invention are used as raw-type instant noodles or instant noodles, they are produced through the first kneading step I, the second kneading step II, and the molding step III. The noodles can be processed into instant noodles by subjecting them to heat treatment and other necessary treatments.

  The method for processing instant noodles is not particularly limited as long as the effects of the present invention are not impaired, and a method used in a process for producing general instant foods can be freely selected and used.

  Processing into instant noodles can be performed at any time after at least the first kneading step I, the second kneading step II and the molding step III. For example, in addition to raw noodles that have undergone the first kneading step I, the second kneading step II, and the molding step III, frozen noodles that have undergone further freezing treatment, and dry noodles that have been further obtained through the drying step IV are used. It is also possible to process instant noodles.

  In addition, the noodles obtained using the production method according to the present invention may be boiled or steamed, etc. and stored and distributed as boiled noodles or steamed noodles at room temperature, refrigerated or frozen. it can.

  Hereinafter, the present invention will be described in more detail based on examples. In addition, the Example demonstrated below shows an example of the typical Example of this invention, and, thereby, the range of this invention is not interpreted narrowly.

<Experimental example 1>
In Experimental Example 1, the kneading process when producing the dough is performed stepwise, and the workability during noodle making and the quality of the produced noodles (appearance and texture) according to the state of the dough at that time ) Was examined whether or not there was a difference.

(1) Manufacture of dough for noodles As a first kneading step, using a horizontal axis pin type mixer for a capacity of 4 kg, the raw material powder of the composition shown in Table 4 below and the temperature of the water shown in Table 4 below are shown in the table below. The mixture was kneaded under the mixing conditions shown in FIG. Next, as the second kneading step, using the horizontal axis pin type mixer, the raw material powder having the composition shown in Table 4 below and the kneaded water having the temperature shown in Table 4 below are kneaded under the mixing conditions shown in Table 4 below. And the dough for noodles was manufactured as the dough state shown in Table 4 below. As raw material powder, “Hoshizora” (registered trademark) manufactured by Showa Sangyo Co., Ltd. was used for udon, and “Kinran” (registered trademark) manufactured by Showa Sangyo Co., Ltd. was used for Chinese noodles. In addition, 10% saline was used for the udon and 4% kansui was used for the Chinese noodles.

(2) Production of noodles Noodles were produced from the noodle dough obtained above by a roll-type noodle manufacturing method. Specifically, udon is made using a cutting blade angle of # 10 and the noodle string thickness is 2.50 mm, and Chinese noodles using cutting blade angle of # 20 and a noodle wire thickness of 1 The noodles were made to be 40 mm.

(3) Evaluation [noodle-making property]
The noodle-making property was evaluated based on the evaluation criteria shown in Table 1 below.

[Appearance of noodles]
The appearance of the noodles was evaluated based on the evaluation criteria shown in Table 2 below after cooking the noodles obtained above. Specifically, the udon was boiled for 15 minutes, then washed with water and evaluated as cold udon. The Chinese noodles were boiled for 2 minutes, then placed in soup and evaluated as ramen.

[Noodle texture]
The texture of the noodles was evaluated based on the evaluation criteria shown in Table 3 below after cooking the same as the appearance evaluation of the noodles.

(4) Results The results are shown in Table 4 below.

  In Table 4, “sag” means a granular dough state having a diameter of several centimeters or less (see FIG. 2A), and “dough” means a lump of dough or a large dough having a diameter of 10 cm or more. The dough state is shown (see FIG. 2B, hereinafter the same).

  As shown in Table 4, a first kneading step in which a part of the raw material powder is kneaded with a kneading water of 60 ° C. or higher to make a rag, and a second kneading step in which the remaining raw material powder is added and kneaded to produce a dough. In Examples 1 to 10, the noodle-making properties, the appearance of the noodles, and the texture were all good.

On the other hand, Comparative Example 1 using a normal noodle making method in which only the second kneading step was performed without performing the first kneading step had good results in noodle making properties and noodle appearance. The feeling was inferior.
In Comparative Example 2 using the ordinary hot water noodle making method in which only the first kneading process was performed, the texture of the noodles was good, but the noodle making properties and the appearance of the noodles were extremely inferior. .
Moreover, although the comparative examples 3-6 performed the 1st kneading process and the 2nd kneading process, since the dough state at the time of a 1st kneading process was not dough shape but the dough shape, the food texture of noodles is favorable. However, the noodle-making properties and the appearance of the noodles were inferior.
In the first kneading step, the entire amount of the raw material powder was used to obtain a dough in a rough shape with 80 ° C. kneading water, and then a second kneading step was performed in which kneading was performed by adding 4 ° C. kneading water to prepare the dough. In Comparative Example 7, the texture of the noodles was inferior.
Further, Comparative Example 8 in which the dough in a soft shape was obtained by hydrating 80 ° C. kneaded water by a short time mixing with respect to the total amount of the raw material powder was inferior in noodle-making properties and noodle appearance. .

  From the above results, the first kneading step in which a part of the raw material powder is kneaded with the kneading water of 60 ° C. or more and the second kneading step in which the remaining raw material powder is added and kneaded to produce the dough are produced. The noodle properties and the appearance of the noodles cannot be improved, and in addition to performing these steps, the noodle-making property, It was confirmed that good results could not be obtained for all the appearance and texture of the noodles.

<Experimental example 2>
In Experimental Example 2, the effect of adding starch to the raw material powder was examined.

(1) Manufacture of dough for noodles As a first kneading process, using a horizontal axis pin type mixer for a capacity of 4 kg, raw material powder and starch blended as shown in Table 5 below and 80 ° C. kneaded water are shown in Table 5 below. The mixture was kneaded under the mixing conditions shown in FIG. Next, as a second kneading step, using the horizontal axis pin type mixer, the raw material powder and the starch of the composition shown in Table 5 below and kneaded water at room temperature are kneaded under the mixing conditions shown in Table 5 below. The dough for noodles was manufactured as the dough state shown in Table 5 below. In addition, “Hoshizora” (registered trademark) manufactured by Showa Sangyo Co., Ltd. was used as the raw material powder, and 10% saline was used as the mixing water.

(2) Production of noodles Noodles (udon) were produced from the noodle dough obtained above by the same production method as the noodles of Experimental Example 1.

(3) Evaluation The noodle-making property was evaluated based on the same evaluation method as in Experimental Example 1.
The appearance and texture of the noodles were evaluated based on the same evaluation method as in Experimental Example 1 except that the time was 12 minutes in the udon bowl.

(4) Results The results are shown in Table 5 below.

  Comparing Examples 11 to 14 and 16 in Table 5, the total amount of starch is the same, but as the amount of starch used in the first kneading step increases, all of the noodle-making properties, the appearance of the noodles, and the texture It was found that Moreover, from Example 15, it was also found that the same result was obtained regardless of the type of starch.

  On the other hand, from the results of Comparative Examples 9 and 10, even when starch is used, if the dough state during the first kneading step is dough-like, all of the noodle-making properties, the appearance of the noodles, and the texture, I found it inferior.

<Experimental example 3>
In Experimental Example 3, the effect of producing dry noodles as noodles was examined.

(1) Manufacture of dough for noodles As a first kneading step, using a horizontal axis pin mixer for a capacity of 4 kg, raw material powder and starch blended as shown in Table 6 below and 80 ° C. kneaded water are mixed at high speed for 4 minutes. And it knead | mixed on the mixing conditions of low speed 2 minutes, and it was set as the dough state shown in the following Table 6. Next, as the second kneading step, using the horizontal axis pin type mixer, the raw material powder, starch, and normal temperature kneaded water shown in Table 6 below are mixed under conditions of high speed 2 minutes and low speed 6 minutes. The dough for noodles was manufactured as a dough state shown in Table 6 below. In addition, Showa Sangyo Co., Ltd. “Hoshizora” (registered trademark) was used as the raw material powder, tapioca starch was used as the starch, and 10% saline was used as the mixing water.

(2) Production of noodles After the noodle dough obtained above was noodle-made using a roll noodle making method so that the noodle string thickness was 1.50 mm using a cutting blade angle of # 12, Dried noodles (dried udon) were produced by a conventional method.

(3) Evaluation The noodle-making property was evaluated based on the same evaluation method as in Experimental Example 1.
The appearance and texture of the noodles were evaluated based on the same evaluation method as in Experimental Example 1 except that the time was 10 minutes with the udon bowl.

(4) Results The results are shown in Table 6 below.

  As shown in Table 6, even when dry noodles were produced as noodles, the same results as in Experimental Example 1 were obtained. However, compared with Experimental Example 1, Examples 17 and 18 and Comparative Example 11 were obtained by using dry noodles. It was found that the difference between the results of 1 and 12 was more remarkable. From this result, it turned out that this invention can be used suitably for manufacture of dry noodles.

Claims (9)

A first kneading step in which a part of the raw material powder is kneaded with kneaded water of 60 ° C. or more to make it soft.
A second kneading step of adding the remaining raw material powder and kneading to prepare a dough,
A method for producing a dough for noodles.   The method for producing a noodle dough according to claim 1, wherein in the second kneading step, kneading water is further added and kneaded.   The method for producing a noodle dough according to claim 1 or 2, wherein a ratio of the raw material powder used in the first kneading step is 20 to 80% by mass of the total raw material powder.   The method for producing a dough for noodles according to any one of claims 1 to 3, wherein the raw material powder used in the first kneading step contains starch.   The method for producing a dough for noodles according to claim 4, wherein the amount of starch in the raw material powder supplied to the first kneading step is larger than the amount of starch in the raw material powder supplied to the second kneading step.   The method for producing a noodle dough according to any one of claims 1 to 5, wherein the noodle dough is a dry noodle dough.   The manufacturing method of noodles using the dough for noodles manufactured using the manufacturing method as described in any one of Claim 1 to 6.   Noodles manufactured using the manufacturing method according to claim 7.   Dry noodles produced using the production method according to claim 7.