JP2021193962A - Rehydratable noodle and producing method thereof, and packaged rehydratable noodle - Google Patents

Abstract

To provide rehydratable noodles that are ready to be eaten by merely pouring hot water thereto, and also have moderate elasticity and favorable texture.SOLUTION: Provided are rehydratable noodles that include a non-gelatinized noodle line, and are ready to be eaten by merely pouring hot water thereto. The noodle line with a thickness of 1.5 mm or less, includes grain flour and a thickener. The grain flour contains 5 to 50 mass% of starch. The thickener is one or more selected from the group consisting of xanthan gum, propylene glycol alginate and hydroxypropyl methylcellulose. The content of the thickener is 0.05-5.0 mass% based on the grain flour.SELECTED DRAWING: None

Description

The present invention relates to dried noodles (dried noodles) having a ready-to-eat property that can be eaten only by pouring hot water without requiring a boiling process to make the noodles edible.

There is a demand for noodles that are ready to eat and can be eaten in a relatively short time, and various techniques related to such noodles have been proposed. For example, Patent Document 1 describes dry noodles having a characteristic of early boiling containing 1 to 5% by mass of carboxymethyl cellulose or a salt thereof per 100% by mass of the total amount of wheat flour contained in the raw material flour and carboxymethyl cellulose or a salt thereof. Is described. Patent Document 2 contains 18 to 36% by weight of hydroxypropylated tapioca starch having a predetermined degree of etherification substitution as raw noodles or semi-raw noodles that can be eaten in a short time after pouring hot water. What to do is described. Patent Document 3 describes raw or semi-raw noodles having improvisational properties, which contain 0.05 to 0.8 parts by weight of xanthan gum with respect to 100 parts by weight of wheat flour.

In Patent Document 4, the noodle strings after the pregelatinization treatment are excellent in loosening property, the noodle strings are less starchy, and the texture with a good balance of elasticity and hardness equivalent to that immediately after boiling is easily restored. As the dry noodles that can be used, those containing wheat flour, modified starch and propylene glycol alginate as raw materials are described (Patent Document 4 [0014]). However, Patent Document 4 does not describe noodles having a ready-to-eat property.

Japanese Unexamined Patent Publication No. 2018-33397 Japanese Unexamined Patent Publication No. 2005-318832 Japanese Unexamined Patent Publication No. 2-219554 Japanese Unexamined Patent Publication No. 2000-83610

As for raw noodles or semi-raw noodles, as described in Patent Document 2, there are noodles that can be eaten simply by pouring hot water and can be applied as so-called cup noodles. On the other hand, conventional dried noodles require boiling treatment (pregelatinization treatment, gelatinization treatment), that is, treatment of soaking in hot water that is continuously heated, in order to make them edible, like cup noodles. Those with a quick eating property have not been realized yet. The dried noodles described in Patent Document 1 are intended to shorten the boiling time to the last, and need to be boiled in order to be in an edible state, and cannot be in an edible state only by pouring hot water.

An object of the present invention is to provide dried noodles that can be eaten simply by pouring hot water, have appropriate elasticity, and have a good texture.

The present invention contains ungelatinized noodle strings, which are dry noodles that can be eaten simply by pouring hot water. The noodle strings have a thickness of 1.5 mm or less and include flours and thickeners. , The flours contain 5 to 50% by mass of starch, and the thickener is one or more selected from the group consisting of xanthan gum, propylene glycol alginate and hydroxypropylmethyl cellulose, and the thickener is one or more. The dry noodles have a content of 0.05 to 5.0% by mass based on the outer composition of the flour.

Further, the present invention is a container-containing dry noodle having a container capable of storing a liquid inside and dry noodles housed in the container, and the dry noodle is the dry noodle of the present invention.

Further, the present invention is a method for producing dry noodles that can be eaten simply by pouring hot water. A noodle dough is prepared using starch, a thickener and a liquid, and the noodle dough is made into a raw noodle string. The raw noodle strip is dried to obtain a noodle strip having a thickness of 1.5 mm or less, the flour contains 5 to 50% by mass of starch, and the thickener is xanthan gum. A method for producing dried noodles, which is one or more selected from the group consisting of propylene glycol alginate and hydroxypropylmethyl cellulose, and the thickener is used in an external division of 0.05 to 5.0% by mass based on the flour. Is.

According to the present invention, a dried noodle that can be eaten simply by pouring hot water, has appropriate elasticity, and has a good texture is provided.

The dried noodles of the present invention include noodle strings and are typically an aggregate of noodle strings (noodle lumps). The shape of the cross section of the noodle line of the dried noodles of the present invention (the cross section along the direction orthogonal to the longitudinal direction of the noodle line) is not particularly limited, and may be an isotropic shape such as a circle or a square. Alternatively, it may have an anisotropic shape such as an elliptical shape or a rectangular shape.

The water content of the noodle strings of the dried noodles of the present invention can be about the same as that of ordinary dried noodles, preferably 15% by mass or less, and more preferably 10 to 15% by mass. The "moisture content of noodle strings" referred to here is a measured value by the absolute drying method. In the absolute drying method, the entire portion of the noodle string to be measured is heated so that the product temperature of the noodle string becomes 130 ° C., and the weight of the noodle string before and after heating is calculated by the following formula to contain water in the noodle string. Calculate the rate.
Moisture content of noodle strings (% by mass) = [{(Weight of noodle strings before heating)-(Weight of noodle strings after heating)} / (Weight of noodle strings before heating)] x 100

The noodle string of the dried noodles of the present invention is unglued. From the viewpoint of solving the problem of "providing the dried noodles with ready-to-eat texture that can be eaten just by pouring hot water", it is preferable that the dried noodles (noodle strings) are gelatinized, that is, gelatinized. The ungelatinized one is superior in taste and texture. Therefore, in the present invention, ungelatinized (non-pregelatinized) noodle strings are used as the noodle strings, and the problem of quick-eating is solved by devising the composition and thickness of the noodle strings. The ungelatinized noodle strings are obtained by drying the raw noodle strings as they are without subjecting them to pregelatinization treatment such as steaming, as described later.

The noodle string of the dried noodles of the present invention has a thickness of 1.5 mm or less, preferably 1.4 mm or less, and more preferably 1.3 mm or less. The "thickness" of the noodle string here means the maximum value of the cross section of the cross section of the noodle line (the cross section along the direction orthogonal to the longitudinal direction of the noodle line). If the thickness of the noodle strings exceeds 1.5 mm, it becomes difficult to realize ready-to-eat food that can be eaten simply by pouring hot water. The thickness of the noodle strings is preferably thin in terms of quick eating, but if it is too thin, inconveniences such as poor texture like noodles and easy breaking of dried noodles may occur, so from the viewpoint of preventing such inconveniences. The lower limit of the thickness of the noodle string is preferably 0.5 mm or more, more preferably 0.7 mm or more.

The noodle strings of the dried noodles of the present invention contain flours and thickeners. The term "included" as used herein includes the meaning of "included as a raw material". That is, the noodle string of the dried noodles of the present invention is produced by using a raw material containing flours and a thickener.

The flours form the main component of the noodle strings of the dried noodles of the present invention, and typically occupy 50% by mass or more of all the raw materials used for producing the noodle strings. As the flour, the flour and starch conventionally used for producing noodles can be used without particular limitation, and one selected from the group consisting of flour and starch may be used alone or in combination of two or more. Can be done.

The content of starch is 5 to 50% by mass (that is, 5 to 50% by mass in terms of internal division with respect to the flours), preferably 10 to 50% by mass, more preferably 10 to 50% by mass, of the flours used as a raw material for the dried noodles of the present invention. Is 20 to 50% by mass. The starch content is typically proportional to the thickness of the noodle strip and is appropriately set according to the thickness of the noodle strip within the range of the content. When the starch content in the flour is in this range, the restorability of the dried noodles with hot water can be improved and the ready-to-eat properties of the dried noodles can be improved at a thickness of 1.5 mm or less. If the starch content in the flour is less than 5% by mass, there is little significance in using it (improvement of resilience, etc.), and if the starch content in the flour exceeds 50% by mass, the taste of the noodles becomes poor. It may decrease.

Examples of the flour include flour such as soft flour, medium-strength flour, semi-strong flour, strong flour, and durum flour; buckwheat flour, rice flour, corn flour, barley flour, rye flour, hatomugi flour, hie flour, and foam flour. .. Examples of starch include unprocessed starch such as tapioca starch, horse belly starch, wheat starch, cornstarch, waxy cornstarch, and rice starch, and etherification, esterification, acetylation, pregelatinization, cross-linking, and oxidation of these unprocessed starches. Examples thereof include processed starch that has been subjected to one or more treatments such as treatment and oil / fat processing, and one of these can be used alone or in combination of two or more. The term "starch" as used herein means a substance separated from flour such as wheat flour, and is distinguished from starch contained in the flour.

Particularly preferred starches are tapioca starch and potato starch, and more preferably modified starch obtained by subjecting these unprocessed starches to one or more of etherification, acetylation, and cross-linking treatments (hereinafter, these). Preferred starch is also collectively referred to as "specific starch"). In the present invention, as the starch, one type of the specific starch can be used alone or in combination of two or more types, and the specific starch and another starch can be used in combination. Of the starch used as a raw material for noodle strings according to the present invention, preferably 50% by mass or more, more preferably 75% by mass or more, still more preferably 100% by mass, that is, all of the starch used is the specified starch. preferable.

The thickener contained as a raw material in the noodle string of the dried noodles of the present invention is one or more selected from the group consisting of xanthan gum, propylene glycol alginate and hydroxypropylmethyl cellulose. By using these specific thickeners as a raw material for noodle strings of dried noodles, dried noodles having an immediate eating property and an excellent texture can be obtained.

The content of the thickener is 0.05 to 5.0% by mass, preferably 0.1 to 4.0% by mass, more preferably 0.1 to 4.0% by mass, based on the flour as the raw material of the dried noodles of the present invention. Is 0.5 to 3.0% by mass. If the content of the thickener is less than 0.05% by mass with respect to the flour, there is little significance in using it (improvement of texture, etc.), and the content of the thickener is outside the flour. If it exceeds 5.0% by mass, the taste and texture of the noodles may be inferior, and the workability (noodle-making property) at the time of producing noodle strings may be deteriorated.

When xanthan gum is used as a thickener, its content is preferably 0.1 to 5.0% by mass, more preferably 1.0 to 4.0% by mass, based on the amount of the flour.
When propylene glycol alginate is used as a thickener, its content is preferably 0.05 to 1.0% by mass, more preferably 0.1 to 0.6% by mass, based on the amount of the flour. Is.
When hydroxypropylmethyl cellulose is used as a thickener, its content is preferably 0.05 to 5.0% by mass, more preferably 1.0 to 3.0% by mass, based on the amount of the flour. be.

The noodle string of the dried noodles of the present invention may contain ingredients other than the above-mentioned flours and thickeners as raw materials. Other components include, for example, wheat protein, soybean protein, egg yolk / egg white / whole egg powder and protein materials such as liquid egg and defatted milk powder; fats and oils such as animal and vegetable fats and oils, powdered fats and oils; dietary fiber, swelling agent, and increase. Egg whites, emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, salt, sugar, sweetener, spice, seasoning, egg yolk, vitamins, minerals, pigment, fragrance, dextrin, sorbit, ethyl alcohol, enzyme preparation Etc., depending on the type of dried noodles and the like, one of these can be used alone or in combination of two or more.

Among the other components described above, wheat protein is particularly useful as a raw material for the noodle strings of the dried noodles of the present invention. In particular, when the content of starch as a raw material is relatively high, specifically, when the content of starch is 20% by mass or more with respect to flours, when wheat protein is used in combination, the content of starch is compared. It is possible to reduce the deterioration of the noodle-making property due to the large amount of the target (the content of the starch is relatively low) and to improve the texture of the noodles. The content of wheat protein is preferably 0.5% by mass or more, more preferably 1% by mass or more, further preferably 3% by mass or more, and preferably 15% by mass or less, by external division with respect to the flour. More preferably, it is 12% by mass or less.

In the dried noodles of the present invention, noodle dough is prepared using flours, thickeners and liquid raw materials, the noodle dough is made into noodles to obtain raw noodle strings, and the raw noodle strings are dried to increase the thickness. It is manufactured through a process of obtaining noodle strings of 1.5 mm or less.

The noodle dough can be prepared according to a conventional method. Typically, first, other raw materials and liquid raw materials, if necessary, are added to the raw material (raw material powder) containing the above-mentioned cereal flour and thickener, and kneaded to prepare a noodle dough. The content of each component in the raw material powder is as described above. The liquid raw material to be added to the raw material powder is typically mainly water, but may further contain other water-soluble raw materials such as salt and eggs in addition to water. The amount of the liquid raw material added to the raw material powder may be appropriately adjusted according to the type of dried noodles to be produced and is not particularly limited, but is typically about 25 to 60 parts by mass with respect to 100 parts by mass of the raw material powder. be.

The noodle dough can also be made according to a conventional method, and can be selected from known noodle making methods such as a mechanical manufacturing method, a hand-rolled manufacturing method, a hand-made manufacturing method, and an extrusion manufacturing method, depending on the type of dried noodles to be manufactured.

By drying the raw noodle strings obtained by making noodle dough, the noodle strings of dried noodles can be obtained. The method for drying the raw noodle strings is not particularly limited, and general tempering drying, cold air drying, natural drying, or forced drying such as hot air drying may be used. The noodle strings of dried noodles are cut to a desired length as needed.

In the method for producing dried noodles of the present invention, the raw noodle strings are not gelatinized (pregelatinized) before the raw noodle strings are dried. That is, in the method for producing dried noodles of the present invention, the raw noodle wires are steamed and dried as they are without heat gelatinization (pregelatinization). As a result, the noodle string of the above-mentioned ungelatinized dried noodles can be obtained.

The dried noodles of the present invention have a ready-to-eat property that can be eaten simply by pouring hot water. That is, in order to make the dried noodles of the present invention edible, unlike the conventional dried noodles, the treatment of immersing them in continuously heated hot water is not necessary, and the hot water is poured in the state of being contained in the container. All you have to do is wait a few minutes. When the dried noodles of the present invention are made edible, the hot water poured into the dried noodles does not necessarily have to be in a boiling state, and may be 85 ° C. or higher.

The dried noodles of the present invention can be applied to various noodles, and examples thereof include somen noodles, cold wheat, Chinese noodles, soba noodles, udon noodles, and pasta such as spaghetti.

The dried noodles of the present invention can also be applied as so-called cup noodles by taking advantage of their excellent ready-to-eat properties. The present invention includes dried noodles in the form of cup noodles, specifically, a container and a dry noodle in a container, which comprises a container and a dry noodle contained in the container, and the dry noodle is the dry noodle of the present invention described above. Is included.

The container of the dry noodles in a container of the present invention may be any as long as it can store a liquid such as hot water used for reconstitution inside, and its shape and material are not particularly limited, and it is used as a container for so-called cup noodles. What is possible can be used without particular limitation. Typically, a bottomed container having an upper opening and having heat resistance and heat retention is preferable, and examples of the material of the container include polypropylene and expanded polystyrene.

In the dried noodles in a container of the present invention, the form of the dried noodles contained in the container is not particularly limited. The dried noodles in the dried noodles in a container are typically an aggregate of a plurality of noodle strings, and in the aggregate, the plurality of noodle strings may be in the form of so-called noodle lumps, and are individually independent without forming a noodle lump. May be present in. In a noodle mass, a plurality of noodle strings are usually partially bonded to each other, and a large number of voids are present between the noodle strings. Further, the shape of the noodle string of the dried noodles is not particularly limited, and any shape such as a rod shape (straight line shape) or a curved shape shape can be adopted. Further, in the aggregate, the shape of the plurality of noodle strings may be uniform (fixed form) or non-uniform (atypical). The dried noodles in the dried noodles in a container preferably form a noodle mass, and the noodle mass is typically formed by a plurality of amorphous noodle strings forming one mass, which is a noodle mass in so-called cup noodles. It is common as.

When the dried noodles in the dried noodles in a container of the present invention form a noodle mass, the apparent bulk density of the noodle mass is preferably 0.5 g / cm ³ or less, more preferably 0.4 g / cm ³ or less. .. Since the apparent bulk density of the noodle mass inside the container is within this range, when hot water is poured into the container for eating, the hot water easily enters the voids of the noodle mass, and the resilience of the noodle mass is further improved. Can be improved. The apparent density of the noodle mass can be adjusted, for example, by appropriately adjusting the amount of liquid added to the raw material powder when preparing the noodle dough, the drying conditions of the raw noodle string, and the like. The apparent bulk density of the noodle mass is obtained by dividing the mass (g) of the noodle mass by the apparent volume (cm ³ ) of the noodle mass, that is, "mass of the noodle mass (g) / apparent volume of the noodle mass (cm ³ )". Calculated by. The "apparent volume of the noodle mass" is the product of the height (cm) of the noodle mass and the area of the bottom (cm ² ), that is, "height of the noodle mass (cm) x area of the bottom of the noodle mass (cm)". ² ) ”is calculated.

The dried noodles in a container of the present invention may contain ingredients other than the dried noodles as the contents of the container, and as such ingredients, for example, auxiliary ingredients to be eaten together with the noodles such as soup and ingredients. Can be mentioned. Such sub-ingredients may be in a dry state such as powdered soup or a drying ingredient, or may be stored in another container such as a bag that can be stored inside the container.

The dry noodles in a container of the present invention can be produced according to a conventional method, and the dry noodles can be produced according to the above-mentioned method for producing dry noodles of the present invention. Noodle lumps of dried noodles typically have a shape corresponding to the internal shape of the container in which the noodle lumps are housed, and noodle lumps having such a container-compatible shape form raw noodle strings into a container or a mold. It can be produced by a method of putting it in and drying it, or it can be produced by a method of forming dried noodles obtained by drying raw noodle strings or a mass of the noodles into a container-compatible shape. Specifically, for example, it can be produced by any of the following methods a) to c). Considering the loosening property when the dried noodles are boiled to make edible noodles, the noodles that contain a certain amount of water and can be deformed by an external force, as in the method b) or c) below, can be used in a container. A method of drying into a shape is preferable.

a) A method of cutting raw noodles or dried noodles obtained by drying the noodle mass into a container-compatible shape.
b) A method in which raw noodle strings are cut into appropriate sizes as necessary, placed in a mold or container, and dried together with the mold or container.
c) The dried noodles obtained by drying the raw noodle wire are cut into appropriate sizes as necessary, and then the dried noodles are made to absorb moisture, and then put into a mold or a container and dried together with the mold or the container. how to.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[Examples 1 to 10, Comparative Examples 1 to 12]
A predetermined amount of the raw materials (grain flour, thickener, wheat protein) shown in Tables 1 to 5 below are mixed to obtain a raw material powder, a predetermined amount of a liquid raw material is added to the raw material powder, and the mixture is kneaded with a commercially available horizontal mixer for 10 minutes. To prepare the noodle dough. The prepared noodle dough is rolled and combined with a noodle making roll to produce a noodle band, and the noodle string is cut out with a cutting blade having a predetermined count to obtain a raw noodle string, and the raw noodle string is gelatinized. Instead, the raw noodle strings were dried to obtain the desired ungelatinized dried noodle strings, specifically, a disk-shaped dried noodle mass having a predetermined bulk density with a drying weight of 50 g. .. Specifically, the drying of the raw noodle strings is carried out by retaining a predetermined amount of raw noodle strings so as to have a desired noodle mass shape (disk shape), and the shape-preserved raw noodle strings having an atmospheric temperature of about 40. It was carried out by leaving it in an environment of ℃ for 8 to 10 hours. Table 1 below shows somen noodles, Table 2 below shows cold wheat, Table 3 below shows Chinese noodles, Table 4 below shows Japanese soba noodles, and Table 5 below shows udon noodles. Details of the raw materials used are as follows. As the liquid raw material, Chinese noodles and Japanese soba noodles having the compositions shown in each table were used, and other than these, a saline solution having a salt concentration of 10% by mass was used.

・ Strong flour: Nisshin Seifun Co., Ltd., product name "Aution"
・ Semi-strong flour: Nisshin Flour Milling Co., Ltd., product name "Special Number One"
・ Medium-strength flour: Nisshin Flour Milling Co., Ltd., product name "Kaorufu"
・ Buckwheat flour: Made by Nikkoku Seifun Co., Ltd., product name "Kamejuzuki"
-Aethered tapioca starch: manufactured by Matsutani Chemical Industry Co., Ltd., product name "Yuri"
・ Ethered potato starch: manufactured by Matsutani Chemical Industry Co., Ltd., trade name "Farinex AG100"
-Propylene glycol alginate: manufactured by Taiyo Kagaku Co., Ltd., trade name "Neosoft AL31"
-Xanthan gum: manufactured by Nippon Colloid Co., Ltd., trade name "colloidal gum No. 13"
-Hypromellose methylcellulose: manufactured by Unitech Foods Co., Ltd., trade name "Metcell K250M"
・ Wheat protein: Glico Foods Co., Ltd., trade name "A Guru GB"
・ Powder Kansui: Made by Oriental Yeast Co., Ltd., trade name "Kansui Red"

[Test example]
50 g of dried noodle lumps of each Example and Comparative Example were placed in a bottomed cup container having an upper opening, 500 ml of boiling water was poured into the cup container and left for a predetermined time (hereinafter, such a predetermined leaving time). Is also referred to as "rehydration time"), and 10 specialized panelists ate the noodles in the cup container and evaluated the resilience and texture according to the following evaluation criteria. The results are shown in Tables 1 to 5 below as the average value of the evaluation points of 10 persons. In addition, although there are numbers with a hyphen (−) in the numbers of Examples and Comparative Examples, those having the same number before the hyphen are the same as dried noodles, only the rehydration time is different.

<Stability evaluation criteria>
5 points: Good enough to eat.
4 points: Almost edible, slightly good.
3 points: Most of the noodle strings are edible, but some cores remain.
2 points: The surface layer of the noodle string is edible, but the core remains in the center of the noodle string, which is a little defective.
1 point: Both the surface layer and the center of the noodle string are hard and defective.
<Evaluation criteria for texture>
5 points: The surface layer of the noodle string has moderate softness and smoothness, and the center of the noodle string has moderate elasticity, which is good.
4 points: The surface layer of the noodle string is soft, and the center of the noodle string is elastic, which is a little good.
3 points: The surface layer of the noodle string is a little soft, but the center of the noodle string is a little lacking in elasticity.
2 points: The surface layer of the noodle string is a little too hard, or the center of the noodle string is a little powdery and a little defective.
1 point: The whole noodle string is too hard or powdery and defective.

As shown in Table 1, Comparative Example 1 does not contain a thickener because the thickener is other than xanthan gum, propylene glycol alginate and hydroxypropylmethyl cellulose (alginic acid), and therefore Comparative Example 3 is Since it does not contain starch and a thickener, Comparative Example 4 does not contain starch, and as a result, the evaluation of the raw noodles was inferior to that of the examples.

As shown in Table 2, since Comparative Example 5 did not contain a thickener and Comparative Example 6 did not contain starch and a thickener, the evaluation of cold wheat was inferior to that of Examples.

As shown in Table 3, since Comparative Example 7 did not contain a thickener and Comparative Example 8 did not contain starch and a thickener, the evaluation of Chinese noodles was inferior to that of Examples.

As shown in Table 4, Comparative Example 9 did not contain a thickener, and Comparative Example 10 did not contain starch and a thickener, so that the evaluation of Japanese soba was inferior to that of Examples.

As shown in Table 5, in Comparative Example 11, the thickness of the noodle string exceeds 1.5 mm, and in Comparative Example 12, since starch and a thickener are not contained, each of them is used for evaluation of udon noodles as compared with Examples. The result was inferior.

Claims (7)

It is a dry noodle that contains ungelatinized noodle strings and can be eaten just by pouring hot water.
The noodle string has a thickness of 1.5 mm or less and contains flours and a thickener.
The flours contain 5 to 50% by mass of starch and contain 5 to 50% by mass.
The thickener is one or more selected from the group consisting of xanthan gum, propylene glycol alginate and hydroxypropylmethyl cellulose.
Dried noodles in which the content of the thickener is 0.05 to 5.0% by mass based on the external division with respect to the flours. The dried noodle according to claim 1, wherein the starch is derived from at least one selected from the group consisting of tapioca and potatoes. The dried noodle according to claim 1 or 2, which contains propylene glycol alginate as the thickener in an external division of 0.05 to 1.0% by mass with respect to the flour. A dry noodle in a container, comprising a container capable of storing a liquid inside and a dry noodle contained in the container, wherein the dry noodle is the dry noodle according to any one of claims 1 to 3. The dry noodle in a container according to claim 4, wherein the dried noodles form a noodle mass, and the apparent bulk density of the noodle mass is 0.5 g / cm ^{3 or less.} It is a method of manufacturing dried noodles that can be eaten just by pouring hot water.
Noodle dough is prepared using flour, thickener and liquid, the noodle dough is made into noodles to obtain raw noodle strings, and the raw noodle strings are dried to have a thickness of 1.5 mm or less. Has a process to obtain
The flours contain 5 to 50% by mass of starch and contain 5 to 50% by mass.
The thickener is one or more selected from the group consisting of xanthan gum, propylene glycol alginate and hydroxypropylmethyl cellulose.
A method for producing dried noodles, wherein the thickener is used in an external division of 0.05 to 5.0% by mass with respect to the flour. The method for producing dried noodles according to claim 6, wherein the raw noodle strings are not gelatinized before the raw noodle strings are dried.