JP2023135846A - Raw noodle and production method thereof - Google Patents

Abstract

To provide raw noodle having a texture of proper hardness and easiness to bite.SOLUTION: Raw noodle includes particular raw noodle strips containing coagulant. The coagulant has a breakage distortion rate of 30 to 75% and a breakage load of 2.0 to 4.0 N, when a breakage test is performed on a test sample of the coagulant using a Rheometer with a pushing jig under the conditions that a temperature of the sample is 25°C and that a pushing speed of the pushing jig is 0.5 mm/second. A production method of the raw noodle satisfies at least one of <1> and <2> described below. <1> A noodle dough preparing step is performed under a reduced pressure environment with a pressure reduction degree at -0.03 MPa or lower. <2> The frequency of rolling noodle dough in a rolling step is two or less.SELECTED DRAWING: None

Description

The present invention relates to raw noodles with improved texture.

Conventionally, mechanical noodle making has been used to mass produce noodles in the food industry. As noodle making methods in mechanical noodle making, rolling noodle making methods and extrusion noodle making methods are known. The rolling noodle method is a method in which noodle dough (dough) is stretched under pressure and then formed into noodle strings. Typically, raw material flour including wheat flour is added with water and kneaded to obtain noodle dough. The method includes the step of overlapping the noodle dough and rolling it multiple times using a rolling means such as a roll mill to obtain noodle strips, and cutting the noodle strips with a predetermined cutting blade to obtain raw noodle strings. On the other hand, the extrusion noodle-making method is a method of extruding the dough into noodle strings by applying pressure. Typically, the noodle dough is fed to an extruder and extruded through the holes of a die provided in the extruder. It has a step of obtaining noodle strings. Generally, in the rolling noodle manufacturing method, the gluten structure is formed through multiple rolling steps, so the noodles obtained by the rolling noodle manufacturing method have more elasticity than the noodles obtained by the extrusion noodle manufacturing method. It's easy to become.

Patent Document 1 describes a method for producing raw noodles using a rolling noodle method, in which a noodle sheet is prepared by extruding a noodle dough produced by a conventional method under normal pressure, and the noodle sheet is rolled to a predetermined noodle thickness within two times. It is described that the method includes a step of rolling. According to the manufacturing method described in Patent Document 1, it is said that raw noodles can be prepared in a short time and have a soft and crisp texture.

Patent Document 2 describes that in order to obtain instant fried noodles with a low fat and oil content, the porosity in the cross section of the noodle strings is set to 17.2% or less, and in order to achieve such a porosity, , it is stated that the number of times of rolling in the rolling noodle making method using a roll mill is preferably 1 to 2 times, which is less than the usual 3 to 8 times.

JP2017-60427A JP2020-178720A

Conventionally, commercially available raw noodles often have a viscoelastic and chewy texture in an edible state after cooking, and there is a need for raw noodles with a new texture. Specifically, there is a demand for raw noodles that have a texture unique to dry noodles, such as hardness and ease of chewing that are not found in conventional raw noodles, even though they are raw noodles. Raw noodles having such a dry noodle-like texture have not yet been provided.

An object of the present invention is to provide raw noodles that are edible, have appropriate hardness, and are easy to chew.

The present invention relates to raw noodles containing raw noodle strings,
The raw noodle strings include specific raw noodle strings containing a coagulant,
The coagulant was tested using a rheometer equipped with a pushing jig, using a rheometer equipped with a pushing jig, at a temperature of 25°C and a pushing speed of the pushing jig of 0.5 mm/sec. These raw noodles have a breaking strain rate of 30 to 75% and a breaking load of 2.0 to 4.0 N when subjected to a breaking test under the following conditions.
(Sample preparation method)
A coagulant to be evaluated is dissolved or dispersed in water to prepare an aqueous solution containing 12.5% by mass of the coagulant, and the aqueous solution is gelled to prepare a cylindrical gelled product. The gelled material has an axial length of 10.0 mm along the pushing direction of the pushing jig, and a length of 50.0 mm in the direction orthogonal to the axial direction.

The present invention also provides a method for producing the raw noodles of the present invention, comprising:
a noodle dough preparation step for obtaining noodle dough by kneading a mixture of raw material flour including grain flour and liquid;
a rolling step of rolling the noodle dough a predetermined number of times with a rolling roll to obtain a noodle sheet;
This is a method for producing raw noodles, which comprises a step of cutting the noodle strips to obtain raw noodle strings, and satisfies at least one of the following <1> and <2>.
<1> The noodle dough preparation step is carried out in a reduced pressure environment with a degree of reduced pressure of −0.03 MPa or less.
<2> The number of rolling times of the noodle dough in the rolling step is 2 or less.

According to the present invention, raw noodles are provided that are moderately hard and have a texture that is easy to chew.

FIG. 1 is a graph substituted for a drawing showing an example of a "strain rate-load curve" of a coagulant obtained by a rupture test according to the present invention.

The present invention relates to raw noodles. In the present invention, "noodles" includes all foods called noodles. Specific examples include pasta such as long pasta, udon, soba, somen, chilled barley, Chinese noodles, pho, and rice noodles.
The raw noodles of the present invention include raw noodle strings. The raw noodles of the present invention are typically noodle blocks that are aggregates of raw noodle strands.
In the raw noodles of the present invention, the shape of the cross section in the direction perpendicular to the longitudinal direction of the raw noodle strings (hereinafter also referred to as "noodle string cross section") is not particularly limited, and may be circular, oval, triangular, square, or pentagonal. The polygon may be any of the above polygons.

The raw noodles of the present invention, as raw noodle strings, have a breaking strain rate of 30 to 75% and a breaking load (load when the breaking strain rate reaches 70 to 85%) of 2. It is characterized in that it contains specific raw noodle strings containing a "coagulant having a strength of 0 to 4.0 N" (hereinafter also referred to as "specific coagulant"). The specific raw noodle strings containing such a specific coagulant have a texture that is moderately hard and easy to chew.
The breaking strain rate is an index of how easy it is to bite into the noodle strings when eating. If this value is too small, the texture may be poor and brittle, and if this value is too large, If the elasticity is too high, the noodle strings may be difficult to bite into.
The breaking load is an index of the hardness of the noodle strings when eaten. If this value is too small, the texture may be too soft due to insufficient hardness. If this value is too large, the noodle strings may become too soft. may become too hard.
From the viewpoint of further improving the texture, the strain at break of the specific coagulant is preferably 30 to 80%, more preferably 40 to 75%, and the breaking load of the specific coagulant is preferably 1.5 to 80%. 4.0N, more preferably 2.0 to 3.5N.

(Coagulant evaluation test)
First, a sample to be tested is prepared. A coagulant to be evaluated is dissolved or dispersed in water to prepare an aqueous solution containing 12.5% by mass of the coagulant, and the aqueous solution is gelled to prepare a cylindrical coagulant-containing gel. The coagulant-containing gel has a cylinder having a length in the axial direction (longitudinal direction) of 50.0 mm and a length (diameter) in the direction perpendicular to the axial direction (radial direction) of 10.0 mm.
Next, the sample (the coagulant-containing gel) was subjected to a rupture test using a rheometer equipped with a pushing jig under the conditions that the temperature of the sample was 25°C and the pushing speed of the pushing jig was 0.5 mm/sec. I do.

The breaking test will be further explained.
A wedge-shaped plunger is used as the pushing jig. The wedge-shaped plunger has a wedge-shaped shape, that is, a shape in which the width (length in the direction perpendicular to the pushing direction) gradually decreases from the rear end in the pushing direction toward the tip, and the tip in the pushing direction is 1 mm. It has a flat width finish. A specific example of the rheometer equipped with the wedge-shaped plunger is "RHEOMETER II series CREEP METER RE2-33005C" manufactured by Yamaden Co., Ltd.

In the breaking test, the breaking strain rate and breaking load of the sample are determined by the following steps 1 to 3 using the rheometer equipped with the wedge-shaped plunger. The sample was the above-mentioned "cylindrical coagulant-containing gel." In addition, the temperature of the sample during the test is adjusted to 25°C.

Step 1: Place the cylindrical gel sample on the sample stage of the rheometer. At this time, the sample is placed on the sample stage so that the radial direction (direction perpendicular to the axial direction) of the cylindrical sample coincides with the pressing direction by the plunger of the rheometer.
Step 2: A plunger waiting above the sample placed on the sample stage is lowered toward the sample at a constant speed of 0.5 mm/sec, and the tip of the plunger moves the sample downward from the upper side. Press to the side to break the sample (cut the gel). In this series of plunger operations, the thickness of the sample (the length in the radial direction of the cylindrical sample) at the time when the tip of the plunger contacts the sample (pressing starting point) is L1, and the pressing starting point If Lt is the thickness of the sample from the time until the sample breaks, the change in the load (N) applied to the plunger according to the change in the strain rate (%) calculated by the following formula. Get data. The data acquisition frequency at this time is 100 data/second.
Distortion rate (%) = (L1-Lt/L1) x 100
Step 3: Based on the data obtained in Step 2, plot the data on changes in load (N) according to changes in strain rate (%), with strain rate (%) on the horizontal axis and load (N) on the vertical axis. plot on the coordinate plane to obtain the strain rate-load curve. From the obtained strain rate-load curve, determine the breaking strain rate and breaking load of the sample.

FIG. 1 shows an example of the strain rate-load curve obtained from the breaking test. The peak indicated by the symbol A in the strain rate-load curve in FIG. 1 appears when the sample is fractured. The fracture strain rate and fracture load of the sample are determined as the coordinates (B, C) of this peak A. That is, the numerical value B of the strain rate (horizontal axis) corresponding to the peak A is the breaking strain rate of the sample, and the numerical value C of the load (vertical axis) corresponding to the peak A is the breaking load of the sample.
In addition, in this specification, the breaking strain rate and breaking load of a coagulant containing a specific coagulant are the values measured by the above-mentioned breaking test, unless otherwise specified.

Specific coagulants include, for example, thermocoagulable protein materials derived from animals such as whole eggs, egg yolks, egg whites, and whey; thermocoagulable protein materials derived from plants such as beans, wheat, and rice; thickeners such as agar, etc. Examples include saccharides, and one type of these can be used alone or two or more types can be used in combination. Among these, egg white powder is particularly preferred because it can form a gel that is hard and easy to chew, and thereby the desired effects of the present invention can be more reliably exerted.

From the viewpoint of ensuring the effect of the specific coagulant, the content of the specific coagulant in the specific raw noodle strings is preferably 0.2 to 2.0% based on the total mass of the specific raw noodle strings. 5% by weight, more preferably 0.5-2.0% by weight. If the content is too low, there is little point in using the specific coagulant, and if the content is too high, the noodle strings may become hard and difficult to bite into.

The specific raw noodle strings have a plurality of fine voids scattered in the cross section of the noodle strings. The porosity of the cross section of the noodle strings of the specific raw noodle strings is preferably 1.2% or less, more preferably 1.0% or less.
The porosity of the cross section of the noodle strings is calculated by the following formula.
Porosity of cross section of noodle strings (%) = (A/B) x 100
In the above formula, A is "the total area of voids with an area of 1000 μm ² or more in the cross section of the noodle strings", and B is the "area of the cross section of the noodle strings", both of which are in "μm ² ".
The porosity can be used as an index of the density of noodle strings. It can be evaluated that the smaller the porosity value is, the higher the density of the raw noodle strings is, and the larger the porosity value is, the lower the density of the raw noodle strings is.
Since the porosity of the cross-section of the noodle strings of the specific raw noodle strings is within the specific range, the breaking strain rate and breaking load of the specific raw noodle strings can be easily set within the specific ranges, and the chewability can be maintained while maintaining appropriate hardness. It becomes easier to obtain raw noodles with a texture that is easy to cut. If the porosity of the cross section of the noodle strings of the specific raw noodle strings is too high, the density of the noodle strings will become too low, and as a result, the texture may be too soft and brittle. The lower limit of the porosity of the cross-section of the noodle strings of the specific raw noodle strings is not particularly limited, but if the porosity is too low, it becomes difficult to bite off the specific raw noodle strings, so to prevent this, it is preferably 0. 0.01% or more, more preferably 0.05% or more.

The above A and B for calculating the porosity of the cross section of the noodle strings are determined by the following procedure.
First, the noodle strings to be measured are cut in a direction perpendicular to its longitudinal direction to obtain a section with a longitudinal length of 20 μm, and the section is placed on a slide glass so that both cross sections of the noodle strings are the top and bottom surfaces. A cover glass is then placed on top of the section to prepare an observation sample in which the section is held between the slide glass and the cover glass. Next, the observation sample is observed using an optical microscope, and an observation image magnified 20 times is photographed. Then, A and B are measured from the observed image using image analysis software (ImageJ). Specifically, the outer edge of the section in the observation image is bordered with a Polygon section, the area of the section, "area of the cross section of the noodle string" (B) is measured, and then the observation image is converted into 16-bit data. Convert it to a black and white image, set the brightness threshold to 200, and measure the "total area of voids of 1000 μm ² or more" (A) in the section.

The specific raw noodle strings constituting the raw noodles of the present invention contain at least grain flour. The content of flour in the specific raw noodle strings is preferably 30% by mass or more, more preferably 35 to 60% by mass.
The flour used in the present invention includes grain flour and starch, and one type thereof can be used alone or two or more types can be used in combination.
Examples of grain flour include wheat flour, rice flour, barley flour, and rye flour. Examples of wheat flour include strong flour, semi-strong flour, medium-strength flour, weak flour, whole wheat flour, and durum flour (including durum semolina and durum wheat flour).
Examples of starches include raw starches such as potato starch, corn starch, waxy corn starch, rice starch, wheat starch, and starch derived from beans; Examples include modified starches that have been subjected to one or more of the following processing treatments.

The specific raw noodle strings may contain other components other than the above-mentioned grain flour and specific coagulant. As the other ingredients, any ingredients that can be used in the production of noodles can be used without particular limitation without departing from the spirit of the present invention, such as wheat protein, wheat gluten, soybean protein, egg yolk powder, and egg white powder. , protein materials such as whole egg powder and skim milk powder; oils and fats such as animal and vegetable oils and powdered oils; kansui, calcined calcium, swelling agents, emulsifiers, thickeners, salt, sugars, sweeteners, spices, seasonings, and vitamins. , minerals, pigments, fragrances, alcohol, preservatives, and enzyme agents, and one of these can be used alone or two or more can be used in combination.
The specific raw noodle strings can be manufactured using a conventionally known noodle manufacturing method. Noodle-making methods that can be used to produce specific raw noodle strings include a noodle-making method in which the dough is directly extruded into noodle strings; a noodle-making method in which the dough is extruded into noodle strips, then rolled and cut into noodle strings; and a noodle-making method in which the dough is rolled into noodle strings. Examples include a rolling noodle-making method in which a rough noodle strip is formed, and the rough noodle strip is rolled and cut into noodle strings. Among these, the rolling noodle method is particularly preferred.

The raw noodles of the present invention may contain raw noodle strings other than the specific raw noodle strings. From the viewpoint of ensuring the predetermined effects of the present invention, the content of specific raw noodle strings in raw noodles is preferably 80% by mass or more, more preferably 80% by mass or more based on the total mass of the raw noodles. is 100% by mass. That is, it is particularly preferable that the raw noodles of the present invention contain only specific raw noodle strings as raw noodle strings.

The raw noodles of the present invention become edible by heating and cooking according to a conventional method. The method of cooking the raw noodles of the present invention is not particularly limited, and examples thereof include methods of cooking in the presence of moisture, such as boiling using hot water and steaming using saturated steam or superheated steam.

Hereinafter, the method for producing raw noodles of the present invention will be explained. In the method for producing raw noodles of the present invention, specific raw noodle strands are produced using a rolling noodle production method using a roll mill, and the raw noodles of the present invention, which are noodle blocks containing the strands, are produced.

The method for producing raw noodles of the present invention includes a noodle dough preparation step in which a mixture of raw material flour containing grain flour and liquid is kneaded to obtain noodle dough.
In the noodle dough preparation step, the dough can be prepared according to a conventional method. Typically, a liquid is added to raw material flour and kneaded using a mixer or the like to prepare crumb-like noodle dough consisting of an aggregate of a large number of noodle grains.
The raw material flour may contain at least cereal flour, and may further contain other ingredients as required. The liquid added to the raw material flour is typically water, but is not particularly limited. For example, a seasoning liquid prepared by dissolving or dispersing a seasoning such as salt in water, egg liquid, etc. can be used. The amount of liquid added to the raw material flour may be adjusted as appropriate depending on the type of noodles to be manufactured. For example, the amount of liquid added to the raw material powder can be 28 to 50 parts by mass per 100 parts by mass of the raw material powder.

A preferable example of the raw material powder used in the present invention is raw material powder A having the following formulation. Raw material flour A is particularly suitable for pasta.
(Composition of raw material powder A)
- Durum flour: preferably 50 to 100% by mass, more preferably 75 to 100% by mass, based on the total mass of raw material flour.
-Specific coagulant: preferably 0.2 to 2.5 parts by mass, more preferably 0.5 to 2.1 parts by mass, per 100 parts by mass of grain flour (cereal flour and starch) in the raw material flour.

The method for producing raw noodles of the present invention includes a rolling step of rolling the noodle dough obtained in the noodle dough preparation step a predetermined number of times with a rolling roll to obtain a noodle sheet.
The noodle dough to be subjected to the rolling process is typically a coarse noodle strip obtained by shaping the crumbly noodle dough (aggregate of noodle grains) obtained in the noodle dough preparation step into a belt shape. The coarse noodle strip may have a single layer structure or a laminated structure. A coarse noodle strip with a laminated structure (composite coarse noodle strip) can be obtained, for example, by stacking a plurality of coarse noodle strips and passing them through a shaping roll. Coarse noodle strips can be produced according to conventional methods. For example, a coarse noodle strip can be obtained by shaping a crumbly noodle dough into a strip using a shaping roll. Alternatively, for example, coarse noodle strips can be obtained by putting crumbled noodle dough into an extruder such as an extruder and extruding it into a strip under normal pressure or reduced pressure. In the latter method, instead of directly extruding the coarse noodle strips from the extruder, non-band-shaped (for example, lump-like) noodle dough is extruded and the extruded noodle dough is shaped using a shaping roll or the like to obtain the coarse noodle strips. You can also do it.
The rolling step can be carried out in a conventional manner using a known rolling device equipped with a rolling roll. The rolling device is typically equipped with one or more pairs of rolling rolls, and rolls the supplied coarse noodle strips by sandwiching them between the rolling rolls to form noodle strips that are thinner than the coarse noodle strips. It is made to form.

The method for producing raw noodles of the present invention includes the step of cutting the noodle strips obtained in the rolling process to obtain raw noodle strings (including specific raw noodle strings; hereinafter the same applies unless otherwise specified). process). The noodle strip cutting step can be performed using a cutting blade according to a conventional method.

The method for producing raw noodles of the present invention may include the steps of heating and cooking the raw noodle strings obtained in the noodle strip cutting step, and refrigerating or freezing the cooked noodle strings. Chilled noodles are produced when heated and cooked noodle strings are refrigerated, and frozen noodles are produced when the noodle strings are frozen.

The method for producing raw noodles of the present invention is characterized in that it satisfies at least one of the following <1> and <2>. As a result, it becomes possible to more stably produce specific raw noodle strings whose breaking strain rate and breaking load are each within the specific range, and furthermore, the porosity of the noodle cross section of the specific raw noodle strings can be controlled within the specific range. It becomes easier to adjust.
<1> The noodle dough preparation step is carried out in a reduced pressure environment with a degree of reduced pressure of −0.03 MPa or less.
<2> The number of rolling times of the noodle dough (coarse noodle strip) in the rolling step is 2 or less.

The degree of vacuum in the environment in which the noodle dough preparation step is carried out is preferably -0.03 to -0.1 MPa, more preferably -0.06 to -0.1 MPa. Noodle dough preparation in a reduced pressure environment with a degree of reduced pressure of -0.03 MPa or less can be carried out using known means such as a vacuum mixer. Note that the degree of reduced pressure (pressure in a reduced pressure space) in this specification is a gauge pressure with atmospheric pressure set to zero.

From the viewpoint of producing high-quality specific raw noodle strings more stably, in the rolling process, in addition to rolling the noodle dough (coarse noodle strip) twice or less, It is preferable to set the degree of rolling of the strip) within an appropriate range.
Specifically, when the thickness of the noodle dough (rough noodle strip) before rolling is T1, and the thickness of the noodle dough after rolling (thickness of the noodle strip) is T2, the ratio of T2 to T1 (T2/T1 , hereinafter also referred to as "rolling ratio") can be an index of the degree of rolling. The smaller the value of the rolling ratio, the greater the degree of rolling of the noodle dough (coarse noodle strip), that is, the noodle dough is rolled out relatively thinly. The rolling ratio in the rolling step is preferably 0.60 to 0.10, more preferably 0.35 to 0.10.
In addition, when rolling is carried out a plurality of times, the rolling degree of each time may be the same or different. In the latter case, for example, the rolling reduction may be 0.40 in the first rolling, and 0.40 again in the second rolling, resulting in a final rolling reduction of 0.16.
Further, from the same viewpoint as above, the diameter of the rolling roll used in the rolling step is preferably 45 to 600 mm, more preferably 90 to 450 mm.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to the following Examples.

[Examples 1 to 6, Comparative Examples 1 to 3: Production of fresh pasta]
A raw material powder was prepared by mixing raw materials according to the formulation described in the "Raw material powder composition" column of Table 1 below. Details of the raw materials used are as follows.
・Wheat flour: Durum semolina (manufactured by Nisshin Seifun Co., Ltd., product name "Leone G")
・Coagulant A (specific coagulant): Egg white powder (animal-derived thermocoagulable protein material), manufactured by Kewpie Egg Co., Ltd., product name: "Dried egg white K type No. 10"
・Coagulant B (specific coagulant): Agar, manufactured by Ina Foods Co., Ltd., product name "Karikorikan"
・Coagulant C (non-specific coagulant): Curdlan, manufactured by MC Food Specialties Co., Ltd. Add 36 parts by mass of water to 100 parts by mass of the prepared raw material flour, and reduce the pressure using a noodle mixer (horizontal pin mixer). In an environment where the temperature was set within the predetermined range shown in Table 1, kneading was carried out at high speed for 5 minutes and at low speed for 10 minutes to obtain crumbly noodle dough (noodle dough preparation step). The obtained noodle dough was shaped into a strip using a shaping roll to obtain a coarse noodle strip, and then two of the coarse noodle strips were stacked and passed through a shaping roll to obtain a composite coarse noodle strip.
Next, the obtained composite coarse noodle strip was rolled a predetermined number of times using a rolling roll under the conditions shown in Table 1 to obtain a noodle strip with a thickness of 2 mm (rolling step). In the rolling process, a rolling roll with a diameter of 180 mm was used. In addition, when rolling was performed multiple times, the rolling rate was the same each time.
Next, the obtained noodle strips were cut with a cutting blade (circle No. 15) to obtain the desired raw noodles (fresh pasta).

〔Evaluation test〕
The raw noodles to be evaluated were boiled in boiling water for 3 to 5 minutes to obtain boiled noodles, and 10 expert panelists ate the boiled noodles and evaluated the texture according to the following evaluation criteria. The expert panelists had been engaged in the business of evaluating the texture of noodles for more than 5 years. The evaluation results (average scores of 10 panelists) are shown in Table 1.
<Texture evaluation criteria>
5 points: Very good hardness and ease of biting.
4 points: Good hardness and ease of biting.
3 points: Hardness and ease of biting are somewhat good.
2 points: Poor hardness and ease of biting.
1 point: Very poor hardness and ease of biting.

As shown in Table 1, the fresh pasta of the example contains specific coagulants (coagulants A and B) whose breaking strain rate and breaking load are within the specified ranges, so coagulant C, which is not a specific coagulant, is used. The texture was superior to that of the fresh pasta of Comparative Example 1 containing the following ingredients. In addition, the fresh pasta of the example satisfies at least one of "the degree of pressure reduction in the noodle dough preparation process is -0.03 MPa or less" and "the number of rolling times of the noodle dough in the rolling process is 2 times or less", whereas the comparative example Fresh pasta in items 2 and 3 is manufactured without satisfying this requirement, so in order to produce fresh noodles with excellent texture, it is effective to adjust the degree of pressure reduction and the number of rolling times within the specified range. I understand that.

Claims (3)

Raw noodles including raw noodle strings,
The raw noodle strings include specific raw noodle strings containing a coagulant,
The coagulant was tested using a rheometer equipped with a pushing jig, using a rheometer equipped with a pushing jig, at a temperature of 25°C and a pushing speed of the pushing jig of 0.5 mm/sec. Raw noodles having a breaking strain rate of 30 to 75% and a breaking load of 2.0 to 4.0 N when subjected to a breaking test under the following conditions.
(Sample preparation method)
A coagulant to be evaluated is dissolved or dispersed in water to prepare an aqueous solution containing 12.5% by mass of the coagulant, and the aqueous solution is gelled to prepare a cylindrical gelled product. The gelled material has an axial length of 10.0 mm along the pushing direction of the pushing jig, and a length of 50.0 mm in the direction orthogonal to the axial direction. The raw noodles according to claim 1, wherein the specific raw noodle strings have a porosity of 1.2% or less in a cross section in a direction perpendicular to the longitudinal direction. The method for producing raw noodles according to claim 1 or 2,
a noodle dough preparation step for obtaining noodle dough by kneading a mixture of raw material flour including grain flour and liquid;
a rolling step of rolling the noodle dough a predetermined number of times with a rolling roll to obtain a noodle sheet;
A method for producing raw noodles, the method comprising: cutting the noodle strips to obtain raw noodle strings, and satisfying at least one of the following <1> and <2>.
<1> The noodle dough preparation step is carried out in a reduced pressure environment with a degree of reduced pressure of −0.03 MPa or less.
<2> The number of rolling times of the noodle dough in the rolling step is 2 or less.

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