JP5161287B2 - Noodle products - Google Patents

Description

  It is related with the noodle product which reduced the acidity of the acid-processed noodle, the acid smell, and the taste which arises when neutralizing the acid-processed noodle.

  In wet type noodles such as boiled noodles, acid treatment may be performed in order to improve storage stability. Specifically, the pH of the noodles is lowered by attaching an acid solution to the noodle strings in the noodle production process or by adding an acidic substance to the noodle raw material, thereby preventing bacterial growth and improving the storage period. Is.

  In particular, raw-type instant noodles (LL noodles) are wet-type noodles and can be stored indoors for 5 months or longer. The production method is that raw noodles are gelatinized by boiling or steaming, then immersed in an organic acid solution, acid-treated, acidified noodle strings are hermetically packaged, and the package is still about 90-100 ° C. Sterilize by heating for several tens of minutes. In the case of raw-type instant noodles, the acid treatment conditions described above are strict in order to impart high storage stability, and the noodle pH of the product is stipulated as 3.8 to 4.8 according to the JAS standard. Is very strong.

  Since the acid-treated noodles have an unnatural sour acid odor in the noodles and the soup at the time of eating depending on the acid used, it is necessary to devise ways to eliminate them. As one of the methods, there is a method in which an alkaline substance is added in advance to a soup or sauce to be added to noodles in a product, and neutralized at the time of eating to reduce acidity. However, the salt produced by the neutralization reaction affects the taste, and a nasty taste is inevitably produced. In the case of a soup type product, the soup does not have a refreshing taste. As a prior document concerning such an acid noodle product neutralizing agent (alkaline pH adjuster), although the product form is a technique used for Chinese noodles, Patent Documents 1 and 2 are known. ing.

  On the other hand, techniques for adding a substance that reduces sourness to the noodle raw material or causing the noodle strings to absorb a substance that reduces sour acid odor during the production process are also known. Specifically, Patent Document 3 discloses a method of adding cyclodextrin, particularly maltosylcyclodextrin, to noodle strings in any step of noodle production, and Patent Document 4 discloses a method of containing a sugar solution such as sucrose or maltose. Patent Document 5 discloses a technique for containing catechins. In addition, the present applicant has also filed and disclosed a technique of using potassium chloride and trehalose in combination with noodle raw materials as Patent Document 6.

  However, the raw type instant noodles are particularly strongly acid-treated so that the noodle pH is 4.8 or less, and the actual product is about pH 4.3. Cannot be reduced sufficiently.

  In fact, when the present inventors verified the techniques of Patent Documents 3 to 6, it is not possible to eliminate sourness and acid odor with any addition amount within a range that does not significantly affect the noodle-making property and taste. However, when the amount of the substances described in Patent Documents 3 to 6 is increased, not only the taste, but also the noodle-making properties are adversely affected. Specifically, when a large amount of cyclodextrin (Patent Document 3) or saccharide (Patent Document 4) is added to the raw material, the connection of the noodle band is deteriorated, the noodle-making property is deteriorated, and the texture is also deteriorated. When these substances were added to the acid treatment solution during the process, there were problems such as variations in the amount of acid attached to the noodle strings, making it difficult to adjust the pH accurately. In addition, in the case of catechin (Patent Document 3), the bitterness is strong, and when it is processed in the step after noodle making, the taste is affected in a small amount, and the color tone of the noodles turns brown.

Japanese Patent No. 2896252 Japanese Patent No. 2923196 Japanese Patent Publication No. 7-14328 JP 2004-208532 A JP 2007-20525 A Japanese Patent No. 3520062

  The present inventors have reduced acidity and sour odor of acid-treated noodles having an acidic pH, and have no adverse effects on noodle-making properties and no off-flavors that occur when using a neutralizing agent. An object of the present invention is to provide a noodle product in which the taste of soup at the time of eating is refreshed.

  As a result of diligent research to solve the above problems, the present inventors have included cyclodextrin in acidic noodle strings, and additionally added an alkaline pH adjuster to the noodle so that it is acidic during eating. By acting on the noodles, not only the sour acid odor is suppressed, but the off-taste caused by the neutralization reaction with the pH adjuster is reduced, and in the case of soup, the desired noodle product with a clean taste is obtained. The present invention has been found.

  That is, the present invention relates to an acidic noodle containing cyclodextrin in the noodle strings, and an noodle product comprising an alkaline pH adjuster or a seasoning containing the pH adjuster as an attachment to the acidic noodle Is to provide. In particular, in the present invention, even if the noodle product is a raw-type instant noodle having a low noodle pH and a very strong sour acid odor, the intended effect can be obtained.

  Such a noodle product of the present invention is prepared by adding the above-described alkaline pH adjuster or a seasoning containing the pH adjuster to the acidic noodles during eating or cooking, and neutralizing the food to eat. It is preferable to do. Specifically, after warming acidic noodles in a microwave oven, a method of eating by adding an attached alkaline pH adjuster or a seasoning containing the pH adjuster to acidic noodles, or a product of soup If so, there is a method of pouring hot water into acidic noodles and adding an alkaline alkaline pH adjuster or a seasoning containing the pH adjuster to eat. In the case of the latter soup product, the pH of the soup when eating after cooking is preferably 6.5 to 7.5.

  Any alkaline pH adjuster can be used as long as it can be used for food, but it preferably contains an alkaline carbonate and an alkaline phosphate. For this, sodium carbonate, potassium carbonate, trisodium phosphate, citrus and the like are preferable. Moreover, when the small amount of catechin is added to the noodle strings, the off-taste produced is further eased, which is preferable.

Moreover, when the noodle product of the present invention is a raw-type instant noodle, it is preferable that the noodle is manufactured by the following steps. That is,
(A) adding kneaded water to the raw material powder and kneading to prepare a noodle dough,
(B) A step of making the noodle dough into a raw noodle string by a conventional method,
(C) α-treating the raw noodle strings,
(D) a step of treating the pregelatinized noodle strings with an aqueous solution of an organic acid to adjust the pH of the noodle strings to 4.8 or less;
(E) a step of sealing and packaging the acid-treated noodle strings in a package, and heat-sterilizing the package as it is;
It was manufactured including each process of
You may add a cyclodextrin to the raw material powder | flour of a process (a), or you may provide a cyclodextrin to a noodle string before acid-sealing after an acid process in a process (e).

  When cyclodextrin is added to the raw material powder in the step (a), the amount is 2 to 50 g, preferably 2 to 20 g, per 1 kg of the raw material powder. Moreover, the effect is further enhanced by adding catechin to the raw material powder in the step (a).

  In addition, in the case of raw-type instant noodles, as the attached alkaline pH adjuster, any alkaline agent that can be used for food can be used, but when sodium carbonate or potassium carbonate is used, ) To (e) The amount of sodium carbonate and / or potassium carbonate added is preferably 0.06 to 0.12 g based on 100 g of the noodle weight of acidic noodles produced through the steps (e) to (e).

  According to the present invention, it is possible to suppress the sour acid odor of noodles made acidic for the purpose of imparting preservability and to eat a seasoning containing an attached pH adjuster or pH adjuster to reduce the sour acid odor. Odors that occur when added sometimes can be suppressed.

  In particular, when the noodle product of the present invention is a raw-type instant noodle, the pH of the noodle is very low at 4.8 or less, so that it is difficult to sufficiently suppress acidity and acid odor with conventional techniques, and a neutralizing agent is used. When the acidity was reduced, a clear puffy taste was felt, but according to the present invention, even raw type instant noodles can suppress such taste and odor to a level that hardly feels, soup In the case of the type, the taste of the soup at the time of eating will be refreshed.

Hereinafter, the present invention will be described in detail according to the manufacturing process.
The raw material powder for noodles used in the present invention can be a normal raw material powder used for noodle making. In other words, flour, such as starch and buckwheat flour, is added to wheat flour as necessary to make raw material flour, and if necessary, additives such as citrate, alkaline agent, salt, egg white, gluten, thickening polysaccharide, pigment, etc. Add in powder form or dissolve in kneading water and knead well.

  In the present invention, it is preferable to add cyclodextrin to the noodle raw material. As a method for adding cyclodextrin to the raw material, it may be added to the raw material powder as a powder, suspended or dissolved in kneading water, or a combination thereof. However, since cyclodextrin is not very soluble in water, it is preferable to add it to the raw material powder as a powder. A large amount can be added to the raw material powder as much as possible by adding it as a powder. Can be added.

  In this way, by adding cyclodextrin to the raw material powder and holding it in the noodle strings, only the acidity and acid odor of the noodle strings themselves due to the organic acid absorbed by the noodle strings in the subsequent acid treatment step are suppressed. Not only the salty taste caused by the reaction between the pH adjuster added at the time of eating and the acid eluted from the noodles, but the majority of the cyclodextrin is retained in the noodles. There is little influence.

  The amount of cyclodextrin added varies depending on the final noodle pH, etc., but in the case of raw-type instant noodles, 2 g to 50 g, preferably 2 g to 20 g, per 1 kg of raw material flour (flour such as wheat flour + starch) It is good to add. The cyclodextrin may be any type of α, β, γ, and may be a mixture, but it is most preferable to use maltosyl cyclodextrin having good solubility.

  Next, the kneaded noodle dough is made into a noodle band by a conventional method, and further rolled and cut to obtain a noodle string. Alternatively, the noodle strings may be extruded by an extruder or the like by a conventional method. These noodle strings are steamed and / or boiled. Wash the noodle strings that have been pregelatinized with water if necessary and cut them into one serving (if the cut is after the noodle string cutting step, it can be performed at any point in time until the package is hermetically packaged. Not limited to later).

  Next, the noodle strings are acid-treated by immersing the noodle strings in an organic acid solution or spraying the organic acid solution onto the noodle strings to adjust the pH of the noodle strings to acidic. Instead of performing the acid treatment after the gelatinization, the boiled liquid may contain an organic acid, and the acid treatment may be performed simultaneously with the alpha treatment. As the organic acid used for the acid treatment, lactic acid, acetic acid, citric acid, adipic acid, tartaric acid, vinegar, etc. or a mixture thereof can be used. In the case of raw-type instant noodles, the pH of the noodle strings after acid treatment is 4.8 or less and 3.8 or more. In terms of bacteriostatic properties, the pH is preferably about 4.3.

  In this way, the noodles acidified by acid treatment are added to the package with a low-viscosity thickening polysaccharide aqueous solution or fats such as white tightening oil as needed. And seal. When distributing the product in a chilled type, the noodle strings are simply packaged into a product, or the packaged product is lightly heated at about 80 to 100 ° C.

  On the other hand, in the case of raw-type instant noodles, they are sterilized by heating by enclosing them in a bag that is not broken by heat treatment, such as a pouch for LL noodles, a retort pouch, or other rigid resin container. The heating temperature in this case may be higher than 100 ° C., but the heat treatment is carried out, for example, by putting it in a steambox at about 90-100 ° C. for 20-90 minutes or immersing it in hot water at that temperature.

  In addition, when packaging acid-treated noodles in a package, a solution of cyclodextrin can be added together with a loosening agent or alone and absorbed in the noodle strings. In the case of raw-type instant noodles, the added cyclodextrin solution is adsorbed and absorbed by the noodle strings while the package is heat sterilized. Thus, the acid odor can be reduced and the refreshing taste can be improved by adsorbing cyclodextrin to the noodle strings after acid treatment.

  In this way, the method of introducing cyclodextrin together with noodles into a package for packaging noodle strings can adsorb a larger amount of cyclodextrin and can accurately absorb the target amount. Therefore, it is preferable. In this case, as in the case of addition of the raw material, the cyclodextrin may be α, β, or γ, but it is preferable to use maltosylcyclodextrin having high water solubility. The addition amount of cyclodextrin at this stage is preferably about 0.05 to 3 g per 100 g of noodle weight.

  In the present invention, acidic noodles containing cyclodextrin are produced as described above, and seasonings (powder or liquid concentrated soup attached to individual bags) are added to the noodles, and if necessary, Yaku is further packaged into a product. In the seasoning, an alkaline pH adjuster is added so as to neutralize the pH of the noodle or soup, and when the product is a soup, the pH of the soup at the time of eating is preferably approximately neutral, preferably pH 6.5. A seasoning (powder soup, etc.) containing an alkaline pH adjusting agent (neutralizing agent) in an amount of 7.5 is set as a set with noodles.

  As the pH adjuster, any alkaline pH adjuster that can be used in foods can be used. Preferably, the pH adjuster includes carbonates and phosphates. Particularly preferred are sodium carbonate, potassium carbonate, trisodium phosphate and the like, which have relatively little influence. When the product is raw-type instant noodles, sodium carbonate and / or potassium carbonate is used, and the addition amount is preferably about 0.06 to 0.12 g with respect to 100 g of acid-treated noodles. In addition, the alkaline pH adjuster is not added to the seasoning, but only the pH adjuster is added to the individual bag separately, or an excipient or the like added to this is added to the acid-treated noodles. May be.

  In this way, the product of the present invention is manufactured, but the product form may be Chinese noodles, Japanese noodles such as udon and soba, and pasta such as spaghetti. In addition, chilled noodles, frozen noodles and the like may be used as long as the noodle strings have an acidic pH, and are particularly suitable for raw type instant noodles with severe acid treatment conditions and strong sour acid odor. .

  And the product by this invention eats by making the said pH adjuster, a seasoning, or the seasoning containing a pH adjuster neutralize with noodles in the case of eating. Specifically, in the case of products that are not soups such as fried noodles and spaghetti, after heating the noodles in a microwave oven, or cooking or warming with hot water and draining, the pH adjuster is applied to the noodles. Alternatively, a seasoning containing a pH adjuster is mixed with sauce and sauce to act.

  On the other hand, if the product is a soup type, add hot water to the noodles and add a pH adjuster or soup containing a pH adjuster to the noodles, or add hot water to the noodles or cook with hot water. After that, drain the hot water once, throw it away, add hot water again, add soup containing a pH adjuster, and so on. Eat. In the case of the present invention, since the effect of suppressing the sour sour odor is very high, even hot-type instant noodles are poured without adding hot water once, and hot water is poured into the noodles, and this contains a pH adjuster. Even if you eat just by adding soup, you can eat enough, and the soup also has a clean taste without any taste.

  In the above description of the production process, the method of adding cyclodextrin during raw material kneading (step a) and the method of adding cyclodextrin when packaging in a package (step e) have been described. For example, boiled liquid or acid A method of absorbing the solution by adding it to the treatment liquid or a step of immersing the cyclodextrin in the solution can be considered, and such a treatment method can also be performed.

  However, when treated in these steps, it is difficult to accurately control the amount of cyclodextrin added or adsorbed. In particular, cyclodextrin is not highly soluble, so it is difficult to absorb a sufficient amount of cyclodextrin. Moreover, when the treatment which makes cyclodextrin adsorb | suck to a noodle strip before an acid treatment or at the time of an acid treatment seems to hold an organic acid extra by the influence of a cyclodextrin, pH adjustment is difficult to be stabilized.

  In the present invention, catechin can be added to the noodle raw material. When catechin is added, the effect of the present invention is improved. However, since catechins cause bitterness and color change in very small amounts, it is better to add them as raw material powder. As the catechin, a tea extract or a synthetic product can be used, but catechin, gallocatechin, or an epimer or a derivative thereof can be used. In particular, the use of catechins clathrated with cyclodextrin can suppress adverse effects on the taste, so it is also preferable to use such cyclodextrin clathrate type catechins. The amount added is preferably about 2 to 20 mg as catechin content per 1 kg of raw material.

The present invention will be specifically described below based on examples, but the present invention should not be construed as being limited based on the disclosure of these experimental examples and examples.
<Experiment 1> (Verification of cyclodextrin raw material addition amount and neutralizing agent attachment)
Mixing 700g of wheat flour (medium flour) and 300g of starch, changing the addition amount of maltosylcyclodextrin from 0 to 20g every 5g, mixing with powder, 400ml of mixed water dissolving 2g of sodium carbonate And kneaded well with a mixer for 15 minutes.

  The kneaded dough is rolled and rolled to make a noodle strip with a thickness of 3.3 mm, cut with an 8-blade blade, cut into 115 g per serving, boiled for 10 minutes, and gelatinized. did. The gelatinized noodles were drained, washed with water and cooled, and then immersed in 1.5% lactic acid solution for 1 minute. After that, the noodles that have been drained are filled in a pouch for LL noodles, added with 2 ml of white squeeze oil, sealed, heat-treated in a 97 ° C steam sterilizer for 40 minutes, and then cooled to produce raw instant noodles. Got.

  In addition, the noodle weight of Example 1 obtained as described above was about 210 g per serving. The pouched acid-treated noodles were allowed to stand for 1 day or longer, then opened in a bowl, poured with hot water, loosened and then drained. Next, 400 ml of hot water was added again, powder soup mixed with 0.18 g of sodium carbonate was added, and the lid was capped and gently stirred. The panel was eaten by five panelists, and the soup taste was evaluated on a 7-point scale. . Table 1 shows comments regarding soup evaluation, measurement results of soup pH during eating, and sensory evaluation when eating noodles.

In addition, as for the score of the evaluation of the soup, the paneler averaged the total score after each self-scoring, the average score was scored in units of 0.5 points, and a score of 5 points or more was regarded as a level that could be sufficiently commercialized, and was scored.
Specific evaluation criteria are:
1: The taste of the soup is not clear, and you can feel the taste.
Compared to 2: 1, it does not change much to the extent that you feel some difference.
3: If it is pointed out, it feels that it is different from 1 and the clean feeling is not enough, but it is better than 4: 1, but it is not a level that can be said to be clear.
5: A level that is possible as a product,
6: Taste that is refreshing enough without feeling a different taste 7: It may be very refreshing.

<Experiment 2> (Cyclodextrin raw material addition and verification of neutralizer usage)
Powder addition was carried out with the addition amount of the maltosylcyclodextrin added in the raw material in Experiment 1 being 15 g, and thereafter producing in the same manner as in Experiment 1 to produce 210 g of raw type instant udon noodles.
The pouched acid-treated noodles were allowed to stand for 1 day or longer, then opened in a bowl, poured with hot water, loosened and then drained. Next, add 400 ml of hot water again, add powdered soup mixed with 0 to 0.36 g of sodium carbonate, add a lid, stir gently, and eat with 5 panelists, including noodles And comments (especially on unfavorable tastes such as acidity, gummy taste, and astringent taste of sodium carbonate). Table 2 shows the evaluation and the measurement results of the pH of the soup during eating.

<Experiment 3> (Catechin raw material addition amount and verification of use of neutralizing agent)
Instead of adding the maltosylcyclodextrin added as a raw material in Experiment 1, instead of catechin included in cyclodextrin (hereinafter abbreviated as “CD catechin”, the catechin content in CD catechin is 10% (w / w)). 0 to 1.0 g (0 to 0.1 g in terms of catechin amount) of powder was mixed with 1 kg of raw material powder, and then manufactured in the same manner as in Experiment 1 to produce 210 g of raw-type instant udon noodles.

The pouched acid-treated noodles were allowed to stand for 1 day or longer, then opened in a bowl, poured with hot water, loosened and then drained. Next, add 400 ml of hot water again, add powdered soup mixed with 0.18 g of sodium carbonate as in Experiment 1, cap and gently stir, eat with 5 panelists, and taste the soup with 7 points. It was evaluated with a perfect score. Table 3 shows the evaluation of the soup, the measurement result of the pH of the soup during eating, and the sensory evaluation when eating including noodles.
The score for soup evaluation was the same as in Experiment 1.

  In the case of catechins as shown in Table 3, even if cyclodextrin inclusion catechins that do not feel the bitter taste of catechins are used, the combination of catechins and neutralizers does not feel the bitter taste of catechins. The taste could not be improved. Therefore, the effect of the combination of cyclodextrin and neutralizing agent performed in Experiment 1 was considered to be unique.

<Example 1> (Cyclodextrin + catechin raw material addition and verification of use of neutralizing agent)
In Experiment 1, 15 g of maltosylcyclodextrin added as a raw material was added, and CD catechin included in cyclodextrin (catechin content in CD catechin was 10% (w / w)) was 0.3 g (as catechin amount) 0.03 g) Powder mixing was performed, and thereafter, the same production as in Experiment 1 was performed to produce 210 g of raw-type instant udon noodles.

  The pouched acid-treated noodles were allowed to stand for 1 day or longer, then opened in a bowl, poured with hot water, loosened and then drained. Next, add 400 ml of hot water again, add powdered soup mixed with 0.18 g of sodium carbonate as in Experiment 1, cap and gently stir, and eat with 5 panelists as in Experiment 1 The taste was evaluated on a 7-point scale. The evaluation of the soup and the measurement result of the pH of the soup at the time of eating, the evaluation of all the members was a 7-point maximum, there was no sour acid odor, and the soup tasted very refreshing.

  In Experiment 3, the effect of adding only catechin was not very effective, but the quality was improved to the level that everyone evaluated that the taste of the soup became very clean by using cyclodextrin and a small amount of catechin together. Was able to improve.

<Example 2> (Example 1 + added during cyclodextrin packaging)
In the same manner as in Example 1, 15 g of maltosylcyclodextrin added as a raw material was added, 0.3 g of CD catechin was mixed with powder, and thereafter, until the sample was immersed in a 1.5% lactic acid solution for 1 minute. In the same manner as in Example 1, 210 g of acid-treated noodles was produced.
After the acid treatment, the noodles that have been drained are filled into a pouch for LL noodles, and 1.0 g of maltosylcyclodextrin is added and sealed together with 2 ml of white squeezed oil. It was cooled to obtain raw type instant udon noodles.

  The pouched acid-treated noodles were allowed to stand for 1 day or longer, then opened in a bowl, poured with hot water, loosened and then drained. Next, add 400 ml of hot water again, add powdered soup mixed with 0.18 g of sodium carbonate as in Experiment 1, cap and gently stir, and eat with 5 panelists as in Experiment 1 The taste was evaluated on a 7-point scale. As a result of the evaluation of the soup and the measurement result of the pH of the soup at the time of eating, the average score of the evaluation was 6.9 points, there was no sour acid odor, and the soup had a very clean taste.

  The evaluation was slightly lower than that of Example 1 because the soup was not refreshed and the acidity of odor was not a problem. Met.

<Example 3> (Addition of raw material of β-cyclodextrin)
Instead of the maltosylcyclodextrin added in Example 1, 15 g of β-cyclodextrin was added, and further CD catechin 0.3 g (0.03 g as the amount of catechin) was mixed in powder as in Example 1, and thereafter In the same manner as in Experiment 1, 210 g of raw-type instant udon noodles were produced.

  The pouched acid-treated noodles were allowed to stand for 1 day or longer, then opened in a bowl, poured with hot water, loosened and then drained. Next, add 400 ml of hot water again, add powdered soup mixed with 0.18 g of sodium carbonate as in Experiment 1, cap and gently stir, and eat with 5 panelists as in Experiment 1 The taste was evaluated on a 7-point scale. Evaluation of soup and the measurement result of soup pH at the time of eating, the average score is 5.7 points, although the evaluation is inferior to that of maltosylcyclodextrin, there is no sour acid odor and full commercialization of a clean taste It was a possible level.

<Example 4> (Example using potassium carbonate as a pH adjuster)
In the same manner as in Example 1, a raw-type instant udon noodle mixed with powdered maltosylcyclodextrin and CD catechin was mixed with potassium carbonate instead of sodium carbonate. That is, 210 g of pouched acid-treated noodles were allowed to stand for 1 day or longer, then opened in a bowl, poured with hot water, loosened and then drained. Next, add 400 ml of hot water again, add powdered soup mixed with 0.18 g of potassium carbonate as in Experiment 1, cover and gently stir, and eat with 5 panelists as in Experiment 1 The taste was evaluated on a 7-point scale. As a result of the evaluation of the soup and the measurement result of the pH of the soup at the time of eating, the average score was 6.7 points, and the same effect was confirmed with potassium carbonate.

Claims (11)

  A noodle product in which an acidic noodle containing cyclodextrin in a noodle string and an alkaline pH adjusting agent or a seasoning containing the pH adjusting agent are attached as a set.   The noodle product according to claim 1, wherein the noodle product is a raw type instant noodle.   The said noodle product adds the said alkaline pH adjuster or the seasoning containing this pH adjuster to the said acidic noodle, and neutralizes it and eats it. Noodle products.   The said noodle product warms the said acidic noodles with a microwave oven, and then adds the said alkaline pH adjuster or the seasoning containing this pH adjuster to an acidic noodle and eats. Noodle products.   The noodle product is prepared by pouring hot water into the acidic noodle and adding the attached alkaline pH adjustor or the seasoning containing the pH adjuster to eat, soup when eating after cooking The noodle product according to claim 3, wherein the pH of the noodle is 6.5 to 7.5.   The noodle product according to claim 1 or 2, wherein the alkaline pH adjuster includes an alkaline carbonate and / or an alkaline phosphate.   The noodle product according to claim 1 or 2, further comprising catechin in the noodle strings. The raw type instant noodles are the following steps:
(A) adding kneaded water to the raw material powder and kneading to prepare a noodle dough,
(B) A step of making the noodle dough into a raw noodle string by a conventional method,
(C) α-treating the raw noodle strings,
(D) a step of treating the pregelatinized noodle strings with an aqueous solution of an organic acid to adjust the pH of the noodle strings to 4.8 or less;
(E) a step of sealing and packaging the acid-treated noodle strings in a package, and heat-sterilizing the package as it is;
It was manufactured including each process of
The cyclodextrin is added to the raw material powder in the step (a) and / or the cyclodextrin is applied to the noodle strings during the period from the acid treatment to the sealed packaging in the step (e). Noodle products . The noodle product according to claim 8, wherein catechin is added to the raw material powder in the step (a). The noodle product according to claim 8 or 9, wherein the amount of cyclodextrin added to the raw material powder in the step (a) is 2 to 50 g with respect to 1 kg of the raw material powder. The alkaline pH adjuster contains sodium carbonate and / or potassium carbonate, and the amount of the sodium carbonate and / or potassium carbonate is 0.06 g to 0.00 with respect to 100 g of the acidic noodle weight. The noodle product according to claim 2, which is 12 g.