JPH11192063A - Long-life noodle and retort noodle and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject noodles not causing denaturation even in long-period storage and having good throat-through feeling by kneading a raw material for noodles in which gum arabic is formulated with water to afford a noodle dough, preparing noodle strips from the noodle dough, boiling and pre-gelatinizing the noodle strips and subjecting the pregelatinized noodle strips to acid solution treatment and successively heat sterilization. SOLUTION: A raw material for noodle to which gum arabic is added and formulated is kneaded with water to prepare, noodle dough and the noodle dough is rolled and cut out or pushed out to prepare noodle strips and the noodle strips are boiled and/or steamed to pregelatinize the noodle strips and the noodle strips are treated with an acid solution simultaneously with pregelatinization of the noodle strips or after pregelatinization of the noodle strips and noodle strips treated with the acid solution are housed in a hermetically sealed container and heat sterilized to provide the objective long life noodle. The pregelatinized noodle strips are housed in the hermetically noodle container and heat-sterilized under pressure to provide the objective retort noodle. Noodles produced from the raw materials for noodle in which gum arabic is added and formulated are improved or enhanced in smoothness and flexibility and have noodle qualities free from denaturation even in long term storage and having good throat-through feeling.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a long-life noodle and a retort noodle obtained from a noodle-making raw material to which gum arabic is added and blended, and a method for producing the same.

[0002]

2. Description of the Related Art Long-life noodles (Noodles) are a type of noodles that can be stored for a long period of time while containing a large amount of water, and can be cooked and eaten only by pouring hot water. Raw type LL noodle; hereinafter "LL noodle"
) And retort noodles. In particular, LL noodles have been rapidly expanding in the market volume, in combination with the recent trend of simplicity, genuineness, and realization of consumers. Both LL noodles and retort noodles can be stored at room temperature for a long time by boiled or steamed noodles sealed in a pouch or other packaging container and heat-sterilized for each package (pressurized). It was done. In the case of LL noodles, during the manufacturing process, the noodle strings are immersed in an acid solution,
Alternatively, by adding an acid solution to the noodle strings or shifting the pH of the noodle strings to the acidic range, long-term storage is possible even under heat sterilization conditions weaker than retort noodles.

[0003] Generally, smoothness of noodle strings and goodness of throat are regarded as particularly important factors in the texture of noodles.
That is, when boiled noodles are manufactured by a conventional method, a water gradient in which the water content increases from the center of the cross section of the noodles toward the surface of the noodles is formed in the noodles immediately after the boiling, and as a result, the center of the noodles is formed. A core remains in the portion to obtain a noodle strainer, and the surface of the noodle strings is given a smoothness to give a supple and smooth noodle as a whole.

However, if the noodles are excessively boiled or left after being boiled, the moisture on the surface (near) of the noodles migrates to the center of the noodles and the whole noodles are softened. Immediately after, not only the texture of the smooth and `` stiff '' noodle strings is lost, but also the aging of the noodle strings progresses, and the smoothness and flexibility of the noodle strings are lost,
It becomes a noodle with a bad throat. In particular, in the case of noodles that are stored for a long period of time, such as LL noodles and retort noodles, the aging of the noodle strings progresses during the storage, and the noodles exhibiting a rough texture become poor noodles.

[0005] Improving the smoothness and flexibility of the noodle strings,
Until now, when making noodles with good throat, a method of adding starch to a raw material for noodle making has been common. However, when such a starch is used as a raw material for noodle-making, there are problems such as boiling of the noodle strings and softening of the noodle quality, and in particular, LL noodles and retorts for long-term storage. In the case of noodles, aging of these starches may be a problem.

[0006]

Means for Solving the Problems The present inventors have improved or strengthened the above-mentioned problems in the prior art, that is, to improve or enhance the smoothness and flexibility of the noodle strings of LL noodles and retort noodles, and to improve the throat noodles. In particular, in order to obtain noodles that can maintain the smoothness and flexibility of the noodle strings even during long-term storage, intensive studies have been made focusing on thickeners (thickening substances) that can be added to the noodle strings. As a result, the present inventors believe that "gum arabic"
The inventors have found that LL noodles and retort noodles contribute to the expression of the desired noodle quality, and have completed the present invention.

As a technique for using gum arabic for noodle strings, a technique for coating the surface of boiled noodle strings with gum arabic (JP-A-2-117353, JP-A-9-51764) has been proposed. Have been. However, these techniques differ from the invention of the present application in the mode of use of gum arabic, and the purpose of use and the effect sought are essentially different from those of the present invention. It is clear from the results of the examples.
In other words, in the technology of coating the surface of the noodle strings with gum arabic, the effect of the present invention, that is, to improve or enhance the smoothness and flexibility of the noodle strings, noodles with good throat, especially even during long-term storage It is far from obtaining noodles that can maintain the smoothness and suppleness of the noodle strings.

[0008] That is, the gist of the present invention is to provide a long-life noodle and a retort noodle obtained from a raw material for noodles containing gum arabic, and a long noodle using a raw material for noodles containing gum arabic. It is in the production method of life noodles and retort noodles.

[0009] According to this constitution of the present invention, the smoothness and flexibility of the noodle strings are improved or enhanced, and even when stored for a long period of time, these noodles are not denatured. It can be provided.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.

[0011] In the present specification, "LL noodles" refers to boiled noodles (including steamed noodles) treated with an acid solution, and then sealed and packaged, followed by heat treatment. Refers to wet-type noodles having a shelf life of several months or more.
Similarly, “retort noodles” in the present specification refers to boiled noodles (including steamed noodles) sealed and packaged, and then subjected to pressure and heat sterilization treatment. (Long-term) refers to wet-type noodles that have preservability.

First, as the main raw material powder used in the noodle-making raw material of the LL noodle and the retort noodle of the present invention, flour such as wheat flour, buckwheat flour, rice flour, and various starches such as corn starch, potato starch, tapioca starch and the like. Can be used alone or as a mixture. As these starches, any starch such as modified starch such as raw starch, pregelatinized starch, etherified starch and the like can be used. To these main raw material powders, if necessary, add auxiliary materials such as salting agents, alkaline agents such as brine, protein agents such as gluten and egg white, emulsifiers, oils and fats, pigments, and other thickeners to the main raw material powders. I do. These auxiliary materials (additives) are kneaded with water after adding the auxiliary materials of the powder to the main raw material powder, or kneading by adding or dissolving or suspending the auxiliary materials in the kneading water to the main raw material powder. You can also.

[0013] In the present specification, unless otherwise specified, those obtained by further adding gum arabic to these main raw material powders and auxiliary raw materials are simply referred to as "raw materials".

The term "gum arabic (also referred to as gum arabic, acacia gum)", which is a main component of the present invention, refers to the sap of plants (trees) of the genus Acacia, such as the legume plant Acasia senegal (Acacia senegal). Polysaccharides collected from, characterized by high solubility in water, pudding, natural additives for ice cream, and are used as an emulsion stabilizer for flavors, but used in noodles Few cases have been reported. Powdered or granular gum arabic is commercially available, and these commercially available products can also be used in the present invention. As a method of adding gum arabic to the main raw material powder, it can be added to the main raw material powder in a solid / powder form (powder, flake shape, etc.) together with the auxiliary raw material, or can be added to the kneading water alone or with the auxiliary raw material. The dissolved and suspended one may be added to the main raw material powder.

According to the present invention, about 0.3% to about 2.0% by weight, preferably about 0.5% by weight of the raw material weight (total weight of the main raw material powder and the auxiliary raw material) from which the gum arabic weight is subtracted.
To about 1.0% by weight, most preferably from about 0.5% to about 0.7% by weight.
A quantity of gum arabic corresponding to% by weight is added to the raw material.
This is because the addition of gum arabic in an amount of about 0.3% by weight or less does not have a noticeable effect of imparting smoothness and suppleness to the noodle strings. Is likely to be weaker.

Further, the manufacturing method of the present invention can be applied only to any one of layers constituting a multi-layer structure, for example, a three-layer structure noodle string. For example, if gum arabic is added and compounded only to the noodle-making raw material for producing the outer layer of the three-layer noodles, the noodle strings are given a smooth and supple feel without affecting the noodle strings of the three-layer noodles. it can. These multilayer structures,
In particular, noodle strings having a three-layer structure are manufactured according to a conventional method, and usually, the following series of steps (1) to (6), that is,
(1) The noodle-making raw material to which the arabic gum was added and blended was kneaded with water to prepare an outer layer noodle dough, and (2) at the same time or before and after the outer layer noodle dough was prepared, the arabic gum was added and blended. Or, the raw material for noodle making, which is not added and blended, is kneaded with water to prepare noodle dough for the inner layer, and (3) the noodle dough for the outer layer and the noodle dough for the inner layer are rolled, and the noodles for the outer layer and the inner layer are rolled. Prepare the obi,
(4) Both noodle strips for the inner layer and the outer layer are further subjected to composite rolling to prepare a three-layered noodle strip, (5) this noodle strip is cut out to form a three-layered noodle strip, and (6) ) It is manufactured according to a method including a step of boiling and / or steaming the obtained three-layered noodle strings to gelatinize them. In addition, when the noodle strings having a three-layer structure obtained as described above are used as LL noodles,
Simultaneously with or after the gelatinization, the noodle strings are treated with an acid solution, then stored in a closed container, and further subjected to a series of heat sterilization treatment steps. When retort noodles are used, the three-layered noodle strings that have been pregelatinized are stored in a closed container and then subjected to a series of heating and heating sterilization treatment steps. In this case, if the outer layer (to which the gum arabic is added and blended) obtained by the method of the present invention is excessively thin, it becomes difficult to obtain the desired noodle quality in the present invention. In the case of a three-layered noodle, outer layer: inner layer: outer layer = 1:
Each noodle belt is laminated at a thickness ratio of about 1: 1 to 1: 3: 1. In this case, in the case of laminating in this manner, the above-mentioned amount (about 0.3 to about 2.0% by weight of the total weight of the main raw material powder and the auxiliary raw material) is added to the outer layer noodle belt. Next, the raw materials are kneaded with water. The noodle dough obtained by kneading is extruded into a noodle string, or rolled with a roll or the like to form a noodle band, and then cut out into a noodle string.

The noodle strings obtained in this way are boiled and / or steamed to be pregelatinized. In the case of LL noodles, the pH of the noodle strings is adjusted by adding an acid solution to the boiled liquid, or by boiling and / or steaming the noodle strings, and then spraying the acid solution on the noodle strings or dipping the noodle strings in the acid solution. Adjust to acidic range. The pH of the noodle strings of the finally obtained noodles is adjusted to pH 4 to 5, preferably pH 4.0 to 4.5, from the viewpoint of the storage stability and taste of the noodles.
On the other hand, in the production of retort noodles, for the purpose of preventing scorching of the noodle strings, etc., if necessary, immerse the noodle strings in a weak acid or add a weak acid to the noodle strings to treat the noodle strings with an acid solution. May be performed. As the acid solution used in the acid solution treatment, an organic acid, for example, an aqueous solution of lactic acid, citric acid, tartaric acid, acetic acid, or the like, or a mixture obtained by mixing two or more aqueous solutions of organic acids can be used. .

In the case of producing LL noodles from the noodle strings thus obtained, the noodle strings are sealed in a container or a bag and then sterilized by heating. In the case of producing retort noodles, the noodle strings are sealed in a container or a bag and then sterilized under pressure and heat. In the case of LL noodles, the temperature of the noodle strings is about
Heat to a temperature of 90 to 100 ° C., for example, in a steam sterilizer at a temperature of 95 ° C. for 20 minutes or more. On the other hand, sterilization of retort noodles (retort sterilization) is performed by pressurized heat sterilization, and the pressurized heat conditions are generally set to conditions of about 120 ° C. for 4 minutes or more, and an F value of 4 or more. I do. In the case of LL noodles or retort noodles, in order to improve the looseness of the noodle strings during eating and to facilitate the removal of the noodles from a sealed container (such as a pouch), put the fat and oil together with the noodle strings into the container at the time of sealing. Alternatively, the gum arabic solution may be applied to the surface of the noodle strings and then placed in a container.

The LL noodles and retort noodles according to the present invention can be applied to any product form such as Japanese noodles such as udon, soba, and light noodles, Chinese noodles such as ramen, yakisoba, and spaghetti. In particular, in the case of thin noodle strings, if starch is used for the purpose of obtaining thin noodles with good throat, the strain of the obtained noodle strings becomes very weak, and the boiling and melting of the noodles is remarkable. Due to problems, it is desirable to use gum arabic according to the present invention.

Further, the method for cooking LL noodles and retort noodles according to the present invention naturally depends on the product form.
Any cooking method such as pouring hot water, washing with water, heating in a microwave oven, cooking, and frying can be applied.

[0021]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below with reference to embodiments, but it should be understood that the present invention should not be construed as being limited by the disclosure of these embodiments.

Example 1: Examination of a thickening substance (Three-layer LL Chinese)
Noodle) Three-layer LL manufactured using an outer layer noodle dough obtained from a raw material consisting of a main raw material powder, an auxiliary material and various thickening substances, and an inner layer noodle dough obtained from a raw material consisting only of a main raw material powder and an auxiliary material. The texture of Chinese noodles was examined.

First, to a main raw material powder consisting of 720 g of wheat flour and 260 g of tapioca starch, an auxiliary material consisting of 20 g of sodium chloride and 2 g of brine was added (total of about 1 kg), and any of the various thickening substances listed in Table 1 below was added thereto. Or 5 g were mixed to obtain a raw material of this example. First, in the main raw material powder, the auxiliary raw material and various thickening substances are dissolved in 360 ml of water, and the mixture is kneaded for about 10 minutes by a mixer. Got the obi.

On the other hand, 330 ml of water was added to an inner layer raw material (about 1 kg) obtained by adding 5 g of kansui to 990 g of flour and 10 g of salt, and the mixture was kneaded for about 10 minutes with a mixer. An inner layer noodle belt having a noodle belt thickness of 3 mm was obtained by the roll.

This outer layer / inner layer noodle belt is prepared as follows: outer layer: inner layer:
An inner layer: an outer layer is layered in this order, and an outer layer: an inner layer: an outer layer is formed into a multilayer noodle band having a thickness ratio of about 1: 2: 1, and the multilayer noodle band is composite-rolled to a thickness of 1.4 mm, and then rolled. The finished noodle belt was cut into noodle strings with a cutting blade # 22 (corner).

The noodle strings are steamed for 2 minutes at a vapor pressure of 0.4 kg / cm ² , cooled with cold water, and then cut into about 140 g per serving (approximately 24 equal parts), and the lactic acid concentration is 1% (v / v). The noodle strings were immersed in an acid solution for about 45 seconds to perform an acid solution treatment so that the pH of the noodle strings became about 4 to 4.5. Next, the noodle strings treated with an acid solution were put into a retort pouch having a size of 14 × 16 cm together with a small amount of fats and oils and sealed, and the pouch was put in a steam sterilization chamber having a temperature of 97 ° C. in the refrigerator,
Heat sterilization for 30 minutes. Allow the pouch to cool naturally without opening it and store it at room temperature for 1 day, then noodles (noodle weight about 170g)
Was taken out of the pouch, put into a bowl, poured about 400 ml of boiling water, loosened the noodles and tasted. The sensory (texture) evaluation test of the three-layer LL Chinese noodles thus obtained was performed by skilled panelists (5 persons), and the evaluation results of all members were collected. The results are shown in Table 1 below.

[0027]

[Table 1]

From the results shown in Table 1, it was confirmed that among the thickening substances evaluated, only the three-layer LL Chinese noodles obtained using gum arabic exhibited the desired texture.

Example 2: Examination of the amount of gum arabic added Next, the effect of the amount of gum arabic in the raw materials and the manner of adding gum arabic to the noodle strings on the texture of the noodle strings was examined.

The amount of gum arabic used in the raw material for the outer layer in Example 1 was based on the total of about 1 kg (720 g of wheat flour, 260 g of tapioca starch, 20 g of salt, and 2 g of brine) of the aforementioned main raw material powder and auxiliary raw material. 1g, 3g, 5g, 10g or 20
A three-layer LL Chinese noodle manufactured as g and a three-layer LL Chinese noodle (without gum arabic) coated with gum arabic were prepared. As a control, three-layer LL Chinese noodles without addition and application of gum arabic were similarly prepared, and the texture of these three-layer LL Chinese noodles was compared. The noodle strings coated with gum arabic are noodle strings obtained by any of the following two methods. That is, the pH-adjusted noodle strings were immersed in a 20% arabic gum aqueous solution for 30 seconds, and 5 ml of a 20% arabic gum aqueous solution was sealed in a pouch together with the noodles before heat-sterilizing the noodle strings. This is the noodle string obtained.

Sensory (texture) of these three-layer LL Chinese noodles
An evaluation test was conducted by skilled panelists (5 persons) according to the method of Example 1, and the evaluation results of all members were collected. The results are shown in Table 2 below.

[0032]

[Table 2]

From the results shown in Table 2, when the amount of gum arabic added to the total of about 1 kg of the main raw material powder and the auxiliary material exceeds 3 g, the desired noodle quality starts to appear, and the added amount of gum arabic of 5 to 10 g is obtained. , The best noodle quality was observed. It was also found that when the amount of gum arabic added exceeds 20 g, the smoothness and throat of the noodle strings are improved, but the waist of the noodle strings is slightly weakened. On the other hand, in the noodle strings to which the surface of gum arabic was applied (the above-mentioned prior art), no enhancement effect on the smoothness and flexibility of the noodle strings was observed.

Example 3 Investigation of Preservability The amount of gum arabic used for the material for the outer layer in Example 1 was
A total of about 1 kg (720 g of flour,
A three-layer LL Chinese noodle manufactured as 5 g with respect to 260 g of tapioca starch, 20 g of sodium chloride and 2 g of Kansai, and a three-layer LL Chinese noodle manufactured from raw materials without gum arabic were obtained.
These three-layer LL Chinese noodles were stored for 4 weeks at a low temperature (5 ° C.) at which aging of the noodle strings easily progressed. Two and four weeks after the start of the test, a sensory test was conducted by a trained panelist (5 persons), and the progress of aging of the noodle strings (presence or absence of aging noodle strings), and the smoothness and throat quality Was also evaluated in five stages, and the average score was shown in Table 3.

[0035]

[Table 3]

As can be seen from the results shown in Table 3, the three-layer LL Chinese noodles without the addition of gum arabic aging progressed reliably and the smoothness of the noodle strings almost disappeared after 4 weeks. In addition, the three-layer LL Chinese noodles to which gum arabic was added did not feel the aging of the noodle strings, did not lose the smoothness even after storage for 4 weeks, and the good texture of the throat was maintained.

Example 4 Single-Layer LL Single-Layer LL Produced from Raw Materials Incorporating and Mixing Udon- Arabic Gum
Regarding udon, we examined the texture and the boiling and melting of noodle strings.

A solution prepared by dissolving 15 g of salt (auxiliary raw material) and 5 g of gum arabic in 330 ml of water was added to 985 g of flour (main raw material powder) (1000 g of raw material excluding gum arabic) and kneaded with a mixer for about 15 minutes. Next, the kneaded material was applied to a composite rolling roll according to a conventional method to obtain a noodle belt having a noodle belt thickness of 2.5 mm.
The noodle band was cut into noodle strings with a cutting blade # 10 (corner), boiled with boiling water for 1 minute, and immediately cooled with water. Next, the water-cooled noodle strings were divided into 12 equal portions for each meal, and the lactic acid concentration was 1% (v / v).
Was immersed in an acid solution for about 30 seconds to adjust the pH of the noodle strings to about 4 to 4.5. Next, the noodles treated with the acid solution were put into a retort pouch having a size of 14 × 16 cm together with a small amount of fat and oil, sealed, placed in a steam sterilization chamber at a temperature of 99 ° C., and sterilized by heating for 30 minutes. The sterilized pouch was naturally cooled without opening. After storing at room temperature for one day, the noodles were taken out of the pouch (the weight of the noodles was about 170 g), placed in a pot containing 500 ml of hot water, cooked for one minute, cooked, and tasted.

On the other hand, according to the same procedure, a single-layer LL udon obtained from a raw material without the addition of gum arabic was produced, and the texture of the single-layer LL udon obtained from the raw material with the addition of the arabic gum was compared. An evaluation was performed.

As a result, with a cooking time of 1 minute, the noodles obtained from the raw material to which the gum arabic was added and blended were smoother and had better throat. In addition, in order to obtain a noodle having the same smoothness and suppleness as a noodle obtained from a raw material to which arabic gum is added in a single-layer LL udon obtained from a raw material to which arabic gum is not added, cooking for about 2 minutes is required. Time was required, and from this result, it was found that the boiling time can be reduced by adding gum arabic.

Further, the degree of turbidity of the boiling liquid in this case is as follows:
The noodles (cooked for 1 minute) obtained from the raw material containing the gum arabic are more turbid than the boiled liquid, and the single-layer LL udon obtained from the raw material added with the gum arabic has a smaller amount of boiling and dissolving noodle strings. Was observed.

Example 5: Noodles encapsulated in a three-layer retort Chinese noodle retort pouch were prepared at 97.degree.
The three-layer retort Chinese food was prepared according to the production method of Example 1 except that instead of heat sterilization for 1 minute, retort sterilization was performed in a pressurized heat sterilization chamber at a temperature of 121 ° C. under the conditions of Z value = 10 and F value = 6.31. Noodles were manufactured.

That is, a three-layer retort Chinese noodle with an added amount of gum arabic of 5 g and a three-layer retort Chinese noodle with no added arabic gum (control) were respectively produced.

After sterilization under pressure and heat, the three-layer retort Chinese noodles were naturally cooled while sealed in a pouch, stored at room temperature for one day, and then the noodles (noodle weight: about 170 g) were taken out of the pouch and placed in a bowl. After putting, about 400 ml of boiling water was poured and loosened, this was sampled.

As a result, compared to the three-layer retort Chinese noodles obtained from the raw material without gum arabic, the three-layer retort Chinese noodles obtained from the raw material with the addition of gum arabic clearly showed a smooth and supple noodle string. The noodles were excellent and the throat was good.

[0046]

As described above, according to the present invention, a good throat texture with improved or enhanced smoothness and flexibility characteristics without impairing the original noodle quality of LL noodles and retort noodles. LL noodles and retort noodles can be obtained. In particular, according to the present invention, deterioration of the texture due to aging of the noodle quality that occurs during long-term storage is suppressed, and the characteristics of smoothness and flexibility of the noodle strings are significantly maintained.

Further, according to the present invention, the noodle strings are hardly melted by boiling, and the stickiness of the boiled or steamed noodle strings is also reduced. Therefore, it is possible to reduce the number of times the boiled liquid needs to be exchanged during the gelatinization of the noodle strings, and it is also possible to suppress the turbidity of the soup at the time of eating. Particularly, in the case of noodles that are cooked and cooked, a clear soup is obtained. be able to. Further, according to the present invention, it is possible to shorten the time required for boiling the noodles, thereby contributing to the improvement of production efficiency and cooking efficiency.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Nobuyuki Akamatsu 4-1-1, Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka

Claims (8)

[Claims] 1. Long-life noodles and retort noodles produced from noodle-making raw materials to which gum arabic is added and blended. 2. The noodle-making raw material comprises a main raw material powder, gum arabic and optional auxiliary raw materials, and the amount of the gum arabic is 0.3 to 2.0 of the total weight of the main raw material powder and the auxiliary raw material.
The long-life noodle and retort noodle according to claim 1, in an amount of% by weight. 3. A method for producing a long-life noodle, comprising the steps of: (a) kneading a noodle-making raw material to which arabic gum is added and blended with water to prepare a noodle dough; Rolling and cutting or extruding the noodle dough to prepare a noodle string, (c) boiling and / or steaming the noodle string into α, and (d) α of the noodle string
Simultaneously with or after the gelatinization, treating the noodle strings with an acid solution, and (e) storing the noodle strings treated with the acid solution in a closed container, followed by heat sterilization. Life noodle manufacturing method. 4. A method for producing a long-life noodle, comprising the steps of: (a) kneading a noodle-making raw material obtained by adding and blending gum arabic with water to prepare an outer layer noodle dough; Simultaneously with or before or after the preparation of the outer layer noodle dough, gum arabic was added and blended, or an unmixed noodle-making raw material was kneaded with water to prepare an inner layer noodle dough, (c Rolling the outer layer noodle dough and the inner layer noodle dough to prepare an outer layer noodle band and an inner layer noodle band, (d) further rolling the inner layer noodle band and the outer layer noodle band, To prepare a multi-layer noodle band, (e) cut out the multi-layer noodle band into noodle strings, (f) boil and / or steam the noodle strings into α, and (g) simultaneously with the gelatinization of the noodle strings, Alternatively, after the gelatinization, the noodle strings are treated with an acid solution, and (h) the noodle strings treated with the acid solution are accommodated in a closed container, and then subjected to a heat sterilization treatment. Long life noodles method of production, characterized in that. 5. The noodle-making raw material to which the gum arabic of the step (a) is added and blended, comprises a main raw material powder, a gum arabic and an optional auxiliary raw material, and the amount of the gum arabic is the same as that of the main raw material powder. The method for producing long life noodles according to claim 3 or 4, wherein the amount is 0.3 to 2.0% by weight of the total weight of the auxiliary ingredients. 6. A method for producing retort noodles, comprising the steps of: (a) kneading a noodle-making raw material obtained by adding and blending gum arabic with water to prepare a noodle dough; The noodle dough is rolled and cut out or extruded to prepare a noodle string, (c) the noodle string is boiled and / or steamed into α, and (d) the α noodle string is stored in a closed container, and then heated. A method for producing retort noodles, comprising a step of pressure sterilization. 7. A method for producing retort noodles, comprising the steps of: (a) kneading a noodle-making raw material to which gum arabic is added and blended with water to prepare an outer layer noodle dough; Simultaneously with or before and after the preparation of the outer layer noodle dough, gum arabic was added and blended, or an unmixed noodle-making raw material was kneaded with water to prepare an inner layer noodle dough, (c) The outer layer noodle dough and the inner layer noodle dough are rolled to prepare an outer layer noodle strip and an inner layer noodle strip, and (d) the inner layer noodle strip and the outer layer noodle strip are further composite-rolled. A multilayer noodle band is prepared, (e) the multilayer noodle band is cut into noodle strings, and (f) the noodle strings are boiled and / or steamed to be α-greased; A method for producing retort noodles, comprising a step of pressurizing and heat sterilizing after being stored. 8. The noodle-making raw material to which the gum arabic of the step (a) is added and blended is composed of a main raw material powder, a gum arabic and optional auxiliary raw materials, and the amount of the gum arabic is the same as that of the main raw material powder. The method for producing retort noodle according to claim 6 or 7, wherein the amount is 0.3 to 2.0% by weight of the total weight of the auxiliary materials.