Noodles or noodle dough

Abstract

To provide noodles or noodle dough mainly composed of a rice paste, the noodles or noodle dough being excellent in terms of texture and production cost.SOLUTION: The present invention provides noodles or noodle dough, mainly composed of a rice paste that contains a rice ground product formed by grinding rice and water, wherein the noodles or noodle dough contain a modified starch and a thickener, and are not subjected to any treatment for promoting gelatinization of the starch contained in the rice ground product.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to noodles or noodle dough. [Background technology]

[0002] Rice is an excellent food with high nutritional value. Furthermore, in Japan, where food self-sufficiency is low, rice is practically 100% self-sufficient. On the other hand, the spread of wheat-based foods such as bread and noodles has resulted in a rice surplus. Therefore, in order to further expand the uses of rice, attempts have been made to produce bread, noodles, etc. using rice ingredients such as rice flour as a substitute for wheat flour. For example, Patent Document 1 discloses a method for producing food using rice paste as an ingredient. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2010-187663 A Summary of the Invention [Problem to be solved by the invention]

[0004] In the manufacturing process of foods made from rice paste, a process to promote the gelatinization (gelatinization) of starch may be carried out. However, when the gelatinization of starch is promoted, the texture tends to be different from that of foods and food doughs made primarily from wheat. In addition, the process to promote the gelatinization of starch tends to increase the manufacturing cost.

[0005] An object of the present invention is to provide noodles or noodle dough made mainly from rice paste, which are excellent in terms of texture and production costs. [Means for solving the problem]

[0006] The characteristics of the present invention are that the main ingredient is rice paste containing ground rice and water, that it contains processed starch and a thickener, and that no treatment is carried out to promote the gelatinization of the starch contained in the ground rice.

[0007] According to this configuration, since no treatment is carried out to promote the gelatinization of the starch contained in the pulverized rice material, it is easy to avoid a situation in which the texture becomes different from that of noodles or noodle dough made primarily from wheat. Furthermore, as a result of research by the inventors of the present application, it was found that by adding processed starch and a thickener, it is easy to obtain a texture equivalent to that of noodles or noodle dough made primarily from wheat. In other words, according to this configuration, it is easy to obtain a texture equivalent to that of noodles or noodle dough made primarily from wheat.

[0008] In addition, according to this configuration, since no treatment is carried out to promote the gelatinization of the starch contained in the ground rice, it is easy to avoid increases in production costs.

[0009] Therefore, according to the present configuration, it is possible to realize noodles or noodle dough in which rice paste is used as the main ingredient, and which has excellent texture and production costs.

[0010] Furthermore, in the present invention, it is preferable that the water content is 25 to 35 weight percent.

[0011] If the noodles or noodle dough contains too little water, the noodles will break easily, whereas if the noodles or noodle dough contains too much water, they will tend to spoil faster and the noodles will tend to stick together when made into noodles.

[0012] According to this configuration, the water content is appropriate. This makes the noodles less likely to break. In addition, the decay process is less likely to accelerate, and the noodles are less likely to stick together during the noodle making process. This makes it possible to produce suitable noodles or noodle dough.

[0013] Furthermore, in the present invention, it is preferable that the water content is 29 to 32 weight percent.

[0014] According to this configuration, the water content is appropriate. Therefore, the noodles are less likely to break. In addition, spoilage does not progress quickly, and the noodles are less likely to stick together during noodle making. This makes it possible to produce suitable noodles or noodle dough.

[0015] Furthermore, in the present invention, it is preferable that the modified starch contains hydroxypropylated starch.

[0016] According to this configuration, the hydroxypropyl groups of the processed starch tend to maintain the moisture content of the noodles or noodle dough, which makes the noodles less likely to dry out and, as a result, makes the noodles less likely to break.

[0017] Furthermore, in the present invention, it is preferable that the modified starch contains crosslinked starch.

[0018] According to this configuration, when the noodles are boiled, the processed starch is less likely to swell, which results in the noodles having a hard texture (prone to becoming chewy).

[0019] Furthermore, in the present invention, it is preferable that the modified starch contains hydroxypropylated phosphate cross-linked starch.

[0020] According to this configuration, the hydroxypropyl groups of the processed starch tend to maintain the moisture content of the noodles or noodle dough. This makes the noodles less likely to dry out. As a result, the noodles are less likely to break. Furthermore, the phosphate cross-links make it difficult for the processed starch to swell when the noodles are boiled. As a result, the texture of the noodles tends to become hard (chewy).

[0021] Furthermore, in the present invention, it is preferable that the modified starch includes processed tapioca starch.

[0022] This configuration tends to make the texture harder (more chewy), which makes it easier to produce noodles or noodle dough with a favorable texture.

[0023] Furthermore, in the present invention, it is preferable that the modified starch includes hydroxypropylated phosphate cross-linked starch and modified tapioca starch.

[0024] According to this configuration, the hydroxypropylated phosphate cross-linked starch makes the noodles less likely to break, and the processed tapioca starch makes the texture harder (more chewy). This makes it easier to produce noodles or noodle dough that are less likely to break after production and have a favorable texture.

[0025] Furthermore, in the present invention, it is preferable that in the pasta noodles or noodle dough, the weight ratio of the hydroxypropylated phosphate cross-linked starch to the weight of the rice is 0.033 to 0.17.

[0026] As a result of research conducted by the inventors of the present application, it was found that the above-mentioned effects of hydroxypropylated phosphate cross-linked starch can be reliably obtained according to the present invention. Therefore, according to the present invention, it is possible to realize suitable pasta noodles or noodle dough.

[0027] Furthermore, in the present invention, it is preferable that in the pasta noodles or noodle dough, the weight ratio of the hydroxypropylated phosphate cross-linked starch to the weight of the rice is 0.083 to 0.17.

[0028] As a result of research conducted by the inventors of the present application, it was found that the above-mentioned effects of hydroxypropylated phosphate cross-linked starch can be reliably obtained according to the present invention. Therefore, according to the present invention, it is possible to realize suitable pasta noodles or noodle dough.

[0029] Furthermore, in the present invention, it is preferable that in the noodles or noodle dough for ramen, the weight ratio of the hydroxypropylated phosphate cross-linked starch to the weight of the rice is 0.083 to 0.25.

[0030] As a result of research conducted by the inventors of the present application, it was found that the above-mentioned effects of hydroxypropylated phosphate cross-linked starch can be reliably obtained according to the present invention, and therefore, according to the present invention, it is possible to realize suitable ramen noodles or noodle dough.

[0031] Furthermore, in the present invention, it is preferable that in the noodles or noodle dough for ramen, the weight ratio of the hydroxypropylated phosphate cross-linked starch to the weight of the rice is 0.11 to 0.17.

[0032] As a result of research conducted by the inventors of the present application, it was found that the above-mentioned effects of hydroxypropylated phosphate cross-linked starch can be reliably obtained according to the present invention, and therefore, according to the present invention, it is possible to realize suitable ramen noodles or noodle dough.

[0033] Further, in the present invention, it is preferable that the weight ratio of the processed tapioca starch to the weight of the rice is 0.84 or less.

[0034] As a result of research conducted by the inventors of the present application, it was found that the present composition can reliably obtain the effects of the processed tapioca starch described above, and therefore, the present composition can produce suitable noodles or noodle dough.

[0035] Further, in the present invention, it is preferred that the weight ratio of the processed tapioca starch to the weight of the rice is from 0.16 to 0.5.

[0036] As a result of research conducted by the inventors of the present application, it was found that the present composition can reliably obtain the effects of the processed tapioca starch described above, and therefore, the present composition can produce suitable noodles or noodle dough.

[0037] Furthermore, in the present invention, the processed starch includes a first processed starch and a second processed starch which are different types of processed starches, and it is preferable that the first processed starch is a starch that makes the noodles less likely to break, and the second processed starch is a starch that makes the texture harder.

[0038] This configuration makes it easier to produce noodles or noodle dough that are less likely to break after production and that have a favorable texture.

[0039] Furthermore, in the present invention, it is preferable that the thickening agent contains at least one of xanthan gum and guar gum.

[0040] According to this configuration, the xanthan gum or guar gum makes the texture harder (more chewy) and makes the noodles less likely to break during noodle making, thereby achieving suitable noodles or noodle dough.

[0041] Furthermore, in the present invention, it is preferable that the thickening agent contains an alginic acid compound.

[0042] According to this configuration, the alginic acid compound makes the texture harder (more chewy), which makes it possible to produce noodles or noodle dough with a favorable texture.

[0043] Furthermore, in the present invention, it is preferable that the thickener contains at least one of xanthan gum and guar gum, and an alginic acid compound.

[0044] According to this configuration, the xanthan gum or guar gum makes the texture harder (more chewy) and makes the noodles less likely to break during noodle making. In addition, the alginic acid compound makes the texture harder (more chewy). This allows for the production of suitable noodles or noodle dough.

[0045] Furthermore, in the present invention, it is preferable that the thickener contains xanthan gum and an alginic acid ester.

[0046] According to this configuration, the xanthan gum hardens the texture (grows firm) and makes the noodles less likely to break during noodle making. The alginate ester also hardens the texture (grows firm). This allows for the production of suitable noodles or noodle dough.

[0047] Furthermore, in the present invention, it is preferable that the weight ratio of the xanthan gum to the weight of the rice is 0.0016 to 0.05.

[0048] As a result of research conducted by the present inventors, it was found that the above-mentioned effects of xanthan gum can be easily and reliably obtained according to the present configuration, and therefore suitable noodles or noodle dough can be produced.

[0049] Furthermore, in the present invention, it is preferable that the weight ratio of the xanthan gum to the weight of the rice is 0.033 to 0.05.

[0050] As a result of research conducted by the present inventors, it was found that the above-mentioned effects of xanthan gum can be easily and reliably obtained according to the present configuration, and therefore suitable noodles or noodle dough can be produced.

[0051] Furthermore, in the present invention, it is preferable that the weight ratio of the alginate to the rice is 0.00016 to 0.017.

[0052] As a result of research conducted by the inventors of the present application, it was found that the above-mentioned effects of the alginate ester can be easily and reliably obtained according to the present configuration, and therefore suitable noodles or noodle dough can be realized.

[0053] Furthermore, in the present invention, it is preferable that the weight ratio of the alginate to the weight of the rice is 0.0083 to 0.017.

[0054] As a result of research conducted by the inventors of the present application, it was found that the above-mentioned effects of the alginate ester can be easily and reliably obtained according to the present configuration, and therefore suitable noodles or noodle dough can be realized.

[0055] Furthermore, in the present invention, it is preferable that the thickeners include a first thickener and a second thickener that are different types of thickeners, and that the first thickener is a substance that hardens the texture and makes the noodles less likely to break during noodle making, and the second thickener is a substance that hardens the texture.

[0056] According to this configuration, suitable noodles or noodle dough can be produced. [Brief description of the drawings]

[0057] [Figure 1] FIG. 1 is a diagram showing a method for producing rice paste. [Diagram 2] FIG. 1 shows the results of an experiment verifying the effect of hydroxypropylated phosphate cross-linked starch according to the present invention. [Diagram 3] FIG. 1 is a diagram showing the results of an experiment verifying the effect of xanthan gum according to the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0058] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be described with reference to the drawings.

[0059] [Rice paste] The rice paste in this embodiment is a mixture containing ground rice and water. Here, in the rice paste, the ground rice is evenly dispersed in the water. This rice paste can be used as a substitute for wheat in food products that are primarily made of wheat, such as bread and noodles, but is not limited thereto.

[0060] The rice pulverized material is not particularly limited as long as it is fine particles obtained by pulverizing rice, and for example, pulverized products of brown rice, white rice, etc. can be used. These may be used alone or in combination. Although not particularly limited, brown rice is particularly suitable for use because of its high nutritional value. In addition, pulverized products of gluten-free grains such as millet, barnyard millet, and beans may be mixed. By mixing such grains, the nutritional value can be increased.

[0061] The following description will be given taking as an example the case where brown rice (ground brown rice) is used as the rice, but the same applies to the case where rice other than brown rice, such as white rice, is used.

[0062] The rice paste may contain, in addition to the above main components, for example, a viscosity reducing agent, a thickening stabilizer (thickening agent), and salt, although there are no particular limitations thereon.

[0063] The viscosity reducing agent reduces the viscosity of the rice paste (mixture). The viscosity reducing agent is not particularly limited, but examples of the viscosity reducing agent that can be used include oligosaccharides, trehalose, starch syrup, dextrin, and maltose.

[0064] A thickening agent (thickening agent) is an additive used as a gelling agent, thickener, or stabilizer, and increases the viscosity of the rice paste (mixture). The thickening agent is not particularly limited, but examples of the thickening agent include HPMC (hydroxypropyl methylcellulose), CMC (carboxymethylcellulose), modified starch, and thickening polysaccharides (carrageenan, xanthan gum, guar gum, pectin, etc.).

[0065] The rice paste may also contain an oil or fat component.

[0066] In addition, by freezing the rice paste, it is possible to obtain a frozen rice paste having excellent storage stability and transportability.

[0067] [Method of manufacturing noodles] The noodles or noodle dough according to the present invention are primarily made from rice paste, which contains water and pulverized rice produced by pulverizing rice. Here, "the primary ingredient is rice paste" means that the weight percentage of rice-derived ingredients contained in the rice paste in the noodles or noodle dough relative to the total weight of the ingredients for the noodles or noodle dough, on a dry basis, is 50% or more, preferably 70% or more, more preferably 80% or more, and particularly preferably 90% or more.

[0068] The method for producing noodles according to the present invention will be described below with reference to FIG.

[0069] In the primary washing step, the brown rice is washed, for example, with running water. At this time, impurities such as rice scraps are removed as appropriate.

[0070] Next, the washed brown rice is soaked in water. Although there is no particular limitation, it is preferable to soak the brown rice at a low temperature (10° C. or lower) for about a day and night. After the soaking, the soaking water is removed.

[0071] After the soaking water is removed, the brown rice is washed with running water in the secondary washing step. The washed brown rice and water are then fed into the crusher 1. After that, the rice in the crusher 1 is crushed into a paste in the pasting step.

[0072] The crusher 1 is equipped with a rotary blade 10. In the pasting step, the mixture containing the brown rice and water after the soaking step is crushed and pasted by the rotary blade 10. As a result, the brown rice and water become rice paste.

[0073] After the pasting process, an auxiliary ingredient adding and kneading process is carried out. In the auxiliary ingredient adding and kneading process, the auxiliary ingredients are added to the rice paste and kneaded by the rotary blade 10. This completes the noodle dough.

[0074] Although not particularly limited, in this embodiment, the auxiliary materials added and kneaded in the auxiliary material adding and kneading step contain processed starch and a thickener. Thus, the noodles or noodle dough of this embodiment contain processed starch and a thickener.

[0075] Then, in the noodle-making process, noodles are produced from the noodle dough. Although there is no particular limitation, an extrusion-type noodle-making machine can be used in the noodle-making process. Note that this noodle-making process is the same as when using noodle dough whose main ingredient is wheat, so details will be omitted.

[0076] Through the above steps, noodles and noodle dough made primarily from rice paste can be produced. The method for producing noodles described above is not particularly limited, but can be applied to noodles such as pasta, ramen, and udon.

[0077] The water content of the produced noodles or noodle dough is preferably 25 to 35 weight percent. In particular, the water content is preferably 29 to 32 weight percent. It is preferable to determine the amount of water added in the pasting step so that the water content falls within this range.

[0078] As is clear from the above description, in this embodiment, no treatment is performed to promote the gelatinization of the starch contained in the pulverized rice product. Examples of "treatment to promote the gelatinization of the starch contained in the pulverized rice product" include heat treatment and pressure treatment.

[0079] [Regarding modified starch] In this embodiment, the processed starches added and kneaded in the auxiliary material adding and kneading step are a first processed starch and a second processed starch. The first processed starch and the second processed starch are different types of processed starches. Thus, the noodles or noodle dough of this embodiment contains the first processed starch and the second processed starch, which are different types of processed starches.

[0080] The first modified starch is a starch that makes the noodles less likely to break. More specifically, the first modified starch of this embodiment is hydroxypropylated starch phosphate cross-linked. That is, the noodles or noodle dough of this embodiment contain hydroxypropylated starch phosphate cross-linked as the modified starch.

[0081] However, the present invention is not limited thereto. The modified starch may include a hydroxypropylated starch other than the hydroxypropylated phosphate cross-linked starch. The modified starch may include a cross-linked starch other than the hydroxypropylated phosphate cross-linked starch.

[0082] The second processed starch is a starch that hardens the texture. More specifically, the second processed starch of this embodiment is processed tapioca starch. That is, the noodles or noodle dough of this embodiment contains processed tapioca starch as the processed starch.

[0083] As described above, the noodles or noodle dough of this embodiment contains hydroxypropylated phosphate cross-linked starch and processed tapioca starch as processed starches.

[0084] The content of modified starch in noodles or noodle dough is described in detail below.

[0085] The weight ratio of hydroxypropylated starch phosphate crosslinked to the weight of rice is preferably 0.033 to 0.17, and more preferably 0.083 to 0.17.

[0086] In this specification, "weight of rice" refers to the weight of rice that is used as a raw material for noodles or noodle dough. Furthermore, "weight of rice" may be the weight of rice containing moisture (i.e., a value including the weight of moisture) or the weight of rice without moisture (i.e., a value excluding the weight of moisture).

[0087] For example, the "weight of rice" may be the weight of rice before the first cleaning process, the weight of rice after the first cleaning process, the weight of rice after the soaking process, or the weight of rice after the second cleaning process.

[0088] The results of an experiment verifying the effect of the hydroxypropylated phosphate crosslinked starch according to the present invention are shown in Figure 2. More specifically, Figure 2 shows the breakability of noodles (pasta) of Samples A, B, and C.

[0089] Samples A, B, and C are all noodles (pasta) produced by carrying out the steps shown in Fig. 1. The treatments for samples A, B, and C are the same except for the points described below.

[0090] Sample A was prepared by adding no hydroxypropylated phosphate crosslinked starch in the auxiliary material adding and kneading step.

[0091] Sample B is a sample to which hydroxypropylated starch phosphate crosslinked is added and kneaded in the auxiliary material adding and kneading step. In Sample B, the weight ratio of hydroxypropylated starch phosphate crosslinked to the weight of rice is 0.033.

[0092] Sample C is a sample to which hydroxypropylated starch phosphate crosslinked is added and kneaded in the auxiliary material adding and kneading step. In Sample C, the weight ratio of hydroxypropylated starch phosphate crosslinked to the weight of rice is 0.083.

[0093] Comparing Sample A and Sample B, the results showed that Sample B was less likely to break. Thus, by adding and kneading hydroxypropylated starch phosphate cross-linked so that the weight ratio of hydroxypropylated starch phosphate cross-linked to the weight of rice was 0.033, the noodles were less likely to break than when hydroxypropylated starch phosphate cross-linked was not added.

[0094] Comparing Sample B and Sample C, the results showed that Sample C was less likely to break. Thus, by adding and kneading hydroxypropylated starch phosphate cross-linked so that the weight ratio of hydroxypropylated starch phosphate cross-linked to the weight of rice was 0.083, the noodles were less likely to break than when hydroxypropylated starch phosphate cross-linked to the weight of rice was added and kneaded so that the weight ratio of hydroxypropylated starch phosphate cross-linked to the weight of rice was 0.033.

[0095] It is also preferred that the weight ratio of the processed tapioca starch to the weight of the rice is 0.84 or less, and more preferably that the weight ratio of the processed tapioca starch to the weight of the rice is 0.16 to 0.5.

[0096] [About thickeners] In this embodiment, the thickeners added and kneaded in the secondary material adding and kneading step are a first thickener and a second thickener. The first thickener and the second thickener are different types of thickeners. In this way, the noodles or noodle dough of this embodiment contains the first thickener and the second thickener, which are different types of thickeners.

[0097] The first thickener is a substance that hardens the texture and makes the noodles less likely to break during noodle making. More specifically, the first thickener in this embodiment is xanthan gum.

[0098] However, the present invention is not limited thereto. Instead of xanthan gum, guar gum may be contained as a thickener, or xanthan gum and guar gum may be contained. That is, at least one of xanthan gum and guar gum may be contained as a thickener.

[0099] The second thickener is a substance that hardens the texture. More specifically, the second thickener of the present embodiment is an alginic acid ester. For example, the thickener may contain at least one of xanthan gum and guar gum, and an alginic acid compound.

[0100] However, the present invention is not limited thereto. The thickener may contain an alginic acid compound other than the alginic acid ester.

[0101] As described above, the noodles or noodle dough of this embodiment contains xanthan gum and alginate ester as thickeners.

[0102] The content of the thickener in the noodles or noodle dough is described in detail below.

[0103] The weight ratio of xanthan gum to rice is preferably 0.0016 to 0.05, and more preferably 0.033 to 0.05.

[0104] The results of an experiment verifying the effect of xanthan gum according to the present invention are shown in Fig. 3. More specifically, Fig. 3 shows the texture of noodles (pasta) of Samples D and E.

[0105] Both samples D and E are noodles (pasta) produced by carrying out the steps shown in Fig. 1. The treatments for samples D and E are the same except for the points described below.

[0106] Sample D did not contain xanthan gum in the auxiliary material adding and kneading step.

[0107] Sample E is a sample to which xanthan gum is added in the auxiliary material adding and kneading step. In Sample E, the weight ratio of xanthan gum to rice is 0.05.

[0108] Comparing sample D and sample E, the results showed that sample E had a better texture (harder texture). Thus, by adding and kneading xanthan gum so that the weight ratio of xanthan gum to rice was 0.05, the texture was improved compared to when xanthan gum was not added.

[0109] It is also preferable that the weight ratio of the alginate ester to the weight of the rice is 0.00016 to 0.017. It is particularly preferable that the weight ratio of the alginate ester to the weight of the rice is 0.0083 to 0.017.

[0110] According to the configuration described above, since no treatment is carried out to promote the gelatinization of the starch contained in the pulverized rice material, it is easy to avoid a situation in which the texture of the resulting noodles or noodle dough is different from that of noodles or noodle dough made primarily from wheat. Furthermore, as a result of research by the inventors of the present application, it was found that by adding processed starch and a thickener, it is easy to obtain a texture equivalent to that of noodles or noodle dough made primarily from wheat. In other words, according to the configuration described above, it is easy to obtain a texture equivalent to that of noodles or noodle dough made primarily from wheat.

[0111] Furthermore, according to the configuration described above, since no treatment is carried out to promote the gelatinization of the starch contained in the ground rice, it is easy to avoid increases in production costs.

[0112] Therefore, according to the configuration described above, it is possible to realize noodles or noodle dough made primarily from rice paste, which are excellent in terms of texture and production costs.

[0113] [Regarding pasta and ramen] In pasta noodles or noodle dough, the weight ratio of hydroxypropylated starch phosphate crosslinked to the weight of rice is preferably 0.033 to 0.17, and more preferably 0.083 to 0.17, whereas in ramen noodles or noodle dough, the weight ratio of hydroxypropylated starch phosphate crosslinked to the weight of rice is preferably 0.083 to 0.25, and more preferably 0.11 to 0.17.

[0114] In pasta or ramen noodles or noodle dough, the weight ratio of processed tapioca starch to the weight of rice is preferably determined so as to provide an appropriate moisture value (water content).

[0115] In pasta or ramen noodles or noodle dough, the weight ratio of xanthan gum to the weight of rice is preferably determined so that the noodle strands can be maintained and the resulting noodles have an appropriate hardness after production.

[0116] In pasta or ramen noodles or noodle dough, the weight ratio of the alginate ester to the weight of rice is preferably determined so as to achieve the desired texture.

[0117] Other embodiments (1) The water content may be less than 25 weight percent or more than 35 weight percent.

[0118] (2) The modified starch does not have to contain hydroxypropylated starch.

[0119] (3) The modified starch does not have to contain cross-linked starch.

[0120] (4) The modified starch does not have to include processed tapioca starch.

[0121] (5) Neither xanthan gum nor guar gum may be included as a thickening agent.

[0122] (6) The thickening agent does not have to include an alginic acid compound.

[0123] (7) The noodles or noodle dough may be produced by any production method other than the production method shown in FIG. 1.

[0124] (8) After the noodle-making process, a drying process may be carried out in which the noodles are dried.

[0125] The configurations disclosed in the above-mentioned embodiments (including other embodiments, the same applies below) can be applied in combination with configurations disclosed in other embodiments, unless a contradiction occurs. In addition, the embodiments disclosed in this specification are merely examples, and the present invention is not limited to these embodiments, and can be appropriately modified within the scope of the present invention. [Industrial Applicability]

[0126] The present invention can be used for noodles or noodle dough. [Explanation of symbols]

[0127] 1: Crusher 10: Rotary blade

Claims

1. The main ingredient is rice paste containing ground rice and water. Contains modified starch and thickeners, The noodles or noodle dough have not been subjected to any treatment to promote the gelatinization of the starch contained in the ground rice.

2. 2. The noodle or noodle dough according to claim 1, wherein the water content is 25 to 35 weight percent.

3. 2. The noodle or noodle dough according to claim 1, wherein the water content is 29 to 32 weight percent.

4. 4. The noodle or noodle dough according to claim 1, wherein the modified starch comprises hydroxypropylated starch.

5. 4. The noodle or noodle dough according to claim 1, wherein the modified starch comprises cross-linked starch.

6. 4. The noodle or noodle dough according to claim 1, wherein the modified starch comprises hydroxypropylated phosphate cross-linked starch.

7. 4. The noodle or noodle dough according to claim 1, wherein the modified starch comprises processed tapioca starch.

8. 4. The noodle or noodle dough according to claim 1, wherein the modified starch comprises hydroxypropylated phosphate cross-linked starch and modified tapioca starch.

9. A noodle or dough for pasta, comprising:

9. The noodle or noodle dough according to claim 8, wherein the weight ratio of the hydroxypropylated phosphate cross-linked starch to the weight of the rice is from 0.033 to 0.

17.

10. A noodle or dough for pasta, comprising:

9. The noodle or noodle dough according to claim 8, wherein the weight ratio of the hydroxypropylated phosphate cross-linked starch to the weight of the rice is from 0.083 to 0.

17.

11. Ramen noodles or noodle dough, 9. The noodle or noodle dough according to claim 8, wherein the weight ratio of the hydroxypropylated phosphate cross-linked starch to the weight of the rice is from 0.083 to 0.

25.

12. Ramen noodles or noodle dough, 9. The noodle or noodle dough according to claim 8, wherein the weight ratio of the hydroxypropylated phosphate cross-linked starch to the weight of the rice is from 0.11 to 0.

17.

13. 9. The noodle or noodle dough of claim 8, wherein the weight ratio of the processed tapioca starch to the weight of the rice is 0.84 or less.

14. 9. The noodle or noodle dough of claim 8, wherein the weight ratio of the modified tapioca starch to the weight of the rice is from 0.16 to 0.

5.

15. The modified starch includes a first modified starch and a second modified starch which are different types of modified starch from each other, The first modified starch is a starch that makes noodles less likely to break, The noodle or noodle dough according to claim 1 , wherein the second processed starch is a starch that has a hard texture.

16. 4. The noodle or noodle dough according to claim 1, wherein the thickening agent comprises at least one of xanthan gum and guar gum.

17. The noodle or noodle dough according to claim 1 , wherein the thickening agent is an alginic acid compound.

18. 4. The noodle or noodle dough according to claim 1, wherein the thickener comprises at least one of xanthan gum and guar gum, and an alginic acid compound.

19. The noodle or noodle dough according to claim 1 , wherein the thickening agent comprises xanthan gum and an alginic acid ester.

20. 20. The noodle or noodle dough of claim 19, wherein the weight ratio of the xanthan gum to the weight of the rice is from 0.0016 to 0.

05.

21. 20. The noodle or noodle dough according to claim 19, wherein the weight ratio of the xanthan gum to the weight of the rice is from 0.033 to 0.

05.

22. 20. The noodle or noodle dough according to claim 19, wherein the weight ratio of the alginate ester to the weight of the rice is from 0.00016 to 0.

017.

23. 20. The noodle or noodle dough according to claim 19, wherein the weight ratio of the alginate ester to the weight of the rice is from 0.0083 to 0.

017.

24. The thickener includes a first thickener and a second thickener which are different from each other in type, The first thickener is a substance that makes the texture of the noodles harder and makes the noodles less likely to break during noodle making, The noodle or noodle dough according to claim 1 , wherein the second thickener is a substance that hardens the texture.

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