Method for producing cooked noodles

Abstract

To provide noodles which, even after long-term storage following cooking, maintains an elastic texture similar to that immediately after cooking.SOLUTION: The problem is solved by blending an alginate ester and a specific alkali metal bicarbonate salt with a starchy raw material at a specific ratio.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing cooked noodles.

Background Art

[0002] Cooked noodles that are eaten after about one day or more from boiling are mainly enhanced in texture by wheat gluten, egg white, and thickeners.

[0003] In the cooked noodles produced by the prior art, since the moisture gradient generated in the outer peripheral part and the inside of the noodles immediately after boiling is lost over time, the elasticity after being stored for a certain period is weaker compared to the noodles immediately after cooking. Therefore, there has been a demand for cooked noodles that have an elastic texture like that immediately after cooking even after storage.

[0004] Patent Document 1 describes noodles that are mainly made from flour or starch other than wheat flour, have little dissolution in boiling, and exhibit a good taste and texture, which are produced using alginic acids, alkalis, and water. Patent Document 2 describes raw noodles with high storage stability, which are mainly composed of wheat flour and starch, are subjected to acid treatment, and are characterized by adding pectin as a thickener.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] An object of the present invention is to provide noodles that have an elastic texture like that immediately after cooking even after being stored for a long time after cooking.

Means for Solving the Problems

[0007] The inventor of the present invention has found that by blending an alginate ester and a specific alkali metal bicarbonate with a starchy raw material in a specific ratio, noodles having an elastic texture similar to that immediately after cooking can be produced even after being stored for a long time after cooking, and thus the present invention has been completed.

[0008] That is, the present invention includes the following aspects. 〔1〕Fresh noodles containing a starchy raw material, an alginate ester, and an alkali metal bicarbonate, wherein the amount of the alginate ester is 0.22 to 2.3 parts by mass with respect to 100 parts by mass of the starchy raw material, the amount of the alkali metal bicarbonate is 0.05 to 60 parts by mass with respect to 100 parts by mass of the alginate ester, and the alkali metal is potassium and / or sodium, Fresh noodles. 〔2〕Noodle dough containing a starchy raw material, an alginate ester, and an alkali metal bicarbonate, wherein the amount of the alginate ester is 0.22 to 2.3 parts by mass with respect to 100 parts by mass of the starchy raw material, the amount of the alkali metal bicarbonate is 0.05 to 60 parts by mass with respect to 100 parts by mass of the alginate ester, and the alkali metal is potassium and / or sodium, Noodle dough. 〔3〕A mixed powder for noodles containing a starchy raw material, an alginate ester, and an alkali metal bicarbonate, wherein the amount of the alginate ester is 0.22 to 2.3 parts by mass with respect to 100 parts by mass of the starchy raw material, the amount of the alkali metal bicarbonate is 0.05 to 60 parts by mass with respect to 100 parts by mass of the alginate ester, and the alkali metal is potassium and / or sodium, A mixed powder for noodles. 〔4〕A noodle quality improver containing an alginate ester and an alkali metal bicarbonate, The amount of the alkali metal hydrogen carbonate is 0.05 to 60 parts by mass with respect to 100 parts by mass of the alginate ester, and the alkali metal is potassium and / or sodium. A noodle quality improver. 〔5〕A method for producing noodle mix powder, noodle dough, or fresh noodles, including a step of mixing a starchy raw material, an alginate ester, and an alkali metal hydrogen carbonate, wherein the amount of the alginate ester is 0.22 to 2.3 parts by mass with respect to 100 parts by mass of the starchy raw material, the amount of the alkali metal hydrogen carbonate is 0.05 to 60 parts by mass with respect to 100 parts by mass of the alginate ester, and the alkali metal is potassium and / or sodium. A method for producing noodle mix powder, noodle dough, or fresh noodles. 〔6〕A method for producing cooked noodles, including a step of heating the fresh noodles obtained by the method for producing fresh noodles according to 〔5〕.

Advantages of the Invention

[0009] The alginate ester reacts with the alkali metal hydrogen carbonate to form a strong and tough gel, so that noodles having a very strong elastic feeling as immediately after cooking can be provided even after being stored for a long time after heat cooking.

Embodiments for Carrying Out the Invention

[0010] (1) Noodle mix powder The noodle mix powder of the present invention includes a starchy raw material and a noodle quality improver containing an alginate ester and an alkali metal hydrogen carbonate.

[0011] "Noodles" refers to those obtained by processing noodle dough obtained by kneading a starchy raw material with water into noodle strands (fresh noodles), or those subjected to cooking such as boiling or steaming (cooked noodles). Examples of such noodles include long pasta such as spaghetti, short pasta such as penne, Chinese noodles, udon, kishimen, cold buckwheat noodles, soba noodles, cold noodles, etc.

[0012] (1-1) Starchy raw material The "starchy raw material" in the present invention consists of cereal flours and / or starches. "Cereal flours" refer to cereal flours derived from grains such as common wheat, durum wheat, rice, rye, barley, corn, buckwheat, soybeans, millet, oats, amaranth, etc.; tuber flours or tuberous root flours of staple crops equivalent to grains such as potatoes, taro, cassava, sweet potatoes, and yams. Preferably, wheat flour is the main component, and optionally, it contains other cereal flours, tuber flours, or tuberous root flours. "Starches" refer to starches separated and purified from grains, tubers, tuberous roots, tree trunks, etc., and their waxy varieties or high amylose varieties (such as wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, etc., and their waxy starches and high amylose starches), and modified starches obtained by subjecting the above starches to etherification, esterification, acetylation, cross-linking, oxidation treatment, heat treatment, enzyme treatment, etc., and combinations thereof.

[0013] (1-2) Noodle quality improver The mixed flour of the present invention contains an alginate ester and an alkali metal bicarbonate as quality improvers. When producing cooked noodles using the mixed flour of the present invention, the alginate ester and the alkali metal bicarbonate react to form a strong and tough gel, which can impart a very strong elastic feeling as if just after cooking even after long-term storage after cooking.

[0014] (1-2-1) Alginate ester The alginate ester, also called propylene glycol alginate (PGA), is a derivative in which propylene glycol is ester-bonded to alginic acid extracted from seaweed. It dissolves well in cold water and warm water and is a type of thickening polysaccharide used as a food stabilizer and sizing agent.

[0015] In the presence of an alkali metal hydrogen carbonate, as the compounding amount of the alginate ester increases, the texture of the noodles becomes elastic. On the other hand, the extensibility of the dough decreases, making it difficult to handle. From the perspective of the balance between the elasticity of the noodles and the extensibility of the dough, the compounding amount of the alginate ester is 0.22 to 2.3 parts by mass, preferably 0.25 to 1.8 parts by mass, more preferably 0.5 to 1.2 parts by mass, based on 100 parts by mass of the starchy raw material.

[0016] (1-2-2) Alkali metal hydrogen carbonate In the present invention, the alkali metal hydrogen carbonate is sodium hydrogen carbonate and / or potassium hydrogen carbonate. For hydrogen carbonates other than the above, such as ammonium hydrogen carbonate, no gel is formed with the alginate ester, and the elasticity of the noodles is not improved. Also, for alkali metal carbonates, such as sodium carbonate and potassium carbonate, no gel is formed with the alginate ester, and the elasticity of the noodles is not improved.

[0017] When an alkali metal hydrogen carbonate is compounded in the presence of an alginate ester, the elasticity of the noodles is improved. On the other hand, when the dough is manufactured, the aggregation of the crumbs becomes poor, the extensibility of the dough decreases, and if the compounding amount is too large, the elasticity of the noodles instead becomes weak. Therefore, the compounding amount of the alkali metal hydrogen carbonate is 0.05 to 60 parts by mass, preferably 0.1 to 40 parts by mass, more preferably 0.5 to 20 parts by mass, based on 100 parts by mass of the alginate ester.

[0018] (1-3) Optional components The mixed flour may further contain auxiliary materials commonly used in the production of noodles as needed. Examples of such auxiliary materials include table salt; potassium carbonate; egg powders such as egg white powder, egg yolk powder, and whole egg powder, and thickeners such as xanthan gum, welan gum, guar gum, locust bean gum, alginic acid and its salts and esters, agar, gelatin, pectin, tara gum, methyl celluloses and their derivatives, mannan, curdlan; fats and oils such as animal and vegetable fats and oils, emulsified fats and oils, shortening; emulsifiers such as lecithin, glycerin fatty acid esters, sucrose fatty acid esters; inorganic salts such as carbonates, phosphates; proteins such as soy protein, casein; saccharides, dextrin (including indigestible dextrin), dietary fiber; food additives such as ethyl alcohol, pH adjusters, preservatives, enzyme agents, redox agents, color powders, and the like.

[0019] (1-4) Method for producing mixed flour for noodles The method for producing the mixed flour for noodles of the present invention includes a step of mixing a starchy raw material, an alginate ester, and an alkali metal bicarbonate. The starchy raw material, the alginate ester, and the alkali metal bicarbonate are each mixed in a powder state. For the mixing, conventionally known powder mixing means can be used without particular limitation.

[0020] (1-5) Kit for noodles The mixed flour of the present invention may be in the form of a kit including a main raw material powder containing a starchy raw material and an alginate ester, and a powder for kneading water containing an alkali metal bicarbonate. When producing noodle dough using the kit, the alkali metal bicarbonate is dissolved in the kneading water, and then the main raw material powder and the kneading water are mixed.

[0021] (2) Noodle dough The dough for noodles of the present invention contains a starchy raw material, an alginate ester, and an alkali metal bicarbonate. The amount of the alginate ester is 0.22 to 2.3 parts by mass, preferably 0.25 to 1.8 parts by mass, more preferably 0.5 to 1.2 parts by mass with respect to 100 parts by mass of the starchy raw material, and the amount of the alkali metal bicarbonate is 0.05 to 60 parts by mass, preferably 0.1 to 40 parts by mass, more preferably 0.5 to 20 parts by mass with respect to 100 parts by mass of the alginate ester. The alkali metal is potassium and / or sodium. The amount of added water may be appropriately adjusted according to the type of the starchy raw material, the type of noodles to be produced, etc. For example, it may be 30 to 55 parts by mass with respect to 100 parts by mass in total of the starchy raw material, the alginate ester, and the alkali metal bicarbonate.

[0022] The method for producing the dough for noodles of the present invention includes a step of mixing a starchy raw material, an alginate ester, and an alkali metal bicarbonate. The starchy raw material, the alginate ester, and the alkali metal bicarbonate may be mixed in a powder state to obtain a mixed powder, and then kneading water may be added and kneaded to obtain the dough. It is preferable to use the mixed powder of the present invention. Alternatively, kneading water in which the alkali metal bicarbonate is dissolved may be added to the main raw material powder containing the starchy raw material and the alginate ester, and kneaded to obtain the dough. It is preferable to use the kit of the present invention. From the viewpoint of stable production, it is preferable to dissolve the alkali metal bicarbonate in the kneading water and mix. For kneading, conventionally known kneading means can be used without particular limitation. The amount of added water may be appropriately adjusted according to the type of the starchy raw material, the type of noodles to be produced, etc. For example, when using the mixed powder for noodles of the present invention, 30 to 55 parts by mass of kneading water may be added with respect to 100 parts by mass of the mixed powder. As the kneading water for producing the dough, in addition to commonly used water, salt water, soy sauce, etc., gas-containing water (such as carbonated water) can also be used.

[0023] (3) Fresh noodles The fresh noodles of the present invention contain a starchy raw material, an alginate ester, and an alkali metal bicarbonate. The amount of the alginate ester is 0.22 to 2.3 parts by mass, preferably 0.25 to 1.8 parts by mass, more preferably 0.5 to 1.2 parts by mass with respect to 100 parts by mass of the starchy raw material, and the amount of the alkali metal bicarbonate is 0.05 to 60 parts by mass, preferably 0.1 to 40 parts by mass, more preferably 0.5 to 20 parts by mass with respect to 100 parts by mass of the alginate ester. The alkali metal is potassium and / or sodium.

[0024] The fresh noodles of the present invention can be produced by forming the noodle dough of the present invention into noodle strands. The method for obtaining fresh noodles from the dough is not particularly limited, including roll noodle making including processes such as rolling, compounding, and cutting, extrusion, or combinations thereof. The obtained fresh noodles may be further treated according to a conventional method, such as drying, cooking, freezing, refrigeration, or combinations thereof.

[0025] (4) Noodle quality improver The present invention also relates to a noodle quality improver. The noodle quality improver contains an alginate ester and an alkali metal bicarbonate. The amount of the alkali metal bicarbonate is 0.05 to 60 parts by mass, preferably 0.1 to 40 parts by mass, more preferably 0.5 to 20 parts by mass with respect to 100 parts by mass of the alginate ester, and the alkali metal is potassium and / or sodium. In the noodle mix powder, noodle dough, or fresh noodles of the present invention, the blending amount of the noodle quality improver is preferably 0.22 to 2.5 parts by mass, more preferably 0.3 to 2.1 parts by mass, even more preferably 0.5 to 1.5 parts by mass with respect to 100 parts by mass of the starchy raw material.

[0026] (5) Method for producing noodle mix powder, noodle dough, or fresh noodles The present invention also relates to a method for producing a mixed flour for noodles, noodle dough, or fresh noodles. The production method of the present invention includes a step of mixing a starchy raw material, an alginate ester, and an alkali metal bicarbonate, wherein the amount of the alginate ester is 0.22 to 2.3 parts by mass, preferably 0.25 to 1.8 parts by mass, more preferably 0.5 to 1.2 parts by mass, based on 100 parts by mass of the starchy raw material, and the amount of the alkali metal bicarbonate is 0.05 to 60 parts by mass, preferably 0.1 to 40 parts by mass, more preferably 0.5 to 20 parts by mass, based on 100 parts by mass of the alginate ester, and the alkali metal is potassium and / or sodium.

[0027] (6) Method for producing cooked noodles The present invention also relates to a method for producing cooked noodles, which includes a step of heating the fresh noodles obtained by the above method. The cooked noodles produced by the present invention may be stored at a low temperature (for example, under refrigeration, chilled, or frozen) after heating (for example, boiling or steaming). That is, the cooked noodles of the present invention may be boiled noodles, steamed noodles, etc., or may be frozen noodles, refrigerated noodles, or chilled noodles thereof.

Examples

[0028] Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited by these examples.

[0029] <Production Example 1 Production of powder raw material> As shown in Table 1, in addition to the starchy raw materials, Modified Starch A (etherified phosphate cross-linked tapioca starch, manufactured by Matsutani Chemical Industry Co., Ltd.), Modified Starch B (etherified phosphate cross-linked pregelatinized tapioca starch, manufactured by Matsutani Chemical Industry Co., Ltd.), and wheat flour (strong flour, manufactured by Nippon Flour Mills Co., Ltd.), an alginate ester (manufactured by Taiyo Chemical Co., Ltd.) was mixed in a plastic bag to obtain a powder raw material.

[0030]

Table 1

[0031] <Production Example 2 Production of refrigerated cooked noodles> To 101 parts by mass of the powder raw material obtained in Production Example 1, 48 parts by mass of tap water in which 0.01 part by mass of an alkali metal hydrogen carbonate (sodium hydrogen carbonate) was dissolved was added as kneading water, and degassing mixing (-90 kPa) was performed for 8 minutes to prepare a minced dough. The minced dough was rolled and laminated with a noodle-making roll to produce a noodle sheet, which was cut out with a cutting blade (#18 corner) to produce noodle strands (fresh noodles) with a noodle thickness of 1.5 mm.

[0032] The obtained noodle strands were boiled in boiling water so that the yield of the cooked noodles with respect to the fresh noodle weight was about 180%, and then washed with water and cooled. After spraying a loosening agent (water-soluble soybean thickening polysaccharides, Fuji Oil Co., Ltd.) on the obtained cooked noodles, they were individually packaged in 200 g portions in a container and stored in a refrigerator (9 °C) for 24 hours to obtain refrigerated cooked noodles.

[0033] <Evaluation Example> The properties of the minced dough in Production Example 2 and the stretchability during rolling with a noodle-making roll were evaluated by 10 skilled panelists according to the following evaluation criteria. Also, the elasticity during eating immediately after taking out the refrigerated cooked noodles obtained in Production Example 2 from the refrigerator was evaluated by 10 skilled panelists according to the following evaluation criteria.

[0034] <Evaluation Criteria> (Noodle-making property) State of the minced dough 5 points: The dough during noodle-making is very excellent in terms of coherence. 4 points: The dough during noodle-making is somewhat excellent in terms of coherence. 3 points: The dough during noodle-making is ordinary in terms of coherence. 2 points: The dough during noodle-making is somewhat inferior in terms of coherence. 1 point: The dough during noodle-making is very inferior in terms of coherence. (Noodle-making property) Stretchability of the dough 5 points: The dough during noodle-making is very easy to stretch and is very good. 4 points: The dough during noodle-making is somewhat easy to stretch and is good. 3 points: The dough during noodle-making is ordinary. 2 points: The dough during noodle-making is somewhat difficult to stretch and is bad. 1 point: The dough during noodle-making is very difficult to stretch and is very bad. (Sensory evaluation of noodles) Elasticity 5 points: The elasticity during eating is extremely excellent. 4 points: The elasticity during eating is somewhat excellent. 3 points: The elasticity during eating is ordinary. 2 points: The elasticity during eating is somewhat inferior. 1 point: The elasticity during eating is inferior.

[0035] <Test Example 1: Examination of the Blending Amount of Alkali Metal Hydrogen Carbonate> To examine the blending amount of alkali metal hydrogen carbonate with respect to the alginate ester, powder raw materials were produced according to Production Example 1, and refrigerated cooked noodles were produced according to Production Example 2 except that the blending amount of the alkali metal hydrogen carbonate described in Table 2 was changed. The noodle-making property evaluation and sensory evaluation were carried out according to the evaluation examples. The results are shown in Table 2.

[0036] Also, cooked noodles were produced according to Production Examples 1 and 2 with the same formulation as in Example 2, and the results of the sensory evaluation immediately after boiling without refrigerated storage are shown in Reference Example 1.

[0037] In Example 2 where 0.01 part by mass of sodium hydrogen carbonate was blended with 1 part by mass of alginate ester, the balance between the noodle-making property and the elasticity of the noodles was the best. In Comparative Example 1 where no sodium hydrogen carbonate was blended, the state of the minced noodles and the stretchability of the dough were good, but the elasticity of the noodles was weak and unsuitable. Even in Comparative Example 2 where 0.0001 part by mass of sodium hydrogen carbonate was blended, the elasticity of the noodles was somewhat inferior. In Comparative Example 3 where 0.7 part by mass of sodium hydrogen carbonate was blended, the cohesion of the minced noodles was somewhat poor, and the stretchability of the dough and the elasticity of the noodles were also somewhat inferior and unsuitable. In Example 2 and Reference Example 1, the evaluation of the elasticity did not change, and the texture equivalent to that immediately after cooking could be maintained even after refrigerated storage.

[0038]

Table 2

[0039] <Test Example 2: Examination of the Blending Amount of Noodle Quality Improver> In order to examine the blending amounts of the noodle quality improver (alginate and alkali metal hydrogen carbonate) for the starchy raw material, the powder raw material was produced according to Production Example 1 except that the blending amount of the alginate described in Table 3 was changed, and the refrigerated cooked noodles were produced according to Production Example 2 except that the blending amount of sodium hydrogen carbonate described in Table 3 was changed, and noodle-making property evaluation and sensory evaluation were performed according to the evaluation example. The results are shown in Table 3.

[0040] As the blending amount of the noodle quality improver increases, the stretchability of the dough decreases, but the elasticity of the noodles tends to increase (Examples 2 and 6 to 9). Example 2 with a blending amount of 1.01 parts by mass of the noodle quality improver with respect to 100 parts by mass of the starchy raw material had the best balance between the stretchability of the dough and the elasticity of the noodles.

[0041] In Comparative Example 4 with a blending amount of 0.21 parts by mass of the noodle quality improver, the noodle-making property was excellent, but the elasticity was slightly weak. In Comparative Example 5 with a blending amount of 2.525 parts by mass of the noodle quality improver, the elasticity of the noodles was excellent, but the stretchability of the dough was slightly inferior.

[0042]

Table 3

[0043] <Test Example 3 Examination of the type of thickening polysaccharide in the powder raw material> Generally, using alginic acid and sodium alginate, which are used as thickening polysaccharides in the same way as alginate, the type of thickening polysaccharide in the powder raw material was examined. The powder raw material was produced according to Production Example 1 except that the alginate in the powder raw material was changed to alginic acid and sodium alginate, the refrigerated cooked noodles were produced according to Production Example 2, and noodle-making property evaluation and sensory evaluation were performed according to the evaluation example. The results are shown in Table 4.

[0044] The noodle-making properties of Comparative Examples 6 and 7 using alginic acid and sodium alginate were comparable to those of Example 2, but the elasticity of the noodles was significantly inferior in both cases and was unsuitable.

[0045]

Table 4

[0046] <Examination of the method for adding alkali metal hydrogen carbonate> Examination of the method for adding alkali metal hydrogen carbonate was carried out using sodium hydrogen carbonate added to the powder raw material and sodium hydrogen carbonate dissolved in kneading water. The powder raw material was produced according to Production Example 1 except that sodium hydrogen carbonate was added to the powder raw material, and the refrigerated cooked noodles were produced according to Production Example 2 except that sodium hydrogen carbonate was not added to the kneading water. The noodle-making property evaluation and sensory evaluation were carried out according to the evaluation examples. The results are shown in Table 5.

[0047] There was no difference in noodle-making property and noodle elasticity in any of the noodle-making methods, which was preferable.

[0048]

Table 5

[0049] <Examination of the type of alkali agent> The type of alkali agent was examined using potassium carbonate or sodium carbonate generally used as an alkali similar to sodium hydrogen carbonate, and potassium hydrogen carbonate or ammonium hydrogen carbonate generally used as a food additive similar to sodium hydrogen carbonate. The powder raw material was produced according to Production Example 1, and the refrigerated cooked noodles were produced according to Production Example 2 except that the alkali agent in the kneading water was changed from sodium hydrogen carbonate to the alkali agents shown in Table 6. The noodle-making property evaluation and sensory evaluation were carried out according to the evaluation examples. The results are shown in Table 6.

[0050] In Example 11 using potassium hydrogen carbonate, noodle-making properties and noodle elasticity equivalent to those of Example 2 using sodium hydrogen carbonate were obtained. In Comparative Examples 8 to 10 using sodium carbonate, potassium carbonate, and ammonium hydrogen carbonate, the noodle-making properties were comparable to those of Example 2, but the noodle elasticity was greatly inferior and unsuitable.

[0051]

Table 6

[0052] <Test Example 6 Examination of Types of Starchy Raw Materials> It was examined whether an effect of improving elasticity could be obtained by a noodle quality improver (alginate and sodium hydrogen carbonate) regardless of the type of starchy raw material. Except that the type of starchy raw material, the presence or absence of addition of a noodle quality improver (alginate and sodium hydrogen carbonate), the amount of added water, and the presence or absence of addition of a thickener (xanthan gum) were changed as shown in Table 7, the powdery raw material was produced according to Production Example 1, and the refrigerated cooked noodles were produced according to Production Example 2. The amount of added water and the presence or absence of addition of the thickener were appropriately adjusted according to the starchy raw material used so that noodle-making properties equivalent to those in Example 2 could be obtained. Noodle-making property evaluation and sensory evaluation were performed according to the evaluation examples. The results are shown in Table 6.

[0053] When only wheat flour was used as the starchy raw material (Comparative Example 11, Example 12), when modified starches A and B were used as the starchy raw material and xanthan gum was added as the thickener (Comparative Example 12, Example 13), and when rice flour was used as the starchy raw material and xanthan gum was added as the thickener (Comparative Example 13, Example 14), in any of these cases, compared with the comparative examples where no noodle quality improver was added, in the examples where the noodle quality improver was added, the elasticity of the noodles was improved while maintaining good noodle-making properties.

[0054]

Table 7

Claims

1. Fresh noodles containing a starchy raw material, an alginate ester, and an alkali metal hydrogen carbonate, wherein the amount of the alginate ester is 0.22 to 2.3 parts by mass with respect to 100 parts by mass of the starchy raw material, the amount of the alkali metal hydrogen carbonate is 0.05 to 60 parts by mass with respect to 100 parts by mass of the alginate ester, the alkali metal is potassium and / or sodium, Fresh noodles.

2. Noodle dough containing a starchy raw material, an alginate ester, and an alkali metal hydrogen carbonate, wherein the amount of the alginate ester is 0.22 to 2.3 parts by mass with respect to 100 parts by mass of the starchy raw material, the amount of the alkali metal hydrogen carbonate is 0.05 to 60 parts by mass with respect to 100 parts by mass of the alginate ester, the alkali metal is potassium and / or sodium, Noodle dough.

3. Noodle mix powder containing a starchy raw material, an alginate ester, and an alkali metal hydrogen carbonate, wherein the amount of the alginate ester is 0.22 to 2.3 parts by mass with respect to 100 parts by mass of the starchy raw material, the amount of the alkali metal hydrogen carbonate is 0.05 to 60 parts by mass with respect to 100 parts by mass of the alginate ester, the alkali metal is potassium and / or sodium, Noodle mix powder.

4. A noodle quality improver containing an alginate ester and an alkali metal hydrogen carbonate, wherein the amount of the alkali metal hydrogen carbonate is 0.05 to 60 parts by mass with respect to 100 parts by mass of the alginate ester, the alkali metal is potassium and / or sodium, Noodle quality improver.

5. A method for producing noodle mix powder, noodle dough, or fresh noodles, the method including a step of mixing a starchy raw material, an alginate ester, and an alkali metal hydrogen carbonate, wherein the amount of the alginate ester is 0.22 to 2.3 parts by mass with respect to 100 parts by mass of the starchy raw material, the amount of the alkali metal hydrogen carbonate is 0.05 to 60 parts by mass with respect to 100 parts by mass of the alginate ester, the alkali metal is potassium and / or sodium, Method for producing noodle mix powder, noodle dough, or fresh noodles.

6. A method for producing cooked noodles, the method including a step of heating the fresh noodles obtained by the method for producing fresh noodles according to Claim 5.

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