noodles

Abstract

To provide noodles improved in color tone, aroma and taste in noodles containing much active gluten.SOLUTION: The noodles are prepared using active gluten that, in the analysis result by GC-MS of aroma components collected by the SPME method, in which, relative to the total aroma peak area, the ratio of the peak area of 1-hexanol is 4% or less; a ratio of the peak area of acetic acid is 2% or less; a ratio of the peak area of (2E,4E)-2,4-decadienal is 1% or less; a ratio of the peak area of phenethyl alcohol is 0.1% or less; and a ratio of the peak area of (3E,5E)-3,5-octadiene-2-one is 4% or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to noodles to which active gluten is added. [Background technology]

[0002] Traditionally, various noodles such as udon, ramen, soba, and pasta have been produced by utilizing the function of gluten, a protein contained in wheat flour. Gluten is obtained by separating wheat flour into starch and gluten, and then powdering it to produce activated gluten, which is used in noodle production to improve noodle making properties and texture.

[0003] In recent years, there has been a demand for high-protein and low-calorie foods for health reasons, and in addition to the gluten contained in wheat flour, larger amounts of active gluten than conventionally are sometimes added to noodles.

[0004] When adding large amounts of gluten to noodles, the more gluten added, the more difficult it is to make noodles and the better their texture will be. Adding more than necessary can lead to problems such as the dough becoming suddenly hard, which can actually worsen noodle-making properties and make the texture harder.

[0005] Patent Document 1 discloses an improver for flour foods that contains powdered wheat protein A with high extensibility and powdered protein B with low extensibility in a ratio of 15:85 to 85:15, as a quality improver that can improve the quality of flour foods by improving the dough's binding properties, imparting excellent manufacturing suitability, and imparting an excellent texture.

[0006] Furthermore, Patent Document 2 discloses low-carbohydrate noodles that have good noodle quality and are easy to manufacture, and have a reduced carbohydrate content, and contain 10 to 50% by weight of active gluten, 0.1 to 10% by weight of water-soluble hemicellulose, and 10 to 89.9% by weight of low-carbohydrate powdered ingredients.

[0007] However, while these methods improve noodle production properties and texture, the more dietary fiber components are added to reduce calories, the greater the amount of gluten added, resulting in problems such as a poor noodle color and a strong gluten-derived flavor.Apart from low-calorie noodles, when gluten is added as a protein component in the production of high-protein noodles, problems also arise such as a poor noodle color and a strong gluten-derived flavor, resulting in poor color and flavor. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Patent No. 7370181 [Patent Document 2] Patent No. 7244800 Summary of the Invention [Problem to be solved by the invention]

[0009] The present invention aims to provide noodles containing a large amount of active gluten that have improved color and flavor. [Means for solving the problem]

[0010] The inventors of the present invention found that when active gluten is added to noodles in a quantity exceeding the amount typically used for the purpose of improving the noodle manufacturing properties and texture, the color and flavor of the noodles are affected, even if the active gluten does not normally cause problems in color or flavor. As a result of extensive research into active gluten, they found that, as long as the gluten contains specific substance component ratios as determined by aroma analysis, the color of the noodles does not deteriorate and the flavor is also good, even if a large amount of active gluten is added, which led to the present invention.

[0011] That is, the noodles are characterized by containing active gluten, in which the results of GC-MS analysis of aroma components collected by SPME show that, relative to the peak area of ​​the entire aroma, the ratio of the peak area of ​​1-hexanol is 4% or less, the ratio of the peak area of ​​acetic acid is 2% or less, the ratio of the peak area of ​​(2E,4E)-2,4-decadienal is 1% or less, the ratio of the peak area of ​​phenethyl alcohol is 0.1% or less, and the ratio of the peak area of ​​(3E,5E)-3,5-octadien-2-one is 4% or more.

[0012] Furthermore, it is preferable that the activated gluten according to the present invention is such that, in the GC-MS analysis results of aroma components collected by SPME, the ratio of the peak area of ​​2-octenal, 2-butyl to the peak area of ​​the entire aroma is 1% or less.

[0013] The amount of active gluten according to the present invention added to noodles is preferably in the range of 5 to 40% by weight relative to the weight of the main ingredient flour of the noodles.

[0014] The noodles according to the present invention are preferably instant noodles. [Effects of the Invention]

[0015] It is possible to provide noodles containing a large amount of active gluten that have improved color and flavor. DETAILED DESCRIPTION OF THE INVENTION

[0016] The present invention will be described in detail below, but the present invention is not limited to the following description.

[0017] 1. Active gluten The active gluten of the present invention refers to gluten obtained by separating gluten-containing cereal flour into gluten and starch and then drying the gluten. Examples of cereal flour include common wheat, durum wheat, rye, and barley. Drying methods include spray drying, flash drying, vacuum drying, and vacuum freeze drying.

[0018] The activated gluten of the present invention is characterized in that, in the GC-MS analysis results of aroma components collected by the SPME method, the peak area of ​​1-hexanol is 4% or less, the peak area of ​​acetic acid is 2% or less, the peak area of ​​(2E,4E)-2,4-decadienal is 1% or less, the peak area of ​​phenethyl alcohol is 0.1% or less, and the peak area of ​​(3E,5E)-3,5-octadien-2-one is 4% or more, relative to the peak area of ​​the entire aroma.

[0019] The aroma components were measured by placing 1 g of activated gluten, 3 g of NaCl, and 8 ml of distilled water in a vial. Aroma samples were collected using SPME (Solid Phase Microextraction, Fiber: DVB / CAR / PDMS (Supelco / 57299-U), Incubation: 80°C for 30 minutes with stirring, Desorption Temperature: 250°C, Desorption Time: 10 minutes). The components were then identified using a gas chromatography mass spectrometer (GC-MS). The GC-MS conditions were as follows: GC: Agilent Technologies 7890B, MSD: Agilent Technologies 5997A, column: HP-INNOWAX (60 m x 0.25 mm ID, Film 0.25 μm), temperature: 40°C (6 min) → 250°C (5°C / min) → 250°C (15 min).

[0020] When the ratio of the peak area of ​​1-hexanol, acetic acid, (2E,4E)-2,4-decadienal, and phenethyl alcohol to the total aroma peak area is high, the unpleasant flavor derived from gluten becomes stronger. Conversely, when the ratio of the peak area of ​​(3E,5E)-3,5-octadien-2-one is low, the unpleasant flavor derived from gluten becomes stronger.

[0021] Furthermore, if the results of aroma analysis of activated gluten show that the ratio of the peak area of ​​2-octenal, 2-butyl to the total aroma peak area is 1% or less, when the noodles to be produced are those that undergo a drying process, such as instant noodles, the unpleasant flavor derived from gluten is less noticeable and the color of the noodles is also good.

[0022] Regarding the color tone of the active gluten itself, a bright, whitish color tone is preferred. However, even if the color tone of the noodles is good when added in an amount that is typically added to noodles, adding a large amount of active gluten does not necessarily result in excellent color tone or flavor of the noodles. By using active gluten with a regulated ratio of specific aroma components, such as the active gluten of the present invention, it is possible to provide noodles with improved color tone and flavor even when the active gluten content is high.

[0023] 2. Noodle manufacturing method (kinds) The type of noodles according to the present invention is not particularly limited as long as they use active gluten, and examples include fresh noodles, boiled noodles, steamed noodles, frozen noodles, dried noodles, instant noodles, etc. In addition, examples of types of noodles include udon, soba, Chinese noodles, hiyamugi, somen, pasta, etc.

[0024] (raw materials) In addition to the above-mentioned active gluten, ingredients used in the production of conventional noodles can be used as raw materials for the noodles of the present invention. Specifically, examples of main raw material flour include cereal flours such as wheat flour, barley flour, and rice flour, as well as various starches such as potato starch, tapioca starch, wheat starch, and corn starch. These may be used alone or in combination. The wheat flour may be durum flour, extra-strong flour, strong flour, semi-strong flour, medium-strength flour, weak flour, or whole wheat flour. Grades such as first, second, and third grades may also be used. The starch may also be raw starch, pregelatinized starch, or processed starch such as acetylated starch, etherified starch, and cross-linked starch. Resistant starch is particularly preferred when low-sugar noodles are desired. Examples of resistant starch include high-amylose starch, heat-moisture treated starch, strongly phosphate-cross-linked starch, and monoesterified phosphate-cross-linked starch. Furthermore, the main raw material flour in the present invention includes not only the above-mentioned grain flour and starch, but also all raw material flours that are added as powders, such as activated gluten, egg white, soy protein, and dietary fiber.

[0025] Furthermore, in the present invention, additives commonly used in the production of noodles, such as salt, alkaline agents such as alkaline water, alcohol, various thickeners, emulsifiers, edible oils and fats, various pigments such as carotene pigments, pH adjusters, bacteriostatic agents, and antioxidants, can be added to the main raw material flour by dissolving or suspending them in mixing water.

[0026] The amount of active gluten according to the present invention added to noodles is preferably in the range of 5 to 40% by weight relative to the main raw material flour. If the amount of active gluten is too small, the flavor and color of the active gluten will not be a problem, and the effects of the active gluten according to the present invention will be less noticeable. Furthermore, if the amount exceeds 40% by weight, it will be difficult to maintain the noodle production properties and texture as noodles. The range is preferably 10 to 40% by weight, and more preferably 15 to 30% by weight.

[0027] Furthermore, it is preferable that the total amount of active gluten added to noodles be the active gluten of the present invention, but active gluten other than the active gluten of the present invention can also be used to improve noodle-making properties and texture. In this case, the active gluten of the present invention preferably accounts for at least 25% by weight, and more preferably 50% by weight, of the total active gluten added to noodles. Adding as much active gluten of the present invention as possible can improve the color and flavor of the noodles. Furthermore, the total amount of active gluten added to noodles is preferably in the range of 5 to 40% by weight. If the amount of active gluten added is too small, issues with flavor and color will not be an issue in the first place, but if it is too large, it will be difficult to maintain noodle-making properties and the texture of noodles.

[0028] (Noodle dough preparation) The noodle dough (dough) according to the present invention can be prepared using conventional methods. That is, the main ingredient flour and kneading water can be mixed uniformly using a batch mixer, flow jet mixer, vacuum mixer, or the like to produce a crumbly dough.

[0029] (Noodle making process) Next, noodle strands are produced from the dough thus produced. Production methods may be conventional, including a method in which dough is extruded using an extruder or the like to produce noodle strands, or a method in which the dough is rolled into a coarse noodle sheet, which is then formed into a noodle sheet by compounding or the like, and further rolled multiple times using a roll to produce a predetermined noodle sheet thickness, and then the noodle sheet is cut out using a cutting roll known as a cutting blade to produce noodle strands. When producing a noodle sheet and then producing noodle strands, an extruder may be used to produce the noodle sheet, or small blocks may be produced using an extruder, and the small blocks may be rolled into noodle sheets using a roll, which are then rolled and cut out. Alternatively, multiple noodle sheets may be combined to produce a noodle sheet with a multilayer structure, which may then be rolled and cut out. When using an extruder or the like to produce an extruded noodle sheet, extruded small blocks, or extruded noodle strands, it is preferable to do so under reduced pressure.

[0030] (Fresh noodle production) If the produced noodle strands are fresh noodles, they can be dusted with starch or other powder as needed to identify them as fresh noodles. The produced fresh noodles can be stored at room temperature or refrigerated and sold as fresh noodles. Fresh noodles can also be lightly dried to a moisture content of 20 to 27% by weight to produce semi-fresh noodles.

[0031] When the prepared fresh noodles or semi-fresh noodles are sold commercially, they can be packaged after adding an oxygen scavenger or an alcohol-generating oxygen scavenger as needed, and then the noodles can be sold as fresh noodles that can be stored at room temperature or refrigerated, with the addition of a separate soup as needed.

[0032] (Dried noodles) Dried noodles can be produced by drying the prepared noodle strands. Drying can be carried out according to standard methods for drying dried noodles, and in the case of pasta, high-temperature drying at 70°C or higher, while mechanical drying of udon and somen noodles can be carried out at a medium temperature of 35 to 50°C, room temperature drying, or low-temperature drying at 20°C or lower, etc., so that the moisture content is 14% by weight or less.

[0033] In the case of drying on a rod, the dried noodles can be cut to an appropriate length and then packaged to produce a dried noodle product.

[0034] (Boiled noodles / Steamed noodles) The prepared noodles are pre-cooked by steaming or boiling to make them easier to eat. Steaming, for example, involves passing the noodles through a steam chamber that emits saturated steam for 2 to 15 minutes to achieve gelatinization. A hydration step such as showering or immersion can also be combined. Boiling, for example, involves immersing the noodles in a boiling tank with water adjusted to 90°C or higher for 30 seconds to 10 minutes to achieve gelatinization.

[0035] When the cooked noodles are steamed noodles, the steamed noodle strands are cooled with water as necessary, cut to a predetermined length, and each predetermined measurement is placed in a polyethylene or polypropylene packaging film, oil for loosening is added, the film is sealed, and if necessary, heat sterilized at 60 to 100°C for 10 to 50 minutes, and then cooled to produce steamed noodles.

[0036] If the cooked noodles are boiled noodles, the boiled noodle strands are washed with water. Washing removes any slime from the surface and cools and tightens the noodle strands. One method for washing with water is to immerse the gelatinized noodle strands in a water bath at about 4 to 20°C. In this case, multiple water baths can be prepared and the noodle strands can be washed and cooled in stages. Additionally, by spraying air into the water bath, the noodle strands can be washed and cooled while moving.

[0037] Ramen noodles and other noodles can be prepared by applying a loosening agent to washed noodle strands, placing them in a container for eating, or sealing them in a polyethylene or polypropylene bag, and optionally sterilizing them by heating at 60 to 100°C for 10 to 50 minutes, followed by cooling to produce boiled noodles.

[0038] In the case of noodles such as udon and soba, noodle strands that have been washed with water can also be soaked in acid if necessary. Soaking the noodle strands in an acid solution reduces the pH of the noodle strands to 6 or less, inhibiting bacterial growth during storage. Examples of ingredients used in the acid solution include organic acids such as acetic acid, lactic acid, and citric acid, acids such as pyruvic acid, phosphoric acid, and sulfonic acid, as well as salts of these acids. These ingredients can be used to adjust the concentration, pH, and soaking time of the acid solution so that the pH of the noodle strands is 6 or less. A predetermined weight of the acid-soaked noodle strands can be placed in packaging film such as polyethylene or polypropylene, and a loosening agent added. The resulting product is then sealed and packaged. If necessary, the noodle strands can be sterilized by heating at 60 to 100°C for 10 to 50 minutes, and then cooled to produce boiled noodles.

[0039] The prepared boiled noodles or steamed noodles can be packaged after adding a soup as required to form boiled or steamed noodle products.

[0040] (Frozen noodles) The prepared noodle strands are pre-cooked by steaming or boiling to gelatinize them so that they can be easily eaten in the same way as boiled or steamed noodles. Steaming can be achieved by passing the noodle strands through a steam chamber that emits saturated steam for 2 to 15 minutes. A hydration step such as showering or immersion can also be combined. Boiling can be achieved by immersing the noodle strands in a boiling tank adjusted to a temperature of 90°C or higher for 30 seconds to 10 minutes.

[0041] The cooked noodles are optionally immersed in a water bath at about 4 to 20°C, rinsed and cooled, then placed in a freezing container and frozen. There are no particular restrictions on the freezing method, but quick freezing at a temperature of about -30 to -60°C using an air blast spiral freezer, tunnel freezer, quick freezer, or the like is preferred. At this time, ingredients and sauces can be added before or during freezing and frozen together with the noodles. Frozen ingredients and sauces can also be added after freezing.

[0042] The frozen noodles produced can be packaged and sold, and can be packaged and sold after adding separately provided ingredients and soup.

[0043] (instant noodles) The prepared noodle strands are steamed as needed to gelatinize the noodle strands. The preferred steaming conditions vary depending on the type and thickness of the noodles, so the preferred conditions can be set appropriately to suit the desired texture. Steaming can be done by boiling or heating with saturated steam, or by heating with superheated steam, and a hydration step such as showering or soaking can also be combined. The cooked noodles can also be treated with a seasoning or loosening agent as needed.

[0044] The gelatinized noodle strands are placed in a drying container, and in the case of fried noodles, they can be fried and dried in frying oil at 120 to 170°C until the moisture content is approximately 1 to 5% by weight, or in the case of non-fried noodles, they can be dried in hot air at 50 to 160°C for 3 to 150 minutes until the moisture content is 14% by weight or less. Other drying methods that can be used include microwave drying and vacuum freeze drying, and these drying methods can also be used in combination.

[0045] The dried noodle mass can be placed in a cup or bag and filled directly or with a separate soup or ingredients to produce an instant noodle product. [Example]

[0046] The present embodiment will be described in more detail below with reference to examples.

[0047] <Preliminary test: Analysis of active gluten> Aroma analysis was performed on gluten samples numbered 1 to 20 in Tables 1 to 3 below. As described above, 1 g of activated gluten was mixed with 3 g of NaCl and 8 ml of distilled water in a vial. Aroma sampling was performed using SPME (Solid Phase Microextraction, Fiber: DVB / CAR / PDMS (Supelco / 57299-U), Incubation: 80°C for 30 minutes with stirring, Desorption Temperature: 250°C, Desorption Time: 10 minutes). Components were identified using a gas chromatography mass spectrometer (GC-MS). The GC-MS conditions were as follows: GC: Agilent Technologies 7890B, MSD: Agilent Technologies 5997A, column: HP-INNOWAX (60 m x 0.25 mm ID, Film 0.25 μm), temperature: 40°C (6 min) → 250°C (5°C / min) → 250°C (15 min).

[0048] Furthermore, the color difference was measured for gluten numbers 1 to 20 listed in Tables 1 to 3 below. The measurement was performed using a spectrophotometer (SE6000: manufactured by Nippon Denshoku Industries Co., Ltd.) by placing gluten in a round cell so that the bottom was covered, and measuring the L value. As a control, wheat flour (semi-hard flour) was also measured.

[0049] The aroma analysis results and color difference results for numbers 1 to 20 are shown in Tables 1 to 3 below.

[0050] [Table 1]

[0051] [Table 2]

[0052] [Table 3]

[0053] <Experiment 1: Study with noodles> (Test Examples 1-1 to 1-20, Comparative Example 1-1) To 1 kg of main ingredient flour was added 600 g of wheat flour (all-purpose flour: protein content 9.0% by weight), 250 g of resistant starch (phosphate cross-linked tapioca starch), and 150 g of active gluten numbers 1 to 20. 15 g of salt and 2.4 g of alkaline mineral water (6 parts sodium carbonate, 4 parts potassium carbonate) were dissolved in water, and the kneading water was brought to 410 ml. The mixture was then kneaded in a normal pressure mixer for 15 minutes to prepare noodle dough. Additionally, in Comparative Example 1-1, noodle dough was prepared using 1 kg of wheat flour as the main ingredient flour to which no resistant starch or active gluten had been added.

[0054] The prepared noodle dough was combined to form a noodle band (12 mm), which was then rolled out in five steps to a thickness of 1.4 mm. The rolled noodle band was cut with a No. 14 cutting blade roll to form noodle strands, which were then cut into lengths of approximately 35 cm and dusted with oxidized starch to form fresh noodles.

[0055] The prepared fresh noodles of Test Examples 1-1 to 1-20 and the fresh noodles of Comparative Example 1-1 were boiled in hot water for 3 minutes, drained, and the noodle strands were eaten and evaluated. Evaluation was carried out using an open panel method by six experienced panelists, with color and flavor being evaluated based on Comparative Example 1-1. With regard to color and flavor, a score of 5 was given for something equivalent, 4 for something slightly inferior but good, 3 for something inferior but generally acceptable, 2 for something not inferior, and 1 for something significantly inferior and not acceptable.

[0056] The evaluation results are shown in Table 4. Regarding the evaluation of aroma analysis, active gluten in which the GC-MS analysis results of aroma components collected by SPME showed that, relative to the peak area of ​​the entire aroma, the ratio of the peak area of ​​1-hexanol to the total aroma peak area was 4% or less, the ratio of the peak area of ​​acetic acid to the total aroma peak area was 2% or less, the ratio of the peak area of ​​(2E,4E)-2,4-decadienal to the total aroma peak area was 1% or less, the ratio of the peak area of ​​phenethyl alcohol to the total aroma peak area was 0.1% or less, the ratio of the peak area of ​​(3E,5E)-3,5-octadien-2-one to the total aroma peak area was 4% or more, and the ratio of the peak area of ​​2-octenal and 2-butyl to the total aroma peak area was rated as ⊚, ◯ when only the peak area ratios of 2-octenal and 2-butyl were higher than 1%, and × when the other indicator aroma components were outside the range.

[0057] [Table 4]

[0058] The results of Experiment 1 showed that the colorimeter values ​​for gluten in its gluten state did not necessarily match the color of noodles. Furthermore, as shown in Test Example 1-16, even if the colorimeter values ​​for gluten in its gluten state and the color of noodles were good, there was also active gluten that had a poor flavor, and active gluten with excellent noodle color and flavor could not be selected based on gluten color alone.

[0059] In contrast, as shown in Test Examples 1-1 to 1-5, activated gluten in which the aroma analysis results of the 1-hexanol peak, acetic acid, (2E,4E)-2,4-decadienal, phenethyl alcohol, (3E,5E)-3,5-octadien-2-one, 2-octenal, and 2-butyl ether, which are indicators of aroma components of activated gluten according to the present invention, were all within the standard ranges, also had good color and excellent flavor. Therefore, by performing aroma analysis of activated gluten, it is possible to select activated gluten with excellent color and flavor without producing noodles.

[0060] As shown in Test Example 1-6, even for active gluten containing only 2-octenal, 2-butyl that was outside the standard value, the color and flavor of fresh noodles were excellent. This suggests that for noodles that do not undergo a drying process, such as fresh noodles, 2-octenal, 2-butyl is not an important indicator for selecting active gluten with excellent color and flavor.

[0061] <Experiment 2: Study with instant fried noodles> (Test Examples 2-1 to 2-20 and Comparative Example 2-1) The noodle dough prepared in Experiment 1 was combined to prepare a noodle band (12 mm), which was then rolled out five times to a thickness of 1.1 mm. The rolled noodle band was cut using a No. 18 cutting blade roll to form noodle strands, which were then steamed for 2 minutes in a steam oven with a steam flow rate of 270 kg / h, immersed for 7 seconds in a flavoring solution containing 45 g of salt and 5 g of gum arabic dissolved per liter, cut into noodle strands of approximately 40 cm, and placed in a metal drying frame known as a retainer so that each serving contained 110 g.

[0062] The noodle strings placed in the retainer were then fried and dried in palm oil heated to 150°C for 2 minutes and 30 seconds to produce instant fried noodles.

[0063] The instant fried noodle samples of Experiment 2 were cooked and evaluated. To prepare the instant fried noodle samples, they were placed in a cup, 390 ml of boiling water was poured over them, the cup was covered, and the noodle samples were left to stand for 3 minutes to prepare the eating samples.

[0064] As in Experiment 1, the evaluation was carried out by six experienced panelists using an open panel method to evaluate color and flavor. Regarding color and flavor, the same as Comparative Example 2-1 was given a rating of 5, slightly inferior but good was given a rating of 4, inferior but generally acceptable was given a rating of 3, inferior but not acceptable was given a rating of 2, and significantly inferior and not acceptable was given a rating of 1.

[0065] The evaluation results are shown in Table 5 below.

[0066] [Table 5]

[0067] The evaluation of the fresh noodles was nearly the same as in Experiment 1, but the color and flavor of the noodles in Test Example 2-6 were rated lower. Instant noodles and dried noodles include a drying process after the production of fresh noodles, and the balance of color and flavor changes due to drying compared to fresh noodles, and flavors such as 2-octenal and 2-butyl that were difficult to detect in fresh noodles become more noticeable. Therefore, it is considered preferable that the content of 2-octenal and 2-butyl in instant noodles and dried noodles also fall within the standards of the present invention.

Claims

1. The noodles contain active gluten, wherein the GC-MS analysis of aroma components collected by the SPME method shows that, relative to the peak area of ​​the entire aroma, the ratio of the peak area of ​​1-hexanol is 4% or less, the ratio of the peak area of ​​acetic acid is 2% or less, the ratio of the peak area of ​​(2E,4E)-2,4-decadienal is 1% or less, the ratio of the peak area of ​​phenethyl alcohol is 0.1% or less, and the ratio of the peak area of ​​(3E,5E)-3,5-octadien-2-one is 4% or more.

2. The noodles according to claim 1, characterized in that, in the results of GC-MS analysis of aroma components collected from the active gluten by the SPME method, the ratio of the peak area of ​​2-octenal and 2-butyl to the peak area of ​​the entire aroma is 1% or less.

3. 3. The noodles according to claim 1, wherein the amount of active gluten added to the noodles is 5 to 40% by weight based on the weight of the main ingredient flour of the noodles.

4. 3. The noodles according to claim 2, wherein the noodles are instant noodles.

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