Method for manufacturing Chinese-style noodles and Chinese-style noodles

Abstract

To provide a method for producing chinese noodle-style noodle in which, mainly, brine is added to a noodle that is made of rice flour as main raw material, to make it chinese noodle style (flavor of Chinese noodle, resilience, yellow color tone of noodle).SOLUTION: The raw material for forming noodle is compressed while being stirred by an extruder, and is extruded from discharge hole 13a of mold 13. During this time, raw material is heated by heat of stirring by extruder to make it pasty, and is simultaneously extruded from discharge hole 13a of mold 13, to shape it as noodle.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a method for producing Chinese noodle-like noodles and Chinese noodle-like noodles, which are made into Chinese noodle-like noodles (noodles having the flavor and yellow color tone of Chinese noodles) by adding kansui to noodles mainly made of rice flour and the like.

Background Art

[0002] Chinese noodles, represented by ramen, are widely popular. The characteristics of Chinese noodles include the unique flavor of Chinese noodles and the yellow color tone. However, wheat, which is the raw material of Chinese noodles, contains gluten, and there are diseases caused by gluten intake, such as celiac disease. In addition, there are also people who avoid gluten intake for other health reasons.

[0003] Different from wheat flour, rice flour does not contain gluten and has an extremely low risk of inducing allergies, so it is excellent as a substitute raw material. Therefore, it can be an alternative noodle for people who avoid wheat and gluten and cannot eat Chinese noodles.

[0004] As a method for producing dry noodles, noodles to which kansui is added are known (see, for example, Patent Document 1). By adding alcohol, it suppresses the browning of dry noodles, and lists cereal flour as the raw material. However, the production method is a general production method for Chinese noodles, which utilizes the action of gluten to bind the dough and cannot be used for noodles that do not contain gluten as the raw material.

[0005] Also, as a method for producing pasta products mainly made of rice flour, a method of adding kansui is known (see, for example, Patent Document 2). It is a production method in which the noodle strip is formed by a composite roll and then cut out. In the general production method for Chinese noodles, there is no heating process in the processes of rolling and processing into noodle form. In such a production method, it is necessary to add some kind of binder to the raw material. Furthermore, in the method for producing fried noodles mainly made of rice flour, noodles to which kansui is added are also known (see, for example, Patent Document 3).

[0006] It is also known that Chinese noodles are generally made by mixing raw materials with water, kneading the resulting dough, processing it into a sheet, and then cutting it into noodle shapes.

[0007] Incidentally, conventional noodles made primarily from rice flour and free from wheat and gluten do not possess the characteristics of Chinese noodles. However, by adding lye water to rice flour, it is possible to produce noodles with the flavor and yellow color of Chinese noodles. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] Patent No. 6487292 [Patent Document 2] Japanese Patent Publication No. 2001-169740 [Patent Document 3] Japanese Patent Publication No. 2007-159546 [Overview of the Initiative] [Problems that the invention aims to solve]

[0009] However, if the noodle ingredients do not contain gluten, simply mixing the noodle ingredients with water will not result in a dough that hardens, making it difficult to form into noodles. The reason why dough hardens when wheat-containing ingredients are mixed with water is that the gluten contained in wheat acts as a binder for the dough.

[0010] The present invention aims to provide a method for producing Chinese-style noodles and Chinese-style noodles, which utilize a portion of the starch contained in the raw materials as a binder for the dough by gelatinizing it through heating. [Means for solving the problem]

[0011] A method for producing Chinese-style noodles according to one aspect of the present invention comprises the steps of: preparing raw materials by mixing rice flour and lye water with an appropriate amount of water; pressurizing the raw materials and extruding them from the discharge port of a molding die, wherein the moisture content of the raw materials is in the range of 30%-50%, and further comprising the step of gelatinizing the raw materials by heating with steam spray or by heating with stirring heat from the rotation of a screw before pressurizing and extruding them. Here, the screw is, for example, the screw of an extruder that feeds the raw materials toward a molding die in order to pressurize the raw materials and extrude them from the discharge port of the molding die.

[0012] In this way, Chinese-style noodles can be manufactured even if the raw materials for noodle shaping do not contain gluten. The starch contained in the raw materials, such as rice flour, gelatinizes when heated, causing the dough to solidify. In other words, the starch contained in the raw materials is used as a binder for the dough.

[0013] Generally, noodles are manufactured by mixing raw materials with water, kneading the resulting dough, processing it into a sheet, and then cutting it into noodles. However, if the raw materials do not contain gluten, simply mixing the raw materials with water will not solidify the dough, making it difficult to shape into noodles. The reason why dough solidifies when wheat-containing raw materials are mixed with water is that the gluten contained in wheat acts as a binder. Therefore, in order to shape noodles using rice flour as a raw material, and other raw materials that do not contain wheat or gluten, ingenuity is required. This involves heating the raw materials with steam spray or using the heat generated during screw stirring to turn the raw materials into a paste, which then makes it possible to extrude the dough into noodles.

[0014] Furthermore, the reason why the moisture content of the raw materials should be around 30%-50% is that if the moisture content is less than 30%, it tends to clog the die and is difficult to extrude, and if the moisture content exceeds 50%, even if the raw materials are extruded, the noodle strands stick together, making it difficult to form the noodles. More preferably, in this method of manufacturing Chinese-style noodles, the moisture content of the raw materials is in the range of 35-45%.

[0015] Furthermore, this method for producing Chinese-style noodles is characterized by not including wheat flour in the ingredients. In this way, gluten-free noodles can be produced. In addition, while the noodles of this invention contain lye water, in the case of ordinary wheat flour noodles, the lye water reacts with gluten to produce firmness and flavor, as described later, it is possible to produce firmness and flavor by using rice flour without including wheat flour.

[0016] Preferably, the method for producing this Chinese-style noodle is characterized by the inclusion of lye water in a proportion of 0.1% to less than 5% by weight. When rice flour is used as the main ingredient, using lye water within this range allows for noodles with sufficient firmness and flavor. If the amount of lye water is less than 0.1% by weight, sufficient firmness and flavor will not be achieved, and if it is 5% or more by weight, the firmness and flavor will be too strong, resulting in adverse effects such as bitterness. More preferably, the amount of lye water is in a proportion of 0.5% to less than 3% by weight, which allows for noodles with optimal firmness, Chinese noodle flavor, and color.

[0017] Furthermore, the manufacturing method for these Chinese-style noodles includes rice flour at a ratio of 50% by weight or more. This gives the noodles the flavor and characteristics of rice flour, making them distinctly different from wheat flour noodles.

[0018] Furthermore, the extruded noodles have a circular cross-section and can have a diameter in the range of 0.1 to 5 mm. The extruded noodles can also be dried to produce dried noodles.

[0019] Furthermore, a method for producing Chinese-style noodles according to one aspect of the present invention further comprises the steps of: preparing raw materials by adding an appropriate amount of water to rice flour and lye water and mixing them, wherein the specific gravity of the raw materials is 20-35° Baumé degrees; supplying the raw materials onto a conveyor belt using rollers to stretch the raw materials into a sheet; and then heating them to gel and cutting out the resulting sheet to obtain noodles.

[0020] By doing so, even when the raw material for noodle forming does not contain gluten, Chinese noodle-like noodles can be produced. That is, a sheet can be obtained by heating the thinly stretched raw material, and noodles can be obtained by cutting out the sheet.

[0021] In this case, the cut noodles can be made into noodles having a rectangular cross-section with a long side and a short side, and the short side length is 0.1 to 5 mm.

[0022] Also, in this method for producing Chinese noodle-like noodles, instead of rice flour as the raw material, starch can be used, the raw material contains starch, the starch is potato starch, and the cereal flour can also contain brown rice flour.

[0023] The Chinese noodle-like noodles produced by the above method are characterized in that they contain kansui in a proportion in the range of 0.1% or more and less than 5% by weight. When the kansui is less than 0.1% by weight, sufficient firmness and flavor cannot be obtained, and when it is 5% by weight or more, there are adverse effects such as excessive firmness and flavor and bitterness.

[0024] Also, these Chinese noodle-like noodles are noodles containing rice flour, kansui, and moisture, and are characterized in that the rice flour is contained in a proportion of 50% by weight or more, and the kansui is contained in a proportion of 0.5% or more and less than 3% by weight. By doing so, the noodles will have more characteristics of rice flour and more firmness and flavor of Chinese noodles.

[0025] It can also be made to contain protein materials such as soy protein in a proportion in the range of 0 to 50% by weight. Also, for ease of eating, the noodle length is preferably at most 40 cm.

Effects of the Invention

[0026] In the present invention, since the starch contained in the raw material can be gelatinized by heating to serve as a binder for the dough, Chinese noodle-like noodles can be produced even when the raw material does not contain gluten. [Brief explanation of the drawing]

[0027] [Figure 1] Another embodiment of the method for producing Chinese-style noodles according to the present invention is shown, where (a) is an explanatory diagram showing the state in which noodles are being extruded from the discharge hole of the mold of the agitator, and (b) is a front view of the mold. [Figure 2] This diagram illustrates one embodiment of the method for producing Chinese-style noodles according to the present invention, showing the state in which the raw material for noodle formation is being stretched on a conveyor belt. [Figure 3] (a) and (b) are diagrams showing the cross-sectional shape of the Chinese noodle-style noodles according to the present invention. [Modes for carrying out the invention]

[0028] The embodiments of the present invention will be described below. First, the manufacturing method will be explained. (raw materials) Rice flour and lye water are mixed with an appropriate amount of water to create the raw material for forming noodles. The amount of lye water should be 0.1-5% by weight. The reason for setting the ratio within this range is that if it is less than 0.1% by weight, the noodles will not have enough flavor to be considered Chinese-style noodles, and if it exceeds 5% by weight, it will have adverse effects such as being too flavorful or bitter.

[0029] In this case, a portion of the rice flour may be replaced with starch, grain flour excluding wheat flour (including brown rice flour), or protein materials such as soy protein. Adding protein materials can result in high-protein noodles. Depending on the purpose, other additives such as stabilizers and emulsifiers may also be added in addition to rice flour, lye water, starch, grain flour, and protein materials. The rice flour may be in the form of a general powder, or it may be a dehydrated cake-like product obtained by dehydrating the raw material for noodle molding obtained by wet milling.

[0030] Therefore, for example, the proportions of each element in Chinese-style noodles are within the following range. (Raw material blend) Composition (by weight) ratio Rice flour 10-99.9% Starch 0-89.9% Grain flour (excluding wheat flour, including brown rice flour) 0-89.9% Protein sources such as soy protein: 0-89.9% Alkaline solution 0.1-5% Other additives 0-10% (Noodle manufacturing) When using a mold (die)

[0031] In this embodiment, as an example, rice flour and lye water are mixed with an appropriate amount of water to create a raw material for noodle making. Here, the moisture content of the raw material for noodle making (after water is added (after mixing)) should be around 30%-50% (more preferably around 35-45%). At a moisture content of 30%, it is a wet powder, and at a moisture content of 50%, it is a suspension. The reason for setting the moisture content to around 30%-50% is that if the moisture content is less than 30%, it will clog the die and be difficult to extrude, and if the moisture content exceeds 50%, the raw material is a slurry, and even if extruded, the noodle strands will stick together and it will be impossible to form noodles.

[0032] The raw material for noodle formation is pressurized and agitated in an extruder and extruded through the discharge hole 13a of the mold 13 (see Figure 1(b)). During this process, the raw material is agitated and extruded by the agitator extruder (see Figure 1), and as it is heated by the heat generated by the agitation, it becomes paste-like and is simultaneously extruded through the discharge hole of the mold to form noodles. The shape and size of the discharge hole of the mold can be arbitrarily selected according to the purpose.

[0033] The extruded noodles are left to mature at room temperature for 1 to 35 hours. This makes it easier to cut the noodles in the next step.

[0034] After maturation, the noodles form clumps, so the stuck-together noodles are separated. The separated noodles are then dried until their moisture content is approximately 15% or less, and then cut into appropriate lengths.

[0035] The extruder, as shown in Figure 1, for example, consists of two cylinders 11 and 12. Each cylinder 11 and 12 has a screw inside that agitates and feeds the raw material. As the raw material passes through the first cylinder 11, the agitation heat turns it into a paste, and then the raw material moves through a pipe to the second cylinder 12. The screw in the second cylinder 12 then extrudes the material as noodles through the discharge hole 13a of the mold 13.

[0036] Furthermore, in order to achieve a paste-like consistency, heating by steam spraying can be used in addition to, or as an alternative to, heating by stirring heat generated by the rotation of the screw.

[0037] • When using a conveyor belt For example, the raw material 21 for noodle making, stored in a storage tank, is attached to a roller 22, as shown in Figure 2, and then supplied to a conveyor belt 23 (flat belt), causing the raw material 21 to adhere to the surface of the conveyor belt 23 and be stretched. This makes it possible to stretch the raw material 21 to a uniform thickness. The stretched raw material 21 is then gelled by heating, for example, by steam spraying, to obtain a sheet.

[0038] Furthermore, when preparing the raw materials for noodle molding, the specific gravity of the raw materials after adding water (mixing) shall be 20°-35° in Baumé degrees.

[0039] Pre-drying reduces the adhesiveness of the sheet surface by evaporating the moisture. The sheet is then aged for up to 24 hours at a temperature range of 0-30°C to facilitate noodle cutting. Subsequently, the sheet is processed into noodle-like shapes by cutting it into, for example, 3mm wide strips.

[0040] Then, the noodles are dried, for example by hanging them on a rod, until the moisture content is approximately 15% or less. After that, they are cut to the appropriate length as needed. Alternatively, the noodles may be placed in a mold and dried to achieve the desired shape.

[0041] The cross-sectional shape of the formed noodles, which become Chinese-style noodles, is as shown in Figures 3(a) and 3(b), with circular noodles 31 and rectangular noodles 32. Noodle 31 has a diameter of approximately 0.1-5 mm, and the short side h of noodle 31 is approximately 0.1-5 mm.

[0042] Furthermore, the above-mentioned noodle ingredient mixture can also be manufactured as follows. (Raw material blend) Composition (by weight) ratio Rice flour 50-99.9% Starch 0-49.9% Alkaline solution 0.1-5% Other additives: 0-3% Furthermore, the noodle ingredients can be modified by substituting all or part of the rice flour or starch with the following ingredients. Grain flour (excluding wheat flour, including brown rice flour) 50-99.9% Protein sources such as soy protein: 0-49.9%

[0043] By doing so, it is possible to create noodles with a high proportion of rice flour, incorporating the unique flavor and texture of rice flour. [Examples]

[0044] Next, we conducted tests to confirm the effect of adding lye water to the noodles of this embodiment. Unlike typical noodles made with gluten-containing wheat flour, the noodles of this embodiment do not contain wheat flour, so the amount of lye water added and its effect are unknown. -Test 1- The following samples 1 and 2 were prepared. Sample 1 (with added lye water): 99% rice flour, 1% lye water (weight-based percentage of raw materials) Sample 2 (no added lye water): Uses 100% rice flour only. Add water according to the ingredients and mix until the moisture content is approximately 30-50% (more preferably 35-45%).

[0045] Samples 1 and 2 are pressed while being stirred and extruded through the discharge hole of the mold. The size of the discharge hole of the mold is 1.3-1.4 mm in diameter. During this process, the raw materials are heated by the heat of stirring, and the starch contained in the raw materials becomes paste-like, and at the same time, it is extruded through the discharge hole and formed into noodles.

[0046] The extruded noodles were aged at room temperature for 1 to 35 hours. Since the aged noodles were in clumps, they were separated. The separated noodles were dried and cut to appropriate lengths. The resulting noodles were then boiled in hot water for about 8 minutes and evaluated for taste.

[0047] (result) The noodles with added lye water (Sample 1), unlike the noodles without added lye water (Sample 2), had the flavor and yellow color of Chinese noodles and were firm, Chinese-style noodles. This confirmed that by adding lye water, it is possible to produce Chinese-style noodles similar to real Chinese noodles through extrusion molding using a die.

[0048] -Test 2- Using the same manufacturing method as in Test 1, but with a smaller extrusion hole in the mold, we attempted another test. The manufacturing procedure was the same as in Test 1, but the size of the extrusion hole in the mold was 1.2 mm in diameter, and the test was conducted with three patterns of lye water addition: 1% (Sample 3), no addition (Sample 4), and 0.5% (Sample 5). The resulting noodles were boiled in hot water for approximately 6 minutes and tasted.

[0049] (result) Similar to Test 1, it was confirmed that noodles to which lye water was added (samples 3 and 5) could be used to produce Chinese-style noodles with a Chinese noodle flavor, yellow color, and chewy texture.

[0050] Furthermore, as the amount of lye water added increased from 0.5% to 1.0%, the flavor, yellow color, and chewiness of the Chinese noodles became stronger. From these results, it was confirmed that the flavor, yellow color, and chewiness of Chinese noodles change according to the amount of lye water added.

[0051] The noodles obtained in Test 2 were thinner than those obtained in Test 1, resulting in a crisper texture. Since the noodle thickness can be adjusted according to the size of the mold's extrusion holes, thick or thin noodles can be selected to suit the soup and cooking method.

[0052] -Exam 3- The following samples 6 and 7 were prepared. Sample 6 (with added lye water): 80% rice flour, 20% potato starch Add 1% lye water (based on the weight of the raw materials) to the mixture of rice flour and potato starch, and mix. Sample 7 (with added lye water): 70% rice flour, 30% potato starch Add 1% lye water (based on the weight of the raw materials) to the mixture of rice flour and potato starch, and mix.

[0053] Furthermore, water is added to the raw materials (samples 6 and 7), and the mixture is stirred to adjust the specific gravity to a range of 20°-35° Baumé degrees, thereby obtaining the raw material for noodle molding.

[0054] The raw material for noodle formation obtained in this way was spread thinly on a conveyor belt (for example, a Teflon belt), gelled by heating, and formed into a sheet with a thickness of 0.65-0.75 mm. The resulting noodles were placed in a cup, hot water was poured over them, and they were rehydrated for 3 minutes before being eaten.

[0055] (result) Both samples 6 and 7 had lye water added, resulting in Chinese noodle-like noodles with a Chinese noodle flavor, yellow color, and chewy texture. This confirmed that adding lye water can produce Chinese noodle-like noodles that closely resemble real Chinese noodles.

[0056] Furthermore, it was confirmed that even when the proportion of starch (potato starch) is changed, Chinese-style noodles can be produced by adding lye water.

[0057] -Test 4- Using the same manufacturing method as in Experiment 3, samples 8 and 9 were produced with thicker sheets to confirm the effect of boiling. The thickness of the gelled sheets was adjusted to 1.35-1.55 mm. Furthermore, straight noodles were obtained by drying them on a rod without using a mold. The resulting noodles were then boiled in hot water for 3-4 minutes and evaluated for taste.

[0058] (result) Both samples 8 and 9 had lye water added, resulting in Chinese noodle-like noodles with a Chinese noodle flavor, yellow color, and firm texture. This confirmed that even when the noodle thickness (sheet thickness) is changed, adding lye water can produce Chinese noodle-like noodles.

[0059] -Test 5- Samples 10 and 11 were prepared using the same method as in Tests 3 and 4, by replacing the potato starch in Samples 6 and 7 of Test 3 with tapioca starch. The resulting noodles were then placed in cups, hot water was poured over them, and they were rehydrated for 3 minutes before being consumed.

[0060] (result) Both samples 10 and 11 had lye water added, resulting in Chinese noodle-like noodles with a Chinese noodle flavor, yellow color, and chewy texture. Even when the added starch was replaced from potato starch to tapioca starch, the addition of lye water still resulted in Chinese noodle-like noodles. Furthermore, the noodles obtained in Test 5 all had an increased chewy texture. They are considered suitable for products that are placed in a cup and rehydrated with hot water (so-called cup noodles).

[0061] -Test 6- Furthermore, using the same manufacturing method as in Test 1, we conducted tests in which the amount of lye water added to Sample 1 was varied. Specifically, noodles were produced using raw materials with finely varied amounts of lye water added, and the resulting noodles were boiled in boiling water for approximately 6 minutes and evaluated for taste. The following are the amounts of lye water added and the results.

[0062] Lye water ratio (by weight) results 0% No flavor or color of Chinese noodles can be detected. 0.05% The flavor and color of the Chinese noodles are barely noticeable. 0.1% The flavor and color of Chinese noodles are slightly noticeable. 0.5% The flavor and color of Chinese noodles can be detected. 1% The flavor and color of Chinese noodles can be detected. 1.5% The flavor and color of Chinese noodles can be detected. 2% The strong flavor and color of Chinese noodles can be detected. 3% The strong flavor and color of Chinese noodles can be detected. 4% The strong flavor and color of the Chinese noodles are noticeable, but there is also a bitter taste. 5% The strong flavor and color of the Chinese noodles are noticeable, but there is also a slightly strong bitterness. 6% The strong flavor and color of the Chinese noodles are noticeable, but a strong bitterness is also present.

[0063] These results show that the flavor and color of Chinese noodles become stronger as the amount of lye water added increases. Furthermore, adding less than 0.1% by weight did not sufficiently produce the flavor and color of Chinese noodles, and adding more than 5% by weight resulted in a strong bitter taste and an unpleasant texture. From these findings, it was concluded that for noodles made with rice flour, the amount of lye water added is suitable between 0.1% and 5% by weight, and more preferably between 0.5% and 3% by weight.

[0064] Thus, it was found that even with gluten-free ingredients that do not use wheat flour, it is possible to make Chinese-style noodles by using the above-mentioned amount of lye water.

[0065] Regarding the interaction between kansui (alkaline solution) and wheat flour (gluten), it is known that flavonoids in wheat flour react with kansui, resulting in a yellow color, and that kansui acts on gluten, increasing its elasticity and smoothness through astringent action. However, there are no studies on the interaction between rice flour and kansui, and much of the mechanism remains unknown. Nevertheless, the following can be inferred from these results.

[0066] Regarding the effects of lye water on rice flour, the yellowish color of the noodles is thought to be due to a reaction between the flavonoids in the rice and the lye water. Furthermore, the firmness of the noodles is thought to be due to the denaturation of proteins in the rice caused by the lye water, which contributes to the firmness.

[0067] From these results, it was confirmed that the effects of kansui can be obtained even in the case of noodles made from rice flour and free from wheat flour (gluten). Furthermore, for noodles made from rice flour, the amount of kansui added is suitable to be between 0.1% and less than 5% by weight, and preferably between 0.5% and 3% by weight.

[0068] As described above, preferred embodiments of the present invention have been explained with reference to the drawings, but various additions, modifications, or deletions are possible without departing from the spirit of the present invention. [Explanation of Symbols]

[0069] 11,12 cylinders 13 dice 13a Discharge hole 21 Raw materials for noodle making 22 rollers 23 Conveyor belt 31,32 Noodles

Claims

1. The process involves mixing rice flour and lye water with an appropriate amount of water to create the raw materials, The process includes pressurizing the raw material and extruding it from the discharge hole of a mold, The moisture content of the aforementioned raw materials is in the range of 35-45%. The aforementioned lye water is included in a proportion of 0.5% or more and less than 3% by weight. The process further comprises a step of gelatinizing the raw material by heating with steam spray or by heating with stirring heat from the rotation of a screw, before pressurizing and extruding it. It is characterized by being made primarily from rice flour and not containing any other starches. A method for making Chinese-style noodles.

2. The aforementioned raw materials are characterized by not containing wheat flour. A method for producing Chinese-style noodles according to claim 1.

3. The aforementioned rice flour is contained in a proportion of 50% by weight or more. A method for producing Chinese-style noodles according to any one of claims 1 to 2.

4. The extruded noodles have a circular cross-section and a diameter of 0.1 to 5 mm. A method for producing Chinese-style noodles according to any one of claims 1 to 3.

5. The extruded noodles are dried to make dried noodles. A method for producing Chinese-style noodles according to any one of claims 1 to 4.

6. The process involves adding an appropriate amount of water to rice flour and lye water, mixing, and preparing the raw materials. The moisture content of the aforementioned raw materials is in the range of 35-45%. The aforementioned lye water is contained in a proportion of 0.5% or more and less than 3% by weight, The specific gravity of the aforementioned raw material is 20-35° Baumé degrees. A process of supplying the raw material onto a conveyor belt using rollers to stretch the raw material into a sheet, The process further includes a step of obtaining noodles by cutting out a sheet that has been gelled by heating, It is characterized by being made primarily from rice flour and not containing any other starches. A method for making Chinese-style noodles.

7. The cut noodles have a rectangular cross-section with a long side and a short side, and the short side is 0.1 to 5 mm long. A method for producing Chinese-style noodles according to claim 6.

8. Chinese noodle-like noodles produced by the method for producing Chinese noodle-like noodles according to any one of claims 1 to 7, The lye water is contained in a proportion ranging from 0.5% to less than 3% by weight. It is characterized by being made primarily from rice flour and not containing any other starches or starches. Chinese-style noodles.

9. Contains rice flour in a proportion of 99% or more, It is characterized by containing lye water at a ratio of 1% or less. Chinese noodle-style noodles according to claim 8.

10. The protein material is contained in a proportion of 50% by weight or less. Chinese noodle-style noodles according to claim 8 or 9.

11. The noodles can be up to 40 cm long. A Chinese noodle-style noodle according to any one of claims 8 to 10.

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