Noodle dough composition, method for producing noodles

Abstract

The present invention provides a novel noodle dough composition for preparing noodles that have good noodle-making properties while also having a quick cooking time. [Solution] (A) A solution containing α-hydroxypropylated crosslinked starch and / or α-acetylated crosslinked starch, and water, having a viscosity of less than 50 mPa·s as measured under the following conditions, A noodle dough composition in which the moisture content is 45 parts by mass or more per 100 parts by mass of grain flour: <Condition> Add 1.2 g of the aforementioned starch as solid content, 2.4 g of ethanol, and water to make a total volume of 30.0 g. The mixture is then measured using a rapid viscometer after being held at 25°C for 30 minutes and rotating at 160 rpm.

Description

[Technical Field]

[0001] This invention relates to a noodle dough composition, a method for producing noodles, and a method for shortening the boiling time of noodles. [Background technology]

[0002] When industrially producing processed foods including noodles, or when consumers prepare them, it is preferable to have noodles that cook as quickly as possible. Patent Document 1 discloses a noodle-making flour composition containing wheat flour and pregelatinized starch, with a protein content of 4.5% by mass or more, wherein pregelatinized starch with a solution viscosity (RVA viscosity) of 50 mPa·s or more is blended in an amount of 4 to 35% by mass of the total flour composition, which can shorten the cooking time of noodles. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2021-112157 [Overview of the project] [Problems that the invention aims to solve]

[0004] The present invention aims to provide a novel noodle dough composition for preparing noodles that have good noodle-making properties while also having a fast cooking time. [Means for solving the problem]

[0005] As a result of diligent research, the present inventors have found that when noodles are prepared using a noodle dough composition containing (A) α-hydroxypropylated crosslinked starch and / or α-acetylated crosslinked starch, which have a rapid viscoanalytic analyzer (RVA) viscosity of less than 50 mPa·s as measured under specific conditions, and water, with the amount of water being 45 parts by mass or more per 100 parts by mass of flour, the noodle-making properties are good while the boiling time is shortened, thus completing the present invention.

[0006] Embodiments of the present invention include, but are not limited to, the following. [1] (A) A substance containing α-hydroxypropylated crosslinked starch and / or α-acetylated crosslinked starch, and water, whose viscosity measured under the following conditions is less than 50 mPa·s, A noodle dough composition for preparing noodles by rolling or twisting, wherein the moisture content is 45 parts by mass or more per 100 parts by mass of grain flour: <Condition> Add 1.2 g of the aforementioned starch as solid content, 2.4 g of ethanol, and water to make a total volume of 30.0 g. The mixture is then measured using a rapid viscometer after being held at 25°C for 30 minutes and rotating at 160 rpm. [2] The noodle dough composition according to [1], wherein the (A) component is 5 to 30 parts by mass per 100 parts by mass of cereal flour. [3] The noodle dough composition according to [1] or [2], further comprising pregelatinized starch and / or active gluten having a viscosity of 50 mPa·s or more as measured under the above conditions. [4] A method for producing noodles, comprising the step of preparing noodles from a noodle dough composition described in any one of [1] to [3]. [5] The method for producing noodles according to [4], further comprising boiling, steaming, or drying the noodles. [6] A method for shortening the boiling time of noodles, comprising the step of preparing noodles from a noodle dough composition described in any one of [1] to [3]. [Effects of the Invention]

[0007] The noodle dough composition of the present invention has good noodle-making properties, while also allowing for the preparation of noodles with a reduced boiling time. [Modes for carrying out the invention]

[0008] In this specification, "grain flour" refers to grain flour [wheat flour (strong flour, medium flour, weak flour, whole wheat flour, etc.), rice flour, corn flour, soybean flour, rye flour, barley flour, millet flour, barnyard millet flour, etc.], and starch (including raw starch as well as all types of starch such as processed starch, pregelatinized starch, and physically processed starch). In this specification, unless otherwise specified, the flour content of noodles shall not include the dusting flour portion.

[0009] [Noodle dough composition] The noodle dough composition of the present invention contains (A) α-hydroxypropylated crosslinked starch or α-acetylated crosslinked starch having a viscosity of less than 50 mPa·s as measured under the following conditions, and water. The aforementioned moisture content is characterized by being 45 parts by mass or more per 100 parts by mass of grain flour. In this specification, the viscosity of component (A) is measured under the following conditions: <Viscosity measurement conditions> Add 1.2 g of the aforementioned starch as solid content, 2.4 g of ethanol, and water to make a total volume of 30.0 g. The mixture is then measured using a Rapid Visco Analyzer (RVA) at 25°C for 30 minutes, followed by a rotation speed of 160 rpm.

[0010] The noodle dough composition may use, as component (A), one starch or a combination of two or more starches selected from the group consisting of α-hydroxypropylated crosslinked starch and α-acetylated crosslinked starch that satisfy the above viscosity. Among these, hydroxypropylated crosslinked starch is more preferable than acetylated crosslinked starch because it allows for an increase in the amount of water added and a reduction in boiling time.

[0011] In this specification, "pregelatinized starch" refers to starch obtained by gelatinizing starch in the presence of water and usually further drying it. Known methods such as drum drying and spray drying can be used as means of gelatinization. In this specification, "hydroxypropylated crosslinked starch" refers to a product obtained by simultaneously or separately applying a process to etherify raw starch with propylene oxide and a crosslinking process with a crosslinking agent such as sodium trimetaphosphate or phosphorus oxychloride. An example of this is hydroxypropylated phosphate crosslinked starch. In this specification, "acetylated crosslinked starch" refers to a product obtained by subjecting raw starch to esterification treatment with vinyl acetate or acetic anhydride and crosslinking treatment with a crosslinking agent such as sodium trimetaphosphate, phosphorus oxychloride, adipic anhydride, etc., either simultaneously or at different times. Examples include acetylated phosphate crosslinked starch or acetylated adipic acid crosslinked starch. In one embodiment, the acetylated crosslinked starch is acetylated phosphate crosslinked starch.

[0012] (A) The raw starch of the gelatinized starch is not particularly limited. For example, corn starch, waxy (glutinous variety) corn starch, potato starch, glutinous potato starch, tapioca starch, waxy tapioca starch, rice starch, glutinous rice starch, pea starch, mung bean starch, sweet potato starch, wheat starch, sago starch, etc. can be used. Among them, from the perspective of more significantly demonstrating the effects of the present invention and having a good texture, the raw starch is preferably at least one selected from the group consisting of potato starch, glutinous potato starch, tapioca starch, and waxy tapioca starch, and potato starch is more preferred.

[0013] From the perspective of shortening the boiling time, the viscosity of the gelatinized starch of component (A) under the above conditions is less than 50 mPa·s, preferably 40 mPa·s or less, more preferably 30 mPa·s or less, and even more preferably 20 mPa·s or less. Also, from the perspective of good noodle-making properties, the viscosity of component (A) under the above conditions is preferably 2 mPa·s or more, more preferably 5 mPa·s or more, and even more preferably 10 mPa·s or more.

[0014] The degree of substitution (DS) of the hydroxypropyl crosslinked starch by the hydroxypropyl group is not particularly limited, but is preferably 0.02 - 0.20, more preferably 0.04 - 0.20, and even more preferably 0.07 - 0.18. The degree of substitution (DS) of the acetylated crosslinked starch by the acetyl group is not particularly limited, but is preferably 0.02 - 0.095, more preferably 0.04 - 0.095, and even more preferably 0.07 - 0.095.

[0015] In this specification, the degree of substitution of modified starch is an index indicating the substitution ratio of the functional groups of the starch, and the degree of substitution when all three free hydroxyl groups of the glucose residues constituting the starch are substituted is set to 3. In this specification, the degree of substitution of hydroxypropyl cross-linked starch is determined by the following procedure. <Method for Determining the Degree of Substitution of Hydroxypropyl Cross-Linked Starch> (1) By the method described in the section on hydroxypropyl starch in the "10th Edition of the Japanese Pharmacopoeia for Food Additives" (2024, Ministry of Health, Labour and Welfare and Consumer Affairs Agency), determine the weight percentage of hydroxypropyl groups in the hydroxypropyl cross-linked starch (each referred to as HP (%)). (2) Based on the obtained HP value, calculate the degree of substitution (DS) using the following calculation formula: DS = (162 × HP) / (5900 - 58 × HP) <Method for Determining the Degree of Substitution of Acetylated Cross-Linked Starch> (1) By the method described in the section on acetylated adipic acid cross-linked starch in the "10th Edition of the Japanese Pharmacopoeia for Food Additives", determine the weight percentage of acetyl groups in the acetylated cross-linked starch (referred to as Ac (%)). (2) Based on the obtained Ac value, calculate the degree of substitution (DS) using the following calculation formula: DS = (162 × Ac) / (4300 - 42 × Ac).

[0016] (A) The gelatinized starch of the component preferably has remaining starch granules. The remaining starch granules are confirmed by the ability to observe starch granules in the optical microscope image of the starch. When starch granules remain, the increase in viscosity during hydration can be suppressed, and the noodle-making property can be improved. [[ID=二十一]] [[ID=二十二]]

[0017] [[ID=二十三]] The degree of cold water swelling of component (A) pregelatinized starch is not particularly limited, but is preferably 60 or less, more preferably 50 or less, and even more preferably 40 or less, and can be, for example, 35 or less, and preferably 1 or more, and can be, for example, 2 or more, 4 or more, 6 or more, 8 or more, 10 or more, 12 or more, or 15 or more. The degree of cold water swelling of component (A) pregelatinized starch is, for example, 1 to 60, 1 to 50, or 1 to 40. The higher the degree of crosslinking of the starch, the lower the degree of cold water swelling. In the noodle dough composition of the present invention, it is preferable to use pregelatinized starch of component (A) that has a higher degree of crosslinking and a lower degree of cold water swelling, as this can suppress the deterioration of noodle-making properties due to stickiness of the dough and increased viscosity even when water is added.

[0018] In this specification, the cold water swelling degree of pregelatinized starch is measured by the following method: (1) Disperse 2.0 g of starch sample (on a solids basis) uniformly in 50 mL of water at 25°C. Place this suspension in a 100 mL graduated cylinder, adjust the volume to 100 mL with water, and let it stand for 24 hours. (2) After standing, measure the volume (mL) of the turbid layer and define this value as the degree of swelling in cold water.

[0019] Specific examples of the preferred hydroxypropylated crosslinked starches mentioned above include Pine Soft B and Matsunolin XA (both manufactured by Matsutani Chemical Industry Co., Ltd.). A specific example of the preferred acetylated crosslinked starch mentioned above is Pine Aero PS303 (manufactured by Matsutani Chemical Industry Co., Ltd.).

[0020] The content of component (A) in the noodle dough composition of the present invention is preferably 2 parts by mass or more, more preferably 5 parts by mass or more, even more preferably 8 parts by mass or more, even more preferably 10 parts by mass or more, and particularly preferably 15 parts by mass or more, per 100 parts by mass of grain flour, from the viewpoint of more significantly exhibiting the effects of the present invention, and from the viewpoint of improving noodle-making properties, it can be preferably 30 parts by mass or less, more preferably 25 parts by mass or less, even more preferably 20 parts by mass or less, and even more preferably 15 parts by mass or less.

[0021] The moisture content of the noodle dough composition is 45 parts by mass or more per 100 parts by mass of cereal flour. If it is less than 45 parts by mass, the gelatinization of component (A) during heating will be delayed, and the effect of shortening the boiling time will not be sufficiently obtained. From the viewpoint of shortening the boiling time, the moisture content of the noodle dough composition is preferably 48 parts by mass or more, more preferably 50 parts by mass or more, even more preferably 55 parts by mass or more, even more preferably 55 parts by mass or more, and particularly preferably 60 parts by mass or more, per 100 parts by mass of cereal flour. Furthermore, from the viewpoint of improving noodle-making properties, the moisture content of the noodle dough composition is preferably 75 parts by mass or less, more preferably 70 parts by mass or less, and even more preferably 65 parts by mass or less, per 100 parts by mass of cereal flour.

[0022] The noodle dough composition of the present invention further includes grain flour [wheat flour (strong flour, medium flour, weak flour, whole wheat flour, etc.), rice flour, Buckwheat flour, Corn flour, soy flour, rye flour, barley flour, millet flour, barnyard millet flour, etc.], starches other than component (A) [Starches listed above as raw material starches, modified starches (e.g., hydroxypropyl starch, acetic acid starch, oxidized starch, sodium octenyl succinate starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch, sodium starch glycolate, sodium starch phosphate esterification, pregelatinized starch, enzyme-treated starch, starch that has undergone physical treatment such as moist heat or dry heat treatment, etc.)], starch hydrolysates, other sugars or carbohydrates [sugar, corn syrup, starch syrup, oligosaccharides, monosaccharides (glucose, fructose, allulose, sorbose, tagatose, etc.)] It may contain at least one selected from the group consisting of sugar alcohols (sorbitol, maltitol, palatinitol, allitol, reduced starch syrup, reduced dextrin, etc.), salt, dietary fiber, oils and fats (rapeseed oil, soybean oil, sesame oil, corn oil, cottonseed oil, safflower oil, sunflower oil, rice oil, palm oil, olive oil, flaxseed oil, lard, suet, etc.), eggs (whole egg, egg white, egg yolk, whole egg powder, egg white powder, etc.), proteins (active gluten, soy protein, wheat protein, skim milk powder, casein, etc.), lye water, leavening agents, thickeners (polysaccharides, etc.), emulsifiers, antioxidants, preservatives, sweeteners, seasonings, spices, flavors, colorings, and pH adjusters.

[0023] In one embodiment, the noodle dough composition of the present invention further contains at least one selected from the group consisting of (i) pregelatinized starch having a viscosity of 50 mPa·s or more as measured under the above conditions, and (ii) proteins. In this embodiment, the amount of water added can be increased while maintaining good noodle-making properties of the noodle dough composition, and as a result, the boiling time can be further shortened. As the pregelatinized starch in (i), phosphate crosslinked starch is preferred from the viewpoint of good texture and noodle-making properties, and potato-derived phosphate crosslinked starch is more preferred. As the proteins in (ii), activated gluten is preferred. In this specification, "activated gluten" is also called vital gluten, and is obtained by adding water to wheat flour, kneading, washing with water to obtain raw gluten, drying and powdering it. The drying method is not particularly limited, and examples include spray drying, flash drying, freeze-drying, and vacuum drying. By adding water, activated gluten can exhibit viscoelasticity similar to raw gluten.

[0024] From the viewpoint of achieving the effects of the present invention more significantly, the total amount of the above components (i) and (ii) is preferably 1 part by mass or more, more preferably 2 parts by mass or more, even more preferably 3 parts by mass or more, and even more preferably 4 parts by mass or more, per 100 parts by mass of cereal flour, and can be, for example, 10 parts by mass or less, 8 parts by mass or less, or 5 parts by mass or less.

[0025] The noodle dough composition of the present invention may further contain acetic acid starch. Acetic acid starch (non-crosslinked acetylated starch) is known to have the effect of shortening the boiling time. The acetic acid starch content of the noodle dough composition of the present invention can be, for example, 18 parts by mass or less, 15 parts by mass or less, 10 parts by mass or less, 8 parts by mass or less, 5 parts by mass or less, 3 parts by mass or less, 2 parts by mass or less, 1 part by mass or less, or 0.1 parts by mass or less per 100 parts by mass of cereal flour. Furthermore, the noodle dough composition of the present invention may not contain acetic acid starch.

[0026] The noodle dough composition of the present invention can be obtained by mixing and kneading component (A) and optionally other components such as other grain flours and salt with water in a conventional manner.

[0027] When preparing noodles from the noodle dough composition, means such as a rolling method, a twisting method, an extrusion method, etc. can be used. However, from the viewpoint of better noodle-making properties, the rolling method or the twisting method is preferred, and the rolling method is more preferred. The rolling method rolls the dough with, for example, rolls to process it into a noodle sheet with a desired thickness. The noodle sheet is cut by a noodle-making machine and processed into noodle strands. The noodle strands are cut to a desired length to obtain fresh noodles. The twisting method is a technique of stretching the dough by pulling it from both sides. The extrusion method is a technique of extruding and forming the noodle dough through small holes using an extrusion molding machine or the like.

[0028] When preparing noodles from the noodle dough composition of the present invention, from the viewpoint of making the noodle-making properties better, the average cross-sectional area of the noodles before boiling is preferably 2 mm 2 or more, more preferably 2.5 mm 2 or more, still more preferably 5 mm 2 or more, even more preferably 10 mm 2 or more, particularly preferably 15 mm 2 or more, particularly even more preferably 20 mm 2 or more, and for example 35 mm 2 or less, 30 mm 2 or less or 25 mm 2 or less.

[0029] When preparing noodles from the noodle dough composition of the present invention, the boiling time of the noodles can be appropriately adjusted according to the type and content of the (A) component, the size of the cross-sectional area of the noodles, the boiling temperature, etc. In boiling water, for example, it can be 20 minutes or less, 15 minutes or less, 10 minutes or less, 8 minutes or less, 7 minutes or less, 6 minutes or less or 5 minutes or less. When the boiling time of the noodles is 10 minutes or less (preferably 6 minutes or less, more preferably 5 minutes or less), it is particularly preferable because the cooking time is as short as comparable to instant foods.

[0030] Examples of noodles prepared from the noodle dough composition of the present invention include tteokbokki, kishimen, hoto, udon, pasta (spaghetti, spaghettini, tagliatelle, pappardelle, macaroni, rigatoni, lasagna, etc.), soba, hiyamugi, somen, Chinese noodles, yakisoba, or noodle wrappers (wonton, shumai, gyoza wrappers, etc.), but tteokbokki, kishimen, hoto, or udon are preferred. These noodles have a large cross-sectional area, and the effects of the present invention are more pronounced in them.

[0031] The resulting fresh noodles can be eaten by boiling or steaming them as is. Alternatively, the fresh, boiled, or steamed noodles can be dried and / or fried to produce dried noodles (non-fried or fried noodles). Dried noodles can be eaten by boiling or steaming, or by rehydrating them in hot water, such as instant noodles. Furthermore, the fresh, boiled, or steamed noodles can be stored in the refrigerator or freezer.

[0032] In one embodiment, the noodles are instant noodles. Instant noodles can be eaten, for example, by rehydrating them with hot water. In one embodiment, the noodles are non-fried noodles or noodles that have not undergone a drying process (for example, fresh noodles). In one embodiment, the noodles are noodles that have not undergone a drying process (for example, fresh noodles).

[0033] For drying the noodles, methods such as hot air drying, natural drying, freeze-drying, microwave heating drying, and cold drying can be used.

[0034] Noodles prepared from the noodle dough composition of the present invention contain pregelatinized starch (component A), which suppresses viscosity reduction and texture deterioration due to aging, and also suppresses texture deterioration due to drying, refrigeration, or freezing. [Examples]

[0035] The present invention will be described in detail and specifically below with reference to examples, but the present invention is not limited to these examples. In the following examples, unless otherwise specified, "parts" refers to parts by mass, "%" refers to mass%, and "% relative to flour" refers to parts by mass per 100 parts by mass of cereal flour. In addition, the blending amounts in the table refer to parts by mass unless otherwise specified. "ND" indicates that measurement was not performed. In addition, "PO crosslinked" refers to hydroxypropylated crosslinked starch, "Ac crosslinked" refers to acetylated crosslinked starch, and "crosslinked" refers to phosphate crosslinked starch.

[0036] (Starch used) For pregelatinized starch samples A to I, commercially available products listed in Table 1 (all manufactured by Matsutani Chemical Industry Co., Ltd.) were used. Starch sample B was prepared using a standard method for producing hydroxypropyl phosphate cross-linked starch. The RVA viscosity of each sample was measured using a rapid viscometer (RVA4800, Perkin Elmer) after holding the mixture at 25°C for 30 minutes and rotating at 160 rpm. The degree of cold water swelling of each sample was measured using the method described above.

[0037] [Table 1]

[0038] (Noodle preparation and evaluation) The fresh noodles were prepared using the following procedure. (1) The raw materials were mixed according to the formulations described in each test example. The amount of water added was adjusted as appropriate by a person engaged in food research and development and skilled in noodle preparation, so that the mixture would become crumbly after mixing and be suitable for noodle making. In other words, the amount of water added in each test example represents the amount of water added to achieve a dough state suitable for noodle making. (2) The dough was compounded and rolled. (3) Noodles were made using a noodle-making machine with a cutting blade. The noodle width and noodle sheet thickness are described for each test example. (4) To prevent the noodles from sticking together, the resulting noodles were dusted with flour (Toriko Ume EX, manufactured by Matsutani Chemical Industry Co., Ltd.). (5) The noodles were placed in boiling water and cooked while being heated. (6) Evaluators who are engaged in food research and development and are skilled in sensory evaluation of noodles tasted the noodles at appropriate intervals, and removed them from the boiling process when the texture was optimal. The time from the start to the end of boiling was measured. (7) When the boiling time of the control noodles (which do not contain any grain flour other than wheat flour) is a, and the boiling time of the test example noodles is b, the boiling time reduction rate is set to (ab) / a × 100 (%). The boiling time reduction effect and noodle-making properties were then evaluated according to the following criteria. If the boiling time reduction rate was 30% or less, it was judged that the boiling time reduction effect was insufficient. <Evaluation of boiling time> ◎: Boiling time reduction rate exceeds 70% ○: Boiling time reduction rate exceeds 50% and is 70% or less. △: Cooking time reduction rate exceeds 30% but is 50% or less. ×: Boiling time reduction rate is 30% or less <Evaluation of noodle-making properties> ◎: Noodle making is possible without any problems. ○: The dough doesn't hold together very well, but it's still possible to make noodles from it. △: The dough doesn't hold together well, but it's still possible to make noodles from it. ×: Noodle making impossible

[0039] [Test Example 1. Evaluation of boiling time for noodles using various processed pregelatinized starch] 90 parts by mass of wheat flour and 10 parts by mass of any of the starch samples A to H were mixed with 4 parts by mass of salt. The dough was then prepared by adding water according to the amount shown in Table 2, and noodles with a width of 5 mm and a thickness of 5 mm were prepared using a noodle-making machine. As a control, noodles were prepared in the same manner from dough made with 100 parts by mass of wheat and 4 parts by mass of salt. The evaluation results are shown in Table 2. Noodles made using α-hydroxypropylated cross-linked starch or acetylated cross-linked starch with an RVA viscosity of less than 50 mPa·s showed a significantly shorter boiling time and good noodle-making properties (Examples 1-1 to 1-4). The lower the RVA viscosity, the greater the amount of water added to the dough, and the shorter the boiling time the noodles could be cooked.

[0040] On the other hand, when the RVA viscosity exceeded 50 mPa·s, the effect of shortening the boiling time decreased significantly (Comparative Example 1-1). Furthermore, when phosphate cross-linked starch was used, regardless of the RVA viscosity, there was almost no effect of shortening the boiling time even when the amount of water added was increased (Comparative Examples 1-2, 1-3). When unprocessed starch (raw starch) with low RVA viscosity was used, the noodle-making properties deteriorated as water was added, and it was not possible to make noodles (Comparative Example 1-4).

[0041] [Table 2]

[0042] [Test Example 2. Evaluation of boiling time based on differences in the amount of pregelatinized starch added] Next, noodle dough was prepared according to the formulation in Table 3, and noodles with a width of 5 mm and a thickness of 5 mm were made using a noodle-making machine. The boiling times of each type of noodle were then compared. The results are shown in the same Table 3. Increasing the amount of low-viscosity pregelatinized starch allowed for an increase in the amount of water added, and the boiling time was also shortened (Examples 2-1 to 2-3). On the other hand, noodle-making quality decreased with increasing water content.

[0043] When high-viscosity starch sample I or gluten preparations were used in combination, it was possible to increase the amount of water added while maintaining noodle-making properties. As a result, noodles with a boiling time of around 5 minutes were obtained, which is equivalent to that of instant noodles (Examples 2-4 and 2-5).

[0044] [Table 3]

[0045] [Test Example 3. Evaluation of boiling times for noodles of different thicknesses] 90 parts by mass of wheat flour and 10 parts by mass of starch sample A were mixed with 4 parts by mass of salt, and the dough was prepared by adding water according to the amount shown in Table 4. Noodles of the thickness and diameter shown in Table 4 were then prepared using a noodle-making machine. As a control, noodles were prepared in the same manner from dough made with 100 parts by mass of wheat flour and 4 parts by mass of salt. The boiling times of each type of noodle were then compared. The results are shown in Table 4. By using starch sample A, it was possible to make noodles with a water content of 45 parts by mass or more, even when the thickness and diameter were changed, and the boiling time was significantly reduced.

[0046] [Table 4]

Claims

1. (A) Alpha-hydroxypropylated crosslinked starch having a viscosity of less than 50 mPa·s as measured under the following conditions, and It contains moisture, The above (A) The amount of α-hydroxypropylated crosslinked starch with a viscosity of less than 50 mPa·s as measured under the following conditions is 2 to 15 parts by mass per 100 parts by mass of cereal flour, The moisture content is 45 parts by mass or more and 60.5 parts by mass or less per 100 parts by mass of grain flour. A noodle dough composition for preparing noodles by rolling or twisting, wherein the grain flour contains grain flour, and the grain flour is at least one selected from the group consisting of wheat flour, rice flour, and buckwheat flour: <Conditions> Add 1.2 g of the aforementioned starch as solid content, 2.4 g of ethanol, and water to make a total volume of 30.0 g. The mixture is then measured using a rapid viscometer at 25°C for 30 minutes and then at a rotation speed of 160 rpm.

2. The noodle dough composition according to claim 1, further containing pregelatinized starch and / or active gluten having a viscosity of 50 mPa·s or more as measured under the above conditions.

3. A method for producing noodles, comprising the step of preparing noodles from the noodle dough composition according to claim 1 or 2 by a rolling or twisting method.

4. The method for producing noodles according to claim 3, further comprising boiling, steaming, or drying the noodles.

5. A method for shortening the boiling time of noodles, comprising the step of preparing noodles from the noodle dough composition according to claim 1 or 2 by a rolling or twisting method.

Images