Non-fried, non-steamed dried noodles

Abstract

To provide non cooked dry noodles capable of solving problems of fragility of noodle lump and enhancing intensity of noodle lines, and suppressing elution of components from the noodles in cooking (reconstituting dry noodles).SOLUTION: According to embodiments, there are provided non cooked dry noodles including: a main material containing grain flour including wheat flour and starch; and thickening polysaccharide. In the non cooked dry noodles, a blending ratio of the starch to total mass of the main material, is 13 mass% or greater and 40 mass% or smaller, as the starch, at least potato starch is included. As the thickening polysaccharide, at least pectin and alginate are included, and powdered oil is not included. In the dry noodles, a pregelatinized degree is 35% or greater and 70% or smaller, hardness is 14.5 N or greater, and in boiled hot water of the non cooked dry noodles, absorbance at a wavelength of 660 nm measured by a spectrophotometer is less than 0.45 Abs. In the embodiments, the boiled hot water is boiled hot water in which, after immersing 80 g of the non cooked dry noodles in 500 mL of boiled water for 4 minutes, the boiled hot water is left to stand for 1 minute without heating.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to non-cooked dried noodles.

Background Art

[0002] In recent years, in response to the trend of consumers' serious-minded orientation towards instant noodles and various demands, various technologies have been developed for instant noodles. Among them, as a method for manufacturing non-fried instant noodles having viscoelasticity and texture "like fresh noodles", a method of subjecting raw noodle strands formed from noodle dough to high-temperature hot air drying treatment without steaming treatment is known (see, for example, Patent Document 1, etc.).

[0003] In high-temperature hot air drying treatment, the raw noodle strands are rapidly dehydrated and dried at a temperature of 100°C or higher, which is higher than the boiling point of water. In Patent Document 2, "breaking of noodle strands" is pointed out as a problem thereof. Here, "breaking of noodle strands" is defined as a phenomenon in which when the noodle strands are dried at a high temperature for a short time, the drying of the surface portion of the noodle strands is promoted more than the central portion of the noodle strands, and a difference in shrinkage occurs inside the noodle strands due to the difference in moisture between the surface portion and the central portion of the noodle strands, resulting in a large cavity in the central portion of the noodle strands. And the same document points out that when this "breaking of noodle strands" occurs, the noodle strands split in two from the middle (vertical splitting) during eating after rehydration, or a significant deterioration in texture occurs, and proposes adding powdered oil to the noodle dough to solve this problem.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] Non-steamed dried noodles generally have lower noodle strength and are more brittle than steamed dried noodles, which are manufactured through a steaming process. This makes them prone to breakage due to vibrations or drops during transportation. Through diligent research by the inventors, it was found that non-steamed dried noodles, manufactured using raw noodle strands formed from a dough made by adding powdered oil to a mixture containing the main ingredients, have the effect of reducing cracking during drying due to the use of powdered oil. However, compared to noodles without powdered oil, the strength of the dried noodle strands is lower, and the noodle mass is more brittle, making them more susceptible to breakage due to impacts during distribution. In the process of investigating techniques to improve the strength of dried noodle strands, the inventors discovered a novel technique that is also effective in suppressing the leaching of components from the noodles during cooking (rehydration).

[0006] The present invention aims to provide non-steamed dried noodles that have high noodle strand strength, eliminate the problem of brittleness of the noodle mass, and suppress the leaching of components from the noodles during cooking (rehydration). [Means for solving the problem]

[0007] According to the first aspect of the present invention, the main raw material consists of cereal flour containing wheat flour and starch, and a thickening polysaccharide. Non-fried Non-steamed dried noodles, wherein the ratio of the starch to the total mass of the main ingredients is 13% by mass or more and 40% by mass or less, the starch contains at least potato starch, the thickening polysaccharides contain at least pectin and alginic acid, and does not contain powdered oil, the degree of gelatinization is 35% or more and 70% or less, the hardness is 14.5 N or more, and the absorbance at a wavelength of 660 nm measured using a spectrophotometer in the boiling water of the non-steamed dried noodles is less than 0.45 Abs. Non-fried Non-steamed dried noodles are provided. However, the boiling water mentioned above refers to the boiling water obtained by soaking 80g of the non-steamed dried noodles in 500mL of boiling water for 4 minutes, and then letting it stand for 1 minute without heating.

[0008] In the non-steamed dried noodles according to this embodiment, the ratio of potato starch to the total mass of the main ingredients may be 13% by mass or more and 40% by mass or less.

[0009] In the non-steamed dried noodles according to this embodiment, the ratio of pectin to the total mass of the main ingredients may be 0.1% by mass or more and 1.0% by mass or less.

[0010] In the non-steamed dried noodles according to this embodiment, the blending ratio of the alginic acid derivatives to the total mass of the main ingredients may be 0.1% by mass or more and 0.5% by mass or less.

[0011] The non-steamed dried noodles according to this embodiment may contain high-methoxyl pectin (hereinafter referred to as "HM pectin") as the above-mentioned pectin.

[0012] The non-steamed and dried noodles according to this embodiment may contain sodium alginate as the above-mentioned alginic acid. [Effects of the Invention]

[0013] According to the present invention, a non-steamed dried noodle is provided in which the strength of the noodle strands is high, the problem of brittleness of the noodle mass is resolved, and the leaching of components from the noodles during cooking (rehydration) is suppressed. [Brief explanation of the drawing]

[0014] [Figure 1] Figure 1 is a graph showing the percentage of noodle block breakage due to drop tests. [Modes for carrying out the invention]

[0015] Embodiments of the present invention will be described below. The non-steamed dried noodles according to this embodiment contain a main ingredient consisting of wheat flour and starch, and a thickening polysaccharide, but do not contain powdered oil. The main reason why the non-steamed dried noodles according to this embodiment do not contain powdered oil is that, although the use of powdered oil makes it less likely for the noodle strands to crack when dried at high temperature without steaming, the strength of the noodle strands after drying is low, and in some cases the strength of the noodle strands decreases. The mechanism for this is speculated to be as follows.

[0016] In other words, when fresh noodle strands formed from noodle dough containing main ingredients such as wheat flour and water, but without powdered oil, are heated above the boiling point of water, the homogeneous nature of the fresh noodle strands without powdered oil means that the vaporized water is not immediately released to the outside of the noodles, but instead creates large air bubbles inside the noodles. As a result, dried noodles with large individual voids are obtained. This makes them prone to cracking during drying.

[0017] In contrast, when raw noodle strands containing powdered oil are heated above the boiling point of water, some of the vaporized water gathers at the interface between the water-containing main ingredient portion and the oil-based portion, creating a gap between them through which the water is rapidly released to the outside of the noodles. Some of the remaining vaporized water contributes to foaming, and the rest moves into gaps created by the diffusion of the liquefied oil. Since there is little steam contributing to foaming, the size of the voids does not become excessively large. This suppresses cracking of the noodle strands during high-temperature drying.

[0018] On the other hand, although the use of powdered oil suppresses the generation of excessively large voids during drying, gaps that form between the interfaces during the drying process, as well as gaps caused by the diffusion of liquefied powdered oil, are formed throughout the entire noodle strand. As a result, the resulting dried noodles have a porous structure. This is presumed to be the reason for the reduced strength of the noodle strands.

[0019] In non-steamed and dried noodles, it is common technical practice to use powdered oils to prevent "noodle strand breakage" as disclosed in Patent Document 2 and to prevent cracking during drying. However, the finding that powdered oils were related to the brittleness of the noodle mass after drying is a new finding.

[0020] Therefore, as described above, the non-cooked dried noodles according to this embodiment are characterized first by not containing powdery oil. Instead of containing powdery oil, the non-cooked dried noodles according to this embodiment are characterized second by using in combination a specific amount of starch containing potato starch, and thickening polysaccharides containing pectin and alginic acids, preferably, a specific amount of starch containing potato starch, and thickening polysaccharides containing HM pectin and sodium alginate. The non-cooked dried noodles according to this embodiment having both the first and second characteristics surprisingly suppress the occurrence of cracks during drying, have high strength of the noodle strands after drying, solve the problem of the brittleness of the noodle blocks, and are also found to be excellent in the ability to suppress the elution of components from the noodles during cooking (when reconstituting with hot water).

[0021] (Non-cooked dried noodles) In this embodiment, the non-cooked dried noodles are non-fried dried noodles manufactured by hot air drying a raw noodle body formed from noodle dough without subjecting it to steaming treatment, and are generally provided as instant noodles. Their types and product forms are not particularly limited. For example, any type such as Chinese noodles, spaghetti, udon, buckwheat, etc., which are cooked by boiling in hot water, or the type cooked by pouring hot water may be used.

[0022] As described above, the non-cooked dried noodles according to this embodiment do not contain powdery oil. (Powdery oil) Powdery oil is powdery oil manufactured using edible oil as a raw material. Examples of edible oil include vegetable oils such as palm oil, cottonseed oil, safflower oil, rice bran oil, coconut oil, palm kernel oil, rapeseed oil, corn oil, soybean oil, sesame oil, their hydrogenated oils, and transesterified oils. The particle diameter of the powdery oil is, for example, 150 μm or more and 500 μm or less.

[0023] The non-cooked dried noodles according to this embodiment contain a main raw material composed of cereal flour containing wheat flour and starch, and thickening polysaccharides containing at least pectin and alginic acids. (Cereal flour containing wheat flour) The non-steamed and dried noodles according to this embodiment contain at least wheat flour as a cereal flour. Examples of wheat flour include strong flour, medium-strength flour, weak flour, and durum semolina flour. A portion of the wheat flour may be replaced with other cereal flours such as rice flour, buckwheat flour, or corn flour.

[0024] (starch) The non-steamed dried noodles according to this embodiment contain at least potato starch as the starch. In one embodiment, the non-steamed dried noodles according to this embodiment may contain other starches besides potato starch. Examples of other starches include tapioca and cornstarch. The starch may be raw starch, or it may be modified starch obtained by esterifying, etherifying, or oxidizing raw starch. In one example, esterified starch or etherified starch is preferred as the modified starch. Specific examples of esterified starch include acetic acid starch, phosphate starch, octenyl succinate starch, etc., and specific examples of etherified starch include hydroxypropyl starch, etc.

[0025] The proportion of starch in the mixture is 13% to 40% by mass relative to the total mass of the main ingredients consisting of grain flour and starch, and in one example it may be 18% to 30% by mass. The proportion of potato starch in the mixture is 13% to 40% by mass in one example, and in another example it may be 18% to 30% by mass.

[0026] (Thickening polysaccharides) The non-steamed dried noodles according to this embodiment contain thickening polysaccharides, and the thickening polysaccharides include at least pectin and alginic acid. The origin of pectin is not restricted. For example, pectin derived from apples, lemons, etc., can be used. There are two types of pectin: HM pectin and low-methoxyl pectin (hereinafter referred to as "LM pectin"), both of which can be suitably used, but the use of HM pectin is particularly preferred.

[0027] Examples of alginic acids include alginic acid, alginates such as sodium alginate and potassium alginate, and alginic acid esters such as propylene glycol alginate. All of these can be used suitably, but sodium alginate is particularly preferred.

[0028] The non-steamed dried noodles according to this embodiment may contain other thickening polysaccharides in addition to pectin and alginic acid.

[0029] In this embodiment, the pectin content is, in one example, 0.1% by mass or more and 1.0% by mass or less, relative to the total mass of the main raw materials consisting of cereal flour and starch, and in another example, 0.2% by mass or more and 1.0% by mass or less. Furthermore, the proportion of alginic acid added is, in one example, 0.1% to 0.5% by mass relative to the total mass of the main ingredients consisting of cereal flour and starch, and in another example, 0.1% to 0.2% by mass.

[0030] In non-steamed dried noodles, it is common practice to use starch as the main ingredient and thickening polysaccharides as a secondary ingredient. In this case, starch is mainly used to increase the degree of gelatinization and shorten the rehydration time, while thickening polysaccharides are mainly used to improve the texture. However, as described above, the non-steamed dried noodles according to this embodiment, which do not contain powdered oils and are made in combination with a specific amount of potato starch, pectin, and alginic acid, suppress the occurrence of cracks in the noodle strands during hot air drying, further improve the strength of the noodle strands after drying, and also have the effect of suppressing dissolution during cooking (rehydration).

[0031] Furthermore, this effect is particularly pronounced when HM pectin is used as the pectin. As mentioned above, there are two types of pectin: HM pectin and LM pectin. While it is common to use pectin as a thickening polysaccharide to improve the texture of non-steamed dried noodles, the selection and use of HM pectin has not been particularly common until now. Surprisingly, when HM pectin is used in combination with alginic acid derivatives and potato starch, it exhibits even greater effects in suppressing cracking during drying, improving the strength of dried noodle strands, and suppressing dissolution during cooking (rehydration). Moreover, the above effects of using HM pectin are further enhanced when sodium alginate is used as the alginic acid derivative.

[0032] The non-steamed dried noodles according to this embodiment may further contain other auxiliary ingredients in addition to thickening polysaccharides. Examples of other auxiliary ingredients include salt, lye water, vegetable protein, egg powder, yam powder, coloring agents, and food additives. According to the ingredient standards below, lye water refers to a substance containing one or more of "potassium carbonate (anhydrous)", "sodium bicarbonate", "sodium carbonate", and "potassium or sodium salts of phosphoric acids", and includes solid lye water, liquid lye water, and diluted powdered lye water diluted with wheat flour (9th edition of the Official Compendium of Food Additives based on the Food Sanitation Act 2018). In the non-steamed dried noodles according to this embodiment, lye water that satisfies the requirements of the above ingredient standards can be used. Furthermore, it is possible to use substitute substances as long as they perform the function of lye water, and it is also possible to use lye water and substitute substances in combination.

[0033] In the non-steamed dried noodles according to this embodiment, the shape of the noodle strands is not particularly limited. However, from the viewpoint of being able to particularly effectively suppress dissolution during cooking (when rehydrating with hot water), the noodles may be cut with a round blade (hereinafter referred to as "round blade cut noodles"). The reason why round blade cut noodles have superior dissolution suppression ability compared to noodles cut with a square blade (hereinafter referred to as "square blade cut noodles") is as follows. That is, with square blade cut noodles, the longitudinal cut surface is exposed on the outer surface, whereas with round blade cut noodles, the cut surface is sheared by the round blade so that it is pushed into the inside of the noodle strand, so the cut surface is not exposed on the outer surface. For this reason, round blade cut noodles are effective in suppressing dissolution during cooking (when rehydrating with hot water).

[0034] The non-steamed and dried noodles according to this embodiment have a degree of gelatinization of 35% to 70% in one example, and 40% to 55% in another example. Here, the degree of gelatinization is measured according to the glucoamylase method II.

[0035] The non-steamed and dried noodles according to this embodiment have a noodle hardness of 14.5 N or higher in one example and 15.0 N or higher in another example. Here, the noodle hardness is measured using a texture analyzer, specifically by the method described in the examples below.

[0036] In this embodiment, the absorbance of the boiling water of the non-steamed dried noodles is less than 0.45 Abs. in one example and less than 0.40 Abs. in another example. Here, the boiling water refers to the water obtained by immersing 80g of non-steamed dried noodles in 500mL of boiling water for 4 minutes, and then letting it stand for 1 minute without heating. The absorbance is the absorbance at a wavelength of 660nm measured using a spectrophotometer, and is specifically measured by the method described in the examples below. A lower absorbance of the water (boiling water) after immersion indicates lower turbidity and suppressed dissolution.

[0037] Until now, there have been no non-steamed dried noodles with a gelatinization degree of 35% to 70% that have a noodle strand hardness of 14.5N or higher and an absorbance of less than 0.45 Abs. The non-steamed dried noodles according to this embodiment can satisfy all of these conditions, resulting in high noodle strand strength after drying, the elimination of the problem of brittleness of the noodle mass, and suppression of dissolution during cooking (rehydration).

[0038] (Manufacturing method) The method for producing non-steamed and dried noodles according to this embodiment includes, in one embodiment, preparing noodle dough, forming raw noodle bodies from the noodle dough, and drying the raw noodle bodies. Each step is described below.

[0039] (Making the noodle dough) Noodle dough is prepared by mixing the main ingredients and auxiliary ingredients using a mixer or similar device. Generally, water is added to the ingredients to form the dough. The amount of water used should be sufficient to form the dough and can be set as appropriate. For example, the amount of water added may be between 25% and 50% by mass of the total mass of the main ingredients.

[0040] (Formation of fresh noodles) The formation of fresh noodles from the prepared noodle dough may be carried out by rolling it into a noodle sheet, then continuously cutting it into noodle strands using a cutting device, or by processing it into noodle strands using an extruder. Other noodle shapes may be used instead of noodle strands. Any known method may be used to form each noodle shape. Here, the fresh noodle strands processed into noodle strands are referred to as "fresh noodle strands."

[0041] In this embodiment, when cutting the noodle dough, which has been formed into a noodle sheet, into noodle strands, it is preferable to use a round blade as described above. By cutting the dough into noodle strands with a round blade to form round noodles, the effect of suppressing dissolution during cooking (when rehydrating with hot water) can be further enhanced.

[0042] Furthermore, the formed noodle strands are cut into individual servings before drying, molded and filled into drying molds, and then subjected to the next drying process.

[0043] (Drying of fresh noodles) Drying of fresh noodles is carried out by drying them with hot air. In one example, hot air drying of fresh noodles can be performed at a temperature of 90°C to 150°C with airflow, for a period of 3 to 20 minutes. In another example, hot air drying of fresh noodles can be performed by first hot air drying at a temperature of 120°C to 150°C with airflow, for example, with airflow, followed by second hot air drying at a temperature of 50°C to 120°C, so that the total processing time for the first and second hot air drying is 3 to 20 minutes.

[0044] The temperature setting may be done by setting the temperature measured in the drying area, for example, the temperature inside the drying chamber (generally also called the "chamber"). Air flow can be achieved by means commonly used to process the noodles uniformly and to promote drying, for example, means used in hot air drying of general dried noodles, such as airflow generators and blowers. For example, when blowing air, the wind speed may be the wind speed commonly used in the production of dried noodles. For example, it may be 1 m / s to 70 m / s, for another example it may be 1 m / s to 30 m / s, for yet another example it may be 5 m / s to 15 m / s, for yet another example it may be 8 m / s to 13 m / s, for yet another example it may be 9 m / s to 11 m / s, and for yet another example it may be 10 m / s.

[0045] The non-steamed dried noodles according to this embodiment may be provided as instant noodles in any known container, such as a cup, box, or bag. For example, they may be provided sealed in small plastic pouches as a single serving, or multiple servings may be sealed together in one plastic bag. Alternatively, one or more servings of dried noodles may be sealed in a single bag together with soup base and / or dried ingredients, each sealed in a separate pouch.

[0046] One example of how to prepare dried noodles is as follows: Following the manufacturer's recommended cooking method, boil water in a pot, add the dried noodles after boiling, and boil for approximately 1 to 5 minutes, stirring occasionally. Seasoning, dried ingredients, and toppings may be added to the water as desired. Another example of a cooking method is as follows: Following the manufacturer's recommended cooking method, water may be poured over the dried noodles in the container and heated by microwaves such as in a microwave oven, or by electromagnetic induction using an induction cooktop. However, the method is not limited to these, and the dried noodles may also be cooked by known means, such as heating from cold water, heating in boiling water, or soaking in boiling water, for the required time.

[0047] The cooking method may involve seasoning the broth with any known seasoning, or with a special soup base. The soup base may be a liquid concentrated soup base or a powdered soup base. The same applies when the broth is discarded and the noodles are seasoned directly. [Examples]

[0048] The tests conducted in connection with the present invention are described below. <Test Example 1> Example 1 1 kg of the main ingredients, consisting of 750 g of wheat flour and 250 g of processed potato starch A as shown below, was placed in a mixer. 340 mL of water (34 parts by mass per 100 parts by mass of the main ingredients) was mixed with 15 g of salt, 8 g of sodium phosphate, 5 g of HM pectin, and 2 g of sodium alginate, and stirred to dissolve, thereby preparing an aqueous solution of the auxiliary ingredients. Next, this aqueous solution of auxiliary ingredients was added to the main ingredients in the mixer and kneaded to obtain noodle dough.

[0049] The obtained noodle dough was rolled to a thickness of approximately 1.7 mm, and cut with a No. 14 circular blade to obtain raw noodle strands approximately 2.1 mm wide. These raw noodle strands were cut into fixed quantities, transferred to a mold, and packed into the mold. The mold was covered and dried with hot air at 140°C (wind speed 10 m / s) for approximately 3 minutes to obtain 80 g of unsteamed dried noodles 1. No cracking due to drying was observed in the obtained unsteamed dried noodles 1. In Example 1, esterified potato starch, obtained by esterifying raw potato starch with acetic acid, was used as processed potato starch A.

[0050] Example 2 Non-steamed and dried noodles 2 were obtained using the same method as in Example 1, except that the following modifications were made to the manufacturing method of Example 1. Specifically, the noodle dough prepared in Example 1 was rolled to a thickness of approximately 1.2 mm, and the rolled noodle sheet was cut out using a No. 14 circular blade to obtain fresh noodle strands. Furthermore, the obtained non-steamed dried noodles 2 did not exhibit any cracking due to drying.

[0051] Example 3 Non-steamed and dried noodles 3 were obtained using the same method as in Example 1, except that the following changes were made to the manufacturing method of Example 1. Specifically, the noodle dough prepared in Example 1 was rolled to a thickness of approximately 1.2 mm, and the rolled noodle sheet was cut using a No. 22 circular cutting blade to obtain fresh noodle strands. Furthermore, the obtained non-steamed dried noodles 3 did not exhibit any cracking due to drying.

[0052] Comparative Example 1 1000g of wheat flour and 20g of spherical powdered oil with an average particle size of 150μm to 250μm (2 parts by mass per 100 parts by mass of wheat flour) were placed in a mixer. 300mL of water (30 parts by mass per 100 parts by mass of wheat flour) was mixed with 20g of salt and 5g of sodium phosphate to prepare an aqueous solution of the auxiliary ingredients. Next, this aqueous solution of auxiliary ingredients was added to the above ingredients in the mixer and kneaded to obtain noodle dough. The obtained noodle dough was roll-rolled to a thickness of approximately 1.2mm and cut with a No. 14 square blade to obtain raw noodle strands approximately 2.1mm wide. These raw noodle strands were cut to a fixed length and transferred to a mold and packed into the mold. The mold was covered and dried with hot air at 140℃ (wind speed 10m / s) for approximately 3 minutes to obtain 80g of unsteamed dried noodles 1C. No cracking due to drying was observed in the obtained unsteamed instant noodles 1C.

[0053] Comparative Example 2 Non-steamed and dried noodles 2C were obtained by the same method as in Comparative Example 1, except that the following changes were made to the manufacturing method of Comparative Example 1. Specifically, the noodle dough prepared in Comparative Example 1 was rolled to a thickness of approximately 1.2 mm, the cutting blade was changed to a No. 18 square blade, and the rolled noodle sheet was cut to obtain fresh noodle strands. Furthermore, no cracking due to drying was observed in the obtained non-steamed dried noodles 2C.

[0054] Comparative Example 3 Non-steamed and dried noodles 3C were obtained using the same method as in Comparative Example 1, except that the following changes were made to the manufacturing method of Comparative Example 1. Specifically, the noodle dough prepared in Comparative Example 1 was rolled to a thickness of approximately 1.1 mm, the cutting blade was changed to a No. 24 square blade, and the rolled noodle sheet was cut to obtain fresh noodle strands. Furthermore, no cracking due to drying was observed in the obtained non-steamed dried noodles 3C.

[0055] Reference example 1 Reference Example 1 is a commercially available non-fried instant noodle (noodle shape: rectangular, thick noodles) manufactured through a steaming process.

[0056] Reference example 2 Reference Example 2 is a non-fried instant noodle product (noodle shape: rectangular, thick noodles) sold by a different company than Reference Example 1.

[0057] <Evaluation Method> The above-mentioned dried noodles were evaluated by measuring their cross-sectional area, degree of gelatinization, hardness (texture analyzer), drop test, and absorbance (turbidity) using the methods described below. (1) Cross-sectional area The cross-sectional area of ​​the dried noodles of Examples 1 to 3 and Comparative Examples 1 to 3 was measured using a digital microscope according to the following conditions and procedure. The results are shown in Table 1.

[0058] [Measurement conditions] • Equipment: DIGITAL MICROSCOPE VHX-1000 (manufactured by Keyence Corporation) • Lens: VH-Z20R 30x • Number of samples: 5 samples

[0059] [Measurement Procedure] Noodle strands were randomly selected from a block of unsteamed and dried noodles. Samples with clearly defined edges of the noodle cross-section, perpendicular to the longitudinal direction of the strand, were placed on the stage. When placing the samples, the cross-section was positioned parallel to the stage. Once the samples were set, the edges of the cross-section were traced, and the area was automatically measured using the VHX-1000's functions. The average of the measurements from five samples was used as the cross-sectional area. The results are shown in Table 1.

[0060] (2) Degree of alphaning For all dried noodles, the degree of gelatinization was measured by the glucoamylase II method at the Japan Food Research Laboratories. The results are shown in Table 1.

[0061] (3) Strength (3-1) Measurement of noodle hardness using a texture analyzer Using a texture analyzer, the noodle hardness of all dried noodles was measured according to the following conditions and procedures, and evaluated according to the criteria below. The results are shown in Table 1. A:15.0N or more B: 14.5N or more and less than 15.0N C: Less than 14.5N

[0062] [Measurement conditions] • Equipment: TA.XT Plus Texture Analyser (manufactured by Stable Micro Systems) • Plunger (jig): Cutter blade (0.65mm thick, flat blade with a pointed tip) • Load cell: 30kg • Compression test • Test speed: 1.00 mm / sec • Load: 0.049N (5.0g) • Number of samples: 5

[0063] [Measurement Procedure] Noodle strands were randomly selected from a block of unsteamed, dried noodles and placed on a stage. When placing the noodles, they were positioned parallel to the stage and with the cut surface facing the side. Once the samples were set up, measurement began, and the peaks on the graph were read. The average of the measurements from five samples was used as the hardness.

[0064] (3-2) Measurement of noodle block hardness by drop test For Example 2 and Comparative Example 1, where the thickness of the noodle strands was similar to each other, a drop test was conducted, and the percentage (by mass) of noodle strands that broke off from the noodle mass was measured. The results are shown in Table 1 and Figure 1. [Measurement Procedure] Non-steamed dried noodles and soup base were placed in individual flexible packaging and sealed to obtain individual packaging. Three individual packages were stacked with the flat side facing down (soup base on top). The three stacked individual packages were placed in outer flexible packaging to create a three-pack. The above samples were subjected to a drop test in accordance with "JIS Z 0238 Test Methods for Heat-Sealable Flexible Packaging Bags and Semi-Rigid Containers". For the dried noodles in the middle, sandwiched between the upper and lower individual packages, the percentage of broken noodles relative to the total mass of dried noodles (mass %) was measured, and the average of two measurements was calculated.

[0065] (4) Absorbance (turbidity) The absorbance (Abs.) at a wavelength of 660 nm was measured for all dried noodles using a spectrophotometer according to the following conditions and procedures, and the ability to suppress dissolution was evaluated according to the following criteria. Lower absorbance indicates lower turbidity and suppressed dissolution. The results are shown in Table 1. A: Absorbance (turbidity) is less than 0.40 B: Absorbance (turbidity) is 0.40 or higher and less than 0.45 C: Absorbance (turbidity) is 0.45 or higher

[0066] [Measurement conditions] ·Equipment: Spectrophotometer UV-2450 (manufactured by SHIMADZU) ·Wavelength: 660nm • Number of samples: 2

[0067] [Measurement Procedure] Each 80g portion of dried noodles (noodle block) was immersed in 500mL of boiling water for 4 minutes, and then left to stand for 1 minute without further heating. The resulting boiling water was used as the measurement sample.

[0068] The boiling water from each sample was diluted six times with deionized water, and the turbidity was measured three times using a spectrophotometer. Three measurements were taken for each sample. The average of the three measurements was calculated for each sample, and then the average of these averages was calculated. The absorbance of the boiling water used was 0.00 Abs., and tap water was used.

[0069] [Table 1]

[0070] Table 1 shows that, first, by comparing Examples 1 to 3 and Comparative Examples 1 to 3, which are non-steamed dried noodles, with Reference Examples 1 and 2, which are steamed dried noodles, it can be seen that the strength of non-steamed dried noodles is lower than that of steamed dried noodles, and that the problem of brittleness of the noodle mass is more likely to occur in non-steamed dried noodles than in steamed dried noodles.

[0071] Furthermore, a comparison of Examples 1 to 3 shown in Table 1 with Comparative Examples 1 to 3, as well as Figure 1, shows that the non-steamed dried noodles according to this embodiment have superior noodle strand strength and improved noodle mass brittleness. Furthermore, it can be seen that the non-steamed dried noodles according to this embodiment not only have improved noodle strength, but also sufficiently suppress dissolution during cooking (when rehydrating with hot water).

[0072] <Test Example 2> Tests on powdered oils and fats Non-steamed dried noodles were produced under the same conditions and methods as in Example 2, except that powdered oil was added to Example 2's non-steamed dried noodles in the proportions shown in Table 3 below. For each of the obtained dried noodles, the hardness of the noodle strands (texture analyzer) and absorbance (turbidity) were evaluated according to the evaluation method described above. Furthermore, after boiling the noodles in boiling water for 4 minutes and then letting them stand for 1 minute, sensory evaluation tests were conducted on each noodle for sliminess, hardness, and elasticity. Additionally, after letting each noodle stand for another 4 minutes, a sensory evaluation test for stretchiness was conducted. These sensory evaluation tests were entrusted to five panelists, well-trained in sensory evaluation of noodles and responsible for the development of instant noodles. The evaluation criteria for the sensory evaluation tests are shown in Table 2, and the results are shown in Table 3.

[0073] [Table 2]

[0074] [Table 3]

[0075] <Test Example 3> Tests on Thickening Polysaccharides (Part 1) Non-steamed dried noodles were produced under the same conditions and methods as in Example 2, except that the amount of HM pectin added as a thickening polysaccharide was changed to the ratio shown in Table 4, compared to Example 2's non-steamed dried noodles 2. Each of the resulting dried noodles was evaluated according to the evaluation method described above. The results are shown in Table 4.

[0076] [Table 4]

[0077] <Test Example 4> Tests on Thickening Polysaccharides (Part 2) Non-steamed dried noodles were produced under the same conditions and methods as in Example 2, except that the amount of sodium alginate added as a thickening polysaccharide was changed to the ratio shown in Table 5, compared to Example 2's non-steamed dried noodles 2. Each of the resulting dried noodles was evaluated according to the evaluation method described above. The results are shown in Table 5.

[0078] [Table 5]

[0079] <Test Example 5> Tests on Thickening Polysaccharides (Part 3) For the non-steamed dried noodles 2 of Example 2, non-steamed dried noodles were produced under the same conditions and methods as in Example 2, except that HM pectin was replaced with LM pectin. Each of the resulting dried noodles was evaluated according to the evaluation method described above. The results are shown in Table 6.

[0080] [Table 6]

[0081] <Test Example 6> Tests related to starch Non-steamed dried noodles were produced under the same conditions and methods as in Example 2, except that the amount of processed potato starch A added to Example 2 was changed to the blending ratio shown in Table 7. Each of the resulting dried noodles was evaluated according to the evaluation method described above. The results are shown in Table 7.

[0082] [Table 7]

[0083] It should be noted that the present invention is not limited to the embodiments described above, and can be modified in various ways during implementation without departing from its essence. Furthermore, each embodiment may be combined as appropriate, and in that case, the combined effects can be obtained. Moreover, the above embodiments include various inventions, and various inventions can be extracted by selecting combinations from the multiple constituent elements disclosed. For example, if the problem can be solved and effects obtained even if some constituent elements are deleted from all the constituent elements shown in the embodiment, then the configuration with these deleted constituent elements can be extracted as an invention. The invention described in the original claims of this application is listed below. [1] Non-steamed dried noodles containing a main ingredient consisting of wheat flour and starch, and a thickening polysaccharide, The ratio of the starch to the total mass of the main raw materials is 13% by mass or more and 40% by mass or less, the starch contains at least potato starch, the thickening polysaccharides contain at least pectin and alginic acid, and does not contain powdered oils or fats. Non-steamed dried noodles having a degree of gelatinization of 35% to 70%, a hardness of 14.5 N or higher, and an absorbance of less than 0.45 Abs. at a wavelength of 660 nm, as measured using a spectrophotometer, in the boiling water of the non-steamed dried noodles. However, the boiling water refers to the boiling water obtained by immersing 80 g of the non-steamed dried noodles in 500 mL of boiling water for 4 minutes, and then letting it stand for 1 minute without heating. [2] The non-steamed dried noodles according to [1], wherein the ratio of potato starch to the total mass of the main ingredients is 13% by mass or more and 40% by mass or less. [3] Non-steamed dried noodles according to [1] or [2], wherein the ratio of pectin to the total amount of the main ingredients is 0.1% by mass or more and 1.0% by mass or less. [4] Non-steamed dried noodles according to any one of the items [1] to [3], wherein the blending ratio of the alginic acid derivatives to the total amount of the main ingredients is 0.1% by mass or more and 0.5% by mass or less. [5] Non-steamed dried noodles according to any one of [1] to [4], wherein the pectin is HM pectin. [6] Non-steamed dried noodles according to any one of the items [1] to [5], wherein the alginic acid is sodium alginate.

Claims

1. Non-fried, non-steamed dried noodles containing wheat flour and starch as the main ingredients, and thickening polysaccharides, The ratio of the starch to the total mass of the main ingredients is 13% by mass or more and 40% by mass or less, the starch contains at least potato starch, the thickening polysaccharides contain at least pectin and alginic acid, and does not contain powdered oils or fats. Non-fried, non-steamed dried noodles having a degree of gelatinization of 35% to 70%, a hardness of 14.5 N or more, and an absorbance at a wavelength of 660 nm measured using a spectrophotometer in the boiling water of the non-steamed dried noodles being less than 0.45 Abs. However, the boiling water refers to the boiling water obtained by immersing 80 g of the non-steamed dried noodles in 500 mL of boiling water for 4 minutes, and then letting it stand for 1 minute without heating.

2. The non-fried, non-steamed dried noodles according to claim 1, wherein the ratio of potato starch to the total mass of the main ingredients is 13% by mass or more and 40% by mass or less.

3. Non-fried, non-steamed dried noodles according to claim 1 or 2, wherein the ratio of pectin to the total amount of the main ingredients is 0.1% by mass or more and 1.0% by mass or less.

4. Non-fried, non-steamed dried noodles according to any one of claims 1 to 3, wherein the blending ratio of the alginic acid derivatives to the total amount of the main ingredients is 0.1% by mass or more and 0.5% by mass or less.

5. Non-fried, non-steamed dried noodles according to any one of claims 1 to 4, wherein the pectin is HM pectin.

6. Non-fried, non-steamed dried noodles according to any one of claims 1 to 5, wherein the aforementioned alginic acid is sodium alginate.

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