JP3560355B2

JP3560355B2 - How to improve the quality of dried noodles

Info

Publication number: JP3560355B2
Application number: JP29240493A
Authority: JP
Inventors: 準一森井; 勝彦杉元
Original assignee: Nisshin Seifun Group Inc
Current assignee: Nisshin Seifun Group Inc
Priority date: 1993-10-29
Filing date: 1993-10-29
Publication date: 2004-09-02
Anticipated expiration: 2019-09-02
Also published as: JPH07115926A

Description

【０００１】
【産業上の利用分野】
本発明は乾麺類の品質を向上させる方法に関する。詳細には、本発明は、乾麺類の色調を低下させることなく、短期間で簡単に乾麺類の食感を向上させる方法に関する。
【０００２】
【従来の技術】
乾麺の一種である手延べ素麺は、腰および弾力性があって歯切れがよく、極めて優れた食感を有している。手延べ素麺は、通常、水および食塩を加えた小麦粉を混捏して生地をつくり、これを順に展延−切廻し−巻込み−油返し−こならし−撚延引延−乾燥−裁断−整束等の極めて複雑で手間のかかる工程を経て製造される。そして、そのような複雑な工程を経て製造された手延べ素麺は、そのまま直ちに出荷される場合もあるが、高級品では、通常、隙間のある木箱などに詰めて多段に重ねて倉庫などに貯蔵して高温多湿の梅雨期を越させ、いわゆる“やく（厄）”を起こさせてから出荷されている。厄を起こさせることによって、塗布した油の油臭が除去され、しかも素麺自体の成分的な変化が生じて、茹で溶けの少ない、弾力性に富む歯切れのよい良好な食感および良好な食味を有する素麺が得られる。しかしながら、厄を起こさせた手延べ素麺は、上記した製造工程およびその貯蔵方法からも明らかなように、その製造工程が極めて複雑で手間がかかり、しかも梅雨期を越させる必要があり製造に極めて長い時間を要するところから一般に高価であり、贈答用には使用されるものの、消費者が日常的に購入しにくいものとなっている。
【０００３】
一方、近年における製麺技術の進歩に伴って、機械製麺による場合でも手延べ素麺に近い食感や食味を有する乾麺類が得られるようになっているが、未だ不満足な面があり、手延べ素麺と同等ないしはそれを凌駕する優れた食感、食味、色調を有する乾麺類を簡単に且つ短時間で経済的に製造できる技術の開発が求められている。
【０００４】
【発明が解決しようとする課題】
したがって、本発明の目的は、手延べ素麺と同等ないしはそれを凌駕するような良好な食感、食味、色調を有していて商品価値の高い乾麺類を簡単な工程で且つ短期間に得ることのできる方法を提供することである。
そして、本発明の目的はそのような食感や色調に優れる乾麺類を消費者に安価に提供できる方法を開発することである。
【０００５】
【課題を解決するための手段】
上記の目的を達成すべく本発明者らが乾麺類についてその原料、製造工程、製造条件、後処理条件などの種々の面から検討を重ねてきた。その結果、常法により得られた乾麺類をそのまま出荷せずに、４０〜６０℃の温度下に特定の短い期間保持すると、厄を起こさせた手延べ素麺に匹敵するか、または厄に似た効果を起こさせるために１年以上保存した乾麺類と同等かそれ以上に良好な食感を有し、しかも色調的にも何ら問題のない高品質の乾麺類が得られることを見出して本発明を完成した。
【０００６】
すなわち、本発明は、常法により製造した乾麺類を、温度４０〜６０℃および保持日数１〜４０日間の範囲内であって、且つ添付した図１の点Ａ、Ｂ、Ｃ、Ｄ、ＥおよびＦで囲まれる範囲内の条件下に保持することを特徴とする乾麺類の品質向上方法である。
そして、本発明は上記の方法により得られた乾麺類を包含する。
【０００７】
本発明でいう乾麺類には、素麺、冷や麦、乾燥したうどん、平めん、中華そば、日本そばなどの通常乾麺と称されている麺類が包含され、そのうちでも本発明の方法は特に素麺、冷や麦、乾燥したうどんおよび平めんの品質向上に適している。また、乾麺類は手で製造されたいわゆる手打ちまたは手延べ麺であっても、機械で製造されたものであっても、または手と機械の両方により製造されたものであってもよく、本発明の方法は機械製麺された乾麺類の品質の向上法として特に適している。
【０００８】
乾麺類は、一般に小麦粉、米粉、大麦粉、そば粉、コーンスターチ、馬鈴薯澱粉等の澱粉類、大豆粉等の穀粉類に対して食塩、水、必要に応じてかん水（かん粉）、界面活性剤、その他の添加剤を加えて、混捏−複合−圧延−麺線切出し−乾燥などの一連の工程を経て製造されるが、乾麺用の原料の種類や配合割合、乾麺の製造工程や製造条件などは特に制限されず、従来公知の方法により製造された乾麺類のいずれに対しても本発明の方法は有効に適用できる。
【０００９】
そして、本発明では、常法により得られた乾麺類を、そのまま出荷せずに、添付した図１の点Ａ、Ｂ、Ｃ、Ｄ、ＥおよびＦで囲まれる範囲内の温度および日数の条件下に保持する。すなわち４０〜６０℃の温度範囲および１〜４０日間の保持日数の範囲内で且つ図１の点Ａ、Ｂ、Ｃ、Ｄ、ＥおよびＦで囲まれる範囲内の日数の間保持して、その品質を向上させる。図１から明らかなように、例えば、４０℃の場合は１０〜４０日間、５０℃の場合は５〜２８日間、そして６０℃の場合は１〜３日間保持する。
【００１０】
本発明の範囲から外れて、保持温度が４０℃よりも低い場合は短期間の保持では乾麺類の食感が向上せず極めて長期間の保持が必要となり、一方保持温度が６０℃を超えると乾麺類の食感が低下するようになる。
また、保持温度が４０〜６０℃の範囲内にある場合であっても、その保持日数が図１の点Ａ、Ｂ、Ｃ、Ｄ、ＥおよびＦで囲まれる範囲から外れてそれよりも少ない日数である場合（例えば４０℃の場合にその保持日数が１０日よりも少ない場合；５０℃の場合にその保持日数が５日よりも少ない場合；５５℃の場合にその保持日数が３日よりも少ない場合等）には、麺類の弾力性、腰、歯ごたえ等が不足し食感の向上効果が充分でない。一方、保持温度が４０〜６０℃の範囲内にある場合であっても、その保持日数が図１の点Ａ、Ｂ、Ｃ、Ｄ、ＥおよびＦで囲まれる範囲から外れてそれよりも長い日数である場合（例えば４０℃の場合にその保持日数が４０日よりも長い場合；５０℃の場合にその保持日数が２８日よりも長い場合；５５℃の場合にその保持日数が９日よりも長い場合等）には、麺線の色がくすんだり、麺線に着色（黄変、褐変など）が生じて色調の低下したものとなり、その商品価値が低下する。
【００１１】
保持後に得られる乾麺類の食感および色調の点から、乾麺類の保持を、４５〜５５℃の範囲内の温度で且つ添付した図１の点ａ、ｂ、ｃ、ｄおよびｅで囲まれる範囲内の日数だけ保持するのが特に好ましい。
【００１２】
上記の特定条件下の保持は、麺線切出しおよび乾燥を行った乾麺類に対して、所定の長さに切断する前または切断した後に直接行っても、該切断した乾麺類を計量し包装した後に行っても、または包装した乾麺類を箱詰めした後に行ってもよい。特に、軽量し包装した後または更にそれを箱詰めした後に行うのが、品質の安定化につながり、しかも保持後にそのまま出荷できるので好ましい。その場合の箱としては、限定されるものではないが、木箱または段ボール箱を使用するのが好ましい。
【００１３】
保持設備は特に制限されず、乾麺類を配置した雰囲気の温度を４０〜６０℃の温度に保持し得る設備であればいずれでもよい。特に乾麺類を箱詰めした後に保持する場合は、箱詰めした乾麺類を貯蔵しておく貯蔵庫の温度を４０〜６０℃に保って、上記した図１の点Ａ、Ｂ、Ｃ、Ｄ、ＥおよびＦで囲まれる範囲の所定の日数だけ該貯蔵庫に保管すればよい。
【００１４】
また保持時の湿度については、乾麺類が包装されているか否かにより異なるがカビ等が発生しないように適宜調節するのがよい。特に湿気を通さない包材で包装して保持するのがカビ等の発生を防止することができ好ましい。
上記の特定条件下の保持を行った乾麺類は、そのまま直ちに出荷してもまたは常温において貯蔵してから、流通、販売してもよい。
【００１５】
【実施例】
以下に本発明を実施例により具体的に説明するが、本発明はそれにより限定されない。以下の実施例において、そこで得られた乾麺（素麺）の色調についてはパネラーによる評価と色査計による測定をそれぞれ下記のようにして行い、また食感のパネラーによる評価および麺線の切断強度の測定は次のようにして行った。
【００１６】
乾麺の色調のパネラー評価：
製造後１年を経過した市販の素麺［長井食品（株）製「寒籠りそうめん」］の色調を標準（３点）として、以下の実施例で得られた素麺の色調を下記の表１に示した評価基準にしたがって１０名のパネラーに点数で評価してもらい、その平均値を採った。
【００１７】
乾麺の食感のパネラー評価：
製造後１年を経過した市販の素麺［長井食品（株）製「寒籠りそうめん」］および以下の実施例で得られた素麺のそれぞれ１００ｇを沸騰水１リットル中に可食状態になるまで２分間茹でて、いずれも茹で歩留まり２９０％の茹麺を得た。得られた麺の食感を該市販の素麺の食感を標準（３点）として、下記の表１に示す評価基準にしたがって１０名のパネラーに評価してもらい、その平均値を採った。
【００１８】
【表１】

【００１９】
乾麺の色調の色査計による測定：
以下の実施例で得られた乾麺（素麺）５ｇをコーヒーミルで粉砕し、３ｇを試料受に入れて、ミノルタ色彩色差計「ＣＲ−２００」を使用して、そのＬ値、ａ値およびｂ値を測定した。その場合に、Ｌ値は明るさを示し、Ｌ値が８７以下の場合は白色度が低く、くすんだ色を示す。また、ａ値は赤みの程度を示し、ａ値が−１．８以上でゼロに近づくほど茶褐色の度合いが強いものとなる。更にｂ値は黄色味の程度を示し、ｂ値が１１．０以上では黄色味が強くなり白さが失われたものとなる。
【００２０】
乾麺の切断強度：
以下の実施例で得られた素麺の５０本を揃えて、麺線の片方の端を輪ゴムで束ねて沸騰水中で１分間茹でた。それを５℃の水中で３０秒間冷却した。茹でた麺線を３本ずつ１まとめにして、レオメーター（フドー工業社製レオメーター）を用いてその切断強度を測定した。同じ操作を１０回繰り返してその平均値を採った。
【００２１】
《実施例１》
（１）小麦粉（中力粉）２０ｋｇに対して食塩７００ｇおよび水７５００ｃｃを加えてミキサーで予備混練した後、段階的に圧延ロールで最終的な厚さが約１ｍｍになるまで圧延して麺帯を製造し、＃３０番丸切刃で切り出した。得られた麺線を温度３０〜４５℃で１０時間常法により熱風乾燥して、水分含量１２％の乾麺（素麺）を得た。
（２）上記（１）で得た素麺を長さ１９ｃｍに切断した後、５００ｇずつビニール製の袋に入れて包装し、段ボール箱に詰めた。
（３）上記（２）で箱詰めした素麺を、３５℃、４０℃、４５℃、５０℃、５５℃、６０℃および６５℃に保った貯蔵庫に下記の表２および表３に示す日数だけそれぞれ貯蔵した後、箱より取り出して、その色調、食感および麺線の切断強度を上記した方法で評価または測定した。そのうちの色調のパネラー評価、食感のパネラー評価および麺線の切断強度の結果を下記の表２に、色調の色査計による測定結果を下記の表３に示す。
【００２２】
【表２】

【００２３】
【表３】

【００２４】
上記表２および表３の結果から、乾麺（素麺）を４０〜６０℃の温度において、図１の点Ａ、Ｂ、Ｃ、Ｄ、ＥおよびＦで包囲される範囲内の日数で貯蔵した場合には、麺線の切断強度が大きく、食感が良好で、しかも色調的にも問題のない高品質の乾麺が得られることがわかる。それに対して、図１の点Ａ、Ｂ、Ｃ、Ｄ、ＥおよびＦで包囲される範囲から外れる温度および／または日数で貯蔵した場合には、乾麺類の色調が不良になることがわかる。
【００２５】
【発明の効果】
本発明の方法を採用した場合には、厄を起こさせた従来の手延べ素麺におけるような複雑で手間のかかる製造工程および長い貯蔵期間を要することなく、簡単な製麺工程、およびそれに続く短期間の特定温度下での保持（貯蔵等）によって、厄を起こさせた手延べ素麺に匹敵するかまたは厄に似た効果を出すために１年以上保持した乾麺と同等か、或いはそれよりも良好な食感を有し、しかも色調的にも何ら問題のない高品質の乾麺類を得ることができる。その結果、本発明による場合は、食感が良好でしかも色調的にも良好な高品質の乾麺類を従来よりも低コストで提供することができ、本発明の方法は特に機械により製造された乾麺類の品質向上方法として適している。
【図面の簡単な説明】
【図１】本発明の方法で採用すべき保持温度および日数の範囲を示す図である。[0001]
[Industrial applications]
The present invention relates to a method for improving the quality of dry noodles. Specifically, the present invention relates to a method for easily improving the texture of dry noodles in a short period of time without lowering the color tone of the dry noodles.
[0002]
[Prior art]
Hand-rolled noodles, which are a type of dry noodles, have waist and elasticity, are crisp, and have an extremely excellent texture. Hand-rolled noodles are usually kneaded with flour to which water and salt have been added to form a dough, which is then spread, cut, rolled, oiled, smoothed, twisted, stretched, dried, cut and cut. It is manufactured through an extremely complicated and time-consuming process such as a bundle. In addition, hand-rolled noodles manufactured through such a complicated process may be shipped immediately, but in the case of high-end products, they are usually packed in wooden boxes with gaps, stacked in multiple stages, and stored in warehouses. They are stored and allowed to go through the hot and humid rainy season, causing so-called "yaku" to be shipped. By causing troubles, the oily smell of the applied oil is removed, and furthermore, a change in the composition of the noodles itself occurs, which makes it less boiled and melted, has a resilient, crisp good texture and good taste. The resulting noodles are obtained. However, the troublesome hand-rolled noodles, as evident from the above-mentioned manufacturing process and its storage method, require a very complicated and time-consuming manufacturing process, and need to extend beyond the rainy season, making it extremely difficult to manufacture. They are generally expensive because they take a long time and are used for gifts, but are difficult for consumers to purchase on a daily basis.
[0003]
On the other hand, with the progress of noodle making technology in recent years, even when using machine-made noodles, dry noodles having a texture and taste similar to hand-rolled noodles have been obtained, but there are still unsatisfactory aspects, There is a need for the development of a technology that can easily and economically produce dry noodles having excellent texture, taste, and color tone equivalent to or superior to that of total noodles.
[0004]
[Problems to be solved by the invention]
Therefore, an object of the present invention is to obtain dry noodles having a good texture, taste, color tone and high commercial value in a short time in a short time, which is equivalent to or surpasses that of hand-rolled noodles. It is to provide a method that can do.
Then, an object of the present invention is to develop a method capable of inexpensively providing dry noodles having such excellent texture and color tone to consumers.
[0005]
[Means for Solving the Problems]
In order to achieve the above object, the present inventors have repeatedly studied dry noodles from various aspects such as raw materials, production steps, production conditions, and post-treatment conditions. As a result, if the dried noodles obtained by a conventional method are not shipped as they are but are kept at a temperature of 40 to 60 ° C. for a specific short period of time, they are comparable to or similar to the troubled hand noodles. It has been found that high-quality dry noodles having a texture equal to or better than dry noodles stored for more than one year in order to cause the effect and having no problem in color tone can be obtained. Completed the invention.
[0006]
That is, in the present invention, dry noodles produced by a conventional method are prepared at a temperature of 40 to 60 ° C. and a retention time of 1 to 40 days, and points A, B, C, D, and E in FIG. And F. A method for improving the quality of dry noodles, wherein the method is maintained under conditions within a range surrounded by F.
And the present invention includes dried noodles obtained by the above method.
[0007]
The dry noodles referred to in the present invention include noodles usually called dry noodles such as light noodles, cold wheat, dried udon, flat noodles, Chinese noodles, and Japanese soba. Among them, the method of the present invention is particularly suitable for light noodles, cold noodles. Suitable for improving the quality of dried noodles and flat noodles. Also, the dried noodles may be so-called hand-made or hand-rolled noodles manufactured by hand, may be manufactured by a machine, or may be manufactured by both a hand and a machine. The method of the invention is particularly suitable as a method for improving the quality of dry noodles made by machine.
[0008]
Dried noodles are generally used for starches such as wheat flour, rice flour, barley flour, buckwheat flour, corn starch, potato starch, and flours such as soybean flour, salt, water, if necessary watered (starch), surfactant , And other additives are added, and manufactured through a series of steps such as kneading, compounding, rolling, cutting out noodle strings, and drying. However, the types and mixing ratios of the raw materials for dry noodles, the manufacturing steps and manufacturing conditions of dry noodles, and the like Is not particularly limited, and the method of the present invention can be effectively applied to any dry noodles manufactured by a conventionally known method.
[0009]
In the present invention, the dry noodles obtained by the ordinary method are not shipped as they are, but the temperature and the number of days within the range surrounded by points A, B, C, D, E and F in FIG. Hold down. That is, it is kept for a number of days within the temperature range of 40 to 60 ° C. and the number of retention days of 1 to 40 days and within the range surrounded by points A, B, C, D, E and F in FIG. Improve quality. As is clear from FIG. 1, for example, the temperature is maintained for 10 to 40 days at 40 ° C., 5 to 28 days at 50 ° C., and 1 to 3 days at 60 ° C.
[0010]
When the holding temperature is lower than 40 ° C. and the holding temperature is lower than 40 ° C., the texture of the dried noodles does not improve and the holding time is extremely long when the holding temperature exceeds 60 ° C. The texture of the dried noodles is reduced.
Further, even when the holding temperature is in the range of 40 to 60 ° C., the number of holding days is out of the range surrounded by points A, B, C, D, E and F in FIG. If the number of days is less than 10 days (for example, at 40 ° C., less than 5 days at 50 ° C .; more than 3 days at 55 ° C.) , Etc.), the elasticity, waist, texture, etc. of the noodles are insufficient, and the effect of improving the texture is not sufficient. On the other hand, even when the holding temperature is in the range of 40 to 60 ° C., the number of holding days is out of the range surrounded by points A, B, C, D, E, and F in FIG. When the number of days is longer than 40 days (for example, at 40 ° C., the number of days is longer than 40 days; at 50 ° C., the number of days is longer than 28 days; , Etc.), the color of the noodle strings becomes dull, or the noodle strings are colored (yellowing, browning, etc.) and the color tone is reduced, and the commercial value is reduced.
[0011]
From the viewpoint of the texture and color tone of the dried noodles obtained after the holding, the holding of the dried noodles is surrounded by the points a, b, c, d and e in FIG. 1 at a temperature in the range of 45 to 55 ° C. It is particularly preferred to retain for a number of days within the range.
[0012]
The holding under the above specific conditions is performed on the dried noodles that have been cut out and dried, even before or after cutting to a predetermined length, and the cut dry noodles are weighed and packaged. It may be performed later, or after packing the dried noodles in a box. In particular, it is preferable to carry out the method after the package is lightened and packaged or further packed in a box, because it leads to stabilization of the quality and can be shipped as it is after holding. The box in that case is not limited, but it is preferable to use a wooden box or a cardboard box.
[0013]
The holding equipment is not particularly limited, and may be any equipment that can hold the temperature of the atmosphere in which the dried noodles are arranged at a temperature of 40 to 60 ° C. In particular, when the dried noodles are stored after being packed in a box, the temperature of the storage for storing the dried noodles is kept at 40 to 60 ° C., and the points A, B, C, D, E, and F in FIG. May be stored in the storage for a predetermined number of days in a range surrounded by.
[0014]
The humidity at the time of holding varies depending on whether or not the dried noodles are packaged, but it is preferable to appropriately adjust the humidity so that mold and the like do not occur. In particular, it is preferable to pack and hold it with a packaging material that does not allow moisture to pass through, since the occurrence of mold and the like can be prevented.
The dried noodles that have been kept under the above specific conditions may be shipped immediately as they are or stored at room temperature before being distributed and sold.
[0015]
【Example】
Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited thereto. In the following examples, the color tone of the dried noodles (raw noodles) obtained therefrom was evaluated by a panelist and measured by a colorimeter as follows, and the evaluation of the texture by the panelists and the cutting strength of the noodle strings were performed. The measurement was performed as follows.
[0016]
Panelist evaluation of dry noodle color :
Table 1 below shows the color tone of the noodles obtained in the following examples, with the color tone of commercially available noodles [Nagai Foods Co., Ltd. “Kanage Risomen”] one year after production as standard (3 points). Ten panelists evaluated the scores according to the indicated evaluation criteria, and the average value was taken.
[0017]
Paneling evaluation of dry noodle texture :
One hundred g of commercially available noodles [Nagai Shokuhin Co., Ltd. "Kanage Risomen"], one year after the production, and 100 g of the noodles obtained in the following examples were put in 1 liter of boiling water until they became edible. Boiled noodles with a yield of 290% were obtained. The texture of the obtained noodles was evaluated by 10 panelists according to the evaluation criteria shown in Table 1 below, using the texture of the commercially available noodles as a standard (3 points), and the average value was taken.
[0018]
[Table 1]

[0019]
Measurement of the color of dried noodles using a colorimeter :
5 g of the dry noodles (raw noodles) obtained in the following examples were ground in a coffee mill, and 3 g were placed in a sample tray. The L value, a value and b of the noodles were measured using a Minolta colorimeter "CR-200". The value was measured. In this case, the L value indicates the brightness, and when the L value is 87 or less, the whiteness is low, indicating a dull color. The a value indicates the degree of redness, and the closer to zero when the a value is -1.8 or more, the stronger the brown color. Further, the b value indicates the degree of yellow tint. When the b value is 11.0 or more, the yellow tint becomes strong and whiteness is lost.
[0020]
Cutting strength of dried noodles :
Fifty pieces of the noodles obtained in the following examples were arranged, and one end of the noodle strings were bundled with a rubber band and boiled in boiling water for one minute. It was cooled in 5 ° C. water for 30 seconds. The boiled noodle strings were put together in groups of three, and the cutting strength was measured using a rheometer (a rheometer manufactured by Fudo Industry Co., Ltd.). The same operation was repeated 10 times, and the average value was obtained.
[0021]
<< Example 1 >>
(1) After adding 700 g of salt and 7,500 cc of water to 20 kg of flour (medium flour), pre-kneading the mixture with a mixer, and rolling it gradually by rolling rolls until the final thickness becomes about 1 mm, and noodle strips Was manufactured and cut out with a # 30 round cutting blade. The obtained noodle strings were dried with hot air at a temperature of 30 to 45 ° C for 10 hours by a conventional method to obtain dry noodles (raw noodles) having a water content of 12%.
(2) The fine noodles obtained in the above (1) were cut to a length of 19 cm, and then 500 g of each was put in a plastic bag, packed, and packed in a cardboard box.
(3) The noodles boxed in the above (2) are stored in storages maintained at 35 ° C, 40 ° C, 45 ° C, 50 ° C, 55 ° C, 60 ° C and 65 ° C for the number of days shown in Tables 2 and 3 below, respectively. After being stored, it was taken out of the box, and its color tone, texture and cutting strength of the noodle strings were evaluated or measured by the above-mentioned method. Among them, the results of the panel evaluation of the color tone, the panel evaluation of the texture, and the cutting strength of the noodle strings are shown in Table 2 below, and the measurement results of the color tone by a colorimeter are shown in Table 3 below.
[0022]
[Table 2]

[0023]
[Table 3]

[0024]
From the results of Tables 2 and 3, when dried noodles (raw noodles) are stored at a temperature of 40 to 60 ° C. for days within a range surrounded by points A, B, C, D, E and F in FIG. It can be seen that high-quality dry noodles having high cutting strength of noodle strings, good texture and no problem in color tone can be obtained. On the other hand, when stored at a temperature and / or a number of days outside the range surrounded by points A, B, C, D, E, and F in FIG. 1, the color tone of the dried noodles becomes poor.
[0025]
【The invention's effect】
When the method of the present invention is employed, a simple noodle-making process, and subsequent short-term, without the need for complicated and laborious manufacturing steps and long storage periods as in the troubled conventional hand-rolled noodles. During storage (such as storage) at a particular temperature for a period of time, it is equivalent to or better than dry noodles that have been kept for more than one year to achieve an effect similar to or similar to the troubled hand noodles. It is possible to obtain high-quality dry noodles having a good texture and having no problem in color tone. As a result, in the case of the present invention, it is possible to provide high-quality dry noodles having a good texture and good color tone at a lower cost than before, and the method of the present invention is particularly manufactured by a machine. It is suitable as a method for improving the quality of dry noodles.
[Brief description of the drawings]
FIG. 1 is a diagram showing a range of a holding temperature and a number of days to be adopted in a method of the present invention.

Claims

Dry noodles produced by a conventional method are in a temperature range of 40 to 60 ° C. and a retention period of 1 to 40 days, and are surrounded by points A, B, C, D, E and F in FIG. A method for improving the quality of dry noodles, wherein the method is maintained under the following conditions.

Dry noodles obtained by the method of claim 1.