JP6670495B2

JP6670495B2 - Brackish-free Chinese noodles and method for producing brackish-free Chinese noodles

Info

Publication number: JP6670495B2
Application number: JP2015032067A
Authority: JP
Inventors: 柳吉郎青
Original assignee: 株式会社共生テックコンサルタント
Priority date: 2015-02-20
Filing date: 2015-02-20
Publication date: 2020-03-25
Anticipated expiration: 2035-02-20
Also published as: JP2016152784A

Description

本発明は、かん水無添加中華麺及びかん水無添加中華麺の製造方法に係り、より詳細には、かん水添加の中華麺における麺のコシに引けを取ることのないコシを持つと共にかん水添加の中華麺に近い「ツルッ」、「モチッ」とした食感を持ち、さらに風味が増したかん水無添加中華麺及びかん水無添加中華麺の製造方法に関する。 The present invention relates to a method for producing water-free Chinese noodles and water-free Chinese noodles, and more particularly, to a Chinese noodle in water-water-added Chinese noodles, which has a stiffness comparable to that of noodles and a water-added Chinese food. The present invention relates to a water-free Chinese noodle and a water-free water-free Chinese noodle having a texture similar to “noodles” and “mochi” and having an increased flavor.

中華麺は、一般的には強力粉を含む小麦粉にかん水を添加して塩水を加えながら練り込み団子状に形成し、これを圧延した生地を製麺することによって、手打ち或いは製麺機を用いて製造されている。かん水としては、主に炭酸カリウム、炭酸ナトリウム、炭酸水素ナトリウムなどの他、ピロリン酸二水素二ナトリウム、ポリリン酸ナトリウム、リン酸三カリウム等のアルカリ性金属塩が用いられる。このようなかん水を添加することよって麺にコシ（弾力性）や粘性、黄色みなどを付与している。かん水添加中華麺は、茹でる際や、喫食時に、かん水に由来する特異な臭いが感じられ、このかん水臭を好ましく感じる人も多い一方でかん水添加中華麺の調理や喫食ができない程不快と感じる妊婦などもまた多い。かん水無添加の中華麺としては、小麦粉１００重量部と、牛乳３〜２０重量部と、生玉子３〜２０重量部と、昆布エキス３〜２０重量部と、アルコール１〜５重量部と、ふのり０．２〜１０重量部とを混練してなる生ラーメン（特許文献１参照）の提案がある。また、昆布、あらめ、ヒジキ等の海藻類を粉砕し１６０メッシュの篩にかけた微粉末とし、これを小麦粉、食塩、水等の麺材料１００部に対して１．５〜３．０部混合し、混ねつした後製麺する工程を備えた海藻入り麺の製造方法（特許文献２参照）の提案がある。しかしながら、特許文献１による生ラーメンや、特許文献２による海藻入り麺では、麺のコシは多少得られても、「ツルッ」、「モチッ」とした食感は得られず、かん水を添加した一般的な中華麺とはかなり異なる食感、風味のものとなってしまう。 Chinese noodles are generally kneaded into flour containing strong flour by adding brackish water and adding salt water to form a dumpling shape, and then rolling the dough into noodles, using a handmade or noodle making machine Being manufactured. As the brackish water, in addition to potassium carbonate, sodium carbonate, sodium hydrogen carbonate and the like, alkaline metal salts such as disodium dihydrogen pyrophosphate, sodium polyphosphate and tripotassium phosphate are mainly used. By adding such brine, stiffness (elasticity), viscosity, and yellowness are imparted to the noodles. Pregnant women who feel the unpleasant smell of boiled water at the time of boiling or eating can be felt when boiled and added to Chinese noodles. There are also many. As the Chinese noodles without added water, 100 parts by weight of flour, 3 to 20 parts by weight of milk, 3 to 20 parts by weight of raw egg, 3 to 20 parts by weight of kelp extract, 1 to 5 parts by weight of alcohol, and seaweed There is a proposal of a raw ramen obtained by kneading 0.2 to 10 parts by weight (see Patent Document 1). In addition, seaweeds such as kelp, arame, and hijiki are pulverized and sieved into a 160-mesh sieve to form a fine powder, which is mixed with 1.5 to 3.0 parts with 100 parts of noodle material such as flour, salt, and water. There has been proposed a method for producing seaweed-containing noodles having a process of mixing and then noodle-making (see Patent Document 2). However, in the raw ramen according to Patent Document 1 and the noodles containing seaweed according to Patent Document 2, even if the noodles are obtained to some extent, the textures such as “smooth” and “mochi” are not obtained. The texture and flavor will be quite different from traditional Chinese noodles.

特開平７−１７７８５５号公報JP-A-7-177855 特公昭６１−４８８９９号公報JP-B-61-48899

本発明は、かん水添加の中華麺に対して、風味が増しており、また、遜色のない麺のコシを持つと共にかん水添加の中華麺に近い食感を有すると言えるかん水無添加中華麺及びかん水無添加中華麺の製造方法を提供することを目的とする。 The present invention, Chinese noodles added with water, the flavor is increased, and also has the texture of noodles comparable to that of Chinese noodles without water and can be said to have a texture close to Chinese noodles with water, An object of the present invention is to provide a method for producing additive-free Chinese noodles.

上記目的を達成するための本発明によるかん水無添加中華麺（生麺）の製造方法は、とろろ昆布を予備乾燥後、粉砕するとろろ昆布粉砕工程と、前記とろろ昆布粉砕工程で得られたとろろ昆布粉末を乾燥後、再度粉砕するとろろ昆布粉末乾燥工程と、前記とろろ昆布粉末乾燥工程で得られたとろろ昆布乾燥粉末０．５重量％以上、１．８重量％以下を水と共に中華麺原材料に練り込む中華麺調製工程と、を備えることを特徴とする。このような、かん水無添加中華麺の製造方法において、前記とろろ昆布が、糸状であることが好ましく、また、前記とろろ昆布乾燥粉末が、３２μｍ以下の粒子サイズであることが好適である。そして、前記とろろ昆布乾燥粉末が、とろろ昆布粉末を５０℃以上、１００℃以下の温度で乾燥されていることが好ましく、また、この乾燥により前記とろろ昆布乾燥粉末の水分含量が１．５重量％以下となっていることが好適であり、さらには、前記中華麺調製工程におけるとろろ昆布乾燥粉末を水と共に中華麺原材料に練り込む量が、０．７重量％以上、１．３重量％以下であることがより好ましい。
また、上記目的を達成するための本発明によるかん水無添加中華麺（生麺）は、塩及びかん水無添加の小麦粉でなる中華麺原材料にとろろ昆布乾燥粉末が０．５重量％以上、１．８重量％以下添加され、水を加えながら練り込まれた生地から製麺されていることを特徴とする。このようなかん水無添加中華麺において、前記中華麺原材料に、粒子サイズが３２μｍ以下の前記とろろ昆布乾燥粉末が０．７重量％以上、１．３重量％以下添加されていることが好ましい。 In order to achieve the above object, the method for producing Chinese noodles without added water according to the present invention (raw noodles) comprises: preliminarily drying and pulverizing tororo kelp, and pulverizing the tororo kelp; After the powder is dried and then pulverized again, 0.5% by weight or more and 1.8% by weight or less of the roasted kelp dry powder obtained in the roro kelp powder drying step and the roasted kelp powder drying step are kneaded with the Chinese noodle raw material together with water. And a step of preparing Chinese noodles. In such a method for producing Chinese noodles without the addition of brine, it is preferable that the kelp kelp is in the form of a thread, and the melted kelp dried powder has a particle size of 32 μm or less. Preferably, the dried kelp dried powder is dried at a temperature of 50 ° C. or more and 100 ° C. or less, and the moisture content of the dried kelp dried powder is 1.5% by weight. It is preferable that the amount of the dry kneaded kelp dry powder in the Chinese noodle preparation step is kneaded together with water into the Chinese noodle raw material in the above-mentioned Chinese noodle preparation step, when the amount is 0.7% by weight or more and 1.3% by weight or less. More preferably, there is.
In order to achieve the above object, the water-free Chinese noodles (raw noodles) according to the present invention comprise a raw material of wheat flour without salt and water-free water, and 0.5% by weight or more of dried kelp dried powder. It is characterized in that the noodles are made from dough kneaded while adding 8% by weight or less and adding water. In such Chinese noodles without the addition of brine, it is preferable that 0.7 wt% or more and 1.3 wt% or less of the above-mentioned dried kelp kelp powder having a particle size of 32 μm or less is added to the Chinese noodle raw material.

本発明のかん水無添加中華麺及びかん水無添加中華麺の製造方法によれば、かん水添加中華麺に比して遜色のない麺のコシを有し、かん水添加中華麺に近い食感、千切れにくさ、保存性を備えており、とろろ昆布に由来する酢臭及び酢味が除かれているかん水無添加中華麺が得られる。また、本発明によるかん水無添加中華麺は、茹で時間も２分半程度と短時間で良く、茹でる際や茹で上がった中華麺を食するときのかん水臭は当然感じられない。また、茹で上がった麺はかん水添加麺より旨みが増している。 According to the method for producing the brine-free Chinese noodles and the brine-free Chinese noodles of the present invention, the noodles have a consistency of noodles comparable to that of the brine-added Chinese noodles, and have a texture close to that of the brine-added Chinese noodles. It is possible to obtain Chinese noodles without the addition of brine, which have simplicity and preservability, and are free of vinegar odor and vinegar taste derived from Tororo kelp. In addition, the boiling time of the Chinese noodles without added water according to the present invention can be as short as about two and a half minutes, and the smell of watering when boiling or eating the boiled Chinese noodles is naturally not felt. In addition, the boiled noodles have a higher flavor than the noodles added with brine.

以下、本発明によるかん水無添加中華麺及びかん水無添加中華麺の製造方法の好ましい実施形態について詳細に説明する。本実施形態によるかん水無添加中華麺の製造方法は、とろろ昆布を予備乾燥後、粉砕するとろろ昆布粉砕工程（Ｓ１０）と、このとろろ昆布粉砕工程で得られたとろろ昆布粉末を乾燥後、再度粉砕するとろろ昆布粉末乾燥工程（Ｓ２０）と、このとろろ昆布粉末乾燥工程で得られたとろろ昆布乾燥粉末０．５重量％以上、１．８重量％以下を水と共に中華麺原材料に練り込む中華麺調製工程（Ｓ３０）と、を備えている。この実施形態によるかん水無添加中華麺の製造方法において、とろろ昆布は、例えば、真昆布、がごめ昆布、利尻昆布、羅臼昆布（えながおに昆布）などから選ばれる昆布を素干しした昆布原材料を用いて一般的なとろろ昆布の製法により製造された糸状或いは薄片状（おぼろ昆布とも呼ばれる）のとろろ昆布を用いることが出来る。とろろ昆布粉砕工程又はとろろ昆布粉末乾燥工程において、好ましい粒子サイズのとろろ昆布粉末又はとろろ昆布乾燥粉末を効率良く得易いことがある点では、太さ５μｍ以上、３０μｍ以下の糸状のとろろ昆布を用いることがより好ましい。また、このようなとろろ昆布は、水分含量が１８乃至２８重量％、塩分（ＮａＣｌ含量）が２乃至５重量％であることが好ましい。 Hereinafter, preferred embodiments of the Chinese noodles without and with the addition of brine according to the present invention will be described in detail. In the method for producing Chinese noodles without added brine according to the present embodiment, the tororo kelp is preliminarily dried and then pulverized, and the pulverized kelp powder obtained in the mashed kelp crushing step (S10) is dried and crushed again. Then, a roasted kelp powder drying step (S20) and a Chinese noodle preparation in which 0.5% by weight or more and 1.8% by weight or less of the roasted kelp dry powder obtained in this mellow kelp powder drying step are kneaded with water into the Chinese noodle raw material. Step (S30). In the method for producing Chinese noodles without added water according to this embodiment, the squid kelp is, for example, kelp obtained by drying kelp selected from Shin kelp, Gagome kelp, Rishiri kelp, Rausu kelp (Enagaoni kelp) and the like. Thread-like or flake-like (also called oboro kelp) kelp kelp manufactured by a general method for producing kelp kelp using raw materials can be used. In the pulverizing step of the kelp kelp or the drying step of the kelp powder, it is preferable to use a thread-shaped kelp having a thickness of 5 μm or more and 30 μm or less in that the kelp powder or the kelp dried powder having a preferable particle size may be easily obtained efficiently. Is more preferred. Further, it is preferable that the water content of such a roasted kelp is 18 to 28% by weight and the salt content (NaCl content) is 2 to 5% by weight.

なお、本実施形態のとろろ昆布は、次のような調製方法により作製することもできる。即ち、浸漬後の厚さが浸漬する前の厚さよりも２％以上増加するように素干し昆布原材料を酢酸含有液に浸漬する酢漬け昆布調製工程（Ｓ０１）と、この酢漬け昆布調製工程（Ｓ０１）で得られた酢漬け昆布の表面を水又はアルコール含有水溶液で洗浄する酢漬け昆布洗浄工程（Ｓ０２）と、この酢漬け昆布洗浄工程（Ｓ０２）で得られた洗浄済昆布から糸状又は薄片状のとろろ昆布を調製するとろろ昆布調製工程（Ｓ０３）とにより作製することができる。この実施形態によるこのとろろ昆布調製方法において、素干し昆布原材料は、例えば、真昆布、がごめ昆布、利尻昆布、羅臼昆布（えながおに昆布）などから選ばれる昆布を素干しした昆布原材料を用いることが出来る。素干し昆布原材料は、１０乃至３０ｃｍの長さに裁断することができ、また、５乃至２０ｃｍの幅に裁断して矩形又は方形とすることもできる。このような裁断により、酢漬け昆布調製工程（Ｓ０１）において酢酸含有液に素干し昆布原材料を浸漬した際に得られる酢漬け昆布が充分に軟化、膨潤され易くなることがあり、好ましい。このような素干し昆布原材料の水分含量は、７乃至１５重量％となっており、塩分（ＮａＣｌ含量）は６乃至８重量％となっている。酢漬け昆布調製工程（Ｓ０１）における酢酸含有液は、酢酸を４重量％乃至５重量％含有する酢酸含有液が好適に使用でき、例えば、米酢のような穀物醸造酢、氷酢酸を水で希釈した酢酸含有液を使用することが出来る。米酢のような穀物醸造酢が好ましい。ブドウ酢やリンゴ酢のような果実酢であっても良い。このような酢酸含有液に素干し昆布原材料を浸漬して、浸漬後の厚さが浸漬する前の厚さよりも２％以上増加するように軟化、膨潤させる。浸漬後の厚さの増加が２％未満では、昆布の繊維結束を十分に緩められずに後段のとろろ昆布粉末乾燥工程（Ｓ２０）において、好ましい粒子サイズに粉砕乾燥することが困難、或いは、好ましい粒子サイズとする歩留りが低下してしまうことがある。浸漬後の厚さが浸漬する前の厚さよりも５％以上増加するように軟化、膨潤させることがより好ましい。一般的なとろろ昆布の調製では、酢酸含有液に数分浸漬の後、不透水性の袋に入れて数時間から数日程度放置するが、本実施形態の酢漬け昆布調製工程（Ｓ０１）では、酢酸含有液に長期間浸漬して、充分に素干し昆布原材料を軟化、膨潤させる。 The kelp kelp of the present embodiment can also be prepared by the following preparation method. That is, a pickled kelp preparation step (S01) in which the undried kelp raw material is immersed in an acetic acid-containing liquid so that the thickness after immersion is increased by 2% or more than the thickness before immersion, and a vinegared kelp preparation step (S01) Pickling kelp washing step of washing the surface of the pickled kelp obtained in the above with water or an aqueous solution containing alcohol (S02); and filing or flaky kelp kelp from the washed kelp obtained in the pickled kelp washing step (S02). When it is prepared, it can be prepared by the roro kelp preparation step (S03). In the method of preparing the tororo kelp according to this embodiment, the raw material of dried kelp is, for example, kelp raw material of dried kelp selected from Shin kelp, gagome kelp, Rishiri kelp, Rausu kelp (Enagaoni kelp) and the like. Can be used. The dried kelp raw material can be cut to a length of 10 to 30 cm, or can be cut to a width of 5 to 20 cm to be rectangular or square. By such cutting, the pickled kelp obtained when the raw material of the dried kelp is immersed in the acetic acid-containing liquid in the pickled kelp preparation step (S01) may be sufficiently softened and easily swollen, which is preferable. The moisture content of such dried kelp raw material is 7 to 15% by weight, and the salt content (NaCl content) is 6 to 8% by weight. As the acetic acid-containing liquid in the pickled kelp preparation step (S01), an acetic acid-containing liquid containing 4% to 5% by weight of acetic acid can be suitably used. For example, grain brewed vinegar such as rice vinegar, or glacial acetic acid diluted with water The used acetic acid-containing liquid can be used. Grain-brewed vinegar such as rice vinegar is preferred. Fruit vinegar such as grape vinegar or apple vinegar may be used. The dried kelp raw material is immersed in such an acetic acid-containing liquid, and softened and swelled so that the thickness after immersion is increased by 2% or more than the thickness before immersion. If the increase in thickness after immersion is less than 2%, the tying of the kelp fiber cannot be sufficiently loosened, and it is difficult or difficult to pulverize and dry the kelp to a desirable particle size in the subsequent stage of drying the melted kelp powder (S20). The yield of the particle size may decrease. It is more preferable to soften and swell so that the thickness after immersion is increased by 5% or more than the thickness before immersion. In the preparation of general kelp kelp, after being immersed in an acetic acid-containing solution for several minutes, put in an impermeable bag and left for several hours to several days, in the pickled kelp preparation step (S01) of the present embodiment, It is immersed in an acetic acid-containing solution for a long period of time to sufficiently soften and swell the undried kelp raw material.

酢漬け昆布洗浄工程（Ｓ０２）では、酢漬け昆布調製工程（Ｓ０１）で得られた酢漬け昆布の表面を水又はアルコール含有水溶液で洗浄する。水で洗浄することが好ましく、アルコール含有水溶液で洗浄する場合においては、アルコール含有量の低い、例えば、１０〜２０重量％のアルコール含有水溶液を用いることが好ましい。アルコール含有量の高いアルコール含有水溶液を用いて酢漬け昆布の表面を洗浄した場合には、後段の中華麺調製工程（Ｓ３０）で得られる中華麺に酢味、酢臭が残るものとなってしまうことがあり、好ましくない。酢漬け昆布の表面に付着する砂、異物などが目視で確認されなくなるまで充分に洗浄する。また、この酢漬け昆布洗浄工程（Ｓ０２）において酢漬け昆布の表皮が一部或いは殆ど全部除去されるようにブラシを用いて強く洗浄しても良い。 In the pickled kelp washing step (S02), the surface of the pickled kelp obtained in the pickled kelp preparation step (S01) is washed with water or an alcohol-containing aqueous solution. It is preferable to wash with water, and when washing with an alcohol-containing aqueous solution, it is preferable to use an alcohol-containing aqueous solution having a low alcohol content, for example, 10 to 20% by weight. When the surface of pickled kelp is washed with an alcohol-containing aqueous solution having a high alcohol content, vinegar taste and vinegar smell may remain in the Chinese noodle obtained in the subsequent Chinese noodle preparation step (S30). Is not preferred. Thoroughly wash until no sand or foreign matter adhering to the surface of pickled kelp is visually observed. Further, in this pickled kelp washing step (S02), it may be strongly washed with a brush so that the skin of the pickled kelp is partially or almost completely removed.

とろろ昆布調製工程（Ｓ０３）では、酢漬け昆布洗浄工程（Ｓ０２）で得られた洗浄済昆布から糸状又は薄片状のとろろ昆布を調製する。このとろろ昆布調製工程（Ｓ０３）は、洗浄済昆布を型枠に投入してプレス機により７５乃至２００トン／ｍ^２の加圧力でプレスするプレス成型工程（Ｓ０３２）と、このプレス成型工程（Ｓ０３２）で得られた昆布成型体から糸状又は薄片状に削り出しとろろ昆布を得る切削工程（Ｓ０３４）とを備えることができる。プレス成型工程（Ｓ０３２）におけるプレス時間は、プレス機の加圧力との関係で調整することができ限定されないが、通常１日乃至数日間である。切削工程（Ｓ０３４）では、手削り或いは切削器を用いて削ることができ、太さ５μｍ以上、３０μｍ以下）の糸状、又は厚さ５μｍ以上、３０μｍ以下の薄片状のとろろ昆布とすることが好ましい。後段の、とろろ昆布粉砕工程（Ｓ１０）又はとろろ昆布粉末乾燥工程（Ｓ２０）において、好ましい粒子サイズのとろろ昆布粉末又はとろろ昆布乾燥粉末を効率良く得易いことがある点では、太さ５μｍ以上、３０μｍ以下の糸状のとろろ昆布とすることがより好ましい。このようなとろろ昆布は、水分含量が１８乃至２８重量％、塩分（ＮａＣｌ含量）が２乃至５重量％となっている。 In the melted kelp preparation step (S03), a thread-like or flake-shaped melted kelp is prepared from the washed kelp obtained in the pickled kelp washing step (S02). The tororo kelp preparation step (S03) includes a press forming step (S032) in which the washed kelp is put into a mold and pressed with a pressing machine at a pressing force of 75 to 200 tons / m ² , and the press forming step (S032). ), And a cutting step (S034) of shaving out the kelp molded product obtained in the above manner into a thread or flake shape to obtain a thickened kelp kelp. The press time in the press molding step (S032) can be adjusted in relation to the pressing force of the press machine and is not limited, but is usually one day to several days. In the cutting step (S034), it is preferable to obtain a thread-like kelp that can be hand-sharpened or cut using a cutting machine and has a thickness of 5 μm or more and 30 μm or less, or a flaky kelp having a thickness of 5 μm or more and 30 μm or less. . In the latter stage, the kelp crushing step (S10) or the kelp powder drying step (S20), the kelp powder or the kelp dried powder having a preferred particle size may be easily and efficiently obtained. It is more preferable to use the following fibrous kelp kelp. Such a roasted kelp has a water content of 18 to 28% by weight and a salt (NaCl content) of 2 to 5% by weight.

とろろ昆布粉砕工程（Ｓ１０）では、糸状又は薄片状のとろろ昆布を予備乾燥後、粉砕してとろろ昆布粉末を得る。予備乾燥の温度は、５０℃以上、８５℃以下が好ましく、５５℃以上、８０℃以下がより好ましく、７０℃以上、８０℃以下がさらに好ましい。また、この予備乾燥は、上記温度範囲の熱風をとろろ昆布に当てることにより行うことができ、例えば、１ｍ乃至３ｍのトンネル内に送風機にて上記温度の熱風を送りながら、とろろ昆布をトンネル通過させることにより行うことができる。トンネルを通過させる時間は、３秒乃至１５秒が好ましく、３秒乃至７秒がより好ましい。予備乾燥温度が５０℃未満では、とろろ昆布粉末の殺菌が充分できないことがあり、また、沸点が１１０℃を超え水と共沸されない酢酸が抜けきらずに多くが残ることがあり、８５℃を超えると長時間の予備乾燥により、とろろ昆布粉末が着色したり、焦げ臭が発生してしまうことがあり、好ましくない。とろろ昆布粉砕工程（Ｓ１０）で得られるとろろ昆布粉末の水分含量が３重量％乃至７重量％となるように予備乾燥することが好ましい。とろろ昆布粉末の水分含量が７重量％を超える場合、次のとろろ昆布粉末乾燥工程（Ｓ２０）で好ましい水分含量のとろろ昆布乾燥粉末が得られないことがある。また、このとろろ昆布粉砕工程（Ｓ１０）における粉砕によって得られるとろろ昆布粉末の粒子サイズは、６７μｍ以下であり、その５０％以上が４５μｍ以下であることが好ましい。この好ましい粒子サイズとなっていることは、ＪＩＳＺ８８０１−１９８２の３３０メッシュ標準ふるい（目開き基準４５μｍ、目開き最大許容差±２２μｍ）をとろろ昆布乾燥粉末が全て通過することで確認できる。 In the kelp crushing step (S10), the filamentous or flaky kelp is pre-dried and then pulverized to obtain the kelp powder. The pre-drying temperature is preferably from 50 ° C. to 85 ° C., more preferably from 55 ° C. to 80 ° C., and even more preferably from 70 ° C. to 80 ° C. In addition, the preliminary drying can be performed by applying hot air in the above temperature range to the melted kelp. For example, the hot air of the above temperature is sent through a tunnel of 1 m to 3 m by a blower, and the melted kelp is passed through the tunnel. It can be done by doing. The time for passing through the tunnel is preferably 3 to 15 seconds, more preferably 3 to 7 seconds. If the pre-drying temperature is lower than 50 ° C., sterilization of the roasted kelp powder may not be sufficiently performed, and a large amount of acetic acid, which has a boiling point exceeding 110 ° C. and is not azeotropic with water, may not be completely removed, and may exceed 85 ° C. If the pre-drying is performed for a long time, the kelp powder may be colored or a burning smell may be generated, which is not preferable. It is preferable to pre-dry so that the water content of the tororo kelp powder obtained in the mashing step (S10) is 3 to 7% by weight. When the moisture content of the kelp powder exceeds 7% by weight, the kelp powder having a preferable moisture content may not be obtained in the subsequent kelp powder drying step (S20). Further, the particle size of the tororo kelp powder obtained by the pulverization in the tororo kelp crushing step (S10) is preferably 67 μm or less, and 50% or more thereof is preferably 45 μm or less. This preferable particle size can be confirmed by passing all of the dried kelp powder through a 330 mesh standard sieve of JIS Z8801-1982 (mesh size: 45 μm, mesh size maximum allowable difference: ± 22 μm).

とろろ昆布粉末乾燥工程（Ｓ２０）では、とろろ昆布粉砕工程（Ｓ１０）で得られたとろろ昆布粉末をさらに乾燥後、必要に応じて再度粉砕してとろろ昆布乾燥粉末を得る。このとろろ昆布粉末乾燥工程（Ｓ２０）における乾燥温度は、５０℃以上、１００℃以下とすることができる。酢酸残量をより低減でき、再粉砕によって好ましい粒子サイズのとろろ昆布乾燥粉末を得易いことがあり、とろろ昆布乾燥粉末の殺菌ができる点で、８０℃以上、がより好ましく、９５℃以上がさらに好ましい。焦げ目や焦げ臭を生じにくい点では、とろろ昆布粉末を投入した乾燥容器を直火やヒーターで直接加熱することなく水蒸気を乾燥容器に接触させることにより乾燥（乾煎り）することが好ましい。この場合、当然水蒸気がとろろ昆布粉末に直接接触しない状態で乾燥を行う必要であり、乾燥時間は、１５秒乃至４５秒とすることができ、２５秒乃至３５秒がより好ましい。なお、この乾燥によってとろろ昆布乾燥粉末の水分含量を１．５重量％以下とすることが好ましい。また、このとろろ昆布粉砕乾燥工程（Ｓ２０）における再粉砕によって得られるとろろ昆布乾燥粉末の粒子サイズは、３２μｍ以下であり、その５０％以上が２２μｍ以下であることが好ましい。この好ましい粒子サイズとなっていることは、ＪＩＳＺ８８０１−１９８２の５８０メッシュ標準ふるい（目開き基準２２μｍ、目開き最大許容差±１０μｍ）をとろろ昆布乾燥粉末が全て通過することで確認できる。このようなとろろ昆布乾燥粉末の塩分（ＮａＣｌ含量）は３乃至７重量％となっている。なお、前段のとろろ昆布粉砕工程（Ｓ１０）により得られたとろろ昆布粉末の粒子サイズが、３２μｍ以下であり、その５０％以上が２２μｍ以下であった場合には、再粉砕を省略することができる。 In the melted kelp powder drying step (S20), the melted kelp powder obtained in the melted kelp crushing step (S10) is further dried, and then, if necessary, pulverized again to obtain the melted kelp dried powder. The drying temperature in the tororo kelp powder drying step (S20) can be 50 ° C or higher and 100 ° C or lower. The residual amount of acetic acid can be further reduced, and it may be easy to obtain a dried kelp dried powder having a preferable particle size by re-pulverization. In view of the ability to sterilize the dried kelp dried powder, 80 ° C or higher is more preferable, and 95 ° C or higher is more preferable. preferable. It is preferable to dry (dry roasting) by bringing steam into contact with the drying container without directly heating the drying container into which the tororo kelp powder has been introduced, without directly heating with a direct fire or a heater, from the viewpoint of preventing browning and burning odor. In this case, the drying must be performed in a state where the steam does not directly contact the kelp powder, and the drying time can be set to 15 seconds to 45 seconds, and more preferably 25 seconds to 35 seconds. In addition, it is preferable that the water content of the dried powder of the dried kelp kelp be reduced to 1.5% by weight or less by this drying. Further, the particle size of the dried roasted kelp powder obtained by the re-grinding in the mashed kelp crushing and drying step (S20) is 32 μm or less, and preferably 50% or more thereof is 22 μm or less. This preferable particle size can be confirmed by passing all of the dried kelp powder through a 580 mesh standard sieve (mesh size 22 μm, mesh size maximum allowable difference ± 10 μm) according to JIS Z8801-1982. The salt content (NaCl content) of such dried kelp kelp powder is 3 to 7% by weight. In addition, when the particle size of the melted kelp powder obtained in the first stage of the melted kelp crushing step (S10) is 32 μm or less, and 50% or more thereof is 22 μm or less, re-milling can be omitted. .

中華麺調製工程（Ｓ３０）は、とろろ昆布粉末乾燥工程（Ｓ２０）で得られたとろろ昆布乾燥粉末０．５重量％以上、１．８重量％以下を水と共に中華麺原材料に練り込む工程を含んでなり、かん水無添加中華麺（生麺）を得る。中華麺原材料に練り込むとろろ昆布乾燥粉末は０．７重量％以上、１．３重量％以下とすることがより好ましい。この実施形態の中華麺調製工程（Ｓ３０）は、かん水及び又は塩（食塩）を用いた一般的なかん水添加中華麺の調製工程とは、かん水及び又は塩の代替として、とろろ昆布粉末乾燥工程（Ｓ２０）で得られたとろろ昆布乾燥粉末を用いること、また、とろろ昆布乾燥粉末を中華麺原材料に練り込む時間を長くする点（１２分間乃至１８分間）が異なり、他の調製方法の部分は同等であることから、かん水添加中華麺の調製方法と同等の部分については詳細な説明を省略する。また、一般的なかん水添加中華麺の製造方法の概略は、〔背景技術〕において説明したとおりである。 The Chinese noodle preparation step (S30) includes a step of kneading 0.5% by weight or more and 1.8% by weight or less of the dried roasted kelp powder obtained in the dried roasted kelp powder step (S20) into the Chinese noodle raw material together with water. To obtain Chinese noodles (raw noodles) without the addition of brine. It is more preferable that the content of the dried kelp dried powder kneaded into the raw material of Chinese noodles is 0.7% by weight or more and 1.3% by weight or less. The Chinese noodle preparation step (S30) of this embodiment is different from the general step of preparing brine-added Chinese noodles using brackish water and / or salt (salt) as a substitute for brackish water and / or salt, and is a drying step of toro kombu powder ( The difference is that the dried kelp dried powder obtained in S20) is used and that the time for kneading the dried kelp dried powder into the Chinese noodle raw material is extended (12 minutes to 18 minutes), and the other preparation methods are the same. Therefore, detailed description of the same parts as those in the method of preparing the brine-added Chinese noodles is omitted. In addition, the outline of a general method for producing brine-added Chinese noodles is as described in [Background Art].

本実施形態の中華麺調製工程（Ｓ３０）において、中華麺原材料は、小麦粉として中力粉を含んでいれば良く限定されない。また、塩（ＮａＣｌ）を添加することなく、とろろ昆布粉末乾燥工程（Ｓ２０）で得られたとろろ昆布乾燥粉末を中華麺原材料に対して０．５重量％以上、１．８重量％以下を水と共に中華麺原材料に練り込む。したがって、ここで得られるかん水無添加中華麺中の塩分は、とろろ昆布乾燥粉末が含有する塩分のみであり、かん水無添加中華麺中の水分が３０重量％であった場合に塩分は０．０１５乃至０．０８重量％と極めて微量で、麺のコシに影響を与えることはないと言える。とろろ昆布乾燥粉末を中華麺原材料に対して０．５重量％未満用いた場合には、麺のコシが充分とはならず、また、とろろ昆布乾燥粉末を中華麺原材料に対して１．８重量％を超えて使用した場合には、かん水添加中華麺とは異なる食味のものとなってしまったり、また、僅かに酢味が残ってしまうことがあり、好ましくない。とろろ昆布粉末乾燥工程（Ｓ２０）で得られたとろろ昆布乾燥粉末を中華麺原材料に対して０．７重量％以上、１．３重量％以下の量添加し、水と共に中華麺原材料に練り込むことがより好ましい。 In the Chinese noodle preparation step (S30) of the present embodiment, the raw material of the Chinese noodles is not limited as long as it contains a flour as wheat flour. In addition, without adding salt (NaCl), 0.5% by weight or more and 1.8% by weight or less with respect to the raw material of Chinese noodles were added to the dried kelp kelp powder obtained in the mellow kelp powder drying step (S20). Knead into the Chinese noodle ingredients together with. Therefore, the salt content in the water-free Chinese noodles obtained here is only the salt content contained in the dried powder of Tororo Kombu, and when the water content in the water-free Chinese noodles is 30% by weight, the salt content is 0.015%. It can be said that the noodles have a very small amount of from 0.08% by weight to 0.08% by weight and do not affect the noodles. When less than 0.5% by weight of the dried powder of the kelp kelp is used for the Chinese noodle raw material, the stiffness of the noodle is not sufficient, and the weight of the dried kelp kelp powder is 1.8% of the Chinese noodle raw material. If it is used in excess of%, the taste may be different from that of the brine-added Chinese noodles, or vinegar may slightly remain, which is not preferable. Adding the dried roasted kelp powder obtained in the drying process (S20) to the Chinese noodle raw material in an amount of 0.7% by weight or more and 1.3% by weight or less with respect to the Chinese noodle raw material, and kneading with the water into the Chinese noodle raw material. Is more preferred.

本実施形態によるかん水無添加中華麺は、以上説明した、かん水無添加中華麺の製造方法によって製造され、塩及びかん水無添加の小麦粉でなる中華麺原材料にとろろ昆布乾燥粉末が０．５重量％以上、１．８重量％以下添加され、水を加えながら練り込まれた生地から製麺されている。すなわち中華麺原材料は、小麦粉のみでなり、小麦粉は、中力粉を含んでいれば良い。とろろ昆布乾燥粉末は、上述のかん水無添加中華麺の製造方法のうち、真昆布、がごめ昆布、利尻昆布、羅臼昆布などから選ばれる素干し昆布原材料から調製されたとろろ昆布を用い、とろろ昆布粉砕工程（Ｓ１０）、とろろ昆布粉末乾燥工程（Ｓ２０）を経て製造されている。このようなとろろ昆布乾燥粉末が中華麺原材料に０．５重量％以上、１．８重量％以下添加され、水を加えながら練り込まれた生地から製麺されていることから、本実施形態によるかん水無添加中華麺は、塩及び／又はかん水添加の中華麺に比して遜色のない麺のコシを有している。また、一般的なかん水添加の中華麺に近い食感、千切れにくさ、保存性を有しており、とろろ昆布に由来する酢臭及び酢味が除かれている。さらに、この実施形態によるかん水無添加中華麺は、茹で時間も２分半程度と短時間で茹で上がり、茹で上がった麺はかん水添加中華麺より風味が増している。とろろ昆布乾燥粉末は、３２μｍ以下で、その５０％以上が２２μｍ以下とした粒子サイズのものが用いられている場合、一本の麺で麺のコシや麺の色味に偏りがより少なく、均一でより千切れにくいものとなっている。 The water-free Chinese noodle according to the present embodiment is manufactured by the above-described method for manufacturing water-free Chinese noodles, and the raw noodle raw material consisting of wheat flour without salt and water is 0.5 wt% As described above, 1.8% by weight or less is added, and noodles are made from dough kneaded while adding water. That is, the raw material of Chinese noodles is only flour, and the flour only needs to contain the flour. Tororo kelp dry powder is a method of producing Chinese noodles without the addition of brine, using kelp kelp prepared from dried kelp raw material selected from Shin kelp, gagome kelp, Rishiri kelp, Rausu kelp, etc. It is manufactured through a kelp pulverizing step (S10) and a kelp powder drying step (S20). According to the present embodiment, since such a mellow kelp dry powder is added to the Chinese noodle raw material in an amount of 0.5% by weight or more and 1.8% by weight or less and the dough is kneaded while adding water. The Chinese noodles without added brine have a noodle stiffness comparable to that of the Chinese noodles added with salt and / or brine. In addition, it has a texture similar to that of common Chinese noodles added with brine, is difficult to shred, and has a shelf life, and is free of vinegar smell and vinegar derived from toro kelp. Furthermore, the boiled Chinese noodles without added water according to this embodiment are boiled in a short period of time of about two and a half minutes, and the boiled noodles are more flavorful than the boiled Chinese noodles. When the powder of the dried kelp kelp is 32 μm or less, and 50% or more of the powder has a particle size of 22 μm or less, the unevenness of the noodles and the color of the noodles in one noodle is less and uniform. It is more difficult to cut.

次に本発明によるかん水無添加中華麺及びかん水無添加中華麺の製造方法について、実施例、比較例を示して具体的に説明する。 Next, the method for producing the Chinese noodles without and with the addition of brine according to the present invention will be specifically described with reference to Examples and Comparative Examples.

〔実施例１〕
本実施例１によるかん水無添加中華麺及びかん水無添加中華麺の製造方法は、上述の好ましい実施形態に準じたものであり、素干しした真昆布を素干し昆布原材として調製された太さ５μｍ乃至２０μｍの糸状のとろろ昆布を用いた。このとろろ昆布は、水分含量が２２乃至２４重量％、塩分が２．５乃至３．５重量％であった。 [Example 1]
The production method of the Chinese noodles without addition of water and the Chinese noodles without addition of water according to the present Example 1 are in accordance with the preferred embodiment described above, and the thickness prepared by using the dried kelp as a raw material of the dried kelp is used. A 5 to 20 μm thread-like kelp kelp was used. The tororo kelp had a water content of 22 to 24% by weight and a salt content of 2.5 to 3.5% by weight.

とろろ昆布粉砕工程（Ｓ１０）では、７５℃±２℃の熱風を２ｍのトンネル内に送風しながら、上述のとろろ昆布についてトンネル内を５秒間で通過させることによって予備乾燥して水分含量を３重量％乃至５重量％とした後、粉砕して、ＪＩＳＺ８８０１−１９８２の３３０メッシュ標準ふるいを通過するものであり、粒子サイズが６７μｍ以下で、その５０％以上が４５μｍ以下のとろろ昆布粉末を得た。とろろ昆布粉末乾燥工程（Ｓ２０）では、とろろ昆布粉砕工程（Ｓ１０）で得られたとろろ昆布粉末を乾燥容器に投入し、水蒸気がとろろ昆布粉末に直接当たらない状態で乾燥容器に水蒸気を接触させることによって乾燥した。乾燥時間は２５秒乃至３５秒で水分含量を１．５重量％以下とした後、再度粉砕してＪＩＳＺ８８０１−１９８２の５８０メッシュ標準ふるいを通過するものであり、粒子サイズが３２μｍ以下で、その５０％以上が２２μｍ以下のとろろ昆布乾燥粉末を得た。得られたとろろ昆布乾燥粉末の塩分（ＮａＣｌ含量）は３乃至５重量％となっていた。 In the pulverizing step of the kelp (S10), the above-mentioned kelp is passed through the tunnel for 5 seconds while blowing hot air of 75 ° C. ± 2 ° C. into the tunnel of 2 m, and pre-dried to reduce the water content to 3% by weight. % To 5% by weight, and then pulverized to pass through a JIS Z8801-1982, 330 mesh standard sieve, to obtain a kelp powder having a particle size of 67 μm or less and 50% or more of which is 45 μm or less. . In the drying step (S20), the powder of the kelp powder obtained in the pulverizing step of the kelp (S10) is put into a drying vessel, and the steam is brought into contact with the drying vessel in a state where the steam does not directly hit the kelp powder. Dried. The drying time is from 25 seconds to 35 seconds, the water content is reduced to 1.5% by weight or less, then the material is pulverized again and passed through a 580 mesh standard sieve of JIS Z8801-1982, and the particle size is 32 μm or less. A dried kelp dried powder having 50% or more of 22 μm or less was obtained. The salt content (NaCl content) of the obtained dried kelp kelp powder was 3 to 5% by weight.

中華麺調製工程（Ｓ３０）では、中華麺原材料としては、塩（ＮａＣｌ）、かん水を添加することなく小麦粉のみとし、小麦粉は中力粉を用いた。とろろ昆布粉末乾燥工程（Ｓ２０）で得られたとろろ昆布乾燥粉末を中華麺原材料に対して０．９乃至１．１重量％添加し、水と共に中華麺原材料に１５分間練り込み、圧延した生地から製麺機を用いて製麺しかん水無添加中華麺を得た。得られたかん水無添加中華麺を（２．５分間）茹で上げた麺は、塩及び／又はかん水添加の中華麺に比して遜色のない麺のコシを有していた。また、昆布の風味（旨み）が僅かに感じられ、一般的なかん水添加の中華麺に近い「ツルッ」、「モチッ」とした食感、千切れにくさ、保存性を有していた。表面は均一な淡緑色となっていた。 In the Chinese noodle preparation step (S30), as a raw material for Chinese noodles, only flour was used without adding salt (NaCl) or brine, and flour was used as the flour. Tororo kelp dry powder obtained in the tororo kelp powder drying step (S20) is added in an amount of 0.9 to 1.1% by weight based on the Chinese noodle raw material, kneaded with water in the Chinese noodle raw material for 15 minutes, and rolled dough. Using a noodle-making machine, Chinese noodles without noodle-making water were obtained. The noodles obtained by boiling the obtained Chinese noodles without added brine (for 2.5 minutes) had noodle stiffness comparable to that of Chinese noodles added with salt and / or brine. In addition, the flavor (taste) of the kelp was slightly felt, and it had a texture of "tsuru" and "mochi" close to that of general Chinese noodles with added water, difficulty in cutting, and preservability. The surface was uniform pale green.

〔実施例２〕
とろろ昆布粉砕工程（Ｓ１０）における粉砕後、ＪＩＳＺ８８０１−１９８２の２００メッシュ標準ふるいを通過するものであり、粒子サイズが１０４μｍ以下で、その５０％以上が７５μｍ以下のとろろ昆布粉末を得た。また、とろろ昆布粉末乾燥工程（Ｓ２０）における再粉砕後、ＪＩＳＺ８８０１−１９８２の３３０メッシュ標準ふるいを通過するものであり、粒子サイズが６７μｍ以下で、その５０％以上が４５μｍ以下のとろろ昆布乾燥粉末を得た。また、得られたとろろ昆布乾燥粉末を中華麺調製工程（Ｓ３０）において、中華麺原材料に対して１．７乃至１．８重量％添加した以外は、実施例１と同様にしてかん水無添加中華麺を得た。得られたかん水無添加中華麺を茹で上げた麺は、実施例１の麺に比較してわずかに表面の色の均一性が劣るものの実施例１の麺と略同等の麺のコシ、食感、風味、千切れにくさ、保存性を有していた。 [Example 2]
After the pulverization in the pulverizing step (S10), the pulverized powder was passed through a 200-mesh standard sieve according to JIS Z8801-1982, and the particle size was 104 μm or less, and 50% or more of the powder was 75 μm or less. In addition, after the re-grinding in the drying process of toro kelp powder (S20), it passes through a 330 mesh standard sieve of JIS Z8801-1982, and has a particle size of 67 µm or less, and 50% or more of which is 45 µm or less. I got Also, in the same manner as in Example 1, except that the obtained tororo kelp dried powder was added in an amount of 1.7 to 1.8% by weight based on the Chinese noodle raw material in the Chinese noodle preparation step (S30), I got the noodles. The noodles obtained by boiling the obtained Chinese noodles without added brine are slightly inferior in the color uniformity of the surface as compared with the noodles of Example 1, but have the same firmness and texture as the noodles of Example 1. , Flavor, difficulty in cutting, and preservability.

〔実施例３〕
中華麺調製工程（Ｓ３０）において、とろろ昆布乾燥粉末を中華麺原材料に対して０．５乃至０．７重量％添加した以外は、実施例１と同様にしてかん水無添加中華麺を得た。得られたかん水無添加中華麺を茹で上げた麺は、実施例１の麺に比較して「ツルッ」、「モチッ」とした食感が極僅かに劣るものの実施例１の麺と略同等の麺のコシ、風味、千切れにくさ、保存性を有していた。 [Example 3]
A Chinese noodle-free Chinese noodle was obtained in the same manner as in Example 1, except that in the Chinese noodle preparation step (S30), 0.5% to 0.7% by weight of the tororo kelp dry powder was added to the Chinese noodle raw material. The noodles obtained by boiling the obtained Chinese noodles without the addition of brine are substantially equivalent to the noodles of Example 1 although the textures of “smooth” and “mochi” are slightly inferior to those of Example 1. The noodles had firmness, flavor, difficulty in cutting, and preservability.

〔比較例１〕
中華麺調製工程（Ｓ３０）において、とろろ昆布乾燥粉末を中華麺原材料に対して０．３乃至０．４重量％添加した以外は、実施例１と同様にしてかん水無添加中華麺を得た。得られたかん水無添加中華麺を茹で上げた麺は、麺のコシ、「ツルッ」、「モチッ」とした食感が殆どなく、実施例１の麺に比較して風味、千切れにくさについても劣るものとなっていた。 [Comparative Example 1]
A Chinese noodle-free Chinese noodle was obtained in the same manner as in Example 1 except that in the Chinese noodle preparation step (S30), 0.3% to 0.4% by weight of the tororo kelp dry powder was added to the Chinese noodle raw material. The noodles obtained by boiling the obtained Chinese noodles without added water have almost no noodle texture, “smoothness”, and “mochi” texture. Was also inferior.

〔比較例２〕
特許文献２の海藻入り麺の製造方法に準じ、海藻として日干しの真昆布を用いて添加中華麺を調製した。すなわち、日干し真昆布を食塩水にて充分に洗浄し、不純物を取り除き、これを水切りした後、噴霧器にて少量の食塩水を加え、昆布中の成分が流出しないように長時間かけて生の状態に戻したのち、味が落ちないように晴天時５時間かけて日光乾燥させた。これを１０ｃｍ程度に切断し、粗粉砕した後、更に高速回転にて再粉砕し、１６０メッシュの篩にかけて微粉末とした。得られた昆布微粉末を小麦粉（中力粉）に対し２重量％加えて均一に混合し、この混合物に食塩水を徐々に添加混ねつし、その後麺帯に成形し麺延機にてシート状の生地とし切出し機にかけて製麺し、乾燥させて中華麺を得た。得られた中華麺を茹で上げた麺は、麺のコシは多少あるものの実施例１の麺と比較するとコシが弱く、また、「ツルッ」、「モチッ」とした食感が殆どなく、実施例１の麺に比較して千切れにくさについても劣るものであった。 [Comparative Example 2]
According to the method of producing seaweed-containing noodles of Patent Document 2, added Chinese noodles were prepared using sun-dried true kelp as seaweed. In other words, the sun-dried Shin Kombu is thoroughly washed with saline to remove impurities, drained, and then a small amount of saline is added with a sprayer. After being returned to the state, it was sun-dried for 5 hours in fine weather so as not to lose the taste. This was cut into about 10 cm, coarsely pulverized, then re-pulverized by high-speed rotation, and passed through a 160-mesh sieve to obtain a fine powder. The obtained kelp fine powder is added to wheat flour (medium flour) in an amount of 2% by weight, uniformly mixed, and the mixture is gradually mixed with saline, and then mixed into a noodle belt. The dough was made into a sheet-like dough, cut into a cutting machine, and dried to obtain Chinese noodles. The noodles obtained by boiling the obtained Chinese noodles have a little noodles, but have a lower koshi than that of the noodles of Example 1, and have almost no "slippery" or "mochi" texture. It was also inferior in the difficulty of cutting as compared with the noodle No. 1.

〔比較例３〕
比較例２の昆布微粉末の調製における粉砕、再粉砕の時間を長くし、１６０メッシュの篩の代わりに、実施例１における再粉砕の場合に用いた５８０メッシュの篩にかけたことを除いて比較例２と同様にして中華麺を得た。得られた中華麺を茹で上げた麺は、麺のコシは比較例２の麺より多少強いものの実施例１の麺と比較するとコシが弱く、また、「ツルッ」、「モチッ」とした食感は殆どなく、実施例１の麺に比較して千切れにくさについても劣るものであった。
[Comparative Example 3]
Comparative Example 2 was repeated except that the time for pulverization and re-pulverization in preparation of the fine kelp powder of Comparative Example 2 was extended, and instead of the 160-mesh sieve, the pulverized powder was passed through the 580-mesh sieve used in Example 1 for re-pulverization. Chinese noodles were obtained in the same manner as in Example 2. The noodles obtained by boiling the obtained Chinese noodles are slightly stronger than the noodles of Comparative Example 2 but slightly weaker than the noodles of Example 1, and have a texture of “smooth” and “mochi”. The noodles were almost non-existent, and the noodles of Example 1 were inferior in difficulty in cutting.

Claims

A method for producing Chinese noodles without brackish water,
After pre-drying and pulverizing the kelp, the kelp crushing process,
After drying the roasted kelp powder obtained in the roasted kelp crushing step, and then pulverized again,
A step of preparing a Chinese noodle in which 0.5% by weight or more and 1.8% by weight or less of the dried kelp kelp powder obtained in the above-mentioned kelp kelp powder drying step is kneaded together with water into a Chinese noodle raw material. Production method of additive-free Chinese noodles.

The method for producing Chinese noodles with no added water according to claim 1, wherein the tororo kelp is in a thread form.

The method for producing Chinese noodles without added water according to claim 1 or 2, wherein the dry powder of the tororo kelp has a particle size of 32 µm or less.

The method for producing Chinese noodles without watering according to any one of claims 1 to 3, wherein the dried powder of the roasted kelp kelp is dried at a temperature of 50 ° C or more and 100 ° C or less.

The method for producing Chinese noodles without watering according to any one of claims 1 to 4, wherein the water content of the dry powder of the roasted kelp kelp is 1.5% by weight or less.

Brine-free Chinese noodles containing no brine,
A Chinese noodle without added water, characterized by containing a dry powder of kelp kelp having a particle size of 32 μm or less in an amount of 0.5% by weight or more and 1.8% by weight or less based on the raw material of Chinese noodles.

The water-free Chinese noodles according to claim 6, wherein the surface of the water-free Chinese noodles is uniform pale green when boiled.