NON-FRIED CHINESE NOODLES AND PRODUCTION METHOD THEREFOR

摘要

[Problem] The present invention addresses the problem of providing non-fried Chinese noodles for which deterioration over time is inhibited. [Solution] The problem is solved by adding hydrated calcium monohydrogen phosphate to non-fried Chinese noodles to which sodium carbonate and/or potassium carbonate (lye water) has been added. It is preferred that the amount of hydrated calcium monohydrogen phosphate added with respect to the amount of sodium carbonate and/or potassium carbonate added is in the range of the numerical expression 1. (Numerical expression 1) 0.8X-2≤Y≤2X (where X is the amount (g) of sodium carbonate and/or potassium carbonate added with respect to 1 kg of the main raw material powder and Y is the amount (g) of hydrated calcium monohydrogen phosphate added with respect to 1 kg of the main raw material powder).