RAW CHINESE NOODLES, METHOD FOR PRODUCING SAME, AND METHOD FOR PREVENTING DISCOLORATION OF RAW CHINESE NOODLES

摘要

[Problem] The present invention addresses the problem of providing raw Chinese noodles for which discoloration and texture deterioration during long-term storage are suppressed. [Solution] The problem is solved by raw Chinese noodles that contain hydrated calcium monohydrogen phosphate in the main raw material powder. The raw Chinese noodles can be produced by adding kneading water in which kansui is dissolved, to a powder prepared by adding hydrated calcium monohydrogen phosphate to the main raw material powder and powder mixing; blending with a mixer to prepare a noodle dough; and carrying out noodle formation. The content or amount of addition of the hydrated calcium monohydrogen phosphate is preferably 0.15-2.5 weight% with reference to the main raw material powder.