Raw Chinese noodles and their manufacturing methods, methods for suppressing the preserved odor of raw Chinese noodles, and agents for suppressing the preserved odor of raw Chinese noodles.

摘要

PROBLEM TO BE SOLVED: To provide raw Chinese noodles in which a storage odor generated when stored at room temperature or refrigerated for a long period of time is suppressed. SOLUTION: The solution is to use raw Chinese noodles containing sodium tartrate and sodium citrate. The raw Chinese noodles can be produced by adding sodium tartrate, sodium citrate and brine in which kneading water is dissolved to the main raw material powder and kneading them with a mixer to prepare noodle dough, and then making noodles. The weight ratio of sodium tartrate to sodium citrate contained in the raw Chinese noodles is preferably 1: 3 to 3: 1, or the content is preferably 2 to 30 g with respect to 1 kg of the main raw material powder. [Selection diagram] None