GROOVED NOODLE, GROOVED NOODLE PRODUCTION METHOD, AND GROOVED NOODLE COOKING METHOD
It is an object of the present invention to provide a grooved noodle which hardly sticks to another noodle after boiling and from which a boiled noodle having excellent texture is obtained. It is also an object of the present invention to provide a method for producing a grooved noodle and a method for cooking a grooved noodle. The grooved noodle of the present invention is a grooved noodle having a groove or a plurality of grooves formed along a longitudinal direction of a noodle string and having a substantially circular configuration in cross section of the noodle string, wherein only grain flour including wheat flour is used as raw material flour, and a gluten vitality of the grooved noodle is 18% to 35%.
1 . A grooved noodle having a groove or a plurality of grooves formed along a longitudinal direction of a noodle string and having a substantially circular configuration in cross section of the noodle string, wherein only grain flour including wheat flour is used as raw material flour, and a gluten vitality of the grooved noodle is 18% to 35%.
2 . The grooved noodle according to claim 1 , wherein the number of the grooves is 2 to 8.
3 . The grooved noodle according to claim 1 , wherein an area ratio of a cross-sectional area of the groove or the plurality of grooves to a cross-sectional area of the configuration in cross section in a direction orthogonal to the longitudinal direction of the noodle string is 0.25 to 0.50.
4 . A method for producing the grooved noodle according to claim 1 , comprising:
a forming step of obtaining, from dough made from only grain flour including wheat flour as a raw material, a grooved raw noodle having a groove or a plurality of grooves formed along a longitudinal direction of a noodle string and having a substantially circular configuration in cross section of the noodle string; and
a heating step of heating the grooved raw noodle to obtain a grooved noodle whose gluten vitality is 18% to 35%.
5 . The method for producing the grooved noodle according to claim 4 , further comprising a step of adjusting a water content of the grooved raw noodle before the heating step.
6 . The method for producing the grooved noodle according to claim 5 , wherein the step of adjusting the water content includes a drying step.
7 . A method for cooking a grooved noodle, comprising: putting the grooved noodle according to claim 1 and water in a container; and heating the grooved noodle and the water with microwaves to obtain a boiled noodle.
8 . The method for cooking a grooved noodle according to claim 7 , wherein a temperature of the water is 0° C. to 40° C.
9 . The grooved noodle according to claim 2 , wherein an area ratio of a cross-sectional area of the groove or the plurality of grooves to a cross-sectional area of the configuration in cross section in a direction orthogonal to the longitudinal direction of the noodle string is 0.25 to 0.50.
10 . A method for producing the grooved noodle according to claim 2 , comprising:
a forming step of obtaining, from dough made from only grain flour including wheat flour as a raw material, a grooved raw noodle having a groove or a plurality of grooves formed along a longitudinal direction of a noodle string and having a substantially circular configuration in cross section of the noodle string; and
a heating step of heating the grooved raw noodle to obtain a grooved noodle whose gluten vitality is 18% to 35%.
11 . A method for producing the grooved noodle according to claim 3 , comprising:
a forming step of obtaining, from dough made from only grain flour including wheat flour as a raw material, a grooved raw noodle having a groove or a plurality of grooves formed along a longitudinal direction of a noodle string and having a substantially circular configuration in cross section of the noodle string; and
a heating step of heating the grooved raw noodle to obtain a grooved noodle whose gluten vitality is 18% to 35%.
12 . A method for cooking a grooved noodle, comprising: putting the grooved noodle according to claim 2 and water in a container; and heating the grooved noodle and the water with microwaves to obtain a boiled noodle.
13 . A method for cooking a grooved noodle, comprising: putting the grooved noodle according to claim 3 and water in a container; and heating the grooved noodle and the water with microwaves to obtain a boiled noodle.