JP7164312B2 - Powder composition for noodle making - Google Patents

Description

TECHNICAL FIELD The present invention relates to a powder composition for noodle making and a method for producing noodles using the powder composition for noodle making. Specifically, a powder composition for noodle production containing a mixture (A) consisting of resistant starch, vital gluten, and wheat flour as an optional component, and a component (B) that is a sulfur-containing reducing agent, this noodle powder The present invention relates to a method for producing noodles using the body composition.

In recent years, an increase in lifestyle-related diseases such as obesity and diabetes has become a major social problem, and one of the major causes is excessive intake of lipids and carbohydrates accompanying changes in eating habits. As one of the countermeasures, it is considered to reduce the sugar content of food, and many low-sugar food products have come to be distributed on the market.
Noodles such as Chinese noodles, udon noodles, and spaghetti are produced by adding water to wheat flour and optional auxiliary ingredients, kneading them, and subjecting them to a standard noodle-making process. Most of noodles are made from wheat flour, and wheat flour contains starch as a major component, which causes an increase in sugar content. Substituting wheat flour (that is, starch) with dietary fiber or the like is known as an effective means of reducing sugar content in noodles. Since dietary fiber has various health functions, it has been attracting attention as a starch alternative raw material for low-saccharification. As used herein, the term "low-sugar noodles" refers to noodles in which the amount of starch material such as wheat flour used in the noodles is less than usual, and the sugar content is reduced as a whole by using starch alternative materials. To tell. Patent Document 1 discloses a powder composition for noodle production containing 30 to 50% by mass of resistant wheat starch, 2 to 15% by mass of resistant dextrin, and 5 to 23% by mass of vital gluten. It is described that, as a result, noodles having good workability can be produced while maintaining the appearance and texture expected of ordinary noodles while reducing sugars by 50% by mass or more.
However, the low-sugar noodle dough mainly composed of dietary fiber materials such as resistant starch is different from the dough mainly composed of wheat flour, and the poor extensibility of the dough and the roughness of the surface of the noodle band are sufficiently improved. The current situation is that it is not possible to do so. Since such problems also adversely affect the quality of noodles, there is a demand for further improvement in texture properties of low-sugar noodles.
On the other hand, it is known to use a reducing agent such as cysteine as a noodle raw material in order to improve the quality of ordinary noodles using a noodle raw material mainly composed of wheat flour. Patent Document 2 is characterized by containing ascorbic acids and a sulfur-containing compound (one or more selected from the group consisting of cystine, glutathione, reduced glutathione, and cysteine) for improving the boiled spreadability and aging of noodles. A boiled spreadability and aging improver for noodles is disclosed. In Patent Document 3, an enzyme characterized by containing transglutaminase and a chelating agent and a reducing agent (glutathione and/or cysteine) for suppressing starch aging and changes in texture over time in noodles such as chilled noodles. Formulations are disclosed. In Patent Document 4, 0.02 glutathione is added to 100 parts by mass of the grain flour in the noodles containing grain flour mainly composed of wheat flour in order to obtain noodles with good quality without adding salt. Noodles characterized by containing up to 1.0 parts by mass are disclosed. Patent Document 5 discloses an instant noodle restoration improving agent characterized by containing oil-pregelatinized starch and glutathione for restoring instant noodles in a short time regardless of the width and thickness of noodle strings. . In Patent Document 6, salt, brine, edible oil, alcohol, sodium lactate, glutathione, and water are included as auxiliary raw materials for raw Chinese noodles that suppress binding between noodle strings and do not require boiling spillage. A raw Chinese noodle is disclosed, which is characterized in that the water activity of the raw Chinese noodle is 0.85 or more and less than 0.90.
However, these inventions relate to the improvement of noodles using noodle-making raw materials mainly composed of wheat flour, and cannot solve the problems of low-sugar noodles.

JP 2017-23050 JP 2003-210126 JP 2006-288218 Japanese Patent Laid-Open No. 10-262588 JP 2005-65505 JP 2017-29079

To provide low-sugar noodles excellent in workability (extensibility) of dough, smooth on the surface of noodle strips and noodle strips and smooth in palate feeling.

The inventors of the present invention have conducted intensive studies to solve the above problems, and found that when a high content of resistant starch is used in noodles, the workability of the dough is reduced (low extensibility of the dough, It was found that the addition of a sulfur-containing reducing agent can compensate for the roughness of the surface that occurs when the noodles are made into a band or noodle string) and the effect on the original texture of the noodles (mainly the dry texture). Specifically, a powder composition for noodle making containing predetermined amounts of a mixture (A) consisting of resistant starch, vital gluten, wheat flour as an optional component, and component (B), which is a sulfur-containing reducing agent, is used. It was found that it is possible to provide low-sugar noodles having excellent dough workability (extensibility) and a smooth texture without roughening on the surfaces of the noodle strips and noodle strings, and completed the present invention. rice field.
That is, the present invention is as follows.
[1] A powdery composition for noodle production containing a mixture (A) comprising a resistant starch, vital gluten and wheat flour as an optional ingredient, and a sulfur-containing reducing agent (B).
[2] The powder composition for noodle production according to [1] above, containing 0.00005 to 0.6 parts by mass of component (B) per 100 parts by mass of mixture (A).
[3] The powder composition for making noodles according to [1] or [2], wherein the sulfur-containing reducing agent is one or more selected from the group consisting of cystine, glutathione, reduced glutathione, and cysteine.
[4] The noodle-making flour according to any one of [1] to [3], wherein the content of the resistant wheat starch is 30 to 85% by mass with respect to the total amount of the mixture (A). body composition.
[5] The powder composition for noodle production according to any one of [1] to [4], wherein the content of wheat flour is 0 to 50% by mass with respect to the total amount of the mixture (A).
[6] The powder composition for noodle production according to any one of [1] to [5], wherein the resistant starch is resistant wheat starch.
[7] A noodle-making method, comprising making noodles using the powder composition for noodle-making according to any one of [1] to [6] as a powder material for noodle-making.

According to the present invention, it is possible to provide low-sugar noodles that have excellent dough workability (extensibility), have smooth texture without roughening on the surface of the noodle strips and noodle strings, and are of higher quality. can be produced stably.

The powder composition for noodle production of the present invention comprises a mixture (A) comprising a resistant starch, vital gluten, and wheat flour as an optional component, and a component (B) which is a sulfur-containing reducing agent. A composition containing 0.00005 to 0.6 parts by mass of component (B) per 100 parts by mass of mixture (A).

Resistant starch is a general term for starches and starch hydrolysates that are difficult to digest in the human stomach and small intestine and reach the large intestine. Resistant starch is classified into RS1 to RS4 as shown below.
RS1: Like grains, the starch is physically surrounded by hard tissue, so that digestive enzymes cannot reach the starch (physically confined starch).
RS2: A type in which the starch particles themselves are difficult to digest (resistant starch granules), such as ungelatinized starch that has not been heated sufficiently or starch with an extremely large amount of amylose.
RS3: A type in which starch is once gelatinized (alpha) and then recrystallized to take a stable structure (beta) (aged starch)
RS4: A type in which digestive enzymes are less likely to act by chemically modifying starch to a high degree (processed starch)

The "resistant starch" used in the present invention is a resistant starch classified as RS3 and/or RS4 obtained by physically and/or chemically processing starch, and is not digested by digestive enzymes. It means that the content of indigestible ingredients (dietary fiber) is at least 70% by mass or more.
Resistant starch classified as RS3 includes, for example, those obtained by wet heat treatment, parboiling, and pullulanase treatment. Indigestible wheat starch classified as RS4 includes those subjected to cross-linking by chemical modification such as esterification or etherification.
Preferred is a resistant wheat starch obtained by phosphoric acid cross-linking of starch. It means something that has become difficult to work.
Phosphate-crosslinked starches are roughly classified into indigestible wheat starches and easily digestible modified starches for quality improvement. Swelling degree, cross-linking degree and dietary fiber content (by Prosky method) are used as parameters for evaluating resistant starch. Since there are phosphate-crosslinked starches with a high degree of cross-linking but an extremely low dietary fiber content, in the present invention, whether or not the starch is resistant to digestion is evaluated substantially by the dietary fiber content, and the dietary fiber content is 70 mass. % or more is classified as resistant starch. The dietary fiber content of the resistant starches of RS3 and RS4 can be measured by any of the Prosky method, modified Prosky method, and Eishin No. 13 enzyme-HPLC method.
"Resistant starch" can be produced by a known method, but commercially available products can also be used. The starch used as the raw material is not particularly limited, and root vegetable starch such as potato and tapioca, grain starch such as wheat, rice and corn, and tree trunk starch such as sago can be used. Preferred is a resistant wheat starch made from wheat starch. Preferable examples of commercially available products include Fibergym RW (made by Matsutani Chemical Co., Ltd.) made from wheat starch, Pine Starch RT (made by Matsutani Chemical Co., Ltd.) made from tapioca starch, and Matsutani Satsuma (made from sweet potato starch). Matsutani Chemical Co., Ltd.) and the like, and the dietary fiber content of these is 70% by mass or more.
In the present invention, the content of the resistant starch is preferably 30-85% by mass relative to the total amount of the mixture (A). More preferably, it is 30 to 50% by mass. If the content of resistant starch exceeds 85% by mass, the cohesion will be poor and it will be difficult to produce the dough. Even if the content of resistant starch is less than 30% by mass, the effect can be obtained, but it is insufficient for low-sugar noodles.
In addition, "indigestible dextrin" is a dextrin obtained by roasting starch such as cornstarch in the presence of acid. Although it is not classified as a resistant starch, it can be used as an arbitrary component other than the resistant starch within a range that does not impair the effects of the present invention.

In the present invention, "vital gluten" is gluten that has been dried and powdered so as not to impair the activity of raw gluten, and is also called active gluten.
In the present invention, vital gluten is added so that the total protein content of the mixture (A) (including the amount of protein contained in the flour contained in the mixture (A)) is preferably 10 to 30% by mass. If the total protein content in the mixture (A) exceeds 30% by mass, the dough tends to have a strong rubber feel, and if it is less than 10% by mass, the dough tends to be poorly connected.

The raw material wheat for the wheat flour used in the present invention is not particularly limited as long as it is used as the raw material wheat for the wheat flour normally used for making noodles, and for example, 1CW, DNS, SH, ASW, etc. can be used. , a single cultivar or a mixture of two or more different cultivars may be used as a raw material wheat. From the viewpoint of reducing carbohydrates, it is preferable to add wheat flour in the range of 0 to 50% by mass relative to the total amount of the mixture (A). More preferably, it is added in an amount of 30 to 50% by mass.

The sulfur-containing reducing agent used in the present invention may be any sulfur-containing compound having reducing properties. In the present invention, the sulfur-containing reducing agent is considered to have an astringent effect on vital gluten contained in the powder composition for making noodles and gluten of wheat flour, which is an optional component. Examples of such sulfur-containing reducing agents include cystine, glutathione, reduced glutathione, cysteine, and salts thereof acceptable for foods, and preferably cystine, glutathione, reduced glutathione, and cysteine. It is one or more selected from the group, more preferably cystine and cysteine, most preferably cysteine. When using natural raw materials containing a sulfur-containing reducing agent, such as yeast and cereal germ such as wheat, the amount of the sulfur-containing reducing agent to be added may be adjusted in consideration of the content of the sulfur-containing reducing agent in the natural raw material. can.
In the powder composition for noodle making of the present invention, the content of component (B), which is a sulfur-containing reducing agent, is added to 100 parts by mass of the mixture (A) consisting of resistant starch, vital gluten and wheat flour as an optional component. It is preferably 0.00005 to 0.6 parts by mass. The lower limit of the content of component (B) with respect to 100 parts by mass of mixture (A) is more preferably 0.0001 parts by mass, still more preferably 0.0005 parts by mass, still more preferably 0.001 parts by mass. The upper limit of the content of component (B) with respect to 100 parts by mass of (A) is more preferably 0.5 parts by mass, still more preferably 0.4 parts by mass, and still more preferably 0.15 parts by mass.

The powder composition for making noodles of the present invention can optionally contain a thickening agent in order to improve the quality of the noodles and improve the texture. Such thickeners include gums (xanthan gum, guar gum, alginates, etc.), agar, chemically modified starch, chemically modified cellulose, etc., preferably sodium alginate. In the powder composition for noodle production of the present invention, the thickener is added in the range of less than 3% by mass, preferably in the range of 0.1 to 1.5% by mass, based on the total amount of the powder composition for noodle production. be able to.

In addition, according to the type of noodles to be produced, commonly used auxiliary raw materials and additives may be added to the noodle-making powder composition within limits that do not impair the effects of the present invention. For example, grain flour other than wheat flour such as rice flour, barley flour, rye flour, buckwheat flour, and corn flour; protein materials other than wheat protein such as soybean protein, egg yolk powder, egg white powder, whole egg powder, skim milk powder; animal oils and fats, plants Oils and fats such as oils and fats, hardened oils and powdered oils; inorganic salts such as brine and minerals, dietary fibers other than those specified above; swelling agents; emulsifiers; sugars; sweeteners; spices; seasonings; vitamins; ; Starch decomposition products such as dextrin and the like can be mentioned.

As the method for producing the noodles of the present invention, a conventional noodle-making method can be used, except that the powder composition for noodle-making of the present invention is used as a flour raw material for noodle-making.
For example, the raw material for making noodles is sufficiently mixed, and 44 parts by mass of kneading water in which salts and the like are dissolved is added to 100 parts by mass of the raw material for making noodles, and the mixture is kneaded to obtain a dough. The dough thus obtained is formed, combined and rolled into a noodle strip using a roll machine, wrapped in a plastic bag, and aged at room temperature for 30 minutes. After aging, the noodles are further rolled with a roll machine to a thickness of 2.5 mm and cut with a No. 10 thin cutting blade to obtain raw noodles.
Alternatively, for example, after sufficiently mixing the raw materials for noodle making, kneading water prepared by dissolving 5 parts by mass of salt in 55 parts by mass of water is added and the mixture is kneaded for 20 minutes to obtain a dough. The kneaded dough is shaped into a plate while stepping on it, and after it is aged for 30 minutes, it is cut into plates → oil return → Koyori → Komaki → Kakebake → Kobiki → Hand-stretched dried noodles (somen) can be obtained through each process of “drying” → “cutting” → “nekashi”.

Examples of noodles obtained from the powder composition for noodle production of the present invention include noodle strings such as udon, cold barley, somen, ramen, Japanese soba, pasta, and rice vermicelli, and noodle skins such as gyoza and spring roll skins. .

EXAMPLES Hereinafter, examples will be given in order to specifically describe the present invention, but the present invention is not limited only to the following examples.
[Production Example 1 Production of low-sugar raw noodles containing cysteine]
After the raw materials were put into a mixer (pin mixer manufactured by Suzuki Menko Co., Ltd.) according to the formulation shown in Table 1 and powder-mixed to obtain a powder composition for making noodles, 4 parts by weight of salt was added to 40 parts by weight of water. The dissolved kneading water was added and kneaded for 13 minutes to obtain a dough. The obtained dough was formed, combined and rolled with a roll machine (Suzuki Menko noodle making roll machine) to form a noodle band, wrapped in a plastic bag, and aged at room temperature for 30 minutes. After aging, the dough was further rolled with a rolling machine to a thickness of 2.5 mm, and cut with a No. 10 thin cutting blade to obtain raw noodles.
Wheat flour is Nippon Hokkaido (manufactured by Nippon Flour Mills), resistant starch is Fibergym RW (resistant wheat starch, manufactured by Matsutani Chemical Co., Ltd.), vital gluten is Bigle (manildra), and cysteine is L-cysteine hydrochloride. A hydrate (manufactured by Nippon Rika Chemical Co., Ltd.) was used.

[Production Example 2 Production of low-sugar hand-rolled dried noodles containing cysteine]
In the powder composition for noodle making, the raw materials were put into a mixer (kneader mixer manufactured by Suzuki Menko Co., Ltd.) with the formulation as shown in Table 1 except that cysteine was changed to 0.02 parts by mass. Kneading water prepared by dissolving 5 parts by mass of salt in 55 parts by mass was added and kneaded for 20 minutes to obtain a dough. The kneaded dough is shaped into a plate while stepping on it, and after it is aged for 30 minutes, it is cut into plates → oil return → Koyori → Komaki → Kakebake → Kobiki → Hand-stretched dried noodles (somen) were obtained through each process of “drying” → “cutting” → “nekashi”.

[Evaluation Example 1 Workability Evaluation]
Workability was evaluated according to the evaluation criteria shown in Table 2 below for the extensibility of the dough during rolling in Production Example 1, and in each step of "rolling", "small rolling", and "small pulling" in Production Example 2. Standard raw noodles and hand-stretched dried noodles using wheat flour in place of the powder composition for noodle making were each rated at 5 points.

[Evaluation Example 2 Texture Evaluation]
The cysteine-containing low-sugar raw noodles obtained in Production Example 1 were placed in a boiling water bath, boiled for 20 minutes, washed and cooled for 30 seconds. Ten experienced panelists evaluated the texture according to the evaluation criteria shown in Table 3, and the average value was obtained. Standard raw noodles using wheat flour in place of the powder composition for noodle making were evaluated as 5 points.
The cysteine-containing low-sugar hand-rolled dried noodles obtained in Production Example 2 were placed in a boiling water bath, boiled for 3 minutes, washed and cooled for 30 seconds. Ten experienced panelists evaluated the texture according to the evaluation criteria shown in Table 3, and the average value was obtained. Standard hand-rolled dried noodles using wheat flour in place of the powder composition for noodle making were evaluated as 5 points. Standard raw noodle strands or hand-stretched dried noodles using wheat flour instead of the powder composition for noodle production have no roughness on the surface of the noodles and are boiled noodles with smoothness (smooth mouthfeel, slippery texture). is obtained.

システインの添加がない場合（対照例１）では、生地を抵抗感なく伸ばすことができ、許容範囲であり、作業性の評点は３.０となった。また食感はわずかにザラつきがあるが、ボソつきはなく、許容範囲であり、食感の評点は３.０となった。実施例１～６のいずれにおいても対照例１と比較して作業性と食感が改善された。特に混合物（Ａ）１００質量部に対しシステインを０．００１～０．１質量部添加した実施例２～４では、製麺用粉体組成物に代えて小麦粉を使用した標準的な生麺に近い作業性、食感を得ることができた。 [Test Example 1 Examination of the amount of cysteine added in low-sugar raw noodles]
Low-sugar raw noodles were produced according to Production Example 1 except that the amount of cysteine added shown in Table 4 (parts by mass relative to 100 parts by mass of mixture (A)) was used, and evaluated according to Evaluation Examples 1 and 2. The results are shown in Table 4. did.

In the case where no cysteine was added (Control Example 1), the dough could be stretched without resistance, which was acceptable and the workability score was 3.0. In addition, the texture was slightly rough, but not rough, and was within an acceptable range, and the texture score was 3.0. In all of Examples 1 to 6, workability and texture were improved as compared with Control 1. In particular, in Examples 2 to 4 in which 0.001 to 0.1 parts by mass of cysteine was added to 100 parts by mass of the mixture (A), standard raw noodles using wheat flour instead of the powder composition for noodle making Similar workability and texture could be obtained.

対照例１～６の結果にも示されているように通常であれば難消化性でん粉の配合量が増えるに従い作業性及び食感が悪化するところ、システインを添加することによって難消化性でん粉の量にかかわらず、生地性及び食感を改善することが出来ることが確認された。 [Test Example 2 Investigation of resistant starch content in low-sugar raw noodles]
Low-carbohydrate raw noodles were produced according to Production Example 1 except that each component of the powder composition for noodle making was blended (parts by mass) shown in Table 5, and evaluated according to Evaluation Examples 1 and 2. The results are shown in Table 5. Described. The amount of vital gluten added was adjusted so that the protein content in the flour composition was 13% by mass, the protein content in the vital gluten was 70% by mass, and the protein content in the powder composition for noodle making was almost constant. .

As shown in the results of Control Examples 1 to 6, normally, as the amount of resistant starch added increases, the workability and texture deteriorate. It was confirmed that the texture and texture could be improved regardless of the amount.

システインの添加がない場合（対照例７）では手延べ製法での製麺自体が困難であり作業性の評点は１.０となった。また食感は評価できなかった。これに対し、システインを添加した実施例１２～１７ではいずれも手延製法での製麺が可能であった。特に混合物（Ａ）１００質量部に対しシステインを０．００２～０．０２質量部添加した実施例１３～１４では製麺用粉体組成物に代えて小麦粉を使用した標準的な手延べ干しめんに近い作業性、食感を得ることができた。 [Test Example 3 Examination of the amount of cysteine added in low-sugar hand-rolled dried noodles]
Low-sugar hand-rolled dried noodles were produced according to Production Example 2 except that the amount of cysteine added in Table 6 (parts by mass relative to 100 parts by mass of mixture (A)) was used, and evaluated according to Evaluation Examples 1 and 2. The results are shown in Table 6. described in

In the case where cysteine was not added (Control Example 7), it was difficult to make noodles by the hand-rolling method, and the workability score was 1.0. Moreover, texture could not be evaluated. On the other hand, in Examples 12 to 17 in which cysteine was added, it was possible to make noodles by the hand-rolling method. In particular, in Examples 13 and 14 in which 0.002 to 0.02 parts by mass of cysteine was added to 100 parts by mass of the mixture (A), standard hand-rolled dried noodles using wheat flour instead of the powder composition for noodle making It was possible to obtain workability and texture similar to

その結果、システインを添加しない対照例８～１１では手延べ製法での製麺自体が困難であり作業性の評点は１.０となった。また食感は評価できなかった。なお小麦粉を６０質量部使用した対照例１２では、作業性は極めて悪いものの辛うじて製麺することが出来た。これに対し、システインを添加した実施例１８～２３ではいずれも手延べ製法での製麺が可能であった。また特に混合物（Ａ）１００質量部に対し小麦粉を３０質量部以上添加した実施例２０～２３では製麺用粉体組成物に代えて小麦粉を使用した標準的な手延べ干しめんに近い作業性、食感を得ることができた。 [Test Example 4 Examination of the content of resistant starch in low-sugar hand-rolled dried noodles]
Low-sugar hand-rolled dried noodles were produced according to Production Example 2, except that each component of the powder composition for noodle making was mixed (parts by mass) shown in Table 7, evaluated according to Evaluation Examples 1 and 2, and the results are shown. 7. The amount of vital gluten added was adjusted so that the gluten content in the wheat flour was 13% by mass and the gluten content in the vital gluten was 70% by mass, so that the gluten content in the powdery raw material for low-sugar noodles was almost constant.

As a result, in Control Examples 8 to 11, in which cysteine was not added, it was difficult to make the noodles by the hand-rolling method, and the workability score was 1.0. Moreover, texture could not be evaluated. In Control Example 12, in which 60 parts by mass of wheat flour was used, although the workability was extremely poor, noodles could be produced with difficulty. On the other hand, in Examples 18 to 23 in which cysteine was added, it was possible to make noodles by the hand-rolling method. In particular, in Examples 20 to 23 in which 30 parts by mass or more of wheat flour was added to 100 parts by mass of the mixture (A), the workability was similar to that of standard hand-rolled dried noodles using wheat flour instead of the powder composition for noodle making. , I was able to get the texture.

Claims (8)

A powder composition for noodle making containing a mixture (A) comprising a resistant starch, vital gluten and wheat flour and a component (B) which is a sulfur-containing reducing agent,
The content of wheat flour is 20 to 60% by mass with respect to the total amount of the mixture (A) ,
The content of the resistant starch is 26.7 to 59.4% by mass with respect to the total amount of the mixture (A),
The content of vital gluten is 13.3 to 20.6% by mass with respect to the total amount of the mixture (A),
The content of component (B) is 0.00005 to 0.6 parts by mass with respect to 100 parts by mass of mixture (A),
the sulfur-containing reducing agent is cysteine,
The amount of vital gluten added is adjusted so that the total protein content of the mixture (A) is 10 to 30% by mass ,
Said composition, except when said composition comprises an indigestible dextrin. 2. The powder composition for noodle production according to claim 1, containing 0.0001 to 0.4 parts by mass of component (B) per 100 parts by mass of mixture (A). 3. The powder composition for noodle production according to claim 1, wherein the content of the resistant starch is 30 to 59.4% by mass relative to the total amount of the mixture (A). The powder composition for noodle making according to any one of claims 1 to 3, wherein the content of wheat flour is 20 to 50% by mass with respect to the total amount of the mixture (A). The content of wheat flour is 20-30% by mass relative to the total amount of the mixture (A), and the content of the resistant starch is 51.3-59.4% by mass relative to the total amount of the mixture (A). The powder composition for noodle production according to any one of claims 1 to 4, wherein the content of vital gluten is 18.7 to 20.6% by mass with respect to the total amount of the mixture (A). thing. The powder composition for making noodles according to any one of claims 1 to 5, wherein the resistant starch is resistant wheat starch. A noodle-making method, comprising making noodles using the powder composition for noodle-making according to any one of claims 1 to 6 as a powder material for noodle-making. The powder composition for making noodles according to any one of claims 1 to 7, wherein the noodles are hand-stretched dried noodles.