pH ADJUSTING AGENT COMPOSITION FOR NOODLES BOILING WATER, AND PRODUCTION METHOD FOR BOILED NOODLES

PROBLEM TO BE SOLVED: To provide: a pH adjusting agent composition for noodles boiling water that can improve the noodles quality and eat-texture of boiled noodles only by adding to the noodles boiling water; and a production method for boiled noodles.SOLUTION: Provided are: a pH adjusting agent composition for noodles boiling water containing a pH adjusting agent selected from an organic acid or a salt thereof, a seaweed extract or a powder thereof, and at least one of alginate or a salt thereof; and a production method for boiled noodles comprising a pH adjusting step for adding the pH adjusting agent composition for noodles boiling water to a noodles boiling water and adjusting the pH of the noodles boiling water to 3.5 to 6.5, and a steam-boiling step for steam-boiling noodles with the pH adjusted noodles boiling water.SELECTED DRAWING: None 【課題】麺類茹で水に添加するだけで、茹で麺類の麺質や食感を改善できる麺類茹で水用ｐＨ調整剤組成物、及び茹で麺類の製造方法を提供すること。【解決手段】有機酸又はその塩から選択されるｐＨ調整剤と、海藻エキス又はその粉末、及びアルギン酸又はその塩の少なくとも１つと、を含有する麺類茹で水用ｐＨ調整剤組成物、前記麺類茹で水用ｐＨ調整剤組成物を、麺類茹で水に添加し、麺類茹で水のｐＨを３．５〜６．５に調整するｐＨ調整工程と、前記ｐＨ調整した麺類茹で水で麺類を蒸煮する蒸煮工程と、を含む茹で麺類の製造方法である。【選択図】なし