PROBLEM TO BE SOLVED: To provide a boiled wheat noodle capable of preventing rapid rise of blood glucose level after ingestion without spoiling the softness and viscoelasticity as features of the texture of wheat noodle.SOLUTION: A boiled wheat noodle having improved viscoelasticity is produced by a process including the steps of: making noodle from wheat noodle dough obtained by kneading noodle raw material containing wheat flour and alginate boiling the produced noodle lines immersing the boiled noodle lines in a calcium solution for the formation of calcium alginate gel and performing thermal sterilization after freezing treatment or filling into a film. Using wheat flour and common salt only as raw material, the boiled wheat noodle has improved viscoelasticity such that the compression depth indicating rupture stress becomes larger when a noodle line reboiled to the edible state is cut off by a rheometer compared to a control of boiled wheat noodle prepared in the same way. Means for improving the viscoelasticity includes: (A) compounding of starch having a gelatinization viscosity higher than that of wheat flour in addition to wheat flour and alginate as noodle raw material and/or (B) boiling treatment for the noodle lines at a temperature of higher than 100°C under a pressure higher than the atmospheric pressure.COPYRIGHT: (C)2014,JPO&INPIT【課題】うどんの食感の特長である柔らかさや粘弾性を損なうことなく、摂食後の血糖値の急激な上昇を抑制しうる茹うどんを提供すること。【解決手段】小麦粉とアルギン酸塩とを含む製麺原料を混練して得たうどん生地を製麺し、得られた麺線を茹で上げた後、カルシウム液に浸漬するアルギン酸カルシウムゲル形成処理を行い、その後、凍結処理又はフィルム充填後加熱殺菌処理を行う、粘弾性改善茹うどんであって、小麦粉と食塩のみを原料とし、同様に調製した対照茹うどんと比較して、摂食状態に茹で戻された麺線をレオメーターにより切断した際の破断応力を示す圧縮深度がより大きくなるように粘弾性が改善されており、かかる粘弾性の改善の手段が、(A)製麺原料として、小麦粉とアルギン酸塩に加えて、糊化粘度が小麦粉より高い澱粉の配合;及び/又は(B)麺線を大気圧より高圧下の100℃を超える温度で茹で上げる処理;である粘弾性改善茹うどんとする。【選択図】なし
