PROBLEM TO BE SOLVED: To provide a method for producing dried noodle which enables production of dried noodle having the same or better quality as or than that of hand-extended noodle in elasticity, palate feeling such as crispy feeling to the teeth, lateness in getting soft after being boiled, and easiness of getting loose, in a machine noodle-making method.SOLUTION: The method for producing dried noodle comprises cutting out a noodle strip into noodle ribbons, and drying the noodle ribbons. In the method, the noodle ribbons are dried so as to reduce the moisture to &le15 mass%, and thereafter, the thus-obtained dried noodle is aged in an atmosphere at 60-70°C for 24-60 hours under irradiation with far-infrared ray.COPYRIGHT: (C)2010,JPO&INPIT【課題】機械製麺法により、弾力性、歯切れ感などの食感、茹で伸びの遅さ、麺ほぐれなどの点において、手延べ麺類と同等以上の品質を有する乾麺類を製造しうる方法を提供すること。【解決手段】麺帯を麺線に切り出し、該麺線を乾燥して乾麺類を製造する方法において、麺線を水分15質量%以下に乾燥後、得られた乾麺類を、遠赤外線照射下において、温度60~70℃の雰囲気で24~60時間熟成させる。【選択図】なし
