PROBLEM TO BE SOLVED: To provide a method for obtaining noodle snack food excelling in any of texture, flavor and appearance even when the cross-sectional dimension of noodles is large or a main raw material is other than wheat flour.SOLUTION: A stirring process, a steaming and kneading process, a kneading process, a rolling process, a cooling process, a cutting process, a seasoning process (a wetting process), a frying process and a finishing process are carried out in this order, that is, dough is not steamed after made into thin noodles like a conventional method, but gelatinized dough obtained in the steaming and kneading process is made into thin noodles. The wetting process is carried out to obtain noodle snack food having fine appearance without large blisters, and excellent texture.COPYRIGHT: (C)2013,JPO&INPIT【課題】麺の断面寸法が大きい場合や主原料が小麦粉以外の場合でも、食感、風味、見た目のいずれもが良好な麺スナック菓子が得られる方法を提供する。【解決手段】攪拌工程と、蒸練工程と、練り工程と、圧延工程と、冷却工程と、切断工程と、着味工程(湿潤工程)と、フライ工程と、仕上げ工程をこの順に行う。すなわち、従来法のように生地を麺線にしてから蒸すのではなく、蒸練工程で得られたα化された生地を麺線にする。湿潤工程を行うことで、大きな火脹れのない見た目と優れた食感を有する麺スナック菓子となる。【選択図】図1
