PROBLEM TO BE SOLVED: To provide a method for manufacturing a gluten-free noodle, which allows the gluten-free noodle to be manufactured by a conventional noodle-making method, even using only gluten-free grain flour including rice flour and corn flour as main raw material flour.SOLUTION: In a raw material preparation step, water is added to rice flour as main raw material flour so as to prepare a blended raw material. In a kneading step, the blended raw material is kneaded to form a kneaded material. In a rolling step, the kneaded material is rolled out to form a noodle strip. In a cutting out step, the noodle strip is cut out into a predetermined noodle line shape for producing unit noodle lines. In a packaging step, the unit noodle lines are accommodated in a bag-like heat-resistant packaging container and seal-packed to acquire packed unit noodle lines. In these steps, the rice flour component in the unit noodle lines is maintained in a non-pregelatinized state. In a thermal pregelatinization step, the unit noodle lines in the packaging container are heated one time only at a temperature equal to or higher than a predetermined temperature for the rice flour component in the unit noodle lines to be pregelatinized, so that the rice flour component in the unit noodle lines in the packaging container is pregelatinized and bacteria in the unit noodle lines are sterilized at the same time.COPYRIGHT: (C)2014,JPO&INPIT【課題】主原料粉として米粉やトウモロコシ粉を含むグルテンフリーの穀粉のみを使用するにもかかわらず、従来の一般製麺法によりグルテンフリー麺の製造を行うことができるグルテンフリー麺の製造方法の提供。【解決手段】原料調製工程では主原料粉としての米粉に加水して混合原料を調製し、混練工程では混合原料を混練して混練物を形成し、圧延工程では混練物を圧延して麺帯を形成し、切り出し工程では麺帯を所定の麺線形状に切り出して単位麺線を得て、包装工程では単位麺線を袋状の耐熱性包装容器に収容して密封包装することで包装済み単位麺線を得るが、これらの工程では単位麺線中の米粉成分の未アルファ化状態を維持する。加熱アルファ化工程では、包装容器内の単位麺線を単位麺線中の米粉成分がアルファ化する所定温度以上の温度で1回のみ加熱することにより包装容器内の単位麺線中の米粉成分をアルファ化すると同時に単位麺線中の細菌類の殺菌を行う。【選択図】図1
