PROBLEM TO BE SOLVED: To provide a dietary fiber-containing wheat noodle with high taste and texture inherent to wheat noodle, having a health function imparted by the dietary fiber contained in wheat noodle without influence on the taste and texture of the wheat noodle from inclusion of the dietary fiber.SOLUTION: The method for manufacturing a dietary fiber-containing wheat noodle from wheat noodle raw material of wheat flour or wheat flour further blended with starch includes the steps of: (1) mixing by kneading wheat noodle raw material flour added with dietary fiber, other additives, and salt water and (2) maturating by applying pressure to the prepared kneaded dough. The steps are performed under specific conditions, so that the physical properties of dough during wheat noodle manufacturing, noodle-making characteristics, and the taste and texture of the manufactured wheat noodle can be improved. Consequently the dietary fiber-containing wheat noodle achieves both of the health function due to dietary fiber and the taste and texture inherent to wheat noodle. The method for manufacturing a dietary fiber-containing raw wheat noodle can prevent problems in manufacturing a dietary fiber-containing wheat noodle from wheat noodle raw material and dietary fiber, such as worsening in noodle-making characteristics and degradation of the taste and texture of wheat noodles.COPYRIGHT: (C)2014,JPO&INPIT【課題】うどんに食物繊維を含有させることにより、うどんに食物繊維による健康機能を付与するとともに、食物繊維を含有させることによるうどんの食味食感への影響を回避して、うどん本来の食味食感を保持した高食味食感の食物繊維入りうどんを提供すること。【解決手段】小麦粉、或いは更に澱粉を配合したうどん製造原料粉を用い、食物繊維入りうどんを製造する方法において、(1)うどん製造原料粉に、食物繊維又はその他の添加成分を添加し、食塩水を添加して混捏を行うミキシング工程、及び、(2)調製した混捏生地を加圧、熟成する工程を、特定の条件で行うことにより、うどん製造時の生地の物性を改善して、製麺性を改善し、かつ、製造したうどんの食味食感を改善して、食物繊維による健康機能と、うどん本来の食味食感を両立させた食物繊維入りうどんを製造する。本発明の食物繊維入りうどん生麺の製造方法により、うどんの製造原料粉に食物繊維を含有させ、食物繊維入りうどんを製造する場合に問題となる製麺性の悪化や、うどんの食味食感の低下を回避することができる。【選択図】なし
