PROBLEM TO BE SOLVED: To provide dried noodles to be reconstituted with water, free from the need of a heater for boiling hot water for boiling or pouring when eating, and having resilient texture only by soaking in water.SOLUTION: Dried noodles to be reconstituted with water as dried noodles to be reconstituted with water, eatable with good texture only by soaking in normal-temperature water have a gelatinization degree of starch of 70%-99%. The dried noodles are adjusted in the gelatinization degree by heating treatment during noodle-making, the raw materials are wheat flour, cereal flour, starch flour, and processed starch flour, and the additives are common salt, saline water, vegetable protein, egg powder, yam powder, an emulsifier, saccharide, sugar alcohol, thickening polysaccharide, a coloring matter, an expansion agent, and a preservative. The dried noodles are produced by a method which includes a noodle-making step of noodle-making a noodle raw material, a gelatinization step of gelatinizing by heating starch when or before and after noodle-making, and a drying step of drying the gelatinized noodles, and the noodle-making step and the gelatinization step are performed preferably at the same time.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】食べる際に茹でたり注湯用のお湯を沸かしたりする加熱装置を必要とせず、水に浸けておくだけで弾力のある食感になる水戻し乾麺及びその製造方法を提供する。【解決手段】常温水に浸けるだけで食感よく食べることができる水戻し乾麺であって、デンプンの糊化度が70%以上99%以下の範囲内である水戻し乾麺によって上記課題を解決する。この乾麺は、製麺時の加熱処理によって前記糊化度に調整されており、原料素材は、小麦粉、穀物粉、でん粉、加工でん粉等であり、添加剤は、食塩、かん水、植物性たんぱく質、卵粉、やまいも粉、乳化剤、糖類、糖アルコール、増粘多糖類、色素、膨張剤、保存料等である。こうした乾麺は、麺原料を製麺する製麺工程と、製麺時又は製麺前後に加熱してデンプンを糊化する糊化工程と、糊化された麺を乾燥する乾燥工程とを有する方法で製造でき、糊化工程と製麺工程とが同時に行われることが好ましい。【選択図】なし
