PROBLEM TO BE SOLVED: To provide a manufacturing method of noodles which can manufacture noodles having tough viscoelasticity, soft and chewy good texture and superior smoothness and taste.SOLUTION: In a first process, a concentrated organic acid aqueous solution that an organic acid of 0.1-1 mass% based on a mass of grain flour is added to water of 6.2-75 mass% of the full addition amount of water used for preparation of noodles dough is added to the grain flour and mixed and kneaded. After that, in a second process, remaining water is added and mixed and kneaded further, and the noodles dough is prepared. Noodles are manufactured using the noodles dough.COPYRIGHT: (C)2014,JPO&INPIT【課題】 粘弾性が強く、ソフトでモチモチした良好な食感を有し、しかも滑らかさ及び食味にも優れる麺類を製造することのできる麺類の製造方法の提供。【解決手段】 麺生地の調製に用いる全加水量の6.2~75質量%の水に穀粉の質量に基づいて0.1~1質量%の有機酸を添加した濃縮有機酸水溶液を穀粉に加えて混捏する第1工程を行なった後、残りの水を加えて更に混捏する第2工程を行なって麺生地を調製し、当該麺生地を用いて麺類を製造する方法によって上記目的が達成される。【選択図】 なし
