PROBLEM TO BE SOLVED: To provide a method for producing dried noodle which includes aging dried noodle ribbons and enables production of dried noodle having the same or better quality as or than that of hand-extended noodle in elasticity, palate feeling such as crispy feeling to the teeth, lateness in getting soft after being boiled, and easiness in getting loose, by a machine noodle-making method, has no problem of browning of noodle due to aging, and enables aging of the dry noodle in a relatively short time.SOLUTION: The method for producing dried noodle includes cutting out a noodle strip into noodle ribbons, and drying the noodle ribbons. In the method, the noodle ribbons are dried so as to be reduced in the moisture to &le15 mass%, and thereafter, the thus-obtained dried noodle is heated with microwaves to be aged. Preferably, the aging with the microwaves is performed under 0.01-0.2 kW of the microwave output to 1 kg of the dry noodle, at the product temperature of the dry noodle of 70-95°C for 1-10 hours.COPYRIGHT: (C)2011,JPO&INPIT【課題】乾燥後の麺線を熟成させることにより、機械製麺法により、弾力性、歯切れ感などの食感、茹で伸びの遅さ、麺ほぐれなどの点において、手延べ麺類と同等以上の品質を有する乾麺類を製造することができ、かつ、熟成による麺の褐変などの問題もなく、比較的短時間で乾麺を熟成させることができる、乾麺類の製造法を提供すること。【解決手段】麺帯を麺線に切り出し、該麺線を乾燥して乾麺類を製造する方法において、麺線を水分15質量%以下に乾燥後、得られた乾麺類を、マイクロ波により加熱して熟成させる。好ましくは、上記マイクロ波による熟成を、マイクロ波の出力が乾麺類1kgに対して0.01~0.2kWで、乾麺類の品温が70~95℃で、1~10時間行う。【選択図】なし
