PROBLEM TO BE SOLVED: To provide a grain flour composition for boiled noodles, capable of reducing energy (calorie) per one helping by making a boiling yield higher than the conventional one, capable of holding the original noodle-like feeling, i.e. having excellent appearance, texture and cooking ability (loosening at reheating) even when being boiled up to the high boiling yield: and to provide a method for producing the boiled noodles using the grain flour composition.SOLUTION: The grain flour composition for the boiled noodles contains 20-80 mass% of a flour having the maximum frequency within the range of particle diameters of 60-100 &mum in particle diameter distribution, containing 80 mass% or more of particles having a particle diameter of 20-150 &mum, and having 14-19 mass% of a crude protein content, in the grain flour composition for the boiled noodles. The method for producing the boiled noodles includes making the noodles by using the grain flour composition for the boiled noodles as a grain flour raw material, and boiling the obtained raw noodle strings while regulating the boiling yield so as to be 290-450%.COPYRIGHT: (C)2010,JPO&INPIT【課題】 通常より高い茹で歩留りにすることで、1食当たりのエネルギー(カロリー)を低減することができ、且つ高歩留りまで茹で上げても、本来の麺らしさを保持し得る、すなわち外観・食感・調理性(再加熱時のほぐれ)に優れる茹で麺類が得られる茹で麺類用穀粉組成物、およびこれを用いた茹で麺類の製造方法を提供すること。【解決手段】 粒度分布において粒径60~100μmの範囲に最大頻度を有するとともに、粒径が20~150μmの粒子が80質量%以上であり、且つ粗蛋白含量14~19質量%である小麦粉を、茹で麺類用穀粉組成物中に20~80質量%含有させる。穀粉原料として該茹で麺類用穀粉組成物を用いて製麺し、得られた生麺線を茹で上げて、茹で歩留り290~450%となるように調整する。【選択図】なし
