PROBLEM TO BE SOLVED: To provide a method for producing retort Japanese wheat noodles free from causing collapse of a noodle surface, melting by boiling, and turbidity of broth, and retaining excellent palate feeling even when sealing the Japanese wheat noodles together with broth (stock or soup) followed by subjecting to retort treatment of performing pressure sterilization at high temperature, and preserving the Japanese wheat noodles for a long period in a condition of soaking them in broth for a long period.SOLUTION: This method for producing the retort Japanese wheat noodles includes steam treating raw noodles which are produced by using 25-35 mass% (dry conversion) of wheat gluten, 45-65 mass% of phosphoric acid cross-linking starch, and 0-20 mass% of wheat flour as the noodle making raw material, and seal-packaging the product together with broth followed by subjecting to retort treatment.COPYRIGHT: (C)2011,JPO&INPIT【課題】うどんをつゆ(汁やスープ類)とともに密封した後、高温で加圧殺菌を行うレトルト処理を施しても、また、うどんがつゆに長期間浸かった状態に長期間保存しても、麺の表面の崩れや茹でどけ、つゆの濁りを生じることなく、しかも優れた食感を保持しうるレトルトうどんの製造方法を提供すること。【解決手段】製麺原料として、小麦グルテン25~35質量%(乾燥換算)、リン酸架橋澱粉45~65質量%および小麦粉0~20質量%を用いて製造した生麺を、蒸し処理した後、つゆと一緒に密封包装し、ついでレトルト処理する。【選択図】なし
