PROBLEM TO BE SOLVED: To provide a production method of udon noodle in which kinds of wheat flour capable of being used are not limited, and flavor of produced udon noodle is not significantly different from flavor of a conventional udon noodle including salt.SOLUTION: Provided is the production method of udon noodle comprising: adding 4.0 mass parts of vinegar which is free from salt, to 100 mass parts of wheat flour adding 27-30 mass parts of cold water for mixing them under a vacuum state then rolling the mixture into noodle strips of thickness of 1.9-2.1 mm for cutting noodle lines boiling the noodle lines by hot water of weak acid for 7-8 minutes then, cooling the noodle lines by cold water, preferably at 5°C or lower, then packing the noodle lines. The packed udon noodle is held at 10°C or lower.EFFECT: As an effect, the vinegar expands a gluten mesh structure so that the gluten is tightened, so that a texture unique to udon noodle is achieved, and salt is not used, so that the udon noodle can be eaten by a diabetes patient and hypertension patient without anxiety.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】使用できる小麦粉が限定されず、食塩入りの従来のうどん麺と風味が大きく異ならないうどん麺を製造する方法の提供。【解決手段】小麦粉100重量部に対して無塩食酢4.0重量部を添加し、27~30重量部の冷水を加えて真空下に混練し、1.9~2.1mm厚の麺帯に圧延して麺線を切り出し、麺線を弱酸性の熱湯で7~8分茹でた後、冷水、好ましくは5°C以下で冷却してから個装するうどん麺の製造方法。個装したうどん麺は10℃以下に保冷する。【効果】食酢によってグルテンの網目構造が展開されてグルテンが引き締められ、うどん麺特有の食感が得られ、又食塩を使用していないので、糖尿病患者や高血圧症患者も安心して食せる。【選択図】なし
