PROBLEM TO BE SOLVED: To provide a potato powder noodle to be cold and frozen-stored, which has a flavor and chewy taste in warm broth, and a manufacturing method thereof.SOLUTION: A potato powder noodle (9) is manufactured by the successive steps of: (3) kneading 100 parts of sweet potato powder, 25 parts of sweet potato starch, 25 parts of wheat flour, 17 parts of yam, 6.25 parts of reduced sugar syrup, 0.9 parts of alginic acid, and 87 parts of hot water (2) in weight ratio (5) boiling the noodle discharged from an extrusion type noodle making machine (4) in hot water (2) for 5 minutes and (6) cooling the noodle with cold water at 20°C or lower.COPYRIGHT: (C)2014,JPO&INPIT【課題】冷凍・冷蔵保管して、温かいだし汁に芋麺いれて温めて食べる時、風味があり、麺にコシがある芋粉麺及びその製造方法を提供する。【解決手段】さつま芋粉100に対して、甘藷澱粉25、小麦粉25、山芋17、還元水飴6.25、および昆布酸0.9を熱湯(2)87の重量割合で混練(3)したあと、押出式製麺機(4)で熱湯(2)中に落として5分間茹で上げ(5)、さらに20℃以下の冷水で冷却(6)した芋粉麺(9)。【選択図】図1
